Pasta e Fagioli

Pasta e FagioliMy husband was out for the evening so my friend and her son came over for dinner. Since it was a cold and rainy day, I was in the mood for a hearty Italian soup. I found a Cooking Lightrecipe for Pasta e Fagioli that I adapted. It was rich in flavor and thick with beans, meat and pasta. At the last minute I threw in some fresh spinach which topped it off nicely. This soup was served with a fresh salad made by my friend and some crusty bread lathered with butter. All of us loved this soup, especially the kids. It was a wonderful meal shared with great friends.

  • 2 tsp olive oil
  • 2-3 turkey Italian sausage, casing removed
  • 1/2 sweet yellow onion, diced
  • 4 cloves of garlic, minced
  • 1 28 oz can of whole tomatoes, blended
  • 4 cups of chicken broth
  • 2 15 oz cans of white beans, drained
  • 1 tsp of dried basil
  • 1/2 tsp of dried oregano
  • Pinch of crushed red pepper
  • Sea salt and fresh cracked pepper
  • 1 cup of tubed shaped pasta
  • 1-2 cups of fresh baby spinach
  • 2 tbsp fresh parsley, chopped
  • Freshly grated Parmesan cheese for garnish

Pasta e FagioliHeat the olive oil in a large Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes or until softened. Add the turkey sausage, removed from casing, and cook until done and well crumbled. Add the garlic and stir constantly for 60 seconds then add the chicken broth. Pour the tomatoes and their juices into a large bowl, blend the tomatoes thoroughly with an immersion blender (or just use a blender) then pour into the Dutch oven. Add the drained beans and seasonings to the soup and simmer partly covered for 1-2 hours.

When you are ready to eat, turn the soup up to a slow boil then add the pasta and cook per instructions. Taste the soup and re-season if needed. Once the pasta is cooked, add the fresh spinach and parsley. Serve with a bit of freshly grated Parmesan cheese on top. Enjoy.

Note: Be careful not to add too much pasta because it will thicken up the soup too much.

Pasta e Fagioli
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8 Responses to “Pasta e Fagioli”

  1. 1

    Jessica — November 18, 2012 @ 3:44 pm

    hey i was wondering how many servings this is. 🙂 thanks!

  2. 2

    Pam — November 19, 2012 @ 7:41 am


    There were about 6 servings.

  3. 3

    Vegetarian Pasta e Fagioli | Taste one…Leave one! — December 11, 2012 @ 3:33 pm

    […] Pressured to make a meal for a faculty event a few months ago, I stumbled upon this recipe for pasta e fagioli (or “pasta fazool” for you Dean Martin fans.) Literally this means pasta and beans. I changed […]

  4. 4

    Brenda — December 22, 2012 @ 8:34 am

    This soup is fabulous . It’s become a family favourite and I make it often !

  5. 5

    Eleanor — February 5, 2013 @ 4:16 pm

    Thought this was a great soup, but it had too much pasta (used ditalini). Next time I will use only 1/2 cup of pasta.

  6. 6

    Marilyn Fernandez — June 11, 2013 @ 6:57 pm

    I just made this meal for my family and they LOVED IT!! Im a SAHM with two small children and your recipes have helped me tremendously. Thank you 🙂

  7. 7

    Drops of Awesome — October 24, 2014 @ 3:59 am

    […] was a fun fall recipe to make with the man cub, adapted from For the Love of Cooking. Warm, delicious, fairly nutritious and easy to heat up in a thermos for lunch the next day. I also […]

  8. 8

    Isabel Rahman — February 7, 2016 @ 5:08 pm

    I love this soup, full of favor.,

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