Fast & Easy Pasta Fagioli

Author Carrie Hill


  • 1/2 lb ground Italian sausage buy loose or take a few links out of their casings
  • 1 medium carrot diced
  • 1 stalk celery diced
  • 1/2 medium onion diced
  • 1 large clove garlic minced fine
  • 1 28 oz can crushed tomatoes
  • 2 cups chicken stock
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 15 oz can cannellini beans drained & rinsed
  • 1 cup small pasta ditalini or mini shells work best


  1. Crumble the Italian sausage into your large dutch oven and brown on high until nearly done
  2. It shouldn't be too greasy -if it is, drain it, if not, go ahead and add in your carrot, onion and celery and saute until the onions are clear
  3. Add in the garlic and stir well, let saute for another few minutes
  4. Stir in the salt, pepper, parsley, thyme and bay leaf
  5. Add in the canned tomatoes and the chicken stock, stir well.
  6. Add in your drained cannellini beans, stir again
  7. If you're not ready to eat, put this on a back burner on low and let it bubble away
  8. When you're getting ready to serve, in a separate pot bring about 3-4 Cups of water to a boil
  9. add in the pasta and cook until al dente - you don't want this to cook ALL the way, just til nearly done
  10. Drain the pasta and stir it into your Pasta Fagioli - let simmer for another 5-10 minutes and serve with a grating of fresh Parmesan cheese.
  11. Serve with garlic bread, or biscuits - we really like biscuits with this for some reason :)