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Pasta e Fagioli Soup with Italian Sausage

  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes


  • 1 lb Italian sausage, casing removed
  • 4 cups chicken broth, low sodium
  • 2 cups small pasta, cooked according to package directions, drained, rinsed, tossed in olive oil
  • 2 cups red salsa
  • 2 cups garbanzo beans, organic, canned, drained, rinsed
  • 2 cups northern white beans, organic, canned, drained, rinsed
  • 1/2 red onion, diced
  • 1/2 bell pepper, diced
  • 1/2 cup Italian Parsley, chopped
  • 1 carrot, grated
  • 3 cloves garlic, minced
  • 2 teaspoons creole seasoning
  • 2 teaspoons black pepper
  • 2 teaspoons oregano, crushed
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • extra virgin olive oil
  • crusty bread to serve
  • parmigiano reggiano cheese to serve


  1. Mix seasoning blend together and set aside.
  2. In a large soup pot over medium heat, add 1 tablespoon of extra virgin olive oil.
  3. Break Italian sausage into small chunks and fry until browned on both sides about 10 minutes.
  4. Add bell pepper, carrot, and onion to sausage, season with 1 tablespoon of seasoning blend and cook about 4 minutes.
  5. Add fresh garlic to pot and cook 1 minute more.
  6. Add salsa, beans and broth to pot, stir well. Bring mixture to boil, reduce heat and simmer slightly covered for about 20 minutes, stirring occasionally.
  7. Add fresh parsley to pot the last 5 minutes of cooking time.

To serve Pasta e Fagioli:

  1. Place about 1/2 cup of cooked pasta in bottom of bowl, top with hot soup.
  2. Grate fresh parmigiano reggiano cheese on top and enjoy.


  • Serving Size: 4-6