Authentic Italian Pasta e Fagioli Soup Recipe

This easy Pasta Fagioli soup blends tender pasta, two types of beans, savory sausage, and vegetables in a rich tomato broth. It’s a hearty, comforting meal that’s simple to make at home and perfect for weeknights or a cozy weekend dinner.

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Pasta Fagioli Recipe – An Easy Olive Garden-Style Version

Pasta e fagioli, often served at Italian restaurants like Olive Garden, is a satisfying combination of pasta and beans in a tomato-forward broth. This version uses turkey Italian sausage for leaner protein, two kinds of canned beans for texture, and classic Italian herbs for flavor.

What is Pasta e Fagioli?

Pasta e fagioli literally means “pasta and beans.” The dish typically features a tomato-based broth with small pasta, beans, vegetables, and aromatic herbs. It’s filling, nutritious, and adaptable to what you have on hand.

Ingredients for Easy Pasta Fagioli

• 1 pound turkey Italian sausage
• 3 stalks celery, diced
• 3 carrots, peeled and diced
• 4 cloves garlic, minced
• 2 tablespoons dried chopped onion (or ½–1 small fresh onion, finely chopped)
• 15 oz canned crushed tomatoes
• 29 oz canned tomato sauce
• 5 cups chicken stock (low sodium preferred; see notes for alternatives)
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• ½ tablespoon dried thyme
• 1½ cups ditalini pasta (or any small shaped pasta)
• 15 oz canned kidney beans, drained and rinsed
• 15 oz canned great northern beans, drained and rinsed

How to Make Pasta Fagioli

Full measurements and step-by-step instructions are included in the recipe card below.

1. Add the turkey Italian sausage, diced celery, and diced carrots to a heavy-bottomed pot. Brown the sausage and soften the vegetables.
2. Stir in the minced garlic and dried chopped onion. Sauté briefly until fragrant, about 1 minute.
3. Add the crushed tomatoes and tomato sauce; stir to combine with the sausage and vegetables.
4. Mix in the drained kidney and great northern beans and simmer on low for about 10 minutes to meld flavors.
5. Add the dried basil, oregano, and thyme, then pour in the chicken stock. Increase heat and bring the soup to a boil.
6. Once boiling, add the ditalini pasta and cook until al dente according to package directions.
7. Serve the soup hot, topped with freshly grated Parmesan cheese if desired.

Tips, Variations, and FAQ

If you’re planning to make a large batch or prepare this ahead, cook the pasta separately and add it to individual bowls when serving. This keeps the pasta from absorbing all the broth during storage.

How to Serve

Serve bowls of pasta fagioli hot and finish with shredded Parmesan and a grind of black pepper. Breadsticks, garlic bread, or a slice of crusty Italian bread make ideal dippers. A simple green salad is a nice, light counterpart.

Variations and Substitutions

• Sausage: Pork Italian sausage can be used instead of turkey; drain excess fat after browning if needed.
• Onions: Dried chopped onion shortens prep time, but fresh onion works well—use it sparingly to avoid overpowering the soup.
• Stock: Chicken or vegetable stock are both good options. Beef stock will give a richer flavor; avoid seafood stock for this recipe.
• Pasta: Any small shaped pasta—ditalini, mini shells, or small elbows—works in place of ditalini.
• Dried beans: If you prefer dried beans, cook them fully before adding to the soup; do not add uncooked dried beans directly.

Storage and Reheating

Store cooled soup in an airtight container in the refrigerator for up to 3 days. Because pasta absorbs broth over time, add extra stock or water when reheating to restore consistency. To prevent pasta from soaking up all the liquid, either keep the pasta separate and add it when serving or strain and store the broth separately and combine when reheating.

Nutrition

This recipe yields about 8 servings. Per serving, the recipe provides approximately 415 calories and 27 grams of protein. Nutrition values such as carbohydrates, fat, fiber, sodium, and vitamins will vary depending on the exact brands and ingredient choices used. Use the nutrition details below as an estimate:

• Calories: 415 kcal
• Carbohydrates: 64 g
• Protein: 27 g
• Fat: 7 g
• Fiber: 13 g
• Sodium: 1197 mg

A standard serving is roughly 1½ cups of soup.

Other Soup Recipes You Might Like

• Creamy Roasted Tomato Basil Soup
• Creamy Chicken and Rice Soup
• One Pot Lasagna Soup
• Tortellini Tomato Florentine

Nutritional information is provided as a courtesy and should be used as an estimate. Actual values depend on brands and specific ingredients used.