Pasta Fagioli Soup
Recipe type: Soup
Cuisine: Cali-Italian
Prep time: 
Cook time: 
Total time: 
Serves:: 8
This California version of a classic Italian soup is so fantastic! You'll make it again and again!
  • 1 cup ditalini or Tubetti Rigati No.72 pasta (very short hollow tube shaped), uncooked
  • 2 tablespoons olive oil, divided
  • ¾ lb. Mildly spicy Italian sausage, casings removed
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cups chicken broth
  • 1 (16-ounce) can tomato sauce
  • 1 (15-ounce) can diced tomatoes with Green Chilies and Spices
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¾ teaspoon dried thyme
  • ¼ t Kosher Sea salt
  • ¼ t Freshly ground black pepper
  • 2 (15-ounce) cans Black beans, drained and rinsed
  1. In a large pot of boiling salted water, cook pasta according to (12 min)package instructions; drain well and set aside, reserving 1 cup of pasta water.
  2. Heat 1 tablespoon olive oil in another large pot over medium-high heat.
  3. Add Italian sausage to the skillet and cook until no longer red, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat , except for 1 tablespoon, and set meat aside.
  4. Stir in garlic, onion, carrots and celery.
  5. Cook, stirring occasionally, until softened, about 4 minutes.
  6. Stir in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, Italian sausage and 1 cup pasta water; season with ¼ t salt and ¼ t pepper, to taste.
  7. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.
  8. Stir in cooked pasta, beans, and cook until heated through.
  9. Serve immediately.
Recipe by My Sweet California Life at