There is nothing more comforting and soul-warming than Pasta e Fagioli!
This Pasta Fagioli recipe is a hearty take on an Italian favorite. Veggies, sausage and lots of pasta and beans turn this dish into a hearty favorite.
It’s totally cozy, a great way to stretch a meal, and best of all, it’s so comforting.
In this easy homemade soup recipe, two types of beans have been added for extra protein and creaminess. Lots of dried herbs make the broth for this easy Pasta Fagioli recipe irresistibly flavorful.
What is Pasta Fagioli?
Pasta e Fagioli is a traditional Italian dish that means “pasta and beans.” It’s made with simple ingredients like pasta, beans, and tomatoes, and sometimes has a little bit of meat or veggies added.
Different regions have different variations of pasta fagioli. It can be made with meat, but it’s often made without. Some recipes include a bit of pork, calamari, or beef. Traditionally it is very hearty, almost stew-like, and less brothy than the Fagioli soups we often see in North America.
In this recipe, we’re making a version similar to Olive Garden’s, with the addition of sausage and veggies so it’s hearty enough to feed a family. But you can leave out the meat if you prefer!
Minestrone Soup vs. Pasta e Fagioli Soup
Minestrone Soup vs. Pasta e Fagioli Soup
The main difference between minestrone and pasta e Fagioli is the variety of vegetables in minestrone. Fagioli is mainly pasta and beans with a little bit of broth (I add a few veggies like celery & onion for extra flavor) while minestrone has more vegetables and usually more broth.
How To Make Pasta Fagioli
I make a lot of amazing soup recipes and this flavorful one tops our list! it’s easy, delicious, and hearty (and we think it’s even better than the Olive Garden Fagioli recipe)! This can be made without sausage, reduce the broth slightly.
- Brown sausage and onion per the recipe below. Add in remaining ingredients, except for pasta, and simmer for 10-15 minutes.
- While the soup simmers, cook the pasta in salted water until al dente.
- Stir the pasta into the bean mixture and serve.
Freezing Pasta Fagioli Soup
- Cool soup completely before packaging it for freezing.
- Add soup to gallon or quart-size zip-top plastic freezer bags.
- Lay bags flat in a single layer in the freezer, when frozen, stack bags to save space.
- Freeze for up to 3 months.
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Pasta e Fagioli Soup Recipe
Pasta Fagioli Soup, also known as Pasta e Fagioli Soup, is hearty, comforting, and delicious. And it’s ready in less than one hour!
In a large soup pot or Dutch oven, heat olive oil over medium heat. Add ground Italian sausage and cook without moving for about one minute. Crumble it using a wooden spoon and continue cooking until browned, 3-5 minutes. Drain excess fat.
Move the cooked sausage to one side of the pot and add the onion and garlic to the other half and cook for 1-2 minutes, stirring occasionally, until the onion is tender.
Add chopped carrots, celery, and diced tomatoes. Stir and cook until tender, 4-5 minutes.
Add basil, Italian seasoning, thyme, rosemary, tomato sauce, chicken broth, and drained and rinsed beans. Season with ½ teaspoon each salt and pepper.
Bring to a boil, and reduce the heat to a simmer. Cover and cook for 10-15 minutes or until the vegetables are tender. If needed, add more water, one cup at a time.
In a separate pot, add water and bring to a boil over medium-high heat. Season with salt. Cook pasta according to package instructions. Drain well and toss with a bit of olive oil. Set aside.
Once vegetables are tender, stir in pasta until heated through.
Garnish with parsley and grated parmesan cheese if desired.
This soup can be made without meat if you’d prefer.
Store leftover soup in an airtight container in the fridge for up to 4-5 days. Reheat on the stovetop or in the microwave.
Calories: 434 | Carbohydrates: 39g | Protein: 17g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 527mg | Potassium: 541mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3980IU | Vitamin C: 4.9mg | Calcium: 51mg | Iron: 2.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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