By Becky Hardin
Published Apr 3, 2024
Pasta e Fagioli Soup is my favorite hearty, comforting, classic recipe. I’ve loaded it with sausage, beans, veggies, ditalini pasta, and more. Everything comes together to make this Italian soup recipe simply the best. And yes, I have to say, this easy homemade soup is even better than Olive Garden!
What’s in This Pasta e Fagioli Soup Recipe?
I have always loved the soups at Olive Garden. Let’s be honest, who hasn’t. But I have found that making them at home is even better, cheaper, and more delicious.
- Sausage: Ground Italian or pork sausage both work. Feel free to swap the sausage for the more traditional pancetta or bacon, or use ground beef, turkey, or chicken.
- Veggies: Yellow onion , carrot, and celery create a wonderful base of flavor.
- Garlic: Fresh garlic adds an earthy flavor.
- Broth: Low-sodium chicken broth (or beef broth) forms an umami base.
- Beans: Great Northern and kidney beans add bulk and creaminess.
- Tomatoes: Diced tomatoes and tomato sauce add great tomato flavor.
- Italian Seasoning : Adds that classic Italian flavor.
- Rosemary: Adds a pop of herbal freshness.
- Pasta: We like ditalini, but any kind of small pasta (like elbow macaroni or stelline) will work.
Notes from the Test Kitchen
This is one of my favorite soup recipes because it has so much rich flavor! It’s also so easy to throw together with canned beans and pasta from the pantry.
Variations on Pasta e Fagioli
- For a vegetarian soup, I omit the meat, add an extra can of beans, and use vegetable broth instead of chicken broth.
- To make this a vegan soup, I do all of the above and substitute the Parmesan cheese for a vegan alternative (or leave it out).
- For pasta e ceci , I swap all of the beans for chickpeas.
- For a thinner soup, I add more broth until it reaches the desired thickness.
- For a spicier soup, I use hot Italian sausage and/or add crushed red pepper flakes.
How to Store and Reheat
Store leftover pasta e fagioli soup in an airtight container in the refrigerator for up to 3 days. Reheat soup in a large pot over medium-low heat until warmed through or gently microwave in individual portions. Also, cook and store the noodles separately from the soup if you plan to have leftovers.
How to Freeze
Freeze pasta e fagioli soup in an airtight container (with 1 inch of space for the liquid to expand) for up to 3 months. Let thaw overnight in the refrigerator before reheating.
For more information, view my guide on how to freeze soup .
Serving Suggestions
This is a one-pot meal that has it all! It’s loaded with protein, veggies, and noodles, so it’s sure to fill you up. If you do want to serve it with something on the side, consider two of my favorite copycat recipes – Olive Garden breadsticks and Olive Garden salad !
Ingredients1x2x3x
- ▢ 2 tablespoons olive oil
- ▢ 1 pound ground Italian or pork sausage
- ▢ 1 yellow onion diced
- ▢ 2 carrots chopped
- ▢ 2 ribs celery chopped
- ▢ 4 cloves garlic minced
- ▢ Kosher salt and freshly ground black pepper to taste
- ▢ 5 cups low-sodium chicken broth or beef broth
- ▢ 15 ounces great Northern beans drained and rinsed (1 can)
- ▢ 15 ounces kidney beans drained and rinsed (1 can)
- ▢ 15 ounces diced tomatoes (1 can)
- ▢ 8 ounces tomato sauce (1 can)
- ▢ 2 teaspoons Italian seasoning
- ▢ 2 sprigs fresh rosemary
- ▢ 1½ cups dry ditalini pasta
- ▢ Grated Parmesan cheese optional, for garnish
- ▢ Fresh parsley optional, for garnish
Video
Instructions
- In a large Dutch oven set over medium heat, heat the oil until shimmering. Add the sausage and cook until browned, about 5 minutes, breaking it up with a wooden spoon. 2 tablespoons olive oil, 1 pound ground Italian or pork sausage
- Stir in the onion, carrots, and celery and cook until slightly softened, about 5 minutes. 1 yellow onion, 2 carrots, 2 ribs celery
- Add the garlic and cook for 30 seconds, until fragrant. Season with salt and pepper, then add in the beans, diced tomatoes, tomato sauce, chicken broth, Italian seasoning, and rosemary. Bring to a boil, then stir in the ditalini. 4 cloves garlic, Kosher salt and freshly ground black pepper, 5 cups low-sodium chicken broth, 15 ounces great Northern beans, 15 ounces kidney beans, 15 ounces diced tomatoes, 8 ounces tomato sauce, 2 teaspoons Italian seasoning, 2 sprigs fresh rosemary, 1½ cups dry ditalini pasta
- Reduce heat to medium and cook for 8-10 minutes, or until pasta is al dente. Taste and adjust seasoning if necessary. Remove the rosemary and discard.
- Serve garnished with Parmesan and parsley. Grated Parmesan cheese, Fresh parsley
Equipment
- Dutch Oven
Becky’s Tips
- Feel free to swap the sausage for the more traditional pancetta or bacon, or use ground beef, turkey, or chicken.
- Brown the sausage all over. This will add a lot of flavor to the soup.
- Taste and season often. There are many components to this soup, and the level of saltiness varies greatly depending on which ingredients you use.
- For even more flavor, simmer the soup with a Parmesan cheese rind. Remove and discard the rind before serving.
- Take care not to overcook the noodles, as they can easily become mushy.
- Cook and store the noodles separately from the soup if you plan to have leftovers.
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Pasta e Fagioli Soup Step by Step
Cook the Sausage: In a large Dutch oven set over medium heat, heat 2 tablespoons of olive oil until shimmering. Add 1 pound of ground Italian or pork sausage and cook until browned, about 5 minutes, breaking it up with a wooden spoon.
Add the Veggies: Stir in 1 diced yellow onion, 2 chopped carrots, and 2 chopped ribs of celery and cook until slightly softened, about 5 minutes.
Season the Soup: Add 4 cloves of minced garlic and cook for 30 seconds, until fragrant. Season with salt and pepper to taste, then add in 15 ounces (1 can) of kidney beans, 15 ounces (1 can) of diced tomatoes, 8 ounces (1 can) of tomato sauce, 5 cups of low-sodium chicken broth, 2 teaspoons of Italian seasoning, and 2 sprigs of fresh rosemary. Bring to a boil, then stir in the 1½ cups of dry ditalini pasta.
Cook the Pasta: Reduce heat to medium and cook for 8-10 minutes, or until pasta is al dente. Taste and adjust seasoning if necessary. Remove the rosemary and discard.
Serve and Enjoy: Serve garnished with freshly grated Parmesan cheese and chopped fresh parsley.
“Pasta e fagioli” is Italian for “pasta and beans.” Pasta e fagioli is a hearty tomato-based soup containing a variety of chopped veggies and beans as well as ditalini pasta. There are many variations on pasta e fagioli, and this is just one of them!
That depends on where you are. The traditional name for the dish is pasta e fagioli, but many people in the U.S., especially around New York, call it pasta fazool. This name is thought to come from the Neopolitan name for the dish, pasta e fasule.
While both are Italian soups packed with veggies, fagioli is a thicker consistency due to the beans. Minestrone soup tends to be thinner and more brothy.
Pasta e fagioli is most commonly made with cannellini beans, navy beans, or Barlotti beans, but you can also use Great Northern beans, kidney beans, or even chickpeas!
MoreBean Soup RecipesTo Try
- Ham and Bean Soup
- Parmesan and White Bean Soup
- Creamy Chicken Tortilla Soup
- 7 Can Soup
- Pesto Chicken Tortellini Soup
Pasta e Fagioli Soup Recipe
Equipment
- Dutch Oven
Ingredients
- 2 tablespoons olive oil
- 1 pound ground Italian or pork sausage
- 1 yellow onion diced
- 2 carrots chopped
- 2 ribs celery chopped
- 4 cloves garlic minced
- Kosher salt and freshly ground black pepper to taste
- 5 cups low-sodium chicken broth or beef broth
- 15 ounces great Northern beans drained and rinsed (1 can)
- 15 ounces kidney beans drained and rinsed (1 can)
- 15 ounces diced tomatoes (1 can)
- 8 ounces tomato sauce (1 can)
- 2 teaspoons Italian seasoning
- 2 sprigs fresh rosemary
- 1½ cups dry ditalini pasta
- Grated Parmesan cheese optional, for garnish
- Fresh parsley optional, for garnish
Instructions
- In a large Dutch oven set over medium heat, heat the oil until shimmering. Add the sausage and cook until browned, about 5 minutes, breaking it up with a wooden spoon. 2 tablespoons olive oil, 1 pound ground Italian or pork sausage
- Stir in the onion, carrots, and celery and cook until slightly softened, about 5 minutes. 1 yellow onion, 2 carrots, 2 ribs celery
- Add the garlic and cook for 30 seconds, until fragrant. Season with salt and pepper, then add in the beans, diced tomatoes, tomato sauce, chicken broth, Italian seasoning, and rosemary. Bring to a boil, then stir in the ditalini. 4 cloves garlic, Kosher salt and freshly ground black pepper, 5 cups low-sodium chicken broth, 15 ounces great Northern beans, 15 ounces kidney beans, 15 ounces diced tomatoes, 8 ounces tomato sauce, 2 teaspoons Italian seasoning, 2 sprigs fresh rosemary, 1½ cups dry ditalini pasta
- Reduce heat to medium and cook for 8-10 minutes, or until pasta is al dente. Taste and adjust seasoning if necessary. Remove the rosemary and discard.
- Serve garnished with Parmesan and parsley. Grated Parmesan cheese, Fresh parsley
Video
Notes
- Feel free to swap the sausage for the more traditional pancetta or bacon, or use ground beef, turkey, or chicken.
- Brown the sausage all over. This will add a lot of flavor to the soup.
- Taste and season often. There are many components to this soup, and the level of saltiness varies greatly depending on which ingredients you use.
- For even more flavor, simmer the soup with a Parmesan cheese rind. Remove and discard the rind before serving.
- Take care not to overcook the noodles, as they can easily become mushy.
- Cook and store the noodles separately from the soup if you plan to have leftovers.
- Nutritional information does not include optional ingredients.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
