Pasta e Fagioli Soup is a warm and cozy dish that blends pasta and beans in a tasty tomato broth. It’s perfect for chilly days and super filling!
Honestly, who doesn’t love a one-pot meal? It’s so easy to make; just toss everything in and let it simmer. Pair it with some bread, and you’re all set for a tasty treat! 🍞
Key Ingredients & Substitutions
Olive Oil: This is perfect for sautéing as it adds rich flavor. You can swap it with vegetable oil or butter if you prefer, just know that butter will give a different taste.
Ground Italian Sausage: It brings a nice kick to the soup. You can easily use turkey sausage for a leaner option, or skip it entirely for a vegetarian version. Just add extra beans or mushrooms for heartiness.
Pasta: I love using ditalini, but elbow macaroni works just as well! If you’re gluten-free, look for a gluten-free pasta option that matches the shape.
Beans: Kidney and cannellini beans are traditional, but you could use black beans or chickpeas as alternatives. Different beans give a unique taste and texture!
Fresh Parsley: For garnishing, fresh parsley adds brightness. If you don’t have it, try basil or even a sprinkle of dried herbs for flavor.
How Do I Get the Beans and Pasta Just Right?
Cooking beans and pasta gently in the soup is key to achieving the right texture. Here’s how you can ensure they turn out well:
- For canned beans, rinse them well to remove any excess salt or preservatives.
- When adding the pasta, keep an eye on it and taste for doneness during the last few minutes of cooking.
- Adding pasta last prevents it from getting too soft in the soup.
This will keep your soup hearty, with beans that are tender and pasta that is perfectly cooked!
How to Make Pasta e Fagioli Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 pound ground Italian sausage (or ground beef/pork)
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (14-ounce) can diced tomatoes
- 4 cups chicken or vegetable broth
- 1 cup small pasta (e.g., ditalini or elbow macaroni)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Freshly grated Parmesan cheese (for topping)
- Crusty bread, for serving
How Much Time Will You Need?
This delightful Pasta e Fagioli Soup can be prepared in about 15 minutes of prep time, and then it will require approximately 30 minutes of cooking time. In total, you should expect around 45 minutes from start to finish. It’s a quick and comforting dish that’s sure to warm your heart!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the finely chopped onion, diced carrots, and diced celery. Sauté these ingredients together until the vegetables are softened, which should take about 5-7 minutes. The aroma will be wonderful!
2. Add Garlic:
Now, it’s time to add the minced garlic! Cook for another minute until it becomes fragrant. This is where the magic happens, and your kitchen will start to smell amazing!
3. Brown the Meat:
Next, add the ground Italian sausage into the pot. Use a spoon to break it up as it cooks. You want it to cook until it’s browned and fully cooked through, which should take about 5-7 minutes. If there’s any excess fat, drain it off to keep the soup light and fresh!
4. Combine the Ingredients:
Now, stir in the kidney beans, cannellini beans, diced tomatoes (with their juice), and the chicken or vegetable broth. Then, add the dried oregano, basil, thyme, and season with salt and pepper to your liking. Mix everything together well!
5. Bring to a Boil:
Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes. This allows all the flavors to meld beautifully.
6. Add the Pasta:
Once the soup is flavorful, it’s time to add the small pasta. Cook the pasta until al dente, which typically takes about 8-10 minutes, depending on the type you’re using. Make sure to stir occasionally to prevent any sticking!
7. Taste and Adjust:
Always taste your soup before serving! Feel free to adjust the seasoning with a pinch more salt or pepper if needed. This step is crucial for getting that perfect flavor.
8. Serve it Up:
Ladle the hearty soup into bowls, and don’t forget to garnish with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese on top. Those little touches make it extra special!
9. Enjoy with Bread:
Finally, serve the soup hot with slices of crusty bread on the side. It’s the perfect complement to this delicious meal!
Enjoy your warm, hearty, and comforting Pasta e Fagioli Soup! It’s sure to be a hit! 🍲❤️
Can I Use Different Types of Beans?
Absolutely! While kidney and cannellini beans are traditional, you can substitute with black beans or chickpeas for a different flavor and texture. Just remember to rinse canned beans well before using them!
How Can I Make This Soup Vegetarian?
To make a vegetarian version, simply omit the ground sausage and use vegetable broth instead of chicken broth. You can add more vegetables or extra beans to maintain a hearty texture.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the soup on the stove or in the microwave. If the pasta absorbs too much broth, you can add a splash of water or broth to loosen it up.
Can I Freeze This Soup?
Yes! This soup freezes well. Allow it to cool completely, then transfer it to a freezer-safe container or zip-top bag. It can be frozen for up to 3 months. Just thaw overnight in the fridge before reheating!
