Rachael Ray Pasta Fagioli Soup Recipe

You see, I’m convinced that a warm bowl of pasta e fagioli brings you foodie comfort no matter the season.

Rachael Ray’s version is both hearty and easy to prepare, bringing together simple ingredients like pancetta and rosemary to create that rich and savory soup we all love.

This soup is so adaptable – you can swap out pancetta for sausage if you’re craving an extra kick.

One key trick is to let the herbs simmer just long enough for the leaves to separate from their stems—this infuses the soup perfectly without overpowering it.

How to Make Rachael Ray Pasta Fagioli Soup Recipe

Ingredients

• 2 tbsp Olive Oil
• 1/8 lb Pancetta (chopped)
• 1 can Cannellini Beans (15 oz.)
• 1 can Tomatoes (28 oz.)
• 2 cups Chicken Stock
• 1 Onion (chopped)
• 2 cloves Garlic (minced)
• 2 sprigs Rosemary
• 1 cup Ditalini Pasta
• Salt to taste
• Pepper to taste

Step-by-Step Instructions

Step 1:

Heat the olive oil in a large pot over medium heat.

Add the chopped pancetta and allow it to brown for about 5 minutes, stirring occasionally.

Step 2:

Add the chopped onion and minced garlic to the pot.

Cook until the onion is soft, about 3-5 minutes.

Stir to combine everything well.

Step 3:

Pour in the tomatoes and chicken stock, followed by the rosemary sprigs.

Bring the mixture to a rapid boil.

Step 4:

Stir in the ditalini pasta and reduce the heat to medium.

Cook for about 6-8 minutes or until the pasta is al dente.

Add the cannellini beans and remove the rosemary sprigs before serving.

Step 5:

Season with salt and pepper to taste and let the soup cool slightly before serving.

Serve hot or at room temperature.

Tips and Tricks for Making This Recipe

Use Fresh Herbs

If possible, always use fresh rosemary for this soup.

Its aroma and flavor are an irreplaceable touch and elevate the dish.

Dried herbs can work in a pinch, but fresh is best.

Adjust Thickness

If your soup becomes too thick, you can add a bit more chicken stock until you get the desired consistency.

This keeps the soup from being dense while ensuring it’s still hearty.

Pasta Timing

Ensure to add the pasta close to the end of cooking.

By doing this, your pasta remains perfectly al dente by the time you are ready to serve.

What to Serve with Rachael Ray Pasta Fagioli Soup Recipe

Warm Garlic Bread

You can’t go wrong with warm garlic bread on the side of your pasta fagioli.

The crispy crust and garlic butter make it a perfect companion.

A little extra Parmesan on top never hurts!

Crisp Green Salad

A crisp green salad adds a refreshing contrast to the hearty soup.

You can toss together arugula, cherry tomatoes, and cucumbers.

Drizzle a light vinaigrette over it for a fresh finish!

Roasted Vegetables

Roasted vegetables like carrots, Brussels sprouts, or zucchini bring a rich, caramelized flavor.

These vegetables add a nice texture to your meal.

You can season them simply with olive oil, salt, and pepper.

Cheddar Scones

Cheddar scones might be an unexpected choice, but they provide some cheesy fun alongside your soup.

Their crumbly texture pairs well with the warmth of the soup.

Plus, the sharp cheddar flavor complements the beans and pasta nicely.

Olive Tapenade

Consider serving olive tapenade as a unique side.

Spread it on small crostini or crackers.

Its salty and savory notes contrast well with the soup’s flavors.

Variations and Substitutions

White Pasta e Fagioli

If you’re not a fan of tomatoes, try the white version of this soup!

Use escarole instead of the usual vegetables for a bit of bitterness.

Finish it with a sprinkle of grated Parmesan and a drizzle of olive oil for added flavor.

Vegetarian Option

Skip the pancetta to make a vegetarian-friendly version.

You can enhance the flavor with a variety of herbs like rosemary and thyme.

For extra depth, add a touch of smoked paprika or a dash of soy sauce.

Different Beans

Feel free to substitute the traditional cannellini beans with your favorite kind.

Chickpeas or kidney beans could also be a fun twist, bringing a unique taste.

Just remember that different beans might change the texture slightly, but that’s part of the fun!

How to Store Leftover Rachael Ray Pasta Fagioli Soup Recipe

Let it Cool

After you’ve enjoyed your Rachael Ray Pasta Fagioli soup, it’s important to let the leftovers cool at room temperature.

You should aim to have the soup cool for around 30 minutes to prevent condensation that can make it mushy.

This is a key step, so don’t rush it!

Use an Airtight Container

Once cooled, transfer your soup to an airtight container to retain freshness and avoid spills.

Keeping it sealed properly in the fridge will help maintain its rich flavors for your next meal.

A good container makes all the difference, so choose wisely.

Refrigeration and Freezing Tips

Your soup will stay fresh in the refrigerator for 3 to 5 days.

If you’re planning to enjoy it later than that, freezing is a great option.

You can keep it frozen for up to three months, and it should taste just as yummy when reheated!

Common Mistakes to Avoid

Overcooking the Pasta

Make sure not to overcook the pasta.

You want it to be al dente, which means it should have a slight bite to it.

Adding the pasta too early can make it mushy, so add it towards the end.

Too Many Herbs

Using too many herbs can overwhelm the soup’s subtle flavors.

Stick to the recipe’s recommended amounts of rosemary and thyme.

Start with a small amount, as you can always add more, but you can’t take it out!

Skimping on Pancetta

Pancetta adds a rich depth of flavor to the soup.

Using too little can leave your soup tasting bland.

Don’t skip it or reduce the amount, as it really makes a difference in the taste.