Pasta Fagioli Soup with Smoked Sausage
Cozy up with a hearty bowl of Pasta Fagioli Soup with Smoked Sausage, a comforting Italian-inspired dish that combines the smoky richness of sausage with tender beans, perfectly cooked pasta, and a medley of aromatic vegetables. This one-pot meal is bursting with flavor, featuring a savory base of crushed tomatoes, chicken broth, and fragrant Italian seasoning. With a balance of creamy cannellini beans, hearty kidney beans, and smoky paprika, this soup is as satisfying as it is easy to make. Ready in just 45 minutes, it’s the perfect weeknight dinner for busy families or a crowd-pleasing dish for a cozy gathering. Top it with a generous sprinkle of Parmesan and fresh parsley for a finish that’s both rustic and elegant. Ideal for anyone searching for a comforting and flavorful pasta and bean soup!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage, sliced
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 14 ounces crushed tomatoes
- 5 cups chicken broth
- 15 ounces cannellini beans, rinsed and drained
- 15 ounces red kidney beans, rinsed and drained
- 2 teaspoons dried Italian seasoning
- 1 teaspoon paprika
- 1 cup small pasta (such as ditalini or elbows)
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- optional grated Parmesan cheese, for serving
Instructions
Heat a large Dutch oven or soup pot over medium heat. Add olive oil.
Once the oil is hot, add the sliced smoked sausage. Cook for 3-4 minutes until lightly browned. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes or until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the crushed tomatoes and chicken broth. Stir to combine.
Add the cannellini beans, kidney beans, Italian seasoning, paprika, salt, and black pepper. Return the cooked sausage to the pot.
Bring the mixture to a boil, then reduce heat to a simmer. Let it simmer gently for 15 minutes, stirring occasionally.
Stir in the pasta and cook for another 8-10 minutes, or until the pasta is tender.
Taste the soup and adjust seasoning with additional salt or pepper if needed.
Turn off the heat and stir in the fresh parsley.
Ladle the soup into bowls and top with grated Parmesan cheese, if desired. Serve warm.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 1397 mg | 61% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 7.1 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1175 mg | 25% | |
*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.
