Description
Cozy up your dinner table with a bowl of Italian Pasta e Fagioli Soup, a hearty and comforting classic that blends tender pasta, creamy beans, and savory smoked turkey bacon. Enhanced with fresh herbs and plant-based cheese, this soup offers layers of flavor that warm you from the inside out. Perfect for a simple weeknight meal or sharing with loved ones, this recipe quickly becomes a go-to favorite.
Ingredients
Scale
Proteins & Main Ingredients
- 4 oz smoked turkey bacon, chopped
- 1.5 cups cannellini beans (canned, drained and rinsed or cooked)
- 1 cup small pasta shapes (ditalini, small shells, or gluten-free pasta)
- 1/4 cup plant-based cheese (plant-based), crumbled or shredded
Vegetables & Aromatics
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh rosemary, chopped
Liquids & Sauces
- 4 cups vegetable broth
- 1 cup crushed tomatoes (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon apple cider vinegar (natural)
Optional Variations
- Diced zucchini, carrots, or kale for added vegetables
- Red pepper flakes or smoked paprika for a spicy kick
- Cooked chickpeas or lentils for extra protein
- Additional fresh herbs such as thyme or basil
Instructions
- Prepare the Base: Cook the chopped smoked turkey bacon in a large pot over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot. Add the chopped onion and minced garlic to the drippings and sauté until translucent and fragrant, about 5 minutes.
- Build the Broth: Pour in the vegetable broth, crushed tomatoes (natural), vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), and add the fresh chopped rosemary. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes to blend the flavors.
- Add Beans and Pasta: Stir in the cannellini beans and pasta shapes. Cook until the pasta is al dente, about 8 to 10 minutes depending on pasta type. Monitor the broth and add additional water or vegetable broth as needed to maintain desired soup consistency.
- Finish with Fresh Herbs: Remove the pot from heat. Fold in the chopped fresh parsley and the reserved crispy smoked turkey bacon pieces. Stir in the plant-based cheese (plant-based) to add creaminess. Adjust seasoning with salt and pepper if needed.
- Serve: Ladle the soup into bowls. Garnish with extra crispy smoked turkey bacon crumbles, a sprinkle of fresh parsley, and a drizzle of olive oil if desired. Serve with crusty whole-grain bread or a crisp green salad for a complete meal.
Notes
- Use small pasta shapes like ditalini or small shells that hold broth well.
- Simmer gently after adding pasta to avoid overcooking and breakage.
- Add fresh herbs at the end of cooking to preserve their bright aroma.
- Adjust soup thickness by adding more broth for a thinner soup or simmer longer to thicken.
- Save some crispy smoked turkey bacon bits for garnish to add texture contrast.
- This soup can be made vegan by omitting smoked turkey bacon or substituting with smoky plant-based bacon.
- Gluten-free pasta works well to accommodate gluten-sensitive diets.
- Canned cannellini beans can be used to reduce preparation time just rinse before adding.
- Leftovers taste even better the next day after flavors have melded.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Italian soup, Pasta e Fagioli, cannellini beans, smoked turkey bacon, plant-based cheese, gluten-free pasta, comfort food, hearty soup
