Simple Pasta e Fagioli Recipe

Hearty and full of flavor, this Simple Pasta e Fagioli Recipe comes together quickly with kitchen staples and tastes even better than the Olive Garden version! Serve with a simple side salad for a delicious dinner the whole family will love.

Course Dinner, Italian, Main, Main Course, Meal Prep, Soup

Cuisine Comfort Food, Italian

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 506kcal

Author Karly Gomez

Ingredients

2 tablespoons olive oil
2 cups sweet yellow onion diced
1 cup carrots diced
1 cup celery diced
5 garlic cloves minced
1 ½ lbs italian sausage
2 tablespoons italian seasoning
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon red pepper flakes
1 28 oz can crushed tomatoes
1 15 oz can tomato sauce
5 cups chicken broth
2 15 oz cans cannellini beans drained and rinsed
1 15 oz can dark red kidney beans drained and rinsed
1 lb ditalini pasta

Instructions

Add olive oil to a large Dutch oven over medium-high heat, then add the onion, carrots and celery and cook until softened, about 7-10 minutes. Add the garlic and cook until fragrant, about 1-2 minutes more. Add the Italian sausage and cook until no longer pink, breaking meat up into small pieces as it cooks, about 5 minutes.
Add the remaining ingredients except for the ditalini pasta and let simmer, covered, for a minimum of 20 minutes.
While soup simmers, cook ditalini pasta in a separate pot, following the instructions on the box. Drain well and set aside. When ready to serve, scoop ½ cup of cooked pasta into a bowl, then top with the soup. Garnish with parmesan and enjoy!

Notes

Start with the mirepoix of onions, carrots, and celery. If celery isn't your thing, you can get creative and substitute it with fennel or leek, or omit it entirely. You can also mince it to cleverly hide it's texture while allowing the flavor to still infuse the soup.
If you don't have crushed tomatoes on-hand, you can swap it with diced tomatoes. Use the fire-roasted variety for a flavor boost!
Lower the sodium content by using broths and canned beans that are reduced-sodium or sodium-free. I like going this route to control the level of salt and flavor.
Swap the cannellini beans with great northern or navy beans, and dark red kidney beans can be swapped with light red kidney beans or pinto beans. It moves you a little further from the Italian flavor spectrum, but they work well in a pinch.
Making the noodles separate from the soup allows you to meal-prep the soup days, or even months, in advance, as noodles get mushy when frozen. If you can't find ditalini pasta, you can use rings, or elbows, or whatever else you have on-hand.

Nutrition