Description
Hearty Pasta Fagioli Soup is a comforting Italian-style soup packed with savory bacon and sausage, tender vegetables, tomato-rich broth, pasta, and two types of beans. It’s a wholesome and satisfying dish perfect for cooler weather or anytime you crave a filling, flavorful soup.
Ingredients
Scale
Meats and Oil
- 1 tablespoon olive oil
- 1 ½ ounces thick-cut bacon, diced
- 1 pound Italian sausage, crumbled
Vegetables and Seasonings
- 3 medium carrots, peeled and diced (about 1 ½ cups)
- 5 medium celery stalks, diced (about 1 ½ cups)
- 2 small-medium onions, peeled and diced (about 1 ½ cups)
- 4 cloves garlic, peeled and minced
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
Liquids and Tomato Products
- ½ cup red wine (or more chicken broth as substitute)
- 1 (24-oz) can tomato sauce
- 1 (15-oz) can diced tomatoes (fire-roasted recommended for more flavor)
- 5 cups chicken broth (plus extra as needed)
Pasta and Beans
- 1 cup dry Ditalini pasta
- 1 (15-oz) can dark red kidney beans, rinsed and drained
- 1 (15-oz) can white cannellini beans, rinsed and drained
To Serve (Optional)
- Grated parmesan cheese
- Chopped parsley
Instructions
- Brown the meats: Heat olive oil in a large Dutch oven over medium-high heat. Add diced bacon and cook until browned, about 3-4 minutes. Then add crumbled Italian sausage and cook until browned, about 4-5 minutes.
- Sauté the vegetables: Add diced carrots, celery, onions, and minced garlic to the pot. Cook, stirring occasionally, until the vegetables begin to soften, approximately 4-5 minutes.
- Season and deglaze: Stir in tomato paste, Italian seasoning, and garlic powder until evenly combined. Pour in red wine and cook for 1 minute, scraping the browned bits off the bottom of the pot to incorporate deep flavor.
- Cook the soup: Add tomato sauce, diced tomatoes, chicken broth, salt, and black pepper to taste. Stir well and bring mixture to a boil. Reduce heat to low, cover the pot, and let simmer for 15-20 minutes to develop flavors.
- Add pasta and beans: Stir uncooked Ditalini pasta into the soup and cook uncovered for 10 minutes. Then stir in rinsed kidney and cannellini beans and continue simmering for another 4-5 minutes until pasta is tender and beans are heated through. Add extra broth if needed to reach desired consistency. Serve hot with optional grated parmesan and chopped parsley. Refrigerate leftovers for up to 3 days.
Notes
- Use fire-roasted diced tomatoes for extra depth of flavor.
- Red wine can be substituted with additional chicken broth for a milder taste.
- Ditalini pasta cooks quickly; avoid overcooking to keep texture firm.
- Leftover soup thickens upon refrigeration—thin with broth or water when reheating if needed.
- This soup keeps well refrigerated for up to 3 days and can be frozen for up to 1 month.
