Name: Pasta e Fagioli (Italian Pasta and Bean Soup) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 tablespoon extra virgin olive oil; 8 ounces mild Italian ground sausage; 1 medium onion, diced; 2 ribs celery, diced; 2 medium carrots, diced; 4 cloves garlic, minced; 2 teaspoons dried Italian herb blend; 2 teaspoons tomato paste; Kosher salt and black pepper, to taste; 15 ounces fire-roasted crushed tomatoes; 4 cups chicken or vegetable broth; 1 cup water; 1 inch piece parmigiano reggiano rind (optional); 1 cup ditalini (or other small pasta); 30 ounces cannellini beans (two 15-ounce cans), drained and rinsed; 2 tablespoons chopped fresh flat-leaf Italian parsley; 1/4 cup shredded or grated parmigiano reggiano, for serving

Jump to Recipe·4 from 4 reviews

Pasta e Fagioli (Italian Pasta and Bean Soup) Recipe is a soul-soothing blend of tender pasta, creamy cannellini beans, and savory Italian sausage simmered in a rich tomato broth. This classic Italian comfort food brings together fresh vegetables, aromatic herbs, and hearty flavors in every spoonful, making it perfect for a quick weeknight meal or a leisurely weekend dinner. The beauty of this soup lies in its simplicity and how each ingredient enhances the others, creating a dish that feels like a warm hug on a chilly day.

Ingredients You’ll Need

Two white bowls sit on a white marbled surface, filled with a thick, rich red stew with visible small pieces of meat and vegetables. In the first bowl, a small pile of white beans rests neatly in the center on top of the stew, while the second bowl has a sprinkle of green herbs and a light dusting of white powder, likely cheese, in the middle. The textures show a smooth but chunky sauce with bits throughout, and the bowls are viewed from above. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the key to nailing this Pasta e Fagioli (Italian Pasta and Bean Soup) Recipe. Each item plays an essential role, from savoriness to texture, resulting in a balanced and aromatic bowl of goodness.

Extra virgin olive oil: Adds a fruity richness and a lovely sheen to the soup.
Mild Italian ground sausage: Provides a flavorful, meaty base with just the right amount of seasoning.
Onion (diced): Offers a subtle sweetness and depth once sautéed.
Celery (diced): Contributes a fresh crunch and earthy notes.
Carrots (diced): Bring natural sweetness and vibrant color.
Garlic (minced): Infuses the soup with that irresistible Italian aroma.
Dried Italian herb blend: A fragrant mix of herbs that enhances the Mediterranean character.
Tomato paste: Intensifies the tomato flavor with a concentrated punch.
Fire-roasted crushed tomatoes: Create a smoky, robust base for the broth.
Chicken or vegetable broth: Forms the flavorful liquid foundation.
Water: Balances the broth’s intensity for perfect consistency.
Ditalini or small pasta: Adds bite-sized texture that absorbs the delicious broth.
Parmigiano Reggiano rind (optional): Slowly releases umami for a richer taste.
Cannellini beans: Give creaminess and protein, making the soup hearty.
Kosher salt and black pepper: For seasoning and enhancing all flavors.
Fresh flat-leaf Italian parsley (chopped): Adds a fresh, herbal brightness.
Shredded Parmigiano Reggiano: Perfect for sprinkling on top, melting delightfully into each serving.

How to Make Pasta e Fagioli (Italian Pasta and Bean Soup) Recipe

Step 1: Brown the Sausage

Heat the extra virgin olive oil in a large soup pot over medium heat until it shimmers. Add the mild Italian ground sausage, breaking up any larger pieces with your spoon. Brown the sausage thoroughly, allowing it to develop a beautiful color that builds the savory foundation for the soup.

Step 2: Sauté the Vegetables

Once the sausage is nearly cooked through, add the diced onion, celery, and carrots. Sauté for about 5 to 8 minutes, stirring often, until the vegetables soften and develop a little golden hue. This step unlocks their natural sweetness and builds layers of flavor.

Step 3: Add Garlic, Herbs, and Tomatoes

Stir in minced garlic, the dried Italian herb blend, tomato paste, and fire-roasted crushed tomatoes. Let everything cook together for 2 to 3 minutes, allowing the tomato paste to caramelize slightly and deepen the broth’s flavor.

Step 4: Pour in Broth and Bring to Simmer

Add the chicken or vegetable broth, along with a cup of water and a teaspoon of kosher salt. Increase the heat and bring the soup to a lively boil. This is where all those fresh and bold flavors start to meld beautifully.

Step 5: Cook Pasta and Infuse with Cheese Rind

If you’re using the parmigiano reggiano rind, add it now along with the ditalini pasta. Turn the heat down to maintain a gentle but steady simmer. Cook for 8 to 10 minutes, stirring frequently and scraping the bottom so the pasta doesn’t stick. The cheese rind slowly integrates its savory richness into the broth.

Step 6: Add Beans and Final Seasoning

Reduce the heat to medium-low and gently stir in the cannellini beans. Let the soup warm through for about 10 minutes so the beans absorb the flavors. Remove the cheese rind, then taste and adjust seasoning with salt and freshly ground black pepper as needed.

Step 7: Stir in Fresh Parsley and Serve

Turn off the heat and stir in the chopped flat-leaf Italian parsley. Serve the soup hot with a generous sprinkle of shredded Parmigiano Reggiano on top. The result is a hearty, comforting bowl of Pasta e Fagioli (Italian Pasta and Bean Soup) Recipe that everyone will savor.

How to Serve Pasta e Fagioli (Italian Pasta and Bean Soup) Recipe

A deep white bowl filled with a thick soup showing many layers of small tube pasta in light beige, soft orange carrot cubes, small brown ground meat pieces, and small white beans all mixed well in a rich red tomato broth. On top in the center is a small pile of grated white cheese and sprinkled green herb pieces. A silver spoon is dipping on the right side of the bowl. In the background on the left, there are slices of toasted bread on a round wooden board placed on a white marbled surface, with a white knitted cloth under the bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your serving with freshly grated Parmigiano Reggiano and a drizzle of good-quality extra virgin olive oil. A few nods of cracked black pepper or a sprinkle of chili flakes can add a gentle kick to your warm bowl, bringing out the soup’s rustic charm.

Side Dishes

Pair this soup with crusty Italian bread to soak up every drop of the flavorful broth. A simple green salad dressed in lemon and olive oil can add a refreshing counterpoint, balancing the soup’s richness beautifully.

Creative Ways to Present

For a cozy dinner party, serve Pasta e Fagioli (Italian Pasta and Bean Soup) Recipe in warm rustic bowls or even inside hollowed-out mini bread bowls. Garnish with fresh herbs and cheese, and offer a side of roasted garlic or herb-infused oil to drizzle on top—a comforting presentation that will wow guests.

Make Ahead and Storage

Storing Leftovers

Your leftover Pasta e Fagioli (Italian Pasta and Bean Soup) Recipe keeps wonderfully in the refrigerator for up to 4 days. Store the soup in an airtight container to preserve the freshness and allow the flavors to meld further, making each reheated bowl even tastier.

Freezing

If you want to freeze the soup, cook the pasta separately to prevent it from becoming mushy. Freeze the soup and pasta in separate containers. When ready to enjoy, thaw both in the refrigerator and reheat together. This method keeps the pasta perfectly al dente and the broth deliciously thick.

Reheating

Reheat your soup gently over low to medium heat on the stove, stirring occasionally to prevent sticking. Adding a splash of broth or water can help loosen the consistency if it thickened while stored. Remember to add a fresh sprinkle of Parmigiano Reggiano before serving for that just-cooked freshness.

FAQs

Can I make Pasta e Fagioli vegetarian?

Absolutely! Simply omit the Italian sausage and use vegetable broth instead. You can add extra herbs or some sautéed mushrooms for additional flavor and texture to keep it hearty and satisfying.

What type of beans work best in this recipe?

Cannellini beans are traditional in Pasta e Fagioli, offering a creamy, mild flavor. However, you can substitute with great northern beans or borlotti beans if preferred, each adding their own unique texture and taste.

Can I use dried beans instead of canned?

Yes, but be mindful to soak and cook dried beans fully before adding them to the soup. Using canned beans saves time and keeps the cooking process simple, making this recipe ideal for quick weeknight meals.

What pasta shape is best for Pasta e Fagioli?

Small pasta shapes like ditalini, orzo, or small shells work perfectly because they complement the size of the beans and fit on your spoon together. Avoid large or flat pasta shapes as they won’t blend as seamlessly into the soup.

How thick should the soup be?

Pasta e Fagioli should be hearty but still broth-forward, with a consistency that’s thicker than a regular soup but not as heavy as a stew. It should coat your spoon with a velvety texture but remain spoonable and satisfying.

Final Thoughts

There’s something incredibly comforting about a bowl of Pasta e Fagioli (Italian Pasta and Bean Soup) Recipe that feels like home in every mouthful. The way the savory sausage, tender beans, and soft pasta come together in a flavorful tomato broth shows how simple ingredients can transform into extraordinary food. I truly encourage you to give this recipe a try and see how it becomes one of your go-to meals for when you need a little warmth and deliciousness in your life.