Pasta e Fagioli Italian Soup with Sausages & Beef brings together rustic Italian flavors in one comforting bowl. A hearty blend of spicy sausage and tender beef mingles with creamy cannellini beans and al dente ditalini pasta, all simmered in a rich tomato broth scented with thyme and rosemary. Whether you’re craving a cozy lunch or a satisfying dinner, this soup’s balance of savory meats, bright vegetables, and fragrant herbs will have you coming back for seconds.
Key Ingredients
Before you dive into cooking, let’s gather everything you need to create this soul-warming soup:
- 2 tablespoons olive oil: Provides a flavorful base for sautéing the meats and veggies.
- 1 pound Italian sausage, casings removed: Delivers spicy, savory depth to the broth.
- 1/2 pound ground beef: Adds hearty richness and extra protein.
- 1 large onion, diced: Offers sweetness and aromatic complexity.
- 2 carrots, diced: Brings natural sweetness and color.
- 2 stalks celery, diced: Contributes a fresh, subtle earthiness.
- 3 cloves garlic, minced: Infuses the soup with pungent, savory notes.
- 2 tablespoons tomato paste: Concentrates tomato flavor and thickens the broth.
- 14 ounces crushed tomatoes: Provides a rich, tangy foundation.
- 15 ounces cannellini beans, drained and rinsed: Adds creamy texture and protein.
- 4 cups beef broth: Enhances the soup with deep, savory richness.
- 4 cups chicken broth: Balances the beef broth with a lighter flavor.
- 1 cup ditalini pasta: Offers the perfect al dente bite.
- 1 teaspoon dried thyme: Lends an earthy, herbal aroma.
- 1 teaspoon dried rosemary: Contributes piney, fragrant undertones.
- 1 bay leaf: Infuses a subtle layer of herbal complexity.
- Salt, to taste: Enhances all the flavors.
- Ground black pepper, to taste: Provides a gentle heat and spice.
- 2 tablespoons chopped fresh parsley: Brightens the soup with fresh herbaceous notes.
- Grated Parmesan cheese, to taste: Adds a salty, nutty finish on top.
How To Make Pasta e Fagioli Italian Soup with Sausages & Beef
Creating this soup is straightforward and immensely rewarding—you’ll brown the meats, build layers of flavor with vegetables and aromatics, then simmer everything until the broth becomes a luscious, herb-infused delight. Finally, tender pasta and beans join the party for a truly comforting meal.
1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add Italian sausage and ground beef, breaking up the meat with a spoon, and cook until browned, about 5 minutes, then drain excess fat if needed.
3. Stir in diced onion, carrots, and celery, cooking until softened and translucent, about 5 minutes.
4. Add minced garlic and tomato paste, stirring constantly for 1 minute to toast the paste and release its sweet-tomato flavors.
5. Pour in crushed tomatoes, cannellini beans, beef broth, and chicken broth. Add dried thyme, dried rosemary, and bay leaf, then bring to a rolling boil.
6. Reduce heat to low and simmer uncovered for 15 minutes to let flavors meld and deepen.
7. Stir in ditalini pasta and simmer until al dente, about 10 minutes, stirring occasionally to prevent sticking.
8. Remove and discard the bay leaf, then season with salt and ground black pepper to your taste.
9. Stir in chopped fresh parsley for a burst of color and freshness.
10. Ladle the hot soup into bowls and top each serving with a generous sprinkle of grated Parmesan cheese.
Serving Suggestions
This soup is a star on its own, but these ideas will take it to the next level:
- Serve with warm, crusty Italian bread to soak up every drop of the tomato broth.
- Pair with a crisp green salad dressed simply in olive oil and vinegar for a bright counterpoint.
- Offer a grated cheese platter—Parmesan, Pecorino, or even fontina—for guests to customize their bowls.
- Finish each portion with a drizzle of extra-virgin olive oil and a few red pepper flakes for a hint of heat.
Tips For Perfect Pasta e Fagioli Italian Soup with Sausages & Beef
Getting this soup just right is all about choosing good ingredients and timing your steps. Here are a few friendly pointers to help you nail every batch:
- You can substitute pancetta for Italian sausage for a smoky flavor
- Replace ditalini with small shells or elbow macaroni if preferred
- The soup will thicken as it cools; add extra broth or water to adjust consistency
- Store leftovers in an airtight container in the refrigerator for up to 3 days
How To Store It
After enjoying your hearty bowl, you’ll want to keep any leftovers tasting just as fresh:
- Refrigerate in an airtight container for up to 3 days to preserve flavor and prevent drying out.
- Freeze individual portions in zip-top bags (remove excess air) for up to 3 months—thaw overnight in the fridge before reheating.
- Reheat gently on the stovetop over medium-low heat, stirring and adding a splash of broth if it’s too thick.
- For quick meals, separate pasta and soup when storing, then combine and warm through to avoid mushy noodles.
Frequently Asked Questions
Here are answers to some common questions, so you can cook with confidence:
- Q: How long does it take to prepare and cook this Pasta e Fagioli soup?
Total time is about 45 minutes. Prep (chopping onion, carrots, celery, garlic) takes roughly 10 minutes. Browning the sausage and beef takes 5 minutes, sautéing the vegetables another 5 minutes, cooking the garlic and tomato paste 1 minute, simmering the soup base for 15 minutes, and cooking the pasta about 10 minutes.
- Q: Can I use pancetta instead of Italian sausage?
Yes. Substitute 1 pound of diced pancetta for the sausage. Render the pancetta in the pot over medium heat until crisp, about 5–7 minutes, then add the ground beef. Reduce added salt since pancetta is quite salty, and proceed with the recipe as written.
- Q: How can I adjust the thickness of the soup?
The soup thickens as it cools due to the starch from pasta and beans. To thin it, stir in extra beef or chicken broth (¼ cup at a time) until you reach your desired consistency. To thicken it further, simmer uncovered for a few extra minutes to reduce liquid or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water.
- Q: How do I prevent the ditalini pasta from becoming mushy in leftovers?
Cook the pasta just until al dente (about 10 minutes) so it holds its shape. Cool the soup quickly before refrigerating. For best results, store the soup and pasta separately, then combine and heat through when serving, or add a splash of broth when reheating to restore texture.
- Q: Can I swap ditalini for other pasta shapes?
Absolutely. Small shells, elbow macaroni, or tubetti all work well. If using a different shape, adjust the cooking time by 1–2 minutes as needed and test for al dente doneness before removing from heat.
- Q: What’s the best way to store and reheat leftovers?
Let the soup cool slightly, then transfer to an airtight container and refrigerate for up to 3 days. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if it’s too thick. You can also microwave in 1-minute intervals, stirring between cycles.
- Q: How can I make this soup spicier?
Stir in ¼ to ½ teaspoon of red pepper flakes when you add the garlic and tomato paste. Alternatively, use a hot Italian sausage or finish each bowl with a few drops of your favorite hot sauce.
- Q: Why use both beef and chicken broth in this recipe?
Combining beef broth’s deep, savory richness with chicken broth’s lighter, more delicate flavor creates a well-balanced soup base. Using both ensures the broth isn’t overly heavy or too thin, giving you a more complex taste.
What Makes This Special
This Pasta e Fagioli Italian Soup with Sausages & Beef is special because it balances bold meats, creamy beans, tender pasta, and herbal notes in every spoonful—with just enough charm to make you grin. It’s the kind of rustic comfort food that’s easy to whip up and even easier to fall in love with. Go ahead, print this recipe, stash it for cozy nights, and let me know if you tweak anything or have questions. I’d love to hear how it turns out!
Pasta e Fagioli Italian Soup with Sausages & Beef
Description
Chunks of spicy sausage and beef mingle with tender cannellini beans and al dente ditalini in a rich tomato broth, fragrant with herbs and finished with a sprinkle of Parmesan.
Ingredients
Instructions
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Heat olive oil in a large pot over medium heat.
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Add Italian sausage and ground beef and cook until browned, breaking up the meat, about 5 minutes.
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Stir in onion, carrots, and celery and cook until softened, about 5 minutes.
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Add garlic and tomato paste and cook, stirring constantly, for 1 minute.
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Pour in crushed tomatoes, cannellini beans, beef broth, and chicken broth, then add thyme, rosemary, and bay leaf and bring to a boil.
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Reduce heat and simmer for 15 minutes to meld the flavors.
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Stir in ditalini pasta and cook until al dente, about 10 minutes.
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Remove and discard the bay leaf, then season with salt and ground black pepper to taste.
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Stir in chopped fresh parsley.
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Ladle soup into bowls and top with grated Parmesan cheese.
Note
- You can substitute pancetta for Italian sausage for a smoky flavor
- Replace ditalini with small shells or elbow macaroni if preferred
- The soup will thicken as it cools; add extra broth or water to adjust consistency
- Store leftovers in an airtight container in the refrigerator for up to 3 days
