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Pasta e Fagioli is a deliciously hearty, stew-like soup loaded with pasta, beans and Italian sausage. Every bite is rich with flavor and plenty of vegetables.
This soup is so hearty you won’t need a salad or other tagalong side dishes to complete the meal. It’s filling, comforting and just so darn good. The Italian sausage adds so much flavor and the heart healthy beans give it a nice textural contrast. You can use any kind of small pasta for this soup, but we prefer for the more traditional ditalini for it’s tiny tubular shape.
Is it hard to make Pasta e Fagioli Soup?
The process for making Pasta e Fagioli soup is an easy one, with most of the prep time used to chop vegetables. The Italian sausage is removed from its casings and broken into pieces while cooked until lightly browned. Add in all the vegetables and cook until softened. Next you stir in the garlic and seasonings and then add the tomatoes, Parmesan rind, beans and a little broth. Once everything is cooked the pasta is added and cooked until just tender. Aside from prepping the vegetables, this easy soup takes about 30 minutes to get on the table.
If you want to freeze the soup, or store for more than one or two days, omit the pasta until warming to serve.
As with any pasta filled soup, the ditalini tends to get mushy if stored for a long time. Storing leftovers for a day or two is not a big deal. However, for longer storage we recommend that you cook the pasta separately and refrigerate until ready to serve. Add the pre-cooked pasta to the pot while warming the soup and viola! Perfectly cooked al dente pasta in your soup 🙂
Don’t forget to garnish with plenty of fresh chopped parsley and lots of Parmesan cheese.
This soup is also pretty great with an extra drizzle of olive oil just before serving. If you prefer a brothier soup, add an extra cup of chicken broth to the pot or reduce the amount of pasta and Italian sausage added. I don’t think you can mess this up so feel free to make it your own. I use a sweet variety of Italian sausage but hot Italian will be great too. There’s good reason this soup is so popular and beloved. It’s delicious, easy and satisfying!
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Pasta e Fagioli Soup
Ingredients
- 1 tablespoon olive oil, plus extra for drizzling
- 1 pound Italian sausage, casings removed
- 3 carrots, peeled and chopped
- 2 ribs celery, chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- ¼ teaspoon salt
- ½ teaspoon Italian seasoning
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 28 ounce can peeled tomatoes, chopped, juice reserved
- Parmesan rind
- 15 ½ ounce can cannellini beans, rinsed and drained
- 4 cups low-sodium chicken broth, divided
- 1 cup water
- 6 ounces ditalini, or other small pasta
- 2 cups sliced baby spinach leaves
- Salt and pepper to taste
- Chopped fresh parsley leaves, for garnish
- 2 ounces grated Parmesan cheese for garnish
Instructions
- Heat olive oil in a large Dutch oven over medium until shimmering. Add the sausage and cook, breaking the sausage into chunks. Cook until lightly browned, about 5 minutes.
- Add the carrots, celery and onion. Cook, stirring occasionally until the vegetables are softened, about 5 minutes. Add the garlic, salt, Italian seasoning, oregano and red pepper flakes. Cook, stirring constantly until fragrant, about 1 minute. Add the tomatoes and juice; stir to combine. Add the Parmesan rind, beans and 1 cup of the broth. Bring the mixture to a boil, reduce the heat to low and simmer for 10 minutes.
- Add the remaining chicken broth and 1 cup of water. Increase the heat to medium-high and bring the soup to a boil. Add the pasta and cook until just tender, about 10 minutes, stirring frequently. Discard the cheese rind. Turn off the heat, add the spinach to the pot and stir until wilted. Check seasoning and add salt and pepper to taste.
- Ladle soup into individual bowls and garnish with parsley, grated Parmesan and a drizzle of olive oil if desired.
Recipe Notes
- For a brothier soup, add more chicken broth or use less sausage and pasta.
Nutrition
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If you’re looking for a few more delicious vegetable loaded soups to try this season, don’t miss our comforting, filling and delicious Hearty Beef and Gnocchi Soup. Our chunky soup is worthy of an entire meal, especially when served with a hunk of crusty bread to sop up all the delicious broth! Click HERE to get the recipe for Hearty Beef and Gnocchi Soup. For another Italian favorite, be sure to try our classic Minestrone Soup. Our Minestrone Soup is full of healthy legumes, green leafy vegetables, plenty of Italian herbs, a handful of pasta, and wonderfully rich tomatoey broth. Click HERE to get the recipe for Minestrone Soup.
Thanks so much for stopping by! Tricia
Kelsey says
Anyone know the nutrition facts to this soup ?
Jackson’s GiGi says
My family absolutely loves this hearty soup! I make this with two cans of cannelini beans and one can of kidney beans (5 adults in our fam). I had never heard of parmesan rinds, or ditalini, but was able to find both at a large supermarket. What a beautiful presentation this soup makes, very colorful! Make a loaf of crusty bread and a salad. This is such a filling, warming meal. You will definitely want to add this to your regular dinner meal rotation. Another great thing about this soup? It only takes 30 minutes to make it, and tastes like you worked in it, all day!
Tricia Buice says
Thanks for the feedback Jackie! We adore this hearty soup and you’re right, add a salad and crusty bread and you’re good to go!
Donna says
Delicious, I only used two ounces pasta as I don’t like a lot in soups. Already starting my second batch.
Tricia Buice says
Thanks for the feedback Donna. I agree it doesn’t need a lot of pasta so I like your adjustment. Thanks for trying the soup and for taking the time to comment.
Mimi says
Just made…dis the noddles separate and will add when we eat over course of next few days . Added Bay leaf and dine extra beef stock and tomato sauce so more juice for dipping French bread! Yum! Thanks for sharing !
Tricia Buice says
Thanks for the feedback Mimi. We appreciate the feedback!
Julie says
I am making this soup tonight and I had a question. It calls for a can of tomatoes with the juice reserved but I don’t see it added back in later; is that right? Reserve the juice for my own use? Thanks.
Tricia Buice says
Hi Julie – thanks for catching that. Add the juice with the tomatoes. It’s hard to chop the tomatoes while they’re in the juice, thus the juice is reserved. I’ve fixed the recipe. Thanks again – you’ll love this soup – so comforting and flavorful.
Julie says
Thanks for responding so quickly. I made the soup for company last night. It turned out great and everyone thought it was delicious. Someone even commented that it tasted as good as the soup you get at Olive Garden! I have made several of your recipes and know I can trust that they’ll turn out good. Thanks!
Tricia Buice says
Thank you so much Julie! I appreciate you letting us know how this turned out for you. My soup has a lot less salt than the OG version – so that’s a big bonus!
Jennifer @ Seasons and Suppers says
One of my favourite soups and yours looks absolutely perfect! Hard to beat pasta soups in my opinion 🙂
Tricia Buice says
Agreed! Thanks Jennifer 🙂
Liz says
Oh, how yummy, especially delicious on this snowy day! And I have all these ingredients in the house—that never happens!!!
Tricia Buice says
It’s cold here again Liz – we need a big pot of this delicious soup!
mimi rippee says
This is beautiful. They’re not all this pretty! I love the pasta shape you picked as well. Adorable.
Tricia Buice says
Thank you Mimi!
Susan says
One of my all-time favorites! You cook what I love to eat, Tricia 🙂
Tricia Buice says
Your comments always make me so happy Susan – thanks so much!
sue | the view from great island says
I feel warmer and cozier just looking at this soup ~ it’s COLD here in Los Angeles!! The sausage seals the deal for me 🙂
Tricia Buice says
Cold in LA? Wow – hope all your lemon trees will be okay!
Larry says
Looks delicious Tricia and I like that it is a one pot meal.
Tricia Buice says
Thanks Larry – me too!
angiesrecipes says
This makes such a wonderful weekday lunch…maybe with some cheesy garlic bread :-))
Tricia Buice says
We really love it Angie – so hearty and fresh tasting and cheesy garlic bread would be great too!