Pasta Fagioli Soup Recipe

Pasta Fagioli Soup is a timeless Italian classic that transforms simple, everyday ingredients into a deeply comforting and nourishing bowl.

With tender beans, savory sausage, aromatic herbs, and small pasta simmered in a rich tomato-based broth, this dish delivers layers of warmth and rustic flavor in every spoonful.

What makes this soup truly special is its heartiness and balance—it’s both satisfying and wholesome, combining protein, vegetables, and pasta into one cozy meal. The slow melding of herbs and broth creates a fragrant, home-style dish that feels like it’s been simmering in an Italian kitchen for generations. It’s the kind of soup that comforts, fills, and brings people together around the table.

Why People Will Love This Recipe

Deep, comforting Italian flavor – a rich tomato-herb broth layered with savory sausage and creamy beans creates a warm, rustic taste that feels like it came straight from a traditional Italian kitchen

Hearty and satisfying in one bowl – with protein, vegetables, and pasta combined, this soup functions as a complete meal that is both filling and nourishing

Perfect balance of textures – tender beans, soft pasta, juicy sausage, and slightly firm vegetables create a pleasing contrast in every spoonful

Aromatic and inviting while cooking – the fragrance of garlic, herbs, and simmering tomatoes fills the kitchen with a cozy, home-cooked atmosphere

Customizable to your preference – you can use spicy or mild sausage, adjust the herbs, or add extra vegetables without losing the soul of the dish

Great for make-ahead and leftovers – the flavors deepen and become even more delicious the next day, making it ideal for meal prep or batch cooking

Family-friendly yet flavorful – the seasoning is bold enough to be interesting, but balanced enough for kids and adults to enjoy together

Simple ingredients, gourmet results – pantry staples and everyday vegetables transform into a rich, layered soup that tastes much more complex than the effort required

Perfect for all seasons, especially cooler days – it warms you from the inside out and delivers comfort during fall and winter, yet is light enough to enjoy year-round

Versatile for serving and pairing – delicious on its own or paired with crusty bread, salad, or grated Parmesan for an even more satisfying experience

Key Ingredients:

Italian Sausage (spicy or sweet) – The flavor backbone of the soup. As it browns, it releases savory fats and spices that enrich the entire pot, giving the broth depth and a gently seasoned, meaty richness.

Olive Oil – Used in two stages to build flavor: first to brown the sausage and then to sauté the vegetables. It adds a smooth, fruity base that carries the aromatics throughout the soup.

Onion, Celery, and Carrots (the soffritto) – This classic Italian trio forms the aromatic foundation. Slowly cooked, it develops sweetness and depth, creating a balanced base for the broth.

Garlic – Adds warmth and a fragrant, savory note that enhances the herbs and complements the sausage.

Tomato Paste, Diced Tomatoes & Tomato Sauce – These layers of tomato bring richness, body, and gentle acidity. Tomato paste deepens color and flavor, while diced tomatoes and sauce create a well-rounded, hearty broth.

Great Northern Beans – Creamy and mild, these beans add protein, body, and a soft texture that contrasts beautifully with the pasta and vegetables.

Chicken Broth – The liquid base that ties everything together. A good-quality broth adds savory depth while allowing the herbs and tomatoes to shine.

Ditalini Pasta (or small pasta shapes) – Small, tender pasta pieces make the soup hearty and satisfying, while soaking up the flavorful broth in every bite.

Dried Herbs (rosemary, basil, oregano, thyme) – These classic Italian herbs add earthy, aromatic layers that create a warm, traditional flavor profile.

Sugar (small amount) – Balances the acidity of the tomatoes, smoothing the overall flavor and creating a more rounded taste.

Parmesan Cheese (for garnish) – Adds a salty, nutty finish and enhances the umami richness of the soup when sprinkled on top.

Fresh Parsley (for garnish) – Brings brightness, color, and a fresh herbal note that lifts the richness of the soup just before serving.

Expert Tips:

Brown the sausage deeply for maximum flavor
Don’t just cook it through—let the sausage develop a rich golden-brown color. Those caramelized bits (fond) on the bottom of the pot add incredible depth once deglazed into the broth.

Build a proper soffritto base
Cook the onion, celery, and carrots slowly in olive oil for a full 5–7 minutes until softened and slightly sweet. This step creates a balanced, aromatic foundation for the entire soup.

Bloom the tomato paste
After adding tomato paste, cook it for 1–2 minutes before adding liquids. This concentrates its flavor and removes any raw acidity, giving the soup a richer, deeper tomato taste.

Use quality broth and control the salt
Choose a good low-sodium chicken broth so you can adjust seasoning at the end. Sausage and Parmesan already add salt, so build seasoning gradually.

Add herbs at the right time
Add dried herbs with the broth so they have time to hydrate and release their oils. If using fresh herbs, add them toward the end for a brighter finish.

Balance acidity with a touch of sweetness
The small amount of sugar is important—it rounds out the acidity of the tomatoes and creates a smoother, more balanced broth.

Cook pasta separately for best texture (optional pro method)
If you plan to store leftovers, cook the pasta separately and add it to each bowl before serving. This prevents the pasta from absorbing too much broth and becoming mushy over time.

Simmer gently, not aggressively
Once the soup is assembled, keep it at a gentle simmer. Boiling too hard can break down the beans and vegetables, making the texture less appealing.

Adjust consistency to your preference
Pasta Fagioli can be brothy or slightly thick. If it thickens too much, add a splash of broth. If you prefer it thicker, mash a small portion of the beans into the soup.

Finish with Parmesan for umami depth
A generous sprinkle of freshly grated Parmesan just before serving adds a nutty, savory finish that enhances the entire bowl.

Add fresh herbs at the end for brightness
A final touch of chopped parsley lifts the flavors and balances the richness of the sausage and broth.

Let the soup rest before serving
Giving the soup 5–10 minutes to rest after cooking allows the flavors to settle and meld for a more cohesive taste.

Make it ahead—the flavor improves overnight
Like many hearty soups, Pasta Fagioli tastes even better the next day as the flavors deepen and blend together.

Customize the protein and vegetables
Swap sausage for ground turkey, add spinach or kale at the end, or include zucchini for extra nutrition without changing the comforting character of the dish.

Serve with a simple side for balance
Pair with crusty bread or a light salad to complete the meal and balance the hearty richness of the soup.

Pasta Fagioli Soup Recipe

Ingredients

2 tablespoons olive oil, divided

1 pound spicy or sweet Italian sausage, removed from casings

1 small yellow onion, finely chopped

3 celery ribs, thinly sliced

2 carrots, diced

4 cloves garlic, minced

2 tablespoons tomato paste

Salt and Freshly ground black pepper

2 cans (15 ounces each) great northern beans, drained and rinsed

1 can (15 ounces) diced tomatoes

1 can (8 ounces) tomato sauce

6 to 8 cups low sodium chicken broth

2 teaspoons sugar

1 teaspoon dried crushed rosemary

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

1-½ cups ditalini pasta, or any other small shaped pasta

Freshly grated Parmesan, for garnish

Freshly chopped parsley, for garnish

Instructions

Heat 1 tablespoon olive oil in a Dutch oven or a large deep pot set over medium heat.

Add sausage and cook, breaking up with a wooden spoon; cook for about 5 minutes, or until cooked through.

Transfer cooked sausage to a plate and set aside.

Heat remaining tablespoon of olive oil in the same pot.

Stir in the onions, celery, and carrots; cook for 5 minutes.

Add garlic and cook for 20 seconds, or until fragrant.

Stir in the tomato paste.

Season with salt and pepper.

Add in beans, diced tomatoes, tomato sauce, and chicken broth.

Stir in the sugar, rosemary, basil, oregano, thyme, and previously cooked sausage; increase heat and bring to a boil.

Once boiling, stir in the pasta and reduce heat to medium.

Cook for 8 minutes, or until pasta is al dente.

Taste soup for seasonings and adjust accordingly.

Remove from heat.

Ladle into soup bowls and garnish with freshly grated parmesan and parsley.

Important Notes When Making Pasta Fagioli Soup

This is a balance of broth, beans, and pasta—not a thick stew by default
Traditional Pasta Fagioli sits between a soup and a stew. You can adjust thickness to preference, but the goal is a hearty, spoonable broth that still feels light enough to sip.

Sausage choice defines the flavor direction
Spicy Italian sausage gives warmth and a subtle kick, while sweet sausage creates a milder, more family-friendly version. The seasoning in the sausage is a major driver of the soup’s overall character.

Lemon Chicken Orzo Soup

Pizza Rustica Recipe

Poor Man’s Steak

The soffritto is the flavor foundation
Onion, celery, and carrot must be properly softened to build sweetness and depth. Rushing this step will result in a flatter, less rounded flavor.

Tomato elements must be layered carefully
Tomato paste, diced tomatoes, and tomato sauce each serve a different purpose—depth, texture, and body. Skipping or misbalancing them can affect richness and acidity.

Pasta continues to absorb liquid after cooking
As the soup sits, the pasta will soak up broth and soften. This is normal, but it means leftovers will be thicker and the pasta softer the next day.

Beans add both texture and body
Great northern beans provide creaminess and help slightly thicken the broth. Lightly mashing a small portion can create a more velvety texture if desired.

Herbs should be present but not overpowering
Rosemary, basil, oregano, and thyme create a classic Italian profile, but too much rosemary in particular can dominate the soup.

Salt control is important
Between sausage, broth, and Parmesan, the soup can become salty quickly. Season gradually and taste near the end.

A touch of sugar balances acidity
Tomatoes can be naturally acidic. A small amount of sugar softens that sharpness and rounds out the flavor without making the soup sweet.

Texture contrast is part of the appeal
The dish is at its best when you can taste distinct components—tender beans, pasta, vegetables, and sausage—rather than everything blending into one uniform texture.

This soup improves with time
Like many Italian soups, the flavor deepens after resting or overnight refrigeration as the ingredients continue to meld.

Reheating requires adjustment
Because the pasta absorbs broth, you may need to add extra broth or water when reheating to restore the original consistency.

Parmesan is more than garnish
Freshly grated Parmesan adds a final layer of umami and saltiness that enhances the entire bowl.

Fresh herbs at the end bring balance
A sprinkle of fresh parsley brightens the rich, savory base and adds visual freshness.

This is a flexible, pantry-friendly recipe
It’s designed to be adaptable—different beans, pasta shapes, or vegetables can be used while still maintaining the comforting essence of the dish.

How to Enjoy Pasta Fagioli Soup After Cooking

1. Let the soup rest briefly

Once cooking is complete, allow the soup to rest for 5–10 minutes off the heat.

This helps the flavors settle and the broth slightly thicken, creating a more cohesive, comforting texture.

2. Check and adjust the consistency

Before serving, stir the soup and evaluate the thickness.

If it has thickened too much, add a splash of warm broth or water to loosen it.

If you prefer it thicker, let it sit a bit longer or lightly mash a few beans into the broth.

3. Taste and finish seasoning

Give the soup one final taste and adjust salt, pepper, or herbs if needed.

A small adjustment at the end ensures the best balance between savory sausage, tomatoes, and herbs.

4. Ladle into warm bowls

Serve the soup in pre-warmed bowls to keep it hot longer.

Make sure each bowl gets a balanced portion of pasta, beans, sausage, vegetables, and broth.

5. Add classic Italian garnishes

Sprinkle each bowl generously with freshly grated Parmesan cheese.

Add a handful of fresh chopped parsley for brightness and color.

6. Enhance with optional finishing touches

To elevate each serving, you can add:

A drizzle of extra virgin olive oil
A pinch of red pepper flakes for gentle heat
A squeeze of fresh lemon juice to brighten the flavors

7. Serve with complementary sides

Pair your soup with simple sides to create a complete meal:

Crusty bread or garlic bread for dipping
A fresh green salad with vinaigrette
Roasted vegetables for extra texture and nutrition

8. Enjoy the layered textures in each bite

Scoop from the bottom to get a mix of tender beans, pasta, sausage, vegetables, and rich broth.

The contrast between hearty and light elements is what makes this soup so satisfying.

9. Savor slowly and mindfully

Pasta Fagioli is a comforting, nourishing dish meant to be enjoyed slowly.

Take in the aroma of herbs and tomatoes and enjoy the warmth of each spoonful.

10. Leftover enjoyment tips

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

When reheating, add extra broth or water since the pasta will absorb liquid over time.

Reheat gently on the stovetop or microwave at medium power.

11. Transform leftovers into new meals

Serve thicker leftovers over rice or with extra bread for a heartier dish

Add extra broth and greens (like spinach or kale) to refresh and lighten the soup

Top with extra cheese and broil briefly for a baked-style variation

12. Share and enjoy as a family-style meal

Serve from a large pot at the table and let everyone ladle their own bowl.

The warmth, aroma, and hearty nature of this soup make it perfect for gathering and sharing.

Nutrition Information:

Based on the full recipe divided into 6 servings.

Per 1 serving (approximate):

Frequently Asked Questions:

Can I use a different type of sausage for this soup?

Yes, you can use different types of sausage, such as spicy or sweet Italian sausage, or even substitute it with turkey or chicken sausage for a leaner option.

How can I make this soup vegetarian or vegan?

To make this soup vegetarian, omit the sausage and use vegetable broth instead of chicken broth.

You can also add plant-based sausage or tofu for a vegan version.

Can I freeze this soup for later?

Yes, this soup can be frozen. Allow it to cool completely, then transfer it to airtight containers or freezer bags.

Make sure to leave some space for expansion.

Thaw and reheat when ready to enjoy.

What can I substitute for ditalini pasta?

If you don’t have ditalini pasta, you can use any small-shaped pasta like macaroni, small shells, or elbow macaroni.

Can I adjust the level of spiciness in this soup?

Yes, you can control the spiciness by choosing either spicy or sweet Italian sausage and adjusting the amount of red pepper flakes or black pepper to suit your preference.

You can also serve it with extra red pepper flakes on the side for those who like it spicier.

Can I use different types of beans in this soup?

While the recipe calls for great northern beans, you can experiment with other types like cannellini or navy beans if you prefer their taste and texture.

Can I omit the sugar in the recipe?

Yes, you can omit the sugar if you prefer a lower-sugar option.

The sugar is added to balance the acidity of the tomatoes and tomato paste, but it’s not essential for the recipe.

What can I substitute for the Italian sausage to make it vegetarian?

To make this soup vegetarian, you can omit the sausage and add ingredients like diced bell peppers, zucchini, or mushrooms for added flavor and texture.

Can I prepare this soup in advance?

Yes, you can prepare the soup in advance and reheat it when you’re ready to serve.

Just make sure to store it in an airtight container in the refrigerator and reheat it gently on the stove or in the microwave.

How can I make the soup gluten-free?

To make this soup gluten-free, use gluten-free pasta or rice instead of regular pasta.

Additionally, ensure that the sausage and chicken broth you use are also gluten-free.