There’s nothing quite like a big pot of Pasta e Fagioli Soup simmering away on the stove. This rustic Italian classic delivers hearty beans, tender pasta, and vibrant veggies in a savory, soul-warming broth that feels like a hug in a bowl. Whether you’re feeding a hungry family or simply craving something comforting, this recipe brings together simple pantry staples for a meal that’s satisfying, budget-friendly, and bursting with flavor. If you’re new to Italian home cooking, this is the perfect recipe to start with!
Ingredients You’ll Need
When it comes to Pasta e Fagioli Soup, every ingredient is chosen for its distinct flavor and the role it plays in creating the perfect, cozy bowlful. Each vegetable, herb, and pantry staple brings something special—so let’s take a look at what you’ll need, along with a few pro tips for maximum flavor.
- Olive Oil: Provides a rich, fruity base for sautéing your veggies and adding Italian authenticity.
- Small Onion (chopped): Essential for sweetness and depth—use yellow or white for best results.
- Carrots (peeled and diced): They add natural sweetness and a beautiful pop of orange color.
- Celery Stalks (diced): A classic soup backbone that gives balance and a touch of earthiness.
- Garlic Cloves (minced): Don’t skimp—fresh garlic makes the broth downright irresistible.
- Dried Oregano: Delivers herbal notes that are unmistakably Italian.
- Dried Thyme: Lends subtle earthiness and aromatic warmth to the soup.
- Red Pepper Flakes (optional): For a gentle kick—add more or less according to your spice preference.
- Crushed Tomatoes (15 oz can): Creates a tangy, robust base and gorgeous color.
- Low-Sodium Vegetable or Chicken Broth: The foundation of the soup; low-sodium gives you control over salt levels.
- Cannellini Beans (15 oz can, drained and rinsed): Creamy white beans that thicken the soup and add protein.
- Red Kidney Beans (15 oz can, drained and rinsed): Hearty texture and a beautiful contrast to the cannellini beans.
- Small Pasta (like ditalini, 3/4 cup): The heart of “pasta e fagioli”—these short shapes nestle perfectly in every bite.
- Salt and Pepper: Season to taste at the end for a perfectly balanced flavor.
- Fresh Parsley or Basil (chopped): A burst of fresh green flavor just before serving brings the soup to life.
- Grated Parmesan Cheese (optional): The ultimate garnish for richness and a salty, nutty finish.
How to Make Pasta e Fagioli Soup
Step 1: Sauté the Aromatics
Heat your olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery, then cook for 5–7 minutes. Stir often and let the veggies soften and become fragrant—their flavors are the building blocks of your Pasta e Fagioli Soup.
Step 2: Build the Flavor Base
Stir in the minced garlic, dried oregano, dried thyme, and (if you like a little zing) red pepper flakes. Let everything sizzle for about a minute, just until you catch those magical, toasty herb aromas. Don’t let the garlic brown—just let it bloom!
Step 3: Add Tomatoes and Broth
Pour in the can of crushed tomatoes and your broth of choice. Give everything a good stir, bring it up to a gentle boil, then reduce the heat. Let the soup simmer, uncovered, for about 10 minutes. This will allow the flavors to meld and the broth to develop its signature richness.
Step 4: Add Beans and Pasta
Add the drained and rinsed cannellini and kidney beans along with the uncooked pasta. Let the pot gently bubble for another 10–12 minutes, or until the pasta is perfectly al dente. If you like a thicker soup, feel free to mash a few of the beans right in the pot—it’s an old Italian trick for creamier broth!
Step 5: Season and Finish
Taste your Pasta e Fagioli Soup and season it with salt and pepper to perfection. Just before serving, stir in a generous handful of chopped parsley or basil for a pop of color and freshness. Ladle the soup into bowls and finish each with a shower of grated Parmesan if you’d like an extra touch of indulgence.
How to Serve Pasta e Fagioli Soup
Garnishes
The right garnish transforms every bowl. A sprinkle of freshly grated Parmesan adds savory depth, while more chopped parsley or basil wakes up the flavors. Drizzle a bit of good extra-virgin olive oil on top, or add toasted breadcrumbs for a little crunch—it’s all about adding a little “wow” to your Pasta e Fagioli Soup!
Side Dishes
This soup is a star on its own, but serving it with warm, crusty bread or garlic toast lets you mop up every last drop. For a more substantial meal, pair with a simple green salad dressed in Italian vinaigrette or a small plate of marinated olives—just like in Nonna’s kitchen.
Creative Ways to Present
Pasta e Fagioli Soup shines at family-style gatherings. Try serving it in wide, shallow bowls for a rustic touch, or in small mugs for a cozy appetizer at a casual party. For something extra special, hollow out mini bread boules and pour the soup inside for a fun, edible twist!
Make Ahead and Storage
Storing Leftovers
Let your soup cool completely before storing. Transfer to airtight containers and keep in the fridge for up to four days. If you want to keep the pasta from soaking up too much broth, store it separately and add it in when reheating.
Freezing
Pasta e Fagioli Soup is super freezer-friendly—just leave the pasta out if possible (or cook it fresh when reheating for the best texture). Portion the cooled soup into freezer-safe containers and freeze for up to three months. Thaw overnight in the fridge, then reheat on the stove.
Reheating
Gently rewarm the soup in a pot over medium heat, stirring frequently. Add a splash of water or broth if it looks thick, especially if the pasta has absorbed some liquid. If you’re reheating from frozen, make sure to thaw fully and stir often to prevent sticking.
FAQs
Can I use different types of beans in my Pasta e Fagioli Soup?
Absolutely! Traditionally, cannellini and kidney beans are the stars, but feel free to mix in pinto, navy, or even black beans if that’s what you have. Each brings its own unique flavor and texture to the soup.
Is it okay to use gluten-free pasta?
Yes, Pasta e Fagioli Soup works beautifully with gluten-free pasta—just keep an eye on cooking time, as gluten-free pasta can become soft more quickly. Storing it separately is a great way to maintain the best texture.
How do I thicken my Pasta e Fagioli Soup?
If you like a heartier, thicker soup, mash a portion of the beans right in the pot or use an immersion blender to give it a creamier consistency. Another trick is to let the soup simmer uncovered for a few extra minutes.
Can I make Pasta e Fagioli Soup vegan?
Absolutely! Just use vegetable broth and omit the Parmesan or swap for a vegan cheese for garnish. The soup itself is already packed with plant-based protein and flavor.
Can I add meat to this soup?
Sure! While Pasta e Fagioli Soup is deliciously vegetarian, you can brown pancetta or Italian sausage at the very beginning, then proceed with the recipe for a savory, meaty variation.
Final Thoughts
This Pasta e Fagioli Soup is pure Italian comfort in a bowl and a recipe you’ll turn to again and again. Whether you’re a home cook looking for something simple, nourishing, and deeply flavorful, or you’re just craving a cozy dinner, I hope you’ll grab a pot and give this dish a try. Nothing beats the feeling of sharing a warm bowl of goodness with the people you love—buon appetito!
Print
Pasta e Fagioli Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
A hearty and comforting Italian soup, Pasta e Fagioli Soup is a delicious combination of pasta, beans, and vegetables in a flavorful broth. This vegetarian soup is easy to make and perfect for a cozy meal.
Ingredients
Vegetable Base:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Seasonings and Broth:
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1 (15-ounce) can crushed tomatoes
- 4 cups low-sodium vegetable or chicken broth
Beans and Pasta:
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 3/4 cup small pasta (like ditalini)
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley or basil
- Grated Parmesan cheese for serving (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened, about 5–7 minutes.
- Add Seasonings: Stir in garlic, oregano, thyme, and red pepper flakes. Cook for 1 minute.
- Simmer Soup: Pour in crushed tomatoes and broth. Bring to a boil, then simmer for 10 minutes.
- Add Beans and Pasta: Add cannellini beans, kidney beans, and pasta. Simmer for another 10–12 minutes until pasta is al dente.
- Season and Serve: Season with salt and pepper. Stir in parsley or basil. Ladle into bowls and top with Parmesan cheese if desired.
Notes
- For a thicker soup, mash some of the beans before adding them.
- To prevent pasta from getting too soft when storing leftovers, cook and store it separately.
- This soup pairs well with crusty bread.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 6g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
