Hearty Pasta e Fagioli Soup: Classic Italian Comfort in a Bowl

As the weather turns chilly, nothing warms the soul quite like a steaming bowl of Pasta e Fagioli Soup. This traditional Italian peasant dish, often called “pasta fazool” in Italian-American households, translates to “pasta and beans.” It’s a rustic, flavorful soup packed with tender pasta, creamy beans, savory ground meat (or vegetarian alternatives), aromatic vegetables, and a rich tomato-based broth. Simple ingredients come together to create something extraordinarily satisfying—perfect for weeknight dinners, meal prep, or feeding a crowd on a budget.

What sets this Pasta e Fagioli apart is its depth of flavor developed through layering seasonings, simmering slowly, and finishing with fresh herbs and Parmesan. It’s hearty enough to be a main course yet light enough not to weigh you down. This version stays true to authentic roots while offering flexibility for modern kitchens. On December 25, 2025, imagine serving this on Christmas Day as a cozy starter or post-holiday reset meal—it’s comforting, nourishing, and universally loved.

This recipe serves 8-10 generous portions, making it ideal for families or leftovers (it tastes even better the next day!). Prep time is about 20 minutes, cook time around 40 minutes, and it’s mostly hands-off simmering. The result? A thick, stew-like soup that’s gluten-free adaptable, freezer-friendly, and customizable to dietary needs.

Why This Pasta e Fagioli Soup is a Must-Try

Pasta e Fagioli has been a staple in Italian cuisine for centuries, born from the need to use pantry staples creatively. Today, it’s beloved worldwide, with variations from Olive Garden’s famous version to Nonna’s homemade pot. Here’s why this recipe will become your favorite:

• Incredible Flavor: The combination of soffritto (onion, carrot, celery base), garlic, herbs, and Parmesan rind infuses the broth with umami depth.
• Nutritious and Filling: High in protein and fiber from beans and meat, plus vitamins from veggies—it’s balanced comfort food.
• Budget-Friendly: Uses inexpensive ingredients like canned beans, pasta, and ground meat.
• One-Pot Wonder: Minimal cleanup, everything cooks in a single Dutch oven or stockpot.
• Versatile: Make it vegetarian, vegan, spicy, or extra meaty.
• Make-Ahead Magic: Flavors improve overnight; perfect for busy holidays or meal planning.

At around 350-450 calories per serving, it’s wholesome without being heavy. Pair it with crusty bread, garlic toast, or a simple salad for a complete meal.

Ingredients

For the Soup Base:

• 2 tablespoons olive oil (extra virgin for best flavor)
• 1 pound (450g) ground Italian sausage (mild or hot) or ground beef/turkey for variation
• 1 large yellow onion, finely diced (about 1 ½ cups)
• 3 medium carrots, peeled and diced (about 1 cup)
• 3 celery stalks, diced (about 1 cup)
• 4-6 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil (or 2 tablespoons fresh basil, chopped)
• ½ teaspoon red pepper flakes (optional, for heat)
• Salt and black pepper, to taste

For the Broth and Beans:

• 2 (15-ounce) cans cannellini beans, drained and rinsed (or great northern beans)
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1 (28-ounce) can crushed tomatoes (San Marzano preferred)
• 4 cups (960ml) low-sodium chicken broth (or vegetable broth for vegetarian)
• 2 cups (480ml) water (or more broth)
• 1 Parmesan rind (optional but highly recommended for depth)

For the Pasta and Finishing:

• 1 ½ cups ditalini pasta (or small elbow macaroni, small shells)
• 2 cups fresh baby spinach or chopped kale (optional, for greens)
• ¼ cup fresh parsley, chopped
• Freshly grated Parmesan cheese, for serving
• Crusty bread or garlic bread, for dipping

Equipment Needed

• Large Dutch oven or heavy-bottomed stockpot (6-8 quart)
• Wooden spoon
• Cutting board and sharp knife
• Can opener
• Measuring cups and spoons
• Ladle for serving

Step-by-Step Instructions

Step 1: Prepare Your Ingredients (Mise en Place)

Chopping vegetables evenly ensures they cook at the same rate and create a harmonious texture.

Dice the onion, carrots, and celery into small, uniform pieces—this classic mirepoix (or soffritto in Italian) is the flavor foundation. Mince the garlic finely to avoid large chunks.

Drain and rinse the beans under cold water to remove excess sodium and starch. This prevents the soup from becoming too thick or foamy.

Measure out your herbs and spices. Having everything ready makes the cooking process smooth and enjoyable.

Step 2: Brown the Meat and Build the Base

Heat the olive oil in your Dutch oven over medium-high heat.

Add the ground sausage (remove casings if using links). Break it up with a wooden spoon and cook until browned and no pink remains, about 6-8 minutes. The browning adds crucial flavor through the Maillard reaction—don’t skip it!

If there’s excess fat (more than 2 tablespoons), drain some off. Leave a bit for richness.

Reduce heat to medium. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened and the onions turn translucent. Stir occasionally to prevent sticking.

Add the minced garlic, oregano, thyme, basil, red pepper flakes, 1 teaspoon salt, and ½ teaspoon black pepper. Cook for 1-2 minutes until fragrant. This blooming of spices releases their essential oils.

Step 3: Add Tomatoes, Beans, and Broth

Pour in the crushed tomatoes, stirring to combine and scrape up any browned bits from the pot bottom (fond—that’s pure flavor!).

Add the drained beans, chicken broth, water, and Parmesan rind if using. The rind melts slightly, infusing the soup with cheesy umami.

Bring the mixture to a boil over high heat, then reduce to a gentle simmer. Cover partially and let it cook for 15-20 minutes. This allows flavors to meld and vegetables to tenderize fully.

Stir occasionally. Taste and adjust seasoning—add more salt, pepper, or herbs as needed.

Step 4: Cook the Pasta

While the soup simmers, cook the pasta separately in a pot of salted boiling water according to package directions until al dente (usually 7-9 minutes for ditalini).

Drain and rinse briefly with cold water to stop cooking. Cooking pasta separately prevents it from absorbing too much broth and becoming mushy. You can add it directly if you prefer a thicker, stew-like consistency, but separate is traditional for better texture.

Step 5: Combine and Finish the Soup

Remove the Parmesan rind (it may have disintegrated somewhat).

Stir in the cooked pasta and fresh spinach/kale if using. The greens wilt quickly in the hot soup, adding nutrition and color.

Simmer uncovered for another 5 minutes to heat everything through.

Stir in fresh parsley for brightness.

Ladle into bowls and top generously with grated Parmesan. Serve with crusty bread for dipping.

Tips for Perfect Pasta e Fagioli Every Time

• Thickness Preference: For thicker soup, mash some beans against the pot side before adding pasta. For thinner, add more broth.
• Parmesan Rind Trick: Save rinds from Parmesan wedges and freeze them—they’re flavor gold!
• Fresh vs. Dried Herbs: Dried work great here, but fresh basil/parsley at the end elevates it.
• Make It Vegetarian/Vegan: Skip meat, use vegetable broth, add smoked paprika for depth. For vegan, omit Parmesan or use nutritional yeast.
• Spice Level: Adjust red pepper flakes or use hot Italian sausage.
• Gluten-Free: Use gluten-free pasta.
• Slow Cooker Version: Brown meat and veggies first, then add everything except pasta/greens to crockpot. Cook low 6-8 hours or high 3-4. Add pasta last 30 minutes.
• Instant Pot: Sauté mode for base, then pressure cook 8 minutes on high.

Variations to Suit Every Taste

This recipe is endlessly adaptable:

• Olive Garden Copycat: Add ½ cup diced pancetta with meat and extra thyme.
• Meaty Upgrade: Use ground beef + Italian sausage combo.
• Seafood Twist: Add shrimp or clams for a coastal version.
• Extra Veggies: Include zucchini, bell peppers, or fennel.
• Creamy Version: Stir in ½ cup heavy cream or cream cheese at the end.
• Pesto Finish: Swirl in basil pesto for herbaceous boost.

Storage, Freezing, and Reheating

Refrigerate leftovers in an airtight container for up to 5 days. The pasta absorbs broth, so add splashes of water/broth when reheating on stovetop over medium-low.

Freeze for up to 3 months: Cool completely, portion into freezer bags (leave out pasta if possible—add fresh when reheating). Thaw overnight in fridge and reheat gently.

Nutritional Information (Per Serving, Based on 10 Servings)

• Calories: ~380
• Protein: 22g
• Carbohydrates: 42g
• Fat: 15g
• Fiber: 10g
• Sodium: ~800mg (varies with broth/salt)

(Approximate values; use full-fat meat and regular broth for higher counts.)

The History and Charm of Pasta e Fagioli

Originating in rural Italy, this dish was a way to stretch humble ingredients. Regional variations abound—Veneto uses borlotti beans, Tuscany adds farro. It gained fame in America through immigrants and chains like Olive Garden, but homemade is always superior.

What makes it timeless is its simplicity and heartiness. On a cold December day in 2025, gather your loved ones around the table with bowls of this soul-warming soup. It’s more than food—it’s tradition, comfort, and love in every spoonful.

Whether you’re cooking for Christmas, a cozy winter night, or just because, this Pasta e Fagioli will fill your home with irresistible aromas and your belly with satisfaction. Buon appetito!