Pasta e Fagioli (Italian Pasta and Bean Soup) Recipe
Pasta e Fagioli is a comforting and hearty Italian soup featuring mild Italian sausage, cannellini beans, ditalini pasta, and a medley of sautéed vegetables simmered in a rich tomato and herb-infused broth. This recipe is quick and easy to prepare on the stovetop, making it perfect for weeknight dinners or any day you crave a traditional Italian classic.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Meat and Oil
- 1 tablespoon extra virgin olive oil
- 8 ounces mild Italian ground sausage
Vegetables and Aromatics
- 1 medium onion, diced
- 2 ribs celery, diced
- 2 medium carrots, diced
- 4 cloves garlic, minced
Herbs and Seasonings
- 2 teaspoons dried Italian herb blend
- 2 teaspoons tomato paste
- Kosher salt and black pepper, to taste
Liquids and Others
- 15 ounces fire-roasted crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 cup water
- 1 inch piece parmigiano reggiano rind (optional)
Pasta and Beans
- 1 cup ditalini (or other small pasta)
- 30 ounces cannellini beans (two 15-ounce cans), drained and rinsed
Garnish
- 2 tablespoons chopped fresh flat-leaf Italian parsley
- 1/4 cup shredded or grated parmigiano reggiano, for serving
Instructions
- Brown the sausage: Heat olive oil in a 4 to 5 quart soup pot or Dutch oven over medium heat until shimmering. Add the mild Italian ground sausage and break it up with a spoon. Cook, stirring frequently, until the sausage is browned and cooked through.
- Sauté the vegetables: Add diced onion, celery, and carrots to the sausage. Cook for 5 to 8 minutes, stirring occasionally, until the vegetables are softened and beginning to take on a golden color.
- Add garlic, herbs, and tomato paste: Stir in minced garlic, dried Italian herb blend, tomato paste, and fire-roasted crushed tomatoes. Mix thoroughly with the vegetables and cook for 2 to 3 minutes to develop flavor.
- Pour in liquids and bring to boil: Add chicken or vegetable broth, 1 cup water, and 1 teaspoon kosher salt. Increase heat and bring the soup to an active boil.
- Add parmigiano rind and pasta: Incorporate the parmigiano reggiano rind if using, and add the ditalini pasta. Adjust heat to maintain a gentle, bubbly simmer and cook for 8 to 10 minutes. Stir frequently and scrape the bottom of the pot to prevent the pasta from sticking.
- Incorporate beans and simmer: Lower heat to medium-low and stir in the drained and rinsed cannellini beans. Let the soup heat through for an additional 10 minutes.
- Remove rind and season: Remove and discard the parmigiano rind. Taste the soup and adjust seasoning with salt and black pepper as needed, stirring well between additions for balanced flavor.
- Finish with parsley and serve: Stir in chopped fresh parsley. Serve the soup hot, with shredded parmigiano reggiano on the side for sprinkling.
Notes
- If planning to freeze the soup, cook the pasta separately. When serving, spoon a portion of pasta into bowls and ladle soup on top. Freeze the soup and pasta separately. Thaw in the refrigerator and reheat together before serving to prevent the pasta from becoming mushy by absorbing too much liquid.
