Italian Pasta Fagioli recipe

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

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. 

If you enjoyed this traditional Italian pasta Fagioli recipe then see these:

• Hamburger Vegetable Soup
• Spicy Chicken Tortilla Soup
• Amish Potato Soup
• Mexican Black Bean Soup

Click HERE to save this authentic Pasta Fagioli with sausage soup to Pinterest

Print Recipe

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

Course: Main Course, Soup

Cuisine: Italian

Keyword: authentic pasta Fagioli, Italian pasta Fagioli recipe, pasta Fagioli with sausage, traditional Italian pasta Fagioli recipe

Servings: 6

Calories: 384kcal

Author: Evelyn

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