Copycat Pasta Fagioli Soup: A Hearty, Comforting Italian Classic

 

Ingredients for Copycat Pasta Fagioli Soup

Here’s what you’ll need to make this mouthwatering soup:

For the Soup Base:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, chopped
• 1 (15 oz) can diced tomatoes, with juices
• 1 (15 oz) can red kidney beans, drained and rinsed
• 1 (15 oz) can white beans (such as cannellini or Great Northern beans), drained and rinsed
• 4 cups low-sodium chicken or vegetable broth (you can use beef broth for a richer flavor)
• 2 cups water
• 1 1/2 cups small pasta (such as elbow macaroni, ditalini, or small shells)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried rosemary (optional, for extra depth of flavor)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 bay leaf

For the Meat Option (optional):

• 1/2 lb Italian sausage (either mild or spicy, depending on your preference), casings removed
• 1/4 lb ground beef (optional, for a heartier soup)

For the Garnish:

• 1/4 cup freshly grated Parmesan cheese (optional, for serving)
• Fresh parsley, chopped (optional, for garnish)

Equipment Needed:

• Large soup pot or Dutch oven
• Knife and cutting board
• Wooden spoon or spatula
• Can opener
• Measuring spoons and cups

• Step 1: Sauté the Vegetables

  Start by heating 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat. Once the oil is hot, add the chopped onion and minced garlic. Sauté them for about 3-4 minutes, or until the onion becomes translucent and the garlic becomes fragrant.

  • Stir occasionally to ensure the garlic doesn’t burn.

  Next, add the diced carrots and chopped celery to the pot. Continue sautéing for about 5-7 minutes until the vegetables start to soften.

  Step 2: Brown the Meat (Optional)

  If you’re adding Italian sausage or ground beef, now is the time to cook it. Push the vegetables to one side of the pot and add the sausage or ground beef. Use a wooden spoon to break it up as it cooks. Stir occasionally and cook until browned and cooked through, about 5-7 minutes.

  • If you’re not using meat, simply skip this step and move on to the next one.

  Step 3: Add the Tomatoes and Broth

  Once the meat is browned (or if you skipped the meat step), add the diced tomatoes (with their juices) into the pot. Stir everything together.

  Now, pour in the chicken broth (or vegetable broth) and water, followed by the dried oregano, dried basil, dried rosemary (if using), salt, and black pepper. Add a bay leaf for extra flavor and stir everything to combine.

  • Bring the soup to a boil over medium-high heat.

  Step 4: Add the Beans

  Once the broth comes to a boil, reduce the heat to low and add the red kidney beans and white beans. Stir to combine. These beans will give the soup its creamy texture and hearty feel.

  • Let the soup simmer for about 10 minutes to allow the flavors to meld together.

  Step 5: Cook the Pasta

  Next, add the pasta to the soup. Stir well and allow the pasta to cook according to the package directions, which is typically around 8-10 minutes.

  • Keep an eye on the pasta to make sure it doesn't overcook. If you like it firmer, check the pasta a minute or two before the suggested cooking time.

  Step 6: Simmer and Adjust the Seasoning

  After the pasta is cooked, let the soup simmer for an additional 5 minutes to ensure the flavors have time to meld together. Taste the soup and adjust the seasoning if necessary. You might want to add more salt, pepper, or herbs to suit your taste.

  • If the soup is too thick, you can add a little more water or broth to reach your desired consistency.

  Step 7: Serve and Garnish

  Once the soup is ready, remove the bay leaf from the pot and discard it. Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and chopped parsley for added flavor and color.

  • Serve the soup with crusty bread or garlic bread on the side for an extra treat.