Pasta Fagioli Soup
This Pasta e Fagioli Soup recipe combines tender pasta, savory sausage, and a medley of beans in a rich tomato broth. It’s an Italian classic that’s warm, hearty, and incredibly satisfying.
Perfect for chilly evenings or cozy gatherings, this flavorful soup is packed with textures and tastes that will make every spoonful a delight. Whether you’re a soup enthusiast or new to Italian cuisine, this dish promises to become a family favorite.
Key Ingredients for Pasta e Fagioli Soup
- Italian Sausage or Ground Beef – Adds a robust and savory base to the soup.
- Small Pasta (Ditalini) – Provides the perfect chewy texture to complement the broth.
- Canned Tomatoes and Tomato Sauce – Delivers a deep, tangy tomato flavor.
- Chicken Broth – Forms the flavorful base of the soup while keeping it hearty.
- Cannellini and Kidney Beans – Offer a creamy, protein-packed addition.
- Carrots, Celery, and Onion – The classic trio of aromatics for depth and sweetness.
- Garlic and Italian Herbs – Infuse the dish with rich, aromatic undertones.
Simple Steps to Make Pasta e Fagioli Soup
- Cook the Sausage: Brown the Italian sausage in olive oil, then set aside to let its flavors infuse.
- Sauté Aromatics: Add onion and garlic, cooking until soft and fragrant.
- Build the Base: Stir in vegetables, tomatoes, and seasonings, letting them meld together.
- Simmer the Broth: Add chicken broth and beans, then simmer to perfection.
- Cook the Pasta: Boil the pasta separately and fold it into the soup for the best texture.
- Serve and Garnish: Ladle the soup into bowls and top with fresh parsley and Parmesan.
Recipe Tips and Variations
For an extra flavor boost, use spicy Italian sausage or a mix of fresh and dried herbs. To make it vegetarian, skip the meat and use vegetable broth. Ensure the pasta is al dente to avoid a mushy texture, especially when storing leftovers.
Storing and Reheating Your Soup
Refrigerate leftovers in an airtight container for up to five days. To reheat, use a stovetop or microwave, adding a splash of broth if the soup has thickened. For longer storage, freeze the soup without pasta for up to three months; add fresh-cooked pasta when reheating for the best result.
Enjoy the comforting taste of Italy with this classic Pasta e Fagioli Soup! Perfect for any occasion, it’s a bowl of pure comfort you’ll want to revisit again and again.
Pasta Fagioli Soup Recipe
Ingredients
- 1 pound Italian sausage mild or spicy or ground beef
- 2 tablespoons olive oil
- 1 cup ditalini or other small pasta e.g., tubetti or elbow macaroni
- 14.5 ounces canned diced tomatoes with juices 1 can
- 15 ounces tomato sauce
- 8 cups reduced-sodium chicken broth
- 1 small yellow onion diced
- 15 ounces canned cannellini or Great Northern beans drained and rinsed
- 15 ounces canned red kidney beans drained and rinsed (1 can)
- 1 tablespoon minced garlic
- 2 carrots peeled and diced
- 1 rib celery diced
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme leaves
- ½ teaspoon dried rosemary
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
- Grated Parmesan cheese optional
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the sausage and cook undisturbed for one minute. Break it apart with a wooden spoon, then continue cooking until browned, about 3-5 minutes. Drain any excess fat.
- Push the cooked sausage to one side of the pot. Add diced onion and minced garlic to the empty side, cooking for 1-2 minutes until the onion becomes soft and fragrant.
- Incorporate the carrots, celery, and diced tomatoes. Stir well and cook until the vegetables soften, approximately 4-5 minutes.
- Mix in the basil, Italian seasoning, thyme, rosemary, tomato sauce, chicken broth, and both types of drained beans. Add ½ teaspoon each of salt and pepper, adjusting to taste.
- Bring the mixture to a boil, then lower the heat to a simmer. Cover and let cook for 10-15 minutes until the vegetables are tender. If the soup thickens too much, add water in increments of one cup to reach your desired consistency.
- In a separate pot, boil water and season with salt. Cook the pasta following package instructions. Drain well, toss with a small amount of olive oil, and set aside.
- Once the vegetables in the soup are tender, fold in the cooked pasta and heat through.
- Serve the soup hot, garnished with fresh parsley and a sprinkle of grated Parmesan cheese if desired.
Notes
- Broth Consistency: Traditional Pasta e Fagioli is thicker and heartier, but you can adjust the broth quantity to suit your preference. Adding extra broth makes it more akin to a restaurant-style version.
- Meat-Free Option: Omit the meat and reduce the chicken broth to 6 cups for a vegetarian alternative.
- Pasta Preparation: Cooking the pasta separately prevents it from absorbing too much broth.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave as needed.