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Hearty Pasta Fagioli: The Ultimate Comfort Soup Recipe

Close-up of a rich, red bowl of pasta fagioli topped with fresh parsley and grated cheese.
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Prepare a deeply satisfying bowl of homemade Pasta Fagioli, a classic Italian soup featuring tender beans, small pasta, and a rich tomato broth. This recipe provides authentic flavor that is simple enough for a weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 pound ground Italian sausage (or ground turkey for a lighter version)
  • 1 (28 ounce) can crushed tomatoes
  • 6 cups chicken or vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 cup ditalini pasta (or other small pasta shape)
  • Salt and black pepper to taste
  • Grated Parmesan cheese, for serving
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the ground Italian sausage to the pot. Break it up with a spoon and cook until browned. Drain off any excess fat.
  3. Stir in the minced garlic, oregano, basil, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes and the broth. Bring the mixture to a simmer.
  5. Add the rinsed cannellini beans and kidney beans to the pot. Season with salt and pepper. Let the soup simmer gently for 15 minutes to allow the flavors to combine.
  6. Increase the heat slightly and add the ditalini pasta. Cook according to package directions, usually 8 to 10 minutes, until the pasta is tender but still has a slight bite (al dente). Be careful not to overcook the pasta, as it will continue to soften in the hot broth.
  7. Taste the soup and adjust salt and pepper as needed.
  8. Ladle the hot Pasta Fagioli into bowls. Top each serving with grated Parmesan cheese and fresh parsley before serving.

Notes

  • For a thicker soup, mash about 1/2 cup of the beans against the side of the pot before adding the pasta. This releases starch and thickens the broth naturally.
  • This soup tastes even better the next day, making it excellent for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • If you prefer a vegetarian version, omit the sausage and use vegetable broth. You can add 1 cup of chopped mushrooms with the vegetables for added depth.

Nutrition

Find it online: https://pureplatepath.com/pasta-fagioli-hearty-italian-soup-recipe/