Classic Italian Pasta e Fagioli Recipe with Cannellini Beans

Enjoy rich, comforting flavor with this Best Pasta Fagioli Recipe. Built from two kinds of beans, fresh herbs, and turkey sausage, this hearty Italian-style soup is simple to prepare and stretches to feed a crowd.

Easy, delicious pasta fagioli with turkey sausage

Pasta fagioli — literally “pasta and beans” — is a classic Italian comfort soup that blends small pasta, beans, vegetables, herbs, and a savory protein into a satisfying, brothy meal. This version uses turkey sausage for lean protein, two different canned beans for texture and fiber, a generous amount of broth so the final dish reads as a soup, and familiar pantry staples that make it weeknight-friendly. It’s ideal for meal prep because flavors deepen after a day in the fridge, and it reheats beautifully.

To serve, ladle the soup into bowls and finish with a scattering of grated Parmesan and a drizzle of pesto if you like. Pair with crusty garlic bread for a complete, cozy meal.

Ingredients for the best pasta fagioli soup

The following ingredients make a large batch that serves approximately 12 one-cup portions. Quantities are easy to scale if you want fewer servings.

• Olive oil: 2 tbsp, for sautéing the vegetables.
• White onion: 1/2 large, diced.
• Carrots: 3, peeled and diced.
• Celery: 3 ribs, diced.
• Garlic: 3 cloves, minced.
• Turkey sausage: 1 lb (use Italian turkey sausage for extra seasoning; chicken or pork sausage or ground beef work too).
• Dried herbs & seasoning: 1 tsp each of oregano, basil, and parsley, plus salt and black pepper to taste.
• Beans: 1 (14 oz) can cannellini beans and 1 (14 oz) can dark red kidney beans — no need to drain unless you prefer to.
• Diced tomatoes: 1 (14 oz) can (use plain diced tomatoes or with mild green chiles if you want a touch of heat).
• Tomato paste: 1 (15 oz) can to deepen and thicken the broth slightly.
• Vegetable broth: 8 cups (about two standard cartons). Chicken broth can be substituted.
• Fresh parsley: 1/4 cup, chopped.
• Pasta: 6 oz ditalini or any small pasta such as elbow macaroni; adjust shape to preference.
• Parmesan: 1/4 cup grated, plus extra for serving.
• Toppings: Additional grated Parmesan and pesto to garnish each bowl.

Kitchen tools

You don’t need specialty equipment for this pasta fagioli. Gather the following basics:

• Cutting board and a sharp knife
• Large saucepan or stockpot (big enough for 8 cups of broth plus ingredients)
• Wooden spoon or spatula for stirring
• Measuring spoons and cups (1 tsp, 1 tbsp, 1/4 cup, 1 cup)

How to make this Italian soup

Active prep time is minimal — about 10 minutes — with roughly 45 minutes of simmering to develop flavor.

1. Heat a large pot over medium heat and add the olive oil. Add the diced onion, carrots, and celery and cook about 5 minutes until the vegetables begin to soften. Add the minced garlic and sauté another minute until fragrant.
2. Add the turkey sausage, breaking it up as it cooks, and brown until no longer pink. Stir in the dried oregano, basil, parsley, salt, and pepper so the spices bloom in the hot pan.
3. Pour in the cannellini and kidney beans, the diced tomatoes, and the tomato paste. Mix well so the tomato paste distributes evenly.
4. Add the vegetable broth and bring the mixture to a gentle boil. Reduce heat to medium-low and simmer for 15–20 minutes to meld the flavors.
5. Stir in the chopped fresh parsley, add the ditalini pasta and grated Parmesan, and simmer another 10–12 minutes or until the pasta is tender. Turn off the heat and allow the soup to rest for 10 minutes; the pasta will finish absorbing liquid and the flavors will settle.
6. Serve each portion with extra Parmesan and a spoonful of pesto if desired.

Storage and reheating

Cool leftovers and store in an airtight container. Refrigerate for up to 3 days or freeze for up to one month. Reheat gently on the stovetop to preserve texture, or warm in a microwave-safe bowl, stirring occasionally to heat evenly. If the soup thickens after refrigeration, add a splash of broth or water when reheating.

Recipe tips and frequently asked questions

How can I add more heat?

Stir in a diced jalapeño when sautéing the vegetables, or sprinkle crushed red pepper flakes into the pot to taste.

What’s the difference between pasta fagioli and minestrone?

Pasta fagioli centers on the pasta-and-beans pairing and typically has a broth-forward texture. Minestrone tends to be more vegetable-heavy and can include a wider variety of produce and sometimes rice or different legumes.

Is pasta fagioli high in carbs?

A typical serving of this recipe contains around 20–30 grams of carbohydrates per one-cup serving, depending on the pasta and exact portion size. Swapping a smaller pasta portion or using a lower-carb pasta will reduce overall carbs.

What is fagioli soup made of?

This version uses olive oil, onion, carrots, celery, garlic, turkey sausage, dried herbs, two types of canned beans, diced tomatoes, tomato paste, vegetable broth, fresh parsley, ditalini pasta, and grated Parmesan. Season to taste and finish with toppings like extra Parmesan or pesto.

More recipes you might enjoy

If you liked this pasta fagioli, try other comforting pasta dishes such as Buffalo Chickpea Pasta Salad, Lightened Creamy Cajun Shrimp Pasta, Easy Italian Pasta Salad, or One-Pot Chicken Parmesan Pasta.

Photos by Moriah Sawtelle. Recipe by Erin Antoniak.