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+ servings

Pasta e Fagioli Soup

A delicious pasta, bean and sausage soup with plenty of flavor with an Italian flare!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 6 people
Author: Tricia

Ingredients

  • 1 tablespoon olive oil, plus extra for drizzling
  • 1 pound Italian sausage, casings removed
  • 3 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-ounce) can peeled tomatoes, chopped, juice reserved
  • Parmesan rind
  • 1 (15.5-ounce) can cannellini beans, rinsed and drained
  • 4 cups low-sodium chicken broth, divided
  • 1 cup water
  • 4-6 ounces ditalini, or other small pasta shape
  • 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.

Notes

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