Italian Pasta Fagioli Soup—also known simply as Pasta e Fagioli—is a timeless dish rooted in the heart of Italian cuisine. The name translates to “pasta and beans,” which are the foundation of this rustic, peasant-style soup. Over the years, it has evolved into a beloved comfort food, cherished in both home kitchens and Italian-American restaurants.
What sets this soup apart is its rich and savory base, a combination of crushed tomatoes, aromatic herbs, and slow-simmered broth. Add tender beans, pasta, and either mild or spicy sausage, and you’ve got a well-balanced meal in a bowl.
Why You’ll Love This Recipe
This Italian Pasta Fagioli Soup stands out for many reasons:
- It’s a one-pot recipe with minimal cleanup.
- Full of protein from beans and sausage.
- Deeply flavorful, thanks to Italian herbs like rosemary and thyme.
- Flexible—customize with vegetables, different types of sausage, or gluten-free pasta.
- Ideal for meal prepping; it tastes even better the next day.
Whether you’re feeding a family or cooking for the week ahead, this hearty dish delivers comfort, nutrition, and bold Italian flavor in every spoonful.
Essential Tools and Equipment
To create the perfect bowl of Italian Pasta Fagioli Soup, having the right tools is key. Here’s what you’ll need:
- Large soup pot or Dutch oven: For even heat distribution and plenty of room to simmer.
- Wooden spoon: Helps break up sausage and stir ingredients without damaging the pot.
- Sharp chef’s knife: For precise and safe vegetable chopping.
- Cutting board: A must for prepping onions, carrots, celery, and herbs.
- Measuring cups and spoons: Ensure accuracy when seasoning and adding liquids.
- Ladle: For easy serving and portioning.
Preparation Tips
Before you start cooking, here are a few tips to streamline the process:
- Pre-chop your vegetables: Dice your carrots, onions, and celery ahead of time.
- Rinse your beans: This reduces sodium and improves flavor.
- Use fresh herbs if possible: Fresh rosemary and thyme offer a more vibrant, aromatic base.
- Don’t overcook the pasta: Add it only when the soup is nearly done to avoid mushy texture.
Ingredients
Here’s a complete list of ingredients for making this classic Italian Pasta Fagioli Soup:
- 1 tablespoon olive oil
- 1 pound mild or spicy ground turkey or chicken sausage (casings removed)
- 1 large yellow onion, finely diced
- 3 medium carrots, finely diced
- 2 medium celery ribs, finely diced
- 4 cloves garlic, minced
- 5 cups low sodium chicken broth
- 1 can (14.5 oz) cannellini beans, rinsed and drained
- 1 can (14.5 oz) red kidney beans, rinsed and drained
- 1 can (15 oz) diced tomatoes, with juices
- 1 can (16 oz) tomato sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 bay leaves
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme
- 1 cup dried pasta (elbow macaroni or ditalini)
- 3 tablespoons fresh Italian parsley, chopped
- ⅓ cup freshly grated Parmigiano-Reggiano, plus more for serving
- Crushed red pepper flakes (optional, for serving)
Step-by-Step Instructions
Follow these steps to prepare the perfect bowl of Italian Pasta Fagioli Soup:
- Heat olive oil in a large soup pot over medium-high heat.
- Add the sausage and cook for 4–5 minutes, breaking it up with a wooden spoon until browned.
- Stir in the onion, carrots, celery, rosemary, thyme, and parsley. Sauté for about 6 minutes until the vegetables soften.
- Add the garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth, beans, diced tomatoes, tomato sauce, salt, pepper, and bay leaves. Stir to combine.
- Bring to a boil, then reduce to a simmer and cook for 5 minutes to allow the flavors to blend.
- Add the pasta and continue to simmer for 9–10 minutes, or until the pasta is al dente.
- Remove the bay leaves, turn off the heat, and stir in the grated Parmesan.
- Adjust consistency by adding more broth or water if the soup becomes too thick.
- Taste and season with additional salt and pepper as needed.
- Serve hot, garnished with more Parmigiano-Reggiano and crushed red pepper flakes if desired.
How to Serve Italian Pasta Fagioli Soup
When it comes to presenting Italian Pasta Fagioli Soup, a few thoughtful touches can elevate both flavor and appearance. This dish is meant to be hearty and rustic, yet it still benefits from intentional garnishing and serving techniques.
Start by ladling the soup into deep bowls while it’s piping hot. A generous sprinkle of freshly grated Parmigiano-Reggiano melts beautifully over the top, adding creaminess and umami. If you’re serving guests or want to impress, a few torn parsley leaves on top add a pop of color and freshness.
To make the meal more complete, serve the soup with a side of toasted Italian bread or homemade garlic knots. Drizzle the bread with olive oil and season with a pinch of sea salt for an extra layer of flavor. A small side salad with a sharp vinaigrette balances out the richness of the broth and sausage.
Serve with a heavy spoon and a cloth napkin—this soup deserves more than a paper towel and plastic utensils. The goal is to make it feel cozy, satisfying, and slightly elevated without losing its traditional charm.
Common Mistakes to Avoid
While Italian Pasta Fagioli Soup is forgiving, a few missteps can compromise the final result. Here are the most common pitfalls to avoid:
Overcooking the Pasta
One of the easiest ways to ruin this soup is to overcook the pasta. Since pasta continues to absorb liquid even after the soup is off the heat, it’s important to cook it until just al dente. If you’re planning to store leftovers, consider cooking the pasta separately and adding it to each serving.
Skipping the Sauté
Sautéing the onion, carrots, celery, and herbs before adding the broth is essential. This step builds the soup’s foundational flavor. Don’t rush it. Let the vegetables soften and caramelize slightly before moving on.
Using Unseasoned Broth
The broth plays a major role in flavor. Opt for a low-sodium, high-quality chicken broth so you can control the salt level. Taste it before adding the full amount of salt. A bland broth will lead to a bland soup.
Adding Herbs Too Late
Adding rosemary and thyme early in the cooking process helps infuse the soup with deep herbal notes. Waiting too long results in a less aromatic, less flavorful broth.
How to Perfect Your Pasta Fagioli
Perfecting Italian Pasta Fagioli Soup comes down to layering flavor and managing texture. Here are several tips to take your version to the next level:
- Brown the sausage thoroughly to develop a rich base flavor. Don’t just cook it through—let it sear and darken slightly.
- Use fresh herbs when available. The difference in aroma and flavor compared to dried is noticeable.
- Balance the broth and solids. This soup should be hearty but not stew-like. Adjust with broth as needed.
- Finish with acid. A splash of red wine vinegar or a squeeze of lemon right before serving can brighten up the flavors.
Small refinements can turn a good soup into something truly memorable.
Best Side Dishes for Italian Pasta Fagioli Soup
Italian Pasta Fagioli Soup is hearty enough to be a main course, but the right side dishes can enhance your dining experience. Here are eight recommended pairings to round out your meal.
1. Garlic Bread
Crispy on the outside and soft on the inside, garlic bread is ideal for dipping into the savory tomato broth. Use freshly minced garlic, parsley, and butter on a rustic Italian loaf.
2. Caesar Salad
A classic Caesar salad provides a crunchy, creamy counterpoint to the soup’s warmth. The sharpness of Parmesan and tangy dressing balances the richness of the soup.
3. Roasted Brussels Sprouts
These caramelized vegetables add depth and texture. A touch of balsamic glaze adds acidity that complements the tomato-based broth.
4. Caprese Salad
Fresh mozzarella, sliced tomatoes, and basil drizzled with olive oil deliver a light, refreshing contrast to the hearty soup.
5. Stuffed Mushrooms
Filled with breadcrumbs, cheese, and herbs, these savory bites make a great appetizer or side dish. They echo the soup’s earthy undertones.
6. Antipasto Skewers
Skewers with olives, salami, mozzarella balls, and cherry tomatoes offer a flavorful, Italian-inspired side. They’re easy to prepare and pair well with soup.
7. Grilled Zucchini
Thin-sliced zucchini brushed with olive oil and grilled to perfection provides a smoky, tender side that’s both healthy and flavorful.
8. Focaccia Bread
Soft, herbed focaccia is excellent for soaking up every last drop of broth. Choose versions topped with rosemary, sea salt, or sun-dried tomatoes for extra flavor.
Expert Tips for the Best Italian Pasta Fagioli Soup
Getting the most out of your Italian Pasta Fagioli Soup is all about attention to detail. While the recipe is straightforward, these professional tips can help you elevate the flavor and texture.
- Use spicy Italian sausage if you enjoy a bit of heat. It infuses the broth with extra complexity.
- Add greens like spinach or kale in the final few minutes of cooking for a nutritional boost and added color.
- Cook pasta separately if you plan to store leftovers. This prevents the noodles from becoming mushy after sitting in the broth.
- Adjust consistency gradually. Pasta and beans will thicken the soup as it rests, so thin it out with broth or water to your preferred texture.
- Finish with cheese and fresh herbs only at the end. This keeps their flavors vibrant and fresh.
These adjustments may be small, but they make a big difference in the final bowl.
Storage Instructions
Italian Pasta Fagioli Soup stores well, making it ideal for meal prep and leftovers. Follow these tips to keep your soup fresh and flavorful:
- Refrigerate leftovers in an airtight container for up to 4 days. Let the soup cool completely before sealing and storing.
- Freeze in freezer-safe containers or bags for up to 3 months. For best results, freeze the soup without the pasta. Add freshly cooked pasta when reheating.
Be sure to label containers with the date and contents. This prevents confusion and helps you manage your freezer inventory efficiently.
How to Reheat Italian Pasta Fagioli Soup
To preserve the flavor and texture of your soup during reheating, follow these methods:
- Stovetop: Place the soup in a pot over medium heat. Add a splash of chicken broth or water to loosen it up if it has thickened. Stir occasionally until hot.
- Microwave: Transfer a portion to a microwave-safe bowl. Cover loosely and heat in 60-second intervals, stirring between rounds, until warmed through.
Always taste before serving and adjust seasoning if needed. The soup’s flavor may deepen as it rests, but it might also require a pinch more salt or herbs.
Frequently Asked Questions (FAQs)
What is the difference between minestrone and pasta fagioli?
While both are traditional Italian soups, minestrone typically includes a wider variety of vegetables and sometimes meat, whereas Italian Pasta Fagioli Soup focuses primarily on beans, pasta, and broth. Pasta fagioli is more rustic and often has a thicker consistency.
Can I make pasta fagioli vegetarian?
Yes. Simply omit the sausage and use vegetable broth. You can add extra vegetables like zucchini or spinach, or include plant-based sausage alternatives to maintain the hearty texture.
What beans are best for pasta fagioli?
Traditionally, a mix of cannellini beans and red kidney beans is used. However, you can substitute great northern beans, pinto beans, or even chickpeas depending on your preference.
Can I freeze Italian Pasta Fagioli Soup?
Yes, but it’s best to freeze the soup without pasta. The pasta tends to become mushy when thawed. Add freshly cooked pasta to the reheated soup for the best texture.
What type of pasta is best?
Ditalini is the most traditional choice, but elbow macaroni, small shells, or orzo can also work. Choose pasta that holds up well in soup and doesn’t get overly soft during simmering.
How do I make it spicier?
Use spicy Italian sausage and add crushed red pepper flakes during the sauté stage. You can also finish with a few dashes of hot sauce when serving.
Can I make it in a slow cooker?
Yes. Brown the sausage and sauté the vegetables first for flavor. Then transfer everything (except the pasta and cheese) to the slow cooker. Cook on low for 6–8 hours. Add pasta during the final 30 minutes and stir in cheese just before serving.
Conclusion: A Classic Worth Mastering
Italian Pasta Fagioli Soup is more than a meal—it’s a warm, nourishing tradition rooted in Italian heritage. Whether you’re preparing it for a cozy family dinner or batch cooking for the week, this soup offers comfort, flavor, and versatility.
With the right ingredients and a few smart techniques, you can transform basic pantry staples into a deeply satisfying dish. It’s one of those rare recipes that manages to be simple, affordable, and deeply satisfying.
If you’re looking for a go-to soup recipe that everyone will love, you’ve found it. Italian Pasta Fagioli Soup is a timeless favorite you’ll want to return to again and again.
Looking for more Italian comfort food recipes? Check out our guide to easy homemade lasagna or explore soups that freeze well for meal prep success.
Italian Pasta Fagioli Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound mild or spicy ground turkey or chicken sausage casings removed
- 1 large yellow onion finely diced
- 3 medium carrots finely diced
- 2 medium celery ribs finely diced
- 4 cloves garlic minced
- 5 cups low sodium chicken broth
- 1 can 14.5 oz cannellini beans, rinsed and drained
- 1 can 14.5 oz red kidney beans, rinsed and drained
- 1 can 15 oz diced tomatoes, with juices
- 1 can 16 oz tomato sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 bay leaves
- 1 tablespoon fresh rosemary minced
- 1 tablespoon fresh thyme
- 1 cup 4 oz dried pasta (elbow macaroni or ditalini)
- 3 tablespoons fresh Italian parsley chopped
- ⅓ cup freshly grated Parmigiano-Reggiano plus more for serving
- Crushed red pepper flakes optional, for serving
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Add the sausage and cook for 4–5 minutes, breaking it up as it browns.
- Add the onion, carrots, celery, rosemary, thyme, and parsley. Sauté for about 6 minutes, stirring occasionally, until vegetables are softened.
- Stir in the garlic and cook for 1 additional minute until fragrant.
- Pour in the chicken broth, cannellini beans, kidney beans, diced tomatoes, tomato sauce, salt, pepper, and bay leaves. Bring to a boil, then reduce to a simmer and cook for 5 minutes.
- Stir in the pasta and simmer for 9–10 minutes, or until the pasta is al dente.
- Remove and discard the bay leaves. Turn off the heat and stir in the grated Parmesan.
- If the soup is too thick, add more broth or water to reach your desired consistency. Adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with additional Parmigiano-Reggiano and crushed red pepper flakes if desired.
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