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This easy Italian Pasta fa*gioli Soup is filled with pasta, beans and veggies with a bit of sausage in a rich and seasoned tomato based broth.
We love to serve this classic Italian soup with some crusty bread and Caesar Salad for a complete meal.
If you’re looking for a comforting soup to serve on a chilly day, this Pasta fa*gioli with Sausage is just what you need. My family loves this one dearly!
Pasta fa*gioli Soup
“Pasta e fa*gioli” when translated to English means Pasta with Beans, and this soup has plenty of both. The signature type of pasta used in this soup is the ditalini pasta, which is shaped like little tubes.
It’s such a fun pasta to use in soups and pasta salads! My kids really love it.
Ingredients for Pasta fa*gioli
The nice thing about this Italian style soup is that it uses plenty of pantry staples with a mix of fresh veggies. Here’s the full list of ingredients you’ll need in order to make homemade Pasta e fa*gioli. As always, you can find the printable recipe card below.
- Ditalini Pasta
- Italian Sausage – you can use mild, hot or a mix of the two
- Yellow Onion
- Carrots
- Celery
- Chicken Broth – a good quality
- Tomato Sauce
- White Beans – you can also use cannellini beans (white kidney beans)
- Kidney Beans – dark or regular work fine
- Diced Tomatoes – from a can, with the juices
- Italian Seasoning
- Parmesan Cheese – for topping the finished soup
How To Make Pasta fa*gioli with Sausage
Pasta fa*gioli is not traditionally served with a meat, and is generally considered a vegetarian soup. However, I really wanted to add a bit of ground Italian sausage to the soup to give it a little more substance and boost of flavor.
BOIL PASTA AND BROWN SAUSAGE
Start the soup by boiling the pasta in a pot of salted water and cooking it just until it’s al dente (slightly hard to the bite). The pasta will finish cooking in the soup at the end, so don’t over cook it at this point.
In a large pot, brown the sausage over medium-high heat. Use a spoon to break up the meat into small chunks. I prefer to leave the chunks slightly larger so they don’t get lost in the soup later on.
SAUTÉ VEGGIES
Remove the browned sausage to a paper towel lined plate and add a little olive oil back to the pot.
Cook the onion, carrots and celery (also called a mirepoix) in the olive oil until they are softened and tender. Toss in the garlic and cook until fragrant.
ADD BROTH AND BEANS
Pour in the broth, tomato sauce, beans and seasoning to the pot and bring the mixture to a boil.
Once it’s boiling, reduce the heat to a simmer and add back in the sausage as well as the cooked pasta.
Allow the soup to simmer for an additional 10 to 15 minutes, allowing all the flavors to deepen and bloom together.
Serve this warm and cozy Italian soup with a sprinkle of parmesan cheese and freshly chopped parsley or basil on top and enjoy!
Storage and Freezing
To store pasta e fa*gioli soup, let it cool to room temperature, then put in an airtight container and store in the fridge for up to 4 days. Reheat leftovers in the microwave or over low heat on the stove top.
Can I Freeze Pasta fa*gioli Soup?
Yes! This soup freezes well. I love to use these silicone Souper Cubes to freeze the soup in individual size portions, making it easy to reheat just what I need.
Pasta fa*gioli can be frozen for up to 3 months.
Tips and Variations
One of my favorite things about making soup is that you can easily customize it based on the ingredients you have in your fridge and pantry. It’s great for using up any random veggies you’ve got lingering in the fridge a little too long.
- Gluten Free?: Simply swap out the regular pasta for a gluten free version
- Beans – if you prefer a thicker soup, try blending or mashing the beans prior to adding them to the soup.
- Sausage – while traditional Pasta fa*gioli soup does not contain ground sausage, I’ve added it here. Feel free to omit this or swap with ground beef or turkey sausage.
- More Veggies – This soup is filled with the classics of onion, carrots and celery, but you can always add more! Try zucchini, green beans or squash for some added veggies.
What To Serve with Soup
This hearty Italian Pasta fa*gioli soup is filled with sausage, pasta, beans and veggies, making it a perfect stand-alone meal. However, I love to pair any soup with a side of crusty bread and salad.
More Italian Soup Recipes
I’ve got plenty of delicious Italian style soups for you to try once you’ve given this Pasta fa*gioli Soup with sausage a try. I know you’ll love them all!
- Italian Wedding Soup
- Low Carb Zuppa Toscano Soup
- Minestrone Soup
- Creamy Tuscan Tortellini Soup
- Chicken Parmesan Soup
- Quick Tomato Soup
Give this super simple Pasta fa*gioli soup recipe a try and I am confident you will love it just as much as we do!
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Pasta fa*gioli with Sausage
This Italian Pasta fa*gioli soup is filled with sausage, beans, pasta and veggies in a rich tomato based broth.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Main
Cuisine: Italian
Servings: 10 people
Calories: 409 kcal
Author: Shawn
Ingredients
- 1 ½ cups ditalini pasta, uncooked
- 1 lb Italian sausage, mild, ground
- 1 tbsp olive oil
- 1 ½ cup yellow onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 tsp garlic, minced
- 32 oz chicken broth, low sodium
- 30 oz tomato sauce
- 15 oz cannellini beans, drained and rinsed
- 15 oz dark kidney beans, drained and rinsed
- 14 oz diced tomatoes, canned
- 1 tbsp Italian Seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup parmesan cheese, grated for garnish
- freshly chopped parsley, for garnish
US Customary – Metric
Instructions
Bring a large pot of salted water to a boil and cook the ditalini pasta according to package instructions. Once the pasta is al dente, drain and set aside.
Meanwhile, in a large pot over medium-high heat brown the sausage until no longer pink, crumble with wooden spoon into bite size pieces. Remove sausage to a paper towel lined plate and set aside.
Add in the olive oil to the large pot over medium-high heat and sauté the onion, carrots and celery for about 5 minutes, until slightly tender. Add in the garlic and cook until fragrant, about 30 seconds.
Pour in the chicken broth, tomato sauce, beans, diced tomatoes, Italian seasoning, salt and pepper and bring the mixture to a boil. Reduce the heat to a simmer and add the sausage and pasta back to the soup pot. Let the mixture simmer for an additional 10 to 15 minutes, until the flavors have melded. Taste and adjust seasonings to your preference if desired.
Serve with a sprinkle of grated parmesan cheese and chopped parsley on top. Enjoy!
Notes
Store leftovers in the fridge for up to 4 days or freezer for up to 3 months.
Nutrition
Calories: 409kcal | Carbohydrates: 45g | Protein: 19g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 39mg | Sodium: 1357mg | Potassium: 789mg | Fiber: 9g | Sugar: 7g | Vitamin A: 2635IU | Vitamin C: 14mg | Calcium: 140mg | Iron: 5mg
Keywords: cannellini beans, Pasta, Soup
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