Pasta Fagioli

Pasta Fagioli, also known as “pasta e fagioli,” is a hearty Italian soup made with pasta and beans simmered in a savory tomato broth. It’s a simple, rustic dish that’s deeply comforting and full of flavor. I love how this recipe brings together pantry staples to create a warm, satisfying bowl that feels like a hug from an Italian grandmother.

Why You’ll Love This Recipe

I love how filling and budget-friendly this soup is—it’s packed with protein from the beans and made even heartier with pasta. The broth is rich with tomatoes, herbs, garlic, and a touch of olive oil, and the entire dish comes together in one pot. Whether I want a quick weeknight meal or something cozy for a cold day, Pasta Fagioli always delivers that comforting, homemade taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• olive oil

• onion (chopped)

• carrots (chopped)

• celery (chopped)

• garlic (minced)

• crushed tomatoes

• vegetable broth or chicken broth

• cannellini beans or great northern beans (drained and rinsed)

• ditalini pasta or other small pasta

• Italian seasoning

• salt and black pepper

• crushed red pepper flakes (optional)

• fresh parsley or basil (for garnish)

• grated Parmesan cheese (optional for topping)

Directions

1. In a large pot, I heat olive oil over medium heat and sauté the onion, carrots, and celery until softened, about 5–6 minutes.

2. I add the garlic and cook for another 30 seconds, until fragrant.

3. I stir in the crushed tomatoes, broth, beans, Italian seasoning, salt, pepper, and red pepper flakes (if using).

4. I bring the soup to a boil, then reduce the heat and let it simmer for 15–20 minutes to allow the flavors to develop.

5. Meanwhile, I cook the pasta in a separate pot until just al dente, then drain and set aside.

6. Once the soup has simmered, I stir in the cooked pasta and let everything heat through for a couple of minutes.

7. I ladle the soup into bowls and top with fresh herbs and grated Parmesan before serving.

Servings and timing

This recipe makes about 6 servings. It takes around 15 minutes to prep, 20–25 minutes to cook, and comes together in about 40 minutes total.

Variations

Sometimes I blend a portion of the soup for a creamier texture or add pancetta or sausage for extra richness. I’ve also swapped the beans for chickpeas or used kale or spinach for added greens. For a gluten-free version, I use gluten-free pasta or skip it and add more beans.

storage/reheating

I store the soup and pasta separately if I’m making it ahead, since pasta can absorb too much broth and get mushy. The soup base keeps well in the fridge for up to 4 days, and I reheat it on the stove or in the microwave. If frozen, I thaw overnight in the fridge and warm it up gently before serving.

FAQs

Can I cook the pasta directly in the soup?

I prefer cooking it separately to avoid overcooking, but I’ve done it in the soup when short on time. I just add more broth since the pasta will absorb some of the liquid.

What kind of beans are best?

I usually use cannellini or great northern beans. Red kidney beans work too, though they have a firmer texture.

Can I make it vegetarian or vegan?

Yes! I use vegetable broth and skip the cheese topping, or use a dairy-free Parmesan alternative.

How do I thicken the soup?

I mash a few of the beans right in the pot or let the soup simmer longer uncovered. This makes the broth creamier and more hearty.

What pasta works best?

I like ditalini, small shells, or elbow macaroni. Any small pasta shape will do—just avoid large types that overpower the beans.

Conclusion

Pasta Fagioli is one of those timeless, comforting recipes I love to have on rotation. It’s warm, filling, and full of rich flavor from the beans, herbs, and tomatoes. Whether I’m keeping it classic or adding my own spin, this soup is a go-to for when I want something simple, satisfying, and soul-soothing.