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    Recipes » Soup » Italian Soups

    Pasta e Fagioli

    Published: Jun 1, 2017 · Modified: Aug 29, 2023 by Marissa Stevens · 26 Comments

    Quick Meals

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    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.

    Pasta e Fagioli being served from a ladle

    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. 

    Pasta e Fagioli soup served in ceramic bowls

    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.)

    A Few Must-Try Pastas

    • Sausage and Peppers Pasta
    • Chicken Broccoli Pasta
    • Garlic Butter Shrimp Pasta

    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.

    Browning Sausage
    Softening vegetables with sausage

    Step 2: Add broth and tomatoes with juice and dried oregano and thyme; stir and bring to boil. Simmer 15 minutes, uncovered.

    Adding Broths
    Add tomatoes then simmer

    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.

    Adding Cannellini beans
    Stir Pasta e Fagioli soup and simmer

    Step 4: Serve with a drizzle of good olive oil and a sprinkle of parmesan cheese.

    PASTA E FAGIOLI SOUP RECIPE VIDEO

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    Pasta_e_Fagioli being served from a ladle

    Pasta e Fagioli Soup

    Marissa Stevens
    A simple and authentic recipe for Pasta e Fagioli soup! One of my favorite Italian dishes. So easy to make with with sausage, beans, pasta, vegetables and a flavorful broth.
    5 from 3 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Soup
    Cuisine Italian
    Servings 6 people
    Calories 511 kcal
    Prevent your screen from going dark

    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 ½ ounce can diced tomatoes with juice
    • 1 teaspoon dried oregano
    • ½ teaspoon dried thyme
    • 8 ounces uncooked short pasta such as ditalini, macaroni or (my favorite) strozzapreti
    • 2 cups cooked cannellini beans or 2 - 14 ½-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, tomatoes with juice, oregano and thyme; 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.

    Notes

    If you plan to eat some of the soup as leftovers for a day or two after making it, cook the pasta separately, toss it in a little olive oil and store covered in the refrigerator. Then add in just what you need in the last minute or so of reheating.

    Nutrition

    Calories: 511kcalCarbohydrates: 48gProtein: 24gFat: 25gSaturated Fat: 8gCholesterol: 57mgSodium: 1993mgPotassium: 862mgFiber: 7gSugar: 5gVitamin A: 5390IUVitamin C: 32.5mgCalcium: 176mgIron: 5.3mg
    Keyword comfort food, easy, one pot recipe, winter
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Italian Soups

    • Tuscan White Bean Soup served in a white ceramic bowl
      Tuscan White Bean Soup
    • Ribollita served in a black bowl
      Easy Ribollita Soup
    • Pappa al Pomodoro served in a white bowl on a linen napkin
      Pappa al Pomodoro
    • Roasted Vegetable Minestrone
      Roasted Vegetable Minestrone Soup

    Reader Interactions

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      Recipe Rating




    1. Roman says

      February 05, 2023 at 4:23 pm

      When do you add the spices? Can you make this without meat?

      Reply
      • Marissa Stevens says

        February 06, 2023 at 2:58 pm

        Hi Roman - the spices are added with the tomatoes and their juices - thanks so much for bringing it to my attention that I'd left that out of the recipe. It's updated now. And feel free to make this without meat, there are plenty of flavors and textures going on without it.

        Reply
    2. Jessica Ridenour says

      February 15, 2021 at 5:15 pm

      5 stars
      So yummy! Ours ended up as more of a stew than a soup bc our noodles were dense. I suggest that if you’re using a noodle that has a cook time in the 12 min range, you should add an additional cup of liquid.

      Reply
      • Marissa Stevens says

        February 17, 2021 at 3:48 pm

        So glad you enjoyed this, Jessica! And thank you for your cooking notes!

        Reply
    3. Lisa says

      January 05, 2020 at 2:18 pm

      5 stars
      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.

      Reply
      • Marissa Stevens says

        January 06, 2020 at 9:20 am

        So glad that you and your family enjoyed this, Lisa - and that you made it your own!

        Reply
    4. Kevin | Keviniscooking says

      June 09, 2017 at 10:01 am

      5 stars
      A wonderful, comfort food meal in a bowl. Love this and I can always count on you to show me a new pasta - ditalini! 🙂

      Reply
      • Marissa says

        June 15, 2017 at 3:03 pm

        haha, oh yes, I do love different shapes of pasta!! I need to send you a care package with some of my favs. 🙂

        Reply
    5. Ben|Havocinthekitchen says

      June 06, 2017 at 11:04 am

      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!

      Reply
      • Marissa says

        June 06, 2017 at 3:18 pm

        Thank you, my friend!

        Reply
    6. David @ Spiced says

      June 05, 2017 at 4:36 am

      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!

      Reply
      • Marissa says

        June 06, 2017 at 3:20 pm

        Thank you, David! And, yes! It's one of our favorite comfort foods too.

        Reply
    7. Faith (An Edible Mosaic) says

      June 05, 2017 at 3:58 am

      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!

      Reply
      • Marissa says

        June 06, 2017 at 3:21 pm

        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.

        Reply
    8. Karen (Back Road Journal) says

      June 03, 2017 at 8:02 am

      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.

      Reply
      • Marissa says

        June 06, 2017 at 3:22 pm

        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... 🙂

        Reply
    9. Dorothy Dunton says

      June 02, 2017 at 9:25 am

      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.

      Reply
      • Marissa says

        June 06, 2017 at 3:24 pm

        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!

        Reply
    10. Helen @ Scrummy Lane says

      June 02, 2017 at 8:21 am

      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!

      Reply
      • Marissa says

        June 06, 2017 at 3:25 pm

        I always love your straight-talk way of putting things, Helen! xo

        Reply
    11. Dawn - Girl Heart Food says

      June 02, 2017 at 3:59 am

      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 😉

      Reply
      • Marissa says

        June 06, 2017 at 3:26 pm

        Yes to comfort food all year long! All about balance, right? Agree 100% about the crusty bread too.

        Reply
    12. Lorraine @ Not Quite Nigella says

      June 02, 2017 at 3:33 am

      This is such a hearty, gorgeous dish Marissa! I love the colours to your pasta e fagioli too! 😀

      Reply
      • Marissa says

        June 06, 2017 at 3:29 pm

        Thank you, Lorraine!

        Reply
    13. Mary Ann | The Beach House Kitchen says

      June 01, 2017 at 5:19 pm

      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!

      Reply
      • Marissa says

        June 06, 2017 at 3:30 pm

        Thank you, MaryAnn. I'd love to make it for you myself! 🙂

        Reply

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