Pasta e Fagioli Soup is a classic Italian soup of beans and short pasta with tomatoes, vegetables, and spicy sausage. This hearty soup is simple to prepare and ready to eat in 30 minutes.
I simply love this soup, it’s hearty, spicy, and warms the soul on a chilly evening. Pasta e Fagioli soup is a classic Italian dish and the very first time I had it was a Olive Garden and knew it would be a repeat order. My husband and I love to go there and have the all-you-can-eat soup and salad for lunch. I typically will get this soup and the minestrone but have tried all of the soups there. You can’t go wrong with any of them.
Sometimes, it’s not convenient to eat out so I love to make this soup at home and it takes practically no time at all to get it on the table. This Pasta e Fagioli soup is simple to prep and cooks in 30 minutes. Add some crusty bread for dipping into the broth and toss a salad to serve with it. You can even prepare this hearty soup in the slow cooker. Simply brown the sausage as the recipe indicates, then add it and the rest of the ingredients (except for the pasta and beans) into the slow cooker. Cook on low for about 6 hours – add the beans and the UNCOOKED pasta the last 30 minutes of the cooking time. It’s done when the pasta is tender and cooked through.
- 1 cup ditalini pasta
- 2 tbsp olive oil divided
- 1 lb. spicy Italian sausage casing removed
- 3 cloves garlic minced
- 1 medium onion diced
- 3 carrots peeled and diced
- 2 stalks celery diced
- 3 cups unsalted chicken stock
- 1 cup water
- 1 16-oz can tomato sauce
- 1 15-oz can fire-roasted diced tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp dried thyme
- Salt and pepper to taste
- 1 15-oz can red kidney beans, drained and rinsed
- 1 15-oz can Great Northern beans, drained and rinsed
- Cook pasta according to package instructions for al dente; drain well and set aside.
- Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the Italian sausage to the pot and cook until browned, about 3-5 minutes, crumbling the sausage as it cooks; drain excess fat and set aside.
- Add remaining 1 tablespoon oil to the pot and then cook the garlic, onion, carrots and celery, about 3-4 minutes.
- Whisk in the chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, Italian sausage and 1 cup water; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.
- Stir in pasta and beans until heated through and serve.