Pasta e Fagioli Soup (Italian Pasta and Bean Soup)

Pasta e Fagioli Soup (Italian Bean and Pasta Soup)
I have totally been into soups lately making one or two soups per week and this only seems appropriate with the chilly weather that we have been having! With the release of my new eCookbook, Tasty Soups , I could not resist teasing you with sharing one of the new soups with you! This pasta e fagioli (aka pasta fazool) is an Italian pasta and bean soup that is so full of flavour and hearty enough to get you through even the coldest days. There are many different versions of this soup and although many are meatless I like to bulk mine out a little and add flavour with the addition of Italian sausage. When I make a soup I am always looking for ways to add more flavour and one good trick that I learned a while ago is that adding parmesan (aka parmigiano reggiano) rinds to a soup like this or even when making chicken stock adds umami flavour! This soup is pretty straight forward to make but it does take some so it can be a good idea to double the recipe to ensure leftover for quick lunches during the week and besides this is one of those dishes that tastes even better the next day!

Pasta e Fagioli Soup (Italian Bean and Pasta Soup)
Of course this pasta e fagioli soup would not be complete without some cheesy garlic bread!

Pasta e Fagioli Soup (Italian Bean and Pasta Soup)

Pasta e Fagioli Soup (Italian Pasta and Bean Soup)

Pasta e Fagioli Soup (Italian Pasta and Bean Soup)

Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 4

A tasty Italian style bean and pasta soup with Italian sausage and plenty of vegetables.

  • 1/2 pound Italian sausage, casings removed
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, chopped
  • 1 pinch red pepper flakes
  • 1/2 teaspoon fennel seeds, toasted and ground
  • 1/4 cup white wine or broth
  • 4 cups ham broth or chicken broth or chicken stock
  • 1 (15 ounce) can diced tomatoes
  • 2 (15 ounce) cans cannellini beans
  • 1 tablespoon tomato paste
  • 1 teaspoon oregano
  • 1 bay leaf
  • 1 (2 inch) piece parmesan rind
  • 1 cup ditalini pasta (gluten free for gluten free)
  • salt and pepper to taste
  • parsley, chopped (optional)
  1. Cook the sausage in a large sauce pan over medium-high heat and set aside.
  2. Add the oil, onions, carrots and celery to the pan and saute until tender, about 10-15 minutes.
  3. Add the garlic, red pepper flakes and fennel seeds and saute until fragrant, about a minute.
  4. Add the wine and deglaze the pan.
  5. Add the broth, sausage, tomatoes, beans, tomato paste, oregano, bay leaf and parmesan rind, bring to a boil, reduce the heat and simmer for 15 minutes. (If you have the time this soup will benefit from being simmered longer.)
  6. Add the pasta and simmer until it is cooked al-dente, about 6-8 minutes.
  7. Season with salt and pepper and serve garnished with parsley and parmesan.

Slow Cooker: Implement step 1, optionally implement steps 2-4, place everything except the beans and pasta in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the beans and pasta and cooking on high until the pasta is al dente, about 20-30 minutes.


Ginni said...

Love this recipe !! I definitely have to try this one out, thanks for sharing !!

Cara said...

I love how full and hearty this looks! So much stuff in it!

Maureen said...

Oh yum! This would make a wonderful dish to bring to a friend in need. It looks so filling, warm and comforting. Thanks for sharing!

Laura Blinn said...

This looks oh so good!

Anonymous said...

Interesting twist on this age old dish.
This recipe originated from the peasants in Italy. They originally used a ham bone to flavor the soup. My great grandparents and grand parents would make it that way. You have many flavors in here but I definitely would recommend the traditional way of using the bone.

Rosa's Yummy Yums said...

A delicious soup! So comforting.



Joanne said...

This is one of my favorite soups! It really does taste like a bowl of comfort.

Bev Weidner (Bev Cooks) said...

KEVIN. You just rule it.

NotesFromAbroad said...

Oh, I love Pasta Fagiole ! I make it without meat , it is still a perfect winter meal with some good bread.

Anonymous said...

Your tags say vegetarian?

Nancy Long said...

Pasta e Fagioli Soup, one of my fav vegetable soups of all time and the perfect time of year for it

Nancy Long said...

I agree with the comment on the hambone. Have a bone and leftover ham from Christmas in the freezer and will be using some for this

Kevin said...

Anonymous: I also enjoy the version where the sausage is replace with a ham bone and if you have some ham broth it gets even better!

Little Kitchie said...

yum! i love this classic soup!

Anonymous said...

I make my Grandma's recipe: instead of sausage, we use diced pancetta. I started using fire-roasted tomatoes and they add a nice robust flavor.

Mrs. Malley said...

I made this for dinner this week, and my husband loved it! I brought it for lunch for two days and it just kept getting better.

keefer said...

made it veggie, with shrooms instead of meat, heartied it up with less broth and more wine, gobbled it down over some sprouted multi grain/seed croustini, made me wanna slap my moma.

Plumber Seattle said...

Looks just great. And, when I substitute onion and garlic powders for the real thing, I will really enjoy it! Allergic to onions, and sensitive their cousin, the garlic. It takes me twice as long to eat the soup at Olice Garden, and I still pay for it when I get home. I will make it this week!

Anonymous said...

Authentic Pasta e Fagioli has no meat. In Italy, this was known as the "poor man's soup" because people couldn't afford meat, so they substituted with beans in order to get their protein because beans were much cheaper. Unbeknownst to them, they were eating healthier and living longer because of this substitution. Just goes to can't buy everything (health)!! :)

CD said...

Wow, this Pasta e Fagioli Soup looks yummy. Thanks for sharing this recipe. I will try this at weekended. I like Italian culture, tradition, Italian food etc . Last summer I have visited Italy as well as I have visited Italian restaurant. I have enjoyed Italian food very much.

Ketty@AnticaTrattoria said...

This is a great soup. This has been a favorite each time I've made it. Although, one box of pasta is definitely too much.

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