Chicken Pasta e Fagioli with Smoked Paprika: A Comforting Twist on an Italian Classic
A warm bowl that blends beans, fresh vegetables, and tender meat for comforting flavor.
Chicken Pasta e Fagioli with Smoked Paprika
Few soups can rival the soul-soothing comfort of pasta e fagioli, the classic Italian soup of beans and pasta. Known for its hearty texture and satisfying depth, this staple has been lovingly adapted in countless home kitchens. In this version, a touch of smoked paprika and tender chicken bring a smoky richness, while a medley of beans and vegetables add both nutrition and classic flavor. Whether as a hearty weeknight supper or a crowd-pleasing starter, this chicken pasta e fagioli is sure to become a favorite.
Why This Recipe Works
This recipe delivers a layered, intensely flavorful soup by building its base on a foundation of aromatic vegetables, balanced with the smokiness of paprika and the savory depth of chicken. Strategic choices in cooking technique and ingredient selection ensure maximum flavor and the ideal tender bite for each component.
- Smoked Paprika adds a subtle, alluring smokiness that complements the beans and tomato base without overpowering the soup.
- Chicken thighs provide a rich, meaty flavor, staying tender and moist throughout simmering.
- Simmering aromatics—onion, carrots, celery, garlic—develops natural sweetness and builds a complex flavor base.
- Using two types of beans (whole and pureed) yields a soup with rustic texture and creamy body without extra cream.
- Small pasta shapes absorb the broth and finish al dente, delivering the quintessential pasta e fagioli experience.
Core Ingredients and Substitutions
| Ingredient | Role | Possible Substitutions |
|---|---|---|
| Chicken thighs (boneless, skinless) | Protein, umami depth | Chicken breast, turkey thigh, omit for vegetarian |
| Yellow onion, carrot, celery | Aromatic base (soffritto) | Shallots/leeks, parsnip |
| Smoked paprika | Signature smokiness | Hot/sweet paprika (less smoke), chipotle powder (spicy) |
| Cannellini beans (canned or cooked dry) | Creamy body, rustic texture | Great Northern beans, navy beans |
| Chickpeas (canned or cooked dry) | Additional texture | White beans or omit for classic feel |
| Chicken stock (low sodium) | Broth base | Vegetable stock, water + more veggies |
| Small pasta (ditalini, tubetti, small shells) | Starch, classic structure | Elbow macaroni, orzo, small farfalle |
| Canned tomatoes (crushed or diced) | Umami, acidity | Fresh tomatoes (peeled/seeded), tomato passata |
| Extra-virgin olive oil | Sautéing, finishing | Any neutral oil for sautéing, but olive oil is best for drizzling |
| Fresh herbs (parsley, oregano, basil) | Bright finish | Thyme, rosemary (use sparingly), dried Italian blend |
Step-by-Step Recipe
1. Prepare the Aromatics
Begin by chopping one large yellow onion, two medium carrots, and two celery stalks into fine dice. The evenness of your chop helps the vegetables cook uniformly and makes each spoonful perfectly balanced. Heat a generous glug of olive oil in a heavy-bottomed Dutch oven or soup pot. Add the vegetables, a pinch of salt, and sauté over medium heat, stirring often until they’re softened, about 7–10 minutes.
2. Build the Base with Chicken and Paprika
Add 1–1/2 to 2 pounds of chicken thighs, cut into bite-size pieces, directly to the pot with the vegetables. Season with salt, pepper, and the crucial smoked paprika—a full tablespoon (or more, to taste) depending on your desired smoky intensity. Stir frequently, letting bits of fond (flavorful browned particles) form on the bottom as the chicken browns. Minced garlic (4–6 cloves) and a sprinkle of red pepper flakes boost both pungency and background warmth; stir until fragrant but not burned (about 1 minute).
3. Tomato, Beans, and Broth
Stir in a small can (about 2 tablespoons) of tomato paste and let it brown slightly for richer, deeper flavor—this caramelization draws out umami sweetness. Add a can of crushed or diced tomatoes and scrape the bottom to dissolve the browned fond. Pour in 6 cups of chicken stock and bring the mixture to a lively simmer.
Drain and rinse two cans of cannellini beans. Puree one can until completely smooth and add both the puree and the whole beans to the soup. Repeat this process with chickpeas if using, optionally pureeing one can for even more body. Season with more salt and pepper if needed.
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4. Simmer and Finish Cooking
Reduce the heat to a gentle simmer; let the soup cook, uncovered, for about 20–25 minutes so flavors meld and the chicken becomes tender. Skim away any foam that rises and taste for seasoning, adjusting salt, pepper, or smoked paprika as needed. To further enhance flavor, add a bay leaf or a small sprig of thyme during the simmer and remove it before serving.
5. Add Pasta and Cook Through
Stir in 1–1/2 cups of small pasta (such as ditalini or tubetti). Cook until the pasta is just barely al dente, stirring occasionally to prevent sticking. The pasta will absorb some broth, so check and adjust consistency by adding more stock or water if you prefer a slightly looser soup.
6. Finish With Fresh Herbs and Cheese
As soon as the pasta is al dente and the soup is piping hot, stir in a generous handful (half a cup) of freshly chopped Italian parsley, basil, and/or oregano. Remove the pot from the heat and finish with a drizzle of extra-virgin olive oil and up to one cup of grated Parmesan or Pecorino Romano cheese. For maximum flavor, add a little cheese to the pot and more at the table.
Tips and Tricks for the Perfect Pasta e Fagioli
- Timing pasta: If planning for leftovers, cook and store pasta separately to prevent over-softening as it sits.
- Broth balance: Monitor liquid level—beans and pasta absorb broth. Keep extra stock on hand to adjust to your desired consistency.
- Vegetarian option: Omit chicken and use vegetable broth. Add sautéed mushrooms or extra beans for added heartiness.
- Smoked paprika: Sweet or hot varieties work; add chipotle for spicy heat, or combine for deeper complexity.
- Make ahead: The soup improves after resting—flavors meld overnight, but add fresh herbs and cheese just before serving.
Serving Suggestions
- Crusty bread is the perfect side for soaking up every drop of broth.
- Olive oil drizzle and extra grated cheese at the table personalize each bowl.
- Finishing touch: Top with fresh herbs or a dash more smoked paprika to highlight the soup’s signature flavor profile.
- Pair with a crisp salad tossed in red wine vinaigrette to contrast the hearty, earthy soup.
- Enjoy leftovers the next day—the soup thickens beautifully and develops deeper flavor.
Storage and Reheating
- Refrigerator: Store cooled soup in an airtight container for up to 4 days. Pasta may soften as it sits; consider storing it separately.
- Freezer: Freeze soup without pasta for up to 2 months. Thaw overnight in the refrigerator and heat gently; cook fresh pasta to add after reheating.
- Reheating: Warm soup in a saucepan over low heat, adding water or broth to loosen texture if needed. Stir in fresh herbs and cheese just before serving.
Nutritional Highlights
This soup packs balanced nutrition: lean protein from chicken, fiber-rich beans, and antioxidants from vegetables and herbs. Smoked paprika not only provides deep aroma but is also rich in vitamin A and antioxidants. The richness of olive oil and cheese adds a satisfying finish while still keeping the meal heart-healthy if enjoyed in moderation.
Frequently Asked Questions (FAQs)
Can I make this soup vegetarian?
Yes! Omit the chicken and use vegetable stock. Add more beans, chickpeas, or sautéed mushrooms for depth and substance.
What pastas are best for pasta e fagioli?
Small, tubular shapes such as ditalini, tubetti, or small shells are traditional. Elbow macaroni or orzo work well in a pinch.
How do I avoid mushy pasta in leftovers?
For best texture, cook pasta separately and add to individual bowls when reheating, or slightly undercook before storing as a complete soup.
Can I use dry beans instead of canned?
Absolutely. Cook dry beans until tender before using. Use about 1-1/2 cups cooked beans per standard 15-ounce can.
Is smoked paprika necessary?
Smoked paprika is the signature twist in this recipe. For a more traditional flavor, use regular sweet paprika or omit, but you’ll lose the soup’s unique smokiness.
Classic Variations
- Pancetta base: Start by sautéing diced pancetta or bacon with the vegetables for extra richness.
- Hearty greens: Add handfuls of chopped spinach, kale, or escarole in the last 5 minutes of cooking for added nutrition.
- Gluten-free: Substitute gluten-free pasta or increase beans for a no-pasta version.
- Spicy kick: Add more red pepper flakes or a pinch of cayenne.
- Extra vegetables: Add diced zucchini, bell peppers, or potatoes as desired; adjust simmering time accordingly.
Final Thoughts
Chicken pasta e fagioli with smoked paprika is a meal that embodies warmth, sustenance, and spectacular depth of flavor. Its adaptability welcomes improvisation—add your favorite beans, tweak the aromatics, or play with levels of smoky and spicy finish. The secrets are in the gentle layering of ingredients and the transformative boost of smoky spice, ensuring a bowl that is both classic and uniquely memorable.
Recipe at a Glance
- Preparation time: 20 minutes
- Cooking time: 40–50 minutes
- Total time: 1 hour to 1 hour 10 minutes
- Serves: 6–8
Frequently Asked Questions (FAQs)
Can this be made ahead?
Yes. Make up to 2 days ahead for best flavor. For freshest pasta texture, add pasta just before serving.
What’s the best way to reheat?
Reheat gently over low heat. Add broth to restore consistency as pasta absorbs more liquid over time.
How do I make this soup even richer?
For extra depth, use a mix of chicken and beef broth, or add a parmesan rind during simmering and remove before serving.
References
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