This isn’t your average pasta e fagioli recipe. As someone who’s spent years developing nutrient-dense recipes that don’t skimp on flavor, I added two easy upgrades—Italian chicken sausage and cheese ravioli—to boost both protein and flavor. The result is an easy pasta fagioli that is a cozy, one-pot meal that feels indulgent but delivers a nutritious and hearty soup you will absolutely love.
When it’s soup season, you want a recipe that will be filling, comforting, nutritious and of course flavorful. It’s sometimes hard to satisfy all those requirements, but we do it with ease around here.
This easy pasta fagioli recipe is ready in about 30ish minutes, and each serving has about 30 grams of protein and 10 grams of fiber. And it is PACKED with flavor, with leftovers tasting just as good if not better, the next day.
Make sure to check out some of our other really popular soup recipes that are easy, hearty and delicious. Beef and potato soup, creamy taco soup and the best vegetarian chili.
Ingredients for pasta fagioli with sausage
- Diced pancetta, for garnishing but this is optional! If you wish to lower calories a bit you can garnish with fresh herbs and a sprinkle of parmesan cheese instead.
- Mild Italian chicken sausage – using chicken sausage is key to keep calories and saturated fat in check. Thankfully it is really easy to find chicken sausage so this should not be a problem. Note that the recipe calls for 8 ounces, and this is approximately 3 sausage links.
- Diced onion and minced garlic to add plenty of flavor!
- 4 cups reduced sodium chicken broth. This will be enough for the initial batch of soup, but that you will need to add more liquid (about 1 cup) when reheating leftovers, as the pasta greatly absorbs the broth.
- 1 package frozen lima beans and 1 can white beans like Great Northern or Cannellini beans, making sure they are rinsed and drain.
- 1 can crushed tomatoes to add flavor and richness. You can also used diced tomatoes if that’s all you have available.
- 1 package refrigerated cheese ravioli, usually sold in 9-10 ounce packages.
- Dried Italian seasoning and kosher salt for added flavor.
What is Pasta Fagioli?
Pasta fagioli, also known as pasta e fagioli, is an Italian American soup that literally translates to “pasta and beans.” A traditional recipe is typically a tomato based broth with red or white kidney beans and a small shaped pasta like a ditalini. Most recipes also call for a variety of vegetables.
Our version adds a bit more protein via the chicken sausage and cheese ravioli, which also makes it more filling and satisfying! We also add lima beans, known for their firm texture, for added fiber and protein. This adds an unexpected yet delicious chewy texture to the soup.
How to make pasta fagioli
Saute the pancetta
In a large Dutch oven cook diced pancetta on medium-high heat for about 5 minutes till brown and crispy, stirring often. Remove from the pan and set aside to be used as an optional garnish.
Cook onion, garlic & sausage
Remove casings from the sausage links and add to the same Dutch oven, along with garlic and onion and cook over medium heat for about 5 minutes, until sausage is browned, stirring occasionally. Make sure to break up sausage into small bite size pieces using a ground meat spatula tool as shown.
Add remaining ingredients
Add about ½ cup of the chicken broth to the sausage and onion mixture, scraping up any browned bits off the pan, then stir in the next 5 ingredients, including the remainder of the chicken broth. Bring to a gentle boil, then reduce heat and simmer, covered, for about 15 minutes.
Add ravioli
Remove lid and stir in packaged ravioli, bringing back to a gentle boil. Cook uncovered, for about 8 minutes or according to package directions. Pasta should be tender but still al dente.
Serving suggestions for pasta e fagioli
This easy pasta fagioli soup is so great because it’s truly an entire meal in one. Plenty of protein with vegetables and beans, making it a great source of fiber.
We love ladling a big serving into a soup bowl and garnishing with a bit of grated parmesan cheese and fresh herbs like basil leaves or parsley.
Like most soups, it also tastes fantastic with a little slice of a baguette or some saltine crackers. For extra veggies, serve with a side salad but that’s totally optional!
Recipe variations
- Veggie loaded: add diced carrots, celery or zucchini. Or at the last minute, incorporate leafy greens like chopped up kale, Swiss chard or baby spinach.
- Pasta swaps: substitute refrigerated pasta tortellini for the cheese ravioli. Or keep it classic with small dried pasta shapes like ditalini, elbow macaroni or cavatelli.
- Bean variations: cannellini beans are typically used in pasta e fagioli, but feel free to use what you prefer or have on hand. White or red kidney beans, navy beans or even garbanzo beans would all be great!
Storing pasta fagioli Soup
Store fully cooled, leftover soup in an airtight container in the refrigerator for up 3-5 days. When reheating, you will likely need to add more chicken or vegetable broth, up to 1-2 cups, to maintain a thinner consistency. Or allow the broth to absorb into the pasta and serve it as a much heartier stew.
Gently reheat the soup on the stovetop over medium-low heat until warmed through. You can also microwave individual portions.
You can also store leftover soup in the freezer for up to 3 months. Transfer the cooled soup to a freezer-safe bag or container. Leave about an inch of headspace for the liquid to expand. Note that the pasta may become softer after thawing, however this is the most convenient method.
Thaw the soup overnight in the refrigerator before reheating on the stovetop.
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Did you make this recipe?
If you gave this recipe a try, I’d love your feedback! Any tips or recipe additions you’d like to share, I’d love to hear it! Let’s connect down in the comments below.
Best Pasta Fagioli Recipe
Equipment
- 1 Large 6 Quart Dutch Oven
Ingredients
- 3 ounces pancetta chopped, optional
- 8 ounces Italian sausage mild, chicken
- 1 medium onion diced
- 3 garlic cloves minced
- 32 ounces chicken broth may use more if needed
- 15 ounces cannellini beans rinsed, drained
- 15 ounces crushed tomatoes
- 10 ounces frozen lima beans
- 2 teaspoon Italian seasoning blend
- ½ teaspoon salt
- 10 ounces refrigerated cheese ravioli
- parmesan cheese & basil leaves for garnish
Instructions
- In a large Dutch oven cook pancetta on medium-high heat for about 5 minutes till brown and crispy, stirring often. Remove from the pan and set aside.3 ounces pancetta
- Remove casing from sausage and add to the same Dutch oven, along with garlic and onion and cook over medium heat for about 5 minutes, until sausage is browned, stirring occasionally. Make sure to break up sausage into small bite size pieces using a ground meat spatula as linked above.8 ounces Italian sausage, 1 medium onion, 3 garlic cloves
- Add about ½ cup of the chicken broth to the sausage and onion mixture, scraping up any browned bits off the pan, then stir in the next 5 ingredients, including the remainder of the chicken broth.32 ounces chicken broth, 15 ounces cannellini beans, 15 ounces crushed tomatoes, 10 ounces frozen lima beans, 2 teaspoon Italian seasoning blend, ½ teaspoon salt
- Bring to a gentle boil, then reduce heat and simmer, covered, for about 15 minutes.
- Remove lid and stir in packaged ravioli and boil gently, uncovered, for about 8 minutes or according to package directions. Pasta should be tender but still al dente.10 ounces refrigerated cheese ravioli
- To serve, ladle into large soup bowls and garnish with pancetta, a sprinkle of parmesan cheese and basil.parmesan cheese & basil leaves
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