Inspired by a warm, no-fuss demonstration from The Stay At Home Chef, this friendly guide shows how to make classic pasta e fagioli — a comforting Italian soup loaded with sausage, beans, tiny pasta, and bright vegetables. Perfect for busy weeknights, this recipe delivers big flavor in about 30 minutes and is ideal for anyone who loves simple, satisfying cooking, recipes, bon apetit.
Why this pasta e fagioli works
- Complete meal in one pot: protein (sausage and beans), vegetables, and pasta.
- Fast to make — about 30 minutes from start to finish.
- Flexible — use sweet or spicy Italian sausage, swap beans, or change pasta size.
Ingredients
The Stay At Home Chef uses straightforward pantry staples. Gather the following:
- 1 pound ground Italian sausage (sweet or spicy)
- 1 medium yellow onion, diced
- 4 medium carrots, finely diced
- 4 celery ribs, finely diced
- 5 teaspoons minced garlic (about 5 cloves)
- 4 cups beef broth
- 2 (15-ounce) cans diced tomatoes (undrained; fire-roasted recommended)
- 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
- 1/2 teaspoon dried thyme
- 1 1/2 cups ditalini (or other small) pasta
- Optional garnish: chopped fresh basil and grated Parmesan
Step-by-step method
- Heat a 5–6 quart pot over medium-high. Add the ground Italian sausage and break it up with a spoon. Cook until browned, about 5 minutes. Drain excess grease if needed — you want a flavorful broth, not a greasy soup.
- Add the diced onion, carrots, and celery. Cook with the sausage until softened, about 7–10 minutes.
- Stir in the minced garlic and cook 1–2 minutes until fragrant.
- Pour in 4 cups beef broth and the two undrained cans of diced tomatoes. Add the rinsed kidney and cannellini beans. Season with salt, pepper, and thyme. Crank heat to high and bring the pot to a boil.
- Stir in 1 1/2 cups ditalini pasta. Reduce the heat slightly and cook until the pasta is al dente, about 7–10 minutes.
- Serve hot, topped with grated Parmesan and fresh basil if desired. Enjoy the comforting combination of textures — tender vegetables, creamy beans, little pasta bits, and savory sausage.
Quick tips from the cook
- Rinse canned beans well to remove thick bean juice and prevent cloudiness in the broth.
- Use fire-roasted diced tomatoes for added depth, and don’t drain the tomatoes — their juices boost the soup’s flavor.
- Ditalini or other short pasta shapes work best so each spoonful gets a little pasta. Cook pasta in the soup for the best texture and flavor infusion.
- Adjust sausage type to control heat: sweet for mild, spicy for a kick. Either way, drain excess fat so the soup isn’t greasy.
This friendly approach to pasta e fagioli makes it easy to recreate restaurant-style comfort at home — a great pick when time is short and the family wants something hearty and satisfying. It’s a wonderful example of uncomplicated cooking, recipes, bon apetit that feels special without fuss.
Serving, storage, and variations
- Serve with crusty bread for dipping and a sprinkle of freshly grated Parmesan.
- Leftovers keep well — refrigerate up to 3–4 days. Reheat gently on the stove; add a splash of broth if the pasta absorbs too much liquid.
- Variations: swap beef broth for chicken or vegetable broth, use turkey sausage for a lighter version, or add a handful of spinach at the end for extra greens.
"It's comfort food in a bowl," says the creator, capturing exactly why this classic soup is a weekday favorite.
For anyone seeking a fast, flavorful weeknight meal, this pasta e fagioli ticks all the boxes: quick to prepare, full of texture, and a guaranteed crowd-pleaser. Try it tonight and enjoy a cozy bowl that celebrates simple, delicious cooking, recipes, bon apetit.
This article was created from the video Classic Pasta e Fagioli with the help of AI.
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