My grandmother used to make pasta fagioli every Sunday, and the smell of simmering beans and tomatoes would fill her entire kitchen. I’ve spent years trying to recreate that exact flavor, making plenty of mistakes along the way.
This pasta fagioli recipe brings together tender beans, perfectly cooked pasta, and a rich tomato broth that’s been seasoned just right. After burning the garlic more times than I’d like to admit and accidentally turning the soup into mush by overcooking the pasta, I finally cracked the code to making this Italian comfort food at home.
The beauty of this dish is in its simplicity. You don’t need fancy ingredients or hours of prep time to create something that tastes like it’s been simmering all day.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 60 minutes |
| Servings | 6-8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Pasta Fagioli Recipe
This isn’t your average soup recipe. It’s the kind of meal that brings people together around the table, asking for seconds before they’ve even finished their first bowl.
The soup has layers of flavor that develop as it cooks. The beans become creamy without falling apart, and the pasta soaks up just enough broth to be perfectly tender.
- Budget-friendly ingredients: You probably have most of what you need in your pantry already
- Flexible and forgiving: You can adjust the thickness, swap the beans, or add extra vegetables without ruining it
- Perfect for meal prep: This soup actually tastes better the next day after the flavors have had time to meld
- Authentic Italian flavor: The combination of San Marzano tomatoes, beans, and pasta creates that genuine Italian taste
- Adaptable to dietary needs: Can easily be made vegetarian or vegan with simple substitutions
I love making this on busy weeknights when I need something that cooks itself. While the soup simmers, I’m helping with homework or catching up on emails, and dinner practically makes itself.
Read Also: Italian Wedding Soup Recipe
Ingredients
This pasta fagioli recipe relies on quality ingredients that work together to create depth of flavor. I’ve learned that using the right type of beans and tomatoes makes all the difference between a good soup and a great one.
- 2 tablespoons olive oil (30 ml)
- 1 pound Italian sausage (450g), casings removed (I use a mix of hot and sweet)
- 1 medium onion, diced (about 1 cup/150g)
- 3 carrots, peeled and diced (about 1 cup/150g)
- 3 celery stalks, diced (about 1 cup/150g)
- 4 cloves garlic, minced
- 1 teaspoon dried oregano (5g)
- 1 teaspoon dried basil (5g)
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 can (28 oz/794g) crushed tomatoes
- 6 cups low-sodium chicken broth (1.4L)
- 2 cans (15 oz/425g each) cannellini beans, drained and rinsed
- 1 can (15 oz/425g) red kidney beans, drained and rinsed
- 1 cup ditalini pasta (150g) or small shell pasta
- 2 bay leaves
- 1 Parmesan rind (optional but highly recommended)
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
- Grated Parmesan cheese for serving
Another favorite: Chicken Gnocchi Soup Recipe
Kitchen Equipment Needed
Having the right tools makes this recipe come together smoothly. I used to try making this in a shallow pan, and it was a disaster with everything boiling over.
- Large Dutch oven or heavy-bottomed pot (at least 6 quarts/5.7L): Essential for even heat distribution and preventing scorching
- Wooden spoon or heat-resistant spatula: For stirring and breaking up the sausage
- Sharp chef’s knife: For dicing vegetables
- Cutting board: Preferably one for vegetables and one for meat
- Can opener: For opening canned beans and tomatoes
- Measuring cups and spoons: For accurate measurements
- Ladle: For serving the soup
- Immersion blender (optional): If you prefer a creamier texture
You might also enjoy: Lasagna Soup Recipe
Recommended Products for This Recipe
After making pasta fagioli countless times, I’ve found a few products that genuinely make a difference in the final result. These aren’t just random recommendations but tools and ingredients I actually use every time I make this soup.
1. Le Creuset Enameled Cast Iron Dutch Oven
This is hands down the best pot for making soup. The heavy bottom distributes heat evenly, so nothing burns on the bottom while the top stays undercooked. I’ve had mine for over ten years, and it still looks great. The enamel coating means you don’t have to worry about acidic tomatoes reacting with the pot.
2. San Marzano DOP Certified Tomatoes
These Italian tomatoes are sweeter and less acidic than regular canned tomatoes. Once I started using them, I couldn’t go back to regular crushed tomatoes. They’re grown in volcanic soil near Mount Vesuvius, and you can actually taste the difference.
3. Better Than Bouillon Chicken Base
This concentrated chicken base gives you more control over the soup’s saltiness and flavor intensity than regular broth. A jar lasts forever in the fridge, and I use it for all my soups now. Just mix it with water to create the broth base.
4. Cuisinart Immersion Blender
If you like your pasta fagioli a bit creamier (which I do), this immersion blender is perfect. I blend about a third of the soup right in the pot to thicken it without losing that chunky texture. Much easier than transferring hot soup to a regular blender.
Step-by-Step Instructions: How to Make Pasta Fagioli
Making pasta fagioli is straightforward once you understand the basic technique. The key is building layers of flavor and not rushing the process. I’ll walk you through each step exactly as I make it in my kitchen.
1. Brown the Italian Sausage
- Heat your Dutch oven over medium-high heat and add 2 tablespoons of olive oil
- Once the oil is shimmering (about 30 seconds), add the Italian sausage, breaking it up with your wooden spoon as it cooks
- Cook for 7-8 minutes, stirring occasionally, until the sausage is browned and no longer pink in the center
- You want some nice brown bits on the bottom of the pot (called fond), as these add incredible flavor to the soup
- Use your spoon to break the sausage into bite-sized pieces, not tiny crumbles
- Once browned, use a slotted spoon to transfer the sausage to a plate, leaving the fat in the pot
2. Sauté the Vegetables
- In the same pot with the sausage fat, add the diced onion, carrots, and celery (this combination is called soffritto in Italian cooking)
- Cook for about 6-7 minutes, stirring every minute or so, until the vegetables start to soften and the onions become translucent
- The vegetables should start releasing their moisture and picking up those browned bits from the bottom of the pot
- Add the minced garlic, oregano, basil, and red pepper flakes
- Stir constantly for about 60-90 seconds until the garlic becomes fragrant but not browned (burned garlic will make the entire soup bitter)
3. Add the Tomatoes and Broth
- Pour in the crushed tomatoes, scraping the bottom of the pot with your wooden spoon to release any stuck-on bits
- Add the chicken broth and stir everything together
- Drop in the bay leaves and Parmesan rind (if using)
- The Parmesan rind adds a subtle umami depth that you can’t quite identify but definitely notice
- Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer
- Let this base simmer uncovered for 20 minutes, stirring occasionally
4. Add the Beans and Sausage
- After the 20-minute simmer, return the cooked sausage to the pot
- Add both the drained cannellini beans and kidney beans
- Stir everything together and let it simmer for another 10 minutes
- At this point, taste the broth and add salt and pepper as needed (remember, the Parmesan and sausage already add saltiness)
- If you prefer a creamier soup, use an immersion blender to partially blend the soup now, pulsing 3-4 times to break up some of the beans
5. Cook the Pasta
- Add the ditalini pasta directly to the soup
- Stir well to prevent the pasta from sticking together or settling at the bottom
- Cook for 8-10 minutes, stirring every 2-3 minutes, until the pasta is al dente (it should still have a slight bite to it)
- The pasta will continue to absorb liquid as the soup sits, so if you’re making this ahead, consider cooking the pasta separately and adding it when serving
- If the soup becomes too thick, add more broth or water, ½ cup at a time, until you reach your desired consistency
6. Final Seasoning and Serving
- Remove the bay leaves and Parmesan rind (if you added one)
- Taste the soup one final time and adjust the seasonings (I usually add an extra pinch of salt and some freshly ground black pepper at this stage)
- Ladle the soup into bowls
- Top each serving with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese
- Serve immediately with crusty bread for dipping
For a lighter option, try: Lentil and Vegetable Soup Recipe
Tips for The Best Pasta Fagioli
Over the years, I’ve learned several tricks that take this soup from good to absolutely incredible. These tips come from my own mistakes and successes in the kitchen.
- Don’t skip browning the sausage: Those caramelized bits add so much depth to the final soup
- Use quality canned tomatoes: I learned this the hard way when I used cheap tomatoes and the soup tasted metallic
- Add the pasta at the end: If you add it too early, it gets mushy and absorbs too much liquid
- Save some pasta water: If your soup gets too thick, pasta water is better than plain water for thinning it out
- Let it rest before serving: Letting the soup sit for 10 minutes after cooking allows the flavors to meld together
- Reserve some broth: Keep an extra cup of broth on hand because the pasta continues absorbing liquid even after cooking
- Adjust the thickness to your preference: Some people like it brothy, others like it thick enough to eat with a fork
- Use fresh herbs when possible: While dried herbs work great during cooking, fresh parsley and basil on top make a huge difference
- Don’t overcrowd the pot when browning: If your pot isn’t big enough, brown the sausage in batches for better caramelization
- Taste as you go: The soup should be slightly under-seasoned before adding the pasta, as the pasta and Parmesan will add more salt
Read Also: Creamy Tomato Basil Soup Recipe
Serving Suggestions
Pasta fagioli is hearty enough to be a complete meal on its own, but I love pairing it with a few complementary sides that enhance the Italian experience. The right accompaniments can turn this simple soup into a memorable dinner.
This soup practically begs for crusty bread to soak up every last drop of that flavorful broth. I usually warm up some Sourdough Focaccia in the oven while the soup finishes cooking.
- Garlic bread or bruschetta: The crispy texture contrasts beautifully with the tender beans and pasta
- Simple green salad: A light salad with vinaigrette cuts through the richness of the soup
- Grilled cheese sandwich: My kids love dipping grilled cheese into their pasta fagioli
- Coleslaw: The cool, crunchy slaw provides a refreshing counterpoint
- Roasted vegetables: Roasted Brussels Sprouts with Bacon add a nice smoky element
- Italian cheese board: Set out some aged Parmesan, fresh mozzarella, and pecorino for guests to add to their bowls
You might also enjoy: Beef Barley Soup Recipe
Variations of Pasta Fagioli
One of the best things about this recipe is how adaptable it is. I’ve made dozens of variations over the years, depending on what I have in my pantry or who I’m cooking for.
- Vegetarian version: Skip the sausage and use vegetable broth instead of chicken broth, adding an extra tablespoon of olive oil
- Spicy pasta fagioli: Double the red pepper flakes and add some diced jalapeños with the vegetables
- Gluten-free option: Use gluten-free pasta or leave out the pasta entirely for a bean-heavy soup
- Slow cooker method: Brown the sausage and vegetables first, then add everything except the pasta to your slow cooker for 6-8 hours on low
- Add greens: Stir in chopped kale or spinach during the last 5 minutes of cooking for extra nutrition
- Different beans: Try borlotti beans or great northern beans instead of cannellini
- Meat variations: Use ground beef, ground turkey, or pancetta instead of Italian sausage
- Creamy version: Stir in ½ cup of heavy cream at the end for a richer, creamier soup
- Extra vegetables: Add diced zucchini, bell peppers, or mushrooms with the other vegetables
- Pesto swirl: Drizzle some fresh pesto on top of each bowl before serving for a bright, herby flavor
Another favorite: Marinara Sauce Recipe
Storage and Reheating
This soup stores beautifully, making it perfect for meal prep or enjoying leftovers throughout the week. In fact, I usually make a double batch specifically so I have lunch sorted for several days.
- Refrigerator storage: Store in an airtight container for up to 5 days in the fridge
- Freezer storage: Freeze the soup without the pasta for up to 3 months in freezer-safe containers
- Portion control: I like freezing individual servings in mason jars for easy grab-and-go lunches
- Thawing: Thaw frozen soup in the refrigerator overnight before reheating
- Stovetop reheating: Reheat gently over medium-low heat, stirring occasionally, adding extra broth if needed
- Microwave method: Heat in 2-minute intervals, stirring between each, until warmed through
- Pasta absorption: The pasta will continue absorbing liquid in storage, so add ½ to 1 cup of broth when reheating
- Fresh pasta option: For best results, cook fresh pasta separately and add it to reheated soup
- Flavor improvement: This soup genuinely tastes better the next day as the flavors continue to develop
- Keep toppings separate: Store fresh parsley and Parmesan separately, adding them fresh when serving
Read Also: Slow Cooker Chili Recipe
Nutritional Facts
Here’s the approximate nutritional information per serving (based on 8 servings):
- Calories: 385
- Total Fat: 14g
- Saturated Fat: 4g
- Cholesterol: 35mg
- Sodium: 890mg
- Total Carbohydrates: 42g
- Dietary Fiber: 9g
- Sugars: 6g
- Protein: 22g
- Vitamin A: 45% DV
- Vitamin C: 15% DV
- Calcium: 12% DV
- Iron: 25% DV
Note that these values will vary based on the specific brands and ingredients you use, especially if you make any of the variations mentioned above.
Health Benefits of Key Ingredients
Beyond being delicious, pasta fagioli is actually quite nutritious. I love that I can serve my family a comforting meal that’s also good for them.
The combination of beans and pasta creates a complete protein, making this an excellent option for those looking to reduce meat consumption or add more plant-based meals to their diet.
- Cannellini beans: Rich in fiber, protein, and folate, these beans help stabilize blood sugar and promote digestive health
- Carrots: Packed with beta-carotene, which converts to vitamin A for eye health and immune function
- Tomatoes: High in lycopene, an antioxidant that may reduce the risk of certain cancers and heart disease
- Garlic: Contains compounds that may boost immune function and reduce blood pressure
- Olive oil: Provides healthy monounsaturated fats that support heart health
- Kidney beans: Another excellent source of plant-based protein and iron
- Celery: Contains antioxidants and may help reduce inflammation
You might also enjoy: Mediterranean Quinoa Salad with Grilled Chicken Recipe
FAQs About Pasta Fagioli
1. Can I make pasta fagioli ahead of time?
Yes, you absolutely can make this soup ahead. I recommend cooking everything except the pasta, then storing it in the refrigerator for up to 3 days. When you’re ready to serve, reheat the soup and add the pasta during the last 10 minutes of heating so it doesn’t get mushy.
2. What’s the difference between pasta fagioli and minestrone?
While both are Italian soups with vegetables and beans, pasta fagioli focuses primarily on beans and pasta with a tomato-based broth. Minestrone typically contains a wider variety of vegetables and may include rice instead of pasta. Pasta fagioli is also usually thicker and heartier.
3. Why is my pasta fagioli too thick?
Pasta absorbs liquid as it sits, especially if the soup is stored overnight. Simply add more chicken broth or water, ½ cup at a time, when reheating until you reach your desired consistency. I always keep extra broth on hand for this exact reason.
4. Can I use dried beans instead of canned?
Yes, but you’ll need to plan ahead. Soak 1 cup of dried cannellini beans and ½ cup of dried kidney beans overnight, then cook them separately until tender before adding them to the soup. This adds about 1-2 hours to your prep time, but many people prefer the texture of home-cooked beans.
5. What pasta shape works best for pasta fagioli?
Traditional pasta fagioli uses ditalini (small tube-shaped pasta), but small shells, elbow macaroni, or even broken spaghetti work well. The key is using a small pasta shape that fits nicely on a spoon with the beans. Avoid large shapes like rigatoni or penne, as they’re too big for this soup.
Another favorite: Stuffed Shells Recipe
Final Thoughts
Making pasta fagioli at home is one of those cooking experiences that connects you to generations of Italian cooks who’ve made this same simple, satisfying meal. Every time I make this soup, I’m reminded of my grandmother’s kitchen and the way food brings people together.
This recipe has become a staple in my house, requested by my kids on cold evenings and by my husband when he needs comfort food. The best part is knowing that something so delicious is also nutritious and budget-friendly.
I hope this pasta fagioli becomes a favorite in your home too. Try it once, and I guarantee you’ll be making it again and again. Drop a comment below and let me know how your soup turned out or share any variations you tried!
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