Pasta e Fagioli Soup is a warm and hearty dish filled with pasta and beans in a tasty broth. It’s like a cozy hug in a bowl!
Perfect for chilly days, this soup is super easy to make. I love how you can throw in extra veggies if you have them. Plus, who can resist a bowl of pasta? 🍜
Key Ingredients & Substitutions
Olive Oil: This adds flavor and richness to the soup. You can replace it with any vegetable oil if you want a lighter option. If you’re after a bolder taste, try using garlic-infused oil.
Ground Beef or Italian Sausage: While I enjoy the flavor that sausage brings, you can skip the meat for a vegetarian version. Or, try lentils or chopped mushrooms for a meaty texture without the meat!
Tomatoes: Canned diced tomatoes work perfectly. If fresh tomatoes are in season, you can use about four of them. Just remember to peel them first for a smoother consistency.
Beans: Kidney beans are traditional, but you can swap them for cannellini beans or any bean you like. They all add protein and fiber to the dish.
How Do I Get the Pasta Cooked Just Right in My Soup?
Cooking pasta in soup can be tricky if you want it to stay tender but not mushy. Here are a few tips:
- Add the pasta towards the end of the cooking process, about 10-12 minutes before serving. This keeps it from overcooking.
- Check the pasta a minute or two early; it will continue to cook in the hot broth after you turn off the heat.
- If you’re worried about leftover soup, cook the pasta separately and add it right before serving to keep it at the perfect texture!
Following these ideas will help ensure your Pasta e Fagioli Soup is delicious and satisfying with every bite! Enjoy your cooking!
Pasta e Fagioli Soup Recipe
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1/2 pound ground beef or Italian sausage (optional)
- 1 (14 oz) can diced tomatoes
- 4 cups beef or vegetable broth
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup elbow macaroni or small pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Freshly grated Parmesan cheese, for serving
How Much Time Will You Need?
This delicious Pasta e Fagioli soup takes about 15 minutes of prep time and around 30 minutes of cooking time. So, in just about 45 minutes, you can have a hearty, homemade soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, toss in the finely chopped onion, minced garlic, diced carrots, and diced celery. Sauté these veggies for about 5-7 minutes, or until they soften up and start to smell great!
2. Cook the Meat (Optional):
If you’re adding meat, now’s the time! Add the ground beef or Italian sausage to the pot. Use a spoon to break it up as it cooks. Keep stirring until the meat is nicely browned.
3. Add the Core Ingredients:
Next, stir in the diced tomatoes along with their juices, the broth, kidney beans, oregano, and basil. Bring everything to a boil for a few moments.
4. Incorporate the Pasta:
Once it’s boiling, add the pasta, then reduce the heat to a gentle simmer. Let the soup cook for about 10-12 minutes until the pasta is tender. Make sure to stir occasionally to keep it from sticking!
5. Season and Serve:
Give your soup a taste and season with salt and pepper as needed! Serve it hot, sprinkled with fresh parsley and a generous helping of grated Parmesan cheese on top.
6. Enjoy Your Soup!
Optionally, serve with some crusty bread on the side for dipping. Enjoy your warm bowl of Pasta e Fagioli Soup—it’s the perfect comfort food!
Can I Use Different Types of Pasta?
Absolutely! While elbow macaroni is traditional, you can substitute with any small pasta like ditalini, orzo, or even whole wheat options. Just keep an eye on the cooking time, as different pastas may require varying lengths to reach the perfect tenderness.
How Can I Make This Soup Vegetarian?
To make the soup vegetarian, simply omit the ground beef or sausage. You can enhance the flavor by adding more beans or including extra vegetables like zucchini, spinach, or bell peppers. Don’t forget to use vegetable broth instead of beef broth!
What Should I Do with Leftover Soup?
Leftover Pasta e Fagioli Soup can be stored in an airtight container in the fridge for up to 3 days. If you know you’ll have leftovers, consider cooking the pasta separately and adding it just before serving. This way, the pasta doesn’t absorb too much liquid and turn mushy.
Can I Freeze This Soup?
Yes, you can freeze Pasta e Fagioli Soup! Just let it cool completely, then transfer it to a freezer-safe container. It will keep well for about 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stove, adding a splash of broth or water to loosen it up if needed.
