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Quick Hearty Pasta Fagioli Soup Recipe with Italian Sausage for Easy Weeknights

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A rich, comforting pasta fagioli soup with tender beans, chewy pasta, and spicy Italian sausage, perfect for quick and cozy weeknight dinners.

Ingredients

Scale
  • 12 ounces Italian sausage, casings removed (spicy or sweet)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 3 garlic cloves, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 tablespoons tomato paste
  • 1 can (14.5 oz) diced tomatoes, preferably fire-roasted
  • 4 cups chicken broth (960 ml), low sodium preferred
  • 1 can (15 oz) Great Northern beans, drained and rinsed
  • 3/4 cup small pasta (90 g) ditalini or small elbow macaroni
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Pinch of red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add Italian sausage, breaking it apart, and cook for 5-7 minutes until browned and cooked through.
  2. Remove sausage with a slotted spoon and set aside. Lower heat to medium and add diced onion, carrots, and celery. Cook for 5 minutes until softened, stirring occasionally.
  3. Add minced garlic and cook for 30 seconds without burning.
  4. Stir in tomato paste, dried oregano, thyme, and red pepper flakes if using. Cook for 2 minutes, stirring constantly.
  5. Add diced tomatoes with juices and chicken broth. Stir well, scraping browned bits from the bottom. Return sausage to the pot.
  6. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes.
  7. Drain and rinse beans, then add them and pasta to the soup. Simmer uncovered for 10-12 minutes until pasta is tender but slightly firm, stirring occasionally.
  8. Season with salt and pepper to taste. Stir in chopped fresh parsley just before serving.

Notes

Brown the sausage well to build flavor and avoid rushing this step. Rinse beans to reduce sodium and keep broth clear. Add pasta at the right time to avoid mushiness. Use low sodium broth to control saltiness. If soup thickens too much, add broth or water to loosen. Leftovers taste better after a day and can be stored in fridge up to 3 days or frozen. For gluten-free, swap pasta with gluten-free or spiralized vegetables.

Nutrition

Keywords: pasta fagioli, Italian sausage soup, quick soup recipe, hearty soup, weeknight dinner, easy pasta soup

Find it online: https://sparklespoon.com/quick-hearty-pasta-fagioli-soup-recipe-with-italian-sausage-for-easy-weeknights/