Mom’s Pasta Fagioli


  • 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 ribs celery, finely chopped
  • 3 cloves garlic, minced
  • salt
  • Freshly ground black pepper
  • 2 15-oz. cans Great Northern Beans or Cannellini
  • 1 15-oz. can diced tomatoes
  • 1 32-oz. box chicken broth
  • 1 1/2 c. ditalini pasta (or other small shape¬†pasta)
  • Freshly grated Parmesan, for garnish
  • Freshly chopped parsley, for garnish (optional)
  • Good bread


  • 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.
  • 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. Bring to a boil, then stir in ditalini.
  • Reduce heat to medium and cook until pasta is al dente, about 8 minutes.
  • Taste and adjust seasoning if necessary.
  • Serve in bowls garnished with Parmesan and parsley if desired.
  • Serve with good bread
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