Pasta e Fagioli Soup Recipe

Course: Dinner, Soup

Cuisine: Italian

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: bowls

Calories: 531kcal

On cold days, nothing tastes better than a large pot of Pasta e Fagioli Soup, a traditional Italian style soup that's easy to make.

Step-by-step photos can be seen below the recipe card.

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

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.

Storage: Store pasta e fagioli soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.