Pasta e Fagioli (Italian Pasta and Bean Soup) Recipe

• Extra virgin olive oil: Use a good-quality oil as it forms the flavor base for sautéing the sausage and veggies.
• Mild Italian ground sausage: I like mild to keep the soup comforting, but you can go spicy if you want more kick.
• Onion: Choose a medium yellow or white onion for sweetness and depth.
• Celery: Adds a subtle aromatic crunch that balances the richness.
• Carrots: Provides natural sweetness and texture contrast.
• Garlic: Don’t skip it—garlic brings that iconic Italian aroma.
• Dried Italian herb blend: Typically including oregano, basil, and thyme, for classic seasoning.
• Tomato paste: Intensifies the tomato flavor and adds silkiness.
• Fire-roasted crushed tomatoes: Adds smoky sweetness and richness.
• Chicken or vegetable broth: Choose what suits your taste or dietary needs; homemade broth makes it extra special.
• Water: Helps adjust the soup consistency without extra salt.
• Ditalini or other small pasta: Small shapes coat nicely with the beans and broth—don’t overcook!
• Parmigiano Reggiano rind (optional): Adds effusive umami during cooking that’s unbeatable.
• Cannellini beans: Creamy white beans give great protein and texture.
• Kosher salt and black pepper: Season gradually to balance flavors perfectly.
• Fresh flat-leaf Italian parsley: Brightens up the soup at the end with freshness.
• Shredded or grated Parmigiano Reggiano: For garnish and extra cheesy goodness.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I love how adaptable this Pasta e Fagioli (Italian Pasta and Bean Soup) Recipe is—you can easily tweak it to fit your mood or what’s in the fridge. Sometimes I swap out sausage for bacon or keep it vegetarian by skipping meat altogether, and it never disappoints.

• Vegetarian Version: Leave out the sausage and use vegetable broth; add extra beans or mushrooms for heartiness.
• Spicy Kick: Swap mild sausage for spicy Italian sausage or add red pepper flakes for heat.
• Different Beans: Try borlotti or kidney beans for a twist on texture and flavor.
• Gluten-Free: Use gluten-free pasta or omit pasta and serve over polenta or with crusty bread.

How to Make Pasta e Fagioli (Italian Pasta and Bean Soup) Recipe

Step 1: Brown the Sausage and Build Your Flavor Base

Start by heating a tablespoon of extra virgin olive oil in a large soup pot or Dutch oven over medium heat. Once you see the oil shimmer, add your ground sausage and use a wooden spoon to break up large chunks as it browns. Don’t rush this step—letting the sausage get some golden brown bits adds incredible depth. It usually takes about 5-7 minutes until mostly browned.

Step 2: Sauté the Vegetables Until Tender

Next, toss in your diced onion, celery, and carrots. Sauté these together with the sausage for 5 to 8 minutes until the veggies soften and begin to turn golden. This slow softening helps release their natural sugars, adding sweetness and complexity to the soup. Remember to stir occasionally to avoid sticking and uneven cooking.

Step 3: Add Garlic, Herbs, Tomato Paste, and Crushed Tomatoes

Now stir in the minced garlic, dried Italian herb blend, tomato paste, and fire-roasted crushed tomatoes. Cook this mixture for 2 to 3 minutes, letting the tomato paste caramelize slightly and the garlic get fragrant. This step really pulls the flavors together and ensures that tomato taste shines through without any raw edge.

Step 4: Pour in Broth, Water, and Bring to a Boil

Pour in 4 cups of chicken or vegetable broth along with 1 cup of water, then add a teaspoon of kosher salt. Turn up the heat to bring everything to a lively boil. If you have it, add the parmigiano reggiano rind now; it imparts beautiful, savory umami into the broth as it simmers.

Step 5: Cook Pasta in the Simmering Broth

Add the ditalini pasta to the pot and reduce heat to maintain a bubbling simmer. Stir frequently and scrape the bottom of the pot gently to avoid pasta sticking or burning. Cook for about 8 to 10 minutes, or until pasta is just tender but still with a little bite—al dente is best for this soup so it doesn’t get mushy later.

Step 6: Stir in the Beans and Finish Cooking

Finally, reduce heat to medium-low and stir in the cannellini beans. Let the soup heat through for another 10 minutes, allowing flavors to meld and the beans to warm without falling apart. Then, fish out the parmesan rind and discard it. Taste your soup and adjust the seasoning with salt and pepper as needed, stirring after each addition to develop perfect balance.

Step 7: Add Fresh Parsley and Serve

Just before serving, stir in freshly chopped flat-leaf Italian parsley for a pop of color and freshness. Ladle the soup into bowls and offer shredded parmigiano reggiano on the side so everyone can add as much cheesy goodness as they want. I love this final touch—it’s how I make it feel truly authentic and comforting every time.

How to Serve Pasta e Fagioli (Italian Pasta and Bean Soup) Recipe

Garnishes

I always serve this soup with a generous sprinkle of freshly grated Parmigiano Reggiano—it adds the perfect touch of nuttiness and saltiness. Sometimes I add a drizzle of good olive oil or a pinch of crushed red pepper flakes for a little extra warmth. Fresh parsley stirred in right before serving brightens each spoonful.

Side Dishes

Nothing beats warm crusty bread on the side, perfect for dipping into the rich broth. I often pull out my favorite garlic bread or even a simple baguette. A crisp green salad also complements the soup nicely, balancing its heartiness with fresh veggies.

Creative Ways to Present

For dinner parties, I like to serve this soup in small espresso cups or mini soup bowls as a first course, garnished with microgreens and a tiny parmesan crisp on top. It adds a bit of flair without losing the homey feel. You can also ladle it into hollowed-out small bread bowls for a fun, rustic presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover Pasta e Fagioli (Italian Pasta and Bean Soup) Recipe in an airtight container in the refrigerator for up to 4 days. Just be aware that the pasta will soak up some broth over time, so the soup thickens overnight—add a splash of broth or water when reheating to loosen it back up.

Freezing

This soup freezes well if you want to prep ahead. I recommend freezing it before adding the pasta or cooking pasta separately. That way, the texture stays better when thawed and reheated. Just defrost overnight in the fridge and reheat gently on the stove.

Reheating

When reheating, I slowly warm the soup on the stovetop over medium-low heat, stirring occasionally. If the soup seems too thick because the pasta absorbed the broth, I add a little splash of vegetable broth or water to bring it back to the perfect consistency. This keeps it tasting fresh and just like the first day.

FAQs

Final Thoughts

This Pasta e Fagioli (Italian Pasta and Bean Soup) Recipe has truly become one of my go-to dishes whenever I crave something soulful and Italian without too much fuss in the kitchen. It’s forgiving, flavorful, and feeds everyone at the table with warmth and satisfaction. I can’t wait for you to try it—once you do, I bet it’ll quickly become a favorite in your home, too. Let me know how it turns out for you!

If you’re looking for a comforting, hearty soup that truly feels like a warm hug in a bowl, this Pasta e Fagioli (Italian Pasta and Bean Soup) Recipe is definitely for you. I absolutely love how this turns out—full of rich flavors from the Italian sausage, fire-roasted tomatoes, and tender beans, all mingling with perfectly cooked pasta. It’s one of those dishes that works wonderfully for a cozy weeknight dinner or when you want to impress friends with a rustic Italian classic.

When I first tried this Pasta e Fagioli (Italian Pasta and Bean Soup) Recipe, I was amazed at how quickly it came together but still tasted like it had been simmering all day. It’s versatile, wholesome, and doesn’t require complicated ingredients. Plus, it’s a great way to sneak in some veggies and protein with beans—so you’ll feel good and full without too much fuss in the kitchen.

Ingredients You’ll Need

The ingredients in this Pasta e Fagioli (Italian Pasta and Bean Soup) Recipe balance rich, savory flavors with wholesome vegetables and creamy beans. A couple of tips—make sure your sausage is mild if you prefer a gentler flavor, and using fire-roasted tomatoes adds subtle smokiness that really lifts the soup.

• Extra virgin olive oil: Use a good-quality oil as it forms the flavor base for sautéing the sausage and veggies.
• Mild Italian ground sausage: I like mild to keep the soup comforting, but you can go spicy if you want more kick.
• Onion: Choose a medium yellow or white onion for sweetness and depth.
• Celery: Adds a subtle aromatic crunch that balances the richness.
• Carrots: Provides natural sweetness and texture contrast.
• Garlic: Don’t skip it—garlic brings that iconic Italian aroma.
• Dried Italian herb blend: Typically including oregano, basil, and thyme, for classic seasoning.
• Tomato paste: Intensifies the tomato flavor and adds silkiness.
• Fire-roasted crushed tomatoes: Adds smoky sweetness and richness.
• Chicken or vegetable broth: Choose what suits your taste or dietary needs; homemade broth makes it extra special.
• Water: Helps adjust the soup consistency without extra salt.
• Ditalini or other small pasta: Small shapes coat nicely with the beans and broth—don’t overcook!
• Parmigiano Reggiano rind (optional): Adds effusive umami during cooking that’s unbeatable.
• Cannellini beans: Creamy white beans give great protein and texture.
• Kosher salt and black pepper: Season gradually to balance flavors perfectly.
• Fresh flat-leaf Italian parsley: Brightens up the soup at the end with freshness.
• Shredded or grated Parmigiano Reggiano: For garnish and extra cheesy goodness.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I love how adaptable this Pasta e Fagioli (Italian Pasta and Bean Soup) Recipe is—you can easily tweak it to fit your mood or what’s in the fridge. Sometimes I swap out sausage for bacon or keep it vegetarian by skipping meat altogether, and it never disappoints.

• Vegetarian Version: Leave out the sausage and use vegetable broth; add extra beans or mushrooms for heartiness.
• Spicy Kick: Swap mild sausage for spicy Italian sausage or add red pepper flakes for heat.
• Different Beans: Try borlotti or kidney beans for a twist on texture and flavor.
• Gluten-Free: Use gluten-free pasta or omit pasta and serve over polenta or with crusty bread.

How to Make Pasta e Fagioli (Italian Pasta and Bean Soup) Recipe

Step 1: Brown the Sausage and Build Your Flavor Base

Start by heating a tablespoon of extra virgin olive oil in a large soup pot or Dutch oven over medium heat. Once you see the oil shimmer, add your ground sausage and use a wooden spoon to break up large chunks as it browns. Don’t rush this step—letting the sausage get some golden brown bits adds incredible depth. It usually takes about 5-7 minutes until mostly browned.

Step 2: Sauté the Vegetables Until Tender

Next, toss in your diced onion, celery, and carrots. Sauté these together with the sausage for 5 to 8 minutes until the veggies soften and begin to turn golden. This slow softening helps release their natural sugars, adding sweetness and complexity to the soup. Remember to stir occasionally to avoid sticking and uneven cooking.

Step 3: Add Garlic, Herbs, Tomato Paste, and Crushed Tomatoes

Now stir in the minced garlic, dried Italian herb blend, tomato paste, and fire-roasted crushed tomatoes. Cook this mixture for 2 to 3 minutes, letting the tomato paste caramelize slightly and the garlic get fragrant. This step really pulls the flavors together and ensures that tomato taste shines through without any raw edge.

Step 4: Pour in Broth, Water, and Bring to a Boil

Pour in 4 cups of chicken or vegetable broth along with 1 cup of water, then add a teaspoon of kosher salt. Turn up the heat to bring everything to a lively boil. If you have it, add the parmigiano reggiano rind now; it imparts beautiful, savory umami into the broth as it simmers.

Step 5: Cook Pasta in the Simmering Broth

Add the ditalini pasta to the pot and reduce heat to maintain a bubbling simmer. Stir frequently and scrape the bottom of the pot gently to avoid pasta sticking or burning. Cook for about 8 to 10 minutes, or until pasta is just tender but still with a little bite—al dente is best for this soup so it doesn’t get mushy later.

Step 6: Stir in the Beans and Finish Cooking

Finally, reduce heat to medium-low and stir in the cannellini beans. Let the soup heat through for another 10 minutes, allowing flavors to meld and the beans to warm without falling apart. Then, fish out the parmesan rind and discard it. Taste your soup and adjust the seasoning with salt and pepper as needed, stirring after each addition to develop perfect balance.

Step 7: Add Fresh Parsley and Serve

Just before serving, stir in freshly chopped flat-leaf Italian parsley for a pop of color and freshness. Ladle the soup into bowls and offer shredded parmigiano reggiano on the side so everyone can add as much cheesy goodness as they want. I love this final touch—it’s how I make it feel truly authentic and comforting every time.

How to Serve Pasta e Fagioli (Italian Pasta and Bean Soup) Recipe

Garnishes

I always serve this soup with a generous sprinkle of freshly grated Parmigiano Reggiano—it adds the perfect touch of nuttiness and saltiness. Sometimes I add a drizzle of good olive oil or a pinch of crushed red pepper flakes for a little extra warmth. Fresh parsley stirred in right before serving brightens each spoonful.

Side Dishes

Nothing beats warm crusty bread on the side, perfect for dipping into the rich broth. I often pull out my favorite garlic bread or even a simple baguette. A crisp green salad also complements the soup nicely, balancing its heartiness with fresh veggies.

Creative Ways to Present

For dinner parties, I like to serve this soup in small espresso cups or mini soup bowls as a first course, garnished with microgreens and a tiny parmesan crisp on top. It adds a bit of flair without losing the homey feel. You can also ladle it into hollowed-out small bread bowls for a fun, rustic presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover Pasta e Fagioli (Italian Pasta and Bean Soup) Recipe in an airtight container in the refrigerator for up to 4 days. Just be aware that the pasta will soak up some broth over time, so the soup thickens overnight—add a splash of broth or water when reheating to loosen it back up.

Freezing

This soup freezes well if you want to prep ahead. I recommend freezing it before adding the pasta or cooking pasta separately. That way, the texture stays better when thawed and reheated. Just defrost overnight in the fridge and reheat gently on the stove.

Reheating

When reheating, I slowly warm the soup on the stovetop over medium-low heat, stirring occasionally. If the soup seems too thick because the pasta absorbed the broth, I add a little splash of vegetable broth or water to bring it back to the perfect consistency. This keeps it tasting fresh and just like the first day.

FAQs

Final Thoughts

This Pasta e Fagioli (Italian Pasta and Bean Soup) Recipe has truly become one of my go-to dishes whenever I crave something soulful and Italian without too much fuss in the kitchen. It’s forgiving, flavorful, and feeds everyone at the table with warmth and satisfaction. I can’t wait for you to try it—once you do, I bet it’ll quickly become a favorite in your home, too. Let me know how it turns out for you!