The first time I tasted Pasta E Fagioli Soup, it was one of those chilly Appalachian nights when all you crave is something hearty, comforting, and full of flavor. My neighbor had brought over a steaming pot, the aroma of garlic and rosemary filling my kitchen before I even opened the lid. One spoonful in, and I was hooked — the tender beans, savory sausage, and soft ditalini clinging to the tomato-rich broth like they were meant to be together. It reminded me of the way simple food, done right, can make you feel deeply cared for.
Now, this Pasta E Fagioli Soup recipe is a staple in my house — especially when family comes over or I need something satisfying that doesn’t take hours to pull together. This version hits all the right notes: rich broth, plenty of protein, and just enough pasta to keep it cozy but not too heavy. Whether you’re chasing a nostalgic flavor or craving something to fill your bowl and your heart, this one’s for you.
Gather around the table — something delicious is waiting!
Why You’ll Love This Recipe
There’s something timeless about a good bowl of Pasta E Fagioli Soup. It’s rustic yet satisfying, rich in flavor but easy to prepare. Whether you’re cooking for your family on a busy weeknight or looking to impress guests with a cozy homemade dish, this recipe checks every box.
It’s an all-in-one meal — protein, veggies, and carbs nestled together in a savory tomato broth. The flavors deepen as it simmers, and it tastes even better the next day. What makes this Pasta E Fagioli Soup extra special is the flexibility: keep it classic or make it meatless, swap out the pasta or go gluten-free. It’s a crowd-pleaser that adapts to your pantry and your mood.
This dish comes together in just under an hour, making it perfect for weeknights. And it’s kid-approved, too — even picky eaters love the tender pasta and mild sausage. Make a big batch, and you’ll have leftovers that taste even better the next day.
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Pasta E Fagioli Soup
- Total Time: 50 minutes
- Yield: 8 servings
Description
This Pasta E Fagioli Soup is a hearty, Italian-inspired comfort dish made with savory sausage, tender beans, ditalini pasta, and vegetables all simmered in a rich tomato broth. Perfect for fall or cozy weeknights, this one-pot wonder feeds the whole family and warms you from the inside out.
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy), or ground beef
- 1 small yellow onion, diced
- 1 tablespoon garlic, minced
- 2 carrots, peeled and diced
- 1 rib celery, diced
- 14.5 oz canned diced tomatoes with juices
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried rosemary
- 15 oz tomato sauce
- 8 cups reduced-sodium chicken broth
- 15 oz canned red kidney beans, drained and rinsed
- 15 oz canned cannellini beans, drained and rinsed
- Salt and black pepper to taste
- 1 cup ditalini pasta (or elbow/tubetti)
- Chopped fresh parsley for garnish
- Optional: Grated Parmesan cheese for topping
Instructions
- Brown the Meat: In a large soup pot, heat olive oil over medium heat. Add sausage and cook undisturbed for 1 minute, then crumble and cook until browned. Drain excess fat.
- Cook Aromatics: Move sausage to one side, add onion and garlic. Cook 1–2 minutes until onion is tender.
- Add Veggies & Tomatoes: Stir in carrots, celery, and diced tomatoes. Cook for 4–5 minutes until slightly tender.
- Season & Simmer: Add herbs, tomato sauce, broth, and beans. Season with salt and pepper. Bring to a boil, then reduce to simmer. Cover and cook for 10–15 minutes.
- Cook Pasta Separately: In another pot, cook ditalini pasta according to package. Drain, toss in a little olive oil, and set aside.
- Combine: Once veggies are tender, stir in cooked pasta until heated through.
- Serve: Garnish with parsley and Parmesan. Serve hot with crusty bread.
Notes
For best results, cook pasta separately to prevent it from absorbing too much broth. You can skip the meat for a vegetarian version and reduce broth to 6 cups. Leftovers store beautifully — just keep the pasta and soup separate for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Italian
Ingredient Overview
This Pasta E Fagioli Soup brings together humble ingredients in the most magical way. It’s savory, aromatic, and thick with texture — every spoonful is a little celebration.
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Olive Oil: Adds body and richness to the base of the soup.
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Italian Sausage: Choose mild for comfort, or spicy for a little kick. Ground beef works too.
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Yellow Onion & Garlic: A classic flavor duo that builds the foundation of the broth.
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Carrots & Celery: Adds sweetness and earthiness, plus a pop of color.
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Canned Diced Tomatoes & Tomato Sauce: Brings that deep, slow-simmered tomato flavor in half the time.
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Dried Herbs (Basil, Thyme, Rosemary, Italian Seasoning): Layered seasoning that creates depth and warmth.
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Chicken Broth: Use low-sodium so you can control the saltiness.
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Red Kidney Beans & Cannellini Beans: Traditional to Pasta E Fagioli Soup, these add protein and creamy texture.
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Small Pasta (Ditalini or Elbow): Holds its shape beautifully in the broth.
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Salt & Black Pepper: Adjust to taste as you go.
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Fresh Parsley (Optional): Brightens the final dish and adds a touch of color.
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Parmesan Cheese (Optional): A final sprinkle makes it taste like Sunday dinner.
Garnish with extra parsley or a drizzle of olive oil for a polished presentation.
Step-by-step Instructions
Step 1: Brown the Sausage
In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the Italian sausage and let it cook undisturbed for about a minute. Then break it up with a wooden spoon and continue to cook until browned — around 3 to 5 minutes. This gives the Pasta E Fagioli Soup its signature heartiness. Drain excess fat, but don’t wipe the pot — you want that flavor.
Step 2: Sauté Aromatics
Move the sausage to one side of the pot and add your diced onion and minced garlic to the other. Cook for 1 to 2 minutes, stirring occasionally, until the onion is translucent and fragrant. It should smell like the beginning of something comforting — because it is.
Step 3: Add Vegetables and Tomatoes
Toss in the chopped carrots, celery, and the can of diced tomatoes with juices. Stir everything together and let it cook for another 4 to 5 minutes until the veggies start to soften and release flavor into the pot.
Step 4: Season and Simmer
Sprinkle in the basil, Italian seasoning, thyme, rosemary, and a pinch of salt and black pepper. Add the tomato sauce, chicken broth, red kidney beans, and cannellini beans. Stir it all together. Bring your Pasta E Fagioli Soup to a gentle boil, then reduce the heat to a simmer. Cover and cook for 10 to 15 minutes until the vegetables are fork-tender.
Step 5: Cook the Pasta Separately
In a separate pot, bring salted water to a boil. Add your ditalini (or other small pasta) and cook according to package directions until al dente. Tip: Don’t cook the pasta in the soup — it’ll soak up too much broth and turn mushy.
Step 6: Combine and Finish
Once the veggies are soft and the broth is rich, stir in the cooked pasta. Let it heat through for a couple of minutes. Your Pasta E Fagioli Soup should be thick, flavorful, and ready to serve.
Step 7: Garnish and Serve
Ladle into bowls and top with chopped parsley. Add a sprinkle of freshly grated Parmesan if desired. Serve hot — with crusty bread, if you’ve got it.
Pro Tips
Start with high-quality sausage. Whether you use spicy or mild, good sausage gives Pasta E Fagioli Soup that rich, savory depth it’s known for. I often go for Italian-style chicken sausage if I’m feeling a bit lighter.
Use low-sodium broth. This gives you full control over salt levels, especially with canned beans involved. Remember, flavors concentrate as the Pasta E Fagioli Soup simmers — so start light and season as you go.
Cook pasta separately. It might seem easier to boil it in the soup, but don’t. Pasta will keep absorbing broth, turning your beautiful soup into a starchy stew. For the best texture, stir it in just before serving.
Leftovers? Store the soup and pasta separately. If they’re combined, the pasta will swell and break down. For meal prep, keep each component in its own airtight container in the fridge.
Add a Parmesan rind. If you’ve got one in the freezer (I always keep a stash), toss it in while the soup simmers. It melts down slowly, adding an irresistible umami finish to your Pasta E Fagioli Soup — just remove before serving.
(By the way, if you’re a soup lover like me, you’ll find more comfort-bowl ideas in this healthy fall soups and stews collection.)
Variations
Make it vegetarian by skipping the sausage and using vegetable broth. The beans still bring plenty of protein and heartiness, and the flavor is just as satisfying.
Want to go full pantry-mode? Swap out fresh veggies for frozen mirepoix, and use any canned beans you have on hand. As long as you keep the basics, it’ll still taste like true Pasta E Fagioli Soup.
Gluten-free? Use chickpea pasta or gluten-free elbow macaroni. Just be sure to cook separately, as gluten-free pastas can be a little delicate when simmered too long.
Try a Tuscan twist by adding chopped kale or spinach toward the end. It gives the dish a fresh finish and extra nutrients.
If you’re craving that Olive Garden nostalgia, go ahead and visit our Olive Garden-style Pasta Fagioli Soup — it’s a spot-on match with extra broth and family-style flair.
Frequently Asked Questions
What is pasta e fagioli soup made of?
Traditionally, it’s a mix of pasta and beans simmered in a tomato-based broth, often with onions, garlic, and herbs. This version of Pasta E Fagioli Soup includes sausage, carrots, celery, and Parmesan for even more flavor.
What’s the difference between pasta fagioli and minestrone soup?
While both are hearty Italian soups, minestrone typically includes more vegetables and often uses a wider variety of ingredients like zucchini or green beans. Pasta E Fagioli Soup is more focused on — you guessed it — pasta and beans.
What’s in Olive Garden’s pasta e fagioli soup?
Their version uses ground beef, red and white beans, vegetables, and a thinner broth. Ours brings more body and a richer depth, but it’s still inspired by the same comforting base.
What goes with pasta e fagioli soup?
Crusty bread, garlic knots, or even a simple salad pair beautifully. For gatherings, consider a warm antipasto platter. The savory layers of Pasta E Fagioli Soup complement nearly anything rustic or Italian-inspired.
Serving Suggestions
Nothing beats a warm bowl of Pasta E Fagioli Soup alongside a slice of crusty Italian bread. A drizzle of extra virgin olive oil or a dusting of fresh Parmesan takes it over the top. This soup is filling enough to stand alone, but it also makes a beautiful starter for a larger meal.
Hosting a dinner party or feeding a crowd? Serve your Pasta E Fagioli Soup in small mugs as an appetizer, followed by something light like grilled chicken or roasted vegetables. For a cozy evening, pair it with garlic knots or a warm focaccia.
And if you’re looking to create a whole evening of cozy flavors, try ideas from this lovely fall dinner party menu roundup — it’ll give you just the right pairings.
Conclusion
This Pasta E Fagioli Soup isn’t just a meal — it’s a warm hug in a bowl. It’s the kind of dish that brings people together around the table and invites second helpings without hesitation. Whether you serve it on a rainy day, at a casual family dinner, or freeze a batch for busy weeks, it always delivers that homemade magic.
From pantry-friendly ingredients to that slow-simmered flavor, this recipe will quickly earn a spot in your regular rotation. And trust me, it’s even better the next day — if you manage to save any.
Before you go, don’t miss our full collection of fall soup recipes for more seasonal comfort food ideas.
If you make this Pasta E Fagioli Soup, I’d love to hear how it turned out for you! Share your version and tag us over on Pinterest — we’re always excited to see what’s simmering in your kitchen.
From my kitchen to yours — happy cooking, friends!
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