20-Minute Pasta Fagioli: A Speedy Bowl of Comfort

There are certain dishes that just feel like a warm hug in a bowl, and Pasta Fagioli is undeniably one of them. I remember, years ago, as a young line cook in a bustling Italian trattoria, the sheer volume of food we churned out. Yet, even amidst the organized chaos of a busy Saturday night, the soup station always had a pot of something soul-warming simmering away. Pasta Fagioli was a regular star, a humble yet deeply satisfying blend of beans, pasta, and savory broth. The aroma alone would fill the kitchen with a comforting, rustic charm that spoke of home-cooked meals and shared laughter. It’s a dish that doesn’t demand fussy techniques or rare ingredients, yet it delivers a flavor punch that’s both complex and utterly familiar.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: 6-8
• Yield: Approximately 8 cups
• Dietary Type: Can be adapted for vegetarian/vegan by omitting sausage and cheese.

Ingredients

This quick Pasta Fagioli relies on pantry staples and a few flavorful additions to create a hearty soup in a flash.

• 1 lb Bob Evans bulk Italian sausage (or your favorite mild or hot Italian sausage)
• 1 (1.25 ounce) package McCormick’s Mild Chili Seasoning Mix
• 1 (8 ounce) can tomato sauce
• 1 (8 ounce) can pizza sauce
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1 (15 ounce) can red kidney beans, undrained
• 1 (15 ounce) can white cannellini beans (or pinto beans), undrained
• 1 cup water
• 1 cup ditali pasta, cooked and drained (or another small pasta shape like elbow macaroni or orzo)
• 1/4 cup shredded Parmesan cheese (or Asiago cheese, optional for garnish)

Equipment Needed

For this speedy soup, you won’t need much beyond your basic kitchen arsenal:

• A large soup pot or Dutch oven
• A skillet for browning the sausage (if not using a pot large enough for both)
• A measuring cup
• A teaspoon and tablespoon
• A colander for draining pasta
• A knife and cutting board for mincing garlic

Instructions

The beauty of this Pasta Fagioli lies in its sheer speed and simplicity. We’re essentially building layers of flavor in one pot, making cleanup a breeze.

1. Brown the Sausage: Begin by browning the Italian sausage in your soup pot over medium-high heat. Use a spoon or spatula to break it up as it cooks. Once it’s nicely browned and cooked through, rinse the sausage under hot water and drain it well. This step is crucial for removing excess grease, ensuring a cleaner, less oily final soup.
2. Add Aromatics and Spices: Return the drained sausage to the soup pot. Add the minced garlic, the entire McCormick’s Mild Chili Seasoning Mix, and the Italian seasoning. Stir everything together for about 1 minute, allowing the garlic to become fragrant and the spices to toast slightly in the residual heat.
3. Incorporate Sauces and Beans: Pour in the tomato sauce and the pizza sauce. Add the red kidney beans and the white cannellini beans, do not drain them. The liquid from the canned beans adds body and flavor to the soup.
4. Simmer and Cook Pasta: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 10 minutes. While the soup base is simmering, cook the ditali pasta in a separate pot according to package directions. Be sure to drain the pasta well once it’s cooked al dente.
5. Combine and Finish: Carefully add the cooked and drained ditali pasta to the simmering soup. Stir gently to combine. Let the soup simmer for another 5 minutes, allowing the pasta to absorb some of the savory broth and for all the flavors to meld beautifully.
6. Garnish and Serve: Ladle the hot Pasta Fagioli into bowls. If desired, garnish each serving with shredded Parmesan cheese.

Expert Tips & Tricks

• Sausage Choice: While this recipe calls for mild Italian sausage, don’t hesitate to use hot Italian sausage if you enjoy a bit of heat. You can also explore other bulk Italian sausage varieties for different flavor profiles.
• Bean Versatility: The recipe suggests kidney and cannellini beans, but feel free to experiment with other beans like pinto, great northern, or even chickpeas. Just ensure they are undrained for maximum flavor and thickness.
• Pasta Perfection: It’s important to cook the pasta separately to al dente. Adding uncooked pasta directly to the soup can result in mushy pasta and a cloudy broth. Draining it well before adding ensures the soup retains its desired texture.
• Broth Boost: If you prefer a thinner soup, you can add a bit more water or even some low-sodium chicken or vegetable broth during the simmering stage.
• Spice Adjustment: The chili seasoning mix provides a good base, but if you want more kick, consider adding a pinch of red pepper flakes along with the other spices.

Serving & Storage Suggestions

Pasta Fagioli is a complete meal on its own, but it truly shines when served with a side of crusty bread for dipping. A simple green salad with a light vinaigrette makes a refreshing accompaniment.

To serve: Ladle generous portions into warmed bowls. A sprinkle of fresh parsley or a drizzle of good quality olive oil can elevate its presentation.

To store: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The pasta will continue to absorb liquid, so you may need to add a splash of water or broth when reheating. Reheat gently on the stovetop over low heat, stirring occasionally, until heated through. Avoid overheating, which can make the pasta mushy. This soup also freezes well; store in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator and reheat as directed.

Nutritional Information

This table provides an estimated nutritional breakdown per serving, assuming 8 servings.

Nutrient	Amount per Serving	% Daily Value
Calories	525.5 kcal
Calories from Fat		238 g
Total Fat	26.4 g	40%
Saturated Fat	9.6 g	48%
Cholesterol	62.3 mg	20%
Sodium	1100 mg	45%
Total Carbohydrate	45.9 g	15%
Dietary Fiber	10.9 g	43%
Sugars	4.3 g	17%
Protein	25.9 g	51%

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

• Vegetarian/Vegan Pasta Fagioli: Omit the Italian sausage entirely. You can sauté some finely diced carrots, celery, and onion (mirepoix) in olive oil before adding the garlic and spices to build a flavorful vegetarian base. For a vegan version, skip the Parmesan cheese garnish or use a vegan alternative.
• Spicy Kick: If you love heat, opt for hot Italian sausage and add a pinch or two of red pepper flakes along with the other spices.
• Heartier Soup: For an even more substantial meal, you could add some diced carrots and celery along with the sausage in the initial browning stage.

FAQs

Q: Can I use dried beans instead of canned?
A: Yes, you can use dried beans, but you’ll need to soak them overnight and cook them until tender before adding them to the soup. This will significantly increase the cooking time.

Q: What kind of pasta is best for Pasta Fagioli?
A: Small pasta shapes like ditali, elbows, or orzo work best as they hold the broth well and are easy to eat with a spoon.

Q: How can I make this soup thicker?
A: The undrained beans contribute to thickness. If you prefer it even thicker, you can mash some of the beans against the side of the pot before adding the pasta, or mash a portion of the beans separately and stir them back in.

Q: Is it okay to leave the beans undrained?
A: Absolutely! The liquid in the canned beans is packed with flavor and starch, which helps to thicken the soup and enhance its overall taste.

Q: Can I make Pasta Fagioli ahead of time?
A: Yes, this soup reheats beautifully. However, the pasta will absorb more liquid as it sits, so you might need to add a bit more liquid when reheating.

Final Thoughts

This 20-Minute Pasta Fagioli is a testament to how quickly and deliciously you can bring a classic, comforting dish to your table. It’s proof that a few simple ingredients, combined with smart, speedy cooking techniques, can yield a meal that’s both deeply satisfying and incredibly rewarding. Whether you’re a busy weeknight warrior, a novice cook, or simply craving a taste of Italian tradition without the fuss, this recipe is sure to become a beloved staple. So gather your ingredients, embrace the simplicity, and savor every spoonful of this rustic Italian delight. I’d love to hear how it turns out for you, and perhaps what crusty bread you chose to pair it with!