Go Back
–+ servings

Pasta Fagioli with Italian Sausage

This Pasta Fagioli with Italian Sausage is a hearty, tomato-rich soup packed with pasta, beans, vegetables, and savory Italian sausage. It’s cozy, filling, and just dramatic enough to make canned beans feel like they had a destiny.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Servings 10

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 ½ cups uncooked ditalini pasta
  • 1 pound ground Italian sausage mild or hot
  • 1 tablespoon olive oil
  • 1 ½ cups diced yellow onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 teaspoons minced garlic
  • 4 cups low-sodium chicken broth plus more if needed
  • 30 ounces tomato sauce
  • 15 ounces cannellini beans drained and rinsed
  • 15 ounces dark kidney beans drained and rinsed
  • 14 ounces canned diced tomatoes with juices
  • 1 tablespoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅓ cup grated Parmesan cheese for serving
  • Fresh chopped parsley for serving

Instructions

  • Cook the Pasta: Bring a large pot of salted water to a boil. Add the ditalini pasta and cook until just al dente, or about 1 minute less than the package directions. Drain the pasta and set it aside.
    1 ½ cups uncooked ditalini pasta
  • Brown the Sausage: Place a large soup pot or Dutch oven over medium-high heat. Add the Italian sausage and cook until no longer pink, breaking it into bite-size pieces with a wooden spoon. Transfer the cooked sausage to a paper towel-lined plate and set it aside.
    1 pound ground Italian sausage
  • Sauté the Vegetables: Add the olive oil to the same pot. Stir in the diced onion, carrots, and celery, then cook for about 5 minutes, until the vegetables start to soften. Add the garlic and cook for about 30 seconds, just until fragrant.
    1 tablespoon olive oil, 1 ½ cups diced yellow onion, 1 cup diced carrots, 1 cup diced celery, 2 teaspoons minced garlic
  • Build the Soup: Pour in the chicken broth, tomato sauce, cannellini beans, kidney beans, diced tomatoes with their juices, Italian seasoning, salt, and black pepper. Stir everything together and bring the soup to a boil.
    4 cups low-sodium chicken broth, 30 ounces tomato sauce, 15 ounces cannellini beans, 15 ounces dark kidney beans, 14 ounces canned diced tomatoes, 1 tablespoon Italian seasoning, ½ teaspoon salt, ¼ teaspoon black pepper
  • Simmer the Soup: Reduce the heat to a simmer. Add the cooked sausage and drained pasta back into the pot. Let the soup simmer for 10 to 15 minutes, until the flavors come together and the pasta finishes cooking in the broth.
  • Adjust the Texture: If the soup gets too thick, stir in a little more chicken broth until it reaches the texture you like. Taste and add more salt or pepper if needed.
  • Serve: Ladle the Pasta Fagioli with Italian Sausage into bowls. Top with grated Parmesan cheese and fresh chopped parsley. Serve warm with crusty bread.
    Fresh chopped parsley, ⅓ cup grated Parmesan cheese