One Pot Pasta e Fagioli Soup Recipe

There are certain dishes that feel less like a meal and more like a warm, comforting hug. For me, Pasta e Fagioli is the ultimate embrace in a bowl. I first fell in love with it not in a fancy Italian restaurant, but from a recipe scribbled on an index card by a friend’s grandmother, a recipe that called for multiple pots and a slow, patient simmer. I cherished that recipe, but it was relegated to lazy, snowed-in Sundays. Then, on a particularly chaotic Tuesday, craving that deep, savory flavor but with none of the time, I decided to break the rules. I wondered if I could capture that same rustic, soul-warming essence in a single pot. The result was this One-Pot Pasta e Fagioli Soup, and it was nothing short of a revelation. The aroma that filled my kitchen as the soffritto softened and the sausage sizzled was identical to the Sunday version. As the pasta cooked directly in the rich, tomato-and-bean-infused broth, I knew I was onto something special. The first spoonful was pure magic—creamy beans, tender pasta, savory sausage, and a broth that tasted like it had been simmering for hours, not minutes. My family, usually a tough crowd on a weeknight, was silent, save for the contented sounds of slurping. It has since become our most requested cool-weather meal, a dish that delivers an entire weekend’s worth of comfort in under an hour.

Why This One-Pot Pasta e Fagioli Is Simply the Best

Before we dive into the heart of the recipe, let’s talk about what makes this specific version a true standout. This isn’t just about convenience; it’s about creating a richer, more flavorful soup with a beautifully streamlined process.

• The One-Pot Method Creates Deeper Flavor: This is the recipe’s greatest secret. By cooking everything in succession in the same pot—from browning the sausage to softening the aromatics and simmering the pasta—you are building layers upon layers of flavor. The pasta doesn’t just cook in water; it cooks in the flavorful broth, absorbing all the savory goodness of the sausage, vegetables, and herbs. The starches released from the pasta also work to naturally thicken the soup, giving it a luscious, velvety consistency without any extra effort.
• Authentic, Rustic Taste, Modern-Day Speed: Pasta e Fagioli, meaning “pasta and beans,” is a classic Italian “cucina povera” (peasant cooking) dish. It’s meant to be hearty, nourishing, and made with humble ingredients. This recipe honors that tradition by using inexpensive pantry staples but adapts it for the modern kitchen. You get the deep, slow-simmered flavor that tastes like an Italian nonna spent all day over the stove, but you can have it on the table in under an hour.
• A Nutritionally Balanced, Complete Meal: This isn’t a light, starter soup. This is a full-fledged meal in a bowl. You have protein and savory flavor from the beans and sausage, complex carbohydrates from the pasta, and a wealth of vitamins and fiber from the vegetable “soffritto” base (onions, carrots, celery) and tomatoes. It’s a satisfying, well-rounded dinner that will keep you full and nourished for hours.
• Incredibly Forgiving and Customizable: This recipe is a fantastic template. Don’t have kidney beans? Use another can of cannellini or even chickpeas. Want to make it vegetarian? Simply omit the sausage and use vegetable broth. Have some kale or spinach in the fridge? Throw it in at the end. It’s a robust recipe that welcomes substitutions and additions, making it a perfect way to clean out your pantry and vegetable crisper.

Complete Recipe: One-Pot Pasta e Fagioli Soup

Gather these simple, wholesome ingredients to create a truly spectacular pot of soup. Using high-quality canned tomatoes and a good, flavorful sausage will make a noticeable difference in the final product.

Ingredients

• Olive Oil: 1 tablespoon
• Italian Sausage: 1 lb (450g), mild or spicy, casings removed
• Yellow Onion: 1 large, finely chopped
• Carrots: 2 medium, finely chopped
• Celery: 2 stalks, finely chopped
• Garlic: 5 cloves, minced
• Dried Oregano: 2 teaspoons
• Dried Basil: 1 teaspoon
• Red Pepper Flakes: ¼ to ½ teaspoon (optional, for heat)
• Crushed Tomatoes: 1 large can (28 ounces / 794g)
• Chicken or Vegetable Broth: 6 cups (48 ounces / 1.4 L)
• Cannellini Beans: 1 can (15 ounces / 425g), rinsed and drained
• Dark Red Kidney Beans: 1 can (15 ounces / 425g), rinsed and drained
• Parmesan Rind: 1 piece (optional, but highly recommended for flavor)
• Small Pasta: 1 cup (about 8 ounces / 225g) of a small shape like ditalini, small shells, or small elbow macaroni
• Salt and Freshly Ground Black Pepper: To taste
• For Serving:
  • Freshly Grated Parmesan Cheese
  • Fresh Parsley or Basil, chopped
  • A drizzle of extra-virgin olive oil

Step-by-Step Instructions for the Perfect Pot of Soup

Follow these simple steps to build your delicious one-pot meal. The key is to take your time with the initial steps to build a deep flavor base.

1. Brown the Sausage: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it up with a wooden spoon, for 5-7 minutes, until it is browned and cooked through. Use a slotted spoon to remove the sausage from the pot and set it aside on a plate. Do not wipe out the pot; leave the flavorful rendered fat behind.
2. Build the Soffritto: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté the vegetables in the remaining fat, stirring occasionally, for 8-10 minutes. This slow sauté is crucial; you want the vegetables to become very soft and fragrant, not browned. This step builds the foundational sweetness and depth of the soup.
3. Bloom the Aromatics: Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using) to the pot. Cook for another minute, stirring constantly, until the garlic is fragrant. This step, known as blooming, toasts the spices and awakens their flavor.
4. Deglaze and Simmer: Pour in the chicken or vegetable broth and use your wooden spoon to scrape up any browned bits stuck to the bottom of the pot. These bits are packed with flavor. Stir in the can of crushed tomatoes, the rinsed cannellini and kidney beans, and the cooked sausage that you set aside. Add the Parmesan rind (if using), which will infuse the broth with a savory, umami flavor as it simmers.
5. Bring to a Boil and Add Pasta: Increase the heat to high and bring the soup to a rolling boil. Add the dry, uncooked pasta to the pot. Stir well to make sure the pasta doesn’t clump together.
6. Cook the Pasta: Reduce the heat to a steady simmer (medium-low) and cook, uncovered, for 10-12 minutes, or until the pasta is tender to your liking (al dente). Stir the soup occasionally to prevent the pasta from sticking to the bottom of the pot. The soup will thicken as the pasta releases its starches into the broth.
7. Final Seasoning: Once the pasta is cooked, remove the pot from the heat. Carefully fish out and discard the Parmesan rind. Taste the soup and season generously with salt and freshly ground black pepper. Remember that the broth and sausage already contain salt, so it’s important to taste before you season.
8. Serve and Garnish: Ladle the hot soup into bowls. Garnish generously with freshly grated Parmesan cheese, a sprinkle of chopped fresh parsley or basil, and an optional drizzle of high-quality extra-virgin olive oil.

Nutrition Facts

The nutritional information is an estimate based on the ingredients listed and can vary. This recipe is designed to be a hearty, all-in-one meal.

• Servings: This recipe makes 6-8 generous main-course servings.
• Calories Per Serving: Approximately 450-520 kcal (based on 8 servings).

This soup is an excellent source of protein from the sausage and beans, and it’s loaded with dietary fiber from the beans and vegetables, which aids in digestion and promotes a long-lasting feeling of fullness.

Preparation and Cooking Time

One of the best features of this recipe is its efficiency, making it perfect for a satisfying weeknight dinner.

• Preparation Time: 15 minutes (chopping vegetables)
• Cooking Time: 40-45 minutes
• Total Time: Approximately 1 hour

How to Serve Pasta e Fagioli

Serving this soup is about more than just ladling it into a bowl. It’s about creating an experience of rustic, Italian comfort. Here are some ways to present it.

• The Essential Toppings:
  • Abundant Parmesan: Don’t be shy! A generous mountain of freshly grated Parmesan cheese is a must. It melts into the hot broth, adding a salty, nutty richness.
  • Fresh Herbs: A sprinkle of chopped flat-leaf parsley or fresh basil adds a burst of bright, fresh flavor that cuts through the richness of the soup.
  • A Drizzle of Good Olive Oil: A final “finish” with a high-quality, peppery extra-virgin olive oil adds a layer of fruity, complex flavor.
  • Red Pepper Flakes: For those who enjoy extra spice, have a small bowl of red pepper flakes on the table.
• The Perfect Accompaniments:
  • Crusty Bread: A rustic, crusty bread like a baguette or ciabatta is non-negotiable for dipping and sopping up every last drop of the delicious broth.
  • Garlic Bread: To take it up a notch, serve with warm, buttery garlic bread.
  • Simple Green Salad: To balance the heartiness of the soup, a simple side salad with a tangy lemon vinaigrette is a perfect companion. A simple arugula salad with shaved Parmesan works beautifully.

5 Additional Tips for the Best Pasta e Fagioli

Take your soup from great to absolutely unforgettable with these five professional tips.

1. The Creamy Bean Trick: For an even richer, creamier broth without adding any cream, use this simple technique. Take one can of the cannellini beans (don’t rinse them) and blend them with about ½ cup of the broth until completely smooth. Stir this bean puree back into the soup along with the whole beans. This adds body and a wonderful creamy texture.
2. Don’t Rush the Soffritto: The first 10 minutes of cooking the onion, carrots, and celery is arguably the most important step for flavor development. By cooking them slowly over medium heat, you’re not just softening them; you’re coaxing out their natural sugars and creating a deep, sweet, and savory base that a quick sauté can’t replicate.
3. Embrace the Parmesan Rind: Never throw away the hard rind from a wedge of Parmesan cheese! It is packed with concentrated umami flavor. Tossing it into your soup as it simmers is a classic Italian trick that imparts an incredible, savory depth that you can’t get any other way. Just remember to remove it before serving.
4. Managing Leftovers (The Pasta Problem): Because the pasta is cooked in the soup, it will continue to absorb liquid as it sits in the refrigerator, becoming softer and making the soup much thicker. While still delicious, it won’t have the same texture. If you are intentionally making this soup to have leftovers for several days, consider this pro move: cook the pasta separately and add it to each individual bowl upon serving. Store the soup base and cooked pasta separately in the fridge.
5. Make it Vegetarian or Vegan: This soup is incredibly easy to adapt. To make it vegetarian, simply omit the sausage (you can add an extra can of beans or some chopped mushrooms for more substance) and use a hearty vegetable broth. To make it vegan, do the same and ensure you omit the Parmesan rind and serve it without cheese, or use a high-quality vegan Parmesan substitute.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making this One-Pot Pasta e Fagioli soup.

1. Can I use different types of beans?

Absolutely. While the combination of creamy cannellini and firmer kidney beans provides a great texture, you can use what you have. Great Northern beans, pinto beans, or even chickpeas would work well in this recipe. Just be sure to rinse and drain them before adding.

2. Can I make this soup in a slow cooker or Instant Pot?

Yes, but the method needs to be adapted. For a slow cooker, you should still perform the initial steps (browning sausage, sautéing vegetables) on the stovetop for maximum flavor, then transfer everything except the pasta to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. About 20-30 minutes before serving, turn the slow cooker to high and stir in the dry pasta, cooking until tender. For an Instant Pot, use the “Sauté” function for the initial steps, then add the liquids and beans, seal, and cook on high pressure for 10 minutes. Do a quick release, then turn back to “Sauté” mode, add the pasta, and simmer until cooked through.

3. Can I make this recipe gluten-free?

Yes, very easily. Simply substitute the regular pasta with your favorite gluten-free small-shaped pasta. Be aware that GF pasta cooking times can vary, and it can sometimes absorb more liquid, so keep an eye on the soup and add a splash more broth if it becomes too thick before the pasta is cooked.

4. How do I store and reheat leftovers?

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. As noted in the tips section, the pasta will absorb more broth overnight, making the soup very thick. When reheating, you will likely need to add a splash of broth or water to thin it back out to your desired consistency. Reheat gently on the stovetop or in the microwave.

5. Can I freeze Pasta e Fagioli?

Yes, but with a strong recommendation. Soups with pasta generally don’t freeze perfectly, as the pasta can become very soft and mushy upon thawing and reheating. The best way to freeze this soup is to make the entire recipe without adding the pasta. Let this soup base cool completely, then freeze it in airtight containers for up to 3 months. When you’re ready to eat, thaw the soup, bring it to a simmer on the stovetop, and then cook a fresh batch of pasta directly in the simmering soup.

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