Pasta Fagioli – A Favorite Sausage, Bean, & Vegetable Soup

Pasta Fagioli – A Favorite Sausage, Bean, & Vegetable Soup

This really satisfies! That’s why it’s a family favorite at my house. This recipe is based on a classic Italian soup, but this update is essentially whatever canned beans, mild vegetables and pasta you have handy. But, I recommend you always have the basics like stock, canned tomatoes, onions, carrots and celery in your refrigerator or pantry for soups. At least in the fall and winter! Just buy the juicy and delicious Italian sausage, and the rest of the ingredients you can keep handy. But, never fear, this recipe makes a lot because you’re going to want to have leftovers for later. It only gets better!


Pasta Fagioli Soup
Prep time
Cook time
Total time
This California version of a classic Italian soup is so fantastic! You'll make it again and again!
Recipe type: Soup
Cuisine: Cali-Italian
Serves:: 8
  • 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.


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