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Pasta e Fagioli is a delicious recipe that is hardy, full of flavor and easy to make. It’s also better than the version served at the popular chain Italian restaurant.
Why You’ll Love This Recipe!
Family Favorite. This soup is one of my mother’s favorites and I got this recipe from her. Besides being delicious, I love it because it can all be made in one pot!
Hearty and Healthy. This soup really really hits the spot when the weather starts too cool off, especially on a rainy, cold day and has lots of healthy ingredients.
What is Pasta E Fagioli?
In Italian it means “pasta and beans” and it is a traditional, hearty Italian soup or stew. In addition to pasta and beans it has sausage and vegetables too.
Ingredients Needed
- Ditalini Pasta or a small pasta such as elbow macaroni.
- Italian Sausage. I used mild sausage.
- Northern White Beans, drained and rinsed
- Chicken Stock, Chicken Broth, Beef Broth or Vegetable Broth
- Diced tomatoes, with juices
- Carrots
- Celery
- Onion
- Garlic
- Olive Oil
- Salt and Pepper to taste
- Dried Basil, Dried Oregano, and Parsely
- Parmesan Cheese, freshly grated
How to Make Pasta e Fagioli Soup
- Brown meat in a large soup pot or dutch oven over medium heat.
- Remove meat from pot to a plate.
- Heat up oil and saute onions and garlic until soft.e I heat up the oil and saute the onions and garlic until soft.
- Add in your carrots and celery into the onion mixture and stir for a few minutes.
- Stir in your seasonings, tomatoes, sausage and chicken broth.
- Reduce heat and simmer 30 minutes.
- Add in pasta and beans right before you are ready to serve the soup.
- Simmer until pasta is tender. The pasta will absorb some of your liquid so if you need to, add in another cup or so of chicken broth.
- Serve garnished with parsley and Parmesan Cheese.
Tips from leigh Anne
- Instead of Northern White Beans you can also use Red Kidney Beans or Garbanzo or Chickpeas.
- If you prefer, you can use ground beef or ground turkey instead of ground sausage
- Add in a few handfuls of fresh spinach into the soup before serving. Stir to allow to wilt.
Frequently Asked Questions
Can I make pasta e fagioli ahead of time?
If you need to make the soup a day ahead or so, refrigerate and then before serving, reheat the soup and add in the pasta and beans and simmer until pasta is tender. If you add the pasta ahead of time and it sits in the refrigerator, the pasta will continue to absorb liquid and your soup will become too thick.
Can I freeze pasta e fagioli?
You can but I recommend doing it before adding the pasta, you can add in everything else. Freeze in a freezer safe, airtight container. Place frozen soup to thaw in the fridge when ready to serve. Reheat the soup on the stovetop, bring to a boil and add in the pasta. Simmer until pasta is tender. Add in an additional cup of chicken broth if needed if soup has become too thick.
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Pasta e Fagioli Recipe
Ingredients
- 1/2 pound Italian Sausage or hamburger
- 1 Tbsp olive oil
- 1/2 cup onion chopped
- 2 cloves garlic finely chopped
- 1 stalk celery chopped
- 1 carrot peeled and chopped
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 1/2 cups diced tomatoes with juices
- 3 cups chicken stock or vegetable stock
- 1 can northern white beans drained and rinsed
- 1 cup tiny pasta ditalini or elbow macaroni
- 2 Tbsp. parsley chopped, for garnish
- Freshly grated Parmesan cheese
Instructions
- Brown hamburger drain and set aside.
- In a large heavy pot, heat olive oil over medium high heat
- Stir in onion and cook for 2 minutes
- Stir in garlic, celery and carrots and cook for 3 minutes
- Add basil and oregano and toss to coat
- Stir in tomatoes and stock and bring to a boil
- Reduce heat and simmer for 30 minutes
- If necessary add an additional cup of stock or water and stir in beans, browned meat and tiny pasta Simmer for 6-8 minutes or until pasta is tender
- Garnish with parsley and with grated Parmesan cheese
Tips & Notes:
- Instead of Northern White Beans you can also use Red Kidney Beans or Garbanzo or Chickpeas.
- If you prefer, you can use ground beef or ground turkey instead of ground sausage
- Add in a few handfuls of fresh spinach into the soup before serving. Stir to allow to wilt.
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Vicki says
So good & so easy!! My favorite kind of meals 🙂 And definitely enough to stretch 2 nights for our little family – served it broiled & buttered swirl rye bread. Yum!
Rebecca says
I’m making this right now…..wow, great recipe. We have nearly 6 months of cold here in MA, and so good soup recipes are always appreciated. We’ll be making this again. I tripled the recipe b/c we’re having company….2 hungry, hard-working 19 year old boys! 🙂
Tina says
But then my husband would say “But where’s the meat?” His main complaint about vegetarian dishes? There’s no meat! Umm…that would be the point!
Thanks for sharing all your yummy recipes. I should do that now and again–I have some really good ones!
Leigh Anne says
Tina – glad you liked it. You can easily make the soup vegetarian too by leaving out the hamburger! Enjoy.
Tina says
Wow, that looks yummy! When I saw it I told my daughter, “man, that looks good. Bet it’s really bad for you!” and then I read the ingredients and hey, it’s totally NOT! Thanks for posting a healthy recipe! 😀