By Chef Alli

Pasta Fagioli

Pasta Fagioli


 ½ lb. Italian sausage, crumbled (or use regular pork sausage and add 1 tsp. Italian seasonings in addition to spices listed below)

½ lb. lean ground beef, crumbled and cooked, fats drained

1 Tbs. dehydrated onion flakes

2 cloves garlic, minced or crushed

1 tsp. dried oregano leaves

1 tsp. dried thyme leaves

2 Tbs. tomato paste

28 oz. Italian diced tomatoes, undrained

2 cups cooked dark kidney beans, or substitute 14 oz. can dark kidney beans, drained and rinsed

2 cups beef broth

1/8 - 1/4 tsp. red pepper flakes

Kosher salt and freshly ground pepper, to taste

½ lb. penne pasta, cooked according to package directions, drained and reserved

2 Tbs. freshly minced Italian parsley (or sub 1 tsp. dried parsley)

Parmesan cheese, freshly shredded (may 


Sauté the sausage, ground beef, onion, garlic, oregano and thyme in a heavy Dutch oven over medium high heat until the meats are nicely browned and cooked throughout, crumbling them as they cook; drain any fats that accumulate.

Add the tomato paste to the meat mixture and cook over medium heat until the tomato paste has turned from bright red in color to a rather dull, brownish-red color.

Stir in the tomatoes with their juice, drained and rinsed kidney beans, broth and red pepper flakes; season to taste with kosher salt and pepper. Simmer the soup over medium-low heat for 25 to 30 minutes, adding more beef broth if needed, until the soup is a nice consistency.

To serve, place the warm cooked penne pasta into serving bowls, topping the pasta with the prepared soup; garnish with Italian parsley and Parmesan.

  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to