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Pasta e Fagioli

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 8


  • 1 pound loose sweet Italian sausage
  • 2 tablespoons canola oil
  • 1 medium yellow onion diced
  • 3 carrots peeled and diced
  • 3 celery stalks diced
  • 2 cloves of garlic finely minced
  • 8 ounces fully-cooked ham steak cut into half inch cubes
  • 1 tablespoon dry thyme
  • 1 tablespoon dry oregano
  • 1 teaspoon dry basil
  • 1/2 teaspoon crushed red pepper more to taste
  • 6 cups chicken broth
  • 14 ounces tomato sauce
  • 1 tablespoon granulated sugar
  • 20 ounces canned great northern beans drained and rinsed
  • 1/2 pound dry ditalini pasta
  • 1/4 cup fresh parsley chopped (plus more for garnish)
  • 1/2 cup grated parmesan


  • To a large stock pot, add the Italian sausage. Cook over medium heat, until brown and cooked through. Transfer the sausage to a plate, and leave the pan over medium heat.
  • To the pan, add canola oil if there isn't enough fat left over from the sausage. Add the onion, carrots, and celery. Season with salt and black pepper. Cook until the veggies are tender, about 8 minutes. Add the garlic and ham and stir. Cook for 1 minutes or until fragrant. Stir in the thyme, oregano, basil, crushed red pepper, chicken broth, tomato sauce and granulated sugar. Season again with salt and black pepper. Bring the soup to a boil and then reduce the heat to a simmer. Simmer for 20 minutes.
  • While the soup is simmering, cook your ditalini pasta per manufacturer's instructions. Drain and set aside.
  • When the soup has simmered for 20 minutes, stir in the beans, pasta, parsley, and sausage. Cook for an additional 5 minutes. Season again with salt and black pepper if needed.
  • Serve the soup immediately with grated parmesan cheese and additional fresh parsley. Enjoy!