Cooking with Chef Bryan - Pasta e Fagioli Soup

Pasta-e-Fagioli-Soup (1).jpg
Pasta-e-Fagioli-Soup (1).jpg

Here’s a delicious soup to get family and friends around the dinner table!


4-6 celery stalks, chopped

4 carrots, peeled and chopped

1 onion, chopped

1 pound Italian sausage

1 tbsp minced garlic

1 can diced tomatoes (28 oz)

1 can kidney beans (15.5 oz)

1 can great northern beans (15.5 oz)

1 can tomato paste, (6 oz)

6 cups chicken stock

2 tbsp Italian seasoning

1 pound small pasta (elbow, small shells)


1) Heat a large stock pot on the stove and add enough olive oil to lightly coat the bottom of the pot.

2) Add the chopped celery, carrots, and onion to the stock pot. Saute for 3 minutes. Add the Italian sausage and minced garlic. Saute until the sausage is fully cooked.

3) Add the diced tomatoes, beans (liquid too), tomato paste, chicken stock and Italian seasoning. Bring to a boil and add the small pasta to the pot. Reduce the heat to a simmer and cook until the pasta is fully cooked.

4) Serve with your favorite bread and enjoy!