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Pasta e Fagioli Soup is a classic Italian soup of beans and short pasta with tomatoes, vegetables, and spicy sausage. 
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5 from 1 vote

Pasta e Fagioli Soup

Author: Lisa Kerhin


  • 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.