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Pasta E Fagioli | Can't Stay Out of the Kitchen | this dynamite #recipe for #PastaEFagioli can't be beat. It's easy to whip up so it's perfect for weeknight dinners. If you enjoy a bowl of hot #soup on cool, fall nights, this one sure hits the spot. #pasta #pork #SeaShellPasta #ItalianSausage #GreatNorthernBeans #tomatoes #FallRecipes

Pasta E Fagioli

Teresa Ambra
Pasta E Fagioli is a fantastic Italian-inspired soup that's quick and easy to make up for week night dinners. It reheats wonderfully for leftovers making it great for lunches and a quick "Pick-me-Up." This one includes Italian Sausage, Great Northern Beans, tiny sea shell pasta and tomatoes and uses mostly ingredients you will already find in your pantry. If you want a delicious soup for cool, fall nights, this one sure hits the spot.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish, Soup, Stews and Chowders
Cuisine Italian
Servings 8
Calories 401 kcal

Equipment

  • 1 large Dutch oven with lid
  • 1 wooden spoon
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 hamburger chopper to cut meat down into tiny pieces while frying

Ingredients
  

  • 1 tbsp. olive oil
  • 1 onion chopped
  • 1 lb. Italian sausage crumbled
  • 2 cloves garlic finely minced
  • 1 rib celery diced
  • 1 carrot peeled and sliced
  • 1 tbsp. dried basil Tablespoon NOT teaspoon
  • 2 tbsp. dried oregano Tablespoon NOT teaspoon
  • 1 1/2 cups chopped whole tomatoes with juice (or petite diced tomatoes)
  • 4 cups chicken stock
  • 16 oz. can Great Northern Beans rinsed and drained
  • 1 cup tiny sea shell pasta shells

Instructions
 

  • In a large pot, heat olive oil.
  • Sauté sausage until no longer pink.
  • Use a hamburger chopper to break meat down into small pieces while frying.
  • Add onions, garlic, celery, and carrots and lightly sauté.
  • Add dried spices.
  • Toss to coat.
  • Stir in tomatoes and chicken stock.
  • Bring to a boil.
  • Reduce heat and simmer 30 minutes to 1 hour.
  • Add more water if necessary.
  • Stir in beans and pasta.
  • Simmer pasta about 7-9 minutes, until done. 

Notes

NOTE: I had pre-cooked the Italian sausage, so I added it into the lightly sauteed vegetables to warm before proceeding with the recipe.
 
NOTE: I added about ½ cup water after the pasta shells sat in the soup about a half hour. You may choose to add more. After refrigeration, I added more water since the pasta absorbs a lot of liquid.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 401kcalCarbohydrates: 34gProtein: 19gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 47mgSodium: 665mgPotassium: 759mgFiber: 8gSugar: 5gVitamin A: 1430IUVitamin C: 8mgCalcium: 178mgIron: 6mg
Keyword Great Northern Beans, Italian sausage, pasta e fagioli, sea shell pasta, soup, tomatoes
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