Pasta E Fagioli Italian Soup with Italian Sausage
Warm, hearty, and brimming with classic Italian flavors, this Pasta E Fagioli Italian Soup with Italian Sausage is the ultimate comfort food. Featuring tender ditalini pasta, creamy cannellini beans, and savory chunks of browned Italian sausage, this one-pot wonder is perfect for cozy weeknight dinners. A medley of fresh vegetables—onions, carrots, and celery—simmered in a flavorful broth spiked with dried herbs creates a rich and aromatic base. This easy-to-make soup is simmered to perfection, allowing the flavors to meld beautifully. Ready in under an hour and topped with Parmesan cheese and fresh parsley, it’s a satisfying dish that tastes like it’s straight out of an Italian trattoria. Whether you’re looking for a family-friendly meal or a way to warm up on a chilly day, this flavorful, protein-packed recipe is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 6 cups low-sodium chicken broth
- 15 ounces canned cannellini beans, drained and rinsed
- 1 cup uncooked ditalini pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 0.5 cup grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through (about 5-7 minutes). Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook until softened, stirring occasionally, about 5 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the canned diced tomatoes (with their juices) and stir to combine.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to a simmer and stir in the cannellini beans, oregano, basil, salt, and black pepper.
Let the soup simmer for 20 minutes to allow the flavors to meld.
While the soup is simmering, cook the ditalini pasta in a separate pot according to the package instructions until al dente. Drain and set aside.
Once the soup has simmered, add the cooked sausage and pasta to the pot. Stir to combine and heat through for 3-5 minutes.
Taste and adjust the seasoning, adding more salt or black pepper if needed.
Serve hot, garnished with fresh parsley and Parmesan cheese if desired.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 6.9 g | 24% | |
| Total Sugars | 5.1 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 230 mg | 18% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 811 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
