Looking for a warm, hearty bowl of comfort? Santasiero’s Pasta Fagioli recipe is the answer. This traditional Italian soup is packed with vegetables, beans, pasta, and soul-soothing flavor in every spoonful. Whether it’s a chilly day or you’re craving something deeply satisfying, this dish will bring you home with every bite.
What makes this version extra special is the balance between rustic authenticity and simple modern twists. The use of fresh garlic, red pepper flakes, and a touch of parsley gives the soup depth and warmth that’s both nostalgic and exciting. It’s a one-pot wonder that fills the kitchen with the aroma of Italian goodness.
If you’ve ever wanted to make a restaurant-quality Pasta Fagioli at home, you’re in the right place. Let’s dive into Santasiero’s legendary recipe and get cooking!
Why You’ll Love Santasiero’s Pasta Fagioli
The first time I made Santasiero’s Pasta Fagioli, it felt like stepping into a cozy Italian trattoria right from my own kitchen. From the sizzling garlic to the sweet smell of caramelizing onions, each step built anticipation for the final bowl.
What truly won me over was the flavor layering. The slow browning of onions and the addition of two kinds of beans made the broth rich and hearty. Plus, using ditalini pasta gave the perfect texture soft but still slightly chewy.
It’s now a staple in my household. Every time I prepare it, the house fills with warmth and comfort. It’s more than a meal it’s a hug in a bowl.
Ingredients Required for Santasiero’s Pasta Fagioli Recipe
Before you start, make sure you have all the following ingredients listed below for this Santasiero’s Pasta Fagioli Recipe
- 1 large celery stalk, chopped
- 3 large carrots, peeled and sliced (half moons or quarter moons)
- 1 medium onion, chopped
- 6 garlic cloves, minced or pressed
- ¼ tsp red pepper flakes (adjust to taste)
- ¼ cup chopped fresh parsley
- 1 (28 oz) can diced tomatoes
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can red beans, drained and rinsed
- 1 cup ditalini pasta
- 2 tsp dried oregano
- ½ tsp black pepper (or to taste)
- 1 tsp salt (adjust to taste)
- 6–8 cups vegetable or chicken stock
- 2 bay leaves
- 3 tbsp olive oil
Kitchen Equipment Needed
- Dutch oven or large soup pot
- Sharp knife & cutting board
- Garlic press (optional)
- Wooden spoon
- Measuring cups and spoons
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6–8
Copycat Santasiero’s Pasta Fagioli Recipe
Just follow these easy steps to make your own Santasiero’s Pasta Fagioli at home
1. Prep the Vegetables: Chop 1 celery stalk, 3 peeled carrots (into half or quarter moons), and 1 medium onion. Mince or press 6 garlic cloves. If you’re short on time, store-bought mirepoix works great.
2. Sauté the Aromatics: Heat 3 tbsp olive oil in a Dutch oven over medium-high heat. Add chopped onion and cook for 8–10 minutes until golden brown, stirring frequently. Then add carrots, celery, garlic, and ¼ tsp red pepper flakes. Sauté for 5 more minutes until softened.
3. Add Tomatoes and Seasonings: Stir in a 28 oz can of diced tomatoes, 2 tsp dried oregano, ½ tsp black pepper, and 1 tsp salt. Let the mixture simmer briefly to allow flavors to meld.
4. Pour in Stock and Simmer: Add 6–8 cups of vegetable or chicken stock and 2 bay leaves. Bring the soup to a boil, then reduce to a simmer. Taste and adjust salt if needed before adding pasta.
5. Cook the Pasta: Stir in 1 cup of ditalini pasta. Cook for 8–10 minutes, stirring occasionally, until pasta is al dente and tender.
6. Finish with Beans and Parsley: Add 15 oz each of drained cannellini and red beans. Simmer for a few minutes to heat through. Stir in ¼ cup chopped fresh parsley just before serving.
How to Store Santasiero’s Pasta Fagioli Properly?
Let the soup cool completely before storing. Keep it in an airtight container in the fridge for up to 4 days. For longer storage, freeze without pasta and add fresh pasta when reheating.
What to Pair and Serve with Santasiero’s Pasta Fagioli
1. Crusty Garlic Bread on the Side
Honestly, nothing beats dipping warm garlic bread into a bowl of Pasta Fagioli. The buttery, garlicky crunch just brings it all together.
2. Topped with Grated Parmesan
We’ve tried it with and without, and trust us freshly grated Parmesan takes the flavor to the next level. It melts slightly into the soup and adds that perfect salty finish.
3. With a Light Green Salad
On busy weeknights, we often pair it with a crisp green salad tossed in lemon vinaigrette. It balances the heartiness of the soup beautifully.
4. Add a Dash of Balsamic Vinegar
A little splash of good balsamic vinegar right before serving adds a tangy sweetness that really elevates the broth don’t knock it ‘til you try it!
5. Serve with Roasted Veggies
We’ve served it alongside a tray of oven-roasted zucchini, Brussel Sprouts, and peppers, and the combo felt like a rustic Italian countryside meal.
6. Chili Oil Drizzle for a Kick
If you like heat, drizzle a bit of chili oil on top. We’ve done this for guests and they always ask for the “secret touch.”
7. With a Glass of Red Wine
A glass of Chianti or Merlot complements the tomato base so well. It turns a simple meal into a cozy dinner experience.
8. Topped with Pesto Swirl
A spoonful of basil pesto stirred in just before eating adds an herby richness we absolutely love.
9. Turn It Into a Main with Italian Sausage
Sometimes, we brown some Italian sausage and stir it in total game-changer when you want something extra filling.
10. Serve with a Side of Bruschetta
We’ve served this combo at dinner parties, and it’s always a hit. Tomato-topped bruschetta adds freshness and crunch next to the warm soup.
My Personal Experience With this Recipe and Some Tips
1. Chop veggies the same size
Try to make your carrots, celery, and onions all about the same size. That way, they cook evenly and fit on your spoon just right!
2. Don’t skip browning the onion
Cook the onion until it turns a little brown. It gives the soup a yummy, sweet flavor that makes a big difference.
3. Use fresh garlic if you can
Fresh garlic tastes the best. If you don’t like chopping, a garlic press works great too!
4. Watch the garlic don’t burn it!
Garlic can burn fast. Stir it and keep the heat medium so it doesn’t turn bitter.
5. Want it spicy? Add more flakes
If you like a little heat, add more red pepper flakes. We always do, and it tastes awesome!
6. Use the stock you like best
Chicken or veggie stock both work well. Pick your favorite!
7. Don’t overcook the pasta
Cook the pasta until it’s just tender al dente. Too soft and it’ll get mushy.
8. Taste before serving
Before you serve, taste your soup. You might want a little more salt or pepper.
9. Add parsley at the end
Stir in parsley right before serving. It keeps it fresh and bright!
10. Let it rest for flavor
Let the soup sit for a few minutes before eating. It tastes even better that way!
FAQs on Santasiero’s Pasta Fagioli Recipe
Here are some common questions I’ve got you covered about the Santasiero’s Pasta Fagioli Recipe.
1. Can I use canned beans instead of cooking dry ones?
Absolutely! We always use canned beans for this recipe it saves time and still tastes amazing. Just make sure to drain and rinse them before adding.
2. What’s the best pasta to use?
We love using ditalini it’s small and holds up well in the broth. But we’ve also used elbow or small shells when we didn’t have ditalini, and it worked great!
3. Can I make this soup ahead of time?
Yes, and honestly, it tastes even better the next day. The flavors have more time to blend, and it reheats beautifully.
4. What if I don’t have fresh parsley?
We’ve made it with dried parsley in a pinch just use a smaller amount. Fresh definitely adds a brighter taste, but it’s not a dealbreaker.
5. Is this recipe vegetarian?
It can be! Just use vegetable stock instead of chicken stock, and you’re good to go. We’ve done both depending on who’s eating.
6. Can I freeze Pasta Fagioli?
Yes, but we recommend freezing it without the pasta. Cook fresh pasta when you reheat, so it doesn’t get mushy.
7. What if my soup is too thick?
We’ve had that happen! Just add a little more broth or water until it’s the consistency you like.
8. Can I add meat to this?
Definitely! We’ve added cooked Italian sausage a few times it makes it extra hearty and delicious.
9. How spicy is the red pepper?
A quarter teaspoon gives it a gentle kick. We usually add a bit more, but if you’re sensitive to spice, start small.
10. What can I serve with this soup?
We always go with crusty bread or garlic toast. Sometimes a simple salad too it’s a perfect match!
Santasiero’s Pasta Fagioli is a must-try for anyone who loves comforting, wholesome meals with Italian roots. It’s easy to make, satisfying, and perfect for sharing. Try it with some crusty bread and a glass of red wine you won’t regret it. If you loved this recipe, don’t forget to share it or leave a comment below!
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