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Pasta e Fagioli
with vegan sausage / parmesan

Active: 35 min Total: 35 min
The combination of textures and flavors in this "pasta and bean" soup make it easy to see why this is an Italian classic. We featured this soup in 2017 and it got great reviews for being both comforting and filling.
Smarts: To get the pasta just the right "al dente" texture, we recommend cooking it separately from the soup. You can cook pasta for Wednesday night's meal at the same time.


Pasta e Fagioli:
  • Cheese, parmesan - 2 oz , grated (rind reserved, if possible)
  • Onions, medium - 1 , chopped
  • Carrots - 1/2 lb , chopped
  • Celery - 2 ribs , chopped
  • Pasta, ditalini - 4 oz (sub orzo or any small pasta shape)
  • Beans, cannellini or butter (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, olive - 1 Tbsp
  • Vegan sausage, loose - 8 oz (sub chopped button mushrooms)
  • Italian seasoning - 1 tsp
  • Salt - 1/2 tsp
  • Tomatoes, crushed (15 oz / 397 g) - 1 can
  • Stock, any type - 3 cups
  • Thyme, fresh - 2 sprigs
  • Cheese, parmesan rind, (opt) - 1
  • Baby spinach - 4 oz
  • Lemon juice - 1 tsp
  • Hot sauce of choice (opt) - 1 tsp


  1. Cheese / Onions / Carrots / Celery - Prep as directed. Store cheese in one container. Combine onions, carrots, and celery in another container. (Can be done up to 5 days ahead)
  2. Cook pasta - (Make pasta for Wednesday’s meal at the same time. If prepping right before cooking, get the soup cooking at the same time as the pasta water is coming to a boil.) Bring a large stock pot with salted water to a boil. Add pasta and cook until al dente, tender but not soggy. Drain. (Can be done up to 5 days ahead)
  3. Beans - Drain and rinse.

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  1. Heat a Dutch oven over medium-high heat. Add oil and then onions, carrots, and celery to heated oil. Saute until onions soften, 3 to 4 minutes.
  2. Add vegan sausage and stir to combine. Saute, breaking the sausage apart with a spatula, until it begins to brown on the bottom of the pan, 3 to 4 minutes. Stir in Italian seasoning and salt and cook until fragrant, ~1 minute more.
  3. Pour tomatoes, stock, beans, thyme sprigs, and parmesan rind (if using) over sausage and vegetables. Bring to a simmer. Simmer for 5 minutes to let the flavors come together.
  4. Stir in spinach, lemon juice, and hot sauce (if using). Taste and season with some salt and pepper.
  5. Remove and discard thyme sprigs and parmesan rind.
  6. Divide pasta between bowls (if you made pasta for Wednesday night at the same time, be sure to reserve that portion - you’ll need about 1/3 for tonight’s soup and 2/3 for Wednesday) and ladle soup over top. Top with grated cheese. Enjoy!



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