Description
Pasta e Fagioli Soup is a hearty and comforting Italian-inspired dish featuring savory sausage, tender beans, diced tomatoes, and ditalini pasta simmered together in a flavorful broth. This soup combines protein and vegetables in a rich tomato base, perfect for a cozy meal any day of the week.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 pound ground Italian or pork sausage
- 1 yellow onion, diced
- 2 carrots, chopped
- 2 ribs celery, chopped
- 4 cloves garlic, minced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 5 cups low-sodium chicken broth (or beef broth)
- 15 ounces great Northern beans, drained and rinsed (1 can)
- 15 ounces kidney beans, drained and rinsed (1 can)
- 15 ounces diced tomatoes (1 can)
- 8 ounces tomato sauce (1 can)
- 2 teaspoons Italian seasoning
- 2 sprigs fresh rosemary
- 1½ cups dry ditalini pasta
Garnish
- Grated Parmesan cheese (optional)
- Fresh parsley (optional)
Instructions
- Brown the Sausage: In a large Dutch oven over medium heat, heat the olive oil until shimmering. Add the ground Italian or pork sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes.
- Sauté Vegetables: Stir in the diced onion, chopped carrots, and chopped celery. Cook these vegetables until slightly softened, about 5 minutes, stirring occasionally to ensure even cooking.
- Add Garlic and Seasonings: Add the minced garlic and cook for 30 seconds until fragrant. Season the mixture with kosher salt and freshly ground black pepper to taste.
- Add Liquids and Beans: Pour in the low-sodium chicken broth (or beef broth), diced tomatoes, tomato sauce, great Northern beans, kidney beans, Italian seasoning, and the fresh rosemary sprigs. Stir to combine all ingredients.
- Bring to Boil and Add Pasta: Increase the heat and bring the soup to a boil. Once boiling, stir in the dry ditalini pasta, mixing well.
- Simmer until Pasta is Al Dente: Reduce the heat to medium and simmer the soup, stirring occasionally, until the pasta is cooked al dente, about 8-10 minutes. Check seasoning and adjust salt and pepper if needed.
- Remove Rosemary and Serve: Remove the rosemary sprigs and discard. Ladle the soup into bowls, and garnish with grated Parmesan cheese and fresh parsley if desired. Serve hot.
Notes
- You can substitute turkey sausage for a leaner option.
- If you prefer a vegetarian version, omit the sausage and use vegetable broth instead.
- To thicken the soup, mash some of the beans before adding them to the pot.
- For a spicier kick, add red pepper flakes along with the Italian seasoning.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Pasta e Fagioli, Italian soup, sausage and bean soup, hearty soup, ditalini pasta soup
