Italian Pasta Fagioli Soup

I still remember the first time I made this Italian Pasta Fagioli Soup in my small kitchen after a long workday. I wanted something warm, hearty, and simple, yet full of comforting flavors. As the vegetables softened and the aroma of rosemary and thyme filled the room, I realized why this dish has been loved for generations. Even today, every time I cook it, the familiar smell brings back that feeling of calm. Because the soup simmers gently and blends the beans with the pasta, it creates a bowl that feels like home. And since I often cook big batches for my recipe blog, this dish quickly became one of my go-to meals during busy weeks. Although the ingredients are humble, the final result is always rich and satisfying.

Why You’ll Love This Recipe
You’ll love this soup because it combines comfort with simplicity. Moreover, it brings together soft vegetables, tender pasta, and hearty beans in a balanced way. In addition, the savory broth becomes richer as everything cooks together. Because of that, the soup feels both light enough for lunch and filling enough for dinner. Even better, the spices and herbs blend smoothly, which means every spoon gives you a warm and flavorful taste.

Versatile
This recipe is extremely versatile, and that makes it ideal for all kinds of preferences. You can easily swap the ground turkey sausage with chicken sausage. Furthermore, you may add more vegetables like spinach or zucchini. Since the soup thickens naturally after resting, you can adjust the broth amount to create a thinner or thicker texture.

Budget-Friendly
Because this recipe uses common pantry ingredients like beans, tomatoes, pasta, and broth, it stays budget-friendly without compromising on flavor. Canned beans work perfectly here, so you don’t need anything fancy. Also, the soup makes about six servings, which helps keep meal costs low. Additionally, leftovers store well, allowing you to stretch the recipe for several meals.

Ingredients for the Recipe
Below are the ingredients you will need to prepare this Italian Pasta Fagioli Soup:

• Olive oil

• Ground turkey or chicken sausage

• Yellow onion

• Carrots

• Celery ribs

• Garlic

• Low sodium chicken broth

• Cannellini beans

• Red kidney beans

• Diced tomatoes

• Dried pasta such as elbow macaroni or ditalini

• Fresh herbs like rosemary and thyme

  How to Make This Recipe
  When I prepare this Italian Pasta Fagioli Soup, I always start by organizing all the ingredients. Because this recipe comes together smoothly, having everything chopped and ready makes the entire cooking experience easier. As the soup cooks, the flavors develop layer by layer, which means every step plays an important role. Although the process feels simple, each stage adds depth, aroma, and warmth. Since I make soups often, I’ve learned that taking just a little extra time at the beginning helps the final result taste even better.

  Step-by-Step Instructions for Making
  First, heat the olive oil in a large soup pot over medium-high heat. Then add the ground turkey sausage and cook it for about four to five minutes. While the meat browns, break it apart using a spoon, because this ensures even cooking and prevents large clumps. After the sausage begins to brown, add the diced onion, chopped carrots, sliced celery, rosemary, thyme, and parsley. Since the vegetables need time to soften, sauté them for about six minutes. During this stage, the herbs release fragrance, which gives the soup its signature aroma.

  Next, stir in the minced garlic and cook it for one minute. Because garlic burns quickly, it helps to stir continuously. After that, pour in the chicken broth. Then add the cannellini beans, red kidney beans, and the diced tomatoes with their juices. Since salt and pepper improve the broth’s balance, add them now along with the bay leaves. Bring the mixture to a boil, because the higher temperature helps blend the flavors faster. Once it reaches a boil, reduce the heat to a simmer and let it cook for five minutes.

  After this short simmer, stir in the dried pasta. Let the soup simmer for nine to ten minutes, because the pasta needs enough time to reach an al dente texture. As the pasta cooks, it absorbs the broth, which makes the soup thicker and more comforting. When the pasta reaches the right texture, remove the bay leaves. Since they add flavor but are not meant to be eaten, removing them is important. Finally, stir in grated Parmesan cheese. Although the cheese melts quickly, it enhances the creaminess of the broth.

  Quick and Easy
  This recipe feels quick and easy because most ingredients cook in one pot. In addition, the pasta cooks directly in the broth, which saves time. Moreover, the vegetables soften rapidly, so the dish reaches the table fast. Because everything simmers together, the method suits both beginners and experienced cooks.

  Customizable
  You can customize this recipe in many ways. For example, you may replace the turkey sausage with chicken sausage. You can also use plant-based sausage to create a vegetarian version. Another option is adding extra vegetables like zucchini or spinach. Since broth thickness varies based on pasta absorption, you can add more broth if you prefer a thinner soup.

  Crowd-Pleasing
  This soup pleases everyone because it blends comforting textures with rich flavors. Furthermore, the combination of beans, pasta, herbs, and vegetables makes it filling. Even children enjoy it, because the flavors are gentle. Since the recipe yields six servings, it works well for gatherings, family dinners, or meal prep. Additionally, the leftovers taste even better the next day because the flavors continue to develop.

  FAQs

  Can I use a different type of pasta?
  Yes, you can use many types of pasta, and they all work well in this soup. Moreover, shapes like ditalini, elbow macaroni, or small shells cook evenly. Because smaller pasta cooks faster, the soup stays balanced and smooth.

  Can I make this soup thicker?
  Yes, you can make it thicker by allowing the soup to simmer longer. Since the pasta absorbs broth during cooking, the soup naturally thickens as it rests. Additionally, mashing a small portion of the beans helps create a creamier texture.

  Can I make this recipe vegetarian?
  Absolutely, you can replace the turkey sausage with plant-based sausage. Because the soup contains beans, it already includes enough protein for a satisfying vegetarian meal.

  Can I freeze the soup?
  Yes, but it’s better to freeze it without the pasta. Although freezing is safe, the pasta becomes mushy if stored for too long. Therefore, cook fresh pasta when reheating the frozen soup.

  How do I store leftovers?
  You can store leftovers in an airtight container in the refrigerator. Since the soup continues to thicken, add extra broth when reheating. Moreover, the flavors become stronger after resting for a few hours.

  Print

  

  Italian Pasta Fagioli Soup

  5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  No reviews

  Print Recipe

  Pin Recipe

  This Italian Pasta Fagioli Soup is a warm and hearty dish that blends beans, pasta, vegetables, and herbs into a comforting bowl. It cooks in one pot and delivers rich flavor with minimal effort. The broth becomes savory as everything simmers together, making the soup ideal for both busy weekdays and relaxed weekends.

  • Total Time: 45 minutes
  • Yield: 6 servings 1x

  Ingredients

  Scale 1x2x3x

  • 1 tablespoon olive oil

  • 1 pound ground turkey or chicken sausage

  • 1 large yellow onion, diced

  • 3 medium carrots, diced

  • 2 medium celery ribs, sliced

  • 4 cloves garlic, minced

  • 5 cups low sodium chicken broth

  • 1 can cannellini beans, drained

  • 1 can red kidney beans, drained

  • 1 can diced tomatoes (with juices)

  • 1 cup dried pasta (elbow macaroni or ditalini)

  • Fresh rosemary

  • Fresh thyme

  • Fresh parsley

  • Salt and pepper

  • Bay leaves

  • Grated Parmesan cheese

  Cook Mode Prevent your screen from going dark

  Instructions

  • Heat the olive oil in a large soup pot over medium-high heat.

  • Add the ground turkey or chicken sausage. Cook for four to five minutes while breaking it apart to ensure even browning.

  • Add the diced onion, carrots, celery, rosemary, thyme, and parsley. Sauté the mixture for about six minutes until the vegetables soften.

  • Stir in the minced garlic and cook for one minute while stirring to prevent burning.

  • Pour in the chicken broth. Add the cannellini beans, red kidney beans, and the diced tomatoes along with their juices.

  • Season with salt and pepper. Add the bay leaves and bring the mixture to a boil.

  • Reduce the heat to a simmer and cook for five minutes to allow the flavors to combine.

  • Stir in the dried pasta. Simmer the soup for nine to ten minutes until the pasta becomes al dente.

  • Remove the bay leaves.

  • Stir in grated Parmesan cheese just before serving.

  Notes

  • You may add spinach or zucchini for extra vegetables.

  • Add more broth if you prefer a thinner soup.

  • Let the soup rest for a few minutes before serving to enhance flavor.

  • Author: Layla
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes