Pasta e Fagioli Soup is a warm and hearty dish filled with tasty pasta and beans, all in a flavorful broth. It’s like getting a hug in a bowl on chilly days!
This soup is so easy to make, and it’s all about the comfort. I like to add a sprinkle of cheese on top before serving—because who can resist cheesy goodness? 😋
Key Ingredients & Substitutions
Olive Oil: This adds a lovely richness to the soup. If you’re out of olive oil, feel free to use vegetable or canola oil. I always prefer the flavor of olive oil because it’s healthier and gives a nice kick.
Ground Italian Sausage: This adds depth and flavor. If you want a vegetarian option, simply leave this out or substitute with mushrooms or a meat alternative. I use sausage when I want that extra bite.
Diced Tomatoes: Canned tomatoes are a must for this recipe. If you don’t have them, crushed tomatoes or fresh tomatoes can work too. I love using fire-roasted diced tomatoes for a smoky flavor!
Pasta: I like ditalini for its bite-sized shape, but elbow macaroni or even small shells work well too. If you’re gluten-free, try a gluten-free pasta substitution.
Beans: Kidney and cannellini beans give this soup protein and texture. Feel free to use any beans you have on hand. Chickpeas or black beans can be good swaps!
How Do I Make Sure My Soup Has Great Flavor?
Building flavor is key in any soup! Start by sautéing your aromatics like onion, garlic, carrots, and celery in olive oil. It smells delicious and creates a base for your soup.
- Cook your vegetables over medium heat until they soften, about 5-7 minutes.
- Don’t rush the process! Allow the soup to simmer for at least 20 minutes, which helps blend all the flavors together.
- Taste as you go! After simmering, adjust the seasoning with salt and pepper according to your preference.
Following these steps will ensure your Pasta e Fagioli Soup is bursting with flavor. It’s all about layering those tastes!
How to Make Pasta e Fagioli Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1/2 pound ground Italian sausage (optional for richer flavor)
- 1 (15 oz) can diced tomatoes
- 4 cups chicken or vegetable broth
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1-2 bay leaves
- Salt and freshly ground black pepper, to taste
- 1 cup small pasta such as ditalini or elbow macaroni
- 2 cups fresh spinach or kale, chopped (optional)
- Freshly grated Parmesan cheese, for garnish
How Much Time Will You Need?
This recipe will take you about 15 minutes for prep and approximately 40 minutes for cooking. In total, you’re looking at around 55 minutes to have a delicious, hearty soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add in the chopped onion, minced garlic, diced carrots, and diced celery. Sauté all these wonderful veggies until they are softened, around 5-7 minutes. The kitchen should start smelling amazing by now!
2. Cook the Sausage (If Using):
If you’re choosing to add ground Italian sausage for richer flavor, now’s the time! Add it to the pot and break it up as it cooks. Keep stirring until it’s browned and fully cooked, about 5-8 minutes. If you’re skipping the sausage, just move on to the next step with your veggie mix.
3. Add the Broth and Beans:
Next, stir in the diced tomatoes (including their juice), broth, kidney beans, cannellini beans, dried oregano, dried basil, and bay leaves. Bring this delicious mixture to a gentle boil, making sure all those lovely flavors come together.
4. Simmer for Flavor:
Once boiling, reduce the heat to medium-low and let the soup simmer uncovered for about 20 minutes. This is where the flavors really get a chance to develop and shine!
5. Add the Pasta:
After simmering, it’s time to remove those bay leaves! Now add the small pasta into the pot and cook it until it’s al dente according to the package instructions, which usually takes about 8-10 minutes.
6. Stir in the Greens:
If you’re adding spinach or kale for some added nutrition, fold it in during the last couple of minutes of cooking. It’ll wilt perfectly, adding a lovely color and healthy crunch!
7. Season and Serve:
Give the soup a taste and season with salt and freshly ground black pepper according to your preference. Serve it hot, don’t forget to sprinkle generously with freshly grated Parmesan cheese, and enjoy with some crusty bread on the side for dipping!
Enjoy your comforting, hearty bowl of Pasta e Fagioli! It’s perfect for chilly evenings or anytime you’re craving a fulfilling meal.
Can I Use Different Types of Beans in This Soup?
Absolutely! While kidney and cannellini beans are traditional choices, feel free to use any beans you have on hand, like black beans, pinto beans, or even chickpeas for a fun twist!
What If I Don’t Have Ditalini Pasta?
No problem at all! You can substitute ditalini with any small pasta, such as elbow macaroni, small shells, or even broken spaghetti. Just adjust the cooking time according to the type of pasta you choose.
Can I Make This Soup Vegan?
Yes! Simply omit the ground Italian sausage, and use vegetable broth instead of chicken broth. You can also add extra vegetables or use a meat substitute to keep it hearty!
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of broth or water if it thickens up too much.
