Pasta e Fagioli with Sausage

Why You’ll Love This Recipe

• Comforting and satisfying, especially in cooler months
• Protein-packed with both beans and sausage
• A one-pot meal that’s easy to prepare and clean up
• Full of Italian flavors from herbs, garlic, and tomatoes
• Great for meal prep and leftovers
• Easily adaptable to your pantry staples
• Kid-friendly and crowd-pleasing
• Balanced with protein, carbs, and fiber
• Freezer-friendly for make-ahead meals
• Tastes even better the next day

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Italian sausage (mild or spicy)
• Olive oil
• Onion
• Carrot
• Celery
• Garlic
• Tomato paste
• Crushed tomatoes or diced tomatoes
• Chicken or vegetable broth
• Cannellini or great northern beans (canned or cooked)
• Small pasta (ditalini, elbow, or small shells)
• Dried oregano
• Dried basil
• Bay leaf
• Salt
• Black pepper
• Fresh parsley or basil (optional, for garnish)
• Grated Parmesan cheese (for serving)

Directions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add sausage and cook until browned, breaking it into small pieces. Remove and set aside.
2. In the same pot, add more olive oil if needed, then sauté onion, carrot, and celery until softened, about 5–7 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add tomato paste and cook for 1–2 minutes to deepen flavor.
5. Return sausage to the pot, then add crushed tomatoes, broth, beans, oregano, basil, bay leaf, salt, and pepper. Stir well.
6. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
7. In a separate pot, cook pasta until just shy of al dente. Drain and stir into the soup during the last few minutes of cooking.
8. Remove bay leaf. Adjust seasoning if needed.
9. Ladle into bowls and top with fresh herbs and grated Parmesan before serving.

Servings and timing

This recipe serves 6.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Vegetarian version: Use plant-based sausage or omit it and add extra beans or lentils.
• Spicy twist: Use hot Italian sausage or add red pepper flakes.
• Green boost: Stir in chopped spinach or kale during the last 5 minutes of cooking.
• Creamy version: Add a splash of cream or stir in grated cheese for a richer broth.
• Different beans: Try red kidney beans or borlotti beans.
• No pasta: Make it low-carb by skipping the pasta and adding more veggies.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. The pasta may absorb liquid, so add extra broth or water when reheating.
Reheat on the stovetop over medium heat or in the microwave until hot.
To freeze, cool completely and freeze in individual containers for up to 2 months. Thaw overnight in the fridge and reheat as needed.

FAQs

What does “Pasta e Fagioli” mean?

It means “pasta and beans” in Italian, a traditional peasant-style soup made with pantry staples.

Can I make this soup ahead of time?

Yes, it’s great for meal prep. Just keep the pasta separate until serving to avoid sogginess.

What sausage is best for this recipe?

Italian sausage—either mild or spicy—works best for authentic flavor and richness.

Can I use dry beans instead of canned?

Absolutely. Cook them in advance according to package instructions before adding to the soup.

How do I keep the pasta from getting mushy?

Cook it separately and add just before serving, or use slightly undercooked pasta in the soup.

Is this soup gluten-free?

It can be! Use gluten-free pasta and ensure your sausage and broth are certified gluten-free.

What pasta shape works best?

Small shapes like ditalini, elbow macaroni, or mini shells are ideal for this soup.

Can I use ground meat instead of sausage?

Yes, ground beef, pork, or turkey can be used with added Italian seasoning.

How thick should Pasta e Fagioli be?

It’s thicker than broth-based soups but not quite a stew. You can adjust with more broth as needed.

Does it freeze well?

Yes, though it’s best to freeze without pasta. Add freshly cooked pasta when reheating for best texture.

Conclusion

Pasta e Fagioli with Sausage is the ultimate comfort dish—warm, flavorful, and filling. With simple ingredients and flexible variations, it’s a go-to recipe for cozy dinners, busy weeknights, or make-ahead meals. Every spoonful delivers hearty satisfaction, making this Italian classic one you’ll turn to time and again.

Pasta e Fagioli with Sausage

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Pasta e Fagioli with Sausage is a hearty and comforting Italian soup made with savory sausage, creamy beans, tender pasta, and aromatic herbs in a rich tomato-based broth. It’s a satisfying one-pot meal perfect for chilly nights and family dinners.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

• 1 lb Italian sausage (mild or spicy)
• 2 tbsp olive oil
• 1 onion, chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 (28 oz) can crushed or diced tomatoes
• 4 cups chicken or vegetable broth
• 2 (15 oz) cans cannellini or great northern beans, drained and rinsed
• 1 cup small pasta (ditalini, elbow, or shells)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• Salt, to taste
• Black pepper, to taste
• Fresh parsley or basil (optional, for garnish)
• Grated Parmesan cheese (for serving)

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Instructions

1. In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add sausage and cook until browned, breaking it into small pieces. Remove and set aside.
2. Add remaining olive oil if needed, then sauté onion, carrot, and celery until softened, about 5–7 minutes.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Add tomato paste and cook for 1–2 minutes to enhance flavor.
5. Return sausage to the pot, then add tomatoes, broth, beans, oregano, basil, bay leaf, salt, and pepper. Stir to combine.
6. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
7. Meanwhile, cook pasta in a separate pot until just shy of al dente. Drain and stir into the soup in the last few minutes of cooking.
8. Remove bay leaf. Adjust seasoning as needed.
9. Ladle soup into bowls and top with fresh herbs and grated Parmesan.

Notes

• Use hot Italian sausage for a spicier version.
• Cook pasta separately to avoid it becoming mushy in leftovers.
• Freeze without pasta for best texture when reheating.
• Add more broth if soup thickens too much after storage.

Nutrition

• Serving Size: 1.5 cups
• Calories: 480
• Sugar: 6g
• Sodium: 860mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 8g
• Protein: 26g
• Cholesterol: 45mg