Pasta e Fagioli

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Pasta e Fagioli


  • 4 ounces Cappello's Lasagna Sheets, thawed 

  • 1/2 pound Italian sausage

  • 2 tablespoons olive oil 

  • 1 medium yellow onion, diced 

  • 2 medium carrots, diced 

  • 2 celery stalks, diced 

  • 3 cloves garlic, minced

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper 

  • 1/4 teaspoon red pepper flakes 

  • 2 15-ounce cans of great northern beans

  • 1 15-ounce can diced tomatoes

  • 1 cup kale, ribs and stems removed and chopped 

  • 5-6 cups vegetable or chicken broth 

  • 1 bay leaf 

  • parmesan, for finishing 

  • fresh parsley, for finishing 


  • Heat oil in a dutch oven or large pot placed on a stove set to medium heat. 

  • Add sausage and cook, breaking it up into pieces with a wooden spoon, until cooked through, about 5 minutes. 

  • Add onion, carrots and celery and cook until softened, about 5 minutes.

  • Add garlic and cook until fragrant. Add salt, black pepper and red pepper.

  • Stir in beans, diced tomatoes, kale, broth and bay leaf. 

  • Bring to a boil, then stir in lasagna pieces. Reduce heat to medium and cook until pasta is done, about 90 seconds. Taste and adjust seasoning if necessary. Remove bay leaf. 

  • Ladle into bowls and top with parmesan and parsley.

Kids Can Do

  • Help stir the soup

  • Add the soup toppings