Pasta Fazool
Pasta Fagioli is a classic Italian dish and the ultimate comfort food that will fill you up, warm you up, and tastes even better the next day. It’s loaded with pasta and beans for a hearty richness, somewhere between a soup and a chili, that will have everyone coming back for seconds and thirds. This recipe is not 100% authentic, but instead uses easy-to-find ingredients such as juicy Italian sausage, al dente pasta, fresh vegetables and creamy beans in a tomato, herb, Parmesan-infused broth. This Pasta e Fagioli Soup is super versatile, amenable to practically any veggies, pasta or protein! Serve this recipe up with homemade Caesar Salad and some garlic bread for the ideal cozy feast.
Servings 8 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound hot Italian sausage, casings removed (may sub lean ground beef/turkey – see notes)
- 1 yellow onion, diced
- 1 cup chopped carrots
- 1 cup chopped celery
- 6 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes (optional if you like spicy)
- 1 28 oz. can crushed tomatoes (San Marzano recommended)
- 1 15 oz. can fire roasted diced tomatoes with juices (may sub regular)
- 1/2 cup water
- Parmesan rind (optional)
- 1 ½ tsp EACH dried basil, parsley
- 1 tsp EACH oregano, salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 bay leaf
ADD LATER
- 5 cups low sodium chicken broth
- 1 15 oz. can cannellini beans, rinsed and drained
- 1 15 oz. can kidney beans, rinsed and drained
- 3/4 cup ditalini or other small pasta (not cooked)
- 1/4 cup freshly shredded Parmesan cheese, plus more for garnish
- chopped fresh parsley and/or basil for garnish (optional)
Instructions
- Heat 1 tablespoon oil in a large soup pot/Dutch oven over medium high heat. Brown sausage and onions for 4 minutes, while breaking up the sausage. Add carrots and celery and sauté an additional 5 minutes or until the meat is cooked through and the vegetables/onions are tender. Add the garlic and red pepper flakes (if using) and cook for 1 minute. Dain grease.
- Add all remaining soup ingredients up to the Add Later/through pepper. Cover to help bring to a boil. Reduce the heat to low and simmer, covered with about 1 -inch gap, for 10 minutes.
- Add the chicken broth and beans and bring the soup to a boil. Once boiling, add the pasta and simmer (uncovered) until al dente (don’t overcook!), about 8 minutes, stirring frequently.
- Discard the cheese rind and bay leaf. Stir in the Parmesan cheese until melted. If you didn't use a Parmesan rind, you may wish to add more Parmesan. The soup is supposed to be a thick, chili-like consistency (and will continue to thicken as it sits), but you may thin with additional broth if desired. Season with additional salt and pepper to taste.
- Ladle soup into bowls and top with freshly grated Parmesan, basil and parsley if desired. Dig in!
Video
Notes
- San Marzano tomatoes: I recommend brands San Marzano, Cento and Muir Glen. They are highly prized for their sweet, intense tomatoey flavor and lower acidity. San Marzano tomatoes are usually sold “whole” so you will want to pour them into a bowl and crush them with your hands or potato masher first.
- If you don’t have a cheese rind: Simply add additional grated Parmigiano Reggiano to the soup to taste.
- Ground beef, turkey or chicken: Swap the Italian sausage with lean ground beef, ground turkey, ground chicken or shredded chicken and season with ½ teaspoon dried fennel (if you have it) and additional red pepper flakes and Italian seasonings as needed at the end of cooking.
- Pasta cooking time will vary. The cooking time may vary depending on your exact pasta shape and size, your soup pot, and how long it takes to bring your soup to a boil so I suggest checking the pasta occasionally until al dente.
- Don’t overcook the pasta. Remove the Pasta e Fagioli from heat as soon as the pasta is on the firmer side of al dente because it will continue to cook slightly in the hot pot and soup bowls. If it’s not initially overcooked, it will stay pleasantly textured and not become mushy even when reheated the next day.
- Cook pasta separately if needed. As written, the pasta cooks in the same pot with the sausage and beans. If you aren’t prepared to babysit your pasta or prefer a brothier soup, you may wish to cook it separately and add to individual bowls.
- Adjust the consistency as needed. As written, this Pasta Fazool has a rich thickness, closer to the consistency of chili. For a thinner soup, simply add additional broth at the end of cooking, or when reheating leftovers.
- Meal Prep: Pasta Fagioli Soup can be made in its entirety, cooled, then refrigerated for leftovers that taste even better the next day! When making ahead, take care to cook the pasta on the firmer side of al dente, then leftover pasta will be the perfect consistency! You may wish to add additional broth to leftovers if you don't want it as thick.
- Storage: Homemade Pasta e Fagioli Soup will last about 5 days in the refrigerator. Be aware that the pasta will continue to absorb the broth as it sits. The soup is still tasty and the pasta doesn’t become mushy (as long as it’s not initially overcooked), but you’ll need to add additional broth or water to thin leftovers when reheating.
- Freezing Instructions: This Pasta e Fagioli Soup can be frozen, but note that it does not freeze well with the pasta already cooked in it (the pasta becomes mushy). If you’d like to freeze the soup, omit the pasta and add cooked pasta fresh when reheating.