Pasta Fagioli – spicy… or not!

My hubby didn’t add hot sauce… heed my warning!

If you love spice – I mean, really love it, follow the main recipe. If you don’t, lessen the spice by choosing all or some of the modifications in parentheses.

You’ll need:

  • 1 Tbsp olive oil
  • 1/2 red onion, chopped (or 1/2 sweet onion)
  • 2 cloves garlic, minced
  • 10 or so baby carrots, sliced thin
  • 1 lb ground hot sausage, casings removed if necessary (or 1 lb sweet sausage)
  • 1 Tbsp Italian seasoning – I didn’t have this, so I added 1/3 each dried parsley flakes, dried oregano, and dried rosemary to fill up a 1 Tbsp measure
  • 1 tsp red pepper flakes (or less, or none)
  • 1 can (14.5 oz) chili-style diced tomatoes (or 1 can regular diced or crushed tomatoes)
  • 4-5 cups chicken stock, divided – this means this ingredient gets used at different steps of the recipe for a total of 4-5 cups used
  • 1 cup water
  • 1 – 1 1/3 cups dried pasta – a short-cut pasta like spirals, bow ties, small shells, or the little tubes you traditionally see in pasta fagioli work well
  • 1 can cannellini beans, rinsed
  • 1 can dark red kidney beans, rinsed
  • Parmesan cheese for topping, if desired


  • Put a dutch oven, or other heavy pot, on medium-high heat (7 out of 10), heat for about a minute.
  • Add 1 Tbsp olive oil to the pot, and let heat about 1 more minute
  • Add 1/2 onion, chopped, to the pot and cook about 2 minutes
  • Add the sliced carrots and cook about another 2 minutes
  • Add the minced garlic and give a quick stir
  • Add the sausage, breaking it up with a spatula, as it cooks, until there is no pink left



  • Add the canned tomatoes, Italian seasoning, red pepper flakes, and 4 cups chicken stock
  • Bring to a boil – you may have to turn up the heat a bit – then reduce the heat to simmer and cook for 30 minutes
  • Add 1 cup water
  • Add pasta, cannellini beans, and kidney beans
  • Turn the heat to medium-high to high and bring to a boil again
  • Once boiling, reduce to simmer and cook 8 minutes, or until the pasta is tender – yep, stick in your fork and try some of that pasta!


Serve with Parmesan cheese on top!


Note: I added a final cup of chicken stock because there was not enough broth to cover the solid ingredients once I dished out a couple of bowls.

Recipe based off of this one found on Pinterest:


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