If you are searching for a comforting and hearty meal that warms both the heart and soul, look no further than this Pasta e Fagioli Soup Recipe. This traditional Italian favorite blends tender pasta, creamy beans, and savory sausage in a rich tomato broth that is bursting with flavor. Every spoonful is a delightful harmony of textures and tastes, making it an ideal dish for cozy nights or impressing guests with something both simple and satisfying. Once you try this Pasta e Fagioli Soup Recipe, it’s sure to become a cherished staple in your cooking repertoire.
Ingredients You’ll Need
The beauty of this Pasta e Fagioli Soup Recipe lies in the simplicity and accessibility of its ingredients. Each element plays a crucial role, from the aromatic vegetables adding depth, to the proteins and pasta providing satisfying substance, and the herbs imparting that classic Italian flair.
- Olive oil: This provides a smooth base for sautéing and adds a subtle fruity richness to the dish.
- Ground Italian or pork sausage: Adds hearty flavor and a slight spicy kick that elevates the soup’s savory profile.
- Yellow onion (diced): Offers sweetness and aromatic notes that form the cornerstone of the soup’s flavor.
- Carrots (chopped): Contribute a gentle sweetness and vibrant color, balancing the savory ingredients.
- Celery (chopped): Lends a hint of freshness and crunch that contrasts beautifully with tender beans and pasta.
- Garlic (minced): Packs an irresistible fragrance and robust depth ensuring every bite is full-bodied.
- Kosher salt and freshly ground black pepper: Seasoning essentials that enhance and round out all the flavors.
- Low-sodium chicken broth (or beef broth): The flavorful liquid base that ties the soup together without overpowering the other ingredients.
- Great Northern beans (drained and rinsed): Provide creamy texture and protein, making the soup nutritious and filling.
- Kidney beans (drained and rinsed): Add color contrast and a slightly earthy flavor for complexity.
- Diced tomatoes: Bring acidity and brightness, preventing the soup from feeling too heavy.
- Tomato sauce: Enhances the body of the soup with rich tomato flavor and luscious consistency.
- Italian seasoning: A blend of dried herbs that infuses the dish with classic Italian garden essence.
- Fresh rosemary sprigs: Impart subtle pine-like aroma and freshness that elevate the broth.
- Dry ditalini pasta: Petite tube pasta that cooks perfectly al dente, delivering delightful bite-sized bits throughout.
- Grated Parmesan cheese (optional, for garnish): Adds a salty, nutty finish that makes each spoonful irresistibly cheesy.
- Fresh parsley (optional, for garnish): Offers a pop of green brightness and fresh herbal note to the final presentation.
How to Make Pasta e Fagioli Soup Recipe
Step 1: Browning the Sausage
Start by heating olive oil in a large Dutch oven over medium heat until it shimmers invitingly. Then add the ground Italian or pork sausage. Cook it for about 5 minutes, breaking it up with a wooden spoon until the meat is nicely browned and aromatic. This step is essential because it builds a deeply flavorful foundation that will permeate the entire soup.
Step 2: Sautéing the Vegetables
Next, stir in the diced yellow onion, chopped carrots, and celery. Cook these until they soften slightly, about 5 minutes. This combination not only adds a wonderful texture but also layers sweetness and freshness, key elements for balancing the rich meat and tomato flavors.
Step 3: Adding Garlic and Seasonings
Mix in the minced garlic and cook just until fragrant, about 30 seconds, to prevent bitterness and bring out its natural sweetness. Season with kosher salt and freshly ground black pepper to taste. Then add the rinsed great Northern beans, kidney beans, diced tomatoes, tomato sauce, chicken broth, Italian seasoning, and fresh rosemary sprigs. Bring the mixture to a boil, letting all these ingredients mingle and develop their combined flavors.
Step 4: Cooking the Pasta
Once boiling, stir in the dry ditalini pasta. Reduce the heat to medium and cook for 8 to 10 minutes or until the pasta reaches an ideal al dente texture. Al dente pasta holds its shape beautifully in the soup and adds a perfect bite with every spoonful. Taste the broth and adjust seasonings if needed. Be sure to remove the rosemary sprigs before serving—they’ve done their job infusing their distinct aroma.
Step 5: Serving Your Soup
Finish by ladling your vibrant, loaded soup into bowls. Optionally, garnish with a generous sprinkle of grated Parmesan cheese and fresh chopped parsley. These final touches add lovely flavor layers and a bit of color contrast that make the dish visually inviting and all the more tasty.
How to Serve Pasta e Fagioli Soup Recipe
Garnishes
Simple garnishes like grated Parmesan cheese and freshly chopped parsley elevate the Pasta e Fagioli Soup Recipe effortlessly. Parmesan adds a sharp, nutty flavor that deepens every bite, while parsley offers a refreshing herbal brightness that cuts through the richness. Don’t be shy—sprinkle these on generously for a professional touch.
Side Dishes
Crusty bread is a classic companion for this soup. Whether you prefer a rustic baguette or a soft ciabatta roll, having bread nearby to soak up the delicious broth creates a satisfying, hearty meal. A simple green salad dressed lightly with lemon vinaigrette can also balance out the richness and add a crisp textural contrast.
Creative Ways to Present
For a charming presentation, serve your soup in mini bowls or espresso cups as an appetizer during a dinner party. Alternatively, you can ladle the soup over a bed of sautéed greens for an unexpected and beautiful plating. Drizzle extra virgin olive oil or a sprinkle of red chili flakes on top for an added burst of flavor and color.
Make Ahead and Storage
Storing Leftovers
This Pasta e Fagioli Soup Recipe makes ample servings, so storing leftovers is a breeze. Simply transfer any extra soup to an airtight container and refrigerate for up to 4 days. The flavors will continue to meld beautifully overnight, making leftovers even more delightful.
Freezing
If you want to keep your soup longer, it freezes exceptionally well. Cool the soup completely, then portion it into freezer-safe containers. It can stay in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge, then reheat gently on the stovetop.
Reheating
To reheat, warm the soup over medium-low heat, stirring occasionally to prevent sticking. You might need to add a splash of broth or water if the soup has thickened too much. Avoid microwaving directly as this can cook the pasta further and change its texture. Slow and gentle reheating preserves the perfect balance achieved in your original Pasta e Fagioli Soup Recipe.
FAQs
Can I use a different type of pasta for this soup?
Absolutely! While ditalini is traditional and perfect, small pasta shapes like elbow macaroni, small shells, or even broken spaghetti work well. Just keep an eye on cooking times to ensure the pasta reaches al dente without becoming mushy.
Is this soup suitable for a vegetarian diet?
To make a vegetarian-friendly version, simply skip the sausage and use vegetable broth instead of chicken broth. You can add extra beans or vegetables like mushrooms or zucchini to maintain the hearty texture and flavor.
Can I prepare this soup in advance for a party?
Yes, this soup is perfect for make-ahead meals. You can prepare it fully, refrigerate overnight, then reheat right before serving. The flavors usually deepen after resting, making it all the more delicious the next day.
What is the best way to add protein to the soup?
Using ground Italian sausage is a classic approach, but you can also use ground turkey or chicken for a leaner option. Beans contribute a good plant-based protein source, making the dish nourishing regardless of your choice.
How do I prevent the pasta from getting mushy when reheating?
To keep pasta from overcooking, consider undercooking it slightly during the initial cooking step or add cooked pasta separately when reheating. Avoid freezing the soup with pasta already cooked, or freeze pasta separately and combine upon warming.
Final Thoughts
There is something truly special about gathering around a steaming bowl of this Pasta e Fagioli Soup Recipe. It’s more than just a meal—it’s a comforting embrace in food form. Whether you’re feeding a crowd or enjoying a quiet night in, this recipe promises rich aromas, delightful textures, and soulful satisfaction. Give it a try, and you might just find your new everyday favorite.
Print
Pasta e Fagioli Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 to 8.8 bowls
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This hearty and comforting Pasta e Fagioli Soup combines Italian sausage, beans, tomatoes, and ditalini pasta in a rich broth seasoned with Italian herbs and fresh rosemary. Perfect for a cozy meal, this soup balances protein, fiber, and flavorful ingredients for a satisfying dish.
Ingredients
Sausage and Vegetables
- 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
Liquids and Beans
- 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)
Seasonings and Pasta
- 2 teaspoons Italian seasoning
- 2 sprigs fresh rosemary
- 1½ cups dry ditalini pasta
Optional Garnishes
- Grated Parmesan cheese
- Fresh parsley
Instructions
- Brown the Sausage: In a large Dutch oven set over medium heat, heat the olive oil until shimmering. Add the ground Italian or pork sausage and cook until browned, about 5 minutes, breaking it up with a wooden spoon to ensure even cooking.
- Sauté Vegetables: Stir in the diced onion, chopped carrots, and chopped celery into the sausage. Cook until the vegetables are slightly softened, about 5 minutes, stirring occasionally to combine.
- Add Garlic and Seasonings: Add the minced garlic to the pot and cook for 30 seconds until fragrant. Season the mixture with kosher salt and freshly ground black pepper according to taste. Then add the drained and rinsed great Northern beans, kidney beans, diced tomatoes, tomato sauce, chicken broth, Italian seasoning, and fresh rosemary sprigs. Stir well and bring the mixture to a boil.
- Cook Pasta and Simmer: Once boiling, stir in the dry ditalini pasta. Reduce the heat to medium and cook the soup for 8 to 10 minutes, or until the pasta is al dente. Taste the soup and adjust seasoning if needed. Remove the rosemary sprigs and discard them before serving.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley if desired. Serve warm and enjoy this flavorful Italian classic.
Notes
- Using low-sodium broth allows better control of the soup’s saltiness.
- Italian sausage adds richness, but you can substitute ground turkey for a lighter version.
- For a vegetarian version, omit the sausage and use vegetable broth.
- The ditalini pasta cooks quickly; be careful not to overcook it to avoid mushiness.
- Fresh rosemary imparts a subtle earthy flavor but can be omitted if unavailable.
