Pasta Fagioli is a hearty, comforting Italian soup packed with tender pasta, creamy beans, and a rich tomato broth. It’s a satisfying dish I love to make when I want something filling and flavorful that comes together easily with pantry staples.
Why You’ll Love This Recipe
I love how Pasta Fagioli feels like a full meal in a bowl—wholesome, warming, and packed with protein and fiber. It’s rustic, flavorful, and easily customizable depending on what I have on hand. Whether I’m serving it with crusty bread for a cozy weeknight dinner or making a big pot to feed a crowd, this soup always hits the spot.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
olive oil
onion, diced
carrots, diced
celery, diced
garlic, minced
diced tomatoes (canned)
tomato paste
vegetable or chicken broth
cannellini or great northern beans (canned, drained and rinsed)
small pasta (like ditalini or elbow)
dried oregano
dried basil
salt and pepper
red pepper flakes (optional)
fresh parsley or basil, chopped (for garnish)
grated Parmesan cheese (for serving)
directions
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I heat olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery until soft—about 5–7 minutes.
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I add the garlic and cook for another minute until fragrant.
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I stir in the tomato paste, then add the diced tomatoes, broth, oregano, basil, red pepper flakes (if using), salt, and pepper.
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I bring the soup to a boil, then reduce the heat and simmer for 10–15 minutes to let the flavors develop.
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I stir in the beans and pasta and cook for another 8–10 minutes, or until the pasta is tender.
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I taste and adjust the seasoning as needed.
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I ladle the soup into bowls and top each serving with chopped fresh herbs and a sprinkle of Parmesan.
Servings and timing
This recipe makes about 6 servings and takes around 40 minutes total—10 minutes of prep and 30 minutes of cooking.
Variations
Sometimes I add cooked ground beef or Italian sausage for a meaty version, or stir in spinach or kale during the last few minutes for extra greens. If I’m short on time, I use canned tomato sauce instead of diced tomatoes for a smoother base. I’ve also made it with chickpeas or pinto beans when I’m out of white beans.
storage/reheating
I store leftovers in the fridge for up to 4 days. The pasta may absorb some of the broth, so I add a splash of water or broth when reheating on the stove or in the microwave. I can also freeze the soup—though I usually freeze it without the pasta and add fresh-cooked pasta when reheating for the best texture.
FAQs
Can I make Pasta Fagioli vegetarian?
Yes, I just use vegetable broth and skip any meat add-ins. It’s just as hearty and flavorful.
What kind of pasta works best?
I like using small shapes like ditalini, elbows, or small shells—they cook quickly and soak up the flavor nicely.
Can I use dry beans instead of canned?
Yes, but I soak and cook them ahead of time before adding them to the soup. Canned beans are quicker and easier for weeknights.
How do I make it thicker?
I mash a small portion of the beans in the pot to naturally thicken the broth without needing flour or cream.
Is this soup spicy?
Not by default, but I add red pepper flakes if I want a bit of heat. It’s easy to customize the spice level.
Conclusion
Pasta Fagioli is a dinner favorite in my kitchen—warm, nourishing, and full of rich Italian flavor. Whether I’m craving something cozy or need to feed a hungry group, this soup always delivers comfort in every spoonful.
Print
Pasta Fagioli: A Hit for Dinner!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Pasta Fagioli is a hearty, flavorful Italian soup made with tender pasta, creamy beans, and a rich tomato broth—perfect for a comforting, filling meal that comes together quickly with pantry staples.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 4 cups vegetable or chicken broth
- 1 can (15 oz) cannellini or great northern beans, drained and rinsed
- 1 cup small pasta (like ditalini or elbow)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Red pepper flakes (optional)
- Fresh parsley or basil, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until soft, about 5–7 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in tomato paste, then add diced tomatoes, broth, oregano, basil, red pepper flakes (if using), salt, and pepper.
- Bring the soup to a boil, then reduce heat and simmer for 10–15 minutes to allow the flavors to develop.
- Stir in beans and pasta and cook for another 8–10 minutes, or until the pasta is tender.
- Taste and adjust seasoning as needed.
- Ladle soup into bowls, topping each serving with fresh herbs and Parmesan cheese.
Notes
- For a meaty version, add cooked ground beef or Italian sausage.
- Stir in spinach or kale during the last few minutes for extra greens.
- Use canned tomato sauce for a smoother base if short on time.
- Freeze without the pasta for better texture when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg
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