Pasta Fagioli Soup

Why You’ll Love This Recipe

This soup balances protein-rich beans and pasta with vibrant vegetables, delivering a satisfying and wholesome meal. It’s easy to make in one pot, customizable with your favorite ingredients, and great for meal prep or leftovers.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil

• 1 small onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 can (15 oz) cannellini or navy beans, drained and rinsed

• 1 can (14.5 oz) diced tomatoes

• 6 cups vegetable or chicken broth

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon dried thyme

• Salt and pepper to taste

• 1 cup small pasta (ditalini, elbow macaroni, or small shells)

• 2 cups fresh spinach or kale (optional)

• Grated Parmesan cheese, for serving (optional)

directions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 5-7 minutes.

2. Add garlic and cook for 1 minute until fragrant.

3. Stir in beans, diced tomatoes, broth, oregano, basil, thyme, salt, and pepper. Bring to a boil.

4. Add pasta and reduce heat to a simmer. Cook until pasta is al dente, about 8-10 minutes.

5. If using, stir in fresh spinach or kale and cook until wilted, about 2 minutes.

6. Adjust seasoning as needed and serve hot with grated Parmesan cheese if desired.

Servings and timing

Makes 6 servings
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

• Use ground beef or Italian sausage for a meatier version.

• Substitute pasta with gluten-free options or use low-carb noodles.

• Add zucchini or bell peppers for extra vegetables.

• Incorporate a splash of red wine or balsamic vinegar for depth.

• Use fresh herbs like parsley or basil for garnish.

storage/reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave. To prevent pasta from becoming mushy, add freshly cooked pasta when reheating leftovers or freeze the soup without pasta.

FAQs

Is Pasta Fagioli gluten-free?

Use gluten-free pasta to make this soup gluten-free.

Can I use canned beans?

Yes, canned beans are convenient and work well in this recipe.

Can I make this soup vegetarian?

Yes, use vegetable broth and omit meat additions.

How do I store leftovers with pasta?

Store soup and pasta separately or add pasta fresh when reheating.

Can I freeze this soup?

Freeze without pasta for best texture; add pasta when serving.

What type of pasta works best?

Small shapes like ditalini, elbow macaroni, or small shells work best.

Can I add cheese?

Yes, Parmesan or Pecorino Romano cheese adds great flavor.

How spicy is this soup?

This recipe is mild but can be spiced up with red pepper flakes or hot sauce.

Can I add other vegetables?

Yes, zucchini, spinach, or bell peppers are great additions.

How long does it keep?

Refrigerate up to 4 days and freeze up to 3 months.

Conclusion

Pasta Fagioli Soup is a comforting, nutritious classic that’s easy to prepare and endlessly adaptable. Whether enjoyed as a light lunch or hearty dinner, it brings warmth and flavor to your table. Give this recipe a try for a delicious, wholesome meal that satisfies every time.

Pasta Fagioli Soup

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pasta Fagioli Soup is a classic Italian dish combining hearty beans, tender pasta, and fresh vegetables in a flavorful broth. It’s nutritious, filling, and perfect for a cozy meal any time of year.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

2 tablespoons olive oil

1 small onion, diced

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 can (15 oz) cannellini or navy beans, drained and rinsed

1 can (14.5 oz) diced tomatoes

6 cups vegetable or chicken broth

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

Salt and pepper to taste

1 cup small pasta (ditalini, elbow macaroni, or small shells)

2 cups fresh spinach or kale (optional)

Grated Parmesan cheese for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 5-7 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in beans, diced tomatoes, broth, oregano, basil, thyme, salt, and pepper. Bring to a boil.
4. Add pasta and reduce heat to a simmer. Cook until pasta is al dente, about 8-10 minutes.
5. If using, stir in fresh spinach or kale and cook until wilted, about 2 minutes.
6. Adjust seasoning as needed and serve hot with grated Parmesan cheese if desired.

Notes

• Use ground beef or Italian sausage for a meatier version.
• Substitute pasta with gluten-free or low-carb noodles.
• Add zucchini or bell peppers for extra vegetables.
• Incorporate a splash of red wine or balsamic vinegar for depth.
• Use fresh herbs like parsley or basil for garnish.
• Store soup and pasta separately to prevent mushiness.

Nutrition

• Serving Size: 1 cup
• Calories: 260
• Sugar: 4g
• Sodium: 550mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 7g
• Protein: 12g
• Cholesterol: 0mg