Pasta e Fagioli - Thao Bui

Pasta e Fagioli is one of those soups that feels like a warm hug.

It is rich, filling, and made with simple pantry ingredients.

The pasta cooks right in the soup, the beans make it hearty, and every spoonful is packed with flavor.

This recipe is easy enough for a weeknight but tastes like it has been simmering all day.

Servings: 6

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Why I Love This Recipe

This soup reminds me of the kind of meal that brings everyone to the table without anyone needing to be called twice. The smell of sausage, garlic, and herbs filling the kitchen always makes the house feel warm and welcoming. The first time I made it, I was trying to use up pantry staples on a cold evening. It turned out so comforting that it became a recipe I came back to again and again.

What I love most:

It uses simple ingredients that are easy to find.
It is hearty enough to be a full meal.
The beans make it filling without being heavy.
The pasta cooks in the soup and soaks up extra flavor.
It tastes even better the next day.

What You’ll Need

1 tablespoon olive oil
1 pound Italian sausage, casings removed
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon crushed red pepper flakes (optional)
1 (15-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
4 cups chicken broth
2 cups water
1 (15-ounce) can cannellini beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
1 cup ditalini pasta
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons chopped fresh parsley
½ cup freshly grated Parmesan cheese, for serving

Tools

Large Dutch oven or soup pot
Wooden spoon
Chef’s knife
Cutting board
Measuring cups
Measuring spoons
Can opener
Ladle

Substitutions and Variations

Use ground beef instead of Italian sausage.
Swap chicken broth for vegetable broth.
Use great northern beans instead of cannellini beans.
Replace ditalini with small shells or elbow pasta.
Add chopped spinach or kale during the last 5 minutes.
Use spicy Italian sausage for extra heat.

Make Ahead Tips

Make the soup one day ahead for even better flavor.
If making ahead, cook the pasta separately and stir it in before serving.
Store grated Parmesan separately until serving.

Recipe

Step 1: Brown the Sausage

Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add 1 pound Italian sausage. Break it into small pieces with a wooden spoon and cook for about 7 minutes until browned.

Step 2: Cook the Vegetables

Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 6 minutes, stirring often, until the vegetables begin to soften. Stir in 4 cloves minced garlic and cook for 1 minute.

Step 3: Build the Flavor

Stir in 1 tablespoon tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon dried thyme, and ¼ teaspoon crushed red pepper flakes. Cook for 1 minute while stirring.

Step 4: Add the Liquids

Pour in 1 can diced tomatoes, 1 can tomato sauce, 4 cups chicken broth, and 2 cups water. Stir well and bring to a gentle boil.

Step 5: Add the Beans

Stir in 1 can drained and rinsed cannellini beans, 1 can drained and rinsed red kidney beans, 1 teaspoon salt, and ½ teaspoon black pepper. Simmer for 15 minutes.

Step 6: Cook the Pasta

Add 1 cup dry ditalini pasta. Stir well and cook for 10 minutes, stirring now and then, until the pasta is tender.

Step 7: Finish and Serve

Turn off the heat. Stir in 2 tablespoons chopped parsley. Serve in round bowls with ½ cup freshly grated Parmesan cheese divided over the top.

Pro Tips

Brown the sausage well for the best flavor.
Cut the vegetables into similar small pieces so they cook evenly.
Stir the pasta often near the end so it does not stick.
Add a splash of broth when reheating because the pasta absorbs liquid.
Finish with freshly grated Parmesan instead of packaged cheese for a richer taste.

Why This Recipe Works (Quick Science)

The sausage browns first, creating flavorful bits on the bottom of the pot. Those bits dissolve into the broth when the liquid is added, making the soup richer. The beans release a little starch as they simmer, which naturally thickens the broth. Cooking the pasta in the soup lets it absorb all the savory flavors.

Common Mistakes

Adding the pasta too early can make it too soft.
Boiling the soup too hard can overcook the beans.
Forgetting to stir the pasta can cause it to stick.
Skipping the tomato paste leaves the broth less rich.
Not tasting before serving may leave the soup needing more salt or pepper.

What to Serve With

Crusty Italian bread
Garlic bread
Caesar salad
Simple green salad
Roasted vegetables
Extra grated Parmesan cheese

Leftovers and Storage

Refrigerate in an airtight container for up to 4 days.
Freeze without the pasta for up to 3 months for the best texture.
Reheat gently on the stove over medium-low heat.
Add extra broth when reheating because the pasta will soak up liquid.

Macros Information

Approximate per serving

Calories: 495
Protein: 28g
Carbohydrates: 34g
Fat: 27g
Fiber: 8g
Sugar: 8g
Sodium: 1,060mg

FAQ

Q: Can I use a different pasta?

A: Yes. Small shells, elbow macaroni, or alphabet pasta all work well.

Q: Can I make this soup vegetarian?

A: Yes. Skip the sausage, use vegetable broth, and add another can of beans.

Q: Can I freeze the soup?

A: Yes. It freezes best without the pasta. Cook fresh pasta when you are ready to serve it.

Q: Can I use dried beans?

A: Yes. Cook them until tender before adding them to the soup.

Q: How can I make it thicker?

A: Mash a few of the beans into the broth or simmer the soup a little longer.

Final Thoughts

Pasta e Fagioli is simple, comforting, and packed with classic Italian flavor. It is the kind of meal that fills your kitchen with amazing smells and leaves everyone reaching for another bowl. Whether you make it for a busy weeknight or a cozy weekend dinner, this recipe is one you’ll want to keep around. If you try it, leave a comment and share how it turned out or ask any questions you may have.