Pasta e Fagioli Soup is a warm, cozy dish made with pasta, beans, and veggies. It’s thick, hearty, and perfect for chilly days!
This soup is simple to make, and it really fills you up! I love adding a sprinkle of cheese on top—because who can resist extra cheese? 😋
Key Ingredients & Substitutions
Olive Oil: This adds healthy fat and flavor. If you’re in a pinch, you can substitute with vegetable or canola oil. I like using extra virgin olive oil for the best taste.
Ground Italian Sausage: This gives the soup a nice kick. If you want a lighter option, turkey or chicken sausage works well. For a vegetarian version, skip the meat and use mushrooms for earthiness.
Kidney Beans: They add protein and texture! You can swap them with cannellini beans or black beans if desired. Both work great to maintain that hearty feel.
Chicken Broth: If you want a vegetarian soup, replace it with vegetable broth. Homemade or store-bought both work—just check the sodium level if you watch your salt intake!
How Do You Achieve the Best Flavor in This Soup?
Flavor building is the key! Start with your base veggies: onions, carrots, and celery, also known as mirepoix. Sauté them first to bring out their sweetness before adding the rest of the ingredients. Don’t rush the browning of the sausage; this adds depth!
- Cook on medium heat for the best results.
- Let the broth simmer for at least 15 minutes to meld the flavors.
- Always taste and adjust seasonings at the end; a pinch of salt or pepper can make all the difference.
What’s the Best Way to Cook the Pasta in the Soup?
To avoid mushy pasta, cook the pasta directly in the soup during the last phase of simmering. This allows the pasta to absorb some of the broth flavor, making it more delicious and chewy.
- Just follow the package directions for timing, usually 7-10 minutes.
- Add the pasta when the soup is almost ready but make sure to not overcook it.
- Stir gently to keep pasta pieces from sticking together.
Enjoy making your Pasta e Fagioli Soup, and feel free to customize it to your taste!
Pasta e Fagioli Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 pound ground Italian sausage (or ground beef)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken broth (or vegetable broth)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 3/4 cup small pasta shapes (such as ditalini or elbow macaroni)
- 2 cups fresh spinach, roughly chopped
For Serving:
- Freshly grated Parmesan cheese
- Crusty bread (optional, for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and approximately 30 minutes to cook, totaling around 45 minutes. You’ll enjoy a flavorful and hearty soup with minimal fuss!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables become soft. This step helps bring out their natural sweetness!
2. Add the Garlic:
Once the veggies are softened, add the minced garlic and cook for another minute. The garlic will get fragrant, adding delicious flavor to the base of your soup.
3. Brown the Meat:
Next, add the ground Italian sausage to the pot. Break it up with a spoon as it cooks for about 6-8 minutes until it’s browned and cooked through. This ingredient is key for adding heartiness to the soup!
4. Combine the Ingredients:
Stir in the drained kidney beans, crushed tomatoes, and chicken broth. Season with oregano, basil, thyme, salt, and freshly ground black pepper. Bring everything to a boil; this will enhance the flavor profile.
5. Let It Simmer:
Reduce the heat to a simmer and let your soup cook uncovered for about 15 minutes. This allows all the delicious flavors to meld together. Take a moment to enjoy the wonderful aroma!
6. Cook the Pasta:
After simmering, add the small pasta to the soup. Cook according to package instructions (usually about 7-10 minutes) until tender. This pasta will absorb the soup’s flavors!
7. Add the Spinach:
Stir in the chopped spinach in the last 2 minutes of cooking. It will wilt beautifully and add a lovely color and nutritional boost to your soup.
8. Final Touches:
Before serving, taste your soup and adjust any seasonings with extra salt and pepper as needed. This ensures it’s just right for your palate!
9. Serve and Enjoy:
Ladle the finished soup into bowls and sprinkle generously with freshly grated Parmesan cheese. This adds a creamy, nutty flavor that takes the soup to the next level!
10. Pair It with Bread:
If desired, serve with a slice of crusty bread on the side for dipping. Nothing beats a warm bowl of Pasta e Fagioli Soup on a chilly day!
Enjoy your comforting and delicious Pasta e Fagioli Soup!
Can I Use Different Types of Beans in This Recipe?
Absolutely! While kidney beans are traditional, you can substitute them with cannellini beans or black beans to suit your taste or based on what you have on hand. Just make sure they’re drained and rinsed!
Can I Make This Soup Vegetarian?
Yes, you can easily make this soup vegetarian! Omit the ground sausage and replace it with a mix of mushrooms or additional beans for protein. Use vegetable broth instead of chicken broth to keep it entirely plant-based.
How Long Will Leftovers Last in the Fridge?
Leftovers will keep well in an airtight container in the fridge for up to 3 days. If you want to save it longer, you can freeze the soup for up to 3 months. Just be sure to store it in a freezer-safe container!
What Should I Serve with Pasta e Fagioli Soup?
This soup is hearty enough on its own, but it’s lovely served with crusty bread, garlic bread, or a simple side salad for a complete meal. Enjoy dipping your bread into the soup for extra flavor!
