Pasta e Fagioli Soup

Ingredients

• 454 gsweet Italian sausage
• 1 largeonion, chopped
• 2 largecarrots, chopped and peeled if preferred
• 2 ribscelery, chopped
• 3 clovesgarlic, minced
• 1 pinchcrushed red pepper
• 950 mlchicken broth
• 950 mlbeef broth
• 411 gdiced tomatoes, with juice
• 1 teaspoondried oregano
• ½ teaspoondried thyme
• 227 guncooked short pasta, such as ditalini, macaroni or strozzapreti
• 300 g cooked, or 2 cans of 411 g each, drainedcannellini beans
• 283 gbroccoli rabe, chopped, or Italian kale
• to tasteshaved Parmesan cheese
• to tasteextra virgin olive oil

Instructions

1. 1

   Brown the sausage

   Put the sausage in a large soup pot over medium heat. Cook, stirring, until browned. If it releases more fat than needed, pour off all but about 1 tablespoon. If the sausage is very lean, add a swirl of olive oil before the vegetables.

2. 2

   Simmer the broth

   Add the onion, carrots, celery, garlic and crushed red pepper. Cook, stirring, until the onion is translucent, about 5 minutes. Add both broths, the tomatoes and their juice, oregano and thyme; stir and bring to the boil. Lower the heat and simmer uncovered for 15 minutes.

3. 3

   Cook pasta and greens

   Stir in the pasta. When it has cooked for 3 minutes less than the time stated on the packet, add the broccoli rabe and cannellini beans. Cook and stir until the greens have wilted and the beans are hot through. If you expect leftovers, the recipe advises referring to its note about cooking the pasta separately.

4. 4

   Finish and serve

   Ladle into bowls and top with shaved Parmesan and a generous drizzle of olive oil.

What is Pasta e Fagioli?

Pasta e Fagioli means pasta and beans, and refers to a traditional Italian soup with many regional variations. This version builds a savoury base from sausage, aromatic vegetables, tomatoes and a blend of chicken and beef broth.

Broccoli rabe gives the soup a leafy, slightly bitter counterpoint to the beans and pasta. Parmesan and olive oil finish each bowl with savoury richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 511 calories, 24g protein, 48g carbs, 25g fat.

Pasta, beans and vegetables supply much of the carbohydrate, while sausage and Parmesan contribute protein and much of the fat. For a more balanced plate, serve a bowl with a crisp salad or another non-starchy vegetable on the side.

Build the flavour base

Sausage: Browning it first gives the soup a deeply savoury starting point. Leave about a tablespoon of rendered fat in the pot, or use a little olive oil if the sausage is lean.

Vegetables: Cook the onion, carrots, celery, garlic and pepper until the onion turns translucent, about 5 minutes. This softens the vegetables before the broth goes in.

Choose and cook the pasta

Short shapes: Ditalini, macaroni and strozzapreti all work; choose a shape that is easy to scoop with beans and broth.

Timing: Add the greens and beans when the pasta is 3 minutes short of its packet cooking time. The pasta continues cooking as the greens wilt and the beans warm through, so check the texture before serving.

Get the greens and beans right

Broccoli rabe: Chop it before adding so it is easy to eat in a spoonful. Cook just until wilted; Italian kale is the suggested alternative.

Cannellini beans: Use cooked beans or drain canned beans well before stirring them in. They only need to heat through, so add them with the greens rather than simmering them for the full broth time.

Keep the broth balanced

Two broths: Chicken and beef broth together make a rounded, savoury base. Bring them to the boil with the tomatoes and herbs, then simmer uncovered for 15 minutes.

Finish: Shaved Parmesan and a generous olive-oil drizzle add richness at the table. Taste a spoonful before serving so you can judge whether the broth needs any adjustment.

Serve it as a meal

The sausage, beans and pasta make the soup substantial enough to serve on its own. A simple green salad or a piece of crusty bread makes an easy accompaniment.

For extra freshness, serve the Parmesan and olive oil at the table so everyone can add them to taste.

Recipe notes & tips

• Chop the vegetables and broccoli rabe before heating the pot so they are ready to add in sequence.
• Brown the sausage well to build a savoury base for the broth.
• Use the pasta packet time as a guide, adding the greens and beans when the pasta has 3 minutes left.
• Drain canned cannellini beans before adding them to the soup.
• Add Parmesan and olive oil just before serving for the best finish.
• If saving portions for later, follow the recipe's suggestion to cook the pasta separately.

Variations

• Use Italian kale: Swap it for the broccoli rabe as suggested in the recipe.
• Change the pasta: Choose ditalini, macaroni or strozzapreti, as listed.
• Use canned beans: Replace the cooked cannellini beans with 2 drained cans.
• Adjust the heat: Add more or less crushed red pepper to suit your preference.
• Make it meatless: Omit the sausage and use olive oil to cook the vegetables.

Common mistakes to avoid

• Leaving excess sausage fat: Pour off all but about a tablespoon if the sausage releases a lot.
• Adding pasta too early: Follow the timing in the method so it does not overcook while the greens soften.
• Skipping the bean drain: Drain canned beans before stirring them into the broth.
• Cooking greens too long: Stop once the broccoli rabe has wilted.
• Expecting pasta to hold well in leftovers: Cook it separately if you plan to save soup, as the recipe note advises.

How to store

Refrigerate leftover soup in a covered container and use within 3–4 days. Reheat gently in a saucepan until hot throughout; if the pasta has absorbed broth, loosen the soup with a little broth or water. For better texture in leftovers, cook the pasta separately and add it to each serving.

Frequently asked questions