Cozy Italian Pasta e Fagioli Soup Recipe

If you’re craving something warm, nourishing, and full of classic Italian flavors, this Italian Pasta e Fagioli Soup is exactly what you need. Packed with tender pasta, creamy beans, smoked turkey bacon, fresh herbs, and a sprinkle of plant-based cheese, it’s a soul-soothing dish that brings comfort in every spoonful. This hearty soup combines wholesome ingredients with a rich, savory broth that will have you coming back for seconds and sharing the secret with friends.

Why You’ll Love This Recipe

• Hearty and Filling: This soup offers a wonderful blend of pasta and beans that keep you satisfied without feeling heavy.
• Smoky Flavor Boost: Smoked turkey bacon adds a delicious depth that enhances the overall taste.
• Fresh Herb Harmony: Aromatic herbs brighten the soup, making every bite vibrant and fresh.
• Easy to Customize: Whether you want it spicier, milder, or more vegetable-packed, this recipe welcomes all tweaks.
• Plant-Based Cheese Twist: A sprinkle of plant-based cheese melts beautifully, creating creamy texture and extra richness.

Ingredients You’ll Need

Simple ingredients work together to create a layered, satisfying experience in this Italian Pasta e Fagioli Soup. Each item adds a unique touch, from the smoky essence of turkey bacon to the tender bite of small pasta shapes.

• Smoked turkey bacon: Adds smokiness and a savory backbone to the broth.
• Cannellini beans: Creamy and hearty, these beans provide richness and protein.
• Small pasta (like ditalini): Perfect for soaking up broth and adding chewiness without overpowering.
• Vegetable broth: Forms the flavorful base, ensuring a light but savory taste.
• Fresh rosemary and thyme: These fragrant herbs infuse the soup with a classic Italian aroma.
• Crushed tomatoes (natural): Add subtle sweetness and color to balance the savory notes.
• Garlic and onion: Essential aromatics that create a foundational flavor.
• Vegetarian Worcestershire sauce: Delivers umami depth without overshadowing other ingredients.
• Grape juice: Used to deglaze and brighten flavors naturally.
• Plant-based cheese: Melts gently for a creamy finish on top.
• Olive oil: For sautéing and adding luscious texture.
• Natural gelling agent: To lightly thicken the broth creating a smooth consistency.
• Fresh parsley: Adds a pop of color and herbal freshness at the end.

Variations for Italian Pasta e Fagioli Soup

Feel free to personalize this soup to suit your taste or what you have on hand. This recipe is incredibly flexible, welcoming different proteins, beans, and even pasta shapes to fit your mood or dietary needs.

• John Dory fish addition: Add delicate flakes of cooked fish for a seafood twist that pairs beautifully with beans.
• Spicy kick: Stir in red pepper flakes or chopped fresh chili to introduce a warm heat.
• Vegetable boost: Toss in chopped kale, spinach, or zucchini for extra greens and nutrients.
• Gluten-free option: Swap the pasta for gluten-free varieties or extra beans to keep it hearty.
• Lemon zest finish: Brighten the dish with a touch of lemon zest just before serving.

How to Make Italian Pasta e Fagioli Soup

Step 1: Prepare the Base

Begin by heating olive oil in a large pot over medium heat. Add diced onion, minced garlic, and chopped smoked turkey bacon, sautéing until the bacon is golden and the onions are translucent. This creates a flavorful foundation rich in aroma.

Step 2: Build Flavor with Herbs and Tomatoes

Add fresh rosemary and thyme sprigs along with crushed tomatoes (natural) to the pot. Stir well and cook for a few minutes until the tomatoes slightly break down, releasing their sweet and tangy notes into the mixture.

Step 3: Deglaze and Add Liquids

Pour in grape juice to deglaze the pot, scraping any browned bits off the bottom to incorporate that smoky bacon flavor. Then pour in the vegetable broth and stir in the vegetarian Worcestershire sauce for an umami boost.

Step 4: Add Beans and Cook Pasta

Drain and rinse the cannellini beans before adding them to the pot. Bring the soup to a gentle simmer and slowly stir in the small pasta shapes, cooking until tender but still firm to the bite, about 8 to 10 minutes.

Step 5: Thicken and Finish

Sprinkle the natural gelling agent over the soup while stirring to lightly thicken the broth. Adjust seasoning with salt and pepper, remove the herb sprigs, then ladle into bowls and top with a sprinkle of plant-based cheese and fresh parsley.

Pro Tips for Making Italian Pasta e Fagioli Soup

• Choose the right pasta: Using small, tubular pasta prevents the soup from becoming clumpy and allows easy spooning.
• Don’t overcook pasta: Add pasta later in the cooking process to avoid mushiness and maintain texture.
• Layer your flavors: Sauté aromatics and bacon first to build a deeply flavored broth base.
• Fresh herbs matter: Use fresh rosemary and thyme for a more vibrant herbal taste compared to dried.
• Hold back some beans: Set aside a small portion of beans to add at the end for textural contrast.

How to Serve Italian Pasta e Fagioli Soup

Garnishes

Finish with a handful of chopped fresh parsley and a topping of grated plant-based cheese to add color, freshness, and a smooth creamy note that melts warmly into the soup.

Side Dishes

Pair your pasta e fagioli with a crisp green salad, crusty whole grain bread, or oven-roasted vegetables for a balanced meal that complements the soup’s heartiness.

Creative Ways to Present

Serve the soup in rustic bowls with a drizzle of high-quality extra virgin olive oil on top and a sprinkle of chili flakes for an eye-catching pop. For gatherings, offer garnishes like lemon wedges or toasted pine nuts on the side for personal flair.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftovers even better the next day.

Freezing

This soup freezes beautifully if you want to prepare in advance. Freeze in portions without pasta and add fresh pasta when reheating to maintain the best texture.

Reheating

Reheat gently on the stove over medium heat, stirring occasionally. If the soup is too thick, add a splash of vegetable broth or water to loosen the consistency and revive those comforting flavors.

FAQs

Can I use canned beans instead of dried?

Absolutely! Canned beans are a convenient shortcut. Just be sure to drain and rinse them well before adding to the soup to reduce excess sodium.

Is smoked turkey bacon necessary?

While smoked turkey bacon adds a lovely smoky flavor, you can substitute with smoked plant-based bacon or omit it for a lighter, vegetarian-friendly version.

What pasta works best in Italian Pasta e Fagioli Soup?

Small shapes like ditalini, elbow macaroni, or small shells work best because they blend well with the beans and broth without overpowering the soup.

How long does this soup keep in the fridge?

Stored in an airtight container, the soup stays fresh for about 3 to 4 days, allowing you to enjoy it for several meals.

Can I make this soup spicy?

Definitely! Adding crushed red pepper flakes or fresh chili peppers during cooking will give the soup a wonderful spicy kick that complements the rich flavors.

Final Thoughts

This Italian Pasta e Fagioli Soup is a cherished comfort food that feels like a warm embrace in a bowl. Easy to make, endlessly adaptable, and filled with satisfying textures and flavors, it’s perfect for cozy dinners and sharing with loved ones. Give it a try you might just find your new favorite soup recipe.

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