Make authentic Pasta Fagioli with sausage and ground beef with this Italian pasta Fagioli recipe. This is a traditional Italian pasta Fagioli recipe with vegetables, pasta, beans, and Italian herbs.
This Italian pasta Fagioli recipe is one of my top three favorite soup recipes. And I eat it at Olive Garden every chance I get. But I have been working at coming up with a more traditional Italian pasta Fagioli recipe we can enjoy at the Ranch. I think I have mastered it and the hubby says he knows I have. And we hope you enjoy this version of our authentic Pasta Fagioli soup as much as we did.
Of course, he is my Number One fan but I think this is his favorite soup and I am sure this is just the first pot of Pasta Fagioli with sausage that we will be making at the Ranch. This traditional Italian pasta Fagioli recipe is loaded with veggies, a mix of beef and Italian sausage, pasta, beans and the perfect blend of Italian herbs. And it can be topped with Parmesan cheese and served with crusty bread for a great hearty meal.
What’s in authentic Pasta Fagioli:
- 1 pound of ground beef
- 1/2 lb of ground Italian sausage
- 2 large carrots, peeled and cubed
- 2 stalks of celery, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 15oz can of tomato sauce
- 14.5 oz can of diced tomatoes
- 32 oz carton of chicken broth
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 3/4 teaspoon of dried thyme
- 1 cup of rigatoni pasta
- 15oz can of white great northern beans, drained
- 150z can of red kidney beans (I used Ranch Style beans)
- Grated Parmesan Cheese, optional
How to Make this authentic Pasta Fagioli with sausage:
Scroll down for the printable recipe
This authentic Pasta Fagioli recipe is loaded with fresh vegetables, a mix of beef and Italian sausage, pasta, beans and the perfect blend of Italian Herbs. It’s hearty and one of the best comfort foods.
Heat a Dutch oven over medium-high heat, add the ground beef and the ground Italian sausage and cook until browned, crumbling the beef and sausage as it cooks. We use this handy mix and chop shown in the photo to make crumbling and cooking the ground beef and sausage easy. Remove the cooked meat mixture and drain on a paper towel-lined plate and then set aside.
Heat about 1 tablespoon oil in the Dutch oven, add the chopped onion, carrots, and celery. Cook until tender, stirring occasionally.
When vegetables are tender, add the minced garlic and cook for about 1 minute longer
Add the dry basil, oregano, and thyme and give the vegetables a quick stir to disperse the spices throughout.
Pour in chicken broth, tomato sauce, add diced tomatoes with juice
Return the cooked ground beef and Italian sausage to the dutch oven, stir.
Now is the time to season this traditional Italian pasta Fagioli recipe with salt and pepper to taste.
Bring to a boil, reduce heat and simmer, uncovered for about 20 minutes to thicken. Then add the pasta and cook for 12 minutes until the pasta is al dente. Stir in both cans of beans and cook until heated through.
Spoon into bowls and you can either top it with or without grated parmesan cheese. Serve with a loaf of hot crusty bread.
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Authentic Pasta Fagioli with sausage
Make authentic pasta Fagioli with sausage and ground beef with this Italian pasta Fagioli recipe. This is a traditional Italian pasta Fagioli recipe with vegetables, pasta, beans, and Italian herbs.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 6
Calories: 384kcal
Equipment
- Dutch Oven
Ingredients
- 1 pound ground beef
- 1/2 lb ground Italian sausage about 2 links
- 2 large carrots peeled and cubed (about 1 1/2 cups)
- 2 stalks celery diced
- 1 medium onion diced
- 3 garlic cloves minced
- 1 15oz can tomato sauce
- 1 14.5 oz can diced tomatoes
- 1 32 oz carton chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 1 cup rigatoni pasta
- 1 15oz can white great northern beans drained
- 1 150z can red kidney beans (I used Ranch Style beans)
- Parmesan Cheese grated, optional
Instructions
- Heat a Dutch oven over medium-high heat, add the ground beef and the ground Italian sausage and cook until browned, crumbling the beef and sausage as it cooks. A Mix and Chop is our go-to utensil for breaking up and cooking ground meat.
- Remove the cooked meat mixture and drain; set aside
- Heat about 1 tablespoon oil in the Dutch oven, add onion, carrots, and celery. Cook until tender, stirring occasionally. When vegetables are tender, add garlic and cook for about 1 minute
- Add dry basil, oregano, and thyme and give it a quick stir
- Pour in chicken broth, tomato sauce, add diced tomatoes with juice
- Return the cooked ground beef and Italian sausage to the dutch oven, season with salt and pepper, to taste
- Bring to a boil, reduce heat and simmer, uncovered for about 20 minutes to thicken. Then add the pasta and cook for 12 minutes until the pasta is al dente. Stir in both cans of beans and cook until heated through.
- Serve topped with grated parmesan cheese (optional)
Nutrition
Calories: 384kcal | Carbohydrates: 13g | Protein: 20g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 358mg | Potassium: 466mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4069IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 3mg
This looks so good, Evelyn ! I know my family will love it !
We love Olive garden too – and I love being able to recreate some of our favorite recipes at home! 🙂
I'm going to make this, this weekend… Have always wanted to try it.