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–+ servings

Authentic Italian Pasta Fazool (Pasta e Fagioli)

A hearty, authentic Italian pasta fazool (pasta e fagioli) recipe featuring sweet Italian sausage, white cannellini beans, and ditalini pasta in a rich, flavorful broth. This classic Italian comfort food is economical, filling, and absolutely delicious!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Italian
Calories: 888
Ingredients Method Nutrition

Ingredients
  

  • 2 tablespoons extra virgin olive oil divided
  • 1 pound sweet Italian sausage casings removed
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes adjust to taste
  • 2 tablespoons tomato paste
  • 1 can 14.5 oz diced tomatoes
  • 2 cans 15 oz each cannellini beans, drained and rinsed
  • 4 cups chicken broth low-sodium preferred
  • 1 bay leaf
  • 1 Parmesan cheese rind optional but recommended
  • 1 cup ditalini pasta or other small pasta shape
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh parsley chopped
  • Freshly grated Parmesan cheese for serving

Method
 

  1. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned, about 5-7 minutes.
  2. Add the remaining tablespoon of olive oil along with the diced onion. Cook for 3-4 minutes until the onion becomes translucent.
  3. Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for another 30 seconds until fragrant.
  4. Add the tomato paste and cook for 1-2 minutes, stirring constantly to prevent burning and to caramelize the paste slightly.
  5. Pour in the diced tomatoes with their juices, scraping the bottom of the pot to release any browned bits.
  6. Add the drained and rinsed cannellini beans, chicken broth, bay leaf, and Parmesan rind if using. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
  7. Let the soup simmer uncovered for about 15 minutes to allow the flavors to meld.
  8. Add the ditalini pasta to the pot and cook until al dente, following the package instructions (usually 9-11 minutes).
  9. Remove the bay leaf and Parmesan rind. Taste and adjust seasoning with salt and pepper as needed.
  10. Stir in the chopped fresh parsley just before serving.
  11. Ladle the pasta fazool into warmed bowls and top with freshly grated Parmesan cheese.

Nutrition

Calories: 888kcalCarbohydrates: 77gProtein: 44gFat: 44gSaturated Fat: 14gCholesterol: 84mgSodium: 4200mgFiber: 13gSugar: 10g
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