Pasta Fagioli with Italian Sausage

Pasta e fagioli, literally is pasta and beans.  I add tasty Italian sausage.  The sausage adds so much flavor my mouth is watering just thinking about it.  With the beans and sausage this soup is loaded with protein. The soup is a meal in itself, just add a nice piece of crusty bread and dig in. Don’t forget to top it with grated Parmesan cheese, I use lots of it!

Pasta Fazool was a weekly staple in our home growing up. My mom would switch up the beans, sometimes using cannellini beans, peas, or even chickpeas—each version was equally delicious! The addition of sausage and red pepper is my own twist on this beloved family recipe.

❤️ Why You’ll Love This Pasta Fagioli with Italian Sausage

• Hearty & Comforting – Loaded with tender pasta, creamy beans, and savory Italian sausage, this soup is pure comfort in a bowl.

• Big Italian Flavor – The sausage adds rich, bold flavor that takes classic pasta fagioli to the next level.

• Easy Weeknight Dinner – Simple ingredients and one pot make this perfect for busy nights.

• Better the Next Day – The flavors deepen as it sits, making leftovers even more delicious.

• Crowd-Pleasing Favorite – Cozy, filling, and loved by everyone at the table.

Is Pasta Fagioli Healthy?

Pasta Fagioli is a healthy and filling meal that can easily be combined into a nutritious diet. It’s made with ingredients like beans, pasta, seasonings and broth that provide a good source of fiber, protein, and nutrients. I make it with sausage which will give you even more protein.

Pasta Fagioli usually pronounced pasta fazool is a wonderful and filling meal that will keep you warm and satisfied. The combination of all these ingredients will give you a well-balanced and nutritious meal that is packed with flavor. It’s so easy to customize and make your own, so feel free to add any additional vegetables or seasonings to suit your taste.

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Helpful Kitchen Tools:

OXO Good Grips 3 QT Plastic Colander, WhiteOXO Good Grips 2-Piece Plastic Cutting Board Set (Pack of 1),ClearProgresso Cannellini White Kidney Beans, 15 ounces

Everything you’ll need to make this hearty, comforting bowl of Pasta Fagioli with sausage:

• Crushed tomatoes
• Cannellini beans
• Chicken broth
• Italian sausage (sweet or hot)
• Onion
• Garlic
• Salt
• Black pepper
• Oregano
• Red pepper flakes
• Fresh basil
• Fresh spinach
• Ditalini pasta
• Parmesan cheese

How to make Pasta Fagioli with Italian Sausage?

1. Cook the Sausage:
 Remove the sausage from its casing and add it to a large pot or Dutch oven over medium heat. Use a wooden spoon to break it up as it cooks, sautéing until it’s browned and cooked through. Add the onion and garlic, cook until the onion softens and the garlic is fragrant.

2. Add the Tomatoes, Broth, Beans, and Seasoning:
Pour in the crushed tomatoes and chicken broth. Drain the cannellini beans and add them to the pot. Stir in the salt, black pepper, oregano, red pepper flakes, and basil leaves, mixing well to combine all the flavors.

3. Boil the Pasta:
While the soup is coming together, bring a large pot of salted water to a boil for the pasta. Cook the Ditalini according to package directions, then drain and set aside.

4. Simmer and Add Spinach:
Bring the soup to a gentle boil, then reduce the heat and let it simmer for 30 minutes to allow the flavors to meld. Stir in the fresh spinach and remove the pot from the heat.

5. Serve with Pasta:
Divide the cooked Ditalini pasta into bowls, then ladle the hot soup broth with sausage, beans, and spinach over the pasta. Top each serving with grated Parmesan cheese.

Tips:

• I like to keep the pasta and broth separate until serving because the pasta continues to soak up the broth and can become too soft.

• If you want to freeze the soup, freeze only the broth without the pasta. Add freshly cooked pasta when reheating for best texture.

Tips and Variations:

• Vegetarian: You can use vegetable broth and leave out the sausage.
• Dairy-free: The Parmesan cheese is totally optional
• Gluten-free: Use your favorite gluten-free pasta
• Serving ideas: Serve with Parmesan cheese and a nice piece of crusty Italian bread
• Substitutions: Chicken or turkey sausage
• Turn the heat up or down with the red pepper flakes

Storage and Freezing:

Store the pasta and soup in separate containers.  This will prevent the pasta from soaking up all the broth. Refrigerate for up to 4 days.  Freeze just the broth in a freezer safe container up to 3 months. Defrost in the refrigerator overnight or microwave to defrost.

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Pasta Fagioli With Italian Sausage

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• Author: Lori
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: soup
• Method: stove top
• Cuisine: Italian

Ingredients

Base

• 1 (28-ounce) can crushed tomatoes

• 2 (15.5-ounce) cans cannellini beans

• 3 cups chicken broth

Meat & Aromatics

• 4 links Italian sausage (sweet or hot)

• 1 small onion, chopped

• 5 cloves garlic, minced

Seasoning

• 1 1/2 teaspoons salt

• 1/4 teaspoon black pepper

• 1 teaspoon oregano

• 1/4 teaspoon red pepper flakes

• 5 fresh basil leaves

Add-Ins

• 1 1/2 cups fresh spinach

• 1/2 lb Ditalini pasta

 

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Instructions

• Cook the Sausage:
  Remove the sausage from its casing and add it to a large pot or Dutch oven over medium heat. Use a wooden spoon to break it up as it cooks, sautéing until it’s browned and cooked through.

• Add the Onion and Garlic:
  Add the chopped onion and minced garlic right into the same pot with the sausage. Sauté for a couple of minutes until the onion softens and the garlic is fragrant.

• Add the Tomatoes, Broth, Beans, and Seasoning:
  Pour in the crushed tomatoes and chicken broth. Drain the cannellini beans and add them to the pot. Stir in the salt, black pepper, oregano, red pepper flakes, and basil leaves, mixing well to combine all the flavors.

• Boil the Pasta:
  While the soup is coming together, bring a large pot of salted water to a boil for the pasta. Cook the Ditalini according to package directions, then drain and set aside.

• Simmer and Add Spinach:
  Bring the soup to a gentle boil, then reduce the heat and let it simmer for 30 minutes to allow the flavors to meld. Stir in the fresh spinach and remove the pot from the heat.

• Serve with Pasta and Broth:
  Divide the cooked Ditalini pasta into bowls, then ladle the hot soup broth with sausage, beans, and spinach over the pasta. Top each serving with grated Parmesan cheese.