This Pasta Fagioli Soup is hearty, healthy, and delicious. This soup is even better than the Pasta Fagioli you get at Olive Garden!Jump to Recipe
Talk about “comfort food”! This is comfort food on steroids.
On a cool Fall or Winter day, this soup will warm you from the inside with its delicious broth, vegetables, Italian sausage, and pasta.
Instead of having to go out to dinner (say to Olive Garden) you can easily make this favorite at home.
Take one pound of Italian sausage and remove the casing. Add olive oil to a soup pot then add the sausage to the pot to brown. You can use sweet sausage, mild sausage, or hot sausage. The choice is up to you. If you don’t like sausage you can always use ground beef.
After the sausage is browned and cooked through add the onion, celery, and carrots to the pot with the sausage. Sauteing your vegetables in with the sausage will give your veggies more flavor. Add your garlic in the last minute of cooking so as not to burn it.
Mix in the tomatoes, tomato sauce, sugar, broth and spices.
I put both chicken broth and beef broth in this soup. It gives it a flavor that is deeper than just using the chicken broth. If you choose, you can just use the chicken broth but I’m hoping you will try it with both and experience the tasty difference.
Bring this all to a boil. Cover the pot and reduce to a simmer. Let this go for about 30 minutes until the vegetables are tender.
If you are going to be serving this right away, add the pasta to the pot with the soup. If you are not going to serve this right away, cook the pasta in a separate pot according to the directions on the box.
The pasta will tend to get overcooked and mushy if it is left in the pot with the soup.
When the soup is done, add some fresh Italian flat leaf parsley. Stir it in right before serving.
Top the soup with freshly grated Parmesan or Ramono cheese. This adds so much flavor.
This can be stored in the refrigerator for approximately 3 days or in the freezer for up to 3 months.
This soup is great with this Super Easy Overnight Bread
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Pasta Fagioli Soup
- 1 Tbsp olive oil
- 1 lb mild Italian Sausage
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots about 2 medium
- 1 cup diced celery about 3 stalks
- 3 cloves garlic minced (1 Tbsp)
- 2 15 0z cans tomato sauce
- 2 14.5 oz cans low-sodium chicken broth
- 1 cup beef broth
- 1 15 oz can diced tomatoes
- 2 tsp granulated sugar
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp dried thyme
- Salt and freshly ground black pepper
- 1 cup dry ditalini pasta
- 1 15 oz can dark red kidney beans, drained and rinsed
- 1 15 oz can great northern beans, drained and rinsed
- Finely shredded Romano or Parmesan cheese for serving
- 3 Tbsp minced fresh parsley
- Heat 1 Tbsp olive oil in a large pot over medium-high heat, crumble in Italian sausage, and cook, stirring occasionally until cooked through.
- Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.
- Add chicken broth, beef broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, and season with salt and pepper to taste.
- Bring to a boil then reduce heat to medium-low, cover with a lid and allow to simmer, stirring occasionally, until veggies are soft, about 30 minutes.
- Meanwhile prepare ditalini pasta according to directions on the package, cooking to al dente.
- Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired.
- Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.