What Is Pasta Fagioli Soup

Pasta Fagioli Soup {Better than Olive Garden’s!}

Italian-style soup with robust ground beef, fresh veggies, creamy beans, soft noodles, and delectable herbs in a thick and savory broth is a comforting meal.

Homemade Pasta Fagioli Soup Recipe

This dish for spaghetti fagioli is a must-try that you just must not miss. You will agree that it is one of the ultimate comfort foods, and it is also one of the greatest soups you will ever prepare! Since I first shared this soup recipe with you six years ago, it has quickly become a reader favorite. A family favorite, of course; this soup is a hit with every member of my extended family. You’ll like that it makes use of items that are usually found in the kitchen (do you keep ground beef in the freezer like I do?

And it is quite simple to prepare; there is nothing complex here, and everything comes together in a single pot!

Please give it a try and report back to me on your experience.

What Does Pasta e Fagioli Mean?

The Italian phrase “pasta e fagoili” (pasta and beans) translates to “pasta and lentils.” It’s a hearty soup with lots of both of these ingredients.

Pasta e Fagioli Video Tutorial:

• Ground beef is a type of meat that is ground and seasoned. Make sure you use ground beef that is at least 80 percent lean. You can also use half Italian sausage and half olive oil to make it a burger. This is used to sauté the vegetables, so you won’t need much of it. Yellow onion, carrots, celery, garlic, and parsley are among the vegetables used. Canned tomato sauce, chopped tomatoes, kidney beans, great northern beans, and low-sodium chicken broth combine with fresh veggies to create a layered taste experience. Because of the canned components, this is a weeknight-friendly meal that requires minimal preparation
• Sugar. The acidity of the canned tomatoes is very somewhat balanced by this very little quantity. If you choose, you may eliminate the dried oregano, basil, thyme, and marjoram from the recipe. If you don’t have all of the different dried herbs on hand, you may substitute an Italian seasoning blend for the remainder. 1 tablespoon of Ditalini pasta should suffice. In a pinch, another little pasta, such as macaroni or even orzo, may suffice
• Parmesan cheese is also optional. Romano cheese shredded will also work well

How to Make Pasta Fagioli Soup:

1. Beef chuck roast To make this dish, use ground beef that is at least 80% lean. Half Italian sausage and olive oil can also be used in place of half of the sausage. This is used to sauté the vegetables, so you won’t need much of it. Onion, carrots, celery, garlic, and parsley are among the vegetables used in this recipe. Canned tomato sauce, diced tomatoes, kidney beans, great northern beans, and low-sodium chicken broth combine with fresh veggies to create a layered taste profile that is both nutritious and delicious. As a result of the canned components, this dish is suitable for weeknight cooking because it requires little preparation time. The acidity of the canned tomatoes is simply balanced by this very modest quantity. You may eliminate the dried oregano, basil, thyme, and marjoram if you like
2. They are all delicious. The Italian seasoning mix can be substituted if you don’t have all of the different dry herbs on hand. 1 tablespoon of Ditalini pasta should be used in this recipe. In a pinch, another little pasta, such as macaroni or orzo, may suffice
3. Parmesan cheese is optional. You may also use Romano cheese that has been chopped into pieces.

How to Make Crock Pot Pasta Fagioli:

1. Meatloaf is ground meat. Use ground beef that is at least 80 percent lean. You can also use half Italian sausage and half olive oil to make it. So you won’t need much of this for sauteing the vegetables
2. Yellow onion, carrots, celery, garlic, and parsley are some of the vegetables used. The addition of canned tomato sauce, chopped tomatoes, kidney beans, great northern beans, and low-sodium chicken broth enhances the flavor of the dish. Because of the canned components, this is a weeknight-friendly meal that requires little preparation
3. Sugar. The acidity of the canned tomatoes is simply balanced by this very modest amount of sugar. You can eliminate the dried oregano, basil, thyme, and marjoram if you like. If you don’t have all of the dried herbs on hand, you may substitute an Italian seasoning blend instead. 1 tablespoon of Ditalini pasta should be used. In a pinch, another tiny pasta, such as macaroni or orzo, will suffice
4. Parmesan cheese. Shredded Romano will also work well

How to Store:

Beef chuck roast. Make sure the ground beef is at least 80 percent lean. You can also try it with half Italian sausage and half olive oil. This is used for sautéing the vegetables, so you won’t need much of it. Onion, carrots, celery, garlic, and parsley are among the vegetables used. Canned tomato sauce, chopped tomatoes, kidney beans, great northern beans, and low-sodium chicken broth combine with fresh veggies to create a layered taste profile. Because of the canned components, this is a weeknight-friendly meal that requires minimal preparation; Sugar.

If you like, you may eliminate the dried oregano, basil, thyme, and marjoram.

Use 1 tablespoon of Ditalini pasta.

Romano cheese is also a good choice;

Can I Freeze Pasta Fagioli Soup?

Yes. It freezes extremely well for around 3 months when stored in an airtight container (leave approximately 3/4-inch of space at the top of the container for liquid to expand). I normally keep the soup and the cooked pasta (tossed with a little olive oil) in separate freezer bags to save space. Prior to reheating, allow frozen items to defrost overnight in the refrigerator.

How to Reheat:

Cook the soup in a saucepan on the stovetop over medium heat, stirring regularly, until it is heated through.

Can I Cook the Pasta in the Soup?

If you intend to serve the soup to everyone at once, you may just boil the noodles in the soup (otherwise with leftovers the pasta gets soggy). It will take around 10 – 15 minutes of simmering, and you will need to add 1 cup of water to compensate for the amount of water it will absorb.

What Sides Go Well with Pasta Fagioli Soup?

• A side salad with Italian Salad Dressing or Creamy Pesto Dressing
• Copycat Olive Garden Breadsticks
• No Knead Crusty Bread
• Cheesy Garlic Bread

• Soup, salad, and bread are on the menu. I think this sounds like the ideal comfort meal combo to me

Pasta e Fagioli Soup

This Pasta e Fagioli is one of my all-time favorite soups, and it’s also one of my most popular recipes on the blog!

Vegetables abound, and the dish is bursting with authentic Italian flavor. It’s really cozy, filling, and simply wonderful! Servings:6servings Prep15minutes Cook35minutes Ready in 50 minutes or less

• 2 tablespoons olive oil, divided
• 1 pound lean ground beef
• 1 1/2 cups chopped yellow onion
• 1 cup diced carrots (about 2 medium)
• 1 cup diced celery (approximately 3 stalks)
• 3 cloves garlic, minced (1 tablespoon)
• Tomato sauce (three 8-ounce cans)
• Chicken broth (one 214.5-ounce can) with reduced sodium 1/2 cup water, then as much as you like
• 1 (15 oz) can of candied tomatoes
• 2 tablespoons granulated sugar 1 1/2 tablespoons dried basil
• 1 tablespoon dry oregano
• 3/4 teaspoon dried thyme
• 1/2 teaspoon dried marjoram 1 cup dried ditalini pasta
• Salt and freshly ground black pepper to taste
• 1 (15 oz) can candark red kidney beans, drained and washed
• 1 (15 oz) can candgreat northern beans, drained and rinsed
• 1(15 oz) can candark red kidney beans, drained and rinsed Romano or Parmesan cheese, finely shredded, to be used as a garnish 3 tablespoons finely minced fresh parsley

• 2-tablespoon olive oil, divided
• 1 pound ground beef
• 1 1/2 cups chopped yellow onion
• 1 cup diced carrots (about 2 medium)
• 1 cup diced celery (approximately 3 stalks)
• 3 cloves garlic, minced (1 tablespoon)
• Tomato sauce (three 8-ounce cans)
• Chicken broth (one 214.5-ounce can) water to taste (start with 1/2 cup and add more as needed)
• 1.5 pound candied tomatoes
• 2 tablespoons granulated sugar 1.5 tablespoons fresh basil
• 1 tablespoon fresh oregano
• 3/4 teaspoon fresh thyme
• 1/2 teaspoon fresh marjoram 1 cup dried ditalini pasta
• Salt and freshly ground black pepper (1) Can dark red kidney beans, drained and washed
• (2) Can great northern beans, drained and rinsed
• (3) 1 (15-ounce) can black beans, drained and rinsed
• (4) 1 (15-ounce) can white beans, drained and rinsed must be served with finely chopped Romano or Parmesan cheese Fresh parsley (about 3 tablespoons) minced

*If you don’t want to consume the entire soup at once, I recommend dividing it into individual portions and adding the pasta afterwards. Otherwise, the pasta becomes mushy and absorbs an excessive amount of fluid. Nutritional Values Soup with Pasta and Beans (Amount Per Serving) The following nutrients are included in the calorie total: 540 calories (126 percent of the daily value*) Fat14g22 percent Saturated fat 4g25 percent Cholesterol49 mg Sodium (718mg) is 16 percent of the total. Potassium 1616mg (31 percent).

Thirteen percent protein (35 grams) and seventy percent vitamin A (4375 micrograms).

The original recipe was published on October 5, 2012, and the most recent change was on January 17, 2020.

Pasta Fagioli Soup

Preparation/Total Time: 30 minutes

Makes

5 servings (per person) My husband appreciates my rendition of this meal so much that he no longer orders it while dining out in restaurants. This easy-to-make soup, made with fresh spinach, noodles, and seasoned sausage, may be served as a whole dinner. —Brenda Thomas from Springfield, Missouri.

Ingredients

• Italian turkey sausage links, casings removed, crumbled
• 1/2 pound Italian turkey sausage links, casings removed, crumbled 1/4 cup canola oil, 1-1/2 teaspoons minced garlic, and 1 small onion 1 garlic clove, peeled and minced
• 2 cups water
• 1 can (15-1/2 ounces) great northern beans, washed and drained
• 1 can (14-1/2 ounces) chopped tomatoes, undrained
• 1 can (15-1/2 ounces) black beans, rinsed and drained 1 can (14 1/2 ounces) chicken broth with reduced sodium
• 7/3 cup uncooked elbow macaroni
• 1/4 teaspoon freshly ground pepper
• 1 cup fresh spinach leaves, chopped as desired
• 5 tablespoons grated Parmesan cheese

Directions

1. Cook the sausage in a large saucepan over medium heat until it is no longer pink
2. Drain well, remove from pan, and put aside to cool. Continue to cook the onion in oil until it is soft in the same pan. Pour in the water, beans, tomatoes, broth, macaroni and pepper and bring to a boil. Remove the pan from the heat. Cook, uncovered, for 8-10 minutes, or until the macaroni is cooked. Reduce heat to low and mix in the sausage and spinach until well combined. Cook for 2-3 minutes, or until the spinach has wilted. Garnish with cheese if desired.

Nutrition Facts

1-1/3 cup (approximately): 228 calories, 7 grams of fat (1 gram of saturated fat), 29 milligrams of cholesterol, 841 milligrams of sodium, 27 grams of carbohydrates (4 grams of sugars, 6 grams of fiber), and 16 grams of protein. Exchanges for diabetics: 1-1 1/2 starch, 1 lean meat, 1 vegetable, and 1/2 fat

Olive Garden Pasta e Fagioli

This copycat dish is incredibly simple and no-fuss, and it is delightfully substantial and warming, yet it tastes 100 times better than the restaurant version! It’s true that I should be talking about ice cream and cool summery drinks at this time of year, but even in 100-degree temperatures, I need a warm cup of soup, especially if it’s my all-time favorite Olive Garden soup. Yes, this is an exact replica of Olive Garden’s comforting Spaghetti e Fagioli soup, which is a pasta and bean soup that is served at the restaurant.

The only thing that requires some effort is the preparation of the vegetables.

The best part is that this recipe makes enough food to feed an army!

Besides that, if you’re anything like me, you’ll have the air conditioning blasting in your face while you gorge yourself on this delicious, comforting imitation soup!

Olive Garden Pasta e Fagioli

8 servings per recipe 10 minutes are allotted for preparation. Preparation time: 20 minutes time allotted: 30 minutes Another deliciously substantial and comfortable meal that is incredibly simple and no-fuss, only it tastes 100x better than the original!

Ingredients:

• 1 cup ditalini pasta
• 2 tablespoons olive oil, divided
• 1 pound spicy Italian sausage, casing removed
• 3 cloves garlic, minced
• 1 medium-sized onion, chopped 3 carrots, peeled and chopped
• 2 celery stalks, diced
• 3 eggs, beaten
• 2 cans chopped tomatoes (1 (15-ounce) can tomato sauce
• 3 cups chicken broth
• 1 (16-ounce) can tomato sauce
• 1-tablespoon dried basil
• 1-tablespoon dried oregano
• 3/4-tablespoon dried thyme Taste and season with Kosher salt and freshly ground black pepper to your liking. 1 (15-ounce) can red kidney beans, drained and washed
• 1 (15-ounce) can Great Northern beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed

Directions:

1. Cook the pasta according to package directions in a large pot of boiling salted water
2. Drain thoroughly and put aside. In a large stockpot or Dutch oven, heat 1 tablespoon olive oil over medium heat until shimmering. Drain excess grease from the skillet and put aside the Italian sausage once it has been cooked until browned, around 3-5 minutes, making sure to crumble the sausage as it cooks. To the stockpot, add the remaining 1 tablespoon of oil. Combine the garlic, onion, carrots, and celery in a large mixing bowl. Cook, stirring regularly, for 3-4 minutes, or until the vegetables are soft. Using a hand blender or stand mixer, blend in the chicken broth with the tomato sauce and chopped tomatoes. Stir in the Italian sausage and 1 cup water until well combined
3. Season with salt and pepper to taste. Bring to a boil, then decrease heat to low and cook, covered, for 10-15 minutes, or until veggies are fork-tender. Stir in the pasta and beans until everything is hot. Serve as soon as possible

Did you Make This Recipe?

On Instagram, tag @damn delicious and use the hashtag damndelicious to share your creation. Nutritional Values Portion SizePer ContainerServings per Container 8Amount Per Serving (In Grams) Calories: 340.3Calories from fat: 87.3 percent of the daily recommended intake * Total fat 9.7 g (15 percent saturated fat) Saturated fat 2.7 g 14 percent trans fat (zero grams) Cholesterol17.0mg 6 percent Sodium (888.5 milligrams) Carbohydrates44.1g15 percent of total carbohydrate Sugars: 8.4g (34%) Dietary Fiber: 8.4g (34%) 7.3g 21.6 g of protein (43 percent) * 2,000 calorie diet is used to get the percent Daily Values.

Depending on your calorie requirements, your daily values may be greater or fewer than the recommended amounts.

Pasta e Fagioli (Italian Pasta and Beans)

Numerous delectable delicacies have been bestowed upon us by the Italians. Of course, I’ve been a fan of pizza and spaghetti for as long as I can remember, but I’ve only just discovered the delights of pasta and vegetables. Pasta e fagioli is an Italian phrase that translates as “pasta and beans.” Even though pasta and beans don’t seem particularly appetizing (unless you’re me), I can tell you that this hearty Italian stew is absolutely delectable. Pasta and beans are transformed into a substantial meal-in-a-bowl with the addition of aromatics, crushed tomatoes, fresh parsley, and Tuscan kale.

If you enjoy homemade minestrone soup, marinara sauce, lasagna, or baked ziti, I believe you’ll enjoy this stew as much as I do.

It tastes even better the next day.

I’m guessing you already have the majority of the items in your kitchen.

How to Make the Best Pasta e Fagioli

How do we transform ordinary components into something extraordinary? This is where the trick lies in the process. You’ll find the complete recipe below, but here’s a quick synopsis with some more thinking behind it.

1. Cook the chopped onion, celery, and carrot in olive oil until they are soft, then set them aside. Despite the fact that we won’t cook them for long enough to produce a proper soffritto, they will serve as the foundation of flavor in this meal. Then we’ll add the garlic and cook it for just a few minutes to soften it (there’s nothing worse than burnt garlic flavor, and it’ll have plenty of time to continue cooking while we’re simmering the soup). Pour in one quart of vegetable broth along with several cups of water, and bring the mixture to a good simmer—I’m sure that boiling canned tomatoes transforms them from tinny to vibrant—then remove from heat. The water increases the volume without adding any more salt. However, I’m getting ahead of myself because we’ll be boiling the pasta in the liquid and will need lots of it. Bay leaves, dried oregano, and red pepper flakes will be added to the soup, and it will be cooked for ten minutes to bring it all together
2. I want to emphasize that the blending step is optional (and you can certainly skip it if you don’t have a blender), but—this step is what produces the luscious, creamy-yet-creamless texture you see here. Nothing more than scoop off a portion of the boiling liquid and combine it with a portion of the beans is required. It will change your soup, and you’ll be finished in no time. We’ll throw in the rest of the beans, along with the pasta, greens, and parsley. The soup will be cooked until the pasta and kale are soft
3. The next step, after removing it from the heat, is to season it with a tablespoon of fresh lemon juice and a tablespoon of olive oil. Taste it before and after (with caution!) and you’ll quickly see how much of a difference this makes

Watch How to Make Pasta e Fagioli

Cook the chopped onion, celery, and carrot in olive oil until they are soft, then add the chicken. However, even though we will not boil them for an extended period of time to create a proper soffritto, they will serve as the foundation of flavor in this recipe. Afterwards, we’ll add the garlic and heat it for just a few minutes to soften it (there’s nothing worse than a burnt garlic flavor, and it’ll have plenty of time to continue cooking while we’re boiling the soup). After that, add the crushed tomatoes and bring them to a good simmer—I’m persuaded that boiling canned tomatoes transforms them from tinny to vibrant—and then add one quart of vegetable broth and a couple cups water.

However, I’m getting ahead of myself because we’ll be boiling the pasta in the liquid and will therefore require a large quantity of it.

Nothing more than scoop out a piece of the boiling liquid and combine it with a portion of the beans is required of us!

In addition to the leftover beans, we’ll throw in some spaghetti, kale, and parsley for color and flavor.

Taste it before and after (with caution!) and you’ll quickly see how much of a difference it makes.

Craving more soups?

If you like this dish, you’ll probably like these as well:

• Traditionally prepared minestrone soups, the best lentil soup, very good vegetable soup, homemade vegetarian chili, and quinoa vegetable soup with kale are among the many recipes available.

In the comments section, please let me know how your pasta and vegetables turn out. I’m always delighted to get your correspondence. Print

Pasta e Fagioli (Italian Pasta and Beans)

• Author:
• Approximately 20 minutes of prep time, 40 minutes of cooking time, and 1 hour total time. Yield: 6 bowls1 x Stovetop stew in the category of stews
• Italian cuisine in the method of cooking.

4.9 stars out of 290 reviews Pasta e fagioli is an Italian phrase that translates as “pasta and beans.” However, this dish is much more than that! This delicious vegetarian stew is bursting with tempting fresh flavor that will have you begging for more. It’s also vegan if you don’t top it with cheese, which is what I did. This recipe makes enough soup for 6 bowls or 8 cups. Scale

Ingredients

• Split 4 tablespoons extra-virgin olive oil medium-large yellow onion, finely chopped
• 1 medium-large yellow onion, finely chopped
• 2 carrots, peeled and coarsely chopped after being cleansed
• Celery, coarsely chopped
• 1/4 teaspoon fine sea salt, divided
• 2 ribs celery peppercorns, freshly ground black, to taste
• 4 garlic cloves, crushed or minced
• 15 ounces crushed tomatoes*
• 4 cups vegetable broth
• 3 cups water
• 2 bay leaves
• 1 teaspoon dried oregano
• 14 teaspoon red pepper flakes (omit if you are sensitive to spice)
• 1 bay leaf 2 cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
• 2 cannellini beans, Great Northern beans, or chickpeas, rinsed and drained Cavatelli, ditalini, elbow, or tiny shell pasta of your choosing (about 4 ounces)
• Tuscan kale (tough ribs removed first), chard, collard greens
• 14 cup finely chopped Italian parsley
• 1 tablespoon freshly squeezed lemon juice (about a 12 medium lemon)
• 1 tablespoon finely chopped Italian parsley Optional garnishes include more chopped parsley, freshly ground black pepper, grated Parmesan cheese, or a small spray of olive oil.

Instructions

1. Melt 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat, stirring constantly, until shimmering. Add the finely chopped onion, carrot, and celery, as well as 12 teaspoons of salt and around 10 twists of black pepper. Continuing to stir often, simmer until the vegetables are softened and the onions are translucent, approximately 6 to 10 minutes. Stir in the garlic and continue to cook, tossing regularly, until the garlic is fragrant, about 30 seconds. Cook until the tomatoes are boiling all over the surface of the pan, stirring often. Combine the broth, water, bay leaves, oregano, and red pepper flakes in a large mixing bowl. Increase the heat to medium-high and bring the mixture to a gentle simmer, stirring occasionally. Allow 10 minutes of cooking time, stirring regularly, and decreasing the heat as needed to maintain a soft simmer. Transfer approximately 1 12 cups of the soup (avoid the bay leaves) to a blender using a heat-safe measuring cup. DIRECTIONS: Add approximately 34 cup of the drained beans to the mixture. Make sure the lid is securely fastened and blend until fully smooth, taking care not to allow hot steam escape through the opening. Pour the blended mixture back into the soup
2. Then, while the soup is still boiling, add the remaining beans, pasta, greens, and parsley. Pour in the bay leaves and simmer for another 5 minutes, turning often to avoid any pasta from adhering to the bottom of the pot. Remove the pot from the heat and set it aside to cool for 5 minutes before serving. Stir in the lemon juice, the remaining tablespoon of olive oil, and the remaining 14 tsp salt until everything is well combined. Taste and season with additional salt (I generally use an additional 14 tsp) and pepper until the flavors are vibrant and complex. Garnish soup bowls with chosen garnishes and serve immediately
3. Leftovers are even better the next day. Reheat leftover soup until it has reached room temperature before covering and refrigerating for up to 5 days. Alternatively, freeze leftover soup in individual serving sizes and reheat as needed.

Notes

Recipe modified from my minestrone recipe, with thanks toBon Appétit (and their comments area!) for the inspiration. *Tomatoes that we recommend: In this recipe, I used Muir Glen tomatoes, and because they don’t sell plain, I used their fire-roasted crushed tomatoes instead. Make it gluten-free by following these steps: Making gluten-free noodles from a tiny, robust grain such as maize and quinoa is simple. Make it dairy-free/vegan by following these steps: Don’t forget to leave out the cheese.

For those who don’t have access to a stand blender, you may use an immersion blender to thoroughly combine (but not completely) a part of the liquid with the beans in a separate (heat-safe) container.

Your soup will be a little chunkier and less creamy than usual, but it will still be delicious.

▸ Nutrition Information

The information displayed is based on an estimate supplied by a nutrition calculator on the internet. It should not be construed as a substitute for the advice of a licensed professional nutritionist. You can find our complete nutritional disclosure here.

Reader Interactions

Recipe for Pasta Fagioli Soup, which is robust and satisfying and packed with excellent Italian flavors. What’s not to love about a dish that includes creamy beans, soft pasta, robust turkey sausage, fresh vegetables and herbs, all in a rich tomato-based sauce? Soup is one of my favorite things to eat when the weather gets cool. And by “chilly” weather, I mean anything that is below 65 degrees Fahrenheit. The “Florida cold,” as my husband has come to refer to it, is upon us. What can I say, when you live in Florida, you can’t be too fussy about what you eat and drink.

1. Soup it is, indeed!
2. I present to you.
3. Because it’s one of the most popular Olive Garden soups, it’s possible that you’ve already tried it.
4. Cooking recipes for pasta and vegetables are well known to differ; the only actual necessity is that beans and pasta be included in the dish.
5. In the United States, this traditional Italian soup is referred to as pasta fasul (or fazool).
6. Dean Martin, with a large portion of the credit.

Are you able to hear him now. Amore is when the stars make you salivate, exactly as much as pasta fazool does.” And all of this just serves to increase my appreciation for this pasta fagioli! Let’s speak about the process of putting this soup together.

How to make traditional pasta fagioli

1. In a large saucepan, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Cook for 4-5 minutes, breaking up the turkey sausage as it cooks, until the sausage is cooked through.

1. Cook for 4-5 minutes, stirring occasionally, until the onion, carrot, celery, rosemary, thyme, and parsley are soft.

1. Combine the broth, chopped tomatoes, tomato sauce, salt, pepper, and bay leaves in a large mixing bowl. Simmer for 5 minutes at a low boil after increasing the heat to high.

1. After that, add the spaghetti and mix well. Simmer for 9-10 minutes, or until the pasta is al dente, depending on your preference. (It’s tender to the touch yet hard to the bite. The amount of time required may vary based on the type of pasta you choose.) While the pasta is cooking, the soup will thicken a little more. Remove and discard the bay leaves once the pasta has cooked to al dente perfection.

1. Remove the soup from the heat and mix in the grated Parmesan cheese until well combined. Pour in extra water or chicken stock if the soup appears to be too thick, stirring constantly, until it achieves the appropriate consistency (keep in mind that the longer it stays in the pot, the thicker it will get).

1. Season with salt and pepper to taste, then spoon the soup into bowls. Serve immediately, topped with more Parmesan cheese and parsley (if preferred), and enjoy

What Beans Can I Use in Pasta Fagioli?

Cannellini beans are used in many traditional Italian dishes (either pre-boiled dry beans or canned beans). The version served at Olive Garden, which is quite popular, is purportedly cooked with white and red kidney beans, although it is obviously a more Americanized version of the dish. Everything boils down to personal choice, along with the availability of ingredients at your local grocery store or in your own kitchen. Other beans that you may use in place of the kidney beans in this recipe are:

• Navy beans, Great Northern beans, baby lima beans (also known as “Butterbeans,” white kidney beans, Borlotti beans) and chickpeas are some of the legumes that are commonly used in cooking.

What Meats Can I Use in Pasta E Fagioli Soup?

Because pancetta is used in the “conventional” recipe, I’ve substituted ground turkey to make the soup a bit more heart-healthy. It is possible to use any of the following meats, depending on your preferences and availability:

• Ground Beef (I would use 95 percent lean or higher)
• Ground Chicken
• Spicy Ground Turkey (using spicy ground turkey instead of mild will definitely increase the heat factor in the finished product)
• Ground Pork (I would use 95 percent lean or higher)
• Ground Pork BBQ Smoked Ham Hocks (if you want to go this route, you’ll need to use a lower-and-slower cooking method such as this one)

How to make low carb pasta e fagioli?

No need to be concerned, my Low Carb buddies; I’ve got you covered. The soup is no longer officially “pasta e fagioli” because the pasta and beans have been removed, but this is one of the trade-offs we make while following a low-carb diet!) Make low-carb “Pasta Fazool” by modifying the recipe as follows:

• Follow the complete recipe guidelines shown below, making sure to stick to the original cook timings for each stage (the meat, veggies, the stock, etc.). However, the following adjustments need be made: Remove the beans and the pasta from the recipe. Add a second pound of ground turkey to the mixture. Remove 1 cup of the entire liquid (chicken stock) from the recipe. Remove the skins from two medium-sized zucchini and cut each slice into half-inch slices, then quarter each piece. They should be added towards the end of the dish (instead of pasta in step 5 of the recipe below). Zukes should be cooked for 7 minutes for “al-dente” results, or longer if you want them softer. After that, turn off the heat. If you make these changes, the total carbohydrate content per serving will decrease from 40g to 10g, and the net carbohydrate content will decrease from 32g to 8g.

Can you make vegetarian pasta fazool?

Cook each step according to the original cook times specified in each stage of the recipe, as detailed in the following directions: (the meat, veggies, the stock, etc.). However, the following adjustments need be implemented: The beans and pasta should be omitted from this recipe. 2 pounds of ground turkey should be used in place of 1 pound. Remove one cup of the entire liquid (chicken stock) from the recipe. To make the zucchini slices, cut two medium-sized zucchini in half lengthwise and quarter each slice lengthwise.

After that, turn off the heat source.

• For starters, don’t include any meat. Another 14.5-ounce can of beans (either kidney or cannellini) that has been drained might be added. Additionally, veggie stock can be used for chicken stock. It would also be necessary to exclude the cheese in order to make it totally vegan.

Enjoy this delicious and flexible Italian soup, which I hope you do! I love that it’s substantial and packed with the most wonderful and deep savory, soothing tastes. Cheers to a good meal!

Here’s some other delicious soup recipes to try:

Enjoy this delicious and flexible Italian soup, which I hope you will! Heaps of savory, comforting tastes, all of which are delectable and decadent. It’s time to become hungry.

Ingredients

• 1. 1 tablespoon extra-virgin olive oil
• 1. a pound mild or spicy ground turkey or chicken sausage (with casings removed)
• 1. a big yellow onion, coarsely diced 3 medium carrots, finely chopped
• 3 small carrots, finely diced 2 medium celery ribs, finely chopped
• 2 medium carrots, finely diced 4 garlic cloves, minced
• 4 tablespoons olive oil 10 tablespoons low sodium chicken broth
• 14.5 ounces canned cannelloni beans, rinsed and drained
• 14.5 ounces canned red kidney beans, rinsed and drained
• 15 ounces canned chopped tomatoes, with their liquids
• 5 cups low sodium chicken broth 8 cups tomato sauce
• 1 teaspoon salt
• 1 teaspoon freshly crushed black pepper
• 2 bay leaves
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme
• 16 ounces rotisserie chicken 4 ounces (1 cup) dry pasta, such as elbow macaroni or ditalini
• 4 ounces (1 cup) fresh pasta
• Chopped fresh Italian parsley (about 3 tablespoons)
• 1/3 cup Parmigiano-Reggiano-Reggiano-Reggiano-Reggiano freshly grated, with additional for serving
• Optional: red pepper flakes (optional)

Instructions

1. In a large saucepan, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Cook for 4-5 minutes, breaking up the sausage flesh as it cooks, until the sausage is cooked through. Cook, stirring constantly, for approximately 6 minutes, after which add the onion, carrot, celery, thyme, rosemary, and parsley. Cook for a further minute after adding the garlic. Combine the stock, beans, chopped tomatoes, tomato sauce, salt, pepper, and bay leaves in a large pot. Bring to a boil. Simmer for 5 minutes at a rolling boil after increasing the heat to high
2. After that, add the spaghetti and mix well. Simmer for 9-10 minutes, or until the pasta is al dente, stirring occasionally. (It’s tender to the touch yet hard to the bite. This time may vary depending on the type of pasta you are using.)
3. By the time the pasta is finished cooking, the soup will have thickened a little. Remove the bay leaves and toss them away. Remove the soup from the heat and toss in the Parmesan cheese until well incorporated. If the soup appears to be too thick, gently add additional water or chicken stock until the appropriate consistency is reached (note: the longer it sits on the stove, the thicker it will get). Season with salt and pepper to your liking. Pour the soup into individual serving dishes. You can top the dish with extra cheese or crushed red pepper flakes, depending on your preference
4. However, more cheese is not required.

Notes

This soup is best served immediately because the pasta and beans would soak up the liquid if left to sit. If the soup becomes too thick, thin it out using a little broth or water to thin it out. We tried this dish with both the mild turkey and the spicy turkey and found it to be delicious. The spicy turkey was our personal favorite! However, we tend to want our meals to have more spicy characteristics to it.

Nutrition Information

Calories per serving: 371 calories per 8 ounces 11 g of total fat Three grams of saturated fat, zero grams of trans fat, and seven grams of unsaturated fat Cholesterol48mg Sodium592mg Carbohydrates40g Carbohydrates (net) 32 g Fiber8g Sugar7g Protein21g Looking for some additional hearty soups to warm you up?

Try this InstantPot Chicken Noodle Soup or this Spicy Italian White BeanSausage Soup for a hearty meal.

Pasta e Fagioli (Pasta Fagioli)

Pasta e fagioli, or simply pasta fagioli, is a dish made with beans and vegetables. I was familiar with—and a fan of—this meal long before I learned how to spell it. When I was growing up in New Jersey, pasta e fagioli was a fixture on the menu of every red sauce restaurant, alongside other dishes such as spaghetti and meatballs, lasagna, alfredo, and cannolis. Pasta fagioli, also known as pasta fazool (which is a Neapolitan dialect for the standard Italian term for “beans”), is a simple soup made with pasta, beans, and vegetables that is popular among peasants.

Variations of Pasta Fagioli

It’s also a meal with a zillion different versions. It is possible to produce a pasta and vegetables meal that is so thick that it is essentially just a pasta dish. There are others who use so many tomatoes that the fazool appears like a thick tomato soup with pasta and beans. White beans, borlotti beans (which are essentially the same thing as cranberry beans), and even kidney beans are occasionally found on menus around the country. Every now and again, you’ll come across some meat, whether it’s leftover meatloaf or small meatballs, such as those found in Italian wedding soup.

My Pasta Fagioli

This variation of pasta fagioli is more of a chicken soup, with beans, pasta, and a little tomato added to the mix. You can increase the amount of tomato if you like. A drizzle of excellent olive oil over the soup at the end, or a grating of parmesan cheese on top, is a common finishing touch for me.

Pasta Tip for Pasta Fagioli

One thing to keep in mind about this soup: because it contains pasta, you must either consume it all in one sitting or accept the fact that the pasta will continue to absorb the soup while it is stored in the refrigerator. As a result, it will be thicker the next day, nearly like a French potage. It’s still good, but it’s a little different. It’s important to note that this soup does not freeze well due to the pasta. Thank you for your time and consideration.

Which Types of Pasta Can You Use in Pasta Fagioli?

Ditalini is a little pasta shape that is usually used in this soup, although other small pasta shapes can be used as well. Try one of the other pasta dishes on this list.

• This soup is traditionally made with ditalini, although it can also be made with other little pasta forms. Alternatively, you might try one of these great pasta dishes:

How Can I Thicken My Pasta Fagioli?

The soup for Pasta Fagioli does not have to be thick, but if you want your soup thick, there are various methods for making it thicker.

• After the soup has finished cooking, remove 1/2 cup of the beans and purée them before adding them back into the soup. The pasta should be cooked in the soup, and the starch from the pasta will aid in thickening the soup. After the soup has been fully cooked, remove the lid and continue to simmer for another hour to enable some of the liquid to evaporate. In order to ensure that an excessive amount of liquid does not evaporate, check every 15 minutes. Simply place the soup in the refrigerator overnight to enable the flavors to blend. During the cooling process, the beans will continue to absorb moisture, and the soup will organically thicken.

How to Make Vegetarian Pasta Fagioli

Instead of using chicken stock, use vegetable stock to make this pasta fagioli dish vegetarian. There are no further modifications required.

Can You Freeze Pasta Fagioli?

It is possible to freeze this soup; but, when it is thawed, the pasta will have broken down and the texture will be somewhat different, not to mention unappetizing. If you wish to freeze portions of this soup, or any other soup that contains pasta, such as minestrone, be sure that the pasta is not cooked in the soup before freezing it.

Preparing it separately and adding it to the soup just before serving is a good idea. As a result, whatever amount of the soup you freeze will not contain any pasta, and cooked spaghetti can be added once the soup has been defrosted and warmed after it has been frozen.

More Easy Soups for Chilly Weather

• Vegetarian Chickpea Minestrone, Split Pea Soup, One-Pot Chicken and Rice Soup, Ham and Potato Soup, and Vegan Mushroom Barley Soup are some of the options.

When making pasta e fagioli, ditalini pasta is typically used, but you may use any short pasta—or you can break up vermicelli into little bits—to make the dish.

• 2 large cloves garlic, minced
• 1/4 teaspoonchili flakes
• 1 teaspoonItalian seasoning
• 6 cups chicken stock (or vegetable stock for a vegetarian option)
• 1 cup chopped peeled tomatoes, fresh or canned
• 3 tablespoonsextra virgin olive oil
• 1 cup chopped onion
• 1 large carrot, peeled and chopped
• 1 large celery stalk, chopped
• 3 tablespoonsextra virgin olive a half-pound of ditalini pasta
• 2 15-ounce cans cannellini or borlotti beans, drained and washed (or 3 1/2 cups freshly cooked beans)
• 1/4 cup minced parsley Season with Kosher salt and freshly ground black pepper to taste

1. Preparing the vegetables: In a large saucepan, heat the olive oil over medium-high heat until shimmering. Continue to sauté for 2 to 3 minutes, or until the onion and carrot are tender and translucent, depending on how big your pan is. Toss in the garlic, chili flakes, and Italian seasoning and cook for another minute or two. Elise Bauer’s recipe for chicken stock, tomatoes, and pasta: Bring the chicken stock and tomatoes to a boil in a saucepan. Cook the pasta until al dente, stirring constantly, until the broth is well heated. Elise Bauer is a woman who works in the fashion industry. Add beans and parsley when the pasta is al dente, according to Elise Bauer: When the pasta is al dente, add the beans and simmer for another 2 to 3 minutes. Remove the pan from the heat and whisk in the parsley. Season with salt and freshly ground black pepper to taste. Elise Bauer is a woman who works in the fashion industry.

Nutrition Facts(per serving)
398	Calories
11g	Fat
57g	Carbs
20g	Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	398
% Daily Value*
Total Fat11g	14%
Saturated Fat 2g	10%
Cholesterol7mg	2%
Sodium893mg	39%
Total Carbohydrate57g	21%
Dietary Fiber 9g	33%
Total Sugars 8g
Protein20g
Vitamin C 11mg	54%
Calcium 140mg	11%
Iron 6mg	32%
Potassium 1115mg	24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

Pasta Fagioli – Classic Italian Beans and Pasta Soup

It’s easy to get into the fall spirit with Pasta Fagioli, a classic Italian soup that’s full of vegetables. This hearty soup is made with tender white beans, healthy pasta, a mix of aromatic chopped vegetables, and a savory tomato broth that is sure to become a family favorite.

Hearty Bean Soup with Sausage and Pasta

It’s time to make some soup, you guys! At the very least, it’s on its way there, you know? What I really enjoy about this time of year is that we can all start to look forward to donning our hygge and bringing out the sweaters, scarves and, of course, those delicious soup recipes! Pasta Fagioli is a delicious dish that will appeal to fans of minestrone. However, if you reside in the United States, you may have heard it termed “pasta fazool,” which means “pasta and beans in a tomato sauce.” This is due to the fact that in Napoli, the dish is referred to as “pasta e fasule.” I just wanted to throw in a little trivia for you.

In this substantial peasant dish, white beans are combined with tiny pasta and the typical trinity of carrots, celery, and onion to create a filling and nutritious dish.

Recipe Ingredients

So, what exactly is in this soup? Beans, pasta, and vegetables are some of the staples. Extra flavor and a bit of substantial protein come from the addition of Italian sausage to my omelet recipe. If you don’t want to use sausage, you may either substitute a ham bone, some chopped smoky bacon, or just leave out the sausage and make it vegetarian.

• Olive Oil: For sauteing, you’ll need two teaspoons of extra-virgin olive oil, split
• Italian sausage: Both spicy and sweet Italian sausage can be used in this dish. You may buy sausage in bulk or in links, and then separate the meat from the casings. With the addition of a tiny onion that has been finely sliced, this dish is given a sweet and salty vegetable taste. Celery: Thinly slice some celery and toss it in with the vegetables. To prepare the carrots, dice them or use carrot slices or matchsticks instead of dicing them. For the garlic, I like to use four cloves of fresh garlic, minced, but you may alternatively use roughly a teaspoon and a half of garlic powder in its place. Tomato Paste: One of the key elements of a tasty soup is tomato paste. Tomato paste condenses a lot of flavorful vegetable goodness into a tiny amount of room. I use two teaspoons of the mixture. Seasoning with salt and pepper
• You’ll need two 15-ounce cans of great northern beans that have been drained and washed
• Beans: The addition of a 15-ounce can of chopped tomatoes will help to build on the tomato-vegetable basis of the soup. Use a typical 8-ounce can of tomato sauce, or you may use strained tomatoes or even marinara in place of the canned sauce. If required, you may substitute vegetable broth or even plain water for the reduced sodium chicken stock that I generally use in this soup. You’ll need between 6 and 8 cups total. Sausage, onion, and beans are all enhanced in taste by a couple of tablespoons of sugar. Italian seasonings are excellent in this soup, but you may also build your own seasoning blend, like I do, to add to it. I use one teaspoon of dried crushed rosemary, one teaspoon of dried basil, one teaspoon of dry oregano, and one teaspoon of dried thyme. Pasta: Small ring pasta orditalini are the most commonly used pasta shapes in Pasta Fagioli, although other small pasta shapes will work. I like to garnish this hearty soup with freshly grated Parmesan and finely chopped parsley, which I sprinkle over each bowl before serving.

Can I make Pasta Fagioli with dried beans?

Yes, it is possible! In fact, some chefs claim that the greatest pasta fagioli is cooked with dried beans rather than fresh. Here’s how to go about it:

1. Using a half-pound of dried great northern beans, rinse and pick over them, then soak them overnight (or for at least 8 hours) before using them. When it’s time to cook the beans, drain and rinse them thoroughly. Continue to follow the recipe exactly as instructed
2. Keep in mind that soaking the beans will make them more delicate, and you may need to add a little more water if they soak up too much water during the cooking process. Predict that the dry beans will take between 20 and 30 minutes to cook at the very least.

How to Make Pasta Fagioli

This soup is really simple to prepare! And, owing to the canned beans, it cooks very quickly while still tasting like you spent all day simmering it.

1. Cook the sausage until it is done. Heat a tablespoon of olive oil in a Dutch oven, or a big deep pot, over medium heat until shimmering and fragrant. Cook the sausage, breaking it up into crumbs with a wooden spoon, until it is cooked through. It should take around 5 minutes to heat through completely. Afterwards, remove the cooked sausage to a platter and put it aside while you prepare the Aromatics and Tomato Paste. Then, in the same saucepan that you used to cook the sausage, heat the remaining tablespoon of olive oil until shimmering. Cook for 5 minutes, stirring occasionally, after which add the onions, celery, and carrots. Cook for 20 seconds, or until the garlic is aromatic and begins to become translucent, after which remove it from the heat. Add in the tomato paste and mix well. Season with salt and pepper, then add the other ingredients and combine well. Combine the drained and rinsed beans, diced tomatoes, tomato sauce, and broth in a large mixing bowl. Stir in the sugar, rosemary, herbs, and the cooked sausage with a wooden spoon until everything is well combined. Increase the heat to a high setting and bring the soup to a rolling boil. Once the water has come to a boil, add the pasta and decrease the heat to medium. Cook for 8 minutes, or until the pasta is al dente
2. Remove from heat and serve immediately. Finally, taste the final soup for seasonings such as salt and pepper and make any adjustments. Take the pan off the heat. Place soup in soup bowls and top with freshly grated parmesan and parsley
3. Serve immediately.

Tips for Success

Despite the fact that making this soup is as simple as it gets, I have a number of helpful hints to provide! Continue reading for some of my favorite “hacks” for creating pasta fagioli at home.

• This soup is quite simple to make, but I have a number of helpful suggestions to share with you! Continue reading for some of my favorite “hacks” for creating pasta fagioli from scratch.

Serving Suggestions

Making this soup is as simple as it gets, but I have a number of helpful ideas to share with you! Continue reading for some of my favorite “hacks” for preparing pasta fagioli.

• Making this soup is as simple as it gets, but I have a number of helpful hints to share with you! Continue reading for my favorite “hacks” for preparing pasta fagioli.

How to Store and Reheat Soup Leftovers

• Refrigerate leftover soup for up to 3 to 4 days if it is stored in sealed containers after cooking. reheat the soup by placing the necessary amount in a pot (and adding water if the soup looks too thick) and heating on medium-low until the soup is hot, stirring regularly

Can I Freeze Pasta Fagioli?

• Yes, pasta fagioli may be stored in the freezer. Pour the soup into freezer containers, allowing a little amount of space to allow for expansion of the liquid as it freezes
• I prefer freezing in individual portions for ease of use. Freeze for a period of up to three months. Reheating after being frozen requires an overnight thawing in the refrigerator.

Pasta Fagioli Soup

This classic Italian soup is a family favorite because to the addition of tender white beans, hearty pasta, fragrant smoked sausage, and a savory broth.

Preparation time: 10 minutes Cooking Time: 30 minutes Time allotted: 40 minutes Course:Dinner Cuisine:Italian Bean soup, pasta e fagioli, pasta fagioli are some of the terms used to describe this dish. There are 12 servings and 358 kcal each serving.

• Divide 2 tablespoons olive oil into 2 bowls
• 1 pound spicy or sweet Italian sausage (removed from casings)
• 1 small yellow onion, coarsely diced
• The following: 3celery ribs, finely cut, 2carrots, diced, 4 cloves garlic, minced, 2tablespoons tomato paste Season with salt and freshly ground black pepper
• Add 2 cans (15 ounces each) of great northern beans, drain and rinse
• And cook until the beans are tender. 1 can (15 ounces) chopped tomatoes
• 1 can (8 ounces) tomato sauce
• 1 can (15 ounces) shredded mozzarella cheese Low sodium chicken broth
• 2 tablespoons sugar
• 1 teaspoon dried crushed rosemary
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 6 to 8 cups low sodium chicken broth ditalini pasta (or any other little shaped pasta): 12 cups For garnish, use freshly grated Parmesan cheese. to serve as a garnish, finely chopped parsley

• In a Dutch oven or a big deep pot placed over medium heat, heat 1 tablespoon olive oil until shimmering
• Cook the sausage, breaking it up with a wooden spoon, until it is done. Cook for approximately 5 minutes, or until the meat is cooked through. Placing the cooked sausage on a platter and setting it aside In the same saucepan, heat the remaining tablespoon of olive oil until shimmering. Cook for 5 minutes, stirring occasionally, after which add the onions, celery, and carrots. Continue to sauté for another 20 seconds, or until the garlic is aromatic. Add in the tomato paste and mix well. Season with salt and pepper if desired. Combine the beans, diced tomatoes, tomato sauce, and chicken broth in a large mixing bowl. Combine the sugar, rosemary, basil, oregano, thyme, and previously cooked sausage in a large mixing bowl
• Mix well. Increase the heat and bring the mixture to a boil
• Once the water is boiling, add the pasta and decrease the heat to medium. Cook for 8 minutes, or until the pasta is al dente, stirring occasionally. Taste the soup for spices and make any necessary adjustments. Remove the pan from the heat
• Pour the soup into soup bowls and top with freshly grated parmesan and parsley

358 calories|38 grams of carbohydrates|17 grams of protein|16 grams of fat|5 grams of saturated fat|2 grams of polyunsaturated fat|8 grams of monounsaturated fat|29 milligrams of cholesterol|447 milligrams of sodium|735 milligrams of potassium|7 grams of fiber|4 grams of sugar|1875 international units of vitamin A|9 milligrams of vitamin C|92 milligrams of calcium|3 milligrams of iron

More Hearty Soup Recipes

• Calorie count 358kcal|carbohydrate count 38g|protein count 17g|fat count 16g|saturated fat 5g|polyunsaturated fat 2g|monounsaturated fat 8g|cholesterol 29mg|salt 447mg|potassium 735mg|fiber 7g|sugar 4g|vitamin A 1875IU|vitamin C 9mg|calcium 92mg|iron 3mg calorie

This Pasta e Fagioli Is The Perfect Weeknight Winter Dinner

Do you have a need for something meaty, healthful, and warm? The dish Pasta e Fagiole (often known as pasta and beans) is the solution. This soup comes together in no time and is quite flexible, making it ideal for those dismal winter days when you want something quick and tasty. Make use of anything you have in your crisper by chopping up and throwing it in the saucepan! Traditionally, this soup is cooked with dry beans, but we’ve made it using canned beans for the sake of convenience. Not only can we be confident that canned beans will be cooked precisely every time, but we can also use the canning liquid from the beans to enhance the flavor of the dish.

Just remember to account for the extra time required for soaking the dry beans.

We’ll go through all of the options for replacements and additions in detail below, so you can make your Pasta e Fagioli the best it can be!

That does not imply, however, that they must be the only veggies available.

If you like your soup to include more leafy greens, kale, bok choy, or escarole are all good choices.

You can add more delicate greens, such as swiss chard or spinach, near the end of the cooking process.

In this meal, the noodles are cooked with Ditalini, which are little tube-shaped pasta that is traditionally used in Italian cuisine.

You may use any type of pasta you have on hand, but we recommend avoiding longer noodles such as spaghetti and fettuccine.

It is, however, completely optional!

As soon as all of the fat has been rendered out of the pan, transfer it to a plate lined with paper towels and use the remaining fat to sauté your veggies.

The addition of chicken or shrimp would also be delicious; however, bear in mind that they cook at varying speeds and would need to be added at various phases of the cooking process.

Often, store-bought broth is seasoned with an excessive quantity of salt, making it taste bland.

Remember, it’s far simpler to correct a soup that’s been under-seasoned than it is to fix one that’s been over-seasoned.

This soup is substantial enough to serve without the addition of meat, so feel free to experiment!

When it comes to this meal, the CheeseParm is the most conventional path to go; a little freshly grated cheese on top before serving goes a long way.

They’ll add another layer of richness and flavor to this soup, elevating it to a whole new level of deliciousness.

If you’re on a tight budget, substitute pecorino for the parmesan.

Final touches and preparations A well-chosen garnish may completely transform a soup.

In addition to the herbs, red pepper flakes and a splash of lemon would be excellent additions.

However, be sure to include something with a little brightness, such as herbs or citrus, to give this rich soup a dose of brightness.

Salute!

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