Why You’ll Love this Hearty Pasta E Fagioli
If you’re searching for the ultimate comfort food that satisfies both your pasta cravings and your need for something substantial, this Pasta e Fagioli is about to become your new favorite recipe. I make this hearty Italian soup whenever temperatures drop, and it never disappoints.
What makes it special? The combination of two types of beans with perfectly al dente pasta creates incredible texture, while the ground beef and spicy Italian sausage deliver rich, savory depth. The aromatic vegetables and blend of herbs transform simple ingredients into something truly magical. And can we talk about how it tastes even better the next day? Trust me, you’ll want to double the batch.
What Ingredients are in Hearty Pasta E Fagioli?
To create this soul-warming Italian soup, you’ll need a combination of proteins, vegetables, beans, and pasta that work together to create something truly special. The beauty of Pasta e Fagioli lies in how humble ingredients transform into a rich, satisfying meal that tastes like it simmered all day (even though it doesn’t have to). The ingredient list might look long at first glance, but don’t worry—most are pantry staples you likely have on hand already.
- 1 pound ground beef
- 1 link hot Italian sausage (casing removed)
- 1 cup diced onion
- 1 cup julienned carrots
- 3 stalks celery, chopped
- 6 cloves garlic, minced
- 2 (14 ounce) cans diced tomatoes
- 1 (15 ounce) can red kidney beans, drained
- 15 ounces great northern white beans, drained
- 15 ounces tomato juice
- 12 ounces V8 vegetable juice
- 1½ teaspoons salt
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon pepper
- ½ teaspoon thyme
- 1 (15 ounce) can beef broth
- Cayenne pepper (to taste)
- ½ pound ditali pasta (or other small pasta shape)
While the recipe calls for specific ingredients, there’s room for flexibility based on what you have available. Don’t have hot Italian sausage? Sweet Italian sausage works too, or you could just use all ground beef. The combination of both kidney and northern beans provides nice textural contrast, but you could use just one type in a pinch. For the pasta, ditali is traditional, but any small pasta shape like elbow macaroni or small shells would work beautifully. And if you’re looking to add a bit more vegetables, consider throwing in some chopped spinach or kale during the last few minutes of cooking.
How to Make this Hearty Pasta E Fagioli
Start by browning 1 lb of ground beef along with 1 link of hot Italian sausage (removed from its casing) in a large pot. This combination creates a rich, meaty foundation that sets this soup apart from lighter versions.
Once the meat is cooked through, drain it on paper towels to remove excess fat—nobody wants a greasy soup, right?
Next, in the same pot, add 1 cup of diced onion, 1 cup of julienned carrots, 3 stalks of chopped celery, and 6 cloves of minced garlic. Let this aromatic medley sauté for about 10 minutes, until the vegetables soften and begin to release their flavors. Can you smell that? It’s the start of something wonderful.
Now comes the fun part—add the 2 cans of diced tomatoes, kidney beans, northern white beans, 15 ounces of tomato juice, 12 ounces of V8 vegetable juice, and all those lovely dried herbs (1½ teaspoons salt, 1 teaspoon oregano, 1 teaspoon basil, ½ teaspoon pepper, and ½ teaspoon thyme). Pour in the 15-ounce can of beef broth, add a pinch of cayenne pepper for heat if desired, and return the cooked meat to the pot.
Allow everything to simmer together for about an hour, giving the flavors time to meld and deepen. If the soup seems too thick for your liking, don’t hesitate to add a bit more beef broth to reach your preferred consistency.
While the soup simmers, cook ½ pound of ditali pasta (or another small pasta shape) until it’s al dente—firm to the bite but not crunchy. Drain the pasta and stir it into the soup just before serving.
Some chefs like to add a splash of wine at this point for an extra layer of flavor. For a complete meal experience, serve this hearty soup with garlic bread and a Caesar salad on the side. Each spoonful delivers a perfect balance of beans, pasta, vegetables, and savory meat in a rich, herb-infused broth.
Hearty Pasta E Fagioli Substitutions and Variations
Over the years, I’ve found that Pasta e Fagioli welcomes adaptation based on what you have in your pantry or dietary preferences.
No hot Italian sausage? Use mild or skip it entirely for a lighter version.
Vegetarians can omit the meat and swap beef broth for vegetable stock.
Don’t have kidney beans? Cannellini or pinto work beautifully.
The pasta is flexible too—shells, elbow macaroni, or even broken spaghetti can replace ditali in a pinch.
For a spicier kick, add more cayenne or red pepper flakes.
Sometimes I throw in a parmesan rind while simmering. Pure magic, trust me.
What to Serve with Hearty Pasta E Fagioli
While Pasta e Fagioli is certainly hearty enough to stand alone as a meal, I’ve found that the right accompaniments can elevate this rustic Italian soup to something truly special.
The recipe already suggests serving it with garlic bread and Caesar salad, which I wholeheartedly endorse.
A crusty loaf of ciabatta, warmed in the oven and rubbed with a garlic clove, makes the perfect tool for sopping up those last precious spoonfuls.
For drinks, nothing complements this hearty dish better than a medium-bodied Italian red wine like Chianti or Montepulciano.
Trust me, your dinner guests will be asking for seconds.
Final Thoughts
After making this Pasta e Fagioli countless times for my family, I’ve come to appreciate how this humble Italian soup delivers such profound comfort with relatively simple ingredients.
There’s something magical about the marriage of beans, pasta, and savory broth that transcends its peasant origins.
I love how adaptable this recipe is, too. Out of carrots? No problem. Need to use up extra veggies? Toss them in. It’s forgiving that way.
And those leftovers? Even better the next day when the flavors have had time to meld together. Trust me, you’ll want to make extra.
