Pasta Fagioli soup recipe
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Pasta Fagioli

Servings: 6 -8
Author: Marlynn Schotland, Urban Bliss Life


  • 3-4 Italian sausages casings removed
  • 1 Tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 small to medium-sized garlic cloves minced
  • 2 cans 14.5 oz diced tomatoes, undrained
  • 2 cans 14 oz chicken broth
  • 1/2 teaspoon of salt
  • 1 can of cannellini beans drained
  • 1.5 cups ditalini shells, or other small pasta
  • 1/4 cup chopped spinach
  • 1 tablespoon chopped basil
  • grated parmesan cheese for topping


  • In a large stockpot or 5-quart Dutch oven over medium-high heat, brown the Italian sausage meat, breaking it up with a spoon into smaller bits as you continually stir.
  • Using a slotted spoon, remove the sausage meat and place aside in a bowl.
  • Reduce heat to medium. Add olive oil to the remaining sausage drippings and cook onions until tender and golden, about 10 minutes.
  • Add garlic and cook about 1 minute.
  • Add tomatoes and stir for 1 minute.
  • Increase heat to high, then add chicken broth, salt, beans, and 2 cups water, then stir occasionally and heat until the water comes to a slight boil.
  • Reduce heat to low, then cover and simmer 30 minutes.
  • Meanwhile, in a separate medium pot, cook pasta according to directions. Drain pasta; set aside.
  • Add sausage meat back into the stockpot/Dutch oven containing the soup mixture, and heat for 2-3 minutes, stirring occasionally.
  • Right before you are ready to serve, stir in spinach, basil, and cooked pasta, then top with as much or as little grated parmesan cheese as you like.