Dinner

Hearty Pasta e Fagioli Soup with Italian Sausage and Beans Recipe

Name: Hearty Pasta e Fagioli Soup with Italian Sausage and Beans Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 12 oz mild Italian sausage, casings removed; 1 medium yellow onion, peeled and finely diced; 2 celery ribs, finely diced; 1 medium carrot, peeled and finely diced; 3 cloves garlic, minced; 2 tablespoons fresh Italian parsley, chopped (plus extra for garnish); 2 tablespoons tomato paste; 1 (14 oz) can fire-roasted crushed tomatoes; 4 cups chicken broth; 1 cup water; 1 (15 oz) can cannellini beans, drained and rinsed; 3/4 cup ditalini pasta (or small shell/elbows); 1 wedge Parmigiano Reggiano cheese, grated plus 1-inch square rind piece; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and black pepper, to taste

Bynova cole November 25, 2025November 25, 2025

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Introduction

Nothing beats a hearty bowl of Pasta e Fagioli, a classic Italian soup filled with savory sausage, tender beans, and pasta in a rich tomato broth. This comforting, protein-packed dish is quick to prepare and perfect for chilly evenings when you want something warm and satisfying on the table fast.

A large white bowl filled with a thick soup showing a mix of small tube-shaped pasta, white beans, diced orange carrots, chunks of browned meat, and green herbs, all covered in a rich reddish broth. On top in the center, there is a small heap of grated white cheese and scattered green herb pieces. A silver spoon is partly dipped into the soup on the right side of the bowl. In the background on a wooden board, there are several slices of toasted bread with a golden-brown crust. The bowl is placed on a light, loosely woven white cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound mild Italian sausage
1 medium onion, diced
2 celery ribs, diced
1 large carrot, peeled and diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 (14-ounce) can fire-roasted crushed tomatoes
6 cups chicken broth
1 cup water
1 cup ditalini pasta (or small shells/elbows)
1 (15-ounce) can cannellini beans, drained and rinsed
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and freshly ground black pepper, to taste
1 wedge Parmigiano Reggiano rind (about 1-inch square)
2 tablespoons chopped fresh Italian parsley
Grated Parmigiano Reggiano cheese, for garnish

Instructions

Step 1: In a large pot, brown the Italian sausage over medium heat, breaking it into small pieces as it cooks until fully browned.
Step 2: Add the diced onion, celery, and carrot to the pot. Sauté until the vegetables soften and start to turn golden, scraping up any browned bits from the bottom.
Step 3: Stir in the minced garlic, tomato paste, fire-roasted crushed tomatoes, dried oregano, and dried basil. Cook for 2–3 minutes until the garlic is fragrant and the tomato paste deepens in color.
Step 4: Pour in the chicken broth and water. Add the Parmigiano Reggiano rind. Bring the soup to a boil, then reduce to a simmer.
Step 5: Add the pasta to the pot and simmer for about 10 minutes, or until the pasta is al dente.
Step 6: Stir in the drained cannellini beans and let the soup gently warm through for 5 minutes. Remove the cheese rind. Season with salt and pepper to taste.
Step 7: Ladle the soup into bowls and garnish with chopped fresh parsley and grated Parmigiano Reggiano cheese before serving.

Tips & Variations

For more heat, swap mild Italian sausage for hot or spicy varieties.
Use any short pasta shape you prefer such as small shells, elbows, or tubetti to keep the soup balanced.
Substitute cannellini beans with great northern, pinto, or black beans if desired.
Add a splash of red wine with the tomatoes for extra depth of flavor.
Include chopped kale or spinach in the last few minutes for added greens.

Storage

Store leftover Pasta e Fagioli in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some liquid during storage, so add water or broth when reheating to loosen the soup to your preferred consistency. It often tastes even better the next day!

How to Serve

A bowl filled with a thick soup made of small tube pasta, white beans, chopped orange carrots, browned ground meat, and green herbs, all in a rich red tomato-based broth. The soup is topped in the middle with a small pile of grated white cheese. The bowl is white with a subtle speckled pattern on the edge. To the left side of the bowl, a spoon with a detailed handle rests inside. Above the bowl, there is a white marbled surface with some cheese shavings scattered around. To the top left, a wooden board holds several toast slices that are golden brown and crisp. To the right, a white bowl with black rim contains more grated cheese. The entire setting is on a white marbled surface with a textured white cloth partly underneath the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Pasta e Fagioli vegetarian?

Yes, omit the sausage and use vegetable broth instead of chicken broth. You may wish to add extra beans and vegetables for heartiness.

What type of pasta works best for this soup?

Short pasta shapes like ditalini, small shells, or elbows are ideal because they hold well in the soup and create a nice balance with the beans.

nova cole