Discover a delicious and easy one-pot recipe for the classic Italian dish, pasta e fagioli. Perfect for a busy weeknight dinner with minimal clean-up required. It is a delectable Italian soup that combines Italian sausage, vegetables, and beans in a rich tomato base with a perfect blend of Italian herbs and spices.
I like to serve this dish with a bit of fresh grated Parmesan and triple cheese garlic bread or bacon jalapeno cheddar beer bread.
There is nothing better than a big hot pot of simmering soup. My family cooks and enjoys soup throughout the year, not just during the winter months. We love all the tasty flavors and heartiness in this soup recipe.
You may have tried this soup at Olive Garden. Well, this recipe is so much better. It is easy, dependable, delectable, and freezes well. If you like this Olive Garden classic, try chicken gnocchi soup, chicken alfredo, and Olive Garden salad.
What You’ll Need
- Olive oil: extra virgin
- Italian sausage: I prefer mild or sweet, but you can use hot
- Vegetables: sweet onion, carrots, celery, garlic, canned fire-roasted tomatoes
- Seasonings: dried oregano, marjoram basil, and thyme and onion powder, red pepper flakes, and bay leaves
- Chicken broth: low sodium
- Tomato sauce: canned and low sodium if it is available
- Beans: kidney beans and cannellini beans
- Tomato paste: you can freeze the rest of the can
- Pasta: ditalini or elbow macaroni
How to Make Pasta e Fagioli Soup
First, heat a little olive oil in a Dutch oven or large pot over medium heat. Add the sausage and cook until it is about halfway browned. Then add the veggies and continue cooking until the sausage browns and the onions soften.
Now reduce the heat and stir in the garlic, oregano, marjoram, basil, thyme leaves, onion powder, and red pepper flakes, cooking for about 1 minute while stirring constantly.
Then, add the chicken broth, tomato sauce, fire-roasted tomatoes, beans, and bay leaves. Next, simmer for about 10 minutes while stirring several times. Now remove about 2/3 cup of hot liquid and whisk it together in a separate bowl with the tomato pasta. Add it back to the pot and simmer for about 5 more minutes. Remove the bay leaves from the soup. Finally, add the pasta and simmer until tender.
Preparation Tips and Storage
- For aesthetic purposes, peel your carrots as they are such a beautiful bright orange color when peeled.
- Drain and rinse your beans to remove any excess salt and starch. This helps improve flavor.
- Any small pasta, including ditalini, elbow macaroni, or small shells, will work for this recipe.
- Do not overcook the pasta. Cook it al dente, which means slightly firm. The pasta will continue to cook even after the heat turns off.
- If you know you will save some soup for another day, remove that amount before adding the pasta. You can simmer the soup and add some pasta when you reheat it.
- Serve with 1-2 tablespoons of freshly grated Parmesan Cheese on top.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can be reheated in the microwave at reduced power or on the stovetop on low.
Serving Suggestions
- Appetizer: fried mozzarella sticks, fried mushrooms, baked potato skins, toasted ravioli, or fried zucchini
- Bread: Dutch oven bread, garlic parmesan knots, warm bread sticks, or French baguettes with sweet cream butter.
- Salad: spinach salad with warm honey mustard dressing, wedge salad, arugula salad, or Italian chopped salad
More Soup Recipes
Pasta e Fagioli Recipe
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 lb Italian Sausage
- 1 small onion chopped
- 2 carrots chopped
- 2 ribs celery chopped
- 2 cloves garlic minced
- ½ teaspoon dried oregano
- ½ teaspoon dried marjoram
- ½ teaspoon dried basil
- ½ teaspoon dried thyme leaves
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- 4 cups low-sodium chicken broth
- 1 8 ounce can tomato sauce
- 1 14.5 ounce can fire roasted diced tomatoes
- 1 15.5 ounce can red kidney beans
- 1 15.5 ounce can cannellini beans
- 2 bay leaves
- 3 tablespoons tomato paste
- 1 cup Ditalini pasta or elbow macaroni
- kosher salt and fresh ground black pepper
- Freshly grated Parmesan Cheese optional
Instructions
- First, heat a little olive oil in a Dutch oven or heavy stockpot over medium heat. Add the sausage and cook until it is about halfway browned. Add the onions, carrots, and celery. Continue cooking until the sausage is completely browned, and the onions are soft.
- Reduce the heat to low. Add the garlic, oregano, marjoram, basil, thyme leaves, onion powder, and red pepper flakes. Cook for 1 minute, stirring constantly.
- Add chicken broth, tomato sauce, fire-roasted tomatoes, kidney beans, cannellini beans, and bay leaves. Bring the mixture to a boil. Reduce to a simmer and simmer for 10 minutes stirring several times.
- Remove 2/3 cup of hot broth and whisk with tomato paste. Add it back to the soup and simmer for 5 minutes; stirring several times.
- Add the pasta and cook al dente; for approximately 10 minutes. Remove the bay leaves from the soup. Season with kosher salt and fresh ground black pepper to taste. If desired, serve with 1-2 tablespoons freshly grated Parmesan Cheese per bowl.
Notes
- For aesthetic purposes, peel your carrots as they are such a beautiful bright orange color when peeled.
- Drain and rinse your beans to remove any excess salt and starch. This helps improve flavor.
- Any small pasta, including ditalini, elbow macaroni, or small shells, will work for this recipe.
- Do not overcook the pasta. Cook it al dente, which means slightly firm. The pasta will continue to cook even after the heat turns off.
- If you know you will save some soup for another day, remove that amount before adding the pasta. You can simmer the soup and add some pasta when you reheat it.
- Serve with 1-2 tablespoons of freshly grated Parmesan Cheese on top.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can be reheated in the microwave at reduced power or on the stovetop on low.
Nutrition
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Biana
We love pasta soups, and this is one of the favorites! It is so delicious with spicy Italian sausage and all the spices.
Matt
Just the right combo of ingredients and love the flavor of this hearty soup.
Gina Ceraso
My whole family loves it, but my 11 year old requests this almost weekly! Great recipe!
Kara
I know some people don’t like soup during the hot summer months, but I actually like it because it doesn’t heat up the oven. 🙂
Everyone in the family loved this one, so I will be making it over and over again. So yummy!
Lily
This was so hearty and delicious, we loved it, it was the perfect comfy meal at home!!
Shelly
This soup is absolutely delicious and so easy-peasy!
I’m looking forward to leftovers tomorrow! Your recipes are my kind of cooking😋
Beth Pierce
Thanks so much Shelly! So glad that you liked it! Have a fabulous week!
Tara
So many incredible flavors packed into this soup, especially the Italian sausage! Such a comforting meal and I love how easily it comes together.
Emily Liao
This was perfect for a chilly day! Loved all the flavors and spices in this. Definitely adding to my weekly rotation 🙂
Kechi
First of all, I love your blog and all your recipes. But this recipe is loaded, and I just want to dig in. Thanks so much for sharing!
Dannii
I always make a big batch of this when I need a pick me up. Total comfort food.
Chef Mimi
I haven’t made this for years, and I’d kinda forgotten about it! Why, I can’t imagine… But thanks for reminding me! It looks fabulous!
Beth Pierce
Thanks so much Mimi! I hope you enjoy it as much as we do!
Haley
This looks so good! I want to warm up to a bowl of it today for lunch! I love your photos!
Traci
I’m always up for this pasta e fagioli! So easy, quick, and loved by everyone…thanks for another winner! 🙂
Erika
This is one of my all-time favorites. It’s so comforting.
Taylor
Love that I can make this delicious soup anytime I want to at home! And the leftovers are perfect for lunch the next day!
Jas
Once a despised meal (as a child), it is now one of my favorites ever! Love all the herbs you added to intensify the flavors. Thanks for sharing!
Beth Pierce
Thanks so much! Yes we love it too! So delicious!