Easy Pasta e Fagioli Soup Recipe

This hearty Italian staple comes together in no time.

2 tbsp. extra-virgin olive oil
1/2 lb. spicy (or sweet) Italian sausage
1 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped
2 stalks celery, finely chopped
3 cloves garlic, minced

kosher salt

Freshly ground black pepper

2 (15-oz.) cans Great Northern Beans
1 (15-oz.) can diced tomatoes
4 c. Swanson Chicken Broth
2 sprigs rosemary, leaves finely chopped
1 1/2 c. ditalini pasta (or other small shape)

Freshly grated Parmesan, for garnish

Freshly chopped parsley, for garnish

  1. In a large, deep pot over medium heat, heat oil. Add sausage and cook, breaking up with a wooden spoon, until cooked through, about 5 minutes. Stir in onion, carrots, and celery and cook until slightly softened, about 5 minutes.
  2. Add garlic and cook until fragrant, 1 minute more. Season with salt and pepper, then add in beans (with their liquid), diced tomatoes, chicken broth, and rosemary. Bring to a boil, then stir in ditalini.
  3. Reduce heat to medium and cook until pasta is al dente, about 8 minutes. Taste and adjust seasoning if necessary.
  4. Serve in bowls garnished with Parmesan and parsley.