Classic Pasta e Fagioli

Pasta e Fagioli is a classic Italian soup made with sausage, beans, and pasta in a rich tomato broth. This hearty 30-minute recipe is the perfect weeknight dinner—easy, filling, and full of authentic flavor.

Get the printable recipe at https://thestayathomechef.com/pasta-e-fagioli/

⭐ Ready in just 30 minutes
⭐ Hearty sausage, beans, and pasta
⭐ Easy weeknight comfort food

🍲🍅🥖🧄🥕🥬🫘🧅🌿🧀

INGREDIENTS
⚬ 1 pound ground Italian sausage
⚬ 1 medium yellow onion, diced
⚬ 4 medium carrots, finely diced
⚬ 4 medium celery ribs, finely diced
⚬ 5 teaspoons minced garlic (about 5 cloves)
⚬ 4 cups beef broth
⚬ 2 (15-ounce) cans diced tomatoes
⚬ 1 (15-ounce) can red kidney beans, drained and rinsed
⚬ 1 (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

Garnish:
⚬ 1/4 cup chopped fresh basil (optional)
⚬ 1/2 cup grated Parmesan cheese

INSTRUCTIONS
1️⃣ Heat a large pot over medium-high heat. Add sausage, break it up, and cook until browned, about 5 minutes. Drain excess grease.

2️⃣ Add diced onion, carrots, and celery. Cook until softened, about 7–10 minutes. Stir in garlic during the last 1–2 minutes.

3️⃣ Pour in beef broth and diced tomatoes. Add kidney beans, cannellini beans, salt, pepper, and thyme. Bring to a boil.

4️⃣ Stir in ditalini pasta. Reduce heat and simmer until pasta is al dente, about 7 minutes.

5️⃣ Serve hot, garnished with fresh basil, Parmesan, and extra salt and pepper to taste.

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Today on The Stay At Home Chef, I’m showing 
you how to make classic pasta e fagioli. This is a simple but hearty soup that’s full of 
beans, sausage, and those little pasta shapes. You’ve also got veggies—it’s a 
complete meal and absolutely delicious. For prep, you’ll need to mince one yellow onion. Dice four ribs of celery into very small pieces. Do the same with four medium carrots. You’ll also need to drain and rinse one 15-ounce can of cannellini beans and one 
15-ounce can of kidney beans. Give them a good rinse to get 
rid of all that thick bean juice. Get all of the rest of your ingredients 
ready so everything is in place. Then let’s head over to the stove and get started. Add one pound of ground Italian sausage to 
a 5- to 6-quart pot over medium-high heat. You can use sweet Italian sausage, plain if you can find it—or spicy 
sausage, which is what I’m using today. Break it up with a spoon and let it cook 
for about 5 minutes until it’s browned. If there’s any excess grease, drain it off. It depends on the sausage, but you don’t want 
this to be a greasy soup, so be sure to drain it. Then we’ll add in the onion, celery, and carrot. Cook these with the sausage for a good 
7 to 10 minutes, until they soften. Next, add in 5 teaspoons of minced garlic. I like to use freshly minced, 
especially with my garlic press. Give it a stir and let that 
toast for about 1 to 2 minutes. Don’t worry—your hands-on time is almost done. Now we’re going to pour in 4 cups of beef 
broth and two 15-ounce cans of diced tomatoes. I like to use fire-roasted diced tomatoes, and you’ll want to leave the cans 
undrained so the juices go in too. Add in your beans. Season with 1 teaspoon of salt, ½ teaspoon of 
black pepper, and ½ teaspoon of dried thyme. Crank the heat up to high and bring it to a boil. Then we’ll add in 1½ cups of ditalini pasta. Give it a stir and let this cook until 
the pasta is tender—about 7 to 10 minutes. Once your pasta reaches al 
dente, you’re ready to eat. I like to serve this up hot, garnished with a little freshly 
grated Parmesan cheese and some basil. Of course, garnishes are optional—but 
they do add a nice pop of flavor. This is cool enough for me to give it a try. Mmm. It’s comfort food in a bowl. And 
I love those little pieces of pasta. Thanks for watching. You can find the full written 
recipe in the video description. Be sure to subscribe, like, and follow, and 
check out the rest of my videos, where you can find hundreds of restaurant-quality 
recipes you can easily make at home. We’ll see you later.