Pasta Fagioli Soup

Fans of The Sopranos (or of Dean Martin crooning “That’s Amore”) have heard of “pasta fazool,” but they don’t always know that it’s a comforting Italian soup: pasta e fagioli, or “pasta and beans.”

Pasta fagioli soup is similar to minestrone, but the most significant difference between the two soups is that minestrone has more vegetables and might include more than one kind of bean. For pasta fagioli, you generally use cannellini or other white beans and petite pasta shapes, such as ditalini or macaroni, which make it thick and hearty. Our recipe also includes Italian sausage and fresh spinach, so it’s like a complete meal in a bowl.

Like many of our favorite soups, this one-pot Italian recipe is best when devoured on a chilly evening (or during an Italian movie night—especially if you’re watching a mobster flick!).

Ingredients for Pasta Fagioli Soup

• Turkey sausage: Sausage isn’t a traditional ingredient in pasta fagioli, but it gives it great flavor! Turkey sausage is leaner than pork sausage, but you can choose sweet Italian sausage instead if you’d like a richer taste. Pancetta (cured pork belly) is another great choice.
• Onion: Yellow or white onions work here. Hate the tears? When it comes to cutting an onion without crying, the only foolproof technique is to wear goggles.
• Canola oil: The neutral oil imparts little flavor, but it’s good to cook with. If you don’t have any on hand, use your favorite olive oil brand instead.
• Garlic: Garlic gives pasta fagioli soup its rich flavor. If you’re not into mincing, use a garlic press to smooth the cloves into a paste instead.
• Great northern beans: These small white beans have a nice creamy texture and are excellent for soups. Cannellini or navy beans also work well in this recipe.
• Diced tomatoes: If you’re into chunky soup, diced tomatoes will give you something to sink your teeth into. Use tomato puree if you’d prefer a smoother texture.
• Chicken broth: For this soup, you can use store-bought broth or make homemade chicken broth if you have time.
• Elbow macaroni: I like to use Italian macaroni, which tend to be high-quality. Fagioli soup typically features ditalini, but they can be harder to find than elbows. Elbow macaroni work just fine!
• Pepper: A bit of freshly ground pepper brings a hint of heat. I like to use Tellicherry peppercorns from India’s Malabar coast.
• Spinach: With only a cup of fresh spinach in five servings of soup, the ingredient is there more for its color than for its nutritional value. Feel free to add more, if you’d like.
• Parmesan cheese: It’s nice to use a high-quality cheese like Parmigiano Reggiano for Italian dishes. It melts better and has more flavor than generic Parmesan.

Directions

Step 1: Cook the sausage

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In a large saucepan over medium heat, cook the sausage until it’s no longer pink. Drain the meat, remove it from the pan, and set it aside.

In the same pan, saute the onion in canola oil until it’s tender. Add the garlic and saute the aromatics for one minute longer.

Step 2: Make the soup

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Add the water, canned beans, tomatoes, broth, macaroni and pepper, and bring them to a boil. Cook the soup, uncovered, until the macaroni is tender, eight to ten minutes.

Editor’s Tip: Use additional chicken broth instead of water for even more flavor. If you think you’ll have leftovers and don’t want the pasta to absorb all the soup broth as it sits in the fridge, you may want to consider cooking the macaroni separately in a pot of boiling, salted water (though this will make for a thinner soup). When done, drain the pasta, add a scoop of pasta to each serving of soup, and store the noodles in a separate container.

Step 3: Add the garnishes

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Reduce the heat to low and stir in the sausage and spinach.

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Cook the soup until the spinach wilts, two to three minutes. Garnish the soup with cheese.

Editor’s Tip: This recipe calls for low-sodium broth and does not include added salt. To enhance the flavor, taste a sip of the soup before serving and add salt and something acidic, such as lemon juice or white wine vinegar, until the flavor sings.

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Pasta Fagioli Variations

• Add more herbs: This soup is excellent with fresh rosemary, basil, thyme, flat-leaf parsley, sage or oregano—or even all of the above!
• Make it hot: For those who like spice, sauteing crushed red pepper flakes with the onions and garlic will enhance this soup. You can also use spicy Italian sausage. Some extra black pepper or garlic will turn up the heat, too.
• Use more veggies: This will be leaning into the minestrone realm, but you can amp up the vegetable content of the soup. Additional spinach, shredded green cabbage, baby kale and sauteed zucchini cubes make nutritious complements to the pasta and beans.

How to Store Pasta Fagioli Soup

Like many of the best soup recipes, pasta fagioli is even better on the second day. If you know you’ll have leftovers, consider cooking and storing the pasta separately. Both the soup and the pasta can be stored in airtight containers in the refrigerator for up to four days. Reheat the soup as needed in a small pot on the stovetop, or use the microwave to reheat it.

How to Freeze Pasta Fagioli Soup

If you plan to freeze your pasta fagioli, cook the macaroni on the side (starches don’t play nicely when frozen). Freeze the soup without the pasta for up to three months. To reheat the soup, allow it to thaw in the refrigerator overnight, then simmer it on the stovetop or heat it in the microwave. Make the pasta fresh and add it to the warmed soup. Some other tips for freezing soup include using individual-size containers or space-saving zip-top freezer bags.

Pasta Fagioli Soup Tips

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Can you make pasta fagioli soup in a Crockpot?

Take cues from this slow-cooker pasta fagioli recipe to make pasta fagioli in a Crockpot. First, cook the sausage, onions and garlic on the stovetop, then transfer them to a slow cooker with all the other ingredients except for the pasta, spinach and cheese. Cover and cook the soup on low until the vegetables are tender, seven to eight hours. Stir in the pasta, then cover and cook the soup on high until the pasta is tender, about 30 minutes longer. Before serving, stir in the spinach and simmer until it’s wilted, then garnish with cheese.

What should you serve with pasta fagioli soup?

Pasta fagioli is almost a standalone meal by itself, but it could use a great vegetable accompaniment to be even more complete! Try a sauteed squash medley or shredded kale and Brussels sprouts salad. A refreshing fennel and orange salad also makes a great side dish. Afterward, serve tiramisu or other Italian desserts like ricotta cheesecake and brightly colored rainbow cookies.