Pasta e Fagioli Soup is a super easy, no-fuss recipe that’s hearty, comforting, and packed with flavor! Perfect for any night of the week!
Have you ever been to Olive Garden and had their soup and salad combo? If not, I definitely suggest trying it!! The one soup I always order is their Pasta e Fagioli soup.
It is packed with flavor and sooooooo delicious!!
Pasta e Fagioli Soup is a rich and hearty Italian soup loaded with pasta, vegetables, beans, and Italian Sausage. Hearty, comforting, and oh so delicious!
A few weeks back, I had a major craving for it, but wasn’t in the mood to pack the kids up and go out for dinner. I scoured Pinterest, found lots of inspiration, and decided to try my best to recreate the classic soup!
After a few tweaks, adjustments, and taste tests…this soup was ready to serve, and the end result was almost identical (if not better) to the restaurant favorite! Even my kids went crazy over it!
Hearty, simple to make, and packed with veggies! Since it makes quite a bit, you can also put the leftovers in the freezer for another night!!
Ingredients Needed for Pasta e Fagioli Soup:
Ditalini pasta
Olive Oil
Italian Sausage, casings removed
Garlic Cloves, minced
Onion, diced
Carrots, chopped (I always use baby carrots, if using whole carrots, use about 3)
Celery, chopped
Chicken broth
Tomato Sauce
Diced Tomato
Dried Basil
Salt/Pepper to taste
Italian seasoning
Water
Red kidney beans, drained and rinsed
Great northern beans, drained and rinsed
How to prepare:
Boil water in a large pot and cook pasta according to directions. Drain and set aside.
Heat 1 tablespoon olive oil in Dutch Oven or large pot and cook Italian sausage until cooked through and crumbly. Set aside.
Add remaining 1 tablespoon olive oil to pot and cook the garlic, onion, carrots, and celery for about 3-4 minutes, or until tender.
Pour in chicken broth, tomato sauce, diced tomato, dried basil, salt/pepper, Italian seasoning, Italian sausage, and 1 cup of water.
Bring to a boil, then reduce heat to low and allow to simmer for about 15 minutes.
Add in the beans and cooked pasta.
Serve!!
Love a good soup recipe? Check out these other favorites:
Creamy Chicken Tortellini Soup
How to store leftovers:
This soup is fantastic reheated! It also freezes perfectly, so you can’t go wrong!
Refrigerate: Place the soup in an airtight container and place in the refrigerator for up to 4 days. To reheat, simply microwave or pour contents in a pot over medium heat for a few minutes.
Freezer: Place in a freezer safe container and freeze up to 3 months. Allow contents to thaw and use microwave or pot to reheat.
What to serve this with:
This can be served as a meal option, side dish, or first course. The choice is yours! If serving as a meal, this soup pairs perfectly with a salad, or one of the bread items below.
Pasta e Fagioli Soup
Equipment
Ingredients
- 1 cup Ditalini pasta
- 2 tablespoon olive oil
- 1 lb Italian sausage *casings removed
- 5 cloves garlic *minced
- 1 onion *diced
- 1 cup carrots *chopped
- 3 stalks celery *diced
- 3 cups chicken broth
- 16 oz tomato sauce
- 15 oz diced tomatoes
- 1 teaspoon dried Basil
- salt/pepper *to taste
- 1/2 teaspoon Italian seasoning
- 1 cup water
- 15 oz red kidney beans *rinsed/drained
- 15 oz Great Northern Beans *drained/rinsed
Instructions
- Boil water in a large pot and cook pasta according to directions. Drain and set aside.
- Heat 1 tablespoon olive oil in Dutch Oven or large pot and cook Italian sausage until cooked through and crumbly. Set aside.
- Add remaining 1 tablespoon olive oil to pot and cook the garlic, onion, carrots, and celery for about 3-4 minutes, or until tender.
- Pour in chicken broth, tomato sauce, diced tomato, dried basil, salt/pepper, Italian seasoning, Italian sausage, and 1 cup of water.
- Bring to a boil, then reduce heat to low and allow to simmer for about 15 minutes.
- Add in the beans and cooked pasta.
- Serve!!
Notes
Nutrition
