If you are craving a soul-warming, hearty meal that bursts with authentic Italian flavors, this Pasta e Fagioli Soup Recipe will quickly become your new go-to. Combining tender pasta, creamy beans, fresh vegetables, and a comforting tomato base, this soup perfectly balances rustic simplicity with rich, satisfying taste. Whether you want a cozy dinner on a chilly evening or something wholesome to pack for lunch, this classic Italian soup brings warmth to your table and makes everyone feel right at home.
Ingredients You’ll Need
Each ingredient in this Pasta e Fagioli Soup Recipe is thoughtfully selected to build layers of flavor and texture without any fuss. From fresh vegetables adding sweetness and crunch, to creamy beans for protein and heartiness, every component plays an essential role in creating this comforting dish.
- 2 tablespoons olive oil: Adds a fruity richness that forms the flavorful foundation of the soup.
- 1 small yellow onion, diced: Offers sweetness and depth when sautéed until soft.
- 2 carrots, peeled and diced: Contribute natural sweetness and vibrant color.
- 2 celery stalks, diced: Bring a mild, aromatic crunch that balances the soup.
- 3 cloves garlic, minced: Provides bold, savory notes that wake up the entire dish.
- 1/2 pound ground Italian sausage or ground beef (optional): Adds a smoky, meaty layer; omit for a vegetarian twist.
- 1 teaspoon dried oregano: Brings classic Italian herbal fragrance.
- 1/2 teaspoon dried thyme: Offers subtle earthiness enhancing the soup’s complexity.
- 1/2 teaspoon crushed red pepper flakes (optional): Gives just the right touch of heat for those who like a little kick.
- 1 (15-ounce) can diced tomatoes: Adds acidity and vibrant color to brighten the broth.
- 1 (15-ounce) can tomato sauce: Provides a silky, rich tomato base that ties everything together.
- 4 cups chicken or vegetable broth: The savory liquid component that simmers all ingredients into harmony.
- 1 (15-ounce) can cannellini beans, drained and rinsed: Creamy and mild, contributing protein and a velvety texture.
- 1 (15-ounce) can red kidney beans, drained and rinsed: Adds heartiness and a beautiful pop of color.
- 1 cup small pasta (like ditalini): Small tubular pasta that perfectly holds the broth and beans in each bite.
- Salt and black pepper to taste: Enhances and balances all the flavors.
- 1/4 cup chopped fresh parsley: Brings a fresh, green brightness just before serving.
- Grated Parmesan cheese for serving: Adds a nutty, salty finish that makes every spoonful irresistible.
How to Make Pasta e Fagioli Soup Recipe
Step 1: Sauté the Vegetables and Meat
Start by heating olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, letting them cook for about 5 to 6 minutes until softened and fragrant. Toss in minced garlic and cook for another 30 seconds to lift its flavor without burning. If you choose to use meat, add it now and cook until it’s well browned, breaking it apart as it cooks. Drain any excess fat if necessary to keep the soup light and balanced.
Step 2: Build the Soup Base
Stir in dried oregano, thyme, and crushed red pepper flakes for flavor depth and a hint of spice. Pour in the diced tomatoes, tomato sauce, and broth, giving everything a good stir. Bring this mixture up to a gentle simmer to marry all those robust flavors.
Step 3: Add Beans and Simmer
Next, gently stir in the rinsed cannellini and kidney beans. Let the soup simmer for 15 to 20 minutes, allowing the vegetables to soften further and the flavors to deepen into a harmonious blend.
Step 4: Cook the Pasta Separately
Meanwhile, cook your pasta in salted boiling water until it reaches al dente—firm but tender. Drain it well to keep the pasta from soaking up too much broth when added to the soup later. This step ensures every spoonful has just the right balance of broth and pasta.
Step 5: Finish and Season
Stir the cooked pasta and chopped fresh parsley into the simmering soup. Taste and then season with salt and freshly cracked black pepper to your liking. This final seasoning brings all the ingredients together in perfect balance.
How to Serve Pasta e Fagioli Soup Recipe
Garnishes
Serve this glorious soup hot, generously topped with freshly grated Parmesan cheese that melts invitingly into each spoonful. A sprinkle of extra chopped parsley adds a lovely pop of color and fresh herb flavor that brightens every bite.
Side Dishes
Because this soup is wonderfully filling, light side dishes work best. Crusty Italian bread, garlic breadsticks, or a simple green salad dressed with lemon vinaigrette pair beautifully without overwhelming the vibrant flavors of the soup.
Creative Ways to Present
For a cozy dinner party, serve the soup in rustic bowls with Parmesan crisps on the side. You could even ladle it into hollowed-out small round loaves of bread to create edible bowls, transforming an everyday meal into something a little more special and fun.
Make Ahead and Storage
Storing Leftovers
This Pasta e Fagioli Soup Recipe tastes even better the next day as the flavors meld together beautifully. Store leftovers in an airtight container in the refrigerator. Keep the pasta separate if possible, to prevent it from becoming mushy overnight.
Freezing
You can freeze this soup without the pasta for up to 3 months. Beans and broth freeze well, but the pasta will lose its texture, so add freshly cooked pasta after thawing. Freeze in portion-sized containers for easy thaw-and-eat meals.
Reheating
Reheat gently on the stovetop over low to medium heat to avoid scorching. Add cooked pasta in the last few minutes of reheating so it stays perfectly tender yet firm. A splash of broth or water helps loosen the soup if it has thickened too much in the fridge.
FAQs
Can I make Pasta e Fagioli Soup Recipe vegetarian?
Absolutely! Simply omit the meat and use vegetable broth instead of chicken broth. The beans provide plenty of protein and make the soup hearty and satisfying without any meat.
What type of pasta works best in this soup?
Small pasta shapes like ditalini, elbow macaroni, or small shells are ideal because they fit comfortably on a spoon and absorb the soup’s flavors without overpowering it.
How spicy is the soup with red pepper flakes?
The red pepper flakes add just a subtle warmth, not overwhelming heat. You can easily omit them or adjust the amount depending on your spice preference.
Can I prepare this soup in advance?
Yes! The soup can be made a day or two ahead. Store pasta separately, then combine right before serving to keep the texture fresh.
What other beans could I use?
While cannellini and kidney beans are traditional, you could try great northern beans or even chickpeas for a different twist that still works wonderfully in this soup.
Final Thoughts
There’s something truly comforting about a warm bowl of Pasta e Fagioli Soup Recipe—it’s like a warm hug in food form. Easy to prepare and endlessly satisfying, it’s a wonderful way to bring family and friends together around the table. I can’t wait for you to try this recipe and see how it quickly becomes one of your favorite hearty soups to enjoy year-round!
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Pasta e Fagioli Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Pasta e Fagioli Soup is a classic Italian bean and pasta soup that’s hearty, comforting, and packed with flavor. Made with cannellini and kidney beans, tender vegetables, flavorful herbs, and small pasta, this soup can be made with or without meat, making it a versatile and satisfying meal perfect for any day.
Ingredients
Base and Vegetables
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Protein
- 1/2 pound ground Italian sausage or ground beef (optional)
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can red kidney beans, drained and rinsed
Herbs and Seasonings
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Liquids and Bulk
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 4 cups chicken or vegetable broth
Additional Ingredients
- 1 cup small pasta (like ditalini)
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese for serving
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 6 minutes until the vegetables are softened and fragrant.
- Add Garlic and Meat: Stir in minced garlic and cook for 30 seconds more. If using meat, add ground Italian sausage or ground beef now and cook until browned, breaking it apart as it cooks. Drain any excess fat if needed.
- Add Herbs and Tomatoes: Stir in dried oregano, dried thyme, and crushed red pepper flakes for a bit of heat. Then add the diced tomatoes, tomato sauce, and chicken or vegetable broth. Mix well and bring the soup to a simmer.
- Simmer with Beans: Stir both the cannellini and kidney beans into the pot. Let the soup simmer gently for 15 to 20 minutes to allow flavors to meld and the beans to heat through.
- Cook Pasta Separately: While the soup simmers, cook the pasta in salted boiling water until al dente. Drain well. This step prevents the pasta from absorbing too much broth and becoming mushy in the soup.
- Combine Pasta and Herbs: Stir the cooked pasta and chopped fresh parsley into the soup. Season the soup with salt and black pepper to taste.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese and extra parsley if desired. Serve hot and enjoy the comforting flavors.
Notes
- For a vegetarian version, omit the meat and use vegetable broth instead.
- This soup stores well; keep the pasta separate until serving if making ahead to prevent it from becoming soggy.
- Add a splash of olive oil or a squeeze of lemon juice before serving to brighten the flavors.
