Pasta e Fagioli Soup is my favorite hearty, comforting, classic recipe. I’ve loaded it with sausage, beans, veggies, ditalini pasta, and more. Everything comes together to make this Italian soup recipe simply the best. And yes, I have to say, this easy homemade soup is even better than Olive Garden!
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What’s in This Pasta e Fagioli Soup Recipe?
I have always loved the soups at Olive Garden. Let’s be honest, who hasn’t. But I have found that making them at home is even better, cheaper, and more delicious.
- Sausage: Ground Italian or pork sausage both work. Feel free to swap the sausage for the more traditional pancetta or bacon, or use ground beef, turkey, or chicken.
- Veggies: Yellow onion, carrot, and celery create a wonderful base of flavor.
- Garlic: Fresh garlic adds an earthy flavor.
- Broth: Low-sodium chicken broth (or beef broth) forms an umami base.
- Beans: Great Northern and kidney beans add bulk and creaminess.
- Tomatoes: Diced tomatoes and tomato sauce add great tomato flavor.
- Italian Seasoning: Adds that classic Italian flavor.
- Rosemary: Adds a pop of herbal freshness.
- Pasta: We like ditalini, but any kind of small pasta (like elbow macaroni or stelline) will work.
Notes from the Test Kitchen
This is one of my favorite soup recipes because it has so much rich flavor! It’s also so easy to throw together with canned beans and pasta from the pantry.
Variations on Pasta e Fagioli
- For a vegetarian soup, I omit the meat, add an extra can of beans, and use vegetable broth instead of chicken broth.
- To make this a vegan soup, I do all of the above and substitute the Parmesan cheese for a vegan alternative (or leave it out).
- For pasta e ceci, I swap all of the beans for chickpeas.
- For a thinner soup, I add more broth until it reaches the desired thickness.
- For a spicier soup, I use hot Italian sausage and/or add crushed red pepper flakes.
How to Store and Reheat
Store leftover pasta e fagioli soup in an airtight container in the refrigerator for up to 3 days. Reheat soup in a large pot over medium-low heat until warmed through or gently microwave in individual portions. Also, cook and store the noodles separately from the soup if you plan to have leftovers.
How to Freeze
Freeze pasta e fagioli soup in an airtight container (with 1 inch of space for the liquid to expand) for up to 3 months. Let thaw overnight in the refrigerator before reheating.
For more information, view my guide on how to freeze soup.
Serving Suggestions
This is a one-pot meal that has it all! It’s loaded with protein, veggies, and noodles, so it’s sure to fill you up. If you do want to serve it with something on the side, consider two of my favorite copycat recipes – Olive Garden breadsticks and Olive Garden salad!
Pasta e Fagioli Soup Recipe
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 pound ground Italian or pork sausage
- 1 yellow onion diced
- 2 carrots chopped
- 2 ribs celery chopped
- 4 cloves garlic minced
- Kosher salt and freshly ground black pepper to taste
- 5 cups low-sodium chicken broth or beef broth
- 15 ounces great Northern beans drained and rinsed (1 can)
- 15 ounces kidney beans drained and rinsed (1 can)
- 15 ounces diced tomatoes (1 can)
- 8 ounces tomato sauce (1 can)
- 2 teaspoons Italian seasoning
- 2 sprigs fresh rosemary
- 1½ cups dry ditalini pasta
- Grated Parmesan cheese optional, for garnish
- Fresh parsley optional, for garnish
Instructions
- In a large Dutch oven set over medium heat, heat the oil until shimmering. Add the sausage and cook until browned, about 5 minutes, breaking it up with a wooden spoon.2 tablespoons olive oil, 1 pound ground Italian or pork sausage
- Stir in the onion, carrots, and celery and cook until slightly softened, about 5 minutes.1 yellow onion, 2 carrots, 2 ribs celery
- Add the garlic and cook for 30 seconds, until fragrant. Season with salt and pepper, then add in the beans, diced tomatoes, tomato sauce, chicken broth, Italian seasoning, and rosemary. Bring to a boil, then stir in the ditalini.4 cloves garlic, Kosher salt and freshly ground black pepper, 5 cups low-sodium chicken broth, 15 ounces great Northern beans, 15 ounces kidney beans, 15 ounces diced tomatoes, 8 ounces tomato sauce, 2 teaspoons Italian seasoning, 2 sprigs fresh rosemary, 1½ cups dry ditalini pasta
- Reduce heat to medium and cook for 8-10 minutes, or until pasta is al dente. Taste and adjust seasoning if necessary. Remove the rosemary and discard.
- Serve garnished with Parmesan and parsley.Grated Parmesan cheese, Fresh parsley
Video
Becky’s Tips
- Feel free to swap the sausage for the more traditional pancetta or bacon, or use ground beef, turkey, or chicken.
- Brown the sausage all over. This will add a lot of flavor to the soup.
- Taste and season often. There are many components to this soup, and the level of saltiness varies greatly depending on which ingredients you use.
- For even more flavor, simmer the soup with a Parmesan cheese rind. Remove and discard the rind before serving.
- Take care not to overcook the noodles, as they can easily become mushy.
- Cook and store the noodles separately from the soup if you plan to have leftovers.
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Pasta e Fagioli Soup Step by Step
Cook the Sausage: In a large Dutch oven set over medium heat, heat 2 tablespoons of olive oil until shimmering. Add 1 pound of ground Italian or pork sausage and cook until browned, about 5 minutes, breaking it up with a wooden spoon.
Add the Veggies: Stir in 1 diced yellow onion, 2 chopped carrots, and 2 chopped ribs of celery and cook until slightly softened, about 5 minutes.
Season the Soup: Add 4 cloves of minced garlic and cook for 30 seconds, until fragrant. Season with salt and pepper to taste, then add in 15 ounces (1 can) of kidney beans, 15 ounces (1 can) of diced tomatoes, 8 ounces (1 can) of tomato sauce, 5 cups of low-sodium chicken broth, 2 teaspoons of Italian seasoning, and 2 sprigs of fresh rosemary. Bring to a boil, then stir in the 1½ cups of dry ditalini pasta.
Cook the Pasta: Reduce heat to medium and cook for 8-10 minutes, or until pasta is al dente. Taste and adjust seasoning if necessary. Remove the rosemary and discard.
Serve and Enjoy: Serve garnished with freshly grated Parmesan cheese and chopped fresh parsley.
“Pasta e fagioli” is Italian for “pasta and beans.” Pasta e fagioli is a hearty tomato-based soup containing a variety of chopped veggies and beans as well as ditalini pasta. There are many variations on pasta e fagioli, and this is just one of them!
That depends on where you are. The traditional name for the dish is pasta e fagioli, but many people in the U.S., especially around New York, call it pasta fazool. This name is thought to come from the Neopolitan name for the dish, pasta e fasule.
While both are Italian soups packed with veggies, fagioli is a thicker consistency due to the beans. Minestrone soup tends to be thinner and more brothy.
Pasta e fagioli is most commonly made with cannellini beans, navy beans, or Barlotti beans, but you can also use Great Northern beans, kidney beans, or even chickpeas!
