It's the time of year when I get the irresistible urge to throw a Dutch oven on the stovetop and make Italian Pasta Fagioli.
Luckily, I have a very good friend with Italian heritage and years of experience in the kitchen. Not too long ago, she gave me the recipe for this comforting soup recipe, and I added it to my go-to hearty soup recipes.
This list also includes Navy Bean and Ham Soup, Slow Cooker Baked Potato Soup, and my version of Panera's Chicken Noodle Soup.
Is this a Traditional Italian Pasta Fagioli Recipe?
According to my friend and various other sources, traditional Pasta e Fagiole, sometimes known as Pasta Fazool, is usually a vegetarian, peasant dish with main ingredients including creamy beans, tender pasta, and fresh vegetables. She said this was how her recipe started years ago. Then, she married a meat eater. As a result, she added Italian sausage to this great recipe, and, as they say, the rest is history.
Serve this Italian Bean Soup as the main entree, or make this Panzanella Salad to add the perfect complementary dish.
Pasta Fagioli, or "pasta and beans," is a comforting and hearty Italian dish that combines simple, wholesome ingredients to create a flavorful, rustic soup. This version starts with a base of aromatic olive oil, sautéed Italian sausage, and a classic mirepoix of onion, celery, and carrots. Garlic enhances the depth of flavor, while a rich broth made with chicken stock, chicken base, and a blend of dried basil and parsley provides the soup's savory backbone. Black pepper and an optional bay leaf add subtle warmth, while a parmesan rind infuses the broth with a creamy, nutty essence as it simmers.
The heart of the dish lies in its tender cannellini beans and ditalini pasta, which are cooked to perfection in the flavorful broth. Diced tomatoes add brightness, and fresh leafy greens—like spinach, kale, or Swiss chard—round out the soup with a touch of vibrant freshness. Garnished with a sprinkle of shredded parmesan and seasoned carefully with salt and pepper, this Pasta Fagioli soup is the epitome of comfort food. It’s a one-pot meal that’s easy to make, rich in flavor, and perfect for feeding a crowd or savoring leftovers.
Why You"ll Love This Pasta E Fagioli Soup
Fresh ingredients and the ability to change it up! The best part of making soup at home is you can customize the ingredients to fit your likes and dislikes. I added celery, onion, and carrots for this version to pump up the veggie count. Another benefit of making your own soup is that you don't have to wonder what kind of preservatives or other additives are in it.
It's a whole meal! This Italian Pasta Fagioli recipe has everything in it but the kitchen sink! You can make this one-pot dish with pasta, veggies, and meat in just about an hour. Soak up all that flavorful tomato broth with some crusty bread.
It's homemade! Forget the trip to the Olive Garden or another Italian restaurant! You can make this classic Italian soup at home, and the whole family will love it.
Substitutions
- Ground Turkey or Beef - Either of these are a great substitution for the Italian sausage. Additionally, if you don't have ground Italian sausage, you could slice links into coins, brown them according to the recipe, and proceed with the remaining steps.
- Different Broth - Chicken Broth, vegetable broth, or stock can be used instead of the chicken stock.
- Crushed Tomatoes - Use these instead of diced tomatoes.
- Small pasta shapes - any tiny pasta will work. Use dried pasta and not refrigerated.
- Different kinds of beans - Use whatever you have in your pantry! Great northern beans, red kidney beans, or cranberry beans are all good choices.
- Dried beans instead of canned - A little trick I like to use when I only have dried bean on hand is to cover them with the hottest tap water that I can and let them sit while I prep the other ingredients. You don't have to soak them overnight. However, you may have to let the soup simmer a little longer to make sure the beans are cooked.
- Frozen garlic cubes - Instead of fresh garlic cloves, sometimes I use frozen garlic that can be found in the freezer section of the grocery store, usually by the frozen vegetables. I prefer this over the jarred garlic.
Variations
- Spicy - Want a little heat? Add some crushed red pepper flakes for a spicy kick.
- Vegetarian - Just omit the Italian sausage and use veggie broth or stock instead of chicken stock.
- Thicker - Use an Immersion blender to blend the soup to the desired consistency. You can find more details in my post on how to thicken soups without flour or cornstarch.
Ingredients
*Please scroll down to the recipe card for ingredient amounts.
How To Make This Traditional Italian Soup
Step 1. Heat olive oil and sausage over medium-high heat in a large pot or Dutch oven, breaking up any large pieces until browned.
Step 2. Add onions, carrots, and celery, and cook for about 5 minutes, stirring often, making sure the ingredients don't stick to the bottom of the soup pot.
Step 3. Add garlic, and sautḗ for about 1 minute or until it becomes fragrant.
Step 4. Add chicken stock, water, base, seasonings, bay leaf, and rind (if using) and tomatoes.
Step 5. Bring to a boil, and add pasta and beans.
Step 6. Reduce heat to a simmer and cook, uncovered for approximately 12 minutes, or until pasta is al dente. Stir frequently during the first few minutes so the pasta won’t stick to the bottom.
Step 7. Add greens, and simmer for another 8-10 minutes. Taste and adjust seasonings.
Step 8. Add salt and pepper to taste. Ladle into soup bowls and serve topped with shredded or shaved parmesan cheese. Buon Appetito!
Natalie's Tip
When I make this for my family, I use a mix of ground beef and sweet Italian sausage. My girls don't like dishes that are too spicy, and making the switch creates a more mild flavor profile.
Since the pasta tends to absorb a lot of the liquid, it's a good idea to have some extra broth on hand so that if it needs a little thinning the next day, you can add it. You can also use a little extra water if you don't have broth or stock.
Making chicken stock is so easy. Follow my tutorial on making stock from a rotisserie chicken.
Storage and Freezing
Store this soup in an airtight container for up to 5 days.
Freeze the soup in freezer safe containers or freezer bags for up to 6 months. I like to divide it into single-serving containers for easy thawing.
NOTES/FAQs
- If you have extra time, most soups benefit from standing a bit (30-60 minutes) to let the ingredients get to know each other! If not, the soup is tasty served right away.
- I do not add salt to this recipe because the sausage and cheese add saltiness. Instead of salt in soup recipes, I sometimes add the chicken base instead of salt for extra flavor.
- I love to make soups, but they can have a lot of chopping and prep time. You can save time (and tears) by chopping 2 or 3 large onions, and freezing them in containers or freezer bags. When I need them, I microwave slightly to scoop out what I need.
- Celery, onions, and carrots are now sold in the prepared department of most stores. It’s a little pricey but it saves time. It is sometimes called Mirepoix, which is a medley of fragrant diced veggies.
Italian Pasta Fagioli
Equipment
- Large soup pot (approximately 4 quarts)
- Wooden spoon, or other large spoon
Ingredients
- 1 Tablespoon olive oil
- 1 pound Italian sausage
- 1 cup chopped onion fresh or frozen
- 2 stalks of celery diced or chopped (about a cup)
- 1 cup diced or chopped carrots can use matchstick
- 4 cloves minced garlic
- 4 cups chicken stock
- 1 ½ cups water
- 2 teaspoons chicken base or 2 bouillon cubes
- 1 Tablespoon dried basil crushed
- 2 Tablespoons dried Parsley crushed
- ½ teaspoon black pepper
- 1 Bay leaf optional
- Parmesan rind optional
- 1 15 oz. can diced tomatoes
- 1 cup ditalini pasta
- 1 15 oz. can cannellini beans drained and rinsed
- 3-4 cups shredded greens Swiss chard, Kale, or Escarole (may also use 1 pkg frozen spinach
- Salt and pepper to taste
- Shredded or shaved parmesan for garnish.
Instructions
- In a large pot or dutch oven, heat olive oil and sausage over medium-high heat, breaking up any large pieces, until browned.
- Add onions, carrots, and celery, and cook for about 5 minutes, stirring often, making sure ingredients don't stick to the bottom of the pot.
- Add garlic, sautḗ about 1 minute or until it becomes fragrant.
- Add chicken stock, water, base, seasonings, bay leaf and rind (if using), and tomatoes.
- Bring to a boil, add pasta and beans. Reduce heat to a simmer and cook, uncovered for approximately 12 minutes, or until pasta is al dente. Stir frequently during the first few minutes, so pasta won’t stick to the bottom.
- Add greens, and simmer for another 8-10 minutes. Taste and adjust seasonings.
- Add pepper to taste. Ladle into soup bowls and serve topped with shredded or shaved parmesan cheese. Buon Appetito!
Notes
Nutrition
Jane says
My family loves this soup and I recently took this to a friend who was recovering from surgery.
Barbara says
I used half sweet Italian sausage and half ground beef to bring down the spicy flavor. It was delicious.