Pasta e Fagioli at

Pasta e Fagioli

Course Soup
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 servings
Author Tammy Blankenship


  • 1 pound turkey sausage 16 ounces
  • 1 medium onion finely chopped
  • 4 carrots thinly sliced
  • 4 stalks celery thinly sliced
  • 4 cloves garlic minced
  • 1 ounces can diced tomatoes 28
  • 1 ounces can red kidney beans about 15, drained and rinsed
  • 1 ounces can cannellini beans about 15, drained and rinsed
  • 6-8 cups reduced-sodium beef broth depending on how much liquid you would like
  • 1 ounces can tomato sauce 28
  • 2 teaspoons dried parsley
  • 1/2 teaspoon dried basil
  • 1 teaspoon salt
  • 2/3 cup small dry pasta


  1. Place sausage in a large stockpot and brown over medium heat, crumbling as it cooks.
  2. Once the sausage is lightly browned add onion, carrots, celery and garlic until vegetables are al dente, 8-10 minutes.
  3. Add the can of diced tomatoes with juice, the beans, beef broth and tomato sauce to the pot.
  4. Add in all of the seasonings, stir well, and increase the heat to high and bring to a boil.
  5. Once boiling, reduce the heat to low, cover and simmer at least 30 minutes.
  6. Add the dry pasta and continue to simmer on low for another 20 minutes.
  7. Serve.

Recipe Notes

Change it Up:
Substitute pork sausage or pancetta for the turkey sausage.
Adjust the amount of beef broth to your preference for a thinner or a heartier soup.
Dress it Down:
Eliminate the meat for a more traditional version