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Pasta e Fagioli Soup Recipe

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A big bowl of Pasta e Fagioli Soup with white beans and Italian sausage garnished with Parmesan and parsley

Pasta e Fagioli is a deliciously hearty, stew-like soup loaded with pasta, beans and Italian sausage. Every bite is rich with flavor and plenty of vegetables.

This soup is so hearty you won’t need a salad or other tagalong side dishes to complete the meal. It’s filling, comforting and just so darn good. The Italian sausage adds so much flavor and the heart healthy beans give it a nice textural contrast. You can use any kind of small pasta for this soup, but we prefer for the more traditional ditalini for it’s tiny tubular shape.

 

 

A large pot of Pasta e Fagioli soup with parsley, beans, pasta, vegetables and Italian sausage

Is it hard to make Pasta e Fagioli Soup?

The process for making Pasta e Fagioli soup is an easy one, with most of the prep time used to chop vegetables. The Italian sausage is removed from its casings and broken into pieces while cooked until lightly browned. Add in all the vegetables and cook until softened. Next you stir in the garlic and seasonings and then add the tomatoes, Parmesan rind, beans and a little broth. Once everything is cooked the pasta is added and cooked until just tender. Aside from prepping the vegetables, this easy soup takes about 30 minutes to get on the table.

 

A ladle full of Pasta e Fagioli soup with beans, pasta, vegetables and Italian sausage

If you want to freeze the soup, or store for more than one or two days, omit the pasta until warming to serve.

As with any pasta filled soup, the ditalini tends to get mushy if stored for a long time. Storing leftovers for a day or two is not a big deal. However, for longer storage we recommend that you cook the pasta separately and refrigerate until ready to serve. Add the pre-cooked pasta to the pot while warming the soup and viola! Perfectly cooked al dente pasta in your soup 🙂

 

A bowl of Pasta e Fagioli soup topped with fresh grated Parmesan cheese and parsley

Don’t forget to garnish with plenty of fresh chopped parsley and lots of Parmesan cheese.

This soup is also pretty great with an extra drizzle of olive oil just before serving. If you prefer a brothier soup, add an extra cup of chicken broth to the pot or reduce the amount of pasta and Italian sausage added. I don’t think you can mess this up so feel free to make it your own. I use a sweet variety of Italian sausage but hot Italian will be great too. There’s good reason this soup is so popular and beloved. It’s delicious, easy and satisfying!

 

Thanks for PINNING!

A big bowl of Pasta e Fagioli soup with Italian sausage and beans garnished with parsley and Parmesan

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PRINT THE RECIPE!

4.5 from 2 votes

Pasta e Fagioli Soup

Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Yield: 6 people
Course: Soup
Author: Tricia
PRINT RECIPE
A delicious pasta, bean and sausage soup with plenty of flavor with an Italian flare!

Ingredients

  • 1 tablespoon olive oil plus extra for drizzling
  • 1 pound Italian sausage casings removed
  • 3 carrots peeled and chopped
  • 2 ribs celery chopped
  • 1 onion chopped
  • 4 garlic cloves minced
  • ¼ teaspoon salt
  • ½ teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • 28 ounce can peeled tomatoes chopped, juice reserved
  • Parmesan rind
  • 15 ½ ounce can cannellini beans rinsed and drained
  • 4 cups low-sodium chicken broth divided
  • 1 cup water
  • 6 ounces ditalini or other small pasta
  • 2 cups sliced baby spinach leaves
  • Salt and pepper to taste
  • Chopped fresh parsley leaves for garnish
  • 2 ounces grated Parmesan cheese for garnish

Instructions

  • Heat olive oil in a large Dutch oven over medium until shimmering. Add the sausage and cook, breaking the sausage into chunks. Cook until lightly browned, about 5 minutes.
  • Add the carrots, celery and onion. Cook, stirring occasionally until the vegetables are softened, about 5 minutes. Add the garlic, salt, Italian seasoning, oregano and red pepper flakes. Cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes and juice; stir to combine. Add the Parmesan rind, beans and 1 cup of the broth. Bring the mixture to a boil, reduce the heat to low and simmer for 10 minutes.
  • Add the remaining chicken broth and 1 cup of water. Increase the heat to medium-high and bring the soup to a boil. Add the pasta and cook until just tender, about 10 minutes, stirring frequently. Discard the cheese rind. Turn off the heat, add the spinach to the pot and stir until wilted. Check seasoning and add salt and pepper to taste.
  • Ladle soup into individual bowls and garnish with parsley, grated Parmesan and a drizzle of olive oil if desired.

Recipe Notes

For a brothier soup, add more chicken broth or use less sausage and pasta.

 

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If you’re looking for a few more delicious vegetable loaded soups to try this season, don’t miss our comforting, filling and delicious Hearty Beef and Gnocchi Soup. Our chunky soup is worthy of an entire meal, especially when served with a hunk of crusty bread to sop up all the delicious broth! Click HERE to get the recipe for Hearty Beef and Gnocchi Soup. For another Italian favorite, be sure to try our classic Minestrone Soup. Our Minestrone Soup is full of healthy legumes, green leafy vegetables,  plenty of Italian herbs, a handful of pasta, and wonderfully rich tomatoey broth. Click HERE to get the recipe for Minestrone Soup.

Thanks so much for stopping by!  Tricia

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25 Comments

  2. Jackson’s GiGi says

    5 stars
    My family absolutely loves this hearty soup! I make this with two cans of cannelini beans and one can of kidney beans (5 adults in our fam). I had never heard of parmesan rinds, or ditalini, but was able to find both at a large supermarket. What a beautiful presentation this soup makes, very colorful! Make a loaf of crusty bread and a salad. This is such a filling, warming meal. You will definitely want to add this to your regular dinner meal rotation. Another great thing about this soup? It only takes 30 minutes to make it, and tastes like you worked in it, all day!

    reply to this comment >

  4. Mimi says

    4 stars
    Just made…dis the noddles separate and will add when we eat over course of next few days . Added Bay leaf and dine extra beef stock and tomato sauce so more juice for dipping French bread! Yum! Thanks for sharing !

    reply to this comment >

  5. Julie says

    I am making this soup tonight and I had a question. It calls for a can of tomatoes with the juice reserved but I don’t see it added back in later; is that right? Reserve the juice for my own use? Thanks.

    reply to this comment >

    • Tricia Buice says

      Hi Julie – thanks for catching that. Add the juice with the tomatoes. It’s hard to chop the tomatoes while they’re in the juice, thus the juice is reserved. I’ve fixed the recipe. Thanks again – you’ll love this soup – so comforting and flavorful.

      reply to this comment >

      • Julie says

        5 stars
        Thanks for responding so quickly. I made the soup for company last night. It turned out great and everyone thought it was delicious. Someone even commented that it tasted as good as the soup you get at Olive Garden! I have made several of your recipes and know I can trust that they’ll turn out good. Thanks!

        reply to this comment >
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