Easy Pasta Fagioli Soup
Cozy Up with a Bowl of Authentic Pasta e Fagioli
When the weather turns chilly, there’s nothing quite like a hearty, comforting soup to warm you from the inside out. And when it comes to Italian comfort food, Pasta e Fagioli – literally “pasta and beans” – reigns supreme. This isn’t just any bean and pasta soup; it’s a flavorful, rustic dish packed with vegetables, savory sausage, and tender pasta, all simmered in a rich tomato broth.
This recipe stays true to the traditional flavors of Pasta e Fagioli, but is streamlined for easy weeknight cooking. We use sweet or hot Italian sausage for a depth of flavor, and ditalini pasta, which is the classic choice for this soup. The combination of beans and pasta makes it a satisfying and complete meal.
What makes this Pasta e Fagioli special?
- Flavorful Base: The combination of sautéed onions, carrots, and celery (a soffritto in Italian cooking) creates a wonderfully aromatic base for the soup.
- Savory Sausage: Using Italian sausage adds a delicious depth of flavor that elevates the soup beyond a simple bean and pasta dish.
- Rustic Texture: The soup isn’t overly blended, leaving a lovely rustic texture with visible beans, vegetables, and pasta.
- Easy to Customize: Feel free to adjust the amount of sausage, beans, or vegetables to your liking. You can also add a pinch of red pepper flakes for a little heat.
Serving Suggestions:
- Serve with a crusty loaf of Italian bread for dipping.
- Garnish with a drizzle of extra virgin olive oil and a sprinkle of grated Parmesan cheese.
- Pair with a simple green salad for a complete meal.
Frequently Asked Questions:
Q: Can I use different types of beans?
A: While cannellini beans are traditional, you can substitute other white beans like Great Northern or Navy beans.
Q: Can I make this soup vegetarian?
A: Absolutely! Omit the sausage and use vegetable broth instead of chicken broth. You might want to add a teaspoon of smoked paprika to enhance the savory flavor.
Q: Can I make this soup ahead of time?
A: Yes! Pasta e Fagioli actually tastes even better the next day. The flavors have time to meld together. Be aware that the pasta will absorb some of the liquid as it sits, so you may need to add a little more broth when reheating.
Q: What kind of pasta is best for Pasta e Fagioli?
A: Ditalini is the most traditional choice, but other small pasta shapes like elbow macaroni or small shells will also work.
Q: Can I use dried beans instead of canned?
A: Yes, you can! You’ll need to soak and cook about 1 cup of dried beans until tender before adding them to the soup. Adjust cooking times accordingly.
Pasta e Fagioli (Italian Pasta and Bean Soup)
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion chopped
- 1 pound Italian sausage sweet or hot, removed from casings
- 2 carrots carrots diced
- 2 celery stalks celery diced
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 8 cups chicken broth
- 1 28 ounce can crushed tomatoes
- 1 15 ounce can cannellini beans drained and rinsed
- 1 cup ditalini pasta
- 2 tablespoons fresh parsley chopped, for garnish
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 8-10 minutes.
- Add sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add garlic, oregano, and basil and cook for 1 minute more.
- Pour in chicken broth and crushed tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in cannellini beans and ditalini pasta. Continue to simmer for another 10-12 minutes, or until pasta is cooked through.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving.
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