Italian Pasta Fagioli Soup is a classic Italian dish that translates to “pasta and beans.” Though traditionally a peasant dish, it’s deeply flavorful and widely loved for its hearty texture and wholesome ingredients. This version balances lean protein, fiber-rich beans, and tender vegetables in a richly seasoned tomato broth. It’s a complete meal in a bowl—comforting, nourishing, and satisfying.
Rooted in Italian home cooking, Pasta Fagioli showcases the beauty of simple, accessible ingredients used in harmony. Whether you grew up with it or are trying it for the first time, it’s the kind of dish that brings warmth to the table, both in flavor and spirit.
Why You’ll Love This Recipe
This Italian Pasta Fagioli Soup stands out for several reasons:
- One-pot simplicity: Everything cooks in one pot, making cleanup minimal.
- Balanced nutrition: With lean turkey sausage, two types of beans, and lots of veggies, it’s protein-packed and fiber-rich.
- Customizable: Adjust the spice level, use different beans or pasta, or make it vegetarian—this soup adapts to your needs.
- Meal prep–friendly: Stores and reheats beautifully, making it ideal for busy weeknights or batch cooking.
If you’re looking for a filling meal that tastes like it simmered all day, this is it.
Preparation Phase & Tools to Use
Before you begin, gather and prep your ingredients to streamline the cooking process. Dice your vegetables, rinse your beans, and remove sausage from its casing. This prep stage makes cooking smooth and stress-free.
Recommended Kitchen Tools:
- Large soup pot or Dutch oven – Essential for even cooking and volume capacity
- Sharp chef’s knife – For clean, uniform cuts of vegetables
- Cutting board – A safe, stable surface for chopping
- Measuring cups and spoons – For accuracy
- Wooden spoon – Great for browning meat and stirring
- Ladle – Makes serving soup clean and easy
Each tool plays a vital role in maintaining efficiency, consistency, and flavor during the cooking process.
Ingredient List
Here’s what you’ll need to make a flavorful pot of Italian Pasta Fagioli Soup:
Proteins:
- 1 tablespoon olive oil
- 1 pound mild or spicy ground turkey or chicken sausage (casings removed)
Vegetables & Aromatics:
- 1 large yellow onion, finely diced
- 3 medium carrots, finely diced
- 2 medium celery ribs, finely diced
- 4 cloves garlic, minced
Beans & Pasta:
- 1 can (14.5 oz) cannellini beans, rinsed and drained
- 1 can (14.5 oz) red kidney beans, rinsed and drained
- 1 cup dried pasta (elbow macaroni or ditalini)
Liquids & Tomato Base:
- 5 cups low sodium chicken broth
- 1 can (15 oz) diced tomatoes, with juices
- 1 can (16 oz) tomato sauce
Herbs & Seasonings:
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 bay leaves
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme
- 3 tablespoons fresh Italian parsley, chopped
- ⅓ cup freshly grated Parmigiano-Reggiano, plus more for serving
- Crushed red pepper flakes (optional)
Step-by-Step Directions
- Heat oil and brown the sausage
In a large soup pot, heat olive oil over medium-high heat. Add the ground turkey or sausage, breaking it up with a wooden spoon as it browns, about 4–5 minutes. - Sauté vegetables and herbs
Add diced onion, carrots, celery, rosemary, thyme, and parsley. Cook for 6 minutes, stirring occasionally, until softened. - Add garlic
Stir in minced garlic and sauté for 1 minute until fragrant. - Build the broth
Pour in the chicken broth, beans, diced tomatoes, tomato sauce, salt, pepper, and bay leaves. Bring to a boil, then reduce to a simmer for 5 minutes. - Add pasta and cook
Stir in dried pasta. Simmer for another 9–10 minutes, or until the pasta is al dente. - Finish and serve
Remove bay leaves. Stir in grated Parmigiano-Reggiano. Adjust salt and pepper to taste. Thin with extra broth or water if needed. - Garnish and enjoy
Serve hot, topped with more Parmesan and optional crushed red pepper flakes.
Tips & Variations
- Vegetarian version: Omit sausage and use vegetable broth.
- Make it spicy: Use spicy Italian sausage or add chili flakes while cooking.
- Gluten-free adaptation: Use gluten-free pasta and check all labels.
This foundational version of Pasta Fagioli is easy to adapt based on your taste, dietary needs, or pantry staples. Up next, we’ll explore ideal serving suggestions and expert tips to elevate every bowl.
How to Serve Italian Pasta Fagioli Soup
Italian Pasta Fagioli Soup is best served piping hot, straight from the pot. Its thick texture and robust flavors make it perfect as a standalone meal, but with a few thoughtful additions, you can turn a simple bowl into a complete and memorable dining experience.
Here are a few serving ideas:
- Garnish each bowl with freshly grated Parmigiano-Reggiano for a nutty, salty finish.
- Add a pinch of crushed red pepper flakes for a touch of heat.
- Drizzle a bit of extra virgin olive oil on top for added richness.
- Serve alongside a slice of crusty Italian bread to soak up the flavorful tomato broth.
- For larger gatherings, present the soup in a large pot at the center of the table with toppings on the side, so everyone can customize their bowl.
This soup works beautifully for both casual weeknight meals and more relaxed weekend dinners. It also holds its flavor well when made in advance, so it’s an excellent option for batch cooking or entertaining.
Common Mistakes to Avoid
Even a straightforward recipe like Italian Pasta Fagioli Soup can go awry if a few key steps are overlooked. Avoid these common errors to ensure your soup turns out rich, balanced, and delicious every time.
1. Overcooking the Pasta
Adding pasta too early or letting it simmer too long will result in a mushy texture. Always add pasta at the end and cook until just al dente. If you’re making the soup ahead, consider cooking the pasta separately and adding it just before serving.
2. Not Seasoning in Layers
Salt and herbs should be added in stages—when browning the meat, while sautéing vegetables, and again once liquids are added. This builds deeper flavor and avoids a flat or overly salty taste.
3. Skipping the Sauté Step
Sautéing vegetables and herbs before adding broth enhances their flavor. Don’t rush this step. Let the onions caramelize slightly and the garlic become fragrant before building the broth.
4. Using Low-Quality Ingredients
Because this soup relies on basic pantry staples, quality matters. Use a good-quality tomato sauce and beans, fresh herbs, and freshly grated cheese for the best results.
5. Forgetting to Remove Bay Leaves
Bay leaves are essential for flavor but should be removed before serving. Leaving them in can give the soup a bitter aftertaste and pose a choking hazard.
How to Perfect the Recipe
Achieving a perfectly balanced bowl of Pasta Fagioli comes down to a few fine-tuning techniques. Here’s how to elevate your soup from good to unforgettable:
Let It Rest
Soup flavors develop over time. If you can, allow the finished soup to rest for 30 minutes before serving—or refrigerate overnight. The beans and pasta absorb more flavor, and the overall taste becomes more unified.
Toast Your Herbs
If using dried herbs, briefly sauté them in the olive oil before adding the meat. This awakens the essential oils and brings out a deeper, more aromatic flavor.
Adjust Consistency
This soup naturally thickens as it sits, thanks to the pasta and beans. If it becomes too thick, simply thin it out with a bit of broth or water while reheating. For a creamier consistency, mash some of the beans with a spoon before serving.
Balance the Acidity
Tomatoes bring acidity, which can sometimes overpower the soup. If needed, balance the flavor by adding a small pinch of sugar or a splash of cream.
8 Great Side Dishes for Pasta Fagioli
Pairing your Italian Pasta Fagioli Soup with the right side dishes can transform it into a satisfying multi-course meal. Here are eight delicious accompaniments that complement the flavors and textures of the soup:
- Crusty Garlic Bread
Toasted with butter, garlic, and herbs—perfect for dipping. - Italian Chopped Salad
Crisp romaine, olives, tomatoes, and Italian vinaigrette bring a refreshing contrast. - Roasted Brussels Sprouts
Lightly caramelized sprouts offer a slightly bitter counterpoint to the rich soup. - Caprese Skewers
Cherry tomatoes, mozzarella, and basil drizzled with balsamic glaze. - Marinated Olives
Serve a bowl of mixed Italian olives marinated with citrus and herbs. - Polenta Fries
Crispy on the outside, creamy on the inside—an unexpected but delightful pairing. - Balsamic-Glazed Carrots
Sweet and tangy carrots add color and a hint of sweetness. - Antipasto Platter
A mix of cured meats, cheeses, and pickled vegetables adds variety and complements the soup’s rustic appeal.
Each of these sides brings texture, flavor, or freshness that contrasts with the warm, savory profile of Pasta Fagioli, making them ideal additions to your meal.
Expert Tips for the Best Italian Pasta Fagioli Soup
While this soup is straightforward, small techniques can elevate it to a new level. Here are several expert tips to keep in mind:
Use Fresh Herbs When Possible
Fresh rosemary, thyme, and parsley deliver vibrant flavor that dried herbs often lack. Add them during cooking for depth and sprinkle more on top for brightness.
Grate Cheese Freshly
Pre-grated cheeses often include anti-caking agents that reduce their ability to melt and blend. For the best flavor and texture, grate Parmigiano-Reggiano just before using.
Cook Pasta Separately for Leftovers
If you’re planning to store leftovers or freeze the soup, consider cooking the pasta separately and adding it only to individual servings. This prevents the pasta from absorbing too much broth and becoming mushy.
Mash Some Beans
For a thicker, creamier texture without cream, mash a small portion of the beans before adding them to the pot, or blend a cup of soup and stir it back in.
Add Greens for Extra Nutrients
To boost nutrition, stir in chopped spinach or kale in the final minutes of cooking. They wilt quickly and add color and health benefits without overpowering the dish.
Storage and Reheating Instructions
One of the best things about Italian Pasta Fagioli Soup is how well it stores. Whether you’re making it ahead or saving leftovers, it’s easy to keep it tasting fresh.
Refrigeration
- Let the soup cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 5 days.
- The pasta will continue to absorb liquid, so you may need to add more broth or water before reheating.
Freezing
- If you plan to freeze it, cook the pasta separately and leave it out of the soup base.
- Portion the soup into freezer-safe containers, leaving some space for expansion.
- Freeze for up to 3 months.
- To reheat, thaw overnight in the refrigerator and warm on the stove over medium heat, adding cooked pasta before serving.
Reheating
- Warm on the stovetop over medium-low heat, stirring occasionally.
- For microwave reheating, use a microwave-safe bowl and heat in 60-second increments, stirring between each.
Always taste the soup after reheating and adjust seasoning if needed, especially salt and pepper.
Frequently Asked Questions (FAQs)
What is the difference between Pasta Fagioli and Minestrone?
While both are Italian soups, Pasta Fagioli centers on beans and pasta, typically in a tomato-based broth. Minestrone includes a wider variety of vegetables and often contains both pasta and rice.
Can I make Pasta Fagioli vegetarian?
Yes. Simply omit the sausage and use vegetable broth instead of chicken broth. You can also add extra beans or vegetables like zucchini for more substance.
What type of pasta works best?
Small pasta shapes like ditalini, elbow macaroni, or small shells are ideal. They hold their shape well and blend nicely with the other ingredients.
Can I freeze Pasta Fagioli?
Absolutely. For best results, freeze the soup without the pasta. Add freshly cooked pasta when reheating for optimal texture.
How can I make it spicier?
Use spicy Italian sausage or add crushed red pepper flakes during cooking. You can also stir in a bit of hot sauce before serving.
Are there substitutions for cannellini beans?
Yes. You can use great northern beans, navy beans, or even chickpeas as alternatives. Each offers a slightly different texture but still works well in the soup.
What’s the best way to thicken the soup?
Mash some of the beans or blend a portion of the soup and stir it back in. Avoid adding cream or flour, which changes the flavor profile.
Can I use ground beef instead of turkey?
Yes. Ground beef or pork sausage can be substituted. Keep in mind that these will make the soup richer and slightly heavier in flavor.
Conclusion
Italian Pasta Fagioli Soup is more than a meal—it’s comfort in a bowl. With its rich tomato base, hearty beans, savory sausage, and tender pasta, it delivers on both flavor and nutrition. This recipe is easy to adapt, making it perfect for families, meal prep, and cozy nights at home.
Whether you follow the recipe exactly or make it your own with swaps and additions, you’re sure to end up with a deeply satisfying dish. For those who love simple yet comforting Italian flavors, this soup deserves a permanent spot in your recipe rotation.
Looking for more hearty soups? Try pairing this with our Easy Lentil Soup or explore Italian classics like Tuscan White Bean Soup and Zuppa Toscana.
Italian Pasta Fagioli Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound mild or spicy ground turkey or chicken sausage casings removed
- 1 large yellow onion finely diced
- 3 medium carrots finely diced
- 2 medium celery ribs finely diced
- 4 cloves garlic minced
- 5 cups low sodium chicken broth
- 1 can 14.5 oz cannellini beans, rinsed and drained
- 1 can 14.5 oz red kidney beans, rinsed and drained
- 1 can 15 oz diced tomatoes, with juices
- 1 can 16 oz tomato sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 bay leaves
- 1 tablespoon fresh rosemary minced
- 1 tablespoon fresh thyme
- 1 cup 4 oz dried pasta (elbow macaroni or ditalini)
- 3 tablespoons fresh Italian parsley chopped
- ⅓ cup freshly grated Parmigiano-Reggiano plus more for serving
- Crushed red pepper flakes optional, for serving
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Add sausage and cook for 4–5 minutes, breaking it apart as it browns.
- Add the onion, carrots, celery, rosemary, thyme, and parsley. Sauté for about 6 minutes, stirring occasionally, until softened.
- Stir in garlic and cook for 1 more minute until fragrant.
- Add the chicken broth, cannellini beans, kidney beans, diced tomatoes, tomato sauce, salt, pepper, and bay leaves. Bring to a boil over high heat, then reduce to a simmer for 5 minutes.
- Stir in the pasta and simmer for 9–10 minutes, or until pasta is al dente.
- Remove and discard bay leaves. Remove soup from heat and stir in the Parmesan cheese.
- If soup is too thick, add more broth or water to thin to desired consistency. Season to taste with additional salt and pepper.
- Serve hot, garnished with more Parmigiano-Reggiano and crushed red pepper flakes if desired.
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