Traditional Italian Pasta Fagioli Recipe (Classic Pasta and Beans Soup)

This traditional italian pasta fagioli recipe is a hearty, comforting soup made with beans, pasta, vegetables, and Italian sausage in a rich tomato-based broth. It is a classic Italian-American dish that is simple to make, deeply satisfying, and perfect for cozy dinners at home.

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This traditional italian pasta fagioli recipe reflects the Italian-American version many families grew up with. It is brothy but substantial, filled with tender beans, small pasta, vegetables, and savory Italian sausage. It is not creamy, blended, or overly modern. Just a cozy, satisfying soup that tastes even better the next day.

Why You’ll Love This Traditional Pasta Fagioli Recipe

• A classic Italian-American comfort food made with pantry staples

• Hearty and filling without being heavy

• Perfect for chilly nights, meal prep, and leftovers

• Easy to customize with different beans or greens

• Naturally balanced and family-friendly

Ingredients You’ll Need

Soup Base

• Italian sausage

• Olive oil

• Onion

• Celery

• Carrots

• Grated garlic

Soup

• Low-sodium chicken broth

• Canned tomato sauce

• Water

• Cannellini beans

• Kidney beans

• Tuscan kale

Pasta and Seasoning

• Ditalini pasta (or other small pasta)

• The Spice Girl Kitchen Italian Seasoning

• Red wine vinegar

• Salt and black pepper

Serving

• Freshly grated parmesan cheese

How To Make Traditional Italian Pasta Fagioli

Brown the Sausage

Heat a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up as it browns, until fully cooked. Transfer the sausage to a plate and set aside.

Build the Soffritto

In the same pot, add olive oil, onion, celery, and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and release their aroma. Stir in the grated garlic and cook for 1 minute, just until fragrant. Do not let it brown.

Simmer the Broth

Pour in the chicken broth, tomato sauce, and water. Bring to a boil, then reduce heat to a gentle simmer. Cover and simmer for 15 minutes, or until the vegetables are tender.

Add Beans, Pasta, and Greens

Stir in the cooked sausage, kale, cannellini beans, kidney beans, Italian seasoning, and pasta. Bring the soup back to a boil, then reduce heat, cover, and simmer for 12 to 15 minutes, stirring frequently, until the pasta is al dente.

Finish and Serve

Finish the soup with red wine vinegar, then season with salt and black pepper to taste. Serve hot with freshly grated parmesan cheese.

What Makes Pasta Fagioli Traditional?

Pasta e fagioli literally translates to “pasta and beans” in Italian. It originated as a peasant dish, made with inexpensive ingredients that were readily available.

Traditional versions vary by region. Some are tomato-based, while others are lighter and made without tomatoes. Some include meat, while others rely entirely on beans and vegetables. The common thread is simple ingredients, small pasta, and beans cooked together into a hearty soup or stew.

Is Pasta Fagioli Italian or Italian-American?

Pasta fagioli is both.

In Italy, it varies widely by region and is often simpler. In Italian-American kitchens, it evolved into a heartier soup, frequently made with sausage, a tomato base, and a thicker texture. This recipe reflects the traditional Italian-American version most commonly expected by U.S. readers searching for a classic pasta fagioli recipe.

Best Beans and Pasta for Traditional Pasta Fagioli

Cannellini beans are the most traditional choice, but navy beans, Great Northern beans, or borlotti beans also work well. Using two types of beans adds texture and depth.

Small pasta is essential. Ditalini is the most classic option, but tubetti or small shells are also traditional and work beautifully in this soup.

Tips for the Most Flavorful Pasta Fagioli

• Brown the sausage well to build depth and richness.
• Take time with the onion, celery, and carrots so they soften and release flavor.
• Cook the pasta directly in the soup so it absorbs the broth.
• Season lightly at first, then adjust salt at the end once the soup finishes cooking.
• Finish with a splash of red wine vinegar to brighten the soup and balance the richness.
• Use freshly cracked black pepper for the best flavor, as pre-ground pepper loses potency quickly.
• Top with freshly grated parmesan for a richer, smoother finish than pre-grated cheese.

Frequently Asked Questions

What is the secret to a flavorful pasta e fagioli?

Layering flavor is key. Browning the meat, slowly cooking the vegetables, seasoning properly, and finishing with a splash of acid all contribute to a deeply flavorful soup.

What beans go in pasta fagioli?

Cannellini beans are traditional, but navy beans, Great Northern beans, or borlotti beans are also commonly used.

What is Italian pasta with beans called?

It is called pasta e fagioli, which means pasta and beans in Italian.

What is the ITALIAN SOUP with pasta and beans?

That soup is pasta e fagioli, a classic Italian dish with many regional variations.

What is a fazool?

Fazool is the Italian-American pronunciation of fagioli and refers to the same pasta and beans dish.

Storage and Reheating

Pasta fagioli thickens as it sits. Store leftovers in the refrigerator for up to 4 days. Reheat gently on the stove, adding additional broth or water as needed to loosen the soup.

For longer storage, freeze the soup without the pasta and add freshly cooked pasta when reheating.

You May Also Like

If you enjoy this recipe, check out some of my other cozy soup recipes:

• Italian Wedding Soup
• Stovetop Chicken Noodle Soup
• Lasagna Soup

Traditional Pasta Fagioli (Italian Pasta and Beans)

This traditional italian pasta fagioli recipe is a hearty, rustic soup made with Italian sausage, tender beans, small pasta, and a rich tomato-based broth. Inspired by classic Italian-American home cooking, this comforting pasta and beans soup is simple, filling, and perfect for cozy weeknight dinners.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Dinner, Main Course, Soup

Cuisine: Italian, Italian-American

Calories: 420

Ingredients Equipment Method Video Notes

Ingredients

  

• 1 lb Italian sausage
• 1 tbsp olive oil
• 1 medium onion chopped
• 4 stalks celery chopped
• 2 large carrots peeled and chopped
• 4 cloves garlic grated
• 4 cups low-sodium chicken broth
• 3 cups canned tomato sauce
• 2 cups water
• 2 cups fresh Tuscan kale tough stems removed and chopped
• 1 15.5-oz can cannellini beans rinsed and drained
• 1 15.5-oz can kidney beans rinsed and drained
• 1 cup dry ditalini pasta or other small pasta
• 1 tbsp The Spice Girl Kitchen Italian Seasoning (or sub 1 tsp each dried oregano, dried basil, and dried thyme)
• salt to taste
• black pepper to taste
• 1 tbsp red wine vinegar
• freshly grated parmesan cheese for serving

Equipment

• Large pot or Dutch oven: for cooking the soup evenly and holding all ingredients
• Wooden spoon: for stirring and breaking up the sausage
• Knife and Cutting Board for chopping vegetables
• Measuring cups and spoons for accurate ingredient measurements

Method

 

1. Heat a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up, until browned and fully cooked. Transfer the sausage to a plate and set aside.
2. In the same pot, add olive oil, onion, celery, and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add the grated garlic and cook for 1 minute, stirring constantly, until fragrant.
4. Pour in the chicken broth, tomato sauce, and water. Bring to a boil, then reduce heat to a gentle simmer. Cover and simmer for 15 minutes, or until the vegetables are tender.
5. Stir in the cooked sausage, kale, cannellini beans, kidney beans, Italian seasoning, and pasta. Bring back to a boil, then reduce heat, cover, and simmer for 12 to 15 minutes, stirring frequently, until the pasta is al dente.
6. Finish the soup with red wine vinegar, then season with salt and black pepper to taste. Serve hot with freshly grated parmesan cheese.

Video

Notes

• Pasta fagioli is traditionally a thick, hearty soup. If the soup thickens as it sits, add additional broth or water when reheating.
• The red wine vinegar added at the end brightens the soup and balances the richness of the beans and sausage, a classic Italian finishing technique.
• Ditalini is the most traditional pasta choice, but tubetti or small shells also work well.
• For a more rustic texture, lightly mash some of the beans before adding them to the pot.
• Nutrition (per serving, 6 servings): 420 calories, 20g fat, 38g carbs, 23g protein, 7g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.

This post was all about a Traditional Italian Pasta Fagioli Recipe.

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