Pasta Fagioli Soup Recipe

Ingredients

• 1/2white onion
• 4celery stalks
• 4carrots
• 3 clovesgarlic
• 15 ml (1 tbsp)olive oil
• 5 ml (1 tsp)salt
• 454 g (1 lb)raw Italian sausage
• about 150 g (1 1/2 cups)small pasta
• 2 cans, 411 g (14.5 oz) eachchickpeas
• 946 ml (4 cups)chicken broth
• 473 ml (2 cups)marinara sauce
• to tasteblack pepper
• to tastefresh lemon juice
• to tasteolive oil, for drizzling
• to tasteParmesan cheese

Instructions

1. 1

   Prepare the vegetables

   Dice the onion, celery and carrots. Mince the garlic.

2. 2

   Soften the vegetables

   Heat the olive oil in a large stockpot. Once hot, add the onion, celery and carrots.

3. 3

   Season and cook

   Add 1/4 teaspoon of the salt and pepper, then cook for about 3–4 minutes, stirring occasionally.

4. 4

   Brown the sausage

   Remove the sausage casings if needed and add the sausage and garlic to the pot. Cook for another 3 minutes, stirring occasionally.

5. 5

   Simmer the soup

   Add the chickpeas, broth and marinara, then stir to combine. Bring to a boil, reduce the heat to a simmer and cook for about 15–20 minutes, stirring occasionally. Taste and adjust the seasoning if needed.

6. 6

   Cook the pasta

   Meanwhile, cook the pasta according to the packet instructions until al dente. Drain and set aside.

7. 7

   Serve with toppings

   Put the pasta in bowls and ladle the soup over it. Finish with a squeeze of fresh lemon, a drizzle of olive oil and Parmesan cheese.

What is pasta fagioli soup?

Pasta e fagioli means pasta and beans, and the dish is a familiar Italian-style soup built around those two filling ingredients. Recipes vary from region to region and household to household, often using whatever vegetables, beans or pasta are on hand.

This version uses chickpeas, Italian sausage and marinara. The sauce adds a ready-made tomato base, giving the broth a rounded flavour without a long simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 463 calories, 19g protein, 45g carbs, 23g fat.

The pasta and chickpeas provide much of the carbohydrate, while the sausage and olive oil contribute much of the fat; sausage and chickpeas also supply protein. Serve a bowl with a green salad or extra vegetables to round out the meal.

Why the ingredients work

Sausage: Italian sausage brings seasoning and savoury richness to the pot. Breaking it up as it cooks helps distribute its flavour through the soup.

Marinara: The prepared sauce contributes tomato flavour and seasoning in one addition. Use a marinara you enjoy eating on its own, since its character will come through in the broth.

Chickpeas: These give the soup a substantial, tender bean element. The recipe does not specify whether to drain them, so follow the instructions on the cans if they are packed in liquid.

Build flavour in the pot

Vegetable base: Start by cooking the onion, celery and carrots in the oil, then add the sausage and garlic. Stir occasionally so the vegetables soften and the sausage cooks evenly.

Seasoning: The method calls for 1/4 teaspoon of salt at the vegetable stage, while the ingredient list gives 1 teaspoon in total. Begin with the method’s amount and taste the finished soup before adding more.

Keep the pasta al dente

Separate cooking: The pasta is cooked in its own pan and added to bowls before the soup is ladled over it. This makes it easier to keep the pasta from overcooking in the hot broth.

Doneness: Follow the packet timing and stop when the pasta is al dente, with a little firmness at the centre. It will soften further once it meets the hot soup.

Use the simmering time well

While the soup simmers for about 15–20 minutes, cook the pasta according to its packet instructions. Keep the pot at a gentle simmer rather than a hard boil, and stir from time to time.

The method takes about 30 minutes in total. Taste near the end and adjust the seasoning before serving.

Finish and serve

Lemon: A squeeze of fresh lemon is added at the table, where its brightness contrasts with the rich sausage and tomato broth.

Parmesan and oil: A little Parmesan and a drizzle of olive oil finish each bowl. Serve the soup with crusty bread or a simple green salad if you want something alongside it.

Recipe notes & tips

• Dice the vegetables to a similar size so they cook at a similar pace.
• Break the sausage into small pieces as it cooks for an even distribution in the soup.
• Cook the pasta separately so it stays firmer in the leftover broth.
• Taste before adding extra salt, as the sausage, broth and marinara may already be seasoned.
• Add lemon and Parmesan at the table so everyone can adjust their bowl.

Variations

• Use cannellini beans: Swap them for the chickpeas for a more traditional white-bean feel.
• Choose another pasta: Small shells or ditalini work well in place of the small pasta.
• Make it meat-free: Leave out the sausage and use vegetable broth instead of chicken broth.
• Add greens: Stir in a handful of spinach near the end of the simmer.
• Increase the heat: Use spicy Italian sausage or add chilli flakes to the pot.

Common mistakes to avoid

• Boiling too vigorously: A hard boil can make the vegetables and beans break down; keep the soup at a gentle simmer.
• Overcooking the pasta: It can turn soft as it sits in hot broth; cook it separately to al dente and add it to bowls.
• Adding all the salt at once: The other ingredients can be salty; season gradually and taste before serving.
• Leaving large sausage clumps: Break the meat up in the pot so it cooks evenly and flavours each serving.
• Skipping the final taste: Check the broth before serving and adjust the seasoning if needed.

How to store

Store the soup and pasta separately in airtight containers in the fridge for up to 3 days. Reheat the soup gently on the hob or in the microwave, and warm the pasta separately or add it to the bowl just before serving.

Frequently asked questions