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Creamy Pasta Fagioli

Creamy Pasta Fagioli

A classic Italian soup kicked up a notch with creamy cheesy goodness!
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Prep Time 10 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American, Italian
Servings 6


  • 2 lb Ground Italian Sausage I used pork
  • ½ White Onion
  • 3 Garlic Cloves minced
  • 2 tbsp Avocado Oil
  • 1 tsp Rosemary
  • 1 tsp Coarse Black Pepper
  • 1 tsp Basil
  • 1 tsp Thyme
  • 1 tsp Salt
  • 1 cup Carrot diced
  • 1 cup Celery diced
  • 1 15oz can Kidney Beans drained
  • 1 15oz can Cannelloni Beans drained
  • 1 qt Chicken Broth
  • 1 15oz can Diced Tomato
  • 1 15oz can Tomato Puree
  • 2 cups Short Pasta ditalini, elbows, etc.
  • 1 cup Heavy Cream
  • 1 cup Parmesan Cheese shredded (plus more for garnish)


  • Prepare all of the ingredients. Start water boiling for pasta
  • In a large stock pot over medium high heat, add oil, onions, garlic, salt, pepper, rosemary and thyme. Cook for 3-4 minutes. Add sausage and cook until browned.
  • Add carrots and celery to the pot and cook another 3-4 minutes. Then add chicken broth, diced tomato, tomato puree, kidney beans, and cannelloni beans. Cover and reduce to medium heat, cook for 25 minutes.
  • While soup is cooking, add pasta to boiling water. Cook as directed on package. Drain in a colander and rinse with cool water to arrest cooking process.
  • Add the pasta to the pot and mix together. Add heavy cream and cook for 3 minutes. Then add cheese and cook another 3 minutes.
  • Serve with parmesan cheese as a garnish if desired.
Keyword hearty soup, Pasta, pasta dishes, soup
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