Pasta e Fagioli Soup Recipe

Introduction

Pasta e Fagioli is a comforting Italian soup that combines savory sausage, hearty beans, and tender pasta in a flavorful broth. This easy-to-make dish is perfect for a cozy meal any day of the week.

Ingredients

• 2 tablespoons olive oil
• 1 pound ground Italian or pork sausage
• 1 yellow onion, diced
• 2 carrots, chopped
• 2 ribs celery, chopped
• 4 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 5 cups low-sodium chicken broth or beef broth
• 15 ounces great Northern beans, drained and rinsed (1 can)
• 15 ounces kidney beans, drained and rinsed (1 can)
• 15 ounces diced tomatoes (1 can)
• 8 ounces tomato sauce (1 can)
• 2 teaspoons Italian seasoning
• 2 sprigs fresh rosemary
• 1½ cups dry ditalini pasta
• Grated Parmesan cheese (optional, for garnish)
• Fresh parsley (optional, for garnish)

Instructions

1. Step 1: In a large Dutch oven over medium heat, heat the olive oil until shimmering. Add the sausage and cook until browned, about 5 minutes, breaking it up with a wooden spoon.
2. Step 2: Stir in the diced onion, chopped carrots, and chopped celery. Cook until slightly softened, about 5 minutes.
3. Step 3: Add the minced garlic and cook for 30 seconds, until fragrant. Season with salt and pepper to taste.
4. Step 4: Add the great Northern beans, kidney beans, diced tomatoes, tomato sauce, chicken broth, Italian seasoning, and rosemary sprigs. Bring the mixture to a boil.
5. Step 5: Stir in the dry ditalini pasta. Reduce heat to medium and cook for 8 to 10 minutes, or until pasta is al dente.
6. Step 6: Taste the soup and adjust seasoning if necessary. Remove and discard the rosemary sprigs.
7. Step 7: Serve hot, garnished with grated Parmesan cheese and fresh parsley if desired.

Tips & Variations

• For a vegetarian version, omit the sausage and use vegetable broth instead of chicken or beef broth.
• Swap ditalini pasta for small shells or elbow macaroni if preferred.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Use canned beans for convenience, but rinsing them reduces sodium and improves texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. If the soup thickens after storing, add a splash of broth or water to loosen it before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but dried beans need to be soaked and cooked separately before adding to the soup. This helps ensure even cooking and better texture.

How can I make this soup ahead of time?

You can prepare the soup entirely, then cool and refrigerate it. Reheat gently before serving, and add pasta during reheating if you prefer it less soft, or cook pasta separately and add it per serving.

Pasta e Fagioli Soup Recipe

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★★★★★

4.6 from 78 reviews

• Author: Harry
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

Pasta e Fagioli Soup is a hearty and comforting Italian-inspired dish featuring savory sausage, tender beans, diced tomatoes, and ditalini pasta simmered together in a flavorful broth. This soup combines protein and vegetables in a rich tomato base, perfect for a cozy meal any day of the week.

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Ingredients

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Main Ingredients

• 2 tablespoons olive oil
• 1 pound ground Italian or pork sausage
• 1 yellow onion, diced
• 2 carrots, chopped
• 2 ribs celery, chopped
• 4 cloves garlic, minced
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 5 cups low-sodium chicken broth (or beef broth)
• 15 ounces great Northern beans, drained and rinsed (1 can)
• 15 ounces kidney beans, drained and rinsed (1 can)
• 15 ounces diced tomatoes (1 can)
• 8 ounces tomato sauce (1 can)
• 2 teaspoons Italian seasoning
• 2 sprigs fresh rosemary
• 1½ cups dry ditalini pasta

Garnish

• Grated Parmesan cheese (optional)
• Fresh parsley (optional)

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Instructions

1. Brown the Sausage: In a large Dutch oven over medium heat, heat the olive oil until shimmering. Add the ground Italian or pork sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes.
2. Sauté Vegetables: Stir in the diced onion, chopped carrots, and chopped celery. Cook these vegetables until slightly softened, about 5 minutes, stirring occasionally to ensure even cooking.
3. Add Garlic and Seasonings: Add the minced garlic and cook for 30 seconds until fragrant. Season the mixture with kosher salt and freshly ground black pepper to taste.
4. Add Liquids and Beans: Pour in the low-sodium chicken broth (or beef broth), diced tomatoes, tomato sauce, great Northern beans, kidney beans, Italian seasoning, and the fresh rosemary sprigs. Stir to combine all ingredients.
5. Bring to Boil and Add Pasta: Increase the heat and bring the soup to a boil. Once boiling, stir in the dry ditalini pasta, mixing well.
6. Simmer until Pasta is Al Dente: Reduce the heat to medium and simmer the soup, stirring occasionally, until the pasta is cooked al dente, about 8-10 minutes. Check seasoning and adjust salt and pepper if needed.
7. Remove Rosemary and Serve: Remove the rosemary sprigs and discard. Ladle the soup into bowls, and garnish with grated Parmesan cheese and fresh parsley if desired. Serve hot.

Notes

• You can substitute turkey sausage for a leaner option.
• If you prefer a vegetarian version, omit the sausage and use vegetable broth instead.
• To thicken the soup, mash some of the beans before adding them to the pot.
• For a spicier kick, add red pepper flakes along with the Italian seasoning.
• Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: Pasta e Fagioli, Italian soup, sausage and bean soup, hearty soup, ditalini pasta soup