Authentic Pasta e Fagioli Recipe – Hearty Italian Bean and Pasta Soup

Pasta Fagioli is a comforting Italian soup that’s ideal for crisp autumn days. Tender white beans, small pasta, a mix of aromatic diced vegetables, and a rich tomato-based broth combine to create a satisfying, family-friendly meal.

As the weather cools, this soup is one of those go-to recipes that warms you from the inside out. It’s simple to prepare, stores well, and can be adapted to suit whatever you have on hand.

Why I Love Pasta Fagioli Soup

• Seasonal Comfort: Cozy and warming—perfect for cooler days.
• Italian Classic: A rustic, satisfying soup in the same family as minestrone.
• Hearty Ingredients: White beans and small pasta add substance, while carrots, celery, and onion build flavor.
• Homemade Quality: Restaurant-level taste with simple pantry ingredients.

Ingredients Needed

This version includes Italian sausage for added richness, but you can substitute a ham bone, bacon, or omit meat for a vegetarian option.

• Olive oil: 2 tablespoons, divided for sautéing.
• Italian sausage: 1 pound, spicy or sweet, removed from casings (optional).
• Onion: 1 small, finely chopped.
• Celery: 3 ribs, thinly sliced.
• Carrots: 2, diced.
• Garlic: 4 cloves, minced (or about 1 1/2 teaspoons garlic powder).
• Tomato paste: 2 tablespoons.
• Diced tomatoes & tomato sauce: 1 can diced tomatoes (15 oz) and 1 can tomato sauce (8 oz).
• Beans: 2 cans (15 oz each) great northern beans, drained and rinsed.
• Broth: 6–8 cups low-sodium chicken or vegetable broth.
• Sugar: 2 teaspoons to balance acidity.
• Herbs: 1 teaspoon each dried rosemary, basil, oregano, and thyme (or an Italian seasoning blend).
• Pasta: 1 1/2 cups ditalini or any small pasta.
• Garnish: Freshly grated Parmesan and chopped parsley.

How to Make Pasta Fagioli Soup

1. Cook the sausage: Heat 1 tablespoon olive oil in a Dutch oven or large pot over medium heat. Add sausage, break it up, and cook about 5 minutes until browned. Transfer to a plate and set aside.
2. Sauté the vegetables: Add the remaining tablespoon of olive oil to the pot. Cook the onion, celery, and carrots about 5 minutes until softened. Add garlic and cook 20 seconds until fragrant, then stir in the tomato paste and season with salt and pepper.
3. Add beans and tomatoes: Stir in the drained beans, diced tomatoes, tomato sauce, broth, sugar, herbs, and the cooked sausage. Increase heat and bring the mixture to a boil.
4. Cook the pasta: Once boiling, add the pasta, reduce heat to medium, and simmer until the pasta is al dente (about 8 minutes or according to package instructions).
5. Finish and serve: Taste and adjust seasoning. Ladle into bowls and top with freshly grated Parmesan and chopped parsley.

Recipe Variations

• Creamy version: Remove a cup of soup and blend it until smooth, then stir back into the pot for a thicker texture.
• Parmesan boost: Toss a Parmesan rind into the simmering soup for extra depth of flavor, removing it before serving.
• Dry beans: If using dried great northern beans, soak 1/2 pound overnight, then rinse and cook longer—allow extra liquid and at least 20–30 minutes of cooking time.
• Extra vegetables: Add spinach, mushrooms, zucchini, or other vegetables to increase nutrition and use up leftovers.

What To Serve With Soup

This soup pairs beautifully with soft buttery biscuits, crusty bread, or a simple salad like Caprese. Roasted or air-fried vegetable sides also complement the flavors and add a crisp contrast.

How to Store Leftovers

• Refrigerate leftovers in airtight containers for 3–4 days.
• Freeze portions for up to 3 months; thaw in the refrigerator overnight before reheating.
• To reheat, warm in a saucepan over medium-low heat, adding a splash of water or broth if the soup is too thick.

More Hearty Soup Recipes

• Hearty Guinness Beef Stew
• Italian Sausage Butternut Squash Soup
• French Onion Soup
• Loaded Baked Potato Soup
• Quick and Easy Instant Pot Corn Chowder

5 from 17 votes

Pasta Fagioli Soup

by Katerina | Easy Weeknight Recipes

Tender white beans, wholesome pasta, flavorful smoked sausage, and a savory broth make this classic Italian soup a family favorite.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 12

Ingredients

• 2 tablespoons olive oil, divided
• 1 pound spicy or sweet Italian sausage, removed from casings
• 1 small yellow onion, finely chopped
• 3 celery ribs, thinly sliced
• 2 carrots, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• Salt and freshly ground black pepper
• 2 cans (15 ounces each) great northern beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 6 to 8 cups low sodium chicken broth
• 2 teaspoons sugar
• 1 teaspoon dried crushed rosemary
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1-½ cups ditalini or any small shaped pasta
• Freshly grated Parmesan, for garnish
• Freshly chopped parsley, for garnish

Instructions

• Heat 1 tablespoon olive oil in a Dutch oven or large deep pot set over medium heat.
• Add sausage and cook, breaking up with a wooden spoon, about 5 minutes until cooked through. Transfer to a plate.
• Heat remaining tablespoon olive oil in the same pot. Stir in onions, celery, and carrots; cook 5 minutes.
• Add garlic and cook 20 seconds until fragrant, then stir in tomato paste. Season with salt and pepper.
• Add beans, diced tomatoes, tomato sauce, and chicken broth.
• Stir in sugar, rosemary, basil, oregano, thyme, and the cooked sausage. Increase heat and bring to a boil.
• Once boiling, stir in the pasta and reduce heat to medium. Cook about 8 minutes or until pasta is al dente.
• Taste for seasonings and adjust as needed. Remove from heat.
• Ladle into bowls and garnish with freshly grated Parmesan and chopped parsley.

Video

Nutrition

Calories: 358kcal | Carbohydrates: 38g | Protein: 17g | Fat: 16g

Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and preparation methods.

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