Pasta e Fagioli Soup is a classic Italian comfort food that combines savory sausage, tender beans, and hearty vegetables in a rich, flavorful broth. This one-pot meal is perfect for colder days, offering both warmth and satisfaction in every spoonful.

With the addition of ditalini pasta and a sprinkle of Parmesan, it’s a nourishing and filling soup that’s easy to prepare, yet packed with flavor. Whether served as a main dish or a starter, this soup is sure to become a family favorite.

Pasta e Fagioli Soup

Ingredients

1 pound Italian sausage, casings removed (or ground beef)

1 tablespoon olive oil

1 cup onion, diced

1 cup carrot, diced

1 cup celery, diced

3 cloves garlic, chopped

1 pinch red pepper flakes

1/2 teaspoon ground fennel seeds (optional)

3 tablespoons tomato paste

6 cups chicken broth (or beef broth, or ham broth)

1 (14.5 ounce) can diced tomatoes

1 (14.5 ounce) cans cannellini beans, drained and rinsed

1 (14.5 ounce) cans red kidney beans, drained and rinsed

1 teaspoon oregano

1/2 teaspoon rosemary (optional)

1/2 teaspoon thyme (optional)

1 cup ditalini pasta (gluten free for gluten free)

1/4 cup parmigiano reggiano (parmesan cheese), grated

salt and pepper to taste

1 tablespoon parsley, chopped (optional)

Instructions:

Brown the Sausage: In a large pot, heat the sausage over medium-high heat, breaking it into pieces as it cooks. Once fully browned, remove the sausage from the pot and set it aside.

Sauté the Vegetables: Pour the olive oil into the same pot, then add the onion, carrot, and celery. Cook the vegetables until they soften, around 5-7 minutes.

Add Flavor: Stir in the garlic, red pepper flakes, fennel seeds (if using), and tomato paste. Continue to cook for another minute, allowing the mixture to become fragrant.

Combine Ingredients: Add the broth, browned sausage, diced tomatoes, beans, oregano, rosemary, thyme, and pasta. Bring the soup to a boil, then reduce the heat and let it simmer until the pasta is cooked al dente, about 7 minutes.

Finish the Soup: Turn off the heat and stir in the grated Parmigiano Reggiano, allowing it to melt and blend into the soup.

Season and Serve: Taste and adjust with salt and pepper as needed. Stir in the chopped parsley (if using) and serve the soup hot. Enjoy!

Notes:

Meat Substitution:

If you prefer a leaner option, you can use ground turkey or chicken sausage instead of Italian sausage, or opt for ground beef. The soup will still be flavorful, though the flavor profile may be slightly different.

For a vegetarian version, you can skip the sausage and use a plant-based sausage or extra beans to provide protein. You could also add some extra vegetables like zucchini or spinach for more texture and nutrition.

Broth Options:

You can use chicken broth, beef broth, or ham broth depending on what you have on hand. The type of broth will impact the flavor of the soup, with chicken broth providing a lighter flavor, and beef or ham broth adding richness and depth.

For a vegetarian version, opt for vegetable broth to keep it meat-free.

Pasta Alternatives:

The recipe calls for ditalini pasta, but you can substitute with any small pasta, such as elbow macaroni, small shells, or orzo. If you’re making it gluten-free, simply use gluten-free pasta.

If you prefer a lower-carb version, you could try spiralized zucchini or another vegetable “pasta” for a lighter option.

Beans Variations:

This recipe uses cannellini beans and red kidney beans, but feel free to swap them for other beans you prefer or have on hand, like navy beans, great northern beans, or pinto beans.

Be sure to rinse and drain the canned beans to remove excess sodium and any canned liquid.

Herb Adjustments:

While the recipe includes oregano, rosemary, and thyme, you can adjust the herb quantities based on your preference.

For a more robust flavor, you could add a bay leaf while simmering the soup and remove it before serving.

Add More Veggies:

If you’d like to boost the vegetable content, you can add spinach, kale, or zucchini in the last 5 minutes of cooking. These greens will wilt into the soup and add extra nutrients without overwhelming the flavor.

If you enjoy a more hearty soup, adding diced potatoes or extra carrots can also make it even more filling.

Storage and Freezing:

This soup keeps well in the fridge for up to 3-4 days. Just make sure to store it in an airtight container.

It can also be frozen for up to 3 months. However, if you plan to freeze it, wait until the soup has cooled completely before freezing, and note that pasta may become softer upon reheating. You can cook the pasta separately and add it to the soup when serving if you prefer to preserve its texture.

Make It Spicier:

If you like a bit of heat, increase the amount of red pepper flakes or add a fresh chopped chili pepper (like jalapeño) along with the garlic and fennel.

Alternatively, a splash of hot sauce or a sprinkle of cayenne pepper can also add a nice kick to the soup.

Cheese:

The recipe calls for Parmigiano Reggiano (Parmesan) cheese, but you can substitute with regular Parmesan or Pecorino Romano for a sharper flavor.

For extra creaminess, a dollop of cream or half-and-half can be stirred in at the end, though this will change the character of the soup.

Serving Suggestions:

Serve the soup with a side of crusty bread, garlic bread, or parmesan-crusted toasts for a complete meal.

A light green salad with a simple vinaigrette pairs wonderfully to balance out the richness of the soup.

Nutrition Facts:

Calories 663, Fat 31g (Saturated 10g, Trans 0), Cholesterol 68mg, Sodium 1243mg, Carbs 61g (Fiber 10g, Sugars 12g), Protein 33g

Frequently Asked Questions:

Can I substitute Italian sausage with another protein?

Yes, you can use ground beef, turkey, or chicken as alternatives to Italian sausage.

Choose your preferred option based on taste preferences.

Is it necessary to use fennel seeds in the recipe?

No, ground fennel seeds are optional. They add a subtle, aromatic flavor, but you can omit them if you prefer.

Can I use vegetable broth for a vegetarian version?

Absolutely! Replace chicken or beef broth with vegetable broth to make a delicious vegetarian Pasta e Fagioli Soup.

What kind of pasta works best for this soup?

Ditalini pasta is traditional, but you can use any small pasta shape.

Consider gluten-free options if needed.

Can I use dried herbs instead of fresh ones?

Yes, you can substitute dried oregano, rosemary, and thyme for fresh herbs.

Use smaller quantities, as dried herbs are more concentrated.

How can I make the soup less spicy?

Adjust the quantity of red pepper flakes to control the spice level.

Start with a small pinch and add more if desired.

What type of beans should I use?

The recipe calls for cannellini and red kidney beans, but you can experiment with other varieties like Great Northern beans or black beans.

Can I make this soup ahead of time?

Yes, Pasta e Fagioli Soup reheats well. Prepare the soup, excluding the pasta, and add the pasta just before serving to prevent it from becoming mushy.

Why use tomato paste in the soup?

Tomato paste adds depth and richness to the broth.

It enhances the overall flavor profile of the soup.

Can I freeze Pasta e Fagioli Soup?

While the soup can be frozen, keep in mind that pasta may change texture upon freezing.

Consider adding cooked pasta when reheating for better results.