This hearty Pasta e Fagioli Soup combines rich flavors of beans, pasta, and veggies in a comforting broth. It’s like a warm hug in a bowl!
Making this soup is super easy and quick! I always whip it up when I want something cozy and delicious. Plus, it’s great for leftovers too! 🍲
Key Ingredients & Substitutions
Olive Oil: A key player in enhancing flavor. If you’re out, any light cooking oil like canola or avocado oil works too. If you want extra flavor, use infused oils like garlic or rosemary.
Ground Italian Sausage: This adds depth to the soup. If you need a lighter option, ground turkey or chicken works well too. For a vegetarian dish, skip the meat and add more beans or mushrooms!
Beans: Kidney and cannellini beans create a creamy texture. You can substitute other beans like black beans or navy beans if that’s what you have. Both bring great taste!
Pasta: I love using ditalini, but small elbow macaroni or even gluten-free pasta would be great. Just adjust cooking times based on the pasta type.
Broth: Chicken broth is traditional, but vegetable broth is perfect for a vegetarian version. Homemade broth adds even more flavor if you have it!
How Do I Get the Vegetables Perfectly Softened?
One of the crucial steps in making Pasta e Fagioli is getting your vegetables soft to build a flavorful base. To do this right:
- Start with medium heat, heating the pot before adding olive oil.
- Add your diced onions first; they’ll take a bit longer to soften. Cook for 2-3 minutes before adding the carrots and celery.
- Stir frequently and keep cooking until they’re tender, about 5-7 minutes total. This mix of flavors is the foundation of your soup!
Pasta e Fagioli Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 pound ground Italian sausage (or ground beef/turkey)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 4 cups chicken broth (or vegetable broth)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 3/4 cup small tubular pasta (like ditalini or small elbow macaroni)
- 2 tablespoons chopped fresh parsley (optional)
For Serving:
- Grated Parmesan cheese
- Crusty bread
How Much Time Will You Need?
This delightful Pasta e Fagioli Soup takes about 10 minutes to prep and 30 minutes to cook. So, you’ll be enjoying this hearty dish in about 40 minutes total, perfect for a weeknight meal!
Step-by-Step Instructions:
1. Sautéing the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, carrots, and celery. Sauté these tasty veggies until they are softened and fragrant, which should take about 5-7 minutes. Stir occasionally to prevent sticking.
2. Browning the Meat:
Now, it’s time to add the ground Italian sausage (or your choice of meat). Cook it while breaking it up with a spoon until it’s browned and fully cooked. This usually takes about 5-7 minutes.
3. Adding Beans and Broth:
Next, stir in the kidney beans, cannellini beans, and the can of diced tomatoes (with all that delicious juice!). Pour in the chicken (or vegetable) broth, and sprinkle in the oregano, basil, thyme, salt, and pepper. Stir everything together well.
4. Simmering the Soup:
Bring the soup to a gentle boil. Then, reduce the heat to a simmer and let it cook for about 15 minutes. This helps the flavors meld beautifully.
5. Cooking the Pasta:
After simmering, add the small pasta to the soup. Cook it according to package instructions, which is typically around 7-10 minutes until it’s al dente. Be sure to stir occasionally so the pasta doesn’t stick together.
6. Final Touches:
Once the pasta is cooked, taste the soup and adjust the seasoning with more salt and pepper if needed. If you’re using fresh parsley, stir it in now for a pop of color and flavor!
7. Serving:
Serve your warm Pasta e Fagioli Soup hot, topped with generous amounts of grated Parmesan cheese. Pair it with some crunchy crusty bread for the perfect finishing touch!
Enjoy your comforting and hearty Pasta e Fagioli Soup! 🍽️
Can I Use Different Types of Beans?
Absolutely! While kidney and cannellini beans are traditional, you can use any beans you prefer or have on hand. Black beans, navy beans, or pinto beans can all work well in this soup.
What Can I Use Instead of Ground Italian Sausage?
If you’re looking for a lighter option, ground turkey or chicken is a great substitute. For a vegetarian version, simply omit the meat and add extra beans or even some diced mushrooms for texture.
How Should I Store Leftovers?
Leftover Pasta e Fagioli Soup can be stored in an airtight container in the refrigerator for up to 3 days. If you find the pasta has absorbed too much liquid upon reheating, just add a splash of broth or water to loosen it up!
Can I Make This Soup Vegetarian?
Definitely! Just replace the ground meat with more beans or vegetables, and use vegetable broth instead of chicken broth. It will still be delicious and hearty! You can also add more spices for extra flavor.
