Pasta Fagioli

Pasta Fagioli


Tender white beans, wholesome pasta, flavorful smoked sausage, and a savory broth make this classic Italian soup a family favorite.
  • 2 tablespoons olive oil, divided
  • 1 pound spicy or sweet Italian sausage, removed from casings
  • 1 small yellow onion, finely chopped
  • 3 celery ribs, thinly sliced
  • 2 carrots, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • Salt and Freshly ground black pepper
  • 2 cans (15 ounces each) great northern beans, drained and rinsed
  • 1 can (15 ounces) diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 6 to 8 cups low sodium chicken broth
  • 2 teaspoons sugar
  • 1 teaspoon dried crushed rosemary
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1-½ cups ditalini pasta, or any other small shaped pasta
  • Freshly grated Parmesan, for garnish
  • Freshly chopped parsley, for garnish
  1. Heat 1 tablespoon olive oil in a Dutch oven or a large deep pot set over medium heat.
  2. Add sausage and cook, breaking up with a wooden spoon; cook for about 5 minutes, or until cooked through.
  3. Transfer cooked sausage to a plate and set aside.
  4. Heat remaining tablespoon of olive oil in the same pot.
  5. Stir in the onions, celery, and carrots; cook for 5 minutes.
  6. Add garlic and cook for 20 seconds, or until fragrant.
  7. Stir in the tomato paste.
  8. Season with salt and pepper.
  9. Add in beans, diced tomatoes, tomato sauce, and chicken broth.
  10. Stir in the sugar, rosemary, basil, oregano, thyme, and previously cooked sausage; increase heat and bring to a boil.
  11. Once boiling, stir in the pasta and reduce heat to medium.
  12. Cook for 8 minutes, or until pasta is al dente.
  13. Taste soup for seasonings and adjust accordingly.
  14. Remove from heat.
  15. Ladle into soup bowls and garnish with freshly grated parmesan and parsley.

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