Pasta e Fagioli Soup Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8
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Calories
434 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
American
Pasta e Fagioli Soup Recipe
Description
This version of Pasta e Fagioli includes browned Italian sausage cooked with onion, garlic, carrots, and celery, then simmered with diced tomatoes, tomato sauce, mixed beans, and a blend of herbs like basil, Italian seasoning, thyme, and rosemary. The final soup has a rich tomato base balanced by the savory meat and earthiness of the beans.
The recipe calls for cooking the pasta separately to prevent it from absorbing too much broth, then combining it just before serving. This technique keeps the pasta tender but avoids mushiness. The soup is simmered gently so the vegetables become tender without losing texture or flavor.
Pasta e Fagioli is served garnished with fresh chopped parsley for a mild herbaceous note. It stores well refrigerated for up to five days and reheats easily on the stovetop or microwave. The broth and meat content can be adjusted to preference, with an option to omit sausage for a vegetarian version by reducing the broth slightly.
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage mild or spicy, or ground beef
- 1 small yellow onion diced
- 1 tablespoon garlic minced
- 2 carrot peeled and diced
- 1 rib celery diced
- 14.5 ounces diced tomatoes with juices, 1 can, canned
- 1 teaspoon basil dried
- 1 teaspoon Italian seasoning
- 1 teaspoon thyme dried leaves
- ½ teaspoon rosemary dried
- 15 ounces tomato sauce
- 8 cups chicken broth reduced sodium
- 15 ounces red kidney beans drained and rinsed, 1 can, canned
- 15 ounces cannellini beans drained and rinsed, or Great Northern beans, canned
- salt to taste
- black pepper to taste
- 1 cup ditalini pasta or small pasta such as tubetti or elbow macaroni
- parsley for garnish, chopped, fresh
Instructions
- In a large soup pot or Dutch oven, heat olive oil over medium heat. Add ground Italian sausage and cook without moving for about one minute. Crumble it using a wooden spoon and continue cooking until browned, 3-5 minutes. Drain excess fat.
- Move the cooked sausage to one side of the pot, add the onion and garlic to the other half, and cook for 1-2 minutes, stirring occasionally, until the onion is tender.
- Add chopped carrots, celery, and diced tomatoes. Stir and cook until tender, 4-5 minutes.
- Add basil, Italian seasoning, thyme, rosemary, tomato sauce, chicken broth, and drained and rinsed beans. Season with ½ teaspoon each salt and pepper.
- Bring to a boil, and reduce the heat to a simmer. Cover and cook for 10-15 minutes or until the vegetables are tender. If needed, add more water, one cup at a time.
- In a separate pot, add water and bring to a boil over medium-high heat. Season with salt. Cook pasta according to package instructions. Drain well and toss with a bit of olive oil. Set aside.
- Once vegetables are tender, stir in pasta until heated through.
- Garnish with parsley and grated parmesan cheese if desired.
Notes
- Traditional Pasta e Fagioli tends to be thicker; this recipe includes extra broth and vegetables for a more brothy soup suitable for larger families.
- The soup can be made without meat by omitting sausage and reducing broth to 6 cups.
- Cook pasta separately to keep it from soaking up too much broth and becoming mushy.
- Leftover soup stores well in the refrigerator for up to 5 days and reheats well on the stove or in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434 | 22% |
| Carbohydrates | 39g | 13% |
| Protein | 17g | 34% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 43mg | 14% |
| Sodium | 527mg | 22% |
| Potassium | 541mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3980IU | 80% |
| Vitamin C | 4.9mg | 5% |
| Calcium | 51mg | 5% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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