Pasta Fagioli Soup Recipe

Heat oil and sweat vegetables

In a large Dutch oven or heavy pot, heat 3 tablespoons olive oil over medium heat until shimmering. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.

Add garlic

Add the minced garlic and cook 30–60 seconds more until fragrant, taking care not to brown it.

Brown sausage

If using Italian sausage, push the vegetables to the side and add the crumbled sausage to the pot. Cook, breaking up with a spoon, until no longer pink and nicely browned, about 5–7 minutes. Drain excess fat if necessary, then stir sausage together with the vegetables.

Add tomato paste and tomatoes

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen flavor. Add the crushed tomatoes and stir until combined.

Add broth and water

Pour in 6 cups broth and 1 cup water. Stir to combine and bring the mixture to a gentle simmer.

Add beans and seasonings

Add the drained cannellini beans, dried oregano, dried thyme, bay leaf, salt, black pepper, and red pepper flakes (if using). Stir, then reduce heat to maintain a gentle simmer. Cook uncovered for 10 minutes to allow flavors to meld.

Add pasta and finish cooking

Add the small pasta (3 oz). Simmer until the pasta is al dente, about 8–10 minutes depending on pasta size. Stir occasionally to prevent sticking.

Adjust consistency

If the soup becomes too thick as the pasta absorbs liquid, add up to 1 cup additional hot water or broth to reach desired consistency. Taste and adjust seasoning with more salt and pepper as needed. Remove and discard the bay leaf.

Stir in parsley and cheese

Turn off heat and stir in the chopped fresh parsley. Ladle soup into bowls and top each serving with a generous sprinkle of grated Parmesan cheese.

Serve

Serve hot with crusty bread. Leftovers will thicken as they cool — reheat gently and add a splash of broth or water when reheating.