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Pasta Fagioli

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Pasta Fagioli – a hearty Italian soup loaded with chicken sausage, beans, pasta, and veggies.

A hearty Italian soup loaded with sausage, beans, pasta, and veggies. It’s a one pot meal that’s quick and easy to make. 

I’m a little addicted to the Pasta Fagioli soup at Toscano Italian Bistro. I went on a quest to find a great recipe so I could make it at home. I found a wonderful recipe that is similar at Fake Ginger.

The Pasta Fagioli at the restaurant doesn’t include sausage, but it sounded like a great addition. I used a ground chicken sausage from Harmons. I also decided to up the veggies and added a zucchini and some spinach at the end of the cooking time.

Pasta-Fagioli-Barbara-Bakes

This soup was a hit with my family, and it’s going to make a regular appearance at our dinner table.

Come join SoupaPalooza at TidyMom and Dine & Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset.

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Pasta Fagioli

Cook Time1 hr
Total Time1 hr
Course: Soup
Author: Barbara Schieving

Ingredients

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 carrot peeled & chopped
  • 2 cloves garlic finely chopped
  • 1 stalk celery chopped
  • 1 lb. ground sausage or ground beef
  • 2 teaspoons Italian seasoning
  • ½ - 1 teaspoon red pepper flakes to taste
  • 2 15- ounce cans crushed tomatoes
  • 1 14 oz. can chicken broth
  • 1 can cannellini beans drained and rinsed
  • 1 cup ditalini or other small pasta
  • 1 small zucchini diced
  • 1 cup spinach chopped
  • Parmesan cheese for serving

Instructions

  • Heat olive oil in a large pot over medium high heat. Sauté onion about 2 minutes until it begins to soften. Add celery and carrots and cook, stirring frequently, for another 3 minutes. Add garlic and cook just until fragrant, about 30 seconds.
  • Add the sausage to the pot and cook until the sausage is no longer pink, crumbling it as it cooks. Stir in Italian seasoning, red pepper flakes, tomatoes and chicken broth.
  • Bring to a boil. Reduce heat and simmer 30 minutes.
  • Stir in the beans and pasta. (Add an extra cup of stock or water if it’s boiled down too much.) Simmer for 6- 8 minutes or until pasta is almost tender. Add zucchini and spinach and cook until zucchini is tender and spinach is wilted.
  • Serve piping hot with Parmesan cheese.

Notes

adapted from Fake Ginger
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Comments

  3. Theresa

    My mom use to make a similar version of this a long time ago. Made it for dinner the other night and it took me back. Was a hit with my family too. Thank you for the great recipe:)

    Reply

    • Barbara

      Hi Theresa – thanks for taking the time to let me know how much you liked the soup. So nice that it reminded you of the one your mom made growing up.

      Reply

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