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When it’s chilly outside, this thick pasta fagioli soup is my go-to. It’s packed with simple pantry items and fresh bits that come together into a cozy, hearty meal. It’s like a warm Italian hug in a bowl.
I whipped this up the first time craving a rich soup that was more than just broth and noodles. The sausage and bacon paired with beans and veggies quickly became a house favorite we cook every week.
Ingredients
- Thick-cut bacon: brings a smoky touch so get a good cut for the best taste.
- Ditalini pasta: tiny chewy pasta bits that stay firm in the soup, pick dry ones with no cracks.
- Carrots and celery: add fresh, classic flavors so grab crisp vegetables.
- Tomato paste: packs a punch of tomato flavor, go for a rich, deep red kind.
- Olive oil: helps brown the meats and adds a rich base.
- Dark red kidney beans and white cannellini beans: give creaminess and protein, rinse well from the can.
- Chicken broth: forms the tasty liquid foundation, homemade or low-salt store bought is fine.
- Italian seasoning: a mix of oregano, basil, and thyme for real flavor, fresh or dried is good.
- Onions and garlic: the essential aromatics, pick firm bulbs without spots.
- Tomato sauce and diced tomatoes: create that tomato-forward taste, choose a brand without added sugar.
- Grated parmesan and chopped parsley: optional finishing touches that add brightness and a cheesy kick.
- Italian sausage: adds a herby, slightly spicy taste, look for fresh in the fridge or at the butcher.
- Salt and black pepper: to flavor, freshly ground pepper makes a big difference.
- Red wine: adds richness and helps lift stuck bits from the pot, pick a dry wine you’d drink.
How To Make It
- Cook the Meats:
- Start by warming olive oil in a big pot over medium-high heat. Toss in chopped bacon and cook until some fat renders and it gets a little crispy, about 3-4 minutes. Next, crumble in the Italian sausage and brown it completely, cooking 4-5 more minutes. This builds a meaty, smoky base.
- Soft Veggies:
- Throw in peeled diced carrots, celery, onions, and minced garlic. Stir and cook for around 4-5 minutes until they soften and scent fills the kitchen. This step adds layers of flavor and balances the meat's richness.
- Flavor and Scrape:
- Mix in tomato paste, Italian seasoning, and a bit of garlic powder till the pot is coated. Pour in red wine and scrape all those browned bits stuck to the pan bottom. Let the wine bubble down for about a minute so the flavors deepen with that slight tang.
- Simmer the Soup:
- Add tomato sauce, chopped tomatoes, and chicken broth. Season with salt and fresh pepper, then stir well. Bring everything to a boil, then lower the heat, cover, and simmer for 15-20 minutes to let the flavors relax and blend.
- Finish With Pasta and Beans:
- Stir in the dry ditalini and cook uncovered for 10 minutes so it softens but doesn’t get mushy. Then add your rinsed kidney and cannellini beans and simmer for another 4-5 minutes until heated through and pasta is tender. If it’s too thick, add more broth till you like the thickness. Serve right away topped with parmesan and parsley if you want.
My favorite finish is parmesan. It melts just enough in the hot soup to add salty creaminess without stealing the spotlight from all the meats and tomatoes. I remember everyone sitting around the table when I first made this, enjoying the warmth and simple comfort it gave. It quickly became a dish they asked for again and again.
Storing It
Let the soup cool completely before putting it in air-tight containers. It keeps well in the fridge for three days and actually tastes better as it sits. When reheating, warm it slowly on the stove and add a splash of broth if it gets too thick.
Switch Things Up
Want leaner meat? Swap Italian sausage with ground beef or turkey. Make it vegetarian by using veggie broth and toss in some smoked paprika for a smoky touch. Any small pasta, like elbow or tiny shells, works instead of ditalini.
Serving Tips
Try it with garlic bread or focaccia to soak up all that broth. A simple green salad adds freshness. For extra coziness, drizzle good olive oil on top before digging in.
Seasonal Add-Ons
In colder months, stir in chopped kale or spinach for some greens. Spring’s great for tossing in fresh basil just before serving for a fresh punch. When it’s summer, swap canned tomatoes for fresh diced ones to lighten the dish.
This soup adds warmth and a comforting feeling to any meal with its simple ingredients and rich tastes.
Frequently Asked Cooking Questions
- → Which pasta is best for this?
Small and short ones like Ditalini work great because they soak up the broth and mix well with the beans and meat.
- → Can I swap kidney and cannellini beans?
Sure, navy or borlotti beans fit right in and keep the stew's usual texture and taste.
- → How do I get a deeper flavor?
Throw in some red wine when you cook the veggies and use fire-roasted tomatoes to make it richer.
- → What should I top it with?
Shredded parmesan cheese and chopped parsley give a fresh, savory touch that balances the heaviness.
- → Can this stew be made ahead?
Yeah, it actually tastes better after resting overnight. Warm it up slowly and maybe add broth to get the right thickness again.
- → How do I spice it up?
Add crushed red pepper flakes or a pinch of cayenne while cooking to bring some heat.