Classic Italian Pasta e Fagioli Soup Recipe

Pasta e Fagioli is a classic Italian soup whose name literally means “pasta and beans.” It began as an everyday, economical meal made from simple pantry ingredients and remains a favorite because it is comforting, flavorful and surprisingly versatile. Over several attempts I settled on a version that balances two kinds of broth, tender cannellini beans, sweet Italian sausage, short pasta and a bitter green—broccoli rabe (rapini) or, if you prefer, lacinato kale—to create a substantial, satisfying one‑pot meal.

Peasant food—dishes developed from modest ingredients—often showcases resourcefulness more than austerity. Pasta e Fagioli is a perfect example: olive oil, garlic, aromatic vegetables, beans, pasta and a rich broth come together to produce deep, comforting flavors. Regional variations exist across Italy, and cooks adapt the recipe to what’s on hand: some versions are meatless and rely on extra‑virgin olive oil for richness; others add pancetta or sausage for depth. My version uses sweet Italian sausage for a touch of sweetness that complements the beans and greens, while combining chicken and beef broths builds a layered stock base.

I explored a number of recipes — including a take from Marcella Hazan that finishes with butter — but settled on a preparation that finishes with a drizzle of good olive oil and shaved Parmesan. The result is a soup that’s rustic yet refined: creamy beans, al dente pasta, tender greens and a broth that tastes like it simmered all day even when it’s ready in under an hour.

More Delicious Italian Soups to Try

• Pappa al Pomodoro — a thick Tuscan tomato and bread soup that’s comforting warm or at room temperature.
• Ribollita — a hearty, reboiled vegetable and bread soup that’s excellent for using leftovers and changes with the season.
• Tuscan White Bean Soup — garlicky, creamy and satisfying without being heavy; a great winter comfort food.

A Few Must-Try Pastas

• Sausage and Peppers Pasta
• Chicken Broccoli Pasta
• Garlic Butter Shrimp Pasta

How to Make Pasta e Fagioli Soup

Step 1: Brown the sweet Italian sausage in a large soup pot over medium heat until nicely seared. Remove excess fat, leaving about one tablespoon in the pot. If the sausage is very lean, add a splash of olive oil before adding the vegetables.

Step 2: Add chopped onion, carrots, celery, minced garlic and a pinch of crushed red pepper to the pot. Cook and stir until the onion is translucent, about five minutes. Pour in both broths and add the diced tomatoes with their juice, dried oregano and thyme. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15 minutes to let the flavors meld.

Step 3: Stir in 8 ounces of uncooked short pasta—ditalini, elbow macaroni or strozzapreti are all good choices—and cook until the pasta is about three minutes shy of the package’s al dente time. Then add the chopped broccoli rabe (or Italian kale) and the cannellini beans. Continue to cook, stirring occasionally, until the greens have wilted and the beans are heated through. If you expect leftovers, consider cooking the pasta separately to prevent it from softening too much overnight.

Step 4: Serve each bowl with a generous drizzle of extra virgin olive oil and a scattering of shaved Parmesan. Freshly ground black pepper brightens the flavors; a squeeze of lemon can be added if you like a touch of acidity.