Search the Site Navigation

My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Pasta e Fagioli Cooking View

pasta-e-fagioli

As I mentioned recently, I have definitely been on a soup kick lately.  When my friends and I got together for our baking day last week, my friend Sarah brought a pot of this soup for us to have for lunch.  It was fantastic!  I asked her what recipe she used and it turned out to be this one, a recipe I have had bookmarked to try for months.  That was the push I needed to finally try it myself.  This is a wonderfully hearty soup, perfect for the awful cold weather and snowy days we have been having lately.  It is similar to a vegetable soup, but the addition of Italian sausage and pasta puts it over the top – YUM!  The only issue I had with this was that it really pushed the limits of my 5-quart Dutch oven.  I was still able to stir the soup, but only very carefully.  Obviously, this makes a huge quantity.  I considered halving it, but what am I going to do with leftover half-cans of beans?  I decided to just make the full batch and freeze half for my brother Steven, since I always worry about what he is eating now that he has his own place.   I like to try to help him get better meals than the average college student :)

Pasta e Fagioli
Yield: 6-8 servings

Ingredients

2 tbsp. butter, divided
1 (20 oz.) package sweet Italian sausage, casings removed
1/2 large (or 1 medium) onion, finely chopped
4 cloves garlic, minced
4 carrots, thinly sliced
4 stalks celery, thinly sliced
1 (28 oz.) can diced tomatoes
1 can red kidney beans, drained and rinsed
1 can cannelini beans, drained and rinsed
48-64 oz. reduced-sodium beef broth (depending on how much liquid you would like)
1 (28 oz.) can tomato sauce
2 tsp. dried parsley
1/2 tsp. dried basil
1 tsp. salt
4 oz. small dry pasta (such as ditalini)

Cooking View

Directions

  • Melt 1 tablespoon of the butter in a Dutch oven or large stockpot over medium-high heat.  Add the sausage to the pot and brown, crumbling as it cooks.  Once the sausage is browned, remove it from the pot with a slotted spoon and discard any excess grease.

  • Melt the remaining tablespoon of butter in the pot.  Add the onion, garlic, carrot and celery, and saute over medium heat until vegetables are soft, 8-10 minutes.  Return the sausage to the pot, add the can of diced tomatoes with juices, stir briefly, and simmer for 10 minutes.

  • Add the beans, beef broth and tomato sauce to the pot.  Add in all of the seasonings, stir well, increase the heat to high and bring to a boil.  Once boiling, reduce the heat to low, cover and simmer at least 30 minutes.

  • Add the dry pasta and continue to simmer on low for another 30 minutes.  Serve.

Source

  • joelen

    Looks delicious and hearty for the winter!

  • http://tinnedtomatoes.blogspot.com holler

    this is a grogeous looking soup and you can never have too much soup :)

  • http://www.apotofteaandabiscuit.blogspot.com Sylvie

    I love chunky, filling soups like that. It’s just a shame I live on my own and could never get through that quantity. It really is time I get a freezer!

  • http://www.eatfordinner.blogspot.com giz

    One of my very favourite soups – thanks for posting this recipe.

  • http://delishfood.wordpress.com ash

    we love pasta fagioli!

  • http://www.basicjoy.blogspot.com annie w

    This is such great timing! My husband has been craving pasta fagioli and I’ve been searching for a good, recommended recipe to try. I’m making this tonight. And it’s so cold…perfect soup weather.

    28 oz of tomato sauce seems like a lot. Do you mean 8 oz.?

  • Carol

    Annie,
    Do you think this would be good without the sausage? Want to make for a friend with new baby, but she is vegetarian.

    Thanks!

  • Annie

    Hi Carol,
    It’s tough to say because I have never tried it that way. I imagine it would still be a good, chunky veggie soup. I just love Italian sausage though :)

  • http://angela.cabeen.net Angela

    I just want to thank you for sharing this amazing recipe. My husband and I absolutely LOVE this soup, it is fantastic. I made it for a dinner with our neighbors and they both went back for seconds.

  • Melanie

    I tried this recipe last night for dinner. It was simple to make and delicious! My husband and toddler daughter loved it as well. This will definitely make it to our regular dinner rotation.

  • Jenn J.

    Hi Annie!

    My family and I tried this soup tonight. Absolutely fabulous. Everyone kept saying, “wow, this is so delicious.” Thanks again! We look forward to trying more recipes.

  • Beth

    Annie,
    I made this soup tonight and my family loved it. My husband went back for seconds and thirds. He said that if we had his Dad over he would eat the entire pot. Thank you for all your great recipes. Almost every week we have at least two or three items on the menu from your blog. Thank you again.

  • Coby

    We just had this tonight and it was fantastic! Even my picky 2 year-old liked it!!! Thanks for sharing!

  • Diane

    Yum – we had this last night for dinner with company. My brother-in-law was over-whelmed with this soup. He kept saying “this is so good”. I served it with bread sticks and it certainly did it’s job as a quick and easy meal. My sister insisted on the recipe and I will be using it often. The only thing I did different was to and an extra can of kidney beans.

  • http://muddledmom.wordpress.com/ muddledmom

    I made this last night and it is fabulous! My son, who will only eat my homemade tomato soup, devoured this. So thank you for another soup recipe that I can make for my family. The flavor combo is excellent. You nailed it.

  • Annie Gonzales

    I make this recipe all the time. My family loves it!