Pasta E Fagioli – Pasta with Beans

Pasta E Fagioli

Two of my favorite foods are pasta and beans and when you put them together, they create one of my favorite soups. Pasta E Fagioli, or Pasta with Beans is such a flavorful and comforting soup that is easy to make and will warm you up on a cool fall or winter night. This is a great soup to have as an appetizer or as a your meal. I love to make a big pot of this and enjoy it for lunch for several days in a row. Try this recipe out today, and you will see why!

Here are some tips for making my Recipe for Pasta E Fagioli:

  • I used kidney beans and great northern beans in this recipe, but you can substitute those for whatever beans you like. You could use: chickpeas, cannellini beans or whatever you prefer.
  • You can also substitute the ditalini pasta if you would like. You could use and small pasta like: cavatelli or small shells.
  • Feel free to add in any other vegetables that you would like. I sometimes like to add some kale to this soup.

These are the ingredients you will need for this recipe for Pasta with Beans Soup :

  • Olive oil
  • Italian sausage
  • Carrots
  • Onion
  • Celery
  • Garlic
  • Diced tomatoes
  • Tomato sauce
  • Chicken stock
  • Salt
  • Pepper
  • Oregano
  • Basil
  • Thyme
  • Crushed red pepper
  • Ditalini pasta
  • Red kidney beans
  • Great northern beans
Pasta E Fagioli

These are some products that I recommend for this Olive Garden Pasta E Fagioli Recipe:

I would love to hear what you think of this recipe for Pasta with Beans! Please let me know in the comments below, and don’t forget to select a star rating. Thank you and enjoy!

Pasta E Fagioli

This Pasta E Fagioli is PACKED with flavor and perfect for a fall or winter night. Try it out today!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, dinner, lunch, Main Course, Soup
Cuisine: Italian
Keyword: Pasta, soup
Servings: 8 servings
Calories: 506kcal


  • 1 tbsp olive oil
  • 1 lb ground Italian sausage
  • 1 onion diced
  • 3 carrots diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 15 oz diced tomatoes
  • 15 oz tomato sauce
  • 4 cups chicken stock
  • tsp dried basil
  • tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp crushed red pepper more or less to taste
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup ditalini pasta uncooked
  • 15 oz kidney beans drained and rinsed
  • 15 oz great northern beans drained and rinsed


  • Heat the oil in a large stockpot over medium high heat. Add the sausage and cook while crumbling until browned. Drain and return to the pot. Add the carrots, onion and celery and cook about 5 minutes. Add the garlic and cook about 2 minutes, or until fragrant.
  • Add the diced tomatoes, tomato sauce, chicken stock and all seasonings. Mix together and allow to come to a boil.
  • Reduce the heat to medium-low, add in the pasta and cook until the pasta is tender. Add in the beans and cook for a couple minutes, or until the beans are heated through. Serve and enjoy!


Sodium: 1264mg | Calcium: 124mg | Vitamin C: 15mg | Vitamin A: 4251IU | Sugar: 8g | Fiber: 11g | Potassium: 1157mg | Cholesterol: 47mg | Calories: 506kcal | Monounsaturated Fat: 10g | Polyunsaturated Fat: 3g | Saturated Fat: 7g | Fat: 22g | Protein: 25g | Carbohydrates: 54g | Iron: 6mg

If you like this recipe, you may also like my One Pot Lasagna Soup – Easy Clean Up and Kid Friendly, Slow Cooker Chicken and Gnocchi Soup – So Comforting! or my Tomato Basil Tortellini Soup – Easy and Ready in 30 Minutes.

Thank you so much for stopping by! Please stay a while and check out some of my other recipes. I hope you come back soon! – Regan

Pasta E Fagioli pin

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