Heartwarming Italian pasta fagioli soup brings rustic comfort straight from Tuscany’s countryside kitchens. Packed with hearty beans, tender pasta, and rich tomato broth, this classic dish promises warm satisfaction you’ll savor spoonful by spoonful. Perfect for family gatherings, cozy dinners, or meal prep for the week, this Italian Pasta Fagioli Soup Recipe is a delightful addition to any occasion.
Why You’ll Love This Recipe
- Comforting Flavor: This soup combines savory meats, fresh vegetables, and aromatic herbs for a flavor that warms the soul.
- Nutrient-Rich: Loaded with beans and vegetables, this dish provides protein and fiber while being low in calories.
- Easy to Prepare: With simple steps and minimal prep time, you’ll have a delicious meal ready in no time.
- Versatile Serving Options: Enjoy it as a main course or a side dish; it’s perfect for lunch or dinner.
- Crowd-Pleaser: This recipe serves six, making it ideal for family meals or entertaining guests.
Tools and Preparation
Before diving into the cooking process, gather your tools to ensure a smooth experience. Having the right equipment can help you prepare this comforting soup effortlessly.
Essential Tools and Equipment
- Large pot
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon
Importance of Each Tool
- Large pot: A must-have for cooking soups; it allows ample space for ingredients to simmer together nicely.
- Chef’s knife: Essential for finely dicing vegetables, ensuring even cooking and flavor distribution.
- Measuring cups and spoons: Accurate measurements guarantee that flavors are balanced throughout the recipe.
Ingredients
Here’s what you need to create this delicious Italian Pasta Fagioli Soup:
- 1 pound mild or spicy ground turkey or chicken sausage (casings removed)
- 1 large yellow onion (finely diced)
- 3 medium carrots (finely diced)
- 2 medium celery ribs (finely diced)
- 4 cloves garlic (minced)
- 5 cups low sodium chicken broth
- 1 can (14.5 ounces) cannellini beans (rinsed and drained)
- 1 can (14.5 ounces) red kidney beans (rinsed and drained)
- 1 can (15 ounces) diced tomatoes (with juices)
- 1 can (16 ounces) tomato sauce
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 bay leaves
- 1 tablespoon fresh rosemary (minced)
- 1 tablespoon fresh thyme
- 3 tablespoons fresh Italian parsley (chopped)
- 1 cup (4 ounces) dried pasta (elbow macaroni or ditalini)
- 1/3 cup freshly grated Parmigiano-Reggiano (plus more for serving)
- Crushed red pepper flakes (for serving)
How to Make Italian Pasta Fagioli Soup Recipe
Step 1: Brown the Meat
Brown sausage in a large pot over medium-high heat for about 4–5 minutes. Use a wooden spoon to crumble the meat while cooking until it is browned.
Step 2: Sauté Vegetables
Incorporate onions, carrots, celery, rosemary, thyme, and parsley into the pot. Sauté these ingredients for approximately six minutes until they soften and release their aromatic flavors.
Step 3: Add Garlic
Add minced garlic to the mixture and cook for an additional minute. This will allow its fragrance to permeate the soup base.
Step 4: Combine Broth and Beans
Pour in chicken broth along with cannellini beans, kidney beans, diced tomatoes with their juices, tomato sauce, seasonings, and bay leaves. Bring this mixture to a rolling boil before reducing it to a gentle simmer for five minutes.
Step 5: Cook the Pasta
Introduce your choice of dried pasta into the soup. Continue simmering for nine to ten minutes until the pasta reaches an al dente texture.
Step 6: Finish with Cheese
Once cooked, discard bay leaves and remove your pot from heat. Fold in Parmigiano-Reggiano cheese until it melts into a creamy consistency.
Step 7: Adjust Seasoning
Adjust the thickness of your soup by adding extra broth if needed. Taste your creation and fine-tune seasoning with additional salt and black pepper.
Step 8: Serve
Ladle your delicious soup into serving bowls. Garnish with extra Parmigiano-Reggiano cheese and crushed red pepper flakes if desired for an added kick!
How to Serve Italian Pasta Fagioli Soup Recipe
Serving Italian pasta fagioli soup is all about enhancing its comforting flavors and making it a complete meal. Here are some delightful serving suggestions:
With Fresh Bread
- Crusty Baguette – Pair your soup with slices of warm, crusty baguette for dipping.
- Garlic Bread – Serve with garlic bread for a flavorful twist that complements the soup’s richness.
Topped with Fresh Herbs
- Chopped Parsley – Sprinkle freshly chopped parsley on top for a burst of color and flavor.
- Extra Parmesan – Add an extra layer of grated Parmigiano-Reggiano for a creamy finish.
Accompanied by a Salad
- Mixed Green Salad – A simple salad with mixed greens adds freshness and crunch.
- Italian Caprese Salad – This classic combination of tomatoes, mozzarella, and basil pairs beautifully with the soup.
How to Perfect Italian Pasta Fagioli Soup Recipe
Perfecting your Italian pasta fagioli soup can elevate the dish to new heights. Here are some tips to ensure you achieve the best results:
- Choose Quality Ingredients – Use fresh vegetables and high-quality broth for maximum flavor.
- Let It Simmer – Allow the soup to simmer longer for deeper flavors; just keep an eye on the pasta.
- Adjust Seasonings – Taste throughout cooking; adding herbs or spices can enhance the overall profile.
- Use Al Dente Pasta – Cook pasta separately if unsure about thickness; this prevents it from becoming mushy.
- Store Properly – For leftovers, store in an airtight container in the fridge for up to three days.
Best Side Dishes for Italian Pasta Fagioli Soup Recipe
To round out your meal, consider these delicious side dishes that pair well with Italian pasta fagioli soup:
- Bruschetta – Toasted bread topped with diced tomatoes, garlic, and basil adds a fresh touch.
- Roasted Vegetables – A medley of seasonal vegetables roasted until tender enhances flavors.
- Cheesy Polenta – Creamy polenta topped with cheese provides a comforting side option.
- Antipasto Platter – An assortment of olives, cheese, and marinated vegetables complements the soup perfectly.
- Stuffed Bell Peppers – These colorful peppers filled with rice or quinoa make for a hearty addition.
- Caesar Salad – A classic Caesar salad gives a crunchy contrast to the soft texture of the soup.
Common Mistakes to Avoid
When preparing your Italian Pasta Fagioli Soup, it’s easy to make a few common errors. Here are some mistakes to watch out for:
Skipping the sautéing step: Sautéing vegetables enhances their flavors and aroma. Always take the time to sauté your onions, carrots, and celery before adding other ingredients.
Not using enough seasoning: A bland soup can be disappointing. Make sure to taste your soup as it cooks and adjust seasonings like salt, pepper, and herbs accordingly.
Overcooking the pasta: Adding pasta too early or cooking it too long can lead to mushy noodles. Cook pasta separately or add it towards the end of cooking for the best texture.
Ignoring fresh herbs: Fresh herbs elevate your soup’s flavor profile. Don’t skip them; use fresh rosemary and thyme for an authentic taste.
Not adjusting thickness: If your soup is too thick, you can add more chicken broth to achieve your desired consistency. Always check before serving!
Forgetting about garnishes: Garnishes like extra cheese and crushed red pepper flakes add flair and flavor. Don’t forget to include these for an appealing finish!
Storage & Reheating Instructions
Refrigerator Storage
- Store in airtight containers.
- Keeps well for up to 3-4 days in the refrigerator.
Freezing Italian Pasta Fagioli Soup Recipe
- Let the soup cool completely before freezing.
- Use freezer-safe containers or bags.
- It will last for up to 3 months in the freezer.
Reheating Italian Pasta Fagioli Soup Recipe
- Oven: Preheat to 350°F (175°C). Place soup in a covered dish and heat until warm, about 20-30 minutes.
- Microwave: Heat individual portions in microwave-safe bowls for 2-3 minutes, stirring halfway through.
- Stovetop: Pour soup into a pot over medium heat. Stir occasionally until heated through, about 5-10 minutes.
Frequently Asked Questions
Here are some frequently asked questions about the Italian Pasta Fagioli Soup Recipe that might help you make it even better!
Can I use different types of beans in this Italian Pasta Fagioli Soup Recipe?
Yes, feel free to swap out beans based on your preference or what you have on hand! Black beans or pinto beans also work well.
How can I make this Italian Pasta Fagioli Soup Recipe vegetarian?
You can substitute ground turkey with plant-based sausage or omit meat altogether. Use vegetable broth instead of chicken broth.
What type of pasta works best for this Italian Pasta Fagioli Soup Recipe?
Ditalini or elbow macaroni are ideal choices as they hold up well in soups. However, any small pasta will do!
How do I make my soup thicker without using animal-derived gelatin?
You can blend part of the soup with an immersion blender or add more beans for added texture and creaminess.
How long does this Italian Pasta Fagioli Soup Recipe take to prepare?
The total time is approximately 30 minutes, making it a quick meal option for busy days!
Final Thoughts
This Italian Pasta Fagioli Soup Recipe is not only comforting but also versatile enough to suit various tastes. You can easily customize it by adding seasonal vegetables or adjusting spices. Give this hearty soup a try; it’s sure to become a favorite!
Italian Pasta Fagioli Soup
Italian Pasta Fagioli Soup is a heartwarming dish that brings the rustic flavors of Tuscany into your kitchen. This comforting soup features a rich tomato broth brimming with hearty beans and tender pasta, making it perfect for family gatherings or cozy dinners at home. The combination of savory ground turkey, fresh vegetables, and aromatic herbs creates a delightful flavor profile that warms both the body and soul. Whether enjoyed as a main course or paired with crusty bread, this easy-to-make recipe will quickly become a favorite for any occasion.
- Total Time: 45 minutes
- Yield: Serves 6
Ingredients
- 1 pound ground turkey or chicken sausage (casings removed)
- 1 large yellow onion (finely diced)
- 3 medium carrots (finely diced)
- 2 medium celery ribs (finely diced)
- 4 cloves garlic (minced)
- 5 cups low sodium chicken broth
- 1 can (14.5 ounces) cannellini beans (rinsed and drained)
- 1 can (14.5 ounces) red kidney beans (rinsed and drained)
- 1 can (15 ounces) diced tomatoes (with juices)
- 1 can (16 ounces) tomato sauce
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 bay leaves
- 1 tablespoon fresh rosemary (minced)
- 1 tablespoon fresh thyme
- 3 tablespoons fresh Italian parsley (chopped)
- 1 cup (4 ounces) dried pasta (elbow macaroni or ditalini)
- 1/3 cup freshly grated Parmigiano-Reggiano (plus more for serving)
- Crushed red pepper flakes (for serving)
Instructions
- In a large pot over medium-high heat, brown the ground turkey or chicken sausage for 4–5 minutes, crumbling it with a wooden spoon.
- Add diced onions, carrots, celery, rosemary, thyme, and parsley; sauté for 6 minutes until softened.
- Stir in minced garlic and cook for an additional minute.
- Pour in chicken broth, cannellini beans, red kidney beans, diced tomatoes (with juices), tomato sauce, bay leaves, salt, and black pepper. Bring to a boil then reduce to simmer for 5 minutes.
- Add dried pasta and continue to simmer for 9–10 minutes until al dente.
- Remove bay leaves and fold in grated Parmigiano-Reggiano cheese until melted.
- Adjust seasoning and serve hot with extra cheese and crushed red pepper flakes if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 560mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 55mg