Pasta Fagioli is the ultimate comfort food, a hearty and flavorful Italian bean and pasta soup that’s surprisingly easy to whip up for a weeknight meal. This classic dish is incredibly satisfying and a wonderful way to enjoy simple, wholesome ingredients.
Key Ingredients for Pasta Fagioli
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or hot), casings removed
- 1 large yellow onion, chopped
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 4 cups chicken broth or vegetable broth
- 1 cup ditalini pasta or other small pasta shape
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for serving
- Fresh parsley, chopped, for serving
- Crusty bread, for serving
How to Make Pasta Fagioli
Get ready for a soul-warming bowl of pasta fagioli that’s ridiculously easy and incredibly delicious. This recipe delivers a rich, satisfying texture that’s perfect for any occasion, with minimal fuss and maximum flavor. Prepare to be amazed by how quickly you can create this hug in a bowl, with a total prep and cook time of approximately 45 minutes.
Step-by-Step Instructions
- Brown the Sausage: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until the sausage is browned and cooked through, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
- Sauté the Vegetables: Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
- Add Aromatics and Herbs: Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute until the garlic is fragrant.
- Incorporate Tomatoes and Beans: Pour in the crushed tomatoes, and add the rinsed and drained cannellini beans and kidney beans. Stir everything together.
- Simmer the Base: Pour in the chicken broth or vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes to allow the flavors to meld.
- Cook the Pasta: Increase the heat to medium-high and bring the soup back to a gentle boil. Add the ditalini pasta and cook according to package directions, or until al dente. Be sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Season and Serve: Return the cooked sausage to the pot. Season the pasta fagioli with salt and freshly ground black pepper to your taste. Ladle the hot soup into bowls, garnish generously with freshly grated Parmesan cheese and chopped fresh parsley. Serve immediately with crusty bread for dipping.
Why You’ll Love This Pasta Fagioli
This pasta fagioli recipe is a true gem for several delightful reasons. Its most captivating feature is the incredibly comforting and hearty texture, packed with tender beans, robust sausage, and perfectly cooked pasta, creating a symphony of flavors that warms you from the inside out. Beyond its deliciousness, making this at home is a fantastic cost-saver compared to dining out, proving that incredible Italian comfort food doesn’t need to break the bank. The simple yet impactful addition of fragrant herbs and a touch of spice elevates this humble soup into something truly special, making it a wonderfully filling and satisfying meal.
Imagine the cozy aroma filling your kitchen as this flavorful broth simmers, a stark contrast to the often bland and overpriced versions you might find elsewhere. This recipe offers a taste of authentic Italian generosity, much like a classic minestrone but with the delightful heartiness of pasta and beans. Don’t just dream about it – grab your apron and bring this undeniably delicious pasta fagioli to your table tonight!
Storing and Reheating Tips
Leftover pasta fagioli can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and deepen overnight, making it even more delicious the next day!
To reheat, gently warm the soup in a saucepan over low heat, stirring occasionally, until heated through. If the soup has become too thick, you can add a splash of broth or water to reach your desired consistency.
For longer storage, pasta fagioli can be frozen in freezer-safe containers or bags for up to 2-3 months. Ensure the soup has cooled completely before freezing. When ready to enjoy, thaw it in the refrigerator overnight and then reheat as directed above.
Final Thoughts
This pasta fagioli recipe is a testament to the beauty of simple ingredients coming together to create something truly magical. It’s a wonderfully restorative and deeply satisfying meal that’s perfect for any day of the week. Give it a try – your taste buds will thank you!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Pasta Fagioli
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until the sausage is browned and cooked through, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.1 tablespoon olive oil, 1 pound Italian sausage (mild or hot), casings removed
- Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.1 large yellow onion, chopped, 2 medium carrots, peeled and chopped, 2 stalks celery, chopped
- Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute until the garlic is fragrant.4 cloves garlic, minced, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes
- Pour in the crushed tomatoes, and add the rinsed and drained cannellini beans and kidney beans. Stir everything together.1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can cannellini beans, rinsed and drained, 1 (15 ounce) can kidney beans, rinsed and drained
- Pour in the chicken broth or vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes to allow the flavors to meld.4 cups chicken broth or vegetable broth
- Increase the heat to medium-high and bring the soup back to a gentle boil. Add the ditalini pasta and cook according to package directions, or until al dente. Be sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot.1 cup ditalini pasta or other small pasta shape
- Return the cooked sausage to the pot. Season the pasta fagioli with salt and freshly ground black pepper to your taste. Ladle the hot soup into bowls, garnish generously with freshly grated Parmesan cheese and chopped fresh parsley. Serve immediately with crusty bread for dipping.1 pound Italian sausage (mild or hot), casings removed, to taste Salt and freshly ground black pepper, Freshly grated Parmesan cheese, for serving, Fresh parsley, chopped, for serving, Crusty bread, for serving