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.

Course Appetizer, dinner, lunch, Main Course

Cuisine American, Italian, Mediterranean

Keyword comfort food, hearty, one-pot, spicy, spicy italian sausage pasta fagioli

Prep Time 20

Cook Time 40

Servings Servings

Calories 72kcal

Author Bon Appeteach

Ingredients

1 lb Hot Italian Sausage
1 medium Yellow Onion diced
2 Carrots diced
3 Celery Stalks diced
3 cloves Garlic minced
1 tsp Dried Italian Seasoning
1/2 tsp Salt
1/2 tsp Black Pepper
1 pinch Red Pepper Flakes optional- for heat
1 cup Dry Red Wine
6-8 cups Beef Stock
1 24 oz. jar Tomato Pasta Sauce
8 oz Mafaldine (mafalde corte No. 32) Pasta or other short cut pasta like ditalini
1 can White Beans drained
2 cups Kale chopped

Instructions

Brown the sausage: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until fully browned and cooked through. Do not drain—those drippings add flavor.
Build the vegetable base: Add the diced onion, carrots, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for 30 seconds until fragrant.
Season the soup: Stir in the Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 30 seconds to bloom the spices.
Deglaze with wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2–3 minutes until slightly reduced.
Add sauce and stock: Stir in the tomato sauce and 6 cups of beef stock (the soup may need more liquid after the pasta is cooked- see the next step). Bring the soup to a gentle boil, then reduce to a simmer. Simmer uncovered for 15–20 minutes to allow the flavors to meld. Add additional stock as needed for your desired consistency.
Cook the pasta: Add the mafaldine pasta directly to the pot. Reduce heat to a steady simmer and cook, stirring occasionally, for 10–12 minutes, or until the pasta is tender. Add additional stock as needed as the pasta absorbs liquid.
Finish the soup: Stir the cooked pasta, white beans, and chopped kale into the soup. Remove from heat and let sit for 2–3 minutes, just until the kale wilts.
Serve: Taste and adjust seasoning if needed. Serve hot with grated Parmesan and crusty bread, if desired.

Notes

Texture tip: This soup will naturally thicken as the pasta cooks and continues to absorb broth. Add extra stock when reheating.
Pasta swap: Ditalini, small shells, or broken lasagna noodles also work well.
Storage: Refrigerate leftovers for up to 4 days. Expect a thicker consistency the next day.

Nutrition