Pasta e Fagioli Soup
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!
Servings: 8
Calories: 335kcal
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
Check out these Instant Pot version for another option: https://thecookinchicks.com/instant-pot-pasta-e-fagioli/
Nutrition
Calories: 335kcal | Carbohydrates: 21g | Protein: 15g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 45mg | Sodium: 1042mg | Potassium: 758mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3054IU | Vitamin C: 14mg | Calcium: 98mg | Iron: 3mg
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