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    Urban Bliss Life » All Recipes » Soup Recipes » Easy Pasta Fagioli Soup Recipe

    Published: August 31, 2012 / Updated: May 28, 2022 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Easy Pasta Fagioli Soup Recipe

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    Jump to Recipe Print Recipe

    I felt it the other night: an ever-so-slight chill in the air. Soft winds, hinting of  summer's end and fall's approach.

    School starts in Oregon next week. The start of school signals the unofficial start of fall for me. Fall equals school lunches, sweaters and tall boots, and soup weather!

    Pasta Fagioli soup recipe

    Here's an easy pasta fagioli recipe that I made up from combinations of different soups I've made over the years. Can you feel the warmth rising from these photos? The rich deliciousness of hearty sausage, beans, and pasta combo swimming tightly in a sea of tasty tomatos and broth?

    This is a dish that looks like fall, smells like fall, and tastes like fall. Pure cozy, comfy fall goodness.

    Pasta Fagioli soup recipe

    Cook's Notes:

    * This can easily be made into a vegetarian soup by omitting the sausage. If you like your soup heartier and decide to omit sausage, I would then also cut down on the amount of broth and water.

    * Feel free to use any shaped small pasta that you prefer. Ditalini is a fantastic choice, but as you can see from the photos, I used small shells during this cooking session.

    * You may also prefer slightly less pasta and less beans; I love a hearty pasta fagioli versus a more liquid pasta fagioli, but I know others whose tastes run the opposite direction.

    More comfort food recipes

    • Sausage Tortellini Soup Recipe
    • Immunity Boosting Chicken Soup
    • One Pot Lasagna Soup (Dairy-Free)
    • Almondigas (Filipino Meatball and Noodle Soup)

    Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

    pasta fagioli soup in a white bowl.

    Pasta Fagioli

    5 from 1 vote
    Prep Time: 10 mins
    Cook Time: 1 hr 10 mins
    Total Time: 1 hr 20 mins
    Recipe by Marlynn Schotland
    This hearty, comforting dish is ideal for lunch or dinner!
    Servings: 6 servings
    Calories: 387kcal
    PRINT PIN RATE

    Ingredients

    • 3-4 Italian sausages casings removed
    • 1 Tablespoon olive oil
    • 1 medium yellow onion diced
    • 3 small to medium-sized garlic cloves minced
    • 2 cans 14.5 oz diced tomatoes, undrained
    • 2 cans 14 oz chicken broth
    • ½ teaspoon of salt
    • 1 can of cannellini beans drained
    • 1½ cups ditalini shells, or other small pasta
    • ¼ cup chopped spinach
    • 1 tablespoon chopped basil
    • grated parmesan cheese for topping

    Instructions

    • In a large stockpot or 5-quart Dutch oven over medium-high heat, brown the Italian sausage meat, breaking it up with a spoon into smaller bits as you continually stir.
    • Using a slotted spoon, remove the sausage meat and place aside in a bowl.
    • Reduce heat to medium. Add olive oil to the remaining sausage drippings and cook onions until tender and golden, about 10 minutes.
    • Add garlic and cook about 1 minute.
    • Add tomatoes and stir for 1 minute.
    • Increase heat to high, then add chicken broth, salt, beans, and 2 cups water, then stir occasionally and heat until the water comes to a slight boil.
    • Reduce heat to low, then cover and simmer 30 minutes.
    • Meanwhile, in a separate medium pot, cook pasta according to directions. Drain pasta; set aside.
    • Add sausage meat back into the stockpot/Dutch oven containing the soup mixture, and heat for 2-3 minutes, stirring occasionally.
    • Right before you are ready to serve, stir in spinach, basil, and cooked pasta, then top with as much or as little grated parmesan cheese as you like.
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 387kcal | Carbohydrates: 34g | Protein: 14g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 43mg | Sodium: 608mg | Potassium: 280mg | Fiber: 2g | Sugar: 2g | Vitamin A: 136IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

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