Pasta e Fagioli is an Italian classic, packed with sausage, two different kinds of beans, and ditalini pasta. This hearty, comforting soup delivers big flavor with minimal effort. And, it’s ready in just 30 minutes, making it the perfect weeknight dinner when you need something quick and filling!

Pair with our Homemade Breadsticks or 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 an easy weeknight dinner.
  • Easily customize this soup by adding more veggies like spinach or kale.
A spoonful of Pasta e Fagioli.

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

Ingredients used to make Pasta e Fagioli.
  • Ground Italian Sausage: You can use either mild or spicy sausage, depending on your preference.
  • Yellow Onion: You can also use a white onion. Dice it into small pieces.
  • Carrots and Celery: Be sure to dice them small so they cook evenly and blend well with the other ingredients.
  • Garlic: Fresh garlic provides the best flavor, but jarred garlic works in a pinch.
  • Beef Broth: Using a low-sodium option allows you to best control the flavor—it’s a great chef tip.
  • Fire-Roasted Diced Tomatoes: If you can’t find fire-roasted, regular diced tomatoes will work, but consider adding a pinch of smoked paprika for 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 well.
  • Ditalini Pasta: This small, tube-shaped pasta is traditional for Pasta e Fagioli, but you can substitute with any small pasta shape, like elbow macaroni or small shells.
  • Fresh Basil: Add once the soup has finished cooking for garnish. Fresh parsley also works.
  • Parmesan Cheese: For the best flavor, avoid pre-grated varieties, as they have de-clumping additives that 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 once the soup has finished 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 at the same time as the ditalini to simmer for 7 minutes, allowing it to soften but still retain some texture.

Sausage Options

For this classic Pasta e Fagioli recipe, we use ground Italian sausage. However, you can really customize this soup and use other protein options.

Sausage with Casing: For a little extra texture and a bigger bite, you could substitute ground sausage for Italian sausage with the casing on it. Just slice into bite-sized pieces.

Turkey or Chicken Sausage: These are both great options for a leaner protein or if you don’t want to use pork.

Overhead shot of Pasta e Fagioli in a pot.

Adjust the Heat

For less heat: Swap out the Italian sausage for breakfast sausage if you love that slightly sweet, sage-forward flavor.

For more heat: Use hot Italian sausage instead of mild or add a pinch of red pepper flakes.

Storage and Reheating Instructions

Cool the soup to room temperature before transferring it to containers for storage.

Refrigerate in an airtight container for up to 3 days. Keep in mind, the pasta will continue to absorb liquid as it sits so it may be mushy.

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

Microwave: Reheat portions on high in 30-second increments, stirring in between each for even heating.

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