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Pasta Fazool Recipe

Our Pasta Fazool Recipe is packed with hearty Italian sausage, creamy white beans, loads of veggies, and a parmesan-infused broth you'll fall in love with. We stir in a handful of hearty kale and garnish this easy soup with as much parmesan cheese as your heart desires.

Course Soup
Cuisine Italian
Keyword pasta fagioli, pasta fazool, white bean soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 people
Calories 407 kcal
Author Nicole


  • 2 tsp olive oil
  • 3 sweet, mild, or hot italian sausage links, removed from casings (you can also use 1/2 lb bulk sausage)
  • 1/4 cup diced onion
  • 3 large garlic cloves, minced
  • 3/4 cup diced carrot
  • 1/2 cup diced celery
  • 6 sprigs fresh thyme
  • 2 - 14.5 oz cans cannellini beans, rinsed and drained
  • 1 tbsp tomato paste
  • 14.5 oz can diced tomatoes with basil and garlic
  • 3 3/4 -4 cups low-sodium chicken broth or stock
  • 1 tsp kosher salt
  • 1 parmesan cheese rind
  • 1 1/2 cups ditalini or other small pasta shape
  • 1 cup packed kale, roughly chopped
  • parmesan cheese for garnish
  • crusty bread for dipping


  1. Heat a large skilet to a medium heat. Add olive oil. Once the oil is hot. Add the sausage you removed from casings. Let the sausage brown and then use a wooden spoon to break the sausage up into small pieces.

  2. Once the sausage is brown, reduce the heat to medium low and add onion, garlic, carrot, and celery. Stir to combine. Season with a little bit of salt and pepper. Cook for 1-2 minutes just until coated in the sausage and ever-so-lightly softened.

  3. Using a fork, gently mash about 1/4 of the white beans. Add thyme, white beans, canned tomatoes, tomato paste, canned tomatoes, 3 3/4 cup chicken stock, 1 teaspoon of salt, and parmesan cheese rind to the veggies. Bring to a boil and reduce to a simmer. Simmer for 7-8 minutes until the white beans start to soften and thicken the soup. Stir halfway through.

  4. Stir in the pasta. Continue to simmer until the pasta is aldente. Stir every minute or so to prevent the pasta and veggies from sticking to the bottom of the pot. It will be thick, so if you leave it alone too much, it will stick. If the stew is thicker than you'd like, add the remaining 1/4 cup of chicken broth (or more).

  5. Add the kale. Stir until wilted, it should take about 30 seconds to a minute. Remove the thyme sprigs (if there are any leaves left on them, pull them off and put them back into the stew) and parmesan cheese rind. Season to taste with salt and pepper.

  6. Garnish with lots of grated parmesan cheese. Serve with crusty bread for dipping.

Nutrition Facts
Pasta Fazool Recipe
Amount Per Serving (1 serving)
Calories 407 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 43mg14%
Sodium 980mg43%
Potassium 541mg15%
Carbohydrates 51g17%
Fiber 7g29%
Sugar 4g4%
Protein 19g38%
Vitamin A 3995IU80%
Vitamin C 25mg30%
Calcium 119mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.