Pasta e Fagioli is a delectable Italian soup that combines Italian sausage, vegetables, and beans in a rich tomato base with a perfect blend of Italian herbs and spices. I like to serve this dish with a little bit of fresh grated Parmesan along with Triple Cheese Garlic Bread or Bacon Jalapeno Cheddar Beer Bread.
There is nothing better than a big hot pot of simmering soup. My family cooks and enjoys soup throughout the year! Not just during the winter months, and we just love all the tasty flavors and heartiness in this Pasta Fagioli soup recipe. You may have tried this soup at Olive Garden. Well, this recipe is so much better, and you can make it in the confines of your own kitchen, controlling everything that is added. It is easy, dependable, and delectable, and it freezes really well.
How do you make Pasta e Fagioli Soup?
First, heat a little olive oil in a Dutch oven or large pot over medium heat. Add the sausage and cook until it is about halfway browned. Then add the veggies and continue cooking until the sausage is completely browned and the onions are soft. Now reduce the heat and stir in the garlic, oregano, marjoram, basil, thyme leaves, onion powder, and red pepper flakes cooking for about 1 minute while stirring constantly.
Then, add the chicken broth, tomato sauce, fire-roasted tomatoes, beans, and bay leaves. Next, simmer for about 10 minutes while stirring several times. Now remove about 2/3 cup of hot liquid and whisk it together in a separate bowl with the tomato pasta. Add it back to the pot and simmer for about 5 more minutes. Remove the bay leaves from the soup. Finally, add the pasta and simmer until tender.
Helpful Recipe Tips
- Use either mild or hot Italian sausage. The choice is completely up to you and your taste buds.
- For aesthetic purposes, peel your carrots as they are such a beautiful bright orange color when peeled.
- Drain and rinse your beans to remove any excess salt and starch. This helps improve flavor.
- You can substitute great northern beans for kidney beans.
- Any small pasta will work for this recipe, including ditalini, elbow macaroni, or small shells.
- Do not overcook the pasta. Cook it al dente, which means slightly firm. The pasta will continue to cook some even after the heat has been turned off.
- If you know you will be saving some soup for another day, remove that amount before you add the pasta. When you reheat the soup, you can simmer it again and add a little bit of pasta.
- Serve with 1-2 tablespoons of freshly grated Parmesan Cheese on top.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.
What to serve with it
- warm bread sticks
- hot fresh rolls
- beer bread
- fresh fruit cup
- a simple spinach salad
- French baguette
- garden wedge salad
- fried mozzarella
More soup recipes to try!
Pasta e Fagioli Recipe
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 lb Italian Sausage
- 1 small onion chopped
- 2 carrots chopped
- 2 stalks celery chopped
- 2 cloves garlic minced
- ½ teaspoon dried oregano
- ½ teaspoon dried marjoram
- ½ teaspoon dried basil
- ½ teaspoon dried thyme leaves
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- 4 cups low-sodium chicken broth
- 1 8 ounce can tomato sauce
- 1 14.5 ounce can fire roasted diced tomatoes
- 1 15.5 ounce can red kidney beans
- 1 15.5 ounce can cannellini beans
- 2 bay leaves
- 3 tablespoons tomato paste
- 1 cup Ditalini pasta or elbow macaroni
- kosher salt and fresh ground black pepper
- Freshly grated Parmesan Cheese optional
Instructions
- First, heat a little olive oil in a Dutch oven or heavy stockpot over medium heat. Add the sausage and cook until it is about halfway browned. Add the onions, carrots, and celery. Continue cooking until the sausage is completely browned, and the onions are soft.
- Reduce the heat to low. Add the garlic, oregano, marjoram, basil, thyme leaves, onion powder, and red pepper flakes. Cook for 1 minute, stirring constantly.
- Add chicken broth, tomato sauce, fire-roasted tomatoes, kidney beans, cannellini beans, and bay leaves. Bring the mixture to a boil. Reduce to a simmer and simmer for 10 minutes stirring several times.
- Remove 2/3 cup of hot broth and whisk with tomato paste. Add it back to the soup and simmer for 5 minutes; stirring several times.
- Add the pasta and cook al dente; for approximately 10 minutes. Remove the bay leaves from the soup. Season with kosher salt and fresh ground black pepper to taste. If desired, serve with 1-2 tablespoons freshly grated Parmesan Cheese per bowl.
Notes
- Use either mild or hot Italian sausage. The choice is completely up to you and your taste buds.
- For aesthetic purposes, peel your carrots as they are such a beautiful bright orange color when peeled.
- Drain and rinse your beans to remove any excess salt and starch. This helps improve flavor.
- Any small pasta will work for this recipe, including ditalini, elbow macaroni, or small shells.
- Do not overcook the pasta. Cook it al dente, which means slightly firm. The pasta will continue to cook some even after the heat has been turned off.
- If you know you will be saving some soup for another day, remove that amount before you add the pasta. When you reheat the soup, you can simmer it again and add a little bit of pasta.
- Serve with 1-2 tablespoons of freshly grated Parmesan Cheese on top.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.
Nutrition
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Laura
My boys love Italian food so this is going on the list of recipes to try as it looks delicious as well as not being too difficult or time-consuming to make. Also packed with so much goodness! Thanks for sharing
Beth Pierce
The pleasure is all mine, enjoy!
Jenny
I really enjoy making this soup! The whole family really loved it and they want me to make it again.
Mary
I have never had this kind of soup, but I have heard of it and would love to try it. Perfect for cold weather! And not too hard to make.
Janice
It is soup season and I am so excited to be trying new soups! I have never heard of Pasta e Fagioli but it looks so filled with different things that it would be really fun to try. Thank you for sharing your recipe.
Beth Pierce
You are most welcome, Janice! Enjoy the soup!
Kelly
My new favorite soup, thanks to you and your great recipe. Easy to follow and so yummy. I will cook this often over the fall and winter.
Melanie
This is a lovely hearty meal that is so full of flavor. Now that the weather is changing I am going to make it more often because my family loves it. Thanks for sharing the recipe, Beth!
Tisha
This is the perfect comfort food for cooler weather. I just love this soup and this time of year. Happy fall, Beth.
Beth Pierce
Thanks, Tisha! It is my favorite time of the year.
Sydney
Reading this recipe made my mouth water! I am going to attempt to make this recipe this week for dinner. Thanks so much for sharing–I know my partner will love it!