Pasta Fagioli Soup

Why You’ll Love This Recipe

Pasta Fagioli Soup is the perfect balance of comfort and nourishment. It’s made with affordable pantry staples, making it an economical and accessible meal. The combination of pasta and beans offers plant-based protein and fiber, while the herbs and vegetables give it depth and warmth. It’s easy to prepare, great for leftovers, and customizable to suit any dietary need.

Ingredients

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

olive oil
yellow onion
carrot
celery
garlic
canned diced tomatoes
tomato paste
vegetable broth (or chicken broth)
cannellini beans (or great northern beans)
red kidney beans
dried oregano
dried basil
dried thyme
salt
black pepper
dried ditalini pasta (or another small pasta)
fresh parsley (for garnish)
grated Parmesan cheese (optional)

Directions

1. Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery. Cook until vegetables are soft, about 5–7 minutes.
2. Stir in minced garlic and cook for 1 minute until fragrant.
3. Add diced tomatoes, tomato paste, broth, beans, and herbs. Season with salt and pepper to taste.
4. Bring the soup to a boil, then reduce heat and simmer uncovered for 20–25 minutes to allow the flavors to meld.
5. In a separate pot, cook the pasta according to package directions until al dente. Drain and set aside.
6. Add the cooked pasta to the soup just before serving, or add it to individual bowls and pour the soup over it.
7. Garnish with fresh parsley and Parmesan cheese if desired. Serve hot.

Servings and timing

This recipe makes approximately 6 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Meaty twist: Add cooked ground beef, sausage, or pancetta for a meat-lover’s version.
• Spicy kick: Stir in red pepper flakes or diced chili peppers for heat.
• Gluten-free: Use gluten-free pasta to accommodate dietary needs.
• Creamy version: Stir in a splash of heavy cream or coconut milk for a richer broth.
• Greens addition: Add fresh spinach or kale during the last few minutes of cooking for extra nutrition.

Storage/Reheating

Store leftover Pasta Fagioli Soup in an airtight container in the refrigerator for up to 4 days. For best results, store the pasta separately to prevent it from becoming mushy. To reheat, warm the soup on the stovetop over medium heat until hot, or microwave individual portions for 1–2 minutes, stirring halfway through. Add a splash of broth or water if the soup thickens during storage.

FAQs

What does Pasta Fagioli mean?

“Pasta e fagioli” means “pasta and beans” in Italian, which are the two primary ingredients in this rustic soup.

Can I freeze Pasta Fagioli Soup?

Yes, but it’s best to freeze the soup without the pasta, as pasta can become mushy when frozen and reheated.

What kind of beans should I use?

Cannellini and red kidney beans are traditional, but great northern or navy beans also work well.

Can I make this soup in a slow cooker?

Yes. Sauté the vegetables first, then add all ingredients (except pasta) to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add cooked pasta just before serving.

Is Pasta Fagioli vegetarian?

It can be vegetarian if you use vegetable broth and omit any meat or cheese. Vegan versions are also easy to make.

How do I keep the pasta from getting soggy?

Cook the pasta separately and add it to individual bowls before serving. This prevents it from soaking up too much broth.

Can I use fresh herbs instead of dried?

Absolutely. Use about three times the amount of fresh herbs as you would dried for best flavor.

What pasta shapes work best?

Ditalini is traditional, but elbow macaroni, small shells, or any small pasta shape will work.

Can I use canned beans?

Yes, canned beans are convenient and work well in this soup. Be sure to drain and rinse them before using.

What can I serve with Pasta Fagioli Soup?

Serve it with crusty bread, a green salad, or a side of roasted vegetables for a complete meal.

Conclusion

Pasta Fagioli Soup is a timeless, satisfying dish that delivers big flavor with simple ingredients. Whether you’re craving a cozy meal on a cold day or looking for a wholesome family dinner, this soup is an excellent choice. With its rich broth, tender pasta, and hearty beans, it’s sure to become a staple in your kitchen.

Pasta Fagioli Soup

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pasta Fagioli Soup is a hearty, comforting Italian soup made with pasta, beans, vegetables, and herbs in a savory tomato broth. It’s budget-friendly, full of flavor, and easy to make.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 4 cups vegetable broth (or chicken broth)
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• 1 cup dried ditalini pasta
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional, for serving)

Cook Mode Prevent your screen from going dark

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery. Cook for 5–7 minutes until softened.
2. Add minced garlic and cook for 1 minute until fragrant.
3. Stir in diced tomatoes, tomato paste, vegetable broth, beans, oregano, basil, thyme, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
5. Meanwhile, cook the pasta separately in a pot of salted water until al dente. Drain and set aside.
6. Add cooked pasta to the soup just before serving or place in individual bowls and ladle soup over it.
7. Garnish with fresh parsley and Parmesan cheese if desired. Serve hot.

Notes

• Cook pasta separately to avoid sogginess when storing leftovers.
• Add spinach or kale during the last 5 minutes of cooking for extra nutrients.
• Use gluten-free pasta to make the recipe gluten-free.

Nutrition

• Serving Size: 1 bowl
• Calories: 290
• Sugar: 5g
• Sodium: 670mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 9g
• Protein: 12g
• Cholesterol: 0mg