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 between 3-4 WW PersonalPoints for a satisfying 1 ½ cup serving! To view your WW PersonalPoints 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
Ingredients
- 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
Instructions
- 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.
Notes
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
This looks delicious! Looks like the link for your souper cubes is not working. Thought you might want to double check so you can get credit where credit is due
Oh, I’m so glad for the link to the personal points! I’m 78 pounds down so far on WW…hubby joined in the fall and is 32 down so far…and we LOVE your recipes. Look forward to making this, we love good soup!
After browning the sausage, could you throw everything into a crock pot to let it cook all day? This looks super good!
It’s hard for me to find hot italian turkey sausage here but I can normally find sweet italian turkey. Do you think that would alter the taste very much?
It will probably taste different, but I think it will still be delicious!
I made this tonight with sweet italian turkey sausage (my 6 year old and 2 year old are really picky about no spicy stuff) and it turned out delicious!!! Another recipe going into our regular rotation. Thank you!
Made this for dinner tonight and it was delicious! It is so hearty and filling and it makes a lot—looking forward to leftovers for lunch tomorrow. I used one can of cannellini and one can of kidney beans because that is what I had otherwise no changes. This one is definitely going into the rotation. Thanks Emily! And thanks for adding the personal point links to your recipes, it’s been really helpful with the WW change.
I love your recipes and am so grateful to you! Unfortunately, I am no longer able to find turkey Italian sausage in my small town in northern Indiana. I used to use it so much. Any ideas for substitutions?
Yes! You can just get ground turkey and mix in sausage seasonings and it will taste great. I do this in my Italian Sausage Bread recipe here if you want to use the seasonings I used: https://emilybites.com/2021/01/italian-sausage-bread.html
This also allows you to control how lean your “sausage” is depending on which ground turkey you buy. It only adds a minute or two to prep time do, as you’re just measuring out seasonings and dumping them in. I hope that helps!
Made this yesterday and it was amazing!
Made this for dinner, we all LOVED it. Definitely going into rotation. Thanks for a great recipe!!