Chicken Pasta e Fagioli Soup

This spin on the traditional Italian dish is filling, flavourful, and very affordable to make. Packed with vegetables this is a delicious, healthy choice to feed your family.
Serves: 10
Prep Time: 10 min
Cook Time: 60 min


1 lb lean ground chicken
1 tbsp olive oil
3 carrots, diced
2 celery, diced
1 cup onions, diced
2 cloves garlic, minced
1 can (796 ml) crushed tomatoes
6 cups low-sodium chicken broth
1/2 tsp black pepper, ground
1 tbsp Italian seasoning
1 can (540 ml) canned kidney beans, not rinsed
1 cup ditalini pasta, small tubes
1/3 cup Parmesan cheese, grated

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Heat olive oil in a soup pot over medium heat. Add diced carrots, celery and onions, Sauté a few minutes until softened. Add minced garlic and ground chicken and sauté another 10 minutes or until chicken is cooked through. Use the back of a spoon to break up ground chicken into smaller pieces as it cooks.

  2. In a pot, stir in crushed tomatoes, chicken broth, black pepper and Italian seasoning. Cover and simmer over low heat for 30 minutes.

  3. Add ditalini pasta and cook for 8 minutes or until pasta is al dente.

  4. Add canned beans with liquid and parmesan cheese and turn off. Let sit 5 minutes.

  5. To serve, ladle into soup bowls and sprinkle with additional parmesan cheese.

Helpful Tip

Pasta and bean soups – pasta e fagioli – are popular Italian peasant food usually served very thick. The soup would traditionally be made with dried or fresh beans and would not usually contain meat. If this version is too thick for your liking, add more wine or broth. Optional additions include 500 mL of shredded kale or spinach leaves. The recipe also works well with chick peas and other kinds of canned cooked beans. This recipe was tested with low-sodium chicken broth.

Nutrition Info

Per 390 g serving Amount
Protein16 g
Fat9 g
Saturated Fat1 g
Carbohydrate26 g
Fibre5 g
Sugar6 g
Cholesterol35 mg
Sodium470 mg
Per 390 g serving % Daily Value
Vitamin A10
Vitamin C30
Vitamin B67
Vitamin B127