Pasta e Fagioli is a delectable Italian soup that combines Italian sausage, vegetables, and beans in a rich tomato base with a perfect blend of Italian herbs and spices. I like to serve this dish with a little bit of fresh grated Parmesan along with Triple Cheese Garlic Bread or Bacon Jalapeno Cheddar Beer Bread.
There is nothing better than a big hot pot of simmering soup. My family cooks and enjoys soup throughout the year! Not just during the winter months and we just love all the tasty flavors and heartiness in this Pasta e Fagioli soup recipe. You may have tried Pasta e Fagioli soup at Olive Garden. Well, this recipe is so much better and you can make it in the confines of your own kitchen controlling everything that is added. It is easy, dependable, and delectable and it freezes really well.
How do you make Pasta e Fagioli?
First, heat a little olive oil in a dutch oven or large pot over medium heat. Add the sausage and cook until it is about halfway browned. Then add the veggies and continue cooking until the sausage is completely browned and the onions are soft. Now reduce the heat and stir in the garlic, oregano, marjoram, basil, thyme leaves, and onion powder cooking for about 1 minute while stirring constantly.
Then add the chicken broth, tomato sauce, fire-roasted tomatoes, and beans. Next, simmer for about 10 minutes while stirring several times. Now remove about 2/3 cup of hot liquid and whisk it together in a separate bowl with the tomato pasta. Add it back to the pot and simmer for about 5 more minutes. Finally, add the pasta and simmer until tender.
Helpful tips for making Pasta e Fagioli
- Use either mild or hot Italian sausage. The choice is completely up to you and your taste buds.
- For aesthetic purposes peel your carrots as they are such a beautiful bright orange color when peeled.
- Drain and rinse your beans to remove any excess salt and starch. This helps improve flavor.
- Do not overcook the pasta. Cook it al dente which means slightly firm. The pasta will continue to cook some even after the heat has been turned off.
- If you know you will be saving some soup for another day remove that amount before you add the pasta. When you reheat the soup you can simmer it again and add a little bit of pasta.
- Serve with 1-2 tablespoons freshly grated Parmesan Cheese on top.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.
What to serve with Pasta e Fagioli
- warm bread sticks
- hot fresh rolls
- beer bread
- fresh fruit cup
- a simple spinach salad
- French baguette
- garden wedge salad
- fried mozzarella
More soup recipes to try!
Pasta e Fagioli Recipe
This Olive Garden copycat classic is bursting with flavor and hearty goodness from Italian sausage, beans, pasta, Italian herbs and spices. Make this delicious and easy homemade version to enjoy on a cold winter night.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 8 servings
- Category: soup
- Method: stovetop
- Cuisine: Italian
Ingredients
- 1 tablespoon olive oil
- 1 lb Italian Sausage
- 1 small onion chopped
- 2 carrots chopped
- 2 stalks celery chopped
- 2 cloves garlic minced
- ½ teaspoon dried oregano
- ½ teaspoon dried marjoram
- ½ teaspoon dried basil
- ½ teaspoon dried thyme leaves
- ½ teaspoon onion powder
- 4 cups low sodium chicken broth
- 1 (8 ounce) can tomato sauce
- 1 (14.5 ounce) can fire roasted diced tomatoes
- 1 (15.5 ounce) can red kidney beans
- 1 (15.5 ounce) can great northern beans
- 3 tablespoons tomato paste
- 1 cup Ditalini pasta
- kosher salt and fresh ground black pepper
- Freshly grated Parmesan Cheese (optional)
Instructions
- First, heat a little olive oil in a dutch oven or heavy stockpot over medium heat. Add the sausage and cook until it is about halfway browned. Add the onions, carrots, and celery. Continue cooking until the sausage is completely browned and the onions are soft.
- Reduce the heat to low. Add the garlic, oregano, marjoram, basil, thyme leaves, and onion powder. Cook for 1 minute; stirring constantly.
- Add chicken broth, tomato sauce, fire-roasted tomatoes, kidney beans, and great northern beans. Bring the mixture to a boil. Reduce to a simmer and simmer for 10 minutes stirring several times.
- Remove 2/3 cup of hot broth and whisk with tomato paste. Add it back to the soup and simmer for 5 minutes; stirring several times.
- Add pasta and cook al dente; for approximately 10 minutes. Season with kosher salt and fresh ground black pepper to taste. If desired serve with 1-2 tablespoons freshly grated Parmesan Cheese per bowl.
Notes
- Use either mild or hot Italian sausage. The choice is completely up to you and your taste buds.
- For aesthetic purposes peel your carrots as they are such a beautiful bright orange color when peeled.
- Drain and rinse your beans to remove any excess salt and starch. This helps improve flavor.
- Do not overcook the pasta. Cook it al dente which means slightly firm. The pasta will continue to cook some even after the heat has been turned off.
- If you know you will be saving some soup for another day remove that amount before you add the pasta. When you reheat the soup you can simmer it again and add a little bit of pasta.
- Serve with 1-2 tablespoons freshly grated Parmesan Cheese on top.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.
Keywords: Italian soup, Olive garden pasta e fagioli, pasta e fagioli, soup with pasta and beans, soup with sausage and beans
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