Pasta Fagioli Soup
This thick Pasta Fagioli Soup is hearty enough for a main dish and a great way to warm up in the cold months ahead! I love a thick soup that’s chock full of ingredients, and this one has a little of everything! Pasta e Fagioli means pasta and beans in Italian, so I went ahead and used whole wheat elbow macaroni and cannellini beans. To fill out your soup, you’ll also add hot Italian poultry sausage, a bunch of herbs and veggies, and it’ll all come together in a rich, savory tomato broth.
This recipe makes a lot of soup, so it’s a great one to share with friends or family or freeze for later. Plus it’s just 254 calories or 3 WW Points for a satisfying 1 ½ cup serving! To view your current WW Points for this Pasta Fagioli Soup and track it in the WW app or site, click here!
Does this soup freeze well?
Yes! This Pasta Fagioli Soup recipe makes a ton of soup, so it’s nice to freeze some for later. You may want to add a bit of water when reheating your frozen soup until you reach your desired soup consistency. I love using my Souper Cubes (affiliate link) to freeze soup, but you can use whatever method you choose!
Looking for more tasty lightened up soup recipes to warm up to in the colder weather months ahead? Check out my Butternut Squash Soup, Lasagna Soup, Creamy Chicken Stew, Black Bean Soup, Slow Cooker Loaded Potato and Cauliflower Soup, Creamy Chicken and Gnocchi Soup, Beef Taco Soup, Sausage and Tortellini Tomato Soup, Buffalo Chicken Soup, Slow Cooker Beef and Barley Soup, Zuppa Toscana, Broccoli Cheddar Soup, Creamy Chicken and Wild Rice Soup, Spaghetti and Meatball Soup, and so many more in the Soups category of my recipe index!
Pasta Fagioli Soup
- 4 teaspoons olive oil, divided
- 1 lb uncooked hot Italian turkey or chicken sausage, casings removed if present
- 1 medium onion, diced
- 3 large carrots, finely diced
- 2 medium celery ribs, finely diced
- 4 garlic cloves, minced
- 4 cups reduced sodium chicken broth
- 1 cup water
- 28 oz can crushed tomatoes
- 15 oz can tomato sauce
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 1 bay leaf
- 4 oz dry whole wheat elbow macaroni pasta
- 2 cups torn fresh spinach
- 1 oz freshly grated Parmesan cheese
- Drizzle 2 teaspoons of olive oil into the bottom of a large soup pot and bring over medium heat. Add the sausage and cook, breaking it up into small pieces with a cooking spoon or spatula as it browns. Remove the sausage to a side plate when cooked.
- Drizzle the remaining 2 teaspoons of olive oil into the pot and allow the oil to heat. Add the onion, carrots, and celery and cook for 5-7 minutes until softened. Add the garlic and cook for another 30-60 seconds.
- Stir in the broth, water, crushed tomatoes, tomato sauce, beans, salt, Italian seasoning, oregano, basil, thyme, pepper, bay leaf, and the cooked sausage from step one. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to med-low to simmer and simmer for 5 minutes.
- Stir in the pasta and simmer over med-low heat for 8-10 minutes until the pasta is cooked. With about 3 minutes left in the cook time, stir in the spinach to allow it to wilt.
- Remove the pot from heat. Locate and discard the bay leaf. Stir in the Parmesan cheese until it melts into the soup. Soup will thicken upon standing.
254 calories, 35 g carbs, 4 g sugars, 6 g fat, 2 g saturated fat, 18 g protein, 8 g fiber, 1079 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
6 per (1 ½ cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below Inspired by Easy Weeknight Recipes and Taste and See