Pasta e Fagioli is a hearty Italian stew that we absolutely can’t get enough of! This savory soup is a family favorite meal that is ready to eat in just 30 minutes!
1 pound ground Italian sausage
1 large yellow onion , diced
1 cup finely diced carrots
1/2 cup finely diced celery
5 cloves minced garlic
4 cups beef broth
30 ounce can fire roasted diced tomatoes
15 ounce can red kidney beans , drained and rinsed
15 ounce can cannellini beans , drained and rinsed
1 teaspoon salt , or to taste
1/2 teaspoon black pepper , or to taste
1/2 teaspoon dried thyme
1 1/2 cups ditalini pasta
1/4 cup fresh basil , roughly chopped
1/2 cup freshly grated parmesan cheese
Heat a large soup pot over medium-high heat. Add in Italian sausage and brown, about 5 minutes. Drain any excess grease.
Add in onion, carrots, and celery and cook until softened and sausage is cooked through, about 7 to 10 minutes more. Add in garlic during the last 1 to 2 minutes of cooking.
Pour in beef broth, diced tomatoes, kidney beans, and cannellini beans. Season with salt, pepper, and dried thyme. Bring to a boil over high heat.
Add in ditalini pasta. Reduce heat to medium and simmer until pasta is cooked through, about 7 minutes. Serve hot and garnish generously with basil, parmesan cheese, and freshly cracked black pepper.
Variations: Instead of 1 pound of Italian sausage, you can use lean ground beef, ground turkey, or even diced ham.
Calories: 466kcal | Carbohydrates: 49g | Protein: 23g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 1669mg | Potassium: 731mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2923IU | Vitamin C: 15mg | Calcium: 192mg | Iron: 4mg
Course: SoupCuisine: ItalianKeyword: Pasta e Fagioli