Pasta Fagioli Soup
Pasta Fagioli Soup is a traditional Italian recipe that's loaded with Italian sausage, pasta, beans and tomatoes!
Servings 8 cups
- 1 tablespoon olive oil
- 1 lb. ground Italian turkey sausage
- 1 medium onion, diced (about ½ cup)
- 1 stalk celery, diced
- 1 carrot, peeled and diced
- 1 tablespoon minced fresh garlic
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 tablespoon tomato paste
- 1 (14.5 ounce) can petite diced tomatoes, NOT drained
- 4 cups chicken broth or vegetable broth
- 2 tablespoons chopped fresh parsley (or ½ teaspoon dried parsley flakes)
- 1 tablespoon chopped fresh rosemary (or ¼ teaspoon dried rosemary)
- 1 ½ cups ditalini pasta (about 7 ounces)
- Salt and pepper, to taste
- For garnish: freshly grated Parmesan cheese; additional chopped parsley or rosemary
In a large saucepan or Dutch oven, heat olive oil over medium-high heat. When the oil shimmers, add the sausage. Cook until no longer pink, using a wooden spoon to break up the meat (about 5-7 minutes). Use a slotted spoon to remove the sausage and place it on a plate (leave the fat in the pot).
Add the onion, celery, and carrot to the remaining fat in the pot. Cook and stir over medium-high heat until tender (about 7-8 minutes). Add the garlic and cook for 1 more minute.
Season with salt and pepper; add beans, tomato paste, diced tomatoes, broth, parsley and rosemary. Bring to a boil, then stir in the pasta. Reduce heat to medium; continue cooking for about 10-11 more minutes (or until the pasta is tender). Stir the pasta regularly as it’s cooking so that it doesn’t stick to the pot.
Stir in the cooked sausage, and season with additional salt and pepper, if necessary. Ladle into bowls and garnish with additional herbs and freshly grated Parmesan.
- This is a very thick soup -- almost like a stew. If you prefer more liquid in your bowl, you can add extra broth, to taste.
- I use Italian turkey sausage, but any variety of Italian sausage will work. Try spicy or sweet!
- To make this soup like the Olive Garden's version, you can substitute 1 lb. of ground beef for the sausage.
- To make the pasta fagioli vegetarian, omit the sausage and use an extra can of beans instead. Be sure to use vegetable broth instead of chicken broth, too.
- Is pasta fagioli soup healthy? Yes! This dish combines filling vegetables and protein in one bowl. Each cup of the soup has about 245 calories, 5 grams of fiber and 16 grams of protein.
- Is pasta fagioli soup spicy? No, this soup isn't spicy at all. If you want to add some heat to your pot, use spicy Italian sausage and add crushed red pepper, to taste.
- Can you freeze pasta e fagioli? Yes, however, the pasta will probably be mushy when the soup is thawed. If you want to prep ahead, make the broth as instructed in the recipe, but leave out the pasta. Then you can just add the pasta (according to recipe instructions) when reheating the broth.
- I use ditalini pasta, but you can substitute with any similar short pasta (such as elbow macaroni).
Serving: 1cup | Calories: 244.7kcal | Carbohydrates: 31.5g | Protein: 15.8g | Fat: 7.2g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.3g | Cholesterol: 30mg | Sodium: 809.4mg | Potassium: 194.9mg | Fiber: 4.9g | Sugar: 3.4g