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Pasta Fagioli

Print Recipe
A hearty and comforting soup
Course Soup
Cuisine Italian
Prep Time 20 mins
Cook Time 1 hr 40 mins
Total Time 2 hrs
Servings 6 to 8 servings
Calories 438
Author Michelle


  • 2 tablespoons butter divided
  • 1 package sweet Italian sausage casings removed
  • ½ large or 1 medium onion finely chopped
  • 4 cloves garlic minced
  • 4 carrots thinly sliced
  • 4 stalks celery thinly sliced
  • 28 oz. can diced tomatoes
  • 1 can red kidney beans drained and rinsed
  • 1 can white cannelini beans drained and rinsed
  • 64 oz. beef broth
  • 28 oz. can tomato sauce
  • 2 teaspoons dried parsley
  • ½ teaspoon dried basil
  • 1 teaspoon salt
  • 4 oz. small dry pasta


  • 1. Melt 1 tablespoon of the butter in a large stockpot over medium high heat, and brown the sausage, crumbling it as it cooks. Once brown, remove sausage from pot with a slotted spoon and discard any grease that remains in the pot.
  • 2. Melt remaining 1 tablespoon of butter in the same pot, and add the onion, garlic, carrot, and celery, and saute over medium heat until vegetables are soft, about 8 minutes. Add sausage back to the pot, add the can of diced tomatoes (do not drain), stir briefly, and simmer for 10 minutes.
  • 3. Stir in the beans, and add the beef broth and tomato sauce. Add in all of the seasonings, stir well, turn the heat to high and bring the soup to a boil. Once it boils, turn down to low heat, cover, and simmer for at least 30 minutes.
  • 4. Add the dry pasta and continue to simmer on low for another 30 minutes. Serve with your favorite bread or crackers.


Calories: 438kcal | Carbohydrates: 38g | Protein: 19g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 1993mg | Potassium: 1306mg | Fiber: 7g | Sugar: 12g | Vitamin A: 7650IU | Vitamin C: 26.7mg | Calcium: 124mg | Iron: 4.8mg