Simple Pasta Fagioli Soup: 1 Pot Comfort

You know, for years, the kitchen felt like the last place I wanted to be. My life was just so hectic, and the thought of making a whole meal could feel like another chore. But then I discovered something magical – that simple food, made with love, can actually *reduce* stress instead of adding to it. It’s like finding pure joy in the everyday, and that’s exactly what this pasta fagioli soup is all about.

Forget those complicated recipes that take forever! This is a hearty, budget-friendly pot of happiness that’s perfect for a busy weeknight. It all comes together in one pot, it freezes like a dream, and you can easily make it vegetarian or add sausage for extra flavor. It totally reminds me of how I found my own kitchen peace, and I know you’ll feel that same comforting vibe when you make this easy Italian bean and pasta salad. It’s proof that amazing food doesn’t need to be fussy!

Why You’ll Love This Pasta Fagioli Soup Recipe

Seriously, this pasta fagioli soup is a winner for so many reasons. It’s the kind of recipe that just makes life easier and tastier!

• Super Quick: Most of the time is just hands-off simmering, meaning you can whip this up on a weeknight without breaking a sweat.
• Budget-Friendly Bliss: Beans and pasta are pantry staples for a reason – they’re incredibly affordable and fill you up without costing a fortune.
• Cozy Comfort Food: It’s packed with warming Italian flavors, tender beans, and soft pasta that hug you from the inside out. Perfect for chasing away a chill!
• One-Pot Wonder: Less mess, less fuss! Everything cooks in one pot, so cleanup is a breeze. More time for you to relax.
• So Versatile: Want it vegetarian? Easy! Prefer a little sausage kick? Then add it on. You can totally tailor it to what you have on hand or what you’re craving.
• Freezer Friendly: Make a big batch and freeze some for later. Having this hearty soup ready to go is a lifesaver!

Gather Your Ingredients for Authentic Pasta Fagioli Soup

Okay, let’s get everything ready to make this amazing soup! Gathering your ingredients is half the fun.

• 1 tablespoon olive oil
• 1 pound Italian sausage, casings removed (optional, but so good!)
• 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 (just a little pinch for a tiny bit of heat!)
• 6 cups chicken or vegetable broth (use veggie broth if you’re going meatless!)
• 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 (or any small pasta shape you like!)
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for serving

Step-by-Step Guide to Making Pasta Fagioli Soup

Alright, let’s get this amazing pasta fagioli soup simmering! It’s really straightforward, and the smell that fills your kitchen is just incredible. You’ll feel like a true Italian nonna in no time!

Sautéing the Aromatics and Sausage

First things first, grab a nice big pot or a Dutch oven and get that olive oil heating up over medium heat. If you’re adding sausage (and I really recommend it for that extra oomph!), toss it in and just break it up with your spoon as it cooks until it’s nice and browned. Scoop it out and set it aside for a bit, leaving all those yummy drippings in the pot. Now, toss in your chopped onion, carrots, and celery. Let them soften up for about 5 to 7 minutes. Don’t rush this part – it builds loads of flavor! Stir in your minced garlic, oregano, basil, and those little red pepper flakes if you like a touch of warmth. Give it a quick stir for about a minute until it smells amazing.

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Building the Flavorful Broth

Now for the good stuff! Pour in your chicken or vegetable broth, add those crushed tomatoes, and both cans of rinsed and drained beans. Pop that lovely browned sausage back into the pot if you used it. Give everything a good stir to combine all those wonderful ingredients. Bring this whole delicious mixture up to a gentle simmer. This is where all the magic really starts to happen!

Cooking the Pasta and Finishing Touches

Time for the pasta! Stir in your ditalini. You want to cook it right in the soup until it’s perfectly al dente, which usually takes about 8 to 10 minutes, depending on the pasta. Just keep an eye on it so it doesn’t get too mushy. Once the pasta is cooked, give it a taste and season with salt and black pepper until it’s just how you like it. Ladle this hearty goodness into bowls and sprinkle with fresh chopped parsley and some grated Parmesan cheese. Delicious!

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Tips for the Best Pasta Fagioli Soup

You know, making a truly fantastic pasta fagioli soup isn’t complicated, but a few little tricks really take it over the top. It’s all about being smart with your ingredients and not rushing those key steps. Trust me, it makes all the difference!

First off, don’t skimp on the aromatics – that onion, carrot, and celery are the flavor base! Sauté them until they’re nice and tender, not just browned. And when it comes to the pasta, cook it right in the soup, but keep a close eye on it. Nobody wants mushy pasta, right? Cook it just until it’s al dente. If you’re making it ahead or plan on freezing leftovers, cook the pasta a minute less, because it will soften a bit more when reheated.

If your soup seems a little too thin for your liking, you can always mash up a small portion of the beans against the side of the pot before you add the pasta. That’ll give it a lovely, creamy thickness without needing any extra ingredients. It’s a little trick that makes a big difference!

Variations for Your Pasta Fagioli Soup

This soup is fantastic just as it is, but you know me, I love to play around! The beauty of this pasta fagioli soup is how easy it is to tweak. If you’re looking for a meatless meal, just skip the sausage and use vegetable broth – it’s still incredibly satisfying and full of flavor. That makes it a perfect vegetarian pasta fagioli option!

If you’re a fan of sausage but want to mix it up, try using sweet or spicy Italian sausage. Or, hey, add some diced pancetta when you start for an extra layer of savory goodness. You can also swap out the beans; great northern beans or even chickpeas work too, making it an even more unique easy frittata recipe. Don’t be afraid to toss in some extra veggies like spinach or zucchini!

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Serving and Storing Your Hearty Autumn Soup

This hearty autumn soup is just begging to be served with something crusty, isn’t it? I love a good slice of toasted sourdough or a rustic Italian loaf for dipping right into that flavorful broth. A simple green salad on the side is also lovely if you want to add some fresh veggies.

Got leftovers? Lucky you! Just let the soup cool down completely, then pop it into an airtight container in the fridge. It’ll keep nicely for about 3-4 days. When you’re ready to reheat, just give it a gentle simmer on the stove or even zap it in the microwave. If it seems a little thick after sitting, add a splash of broth or water to loosen it up. And best of all? This soup freezes like a charm, so you can have a bowl of comfort whenever you fancy!

Frequently Asked Questions about Pasta Fagioli Soup

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Enjoy Your Delicious Homemade Pasta Fagioli

Now that you’ve got the recipe, I really hope you give this amazing pasta fagioli a try! I’d absolutely love to hear what you think. Drop a comment below and tell me how it turned out, or maybe share your favorite way to serve it. Knowing that you’re finding joy in your kitchen, just like I do, makes my day!

Hearty Pasta Fagioli Soup

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A simple, one-pot pasta and bean soup that’s perfect for weeknights. This recipe is budget-friendly, freezes well, and can be made vegetarian or with sausage.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 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

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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 cannellini beans and kidney beans. Bring to a simmer.
5. If using sausage, return it to the pot.
6. Stir in the ditalini pasta. Cook according to package directions, or until pasta is al dente, about 8-10 minutes.
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 freezes well. Let it cool completely before transferring to freezer-safe containers.
• You can also make this in a slow cooker. Brown the sausage (if using) and sauté the vegetables separately, then add all ingredients except the pasta to 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

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 8g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 12g
• Protein: 15g
• Cholesterol: 20mg