Pasta e Fagioli (Italian Pasta and Bean Soup)
This easy Pasta e Fagioli is a cozy Italian soup made with sausage, white beans, pasta, and veggies simmered in a flavorful tomato-heavy broth. It's quick to go from stove to table and perfect for a hearty meal.
Servings 4 people
Ingredients
- 1 tablespoon extra virgin olive oil
- 8 ounces mild Italian ground sausage
- 1 medium onion , diced
- 2 ribs celery , diced
- 2 medium carrots , diced
- 4 cloves garlic minced
- 2 teaspoons dried Italian herb blend
- 2 teaspoons tomato paste
- 15 ounces fire-roasted crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 cup water
- 1 cup ditalini (or other small pasta)
- 1 inch piece parmigiano reggiano rind (optional)
- 30 ounces cannellini beans (two 15-ounce cans)
- Kosher salt and black pepper
- 2 tablespoons chopped fresh flat-leaf Italian parsley
- 1/4 cup shredded or grated parmigiano reggiano , for serving
Instructions
- Heat oil in a 4 to 5 quart soup pot or Dutch oven over medium until the surface of the oil shimmers. Add the ground sausage. Break up any large chunks as it browns, stirring to cook all sides of the pieces.
- When the sausage is mostly browned, stir in the onions, celery, and carrots. Saute for 5 to 8 minutes, until the veggies are softened and just starting to take on a golden color.
- Add the garlic, dried herbs, tomato paste, and crushed tomatoes to the pot. Mix well with the vegetables, and let cook for 2 to 3 minutes.
- Pour in the broth, 1 cup of water, and 1 teaspoon salt, and increase heat to bring the soup to an active boil.
- Add the cheese rind, if using, and pasta. Adjust the heat to maintain a bubbly simmer. Cook for 8 to 10 minutes, stirring frequently and scraping the bottom of the pot to ensure that the pasta is not sticking to it.
- Reduce the heat to medium-low and stir in the beans. Let the soup heat through for another 10 minutes. Fish out and discard the parm rind.
- Taste, and add salt and pepper as needed, re-tasting, and stirring well between additions.
- Stir in the parsley, and serve the soup with the shredded cheese on the side.
Notes
If you plan to freeze any of the soup, cook the pasta separately. Spoon some of the pasta into bowls and top with the soup. Then freeze the leftover soup and pasta separately. Thaw each in the refrigerator, and then reheat together. This will help keep the pasta from absorbing too much liquid and becoming mushy.