Pasta Fagioli is a classic Italian soup that’s both hearty and comforting. It’s packed with tender pasta, creamy beans, fresh tomatoes, and plenty of garlic and herbs. This dish feels like a warm hug on a cold day, with every spoonful bringing together soft noodles and rich, flavorful broth.
I love making Pasta Fagioli when I want something that’s easy to prepare but still feels like a special meal. One of my favorite things about this soup is how simple ingredients come together to make something so satisfying. I usually add a little extra parmesan on top and some crusty bread on the side to soak up all the delicious broth.
This soup is perfect for leftovers because the flavors only get better the next day. Whenever I make it, it reminds me of cozy family dinners and the kind of food that makes you feel right at home. If you like warm, filling soups with lots of character, this one’s definitely worth trying.
Key Ingredients & Substitutions
Beans: Cannellini beans are classic here for their creamy texture. If you can’t find them, great substitutes are navy beans or great northern beans.
Pasta: Small pasta like ditalini or elbow macaroni works well. They cook quickly and fit nicely in each spoonful. You can swap for small shells or orzo.
Ground Meat (Optional): Beef or Italian sausage adds richness, but you can skip it for a vegetarian option or replace with cooked mushrooms for extra flavor.
Herbs: Dried oregano, basil, and thyme add classic Italian flavor. Fresh herbs can be used but add them toward the end of cooking to keep their brightness.
How Do You Make the Soup Flavorful Without Overcooking the Pasta?
The key is to cook the base soup first, letting the veggies, beans, and broth simmer so flavors blend well. Then add pasta last.
- Cook your veggies and meat first until tender and browned for flavor.
- Simmer the broth with beans and herbs so it’s tasty.
- Add pasta toward the end and cook just until al dente to avoid mushy noodles.
- If you plan to store leftovers, cook pasta separately and add it when serving to keep the texture right.
Equipment You’ll Need
- Large soup pot – I like this size because it gives everything enough space to simmer without spilling.
- Wooden spoon or ladle – helps stir the soup and serve without scratching the pot.
- Measuring spoons and cups – makes it easy to add herbs and seasonings just right.
- Knife and cutting board – for chopping vegetables and herbs.
- Colander – to drain and rinse the beans.
Flavor Variations & Add-Ins
- Skip the meat for a veggie version, adding more beans and extra herbs for flavor.
- Use different beans like kidney or navy beans for a twist.
- Stir in chopped spinach or kale near the end for extra greens.
- Add a pinch of red pepper flakes for some heat or a splash of balsamic vinegar for tang.
How to Make Pasta Fagioli
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 1/2 pound ground beef or Italian sausage (optional)
- 1 (14.5 oz) can diced tomatoes
- 4 cups chicken or vegetable broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 3/4 cup small pasta (like ditalini or elbow macaroni)
For Garnish:
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese
How Much Time Will You Need?
This comforting Pasta Fagioli soup takes about 10 minutes to prep and 30 minutes to cook. It’s a quick, hearty meal you can have ready in about 40 minutes.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, celery, and carrots. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5 to 7 minutes.
2. Cook the Meat (Optional):
If you’re adding meat, toss in the ground beef or Italian sausage now. Cook until browned evenly, breaking it apart with a spoon. Drain any excess fat before the next step.
3. Add the Main Ingredients:
Stir in the diced tomatoes, broth, cannellini beans, oregano, basil, thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes. This helps all the flavors blend nicely.
4. Cook the Pasta:
Add the small pasta to the pot and cook according to the package directions, usually 7 to 10 minutes, until al dente.
5. Final Touches and Serving:
Taste the soup and add more salt or pepper if needed. Serve hot, topped with fresh parsley and a generous sprinkle of Parmesan cheese. Enjoy with some crusty bread for dipping!
Can I Use Different Types of Beans in Pasta Fagioli?
Absolutely! While cannellini beans are traditional, you can substitute navy beans, great northern beans, or kidney beans. Just make sure to drain and rinse canned beans before adding them to the soup.
Can I Make Pasta Fagioli Ahead of Time?
Yes, this soup tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the fridge for up to 3 days. If possible, cook the pasta separately and add it when reheating to prevent mushiness.
How Can I Make This Recipe Vegetarian?
Simply skip the ground beef or sausage and use vegetable broth. For extra protein and flavor, you can add more beans or toss in sautéed mushrooms.
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if the soup has thickened too much.
