Pasta Fagioli Soup is easy to make, tastes incredible and is the perfect cozy comfort food for chilly fall and winter days!

Hearty Pasta Fagioli Soup

Make a large pot of this Hearty Pasta Fagioli Soup for a warming and comforting meal. Freezer friendly and full of flavor - a dinner the family will love!
Course Lunch
Cuisine American, Italian, Traditional
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 people
Author Nora Rusev


  • 2 tablespoons olive oil
  • 1.5 ounces thick bacon diced
  • 1 pound Italian sausage casings removed and crumbled
  • 3 medium carrots peeled and diced
  • 5 medium celery stalks sliced
  • 2 yellow onions peeled and diced
  • 4 cloves garlic peeled and minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Italian herb blend
  • 1/2 cup red wine OR water
  • 1 24-oz can tomato sauce
  • 1 15-oz can diced fire-roasted tomatoes
  • 4 cups chicken broth OR water
  • Salt and black pepper to taste
  • 3/4 cup dry ditalini pasta
  • 1 15-oz can red kidney beans rinsed and drained
  • 1 15-oz can white cannelini or kidney beans, rinsed and drained
  • Grated parmesan to serve


  • Brown the meats: Heat the olive oil in a large Dutch oven over medium-high heat. Add the bacon and cook until browned, about 4 minutes. Add the sausage and continue cooking until browned as well, about 4-5 minutes.
  • Sauté the vegetables: Add the carrots to the meats in the pot and cook until starting to soften, about 4 minutes. Add the celery, onions and garlic and keep cooking for another 2-3 minutes.
  • Season and deglaze: Stir the tomato paste, Italian seasoning and garlic powder into the pot until evenly distributed. Pour the red wine OR water into the pot and cook, scratching the browned bits off the bottom of the pot.
  • Cook the soup: Add the tomato sauce, diced tomatoes, chicken broth, salt and pepper to the pot. Stir well and bring to a boil. Reduce the heat to a low simmer and cover the pot. Cook for about 20-30 minutes, or until the vegetables are tender.
  • Finish the soup: While the soup is cooking, prepare the ditalini according to package directions. Once the soup is done cooking, stir in both beans and cook for 1-2 minutes or until heated through. Stir in the ditalini and serve with grated parmesan.


To freeze the soup, leave out the pasta. Pack in airtight containers and label so you'll know what's in your random containers in two months. To reheat, defrost in the fridge overnight. Heat until boiling and piping hot everywhere. Keeps for 3 months in the freezer.