Pasta Fagioli Soup

Prep Time
Cook Time
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"A classic Italian soup that gets better if served the day after it's made"

Original is 6 servings


  • Serving Size: 1 (645.4 g)
  • Calories 733.5
  • Total Fat - 31.9 g
  • Saturated Fat - 9.7 g
  • Cholesterol - 57.5 mg
  • Sodium - 1707.6 mg
  • Total Carbohydrate - 76.2 g
  • Dietary Fiber - 24.5 g
  • Sugars - 11.6 g
  • Protein - 38.8 g
  • Calcium - 200.3 mg
  • Iron - 9.3 mg
  • Vitamin C - 26.9 mg
  • Thiamin - 0.9 mg

Step by Step Method

Step 1

Heat 1 tablespoon of olive oil in a large saucepan over medium high heat, crumble in sausage meat and cook, stirring occasionally until cooked through. Put beef into a bowl, set aside. Heat the remaining 1 tablespoon of olive oil in same large saucepan, saute carrots, celery and onion over medium high heat until tender for about 4 minutes, add garlic and saute 1 minute longer.

Step 2

Reduce heat to a low, add tomato sauce, beef broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked sausage, then season with salt and pepper to taste. Cover with lid and allow to simmer 30 minutes, stirring occasionally until veggies are soft.

Step 3

Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente. Add cooked and drained pasta to soup along with kidney beans, great northern beans and an additional 1 cup broth if desired to thin soup, and allow to cook 5 minutes longer. Serve warm with grated Romano cheese if desired.

Notes: Pasta Fagioli is usually made with cannellini beans and some type of small pasta in a tomato based broth seasoned with Italian spices. The longer the soup rests the more liquid the pasta will absorb so you can thin it with additional beef broth if desired or keep the cooked pasta separate and add to the bowl just before serving

Tips & Variations

No special items needed.

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