Hearty Pasta Fagioli Bowl

This hearty pasta fagioli soup is my favorite on chilly evenings when I want something filling and cozy without a lot of fuss. It combines simple pantry staples and fresh ingredients into a warming, robust meal that feels like a big hug from an Italian kitchen.

I first made this after craving a thick, comforting soup that wasn’t just broth and noodles. The mix of sausage and bacon with beans and veggies has made it a weekly staple in my house.

Ingredients

• Olive oil: for a rich base and to brown the meats evenly.
• Thick-cut bacon: adds smoky depth so choose a good-quality slab for the best flavor.
• Italian sausage: gives the soup a slightly spicy, herby kick look for fresh sausage at your butcher or in the refrigerated section.
• Carrots and celery: bring classic flavor and freshness pick vibrant, firm vegetables.
• Onions and garlic: are the backbone aromatics decide on firm, unblemished bulbs.
• Tomato paste: concentrates the tomato flavor boost choose a thick, deep red paste.
• Italian seasoning: blends oregano, basil and thyme for authentic flavor fresh or dried works here.
• Red wine: deglazes and adds richness opt for a dry wine that you enjoy sipping.
• Tomato sauce and diced tomatoes: make the soup tomato-forward for best taste pick a quality brand without added sugars.
• Chicken broth: forms the flavorful liquid base homemade or low sodium store-bought works well.
• Salt and black pepper: season to taste always fresh grind pepper if possible.
• Ditalini pasta: gives little bites of chewy pasta that hold up in the soup pick dry pasta with no cracks.
• Dark red kidney beans and white cannellini beans: add protein and creaminess rinse well from the can.
• Grated parmesan and chopped parsley: are optional finishing touches add fresh grated cheese and herbs to brighten the dish.

Instructions

Brown the Meats:

Heat olive oil in a large Dutch oven over medium-high heat. Add diced bacon and cook for about three to four minutes until it releases fat and crisps up slightly. Then add crumbled Italian sausage and cook for another four to five minutes until browned and cooked through. This step builds a savory foundation for the soup with smoky and meaty flavors.

Sauté the Vegetables:

Add peeled and diced carrots, celery, onions, and minced garlic to the pot. Cook for four to five minutes stirring occasionally until the vegetables start to soften and release their aromas. This softening creates layers of flavor and balances the richness of the meats.

Season and Deglaze:

Stir in the tomato paste, Italian seasoning, and garlic powder until everything is evenly coated. Pour in the red wine and scrape any browned bits stuck to the pot bottom with your spoon. Let the wine cook down for about one minute to blend its acidity and add complexity. This lifting of fond bits adds a caramelized depth to the soup.

Cook the Soup:

Pour in tomato sauce, diced tomatoes, and chicken broth. Season with salt and freshly ground pepper. Stir everything well and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 to 20 minutes so the flavors meld beautifully.

Add Pasta and Beans:

Stir the uncooked ditalini pasta into the soup and cook uncovered for 10 minutes so the pasta softens without becoming mushy. Then add the rinsed kidney and cannellini beans and simmer for an additional four to five minutes until the beans are warmed through and the pasta is tender. Add more broth if needed to reach your preferred soup consistency. Serve immediately topped with grated parmesan and chopped parsley if desired.

Parmesan is my favorite finishing touch here. It melts just enough into the hot soup to add a salty, creamy layer of flavor without overpowering the blend of meats and tomatoes. I remember my family gathered around the table when I first made this, savoring the warmth and simple comfort it brought, making it a new favorite everyone requested again and again.

Storage Tips

Cool the soup completely before transferring to airtight containers. It keeps well in the fridge for three days and flavors deepen over time. Reheat gently on the stove adding a splash of broth if it thickens too much.

Ingredient Swaps

Swap Italian sausage for ground beef or turkey for a leaner option. Use vegetable broth to make it vegetarian but consider adding smoked paprika for smoky richness. Any small pasta shape can replace ditalini such as elbow macaroni or small shells.

Serving Ideas

Serve with garlic bread or focaccia to soak up the broth. A simple green salad on the side brightens the meal. For extra comfort, drizzle a little good olive oil on top before serving.

Seasonal Twists

In fall or winter, add chopped kale or spinach for extra greens. In spring, fresh basil stirred in just before serving adds a bright herbal note. Summer versions could include fresh diced tomatoes in place of canned for a lighter soup.

This soup brings warmth and comfort to any table with simple ingredients and layered flavors.

Frequently Asked Recipe Questions

→ What pasta works best in this dish?

Small, short pasta like Ditalini is ideal as it holds the broth and blends seamlessly with beans and meats.

→ Can I use other beans instead of kidney and cannellini?

Yes, navy or borlotti beans work well while maintaining the stew’s traditional texture and flavor.

→ How can I enhance the soup's depth of flavor?

Adding red wine during sautéing and using fire-roasted tomatoes deepens the richness of the broth.

→ What toppings complement this dish?

Grated parmesan cheese and chopped fresh parsley add bright, savory accents that balance the hearty elements.

→ Is it possible to prepare this dish ahead of time?

Yes, flavors meld even better after resting overnight. Reheat gently, adding broth if needed to adjust consistency.

→ Can this stew be made spicier?

Incorporate crushed red pepper flakes or a pinch of cayenne when sautéing for a gentle heat boost.