Pasta e Fagioli originated in Italy as a humble, economical dish—like many of the country’s best recipes. After testing several variations, I landed on a version that suits our tastes: a mix of chicken and beef broth, cannellini beans, sweet Italian sausage, short pasta and broccoli rabe (rapini) or Italian kale for a satisfying, complete meal.
The phrase “peasant dish” always makes me smile. Once used to mark social differences, it now often evokes resourcefulness and warmth—the smell of bread baking, a pot of soup on the stove. Pasta e Fagioli, literally “pasta and beans,” is a perfect example: simple ingredients combine into something greater than their parts. Regional recipes differ across Italy, but the essentials remain: good olive oil, garlic, vegetables, pasta, beans and a flavorful broth, with or without meat.
I experimented with many recipes, including Marcella Hazan’s take, which finishes the soup with butter. This version mixes flavors and textures I love—sausage, beans, greens and a robust broth—into a hearty, comforting soup that’s easy to make and easy to eat.
More Delicious Italian Soups to Try
- Pappa al Pomodoro — a Tuscan tomato-and-bread soup, thick and comforting at any temperature.
- Ribollita — literally “reboiled,” a great way to use seasonal vegetables and leftovers.
- Tuscan White Bean Soup — creamy and garlicky, a favorite 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 sausage in a large soup pot over medium heat. Pour off all but one tablespoon of fat. Add the chopped onion, carrots, celery, garlic and a pinch of crushed red pepper to the pot and cook, stirring, until the onion is translucent.
Step 2: Add both broths, the diced tomatoes with their juice, dried oregano and thyme. Stir, bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
Step 3: Stir in the short pasta and cook until about three minutes shy of al dente. Add the chopped broccoli rabe (or Italian kale) and the cannellini beans; cook until the greens are wilted and the beans are heated through.
Step 4: Ladle into bowls and finish with a drizzle of good extra virgin olive oil and a sprinkle of shaved Parmesan.
Pasta e Fagioli Soup
A simple, authentic Pasta e Fagioli that’s easy to make with sausage (or omit the meat for a vegetarian option), beans, pasta, vegetables and a rich broth.
Details
- Prep: 10 mins
- Cook: 20 mins
- Total: 30 mins
- Course: Soup
- Cuisine: Italian
- Servings: 6
- Calories: 511 (approx.)
Ingredients
- 1 pound sweet Italian sausage
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- Pinch crushed red pepper
- 4 cups chicken broth
- 4 cups beef broth
- 1 (14 1/2 oz) can diced tomatoes with juice
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 8 ounces uncooked short pasta (ditalini, macaroni, or strozzapreti)
- 2 cups cooked cannellini beans (or 2 x 14 1/2 oz cans, drained)
- 10 ounces broccoli rabe, chopped (or Italian kale)
- Shaved Parmesan cheese, to taste
- Extra virgin olive oil, to taste
Instructions
- In a large soup pot over medium heat, brown the sausage, breaking it up as it cooks. Drain off all but about one tablespoon of fat; if the sausage is very lean, add a splash of olive oil before the vegetables.
- Add the onion, carrots, celery, garlic and crushed red pepper. Cook, stirring, until the onion is translucent, about 5 minutes.
- Pour in both broths and the diced tomatoes with their juice. Stir in oregano and thyme, bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
- Add the pasta and cook until it is about three minutes less than the package instructions. Stir in the broccoli rabe and cannellini beans and cook until the greens are wilted and the beans are heated through. If you plan to keep leftovers, see the note below about cooking pasta separately.
- Serve with shaved Parmesan and a generous drizzle of extra virgin olive oil.
Notes
If you expect leftovers, cook the pasta separately and toss it with a little olive oil before refrigerating. Add only the amount you need when reheating so the pasta doesn’t become mushy.
Nutrition (approx.)
Calories: 511 kcal | Carbohydrates: 48 g | Protein: 24 g | Fat: 25 g | Fiber: 7 g