Classic Pasta e Fagioli

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Pasta e Fagioli is a hearty Italian stew that we can’t get enough of! This delicious soup is a family favorite meal and ready in just 30 minutes!

It’s still soup weather in the Midwest, and we love it. This winter’s stormy weather has us staying home, focusing on our families, and creating memories together. Our favorite place to create memories is in the kitchen making and enjoying recipes like this one. Nothing like family time and a hearty soup (and, of course, some crusty artisan bread). We love the delicate balance of Italian sausage, pasta, fresh veggies, and herbs that come together beautifully in this recipe. It tasted like old fashioned home cooking with nothing in the can. Please join us, we know you’ll love it!

  • Can Pasta e Fagioli be made vegetarian?

    Yes! This recipe is easily customizable to suit your personal taste preferences and dietary needs. You can simply omit the Italian sausage and, depending on your level of veganism, substitute vegetable broth for the beef broth.

  • Dried or canned beans:

    You can always cook dry beans ahead of time and use those if you don’t want to use canned beans. Cooking dried beans can take a long time, so depending on how you cook your beans, you’ll need to prepare them up to a day in advance. Just weigh (or measure) your precooked beans to make 15 ounces, or just under 2 cups.

  • Pasta Options:

    We know it might be difficult to find these more exotic pasta shapes at your grocery store. If you can’t find ditalini pasta, you have a few options: tubetti and anelli pasta are both good substitutes. In a pinch, you can even use elbow macaroni.

  • Low Sodium Broth:

    Whether you make this recipe using beef broth as originally written, or go vegetarian and use vegetable broth, we always recommend using low-sodium broth so you can control the sodium content based on your personal taste preferences.

  • Note in advance:

    This soup can easily be made 24 hours ahead and stored in the refrigerator. Follow the directions in Step 3, then let cool and store in the refrigerator in an airtight container. When you’re ready to reheat and serve, bring your soup to a boil over high heat, then add your pasta and finish following the remaining instructions.

  • Storage and Reheating Instructions:

    Store any leftovers in the refrigerator in an airtight container for up to 7 days. You can reheat a small bowl in the microwave in 30-second increments until heated through, or in a saucepan on the stovetop over medium-low heat.

If you liked this recipe, you might be interested in these other delicious soup recipes:

The pasta is served in a soup bowl and topped with freshly grated Parmesan cheese and basil.
The pasta is served in a soup bowl and topped with freshly grated Parmesan cheese and basil.

Pasta e Fagioli is a hearty Italian stew that we can’t get enough of! This delicious soup is a family favorite meal and ready in just 30 minutes!

Preparation time 5 minute

cooking time 25 minute

total time 30 minute

raw material

  • 1 pound grated Italian sausage
  • 1 big yellow onion cut into pieces
  • 1 cup diced carrot
  • 1/2 cup diced celery
  • 5 clove minced garlic
  • 4 cup beef soup
  • 30 ounce Can fire roasted diced tomatoes
  • 15 ounce red kidney beans ok drain and rinse
  • 15 ounce can cannellini beans drain and rinse
  • 1 teaspoon Salt or tasting
  • 1/2 teaspoon Black pepper or tasting
  • 1/2 teaspoon dried thyme
  • 1 1/2 cup paste

decorate

  • 1/4 cup fresh basil roughly chopped
  • 1/2 cup Freshly grated Parmesan cheese

instruct

  • Heat a large stockpot over medium-high heat. Add pepperoni and brown sausage, about 5 minutes. Drain off excess grease.

  • Add onion, carrot, and celery and cook until tender and sausage is cooked through, about 7 to 10 minutes more. Add the garlic during the last 1 to 2 minutes of cooking.

  • Pour in the beef broth, diced tomatoes, kidney beans, and cannellini beans. Season with salt, pepper and dried thyme. Bring to a boil over high heat.

  • Add pasta. Reduce heat to medium and simmer until pasta is cooked through, about 7 minutes. Serve hot, garnished generously with basil, Parmesan cheese, and freshly ground black pepper.

notes

Variations: Instead of 1 lb of Italian sausage, you can use lean beef, ground turkey, or even diced ham.

Calories: 466kcal | carbohydrate: 49G | protein: twenty threeG | fat: twenty oneG | Saturated fat: 8G | cholesterol: 49mg | sodium: 1669mg | Potassium: 731mg | fiber: 8G | sugar: 6G | Vitamin A: 2923unit | Vitamin C: 15mg | calcium: 192mg | iron: 4mg

Classic Pasta and Beans