Pasta e Fagioli soup began in Italy as a simple dish made with inexpensive ingredients, as so many of the country’s most delicious dishes are. After trying several variations, I’ve settled on the Pasta Fagioli recipe that’s perfect for us: a mix of two broths, cannellini beans, sweet Italian sausage, short pasta and broccoli rabe (rapini or lacinato kale) to make it a meal.
Do you perk up at the phrase, ‘peasant dish’? I do. Maybe the word ‘peasant’ began as a way to separate the haves from the have-nots in conversation, but now is more likely to symbolize ingenuity and conjure comforting sensations like the smell of homemade bread baking or a pot of hearty soup bubbling on the stove. To represent dishes with tastes that transcend their humble components. Like Pasta e Fagioli for example which, in Italian, means simply “pasta and beans,” a modest name for a magnificent soup. Though the soup varies by region in Italy, the fundamentals are the same: olive oil, garlic, vegetables, pasta, beans and flavorful broth that can be made with or without meat.
We tried several versions of this soup to arrive at just the right combination of flavors and textures for our tastes, including Marcella Hazan’s version from her famed book, Essentials of Italian Cooking, that calls for finishing the soup with butter instead of olive oil. But the one I’m sharing with you today is my very favorite, a medley of so many flavors and textures that I love, bubbling together in one hearty and delicious soup.
More Delicious Italian Soups to Try
- Pappa al Pomodoro (Tuscan tomato and bread soup that’s thick like porridge and great at any temperature.)
- Ribollita (The name literally translates to ‘reboiled’ – this soup changes with the season and is a wonderful way to enjoy leftovers.)
- Tuscan White Bean Soup (So creamy and garlicky rich – though not high calorie. One of my favorite winter comfort foods.)
How to Make Pasta e Fagioli Soup
Step 1: Brown sausage in a large soup pot over medium heat. Pour off all but one tablespoon of fat. Add onion, carrots, celery, garlic and crushed red pepper to sausage; cook and stir until onion is translucent.
Step 2: Add broth and tomatoes with juice; stir and bring to boil. Simmer 15 minutes, uncovered.
Step 3: Stir in pasta and cook until 3 minutes from being al dente. Stir in broccoli rabe or Italian kale and cannellini beans; cook and stir until greens have wilted and beans are heated through.
Step 4: Serve with a drizzle of good olive oil and a sprinkle of parmesan cheese.
PASTA E FAGIOLI SOUP RECIPE VIDEO
Pasta e Fagioli Soup
Ingredients
- 1 pound sweet Italian sausage
- 1 large onion chopped
- 2 large carrots chopped (and peeled if you prefer)
- 2 ribs celery chopped
- 3 cloves garlic minced
- pinch crushed red pepper
- 4 cups chicken broth
- 4 cups beef broth
- 14 1/2 ounce can diced tomatoes with juice
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 8 ounces uncooked short pasta such as ditalini, macaroni or (my favorite) strozzapreti
- 2 cups cooked cannellini beans or 2 – 14 1/2-ounce cans, drained
- 10 ounces broccoli rabe chopped (or Italian kale)
- shaved Parmesan cheese to taste
- extra virgin olive oil to taste
Instructions
- Add sausage to a large soup pot over medium heat; cook and stir until browned. If needed, pour off all but a tablespoon of any fat that renders. (Or if the sausage is very lean, add in a swirl of olive oil before adding the vegetables.)
- Add onion, carrots, celery, garlic and crushed red pepper to sausage; cook and stir until onion is translucent, about 5 minutes. Add both broths and tomatoes with juice; stir and bring to boil. Reduce heat and simmer, uncovered, 15 minutes.
- Stir in pasta. When pasta has cooked 3 minutes less than the package directs, stir in broccoli rabe and cannellini beans. Cook and stir until broccoli rabe has wilted and beans are heated through. (If you plan to have leftover soup, see recipe note about cooking pasta separately.)
- Serve sprinkled with shaved Parmesan cheese and a generous drizzle of olive oil.
This is the most delicious homemade soup I’ve ever made! I followed the recipe exactly except doubling the garlic (we LOVE garlic). I used reduced sodium broths because the Italian sausage and the generous amounts of Parmesan used to top the soup, both have quite a bit of salt to begin with.
My kids don’t like strong-tasting greens, so I left out the broccoli rabe and instead put a handful of chopped, lightly steamed collard greens in each of the adults’ bowls.
I will say that this recipe makes a very hearty soup with a relatively small amount of liquid. It truly is a meal in a bowl. As the leftovers sit in the fridge, the pasta continues to soak up some of the liquid, so I diluted future servings with more chicken broth.
So glad that you and your family enjoyed this, Lisa – and that you made it your own!
A wonderful, comfort food meal in a bowl. Love this and I can always count on you to show me a new pasta – ditalini! 🙂
haha, oh yes, I do love different shapes of pasta!! I need to send you a care package with some of my favs. 🙂
Certainly, I love some sophisticated dishes, but there are so many delicious and hearty meals originated from “peasant” background, and honestly, not every (if any) fancy dish can beat them! This pasta&soup is one of them, and it’s of my favorite comfort meals during the cold seasons. Well done!
Thank you, my friend!
I totally agree with your thoughts about ‘peasant food,’ Marissa! In fact, the term peasant bread just makes my mouth water..no matter what time of the day it is! 🙂 I love pasta fagioli, and it’s totally one of our favorite comfort foods around here. I need to give your recipe a shot here soon as it’s been quite some time since we’ve made this one. It looks amazing, my friend!
Thank you, David! And, yes! It’s one of our favorite comfort foods too.
Haha, yes, the term “peasant dish” always piques my interest too! 🙂 This is beautiful, one of my favorite healthy comfort food meals; love your use of broccoli rabe here!
Thank you, Faith! I remember that you did a great post awhile ago about broccoli rabe – it’s one of my favorite greens for soup.
Pasta e Fagioli is a meal that I think we have about once a month no matter the season. Your version sounds delicious and filling.
I love that, Karen! We’re the same way – soup makes it to our menu year-round. In fact, sometimes Keith teases me about always waiting until the hottest day of the year to make it… 🙂
Hi Marissa. This soup is lovely with such a variety of tastes and textures. Peasant and rustic food always gets my attention, simple and delicious…it doesn’t get any better! Definitely on my must make list, but I will wait until it’s a little cooler than mid to high 80’s.
Hi Dorothy. 🙂 No joke, I’ve had this on our to-make list since late winter. When we had a cold snap last week, I finally got around to making it! Now we’re back in the 70s and 80s during the day, so time for salad!
This is a healthy meal in one dish if ever I saw one!
I love the image conjured up by the term ‘peasant food’ too. It usually means simple, cheap and wholesome, and you can’t argue with that!
I always love your straight-talk way of putting things, Helen! xo
I know what you mean! ‘Peasant dish’ gives me all sorts of warm fuzzies! It usually involves some sort of comfort food (which I’m all about any time of year). This soup looks so hearty and delicious and I love that it would be equally fantastic without meat. Nice piece of crusty bread with this and I would be a happy girl 😉
Yes to comfort food all year long! All about balance, right? Agree 100% about the crusty bread too.
This is such a hearty, gorgeous dish Marissa! I love the colours to your pasta e fagioli too! 😀
Thank you, Lorraine!
This is one of my favorite hearty soups Marissa. I haven’t made it in quite a while. I’ll definitely need to give your recipe a go!
Thank you, MaryAnn. I’d love to make it for you myself! 🙂