Easy Pasta Fagioli with Sausage

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This hearty Easy Pasta Fagioli with Sausage is full of flavor with Italian sausage, veggies, beans and pasta all cooked in a flavorful tomato based broth.  It’s a budget friendly, stick to your ribs kind of soup that is even better the next day. 

This comfort food recipe is actually a family favorite. My whole family calls this Christmas soup because for years my mom would make a giant pot of this to eat the night before we celebrated our Christmas together, and we would eat soup and play board games late into the evening. 

Aside from all the good memories, I love Pasta Fagioli soup because it packs a ton of flavor and is so easy to make! The standard soup ingredients provide a great base to build from. Unlike Olive Garden, this pasta fagioli recipe brings the best of Italy (pasta, tomatoes and cheese!) right to your own home. Beans and sausage add to the heartiness of the dish, and the Italian seasoning brings an extra flair to the tomato base. It’s a full meal in itself!

Falling somewhere in between my Tortellini Soup and Pepperoni Pizza Soups, this Italian soup recipe is so versatile! I chose to use Italian sausage in this recipe because I think it is the most flavorful, but you could easily substitute it with ground beef or ground turkey. It’s your soup! Make it how you like it!

Here are your next new favorite soup recipes!

• Instant Pot Beef Stew
• Hamburger Macaroni Soup
• 4 Ingredient Potato Soup

With easy to find ingredients and a clear cut stove top process, Easy Pasta Fagioli is a fantastic soup to serve fresh or leftover the next day! 

In my opinion, no soup is complete without a bit of fresh bread on the side. Pasta Fagioli gets even more delicious when paired with quick and easy Sundried Tomato and Parmesan Beer Bread or Easy Pull Apart Garlic Rolls. But, if you’re feeling adventurous, you could try this to die for Garlic Cheese Focaccia Bread! (warning: if you make it once, you’ll probably be hooked)

What Do I Need To Make Easy Pasta Fagioli with Sausage?

• 2 Tablespoons olive oil, divided
• 1 pound mild Italian sausage
• 1 cup chopped yellow onion
• 1 cup diced carrots
• 1 cup diced celery 
• 3 cloves garlic, minced 
• 1 (24 ounce) jar spaghetti or marinara sauce
• 1 quart beef broth
• 1 (15 oz) can diced tomatoes
• 1 teaspoon Italian seasoning
• 1 teaspoon  basil
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon black pepper
• Salt and freshly ground black pepper–to taste
• 1 cup dry ditalini pasta
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can great northern beans, drained and rinsed
• Finely shredded Romano or Parmesan cheese –to serve

Step by Step Instructions:

Step 1: In a large stock pot, heat a tablespoon of olive oil over medium high heat. Add the Italian sausage, breaking up the sausage into crumbles as browns. Once browned, drain off the fat and then set the meat aside. 

Step 2: Add another tablespoon of oil to the pot and add the onion, carrot, and celery. Cook until the onions are translucent and the veggies begin to soften, about 5-6 minutes. Add the garlic and cook a minute longer. 

Step 3: Next add the sausage back to the pan, along with the spaghetti sauce, beef broth, diced tomatoes and spices. Bring the soup to a boil, then reduce to low, cover and simmer until the veggies have softened, approximately 15-20 minutes. 

Step 4: Meanwhile, cook the ditalini pasta according to the package directions for an al dente finish.

Step 5: Drain the pasta and add it to the soup along with the beans. Allow the soup to cook a few minutes longer, thinning with water if desired.

Serve with freshly grated parmesan cheese on top and enjoy!

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