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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Sandra
This is such a hearty and comforting soup! I would definitely make it again and again. So good!
Beth Pierce
Thank you, Sandra!
Erren K
This was a hit at dinner, the whole family agreed it was amazing! The herbs and spices create such comforting and cozy flavors in this soup! It’s a new family favorite!
Beth Pierce
Thank you, Erren! I am glad that the family liked it!
Krystle Smith
The Italian sausage really adds a nice kick, and I love how the beans and pasta make it so hearty.
Angelica
This soup was so comforting and delicious!! I made it for dinner last night and my whole family loved it!
Beth Pierce
Thank you, Angelica!
Justine
One of my favorite soups! So hearty and delicious!
Harriet
Gorgeous. Filling, warming and delicious, perfect for a chilly evening. Thank you!
Beth Pierce
Thank you, Harriet!
Elisa
We love Italian food, so this Pasta e Fagioli recipe was a shoe in. It was delicious and easy to make. Thanks for sharing 🙂
Beth Pierce
My pleasure, Elisa!
Sara
Enjoyed this for dinner last night and it was a savory success! Loved the balance of flavor and textures; my kind of comfort food, indeed!
Beth Pierce
Thanks Sara! So happy that you enjoyed it.
Laura
My boys love Italian food so this is going on the list of recipes to try as it looks delicious as well as not being too difficult or time-consuming to make. Also packed with so much goodness! Thanks for sharing
Beth Pierce
The pleasure is all mine, enjoy!
Jenny
I really enjoy making this soup! The whole family really loved it and they want me to make it again.
Mary
I have never had this kind of soup, but I have heard of it and would love to try it. Perfect for cold weather! And not too hard to make.
Janice
It is soup season and I am so excited to be trying new soups! I have never heard of Pasta e Fagioli but it looks so filled with different things that it would be really fun to try. Thank you for sharing your recipe.
Beth Pierce
You are most welcome, Janice! Enjoy the soup!
Kelly
My new favorite soup, thanks to you and your great recipe. Easy to follow and so yummy. I will cook this often over the fall and winter.
Melanie
This is a lovely hearty meal that is so full of flavor. Now that the weather is changing I am going to make it more often because my family loves it. Thanks for sharing the recipe, Beth!
Tisha
This is the perfect comfort food for cooler weather. I just love this soup and this time of year. Happy fall, Beth.
Beth Pierce
Thanks, Tisha! It is my favorite time of the year.
Sydney
Reading this recipe made my mouth water! I am going to attempt to make this recipe this week for dinner. Thanks so much for sharing–I know my partner will love it!