Pasta Fagioli is a hearty soup is filled with spicy Italian sausage, veggies, pasta, and beans and topped with fresh shredded Parmesan cheese. It is serious comfort food that the whole family will love! And it tastes just like the Olive Garden version!
This is one of my favorite soups in the world. Pasta Fagioli means “pasta and beans” but it’s so much more than that. It’s a spicy tomato-based soup made with Italian sausage, vegetables, beans, and pasta. And then it’s topped with Parmean cheese.
It is my go to on cold nights or just days when I need a bowl of warm comfort food. I’ve even been known to leave out the Italian sausage when I want something a little lighter but still cozy.
This is one of the soup options at Olive Garden and I have to tell you, I like my version better.
Ingredients
Scroll down for exact amounts.
- Olive oil
- Onion
- Carrot
- Celery
- Garlic
- Hot Italian sausage – use mild if you don’t want too much heat in your soup.
- Italian seasoning
- Red pepper flakes – adjust to your taste.
- Crushed tomatoes
- Chicken stock – use homemade or store-bought. I buy a low-sodium chicken stock so that I can control how salty my soup is.
- Cannellini beans – these beans are so hearty, they are perfect in a soup like this.
- ditalini pasta – if you can’t find ditalini pasta, use another small pasta shape.
- Parmesan cheese – this is for sprinkling on top before serving.
Instructions
- Heat olive oil in a large heavy pot over medium high heat.
- Add the diced onion and cook until it just begins to soften, about 2 minutes. Add celery and carrots; cook, stirring frequently, for another 3 minutes. Add garlic and cook just until fragrant, about 30 seconds.
- Add the sausage to the pot, crumbling as it cooks. Cook until the sausage is no longer pink.
- Stir in Italian seasoning and red pepper. Stir in tomatoes and stock.
- Bring the mixture to a boil. Reduce heat and simmer 30 minutes.
- Stir in the beans and ditalini. (Add an extra cup of stock or water at this point if it’s boiled down too much.)
- Simmer for 6- 8 minutes or until pasta is tender.
- Serve piping hot with Parmesan cheese.
Pasta Fagioli will stay good for 3 – 5 days in the refrigerator. Make sure to store it in an airtight container – these airtight containers are my absolute favorite for leftovers.
The pasta will continue to absorb the liquid as it sits so you may need to add more chicken broth to the soup when you reheat it. You can reheat in the microwave or on the stovetop.
Yes! It freezes very well! I recommend freezing it in airtight freezer-safe soup containers.
My favorite way to reheat it from frozen is to add it (frozen) to the slow cooker with a couple extra splashes of broth and let it warm for a couple hours. You can also let it thaw in the fridge and reheat on the stove or microwave if you prefer.
I like to serve Pasta Fagioli with a green salad and some kind of bread to dip into the broth. It is also perfectly fine on it’s own, especially on a cold day.
More Soup Recipes
- Creamy Tomato Tortellini Soup
- Chicken and Wild Rice Soup
- Broccoli Cheddar Soup
- Autumn Squash Soup
- Dill Pickle Soup
- Mom’s Homemade Chicken Noodle Soup
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Pasta Fagioli
Pasta Fagioli is a hearty soup is filled with spicy Italian sausage, veggies, pasta, and beans and topped with fresh shredded Parmesan cheese. It is serious comfort food that the whole family will love! And it tastes just like the Olive Garden version!
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 carrot, peeled & chopped
- 1 stalk celery, chopped
- 2 cloves garlic, finely chopped
- 1 lb hot Italian sausage, casings removed if necessary
- 1 tablespoon Italian seasoning
- 1 -2 teaspoon red pepper flakes, to taste
- 1 15- ounce can crushed tomatoes
- 3 - 4 cups chicken stock, or vegetable stock
- 1 can cannellini beans
- 1 cup ditalini, or other small pasta
- Parmesan cheese, for serving
Instructions
- Heat olive oil in a large heavy pot over medium high heat. Add the diced onion and cook until it just begins to soften, about 2 minutes. Add celery and carrots; cook, stirring frequently, for another 3 minutes. Add garlic and cook just until fragrant, about 30 seconds.
- Add the sausage to the pot, crumbling as it cooks. Cook until the sausage is no longer pink. Stir in Italian seasoning and red pepper. Stir in tomatoes and stock.
- Bring the mixture to a boil. Reduce heat and simmer 30 minutes.
- Stir in the beans and ditalini. (Add an extra cup of stock or water at this point if it's boiled down too much.) Simmer for 6- 8 minutes or until pasta is tender.
- Serve piping hot with Parmesan cheese.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 478Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 44mgSodium: 1319mgCarbohydrates: 42gFiber: 5gSugar: 10gProtein: 27g
Jamie says
Do you have a low carb version?
Kristine says
Do you drain the beans?
Carol Fitch says
Oh my goodness. This is such a wonderful tasty recipe. Picky husband, but made it anyway. Well it was a hit.
I cut back on the red pepper flakes. Not spicy eaters. Just added 1/2 tspn … yummy.
Julie says
I make this all the time! My entire family loves it. I use mild Italian sausage and just a sprinkling of red pepper (cuz we’re spice wimps), and a 32 oz can of crushed tomatoes (can’t find a 15 oz can and I hate to waste the rest) It’s easy and always perfect. A loaf of crusty Italian and dinner is done. Thank you!
Jules says
Wow! Delicious! So the only thing I did differently was add more noodles and more vegetables. I did bow tie noodles because it is what I had on hand and turned out wonderful! It is def a keeper recipe. Taste just like Olive Garden. Its 85 degrees here in Virginia but I still made it for me and hubby and there are no leftovers! Also, the Parmesan cheese really makes the soup! Try it, you won’t regret it (:
Barb says
Good soup.I made it with tortellini but I like these noodles better .sometimes I add fresh spinach.
Carol Scarcello says
I remember commenting on a pin for pasta fagioli, but I don’t remember whose it was. I grew up on pasta fagioli, but as a pasta dish, not a soup. Loved it growing up and still love it today!
Michele H. says
I’ve made this soup before and it is wonderful! I cook the pasta ditalini or mini shells in a separate pot first-very al dente- then add them at the last minute to the soup. I like my pasta to stay firm. And of course with Parmesan-Reggiano grated on top and nice warm rolls to sop up the soup!
Kate says
I’ve had this recipe on file for almost a year now and just made it tonight. All I have to say is that I wish I didn’t wait so long! It was a HUGE hit and will definitely be making again soon. Thanks for sharing!
amanda says
Great to hear! Thanks for coming back to tell me! :)
Dawn Justice says
This looks really tasty I am definitely going to make this soon. I like warm soups this time of year, it warms you up from the inside. :)
Aprile says
this sounds delicious but you need a new man
Amy says
Just made this tonight! Very good! I added a can of tomato sauce too.
Emili Hostetler says
How many servings does this make?
amanda says
I would say 6-8 servings. Thanks for reading and commenting! :)
Barbara @ Barbara Bakes says
I blog my version of your recipe today. So good. Thanks for sharing!
sandra says
Hi! this soup looks amazing. I’m having a few friends over tonight for dinner and was thinking of making this soup. How many does this recipe serve? I’m just wondering if I should double the recipe.
thanks:)
Sandra
amanda says
Sorry I missed your comment yesterday! If you made the soup last night, I’m sure you know it makes a ton! :P But yeah, I always have a ton of leftovers – I would say it serves 6 – 8. :)
Tessie says
It seems this ones recipe is missing :(
amanda says
Sorry, the recipe plugin I was using crashed my site. Recipe is up now though! :)
Tessie says
Thank you! Its so tasty!