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Pasta Fagioli Soup

A bowl of hearty pasta fagioli soup, topped with fresh herbs and grated cheese.
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A hearty and budget-friendly bean and pasta soup, perfect for weeknights. This one-pot recipe can be made in a slow cooker and offers vegetarian or sausage variations. It freezes well.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed (optional)
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 6 cups chicken or vegetable broth
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 cup ditalini pasta
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Grated Parmesan cheese, for serving

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. If using sausage, add it and cook, breaking it up with a spoon, until browned. Remove sausage with a slotted spoon and set aside, leaving drippings in the pot.
  2. Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
  3. Stir in garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
  4. Pour in chicken or vegetable broth and crushed tomatoes. Add the cooked sausage (if using) and the rinsed and drained cannellini and kidney beans.
  5. Bring the soup to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
  6. Stir in the ditalini pasta. Cook according to package directions, usually about 8-10 minutes, until al dente.
  7. Season with salt and pepper to taste.
  8. Ladle soup into bowls. Garnish with fresh parsley and serve with grated Parmesan cheese.

Notes

  • For a vegetarian version, omit the sausage and use vegetable broth.
  • This soup can be made ahead and reheats well.
  • Leftovers can be frozen for up to 3 months.
  • For a slow cooker version, brown sausage (if using) and sauté vegetables on the stovetop. Combine all ingredients except pasta in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add pasta during the last 30 minutes of cooking.

Nutrition

Find it online: https://cutcooktaste.com/pasta-fagioli-soup-recipe/