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Italian Pasta E Fagioli Soup

  • Author: La Cuisinière
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 Servings 1x
  • Category: Soups
  • Method: Dutch Oven


If I close my eyes, I can easily imagine myself at a seaside trattoria in Trieste! There’s a chill in the air and soup is on the menu! #Italy



  • A 16 oz. pack of Bob Evans® bulk sausage (Savory Sage©)
  • 232oz. containers of chicken bone broth (gluten-free)
  • 4 oz. Primo Taglio® diced pancetta
  • 14.5 oz can of Fire Roasted Diced Garlic tomatoes, undrained
  • 38 oz. cans of Hunt’s® Basil, Garlic & Oregano tomato sauce
  • 26 oz. containers of ready chopped celery and onions
  • 1 1/2 cups of diced fresh carrots (2 large peeled carrots)
  • 4 large fresh garlic cloves, grated
  • 2 large sprigs of fresh basil, one chopped fine to add to the veggies and 1 cut en chiffonade to add a punch of fresh flavor to the soup.
  • Fresh oregano – leaves from 2 stems.
  • Several sprigs of fresh thyme stripped from the stems
  • 1 teaspoon of dried McCormick® Italian herbs
  • Sea salt to taste
  • Freshly cracked black pepper to taste
  • 1 or 2 cans of organic cannellini beans
  • 1 1/2 cups dry Ditalini pasta (cooked separately)
  • Fresh shredded aged Parmesan


  1. In a large, heavy bottom frying pan, add the bulk sausage and break up into the smallest pieces possible. I use this great kitchen gadget for this purpose.
  2. On low heat, cook through until done but do not burn the meat. Remove to a double layer paper towel using a slotted spoon and set aside.
  3. In a large Dutch oven, sauté the pancetta on low heat.
  4. To the pancetta, add the chopped onions and celery plus the diced carrots.
  5. Sauté for about 8 minutes over low heat until the onions are translucent. At this point, add one sprig of chopped fresh basil.
  6. Add the minced fresh garlic and sauté for a couple more minutes. Mix the vegetables to combine evenly.
  7. Add the tomato sauce and the diced tomatoes.
  8. Season with the fresh herbs – I stripped the leaves from the thyme and gave the oregano and basil leaves a rough chop.
  9. Add the dried herbs to the soup mixture.
  10. Add one container of chicken stock plus half of the second container – just enough to cover the vegetables. I intended on putting away two containers of soup for my Mom so I increased the liquid to correspond to the extra ingredients.
  11. Combine the vegetables and stock to mix evenly.
  12. Set soup to simmer for about 50 minutes.
  13. Just before serving-first, add sausage to heat through then add the beans to also heat through.


  • To Serve: In a large soup bowl, add a ladle full of cooked pasta. Top with hot soup. Garnish with Parmesan. Serve with a salad and hot, homemade garlic bread.
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