Pasta e Fagioli; This soup is about as simple as they come. Quick to throw together, ready in an hour, and perfect for a cold day. Perfect for any day. Just don’t forget the unlimited bread sticks.

Pasta e Fagioli | Kita Roberts

Be honest, who’s not game for some unlimited breadsticks? Soft buttery awesomeness dipped in hot soup. Let’s get carb-a-rific. And even though I could make a meal of just hot fresh breadsticks and butter, I figured that wouldn’t play so well on the Girl Carnivore server. With those little bowls of soup often being pretty satisfying as well, I figured I’d whip something up proper for on here. A hearty zesty soup from our favorite guilty pleasure chain served alongside a heaping portion of ricotta stuffed shells. Walk in tonight, and give yourself a soup, salad and breadstick combo.

If you’re good, you may even give yourself a tip.

Pasta e Fagioli | Kita Roberts

If you’ve tried my Pasta e Fagioli recipe, or any other recipe on please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME  on Instagram @girlcarnivore as well as on  Twitter and Facebook.

Looking to bring Italy to the table this week?  Try these out!

Italian Wedding Soup

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Copycat Olive Garden Pasta e Fagioli

5 from 1 vote
Prep: 15 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 25 minutes
Servings: 8
Pasta e Fagioli | Kita Roberts
This soup is about as simple as they come. Quick to throw together, ready in an hour, and perfect for a cold day. Perfect for any day. Just don’t forget the unlimited bread sticks.


  • 1 lbs hot sausage bulk or removed from casings
  • 1 yellow onion minced
  • 1 large carrot diced into cubes
  • 3 celery stalks chopped
  • 3 cloves garlic minced
  • 4 cups ow-sodium beef broth
  • 28 oz diced tomatoes
  • 15 oz red kidney beans rinsed and drained
  • 15 oz cannellini beans rinsed and drained
  • 15 oz tomato sauce
  • 16 oz low sodium tomato juice
  • 1 tbsp white vinegar
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp thyme
  • salt and pepper to taste
  • 4 oz ditalini pasta short round tubes


  • In a large Dutch Oven over medium high heat, brown the sausage, about 5 – 7 minutes. Drain fat.
  • Add the onion, carrot, celery and garlic and cook until softened, about 8 – 10 minutes.
  • Stir in the beef broth and scrape up any browned bits. 
  • Add the tomatoes, beans, tomato sauce, vinegar and herbs. Season with salt and pepper. Bring to a boil, then reduce to a simmer and cook for about an hour.
  • Meanwhile cook pasta according to package for just al dente. Drain.
  • Before serving soup, stir in pasta (add more beef broth if needed to accommodate pasta).
  • Serve with fresh parmesan cheese and freshly grated black pepper on top.


Calories: 388kcal | Carbohydrates: 42g | Protein: 22g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 997mg | Potassium: 1167mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1920IU | Vitamin C: 26.2mg | Calcium: 110mg | Iron: 5.5mg
Course: Soup
Cuisine: American, Italian
Author: Kita Roberts

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Pasta e Fagioli | Kita Roberts



Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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Recipe Rating


  1. Going there for their endless breadsticks with salad or soup for lunch used to be a staple. How did I ever let that fall off the routine? Loving this homemade version of that soup, one of my favorites (like many people I am sure)

  2. Oh oh I LOVE this soup so much…and yeah the unlimited breadsticks are dangerous. So at least when I make this at home that temptation will be gone.