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Pasta E Fagioli (Pasta & Bean Soup)

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“Pasta e Fagioli, pasta fazool, or any way you want to say it! Regardless of how you pronounce it, this is a soup made with love. And, unlike so many others, this is not a copycat from any restaurant chains. I've made this rustic Italian soup a hearty dish by adding sausage. Served with a good Chianti and a fresh loaf of Italian bread, and you are ready to find some one's way of his or her stomach! :)”
1hr 20mins

Ingredients Nutrition


  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Saute and crumble the sausage until browned. (You could also cook the whole sausages in their casings until golden brown and cut into 1/4-inch slices.) Remove sausage with a slotted spoon and set aside.
  2. In a large saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion, garlic, celery, carrots, parsley, oregano and red pepper flakes. Cook until onion is transparent, about 10 minutes, stirring often.
  3. Add the crushed tomatoes with their juices, red wine, chicken broth and salt and pepper to taste. Bring to a boil, reduce heat, and simmer for 30 minutes, partially covered. Stir in the beans and sausage. Cook over medium heat for 10 minutes.
  4. Meanwhile, bring 4 quarts of salted water to a boil. Add the pasta and cook until al dente, 8 to 11 minutes, according to package instructions.
  5. Drain the pasta and add it to the other ingredients. Stir well. Turn heat to low and and let mixture rest in the covered pot for 10 minutes before serving.
  6. Ladle the soup into bowls and serve with grated cheese.
  7. Mangia Bene!

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