Italian Pasta Fagioli Soup

Italian Pasta Fagioli is the kind of comforting soup I reach for on chilly nights or when I want to feed a hungry group with something truly satisfying. Full of tender greens, hearty beans, and just the right amount of pasta all mingling in a robust tomato broth with savory sausage, this soup is classic Italian nourishment you can make at home without fuss. Every spoonful feels like a warm hug and with just a little advanced prep, you’ll be enjoying a pot of pure comfort that gets better as it sits.

When I first made this pasta fagioli for friends on a rainy evening, it quickly became a staple in my recipe box. It is one of those meals everyone goes back for seconds and even picky eaters clean their bowls.

Gather Your Ingredients

• Olive oil: Essential for browning the sausage and creating flavor in your base. Choose extra virgin for depth
• Italian sausage: Brings a rich, slightly spicy flavor to the soup. Opt for high quality uncooked sausage from your butcher
• Chopped onion: Classic aromatic that adds sweetness and body to the broth. Look for fresh, firm onions
• Celery: Couples with carrot and onion for the classic soup base. Pick celery with crisp stalks and fresh leaves
• Diced carrots: Adds subtle sweetness and color. Smaller carrots tend to be more tender and flavorful
• Minced garlic: Infuses the entire soup with warmth. Always choose fresh for the best aroma
• Chicken stock: Forms the backbone of the broth. Use homemade or high quality low sodium store bought stock
• Water: Balances richness and adjusts the texture
• Chicken base or bouillon cubes: Boosts savory taste. Choose low sodium options for better salt control
• Dried basil: Lays down classic Italian herb notes. Rub between your fingers before adding to release more aroma
• Dried parsley: Brightens the soup and enhances other herbs
• Black pepper: Wakes up the flavors throughout. Freshly ground is always best
• Bay leaf: Optional but adds subtle earthiness
• Parmesan rind: Optional but imparts deep umami. If you have leftover rinds from real parmesan, do not skip
• Diced tomatoes: Bring acidity, richness, and texture. Try to use fire roasted or San Marzano tomatoes for extra depth
• Ditalini pasta: The classic shape for pasta fagioli. Small and tubular holds up to simmering and soaks up broth. Choose bronze cut or good quality Italian pasta if possible
• Cannellini beans: Mild and creamy. These beans add substance and softness. Rinse well before using for the best texture
• Shredded greens like Swiss chard, kale, escarole or frozen spinach: Provide color and nutrition. Swiss chard is my favorite for its mild flavor and pretty stems
• Salt and pepper to taste: Allows you to control seasoning at the end
• Shredded or shaved parmesan for garnish: Brings creamy, salty finish. Use a block of real parmesan if possible and shave fresh

How to Make It

Brown the Sausage:

Heat olive oil in a large heavy-bottomed pot over medium-high flame. Add Italian sausage, breaking it up as it cooks. Let it brown on all sides so you develop rich flavor and browned bits at the bottom of the pot, which are essential for the broth

Sauté the Vegetables:

Lower the heat slightly and add chopped onion, celery, and diced carrots. Stir and cook the vegetables for about five minutes, allowing them to soften and pick up any caramelized flavors from the sausage

Bloom the Garlic:

Add freshly minced garlic to the pot, stirring constantly for a minute until the whole kitchen smells aromatic and the edges of the garlic just start to turn golden

Build the Broth:

Pour in chicken stock, water, add the chicken base, dried basil, dried parsley, black pepper, bay leaf, and parmesan rind if available, then tip in the diced tomatoes. Give everything a generous stir, scraping up the bottom to release those flavorful bits

Add Pasta and Beans:

Turn up the heat and bring the pot to a steady boil. Stir in the ditalini pasta and drained cannellini beans. Lower the heat to a gentle simmer and cook uncovered for about twelve minutes, stirring occasionally so the pasta does not stick or clump until just al dente and the broth is flavorful

Simmer the Greens:

Add in your shredded greens of choice, whether that is Swiss chard or kale, and let the soup simmer for another eight to ten minutes. This tenderizes the greens and melds all flavors. Taste and season with salt and extra pepper as needed

Finish and Serve:

Spoon the soup into bowls while piping hot. Top with plenty of freshly shredded or shaved parmesan and a drizzle of good olive oil if you like. Serve with crusty bread for an authentic touch

Every spoonful offers layers of savory sausage, hearty beans, silky greens, and that punch of tangy parmesan. I always look forward to stirring in the parmesan rind and watching the flavor deepen with each simmer. My grandmother swore this trick turned any soup into something special, and now I never let a cheese rind go to waste. It is a small detail, but it brings back memories of her bustling kitchen and laughter bubbles up every time.

Flavor Boosters

Stir the soup frequently during simmering so the pasta stays evenly cooked and does not stick. If the soup thickens too much, just add a splash more stock or water to loosen it before serving. Add the greens near the end to keep their color and texture bright.

Serving Suggestions

A bowl of pasta fagioli is filling on its own but I love to serve it with toasted garlic bread or thick slices of rustic Italian bread. If you want to round out your meal, add a simple green salad dressed with olive oil and lemon or balsamic vinegar. For an extra Italian touch, offer a sprinkle of fresh Italian parsley or a squeeze of lemon at the table.

Creative Twists

If you want to make the soup vegetarian, skip the sausage and use vegetable stock. Consider adding a can of drained chickpeas or extra beans for more protein. Any small pasta shape will work if you cannot find ditalini. Use gluten free pasta for allergies or sensitivities. Swiss chard, kale, and escarole are all classic greens, but frozen spinach works in a pinch. Cannellini beans are the traditional choice but great northern beans or even navy beans can be used in a bind.

With some thoughtful swaps and storing tips this soup will brighten family tables for seasons to come. Let every bowl bring the warmth of Italian kitchens to yours!

Common Questions About This Recipe

→ What type of beans works best for Pasta Fagioli?

Cannellini beans are traditional, but you can use Great Northern or navy beans for a similar creamy texture.

→ Can I make Pasta Fagioli vegetarian?

Yes, omit sausage and use vegetable broth instead of chicken stock for a vegetarian-friendly soup.

→ Which greens are suitable for this soup?

Swiss chard, kale, escarole, or frozen spinach blend well, adding nutrients and hearty texture.

→ What is the best pasta for Pasta Fagioli?

Ditalini is most common, but small shells or elbow macaroni also work well in the soup.

→ How do I store leftovers?

Store cooled soup in an airtight container in the fridge for up to 5 days or freeze for 6 months.

→ How can I reduce spiciness?

Use sweet Italian sausage or substitute half ground beef to create a milder soup base.