Name: Classic Pasta e Fagioli
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 pound ground Italian sausage; 1 large yellow onion (diced); 1 cup minced carrots; 1/2 cup minced celery; 5 cloves minced garlic; 4 cups beef broth; 1 can (30 ounces) fire roasted diced tomatoes; 1 (15 ounce can) red kidney beans (drained and rinsed); 1 (15 ounce can) cannellini beans (, ); 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper (or to taste); 1/2 teaspoon dried thyme; 1 1/2 cups ditalini pasta; 1/4 cup chopped fresh basil; 1/2 cup freshly grated parmesan cheese

Pasta e Fagioli is a comfort food soup that delivers big flavor with super minimal effort. This hearty Italian soup is packed with sausage, two different kinds of beans, and that classic ditalini pasta. The best part? It’s ready in just 30 minutes, making it the perfect weeknight dinner when you need something warm, filling, and absolutely delicious.

Go the extra mile and serve with homemade breadsticks or our famous garlic parmesan herb bread.

Why Our Recipe

You’ll get a soup that tastes like it’s been simmering all day—but it’s ready in just 30 minutes!
Sausage, beans, and pasta make this hearty and filling for a weeknight dinner winner.

A ladle full of pasta e fagioli held up over a filled stock pot.

It doesn’t take much to make this soup. Top with fresh basil and a sprinkle of parmesan for that extra touch of homemade goodness. This right here is a pot of comfort food that is sure to become a family favorite.

Ingredient Notes

Ground Italian Sausage: You can use either mild or spicy sausage, depending on your preference.
Yellow Onion: You can also use white.
Carrots and Celery: Be sure to dice them small so they cook evenly and blend well with the other ingredients.
Garlic: If you’re in a pinch, you can use 1/2 teaspoon of garlic powder per clove, but fresh is always best. Measure garlic with your heart.
Beef Broth: Use a low-sodium variety and adjust the salt as needed.
Fire-Roasted Diced Tomatoes: If you can’t find fire-roasted, regular diced tomatoes will work, but consider adding a pinch of smoked paprika to replicate the flavor.
Red Kidney Beans and Cannellini Beans: Using two types of beans adds a nice variety in texture and flavor. Make sure to drain and rinse them well to remove excess sodium.
Ditalini Pasta: This small, tube-shaped pasta is classic for Pasta e Fagioli, but you can substitute with any small pasta shape, like elbow macaroni or small shells. Adjust cooking time as needed if using a different type.
Fresh Basil: Fresh parsley or a small drizzle of pesto can also work.
Parmesan Cheese: For the best flavor, avoid pre-grated varieties, as they can have a grainy texture.

Add Spinach or Kale

Sneak in some greens with spinach or kale. The process is slightly different for each.

To add baby spinach, simply stir in about 2 to 3 cups during the last 2 minutes of cooking. The spinach will wilt quickly and blend into the soup without altering the flavor.

To add kale, remove the tough stems from about 2 cups of kale and chop the leaves into bite-sized pieces. Add the kale during the last 5 to 7 minutes of cooking, allowing it to soften but still retain some texture.

Pasta e fagioli in a soup bowl with freshly grated parmesan cheese and basil on top.

Storage and Reheating Instructions

Refrigerate leftovers in an airtight container for up to 3 days. The pasta will continue to absorb liquid as it sits so it may be mushy.

Reheat on the Stovetop: Transfer the soup to a pot and heat over medium heat until warmed through, about 10 minutes, stirring occasionally.

Reheat in the Microwave: Place a portion of the soup in a microwave-safe dish. Cover loosely and heat on high in 1-minute increments, stirring in between, until heated through.