Pasta Fagioli Soup Recipe by Nick Stellino Best Pasta e Fagioli recipe

Ingredients

• 2 tablespoons Olive Oil (extra virgin preferred)
• 0.25 teaspoon Red Pepper Flakes (pinch, adjust to heat preference)
• 4 cloves Garlic (thinly sliced, not chopped)
• 2 medium Carrots (peeled and diced)
• 2 stalks Celery (diced)
• 1 teaspoon Fresh Rosemary (finely chopped)
• 1 teaspoon Fresh Thyme (finely chopped)
• 0.5 Yellow Bell Pepper (diced)
• 0.5 Green Bell Pepper (diced)
• 12 ounces Italian Spicy Sausage (casings removed, broken into bite‑size pieces)
• 0.5 cup White Wine (dry, such as Pinot Grigio)
• 1 cup Tomato Sauce (no added herbs)
• 4 cups Chicken Stock (low‑sodium)
• 2 15‑ounce cans Cannellini Beans (drained and rinsed)
• 1 cup Ditalini Pasta (uncooked)
• to taste Salt
• to taste Black Pepper

Instructions

1. Heat Oil and Add Heat

   Add olive oil to the pot and warm over medium heat. Sprinkle the red pepper flakes and stir for a few seconds.

   Time: PT2M

   Temperature: medium heat

2. Sauté Garlic

   Add the thinly sliced garlic to the oil and sauté until fragrant, about 1 minute. Do not let it brown.

   Time: PT1M

   Temperature: medium heat

3. Build the Mirepoix

   Add diced carrots and celery. Cook, stirring occasionally, until they begin to soften, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

4. Add Fresh Herbs

   Stir in the chopped rosemary and thyme and cook for another minute.

   Time: PT1M

   Temperature: medium heat

5. Add Bell Peppers

   Add the diced yellow and green bell peppers. Sauté until they soften and become slightly translucent, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

6. Brown the Sausage

   Add the spicy Italian sausage, breaking it into small pieces with a spoon. Cook until browned, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

7. Deglaze with Wine

   Pour in the white wine, stirring to loosen any browned bits. Simmer until the wine reduces by about half, roughly 5 minutes.

   Time: PT5M

   Temperature: medium heat

8. Add Tomato Sauce and Stock

   Stir in the tomato sauce and chicken stock. Increase heat to bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: high then medium‑high

9. Add Beans and Pasta

   Add the drained cannellini beans and the uncooked ditalini pasta. Reduce heat to medium‑high and simmer, uncovered, for 10‑15 minutes, stirring occasionally, until the pasta is al dente and the soup has thickened.

   Time: PT12M

   Temperature: medium‑high heat

10. Season and Serve

    Season with salt and freshly ground black pepper to taste. Ladle into bowls and optionally top with grated Parmesan.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Red Pepper Flakes: cayenne pepper, chili powder
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Carrots: parsnips
• Instead of Celery: fennel stalks
• Instead of Fresh Rosemary: dried rosemary (½ tsp)
• Instead of Fresh Thyme: dried thyme (½ tsp)
• Instead of Yellow Bell Pepper: red bell pepper
• Instead of Green Bell Pepper: green zucchini
• Instead of Italian Spicy Sausage: mild Italian sausage, chorizo, ground turkey sausage
• Instead of White Wine: dry sherry, Marsala, vermouth
• Instead of Tomato Sauce: crushed tomatoes (1 cup)
• Instead of Chicken Stock: beef stock, vegetable stock
• Instead of Cannellini Beans: great northern beans, white kidney beans
• Instead of Ditalini Pasta: small shells, orzo
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Large Stockpot
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Measuring Cups and Spoons
• Colander
• Ladle (optional)

Critical Steps — Do Not Skip

• Do not let the garlic burn; it becomes bitter.
• Reduce the wine until half evaporated to concentrate flavor.
• Cook the pasta just until al dente; overcooking makes it mushy.
• Drain and rinse canned beans; do not use the bean liquid.

Chef Tips from the Video

• Use high‑quality canned cannellini beans for a creamier texture.
• A splash of good extra‑virgin olive oil at the end brightens the flavor.
• If you prefer a richer broth, replace half the chicken stock with beef stock.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for 3–4 days.

Freezer: Portion into freezer‑safe bags; freeze up to 2 months. Thaw and reheat gently.

Room temperature: Not recommended; soup should be refrigerated within 2 hours of cooking.

Make-Ahead Tips

• The soup tastes even better the next day; refrigerate and reheat gently.
• If reheating, add a splash of broth or water as the pasta will have absorbed liquid.

Frequently Asked Questions