Pasta E Fagioli (Italian soup) with Italian Sausage

"A delicious version of this popular Italian soup. Adding the sausage (regular or turkey) makes it a satisfying meal if served with a nice warm baguette."
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by kimcreasy photo by kimcreasy
photo by Dessert Rose photo by Dessert Rose
photo by karamoore84 photo by karamoore84
photo by karamoore84 photo by karamoore84
Ready In:
1hr
Ingredients:
15
Serves:
4-6
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ingredients

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directions

  • Heat olive oil in a large heavy pot over medium high heat.
  • Cook onion in oil 2 minutes.
  • Stir in garlic, celery and carrots and cook for 3 minutes.
  • Add and brown crumbled sausage.
  • Add basil, oregano and red pepper.
  • Toss to coat.
  • Stir in tomatoes and stock.
  • Bring to a boil.
  • Reduce heat and simmer 30 minutes.
  • If necessary, add an additional cup of stock or water and stir in beans and tiny pasta.
  • Simmer for 6- 8 minutes or until pasta is tender.
  • Stir in parsley and serve hot with grated Parmesan cheese.

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Reviews

  1. This soup was a huge hit in our house! It is a very hearty soup bursting with flavor. The soup is also very appealing to the eye with the red, orange, white and green colors from the vegetables and beans. This soup is hearty enough to be a stew/chili as it is not loaded with broth. I doubled the recipe using hot Italian sausage and ground beef (I only had hot Italian sausage which was too much heat for the entire family). I used a couple of extra carrots and stalks of celery to beef up the vegetables. I was unable to locate cannellini beans at my grocery store so I substituted navy beans which are also white. I can't say enough about how great this soup tasted. Thank-you so much for sharing your recipe!
     
  2. I just turned the burner off! This is soup is complete! This will sound silly; for years I've thought about making this type of soup but I thought it was way over my head. I have to tell you in all honesty it was the easiest thing in the world to make! Oh yes, I did have a little sample: OMG! This is the type of thing I can throw together in 15 minutes and tell everyone I spent all day! LOL
     
  3. So simple and delicious! The seasonings are perfect (although I did use only a small amount of the red pepper flakes). I used ditalini pasta, but would probably reduce the amount to 3/4 cup next time since it ended up soaking up a lot of the broth. But it was OK, I just added some more broth! This soup was tasty, warm, and comforting on a cold, rainy day. Highly recommend!
     
  4. Five stars I cannot express how good this is.. and it wasn't a huge pot of soup like I usually end up with.. Pasta E Fagioli.. food.com!! Topped w/ freshly grated Parmesan!!!!!! I used all fresh herbs and a larger pasta (all those goodies get inside the pasta) and served w/ warm baguette.,AMAZING!!
     
    • Review photo by kimcreasy
  5. My husband said this is very hearty and very good, so I will add it to my collection. I confess I ate three(!) bowls myself (without bread). I have said before that it seems any soup made with Italian sausage is good. Thank you, PanNan.
     
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Tweaks

  1. Made mini meatballs out of the sausage (hot Italian) browned them first before everything else. Took them out but left the grease behind to saute the veg in. Used 5 cloves of thin sliced garlic. Let the veg cook longer before re-adding the sausage. Added more of the tomatoes (14.5 oz can). Used ham broth (5 cups better than bullion) instead of chicken or veg broth. Probably added more than 2 tsp of red pepper flakes. And more like 4 tbsp finely chopped fresh italian parsley.
     
  2. Though I sliced up Italian sausage and used beef broth instead of chicken, I made the recipe as written. Lovely. I'm going to try it again just "as written", because I'm quite sure it will be wonderful as well. It has a surprisingly "slow-cooked" taste and texture for the short prep/cook time. This soup's a keeper, PanNan, thanks!
     
  3. Delicious! I'm no fan of soup really and this made me want to eat soup all the time! I did make some changes however, using what I had on hand. I used elbow macaroni instead of shell pasta, kidney beans instead of cannellini, no celery (don't like it), beef stock instead of chicken and dumbed down the red pepper flakes to avoid too much kick. I was wondering what to do with extra italian sausage links leftover from our spaguetti meal and this is a perfect way to use it!
     
  4. I am a soup lover & make soup 1-2x/ week. I've gotta say that this soup is OUT OF THIS WORLD yummy! Worthy of more than 5 stars. I used hot Italian sausage so I omitted the additional red pepper. Also used chicken stock and white beans instead of cannelli beans. I boil the pasta separately and we add to our individual bowls. Simply amazing! Very easy to make ahead and let coast until dinner time. Thanks for a fabulous soup PanNan!
     
  5. This is my new favorite soup ever! I made this with fresh made hot italian sausage from the italian butcher shop. I made a couple or small changes, leaving out the carrots, and cutting back on the hot pepper flakes to a couple of pinches,as the sausages were already quite spicey. I also used orzo pasta instead of the shell pasta. I don't like big fat pasta in my soups. I cooked the pasta seperate and added it as needed to the soup. This is a great recipe and would be fabulous exactly as written. Thank you PanNan for a real keeper.
     

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