Pioneer Woman Pasta Fagioli Recipe: Hearty & Easy Italian Soup

Discover the heartwarming flavors of Italy with this incredibly easy and satisfying pasta fagioli recipe, perfect for a comforting family meal any night of the week. This one-pot dish combines Italian sausage, tender vegetables, and hearty beans in a rich tomato broth seasoned with classic Italian herbs and spices, creating a soup that’s both flavorful and fuss-free, just like Pioneer Woman’s style.

Pasta e Fagioli

This pasta fagioli, also known as pasta and beans, is more than just a soup; it’s a complete meal in a bowl. It’s the kind of recipe that fills your kitchen with inviting aromas and brings everyone to the table with anticipation. If you’re a fan of uncomplicated yet deeply flavorful recipes, this pasta fagioli is sure to become a new family favorite, reminiscent of the hearty, home-style cooking championed by the Pioneer Woman. Serve it with a sprinkle of Parmesan cheese and some crusty bread for dipping to complete this rustic Italian experience. For bread options, consider pairing it with triple cheese garlic bread or bacon jalapeno cheddar beer bread for an extra touch of indulgence.

A comforting bowl of pasta e fagioli soup garnished with Parmesan cheese, alongside a cheese grater, suggesting a homemade, family-style meal.

While you might recognize a version of this soup from restaurants like Olive Garden, this homemade recipe elevates the classic to a new level of deliciousness. It’s simple enough for a weeknight dinner, yet impressive enough to serve to guests. Plus, it freezes beautifully, making it ideal for meal prepping or enjoying leftovers on a busy day. If you enjoy Olive Garden inspired soups, you might also love our recipes for chicken gnocchi soup, creamy chicken alfredo, and the refreshing Olive Garden salad.

Ingredients for Your Pioneer Woman Pasta Fagioli

This recipe uses simple, pantry-friendly ingredients to create a soup that’s bursting with flavor. Here’s what you’ll need to gather to make this comforting dish:

Extra Virgin Olive Oil: The foundation for building flavor, use good quality olive oil.
Italian Sausage: Choose mild or sweet Italian sausage for a family-friendly flavor, or hot Italian sausage if you prefer a bit of spice.
Fresh Vegetables: Aromatic sweet onion, carrots, celery, and garlic form the flavorful base of the soup.
Canned Fire-Roasted Tomatoes: These add a smoky depth that enhances the overall taste of the pasta fagioli.
Italian Seasonings: Dried oregano, marjoram, basil, and thyme, along with onion powder, red pepper flakes, and bay leaves, provide the classic Italian herb profile.
Low Sodium Chicken Broth: Forms the liquid base of the soup, choose low sodium to control the salt level.
Canned Tomato Sauce: Adds richness and tomato flavor to the broth. Opt for low sodium if available.
Kidney Beans and Cannellini Beans: A hearty bean duo that provides texture and protein.
Tomato Paste: Concentrated tomato flavor that thickens the soup and deepens the savory notes.
Ditalini Pasta: Small pasta like ditalini or elbow macaroni are perfect for this soup, capturing all the flavorful broth.

A rustic Dutch oven filled with a hearty serving of pasta e fagioli soup, highlighting the simple, wholesome ingredients.

Step-by-Step Guide to Making Pasta e Fagioli Soup

Follow these easy steps to create a pot of delicious Pioneer Woman style pasta fagioli in your own kitchen:

Sauté Sausage and Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until it’s partially browned. Then, add the chopped onion, carrots, and celery. Continue to cook until the sausage is fully browned and the vegetables have softened, about 5-7 minutes.
Bloom the Spices: Reduce the heat to low and stir in the minced garlic, dried oregano, marjoram, basil, thyme leaves, onion powder, and red pepper flakes. Cook for about 1 minute, stirring constantly, until fragrant. This step enhances the flavor of the spices.
Add Broth, Tomatoes, and Beans: Pour in the chicken broth and tomato sauce, then add the fire-roasted tomatoes, kidney beans, cannellini beans, and bay leaves. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally to allow the flavors to meld.
Thicken the Soup: In a separate bowl, ladle out about 2/3 cup of the hot soup liquid and whisk it together with the tomato paste until smooth. Pour this mixture back into the pot and simmer for another 5 minutes, stirring frequently. Remove the bay leaves at this point.
Add Pasta and Finish: Finally, add the ditalini pasta to the soup and simmer until the pasta is tender, about 10-12 minutes, or according to package directions. Be careful not to overcook the pasta.

An inviting overhead shot of pasta e fagioli served in a soup crock, accompanied by a slice of crusty bread, emphasizing a warm and satisfying meal.

Tips for Perfect Pioneer Woman Pasta Fagioli

To ensure your pasta fagioli is a success every time, consider these helpful tips:

Prep Your Carrots: For a visually appealing soup, peel your carrots before chopping. The bright orange color adds a lovely contrast to the dish.
Rinse Your Beans: Always drain and rinse canned beans to remove excess salt and starch. This simple step improves both the flavor and texture of the beans in your soup.
Pasta Choice: While ditalini is traditional, feel free to use other small pasta shapes like elbow macaroni or small shells.
Al Dente Pasta: Cook the pasta until it is al dente, meaning slightly firm to the bite. The pasta will continue to cook and soften in the hot soup even after you turn off the heat.
Freezing for Later: If you plan to freeze some of the soup, it’s best to remove the portion you want to freeze before adding the pasta. You can then cook fresh pasta when you reheat the soup for serving.
Serving Suggestion: Serve each bowl with a generous sprinkle of freshly grated Parmesan cheese for a salty, savory finish.
Storing Leftovers: Leftover pasta fagioli can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over low heat.

A comforting ladleful of pasta e fagioli being scooped from a Dutch oven, highlighting the hearty texture and inviting warmth of the soup.

Serving Ideas for Pioneer Woman Pasta Fagioli

This hearty pasta fagioli is a satisfying meal on its own, but you can enhance your dining experience with these serving suggestions:

Crusty Bread: Serve with a side of crusty Italian bread, garlic bread, or breadsticks for soaking up the delicious broth.
Side Salad: A simple green salad with a light vinaigrette provides a fresh contrast to the rich soup.
Parmesan Cheese: Always offer freshly grated Parmesan cheese to sprinkle on top just before serving.
Red Pepper Flakes: For those who like a bit more heat, offer extra red pepper flakes at the table.
Wine Pairing: A light-bodied red wine like Chianti or a crisp white wine like Pinot Grigio pairs wonderfully with pasta fagioli.

More Comforting Soup Recipes To Try

Looking for more soup inspiration? Explore these other comforting and flavorful soup recipes:

[

Chicken Gnocchi Soup](https://www.smalltownwoman.com/chicken-gnocchi-soup/)

[

Minestrone Soup](https://www.smalltownwoman.com/minestrone-soup/)

[Beef Noodle Soup

Beef Noodle Soup](https://www.smalltownwoman.com/beef-noodle-soup/)

[15 Bean Soup

15 Bean Soup](https://www.smalltownwoman.com/15-bean-soup/)

[Chicken Tortellini Soup

Chicken Tortellini Soup](https://www.smalltownwoman.com/chicken-tortellini-soup/)

[Italian Sausage Soup

Italian Sausage Soup](https://www.smalltownwoman.com/italian-sausage-soup/)

Pioneer Woman Pasta e Fagioli Recipe Card

Enjoy this flavorful and easy pasta fagioli recipe, a comforting Italian classic perfect for any meal.

Jump to Recipe

Print Recipe

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 8 servings

Ingredients

1 tablespoon extra virgin olive oil
1 lb Italian Sausage, mild or sweet
1 small onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried marjoram
½ teaspoon dried basil
½ teaspoon dried thyme leaves
½ teaspoon onion powder
¼ teaspoon red pepper flakes
4 cups low-sodium chicken broth
1 8 ounce can tomato sauce, low sodium preferred
1 14.5 ounce can fire roasted diced tomatoes
1 15.5 ounce can red kidney beans, rinsed and drained
1 15.5 ounce can cannellini beans, rinsed and drained
2 bay leaves
3 tablespoons tomato paste
1 cup ditalini pasta or elbow macaroni
Kosher salt and fresh ground black pepper to taste
Freshly grated Parmesan Cheese for serving (optional)

Instructions

Sauté Sausage and Vegetables: Heat olive oil in a Dutch oven or large pot over medium heat. Add sausage and cook until partially browned. Add onion, carrots, and celery; cook until sausage is browned and vegetables are soft.
Add Spices and Garlic: Reduce heat to low, stir in garlic, oregano, marjoram, basil, thyme, onion powder, and red pepper flakes. Cook for 1 minute, stirring.
Add Liquids and Beans: Stir in chicken broth, tomato sauce, fire-roasted tomatoes, kidney beans, cannellini beans, and bay leaves. Bring to a simmer and cook for 10 minutes.
Thicken Soup: Remove 2/3 cup hot broth, whisk with tomato paste, return to pot. Simmer 5 minutes, remove bay leaves.
Add Pasta: Add pasta, cook until al dente, about 10-12 minutes. Season with salt and pepper. Serve with Parmesan cheese if desired.

Recipe Notes

Peel carrots for better presentation.
Rinse and drain beans to reduce salt and starch.
Use any small pasta like ditalini, elbow macaroni, or small shells.
Cook pasta al dente as it continues to cook in the soup.
For freezing, remove portion before adding pasta. Add pasta when reheating.
Serve with 1-2 tablespoons of Parmesan cheese per serving.
Store leftovers in airtight container in fridge for up to 3 days. Reheat in microwave or stovetop.

Nutrition

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