Warm up with a bowl of Pasta e Fagioli, the ultimate Italian comfort soup featuring tender ditalini pasta, creamy beans, and a rich, savory broth.
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There’s nothing quite like a warm bowl of Pasta e Fagioli to bring a little comfort to your day. This classic Italian soup, often affectionately called “Pasta Fazool,” is a beautiful marriage of tender pasta, creamy beans, and a rich, savory broth that will have you coming back for seconds (or thirds!). Perfect for chilly nights or whenever you’re craving a hearty, soul-soothing meal, this dish is the epitome of cozy.
But here’s the best part: Pasta e Fagioli is as versatile as it is delicious. Whether you’re whipping it up for a quick weeknight dinner or serving it as a starter for a larger meal, it’s a simple yet satisfying recipe that anyone can master. With a few tips on pasta shapes, freshly cracked pepper, and Parmesan cheese, your Pasta e Fagioli will be next-level delicious.
In this recipe, I use my salt-free Italian spice blend from my spice company – The Spice Girl Kitchen. I’m completely biased because it is, after all, my spice recipe and the best salt-free Italian seasoning on the market. But feel free to use whatever Italian spice you have on hand!
A Guide to Small Pasta Shapes
When it comes to classic Italian soups like Pasta e Fagioli, the choice of pasta can make all the difference. Small pasta shapes are the go-to, as they add just the right amount of chewiness without overpowering the beans and broth. In this recipe, we’re using ditalini, but let’s dive into the world of small pasta shapes and why they’re so perfect for this dish!
- Ditalini: Tiny tubes of pasta that look like little thimbles, ditalini is the star of our show! Its shape is perfect for soups because it’s small enough to fit on your spoon and holds just enough broth for a burst of flavor with every bite.
- Orzo: Shaped like rice, orzo is a great alternative for a smoother, creamier texture. It blends seamlessly into brothy soups and is easy to scoop up with every spoonful.
- Small Shells (Conchigliette): These little shells are perfect for catching the beans and bits of tomato in Pasta e Fagioli. They add a bit of texture and are fun to eat!
- Acini di Pepe: Resembling tiny pearls, acini di pepe is often used in Italian wedding soup, but it’s also a great choice for those who want a more delicate texture in their Pasta e Fagioli.
- Tubetti: Similar to ditalini but slightly shorter, tubetti also holds onto the soup’s delicious flavors, making each spoonful a joy.
Each of these small shapes has its own unique way of interacting with the broth and other ingredients, but ditalini stands out because it’s a perfect balance – not too big, not too small, just right for our comforting, hearty Pasta e Fagioli.
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Freshly Cracked Pepper vs. Store-Bought Ground: Why Fresh is Best
Let’s talk pepper! It’s easy to overlook the humble peppercorn, but when it’s freshly cracked, it can completely transform your dish. Freshly cracked black pepper has a bright, spicy kick with subtle floral and citrusy notes that you just don’t get from pre-ground pepper sitting on the store shelf.
Why the Difference? The moment peppercorns are ground, they start losing their essential oils and flavor intensity. Store-bought ground pepper has often been sitting for months, which means it’s lost much of its punch. Freshly cracked pepper, on the other hand, releases those aromatic oils right into your dish, adding a more complex and vibrant heat that elevates every bite.
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Freshly Grated Parmesan vs. Pre-Grated: The Secret to a Flavor Boost
Now let’s talk cheese – because no bowl of Pasta e Fagioli is complete without a generous sprinkling of Parmesan! Freshly grated Parmesan is the way to go, and here’s why:
Flavor and Texture
Pre-grated Parmesan often contains anti-caking agents that can alter its texture and keep it from melting smoothly. Plus, the flavor isn’t as bold. Freshly grated Parmesan, however, melts beautifully, adding a rich, nutty, and creamy finish that you just can’t get from pre-packaged versions.
Aromatics and Freshness
Freshly grating Parmesan allows the cheese’s aroma to bloom as you grate, releasing its savory, umami-packed goodness right into your dish. It’s an extra step that’s totally worth it for that fresh, intense flavor that makes Pasta e Fagioli truly irresistible.
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Storage and Reheating Tips
Pasta e Fagioli is just as delicious the next day, making it perfect for meal prep or leftovers. Here’s how to store and reheat your soup:
- Storage: Let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Reheating: When reheating, add a splash of broth or water to loosen the soup, as the pasta tends to absorb the liquid over time. Warm it on the stovetop over medium heat, stirring occasionally until heated through. If reheating in the microwave, stir the soup halfway through to ensure even heating.
- Freezing: If you’d like to freeze your Pasta e Fagioli, it’s best to do so before adding the pasta, as it can become mushy when thawed. Freeze the soup base, and when you’re ready to eat, cook fresh pasta separately and add it in.
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Pasta E Fagioli
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, minced
- 4 cups low-sodium chicken broth
- 3 cups tomato sauce
- 2 cups fresh Tuscan kale, tough stems removed, 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 or other tiny pasta
- 1 tbsp The Spice Girl Kitchen Italian Seasoning
- 1 tbsp red wine vinegar
- salt and pepper, to taste
- freshly grated parmesan cheese, for serving
Instructions
- In a large pot over medium heat, add the sausage and cook until browned. Drain and set aside.
- In the same pot over medium heat, add the oil, onion, celery, and carrots. Cook for 5 minutes, stirring occasionally, until the veggies start to soften.
- Add the garlic and cook 1 additional minute.
- Stir in broth, tomato sauce, and 2 cups of water. Bring to a boil, then reduce to a simmer. Cover and simmer for 15 minutes or until vegetables are tender.
- Stir in sausage, kale, beans, Italian seasoning and pasta. Return to boiling, reduce heat, cover, and simmer for another 15 minutes, or until pasta is al dente. Stir frequently.
- Add the vinegar, season with salt and pepper, and stir to combine. Serve with freshly grated parmesan.
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Notes
Storage and Reheating Tips
Pasta e Fagioli is just as delicious the next day, making it perfect for meal prep or leftovers. Here’s how to store and reheat your soup:- Storage: Let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Reheating: When reheating, add a splash of broth or water to loosen the soup, as the pasta tends to absorb the liquid over time. Warm it on the stovetop over medium heat, stirring occasionally until heated through. If reheating in the microwave, stir the soup halfway through to ensure even heating.
- Freezing: If you’d like to freeze your Pasta e Fagioli, it’s best to do so before adding the pasta, as it can become mushy when thawed. Freeze the soup base, and when you’re ready to eat, cook fresh pasta separately and add it in.
This post was all about Pasta E Fagioli.
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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