Mama Mia's Hearty Pasta Fagioli Soup
Warm up with my Mama Mia's Pasta Fagioli soup! This hearty, Olive Garden-inspired Italian classic is packed with flavor. Easy, comforting, and ready in under an hour! Get the recipe now.
Alright, let's dive into this mama mia's hearty pasta fagioli soup recipe! honestly, who doesn't love a good bowl of soup, especially when it's packed with flavor and makes you feel all warm and fuzzy inside? this pasta fagioli soup is the perfect comfort food.
A Hug in a Bowl: My Pasta Fagioli Story
Have you ever made something that just smells like home? for me, this pasta fagioli soup recipe is it. i remember my nonna used to whip up a big pot every autumn.
The aromas of garlic and oregano would fill the whole house. she’d serve it with crusty bread, perfect for soaking up every last drop.
It’s one of my favorite soups recipes .
Rustic Roots, Modern Comfort
Pasta fagioli soup , meaning "pasta and beans," originates from italy. it's a humble dish born from simple ingredients. it’s designed to be filling and nourishing.
This recipe sits at an easy-medium difficulty level. from start to finish, it takes about an hour. and it generously serves 6-8 people.
Perfect for a family dinner or a cozy night in. if you are used to olive gardens pasta fagioli , you will see that is quite similar in terms of flavor.
Why You'll Adore This Soup
Besides being incredibly delicious, pasta fagioli is packed with goodness. the beans are a fantastic source of protein and fiber.
Plus, it's loaded with vegetables, making it a nutritious and satisfying meal. this is one of the best fall pasta soup recipes there is.
It is the perfect dish for a chilly evening. it’s special because it's simple, wholesome, and full of heart. if you fancy a twist you could add some pasta fagioli with spinach .
Time to Gather 'Round: Ingredients You'll Need
Let's grab our ingredients. you’ll need olive oil, onion, carrots, celery, garlic, chicken broth, cannellini beans, diced tomatoes, oregano, basil, red pepper flakes, ditalini pasta, parsley, parmesan cheese, salt, and pepper.
The salt and lavender pasta fagioli is such a good addition if you like a twist. are you ready to turn these ingredients into magic? let's get cooking! you can use other types of pasta in soup , but for soup pasta fagioli , i prefer ditalini.
Right, let’s dive into what you’ll need to create this epic Pasta Fagioli Soup . It’s all about proper Italian comfort food, innit?
Ingredients & Equipment: The Lowdown
This ain’t rocket science. It's all pretty straightforward.
Main Ingredients: The Stars of the Show
- Olive Oil: 1 tablespoon (15ml). Extra virgin is best. The real deal, you know?
- Onion: 1 medium , yellow, chopped. About 1 cup . Not too fussy, just get it chopped.
- Carrots: 2 , peeled and diced. Again, about 1 cup . Adds a nice bit of sweetness.
- Celery: 2 stalks , diced. 1 cup . The underdog flavour base for this!
- Garlic: 2 cloves , minced. That's about 2 teaspoons . Fresh is king here, mate.
- Chicken Broth: 6 cups (1.4 liters). Proper chicken broth makes all the difference.
- Cannellini Beans: 1 (15-ounce) can (425g), rinsed and drained. Creamy, dreamy.
- Diced Tomatoes: 1 (14.5-ounce) can (411g), undrained. Good quality ones here.
- Dried Oregano: 1 teaspoon . Dried is fine for this one, no dramas.
- Dried Basil: 1/2 teaspoon . Adds a touch of Italian magic.
- Red Pepper Flakes: 1/4 teaspoon (optional). Adds a cheeky kick.
- Ditalini Pasta: 1/2 cup (about 50g). Small pasta shapes work best.
- Parsley: 2 tablespoons , fresh, chopped. Gotta have that fresh finish.
- Parmesan Cheese: Grated, for serving (optional). Always a good shout!
For the beans, look for a creamy texture. you want them to melt in your mouth! seriously, though, good quality chicken broth is a must for a great pasta fagioli soup .
Using the right ingredients you can end up with a delightful pasta fagioli olive garden copycat.
Seasoning Notes: Spice It Up!
Oregano and basil are non-negotiable. they are the basis of salt and lavender pasta fagioli . red pepper flakes? optional, but i say go for it! for a more complex flavour, chuck in a bay leaf while it simmers.
Remember a dash of salt & pepper can go a long way.
Equipment Needed: Keep It Simple
- Large Dutch Oven or Stockpot: Big enough to hold everything. No stress.
- Cutting Board: For all that chopping.
- Chef's Knife: A good knife makes life easier, eh?
- Can Opener: Don't be caught short!
- Measuring Cups and Spoons: Precise measurements matter.
- Ladle: For serving that gorgeous soup pasta fagioli .
Don't have a Dutch oven? A large pot will do! Honestly, for equipment, keep it to the bare minimum. Simple as.
I remember the first time i made pasta e fagioli soup recipe . i didn't have a dutch oven! so, i used my biggest saucepan.
It worked a treat! don't be afraid to improvise. this fall pasta soup recipes warms you up in minutes.
It really is one of my favorite soups recipes for colder days and I know it will become one of yours too.
Alright, let's get this pasta fagioli soup party started! i'm thinking back to my trip to tuscany... the smell of simmering tomatoes just everywhere .
Honestly, this recipe is like bottling that up. it's one of my favorite fall pasta soup recipes , so get ready for some serious comfort food.
Mama Mia's Hearty Pasta Fagioli Soup Recipe Card
Ingredients:
Instructions:
Mama Mia's Hearty Pasta Fagioli: A Hug in a Bowl
This pasta fagioli (pasta and beans, innit?) is a proper rustic italian soup. think chilly evenings, tender pasta, creamy beans.
..oh my gosh, i'm getting hungry just thinking about it! it's super satisfying and proper nutritious. forget the pasta fagioli olive garden version; this is nonna-approved! and if you're a fan of adding some greens, you can try pasta fagioli with spinach .
Prep Like a Pro: Your Mise en Place
- First things first: Chop everything . One medium yellow onion, 2 carrots, 2 celery stalks, and mince 2 cloves of garlic. It's all about the mise en place, you know? Trust me, it'll save you a headache.
- Next, rinse and drain one can of cannellini beans. Open that can of diced tomatoes. Get your dry oregano and basil measured out. And for those who like some Salt And Lavender Pasta Fagioli , don't forget that pinch of red pepper flakes, if you're feeling brave.
- Safety reminder: Watch those fingers when you're chopping! We don't want any accidents.
Cook This Magic: Step-by-Step
- Heat 1 tablespoon of olive oil in your best Dutch oven over medium heat. Chuck in the onion, carrots, and celery. Cook them for about 5- 7 minutes, until they soften up a bit.
- Add the minced garlic and cook for just 1 minute, until you can smell it properly. That’s the stuff.
- Stir in one can of cannellini beans, one can of diced tomatoes (juice and all!), 6 cups of chicken broth, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and a pinch of red pepper flakes. Bring the whole shebang to a simmer.
- Turn the heat down a bit and let it simmer for 20 minutes. This is when the magic happens, the flavors start to meld together proper.
- Stir in 1/2 cup of ditalini pasta. Cook until the pasta's nice and tender – about 10- 12 minutes. Don't forget to stir now and then to stop it sticking.
- Season with salt and pepper to your liking. Stir in 2 tablespoons of fresh parsley.
- Ladle into bowls and top with some grated Parmesan cheese. Serve it up hot!
Pro Tips from Yours Truly
- Don't overcook the pasta! Nobody likes mushy pasta in soup. Add it late .
- Soup too thick? Just add a bit more broth to get it right.
- For an extra oomph , chuck in a Parmesan rind while it simmers. Take it out before serving, obviously.
- Common Mistake: Forgetting to season! Taste as you go, yeah?
- Make-Ahead Option: You can make the soup a day ahead. Just don't add the pasta until you reheat it, or it’ll be a right mess! Consider this great addition to your favorite soups recipes collection.
This is a basic recipe, so there are tons of options to change. You can easily use this Pasta E Fagioli Soup Recipe and make it your own. Enjoy!
Okay, here's that "Recipe Notes" section, all human-like and hopefully hitting the mark!
Recipe Notes for Mama Mia's Hearty Pasta Fagioli Soup
Right then, so you're about to whip up this amazing pasta fagioli soup recipe , yeah? here are a few little nuggets of wisdom i've picked up along the way.
Honestly, some of these i learned the hard way!
Serving Up Some Deliciousness
Okay, so you've got your pasta fagioli olive garden style soup ready. how to make it look fancy? honestly, just chucking it in a bowl works for me.
But! if you're having people round, a bit of a drizzle of good olive oil, a sprinkle of fresh parsley and a proper grating of parmesan takes it up a notch.
And get some nice crusty bread. proper dipping material. maybe a side salad too. makes it look like you've gone all-out.
And to wash it all down? A light-bodied red. Like, you know, that cheap Chianti everyone buys. Or whatever you've got in the cupboard.
Storing That Liquid Gold
Right, you've made a massive pot of this soup pasta fagioli . get it cooled down properly before you bung it in the fridge.
Like, don't leave it on the side all night, yeah? pop it in a sealed container and it'll be good for 3-4 days.
Fancy freezing it? go for it! but the pasta will go a bit softer when you reheat it. still tastes good, though! defrost it properly and then heat it up on the hob until it's piping hot.
Sorted.
Twists and Turns
Want to mix things up a bit? Pasta fagioli with spinach is always a winner. Just chuck a load in at the end until it wilts.
For the veggies, try adding some fall pasta soup recipes , like butternut squash or kale. ooh, or if you fancy a bit of a treat, some crumbled sausage goes down a storm.
Just saying! for our vegetarian mates, simply swap the chicken broth for vegetable broth and keep it delicious.
Nutrition Nitty-Gritty
Okay, i'm no nutritionist. but roughly, you're looking at about 250-300 calories a bowl. loads of protein and fibre from the beans, which is always a good thing.
And, you know, it's got vegetables in it. gotta be healthy, right?
But hey, this is all just a guideline. don't sweat it too much. the important thing is that it tastes good.
Now go on, get in the kitchen and make some magic. trust me, you'll love this version of salt and lavender pasta fagioli , which is on my list of favorite soups recipes too! this pasta in soup will warm you up inside out!
Frequently Asked Questions
How can I make sure my pasta doesn't turn to mush in the pasta fagioli soup?
Ah, the age-old pasta soup dilemma! The key is timing. Add the pasta towards the very end of the cooking process, about 10-12 minutes before serving. This ensures it cooks al dente without becoming a soggy mess, like a forgotten brew left on the side. Remember, pasta continues to cook in the hot broth even after you turn off the heat, so err on the side of slightly undercooked.
Can I make pasta fagioli soup vegetarian or even vegan?
Absolutely! This is a very adaptable recipe. To make it vegetarian, simply use vegetable broth instead of chicken broth. For a vegan version, ensure your vegetable broth is vegan-friendly (some contain animal-derived flavorings). You can also add some extra veggies like diced zucchini or bell peppers to bulk it up.
My pasta fagioli soup is too thick! What can I do?
Don't fret, it's an easy fix! The soup thickens as it sits, especially if you used a lot of starchy pasta. Simply add more broth (chicken or vegetable, depending on your preference) until you reach your desired consistency. Stir it in gradually to avoid making it too thin; you want it more Goldilocks than a river.
How long does pasta fagioli soup last, and what's the best way to store it?
Pasta fagioli soup will keep in the fridge for 3-4 days in an airtight container. Be aware that the pasta will continue to absorb liquid as it sits, so it might thicken up even more. When reheating, you may need to add a splash of broth or water to loosen it up. Freezing isn't ideal as the pasta can become mushy, but if you must, undercook the pasta slightly before adding it to the soup. The texture won't be quite the same once thawed, but it'll still taste delicious!
I want to add a bit more flavour to this pasta fagioli soup, any tips?
Consider yourself a budding Jamie Oliver, eh? A Parmesan rind simmered in the soup adds a great savory depth (remove before serving!). A splash of red wine vinegar or a squeeze of lemon juice at the end can brighten up the flavors. For a richer, heartier soup, brown some pancetta or Italian sausage (removed from the casing) in the pot before adding the aromatics.
What kind of pasta is best for Pasta Fagioli Soup?
Ditalini pasta is a traditional choice for pasta fagioli, but small elbow macaroni, small shells, or even broken spaghetti will work just fine. The key is to use a small shape that complements the beans and vegetables in the soup. Avoid larger pasta shapes that might overwhelm the dish; you want everything in harmony, not a pasta takeover!