Spicy Italian Sausage Pasta Fagioli

This Spicy Italian Sausage Pasta Fagioli is a cozy twist on the classic Italian bean and pasta soup, made heartier with hot Italian sausage and wide, ribbon-style pasta. Rich, comforting, and full of bold flavor, it’s an easy one-pot meal perfect for weeknights or cold-weather cooking.

When the weather turns cold, and you want something comforting, filling, and packed with savory flavors, this Spicy Italian Pasta Fagioli Soup checks every box. As a former culinary instructor, I enjoy teaching home cooks how to adapt classic dishes without losing their essence. This recipe is loosely inspired by the classic Italian dish—but made heartier with hot Italian sausage, tender white beans, and fun pasta cooked directly in the soup for rich flavor.

This is the kind of Italian soup that feels like comfort food but still teaches you solid cooking fundamentals along the way.

What Is Pasta Fagioli?

Pasta fagioli soup, also known as pasta e fagioli soup, pasta fazool, or pasta fasul, is a classic Italian dish made with small pasta and beans simmered in a savory broth. Traditionally, it was a simple, humble meal meant to stretch pantry staples into a complete meal.

Depending on the region—and the cook—you’ll see versions made with tomato sauce, tomato paste, canned tomatoes, or even fire-roasted tomatoes. Beans can range from cannellini beans to great northern beans or white kidney beans. Some versions are vegetarian, while others use mild sausage, hot sausage, ground beef, or even ground turkey.

That flexibility is exactly why pasta fagioli has become one of those time favorites in Italian home cooking.

Why You’ll Love This Spicy Italian Sausage Pasta Fagioli

This version leans bold, cozy, and deeply satisfying. The hot Italian sausage adds a ton of flavor, while the pasta cooked right in the soup creates a thick, comforting broth.

Why it works:

• It’s an easy soup made in one large pot
• The pasta cooks until perfectly al dente, soaking up the soup broth
• It’s a complete meal—protein, vegetables, beans, and pasta
• Leftovers taste even better the next day

If you love soup recipes that feel like a full meal with a side of crusty bread, this one belongs in your rotation.

Ingredients You’ll Need

• Protein
  Hot Italian sausage (substitute sweet Italian sausage, mild Italian sausage, ground turkey, or ground beef)
• Aromatics & Vegetables
  Yellow onion, carrots, celery stalks, and garlic cloves (substitute shallots for onion or leeks for celery)
• Seasonings
  Italian seasoning, salt, black pepper, and red pepper flakes for optional heat (substitute crushed Calabrian chiles if desired)
• Soup Base
  Dry red wine, tomato sauce, and beef broth or beef stock (substitute chicken stock, low-sodium chicken broth, or vegetable broth; crushed or diced tomatoes can replace tomato sauce). If you like adding more protein, swap the beef stock for homemade slow cooker beef bone broth instead.
• Pasta
  Mafaldine (mafalde corte No. 32) or other small pasta such as ditalini or elbow macaroni
• Beans & Greens
  White beans such as cannellini beans, great northern beans, or white kidney beans, plus fresh kale (substitute Swiss chard, spinach, or escarole)
• Optional Flavor Boosters
  Bay leaves, diced tomatoes or fire-roasted tomatoes, and a Parmesan cheese rind for extra depth and rich flavor

How To Make Spicy Italian Sausage Pasta Fagioli

1. Start by heating a large pot or Dutch oven over medium-high heat with a small amount of olive oil or extra-virgin olive oil. Add the hot sausage and cook, breaking it up with a wooden spoon, until fully browned. If there’s excess grease, blot lightly with a paper towel—but leave the flavorful drippings.
2. Lower the heat to medium, then add the diced onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in the garlic cloves and cook for about 30 seconds.
3. Season with Italian seasoning, salt, black pepper, and red pepper flakes. Deglaze with red wine, scraping up the browned bits from the bottom of the pot.
4. Add the tomato sauce and 6 cups of broth. Bring to a gentle boil, then reduce to a simmer and let it cook for 15–20 minutes.
5. Add the pasta directly to the soup and cook pasta according to package directions, usually about 10–12 minutes, until al dente. Add more cups of broth as needed to maintain your desired thickness.
6. Finally, stir in the tender white beans and kale. Remove from heat and let sit for a few minutes before serving.

Should You Cook Pasta Directly In the Soup?

Yes, I often recommend it for a few reasons. Cooking small pasta directly in the soup allows it to absorb flavor, creating a richer broth. The tradeoff is thickness: pasta continues absorbing liquid over time, so expect a thinner soup at first and a thicker one later.

If you prefer, you can cook pasta separately in salted water and add it at the end, but for comfort food like this, cooking it in the soup is worth it.

What Pasta Works Best for Pasta Fagioli?

Traditionally, tube-shaped pasta like ditalini pasta or elbow macaroni is common. I love mafaldine because it’s a fun pasta that adds texture while still working well in soup.

Other great options:

• Elbow macaroni
• Ditalini
• Broken lasagna sheets
• Any small pasta meant for soups

Avoid large noodles—they overpower the broth.

How To Store and Reheat Pasta Fagioli

Store leftovers in airtight containers in the fridge for up to 4 days. The soup will thicken as it sits. When reheating, add a splash of beef broth or chicken stock to loosen it back up.

Reheat gently over medium heat, stirring often.

Can You Freeze Pasta Fagioli?

You can freeze it, but for the best texture, freeze it before adding pasta. If freezing leftovers with pasta, expect softer noodles once reheated. Let the soup cool to room temperature before freezing, and thaw overnight in the fridge with cold water if needed.

Variations and Substitutions

• Swap hot sausage for mild sausage or sweet Italian sausage
• Use chicken stock or low-sodium chicken broth instead of beef broth
• Try ground turkey or ground beef for a lighter option
• Add diced tomatoes or fire-roasted tomatoes
• Finish with fresh chopped parsley and a Parmesan rind

This classic Italian dish proves that a flexible Italian recipe can still deliver rich flavor, savory comfort, and a full meal in one bowl.

More Recipes To Try

• Roasted Red Pepper Tomato Soup
• Low Carb Beer Cheese Soup
• Dutch Oven Beef Barley Soup
• Lemon Chicken Pasta Salad
• Dutch Oven Chicken Noodle Soup Recipe