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Italian Pasta Fagioli Soup

Italian Pasta Fagioli Soup Recipe
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Italian Pasta Fagioli Soup is a cozy, hearty dish that brings the rustic flavors of Tuscany right to your kitchen. This comforting soup features tender pasta, nutritious beans, and a rich tomato broth that warms the soul. Perfect for family dinners or meal prep, it’s easy to customize with your favorite vegetables and spices. With simple ingredients and straightforward instructions, you can create a satisfying meal that everyone will love. Enjoy every bowl as you embrace the warmth and authenticity of this classic Italian recipe.

Ingredients

Scale
  • 1 pound ground turkey or chicken sausage (casings removed)
  • 1 large yellow onion (finely diced)
  • 3 medium carrots (finely diced)
  • 2 medium celery ribs (finely diced)
  • 4 cloves garlic (minced)
  • 5 cups low sodium chicken broth
  • 1 can (14.5 ounces) cannellini beans (rinsed and drained)
  • 1 can (14.5 ounces) red kidney beans (rinsed and drained)
  • 1 can (15 ounces) diced tomatoes (with juices)
  • 1 can (16 ounces) tomato sauce
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 bay leaves
  • 1 tablespoon fresh rosemary (minced)
  • 1 tablespoon fresh thyme
  • 3 tablespoons fresh Italian parsley (chopped)
  • 1 cup (4 ounces) dried pasta (elbow macaroni or ditalini)
  • 1/3 cup freshly grated Parmigiano-Reggiano (plus more for serving)
  • Crushed red pepper flakes (for serving)

Instructions

  1. In a large pot over medium-high heat, brown the ground turkey or chicken sausage for 4–5 minutes until cooked through.
  2. Add diced onion, carrots, celery, rosemary, thyme, and parsley; sauté for 6 minutes until vegetables soften.
  3. Stir in minced garlic and cook for an additional minute until fragrant.
  4. Pour in the chicken broth along with cannellini beans, red kidney beans, diced tomatoes, tomato sauce, seasonings, and bay leaves. Bring to a boil before reducing to a simmer for 5 minutes.
  5. Introduce pasta into the soup and simmer for 9–10 minutes until al dente.
  6. Remove bay leaves and fold in grated Parmigiano-Reggiano cheese until melted.
  7. Adjust consistency by adding more broth if needed and taste to fine-tune seasoning.
  8. Serve hot with extra cheese and crushed red pepper flakes if desired.

Nutrition

Find it online: https://juliataste.com/italian-pasta-fagioli-soup-recipe/