Pasta e Fagioli Soup

Name: Pasta e Fagioli Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium onion, diced; 2 medium carrots, diced; 2 ribs of celery, diced; 2 cloves garlic, finely chopped; 1/2 teaspoon Italian seasoning; 1/2 teaspoon salt, to taste; 1/4 teaspoon ground black pepper, to taste; 1 (28 ounce) can diced tomato; 2 tablespoons tomato paste; 4 cups vegetable broth; 2 (15 ounce) cans white kidney beans (Cannellini beans), rinsed and drained; 1 cup ditalini pasta, uncooked (or other small pasta); 2 tablespoons fresh parsley, chopped

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Pasta e Fagioli Soup translates literally to pasta and beans, but it's way more flavorful than it sounds! This classic Italian soup features aromatic veggies, creamy white beans, and tender ditalini pasta, all simmered until plump and tender in a savory tomato broth. It's quick and simple to make with everyday pantry staples yet hearty enough to stick to your ribs!

Pasta e Fagioli Soup is a classic Italian soup made with aromatic veggies, creamy white beans, and ditalini pasta, all simmered in a savory tomato broth. | aheadofthyme.com

For many non-Italians in the United States, our first introduction to this hearty Italian soup is at Olive Garden, where it's been a fan favorite for years. But just like anything, homemade is best! This flavorful bean soup is similar to minestrone soup, except it is a little thinner and has fewer veggies. It's light enough to be served as a side dish, but I love it for an easy vegetarian meal on those cold days. Pair it with some crusty bread and some freshly grated Parmesan cheese for a simple, timeless meal.

Why You'll Love This Pasta e Fagioli Soup

Made with inexpensive ingredients. Shop your pantry for this one! You'll need some common storage vegetables, everyday seasonings, and canned tomatoes and beans. It's very budget-friendly yet the veggies and pasta will fill you up for hours.
Quick and easy. Soups are all about layering flavor, which often means they take a long time, but not this one. Just soften the veggies, then simmer the tomatoes and add the pasta. From start to finish, it's done in just 40 minutes!
Vegetarian version. Pasta fagioli can be made in many different ways following regional variations, including some that add ground beef, beef broth, sausage, and more. Although these versions are delicious, this pasta fagioli recipe is made without any animal products so the entire family can enjoy it. Great for vegetarians and vegans!

Ingredient Notes

To make this delicious Pasta e Fagioli Soup, you will need the following ingredients (full measurements in recipe card below):

extra virgin olive oil
fresh vegetables - you'll need classic soup veggies to give the sauce lots of flavor: onion, garlic, carrots, and fresh celery.
seasonings - you don't need much. The dried herbs in Italian seasoning add so much flavor, and salt and ground black pepper will take care of the rest.
diced tomatoes - canned diced tomatoes will add little pieces of tomato for extra texture.
tomato paste - this will add a concentrated tomato flavor and an umami flavor that brings the whole dish together.
vegetable broth - for a vegetarian-friendly soup.
white kidney beans (cannellini beans) - these soft, creamy beans are perfect for this classic Italian dish. Great Northern beans are a good alternative if you can't find cannellini.
ditalini pasta - these tiny little noodles plump up in the soup and add a pop of texture. Feel free to use other pastina (tiny pasta), like orzo, alphabet pasta, or tiny stars.
fresh parsley - chopped for garnish.

You will also need measuring cups and spoons, a large pot, and a wooden spoon.

How to Make the Best Pasta e Fagioli Soup

Sauté aromatics. Heat oil in a large stockpot or Dutch oven over medium-high heat. Add onion, carrots, celery, and garlic. Sauté until fragrant, about 3-4 minutes.

Add seasoning. Stir in Italian seasoning, salt and pepper.

Add soup base. Add diced tomato, tomato paste, vegetable broth and white beans.

Boil. Bring the soup to a gentle boil over medium heat and stir occasionally, about 10-15 minutes.
Add pasta. Add pasta and continue cooking for another 10 minutes until pasta is cooked to al dente. Stir occasionally to ensure pasta doesn't stick to the bottom of the pot.

Add parsley. Stir in fresh parsley and serve warm.

Recipe Variations

Add meat. For extra protein, brown some lean ground beef, ground turkey, or hot Italian sausage in the pot before sauteeing the veggies.
Simmer a Parmesan cheese rind. The rind of Parmesan cheese may be too hard to eat on its own, but it's packed with concentrated umami flavor and a subtle sweetness. Simmering it in the broth will impart incredible depth of flavor!
Spice it up. To warm up on those cool nights, add a teaspoon (or two!) of red pepper flakes. The heat will build as it sits, so start with less.
Use a slow cooker or pressure cooker. If your slow cooker has a saute function, you can make the whole dish there! Otherwise, you can add all the ingredients (except the beans and pasta) to a slow cooker and let it cook on high for about 3-4 hours. Add the pasta and beans for about 30 minutes at the end and cook until the noodles are tender. You can also make this soup in an instant pot.

How to Serve

This Pasta e Fagioli Soup is delicious served on its own, or paired with some of my favorite soup sides including:

For more recipes, see our 25 Side Dishes for Soup.

Recipe Tips and Tricks

Don't rush the veggies. This is a very quick recipe to make, but each step builds flavor. Let the veggies release their aroma before adding the broth.
Boost flavor when possible. For a smoky note, use fire-roasted tomatoes instead of diced tomatoes. You can also add 1-2 bay leaves to the broth, use homemade broth, simmer a parmesan rind, etc.
Don't overcook the noodles. The pasta will continue cooking in the hot soup even after you turn off the heat. Let the noodles cook until al dente, then remove from the heat right away.

Storing and Freezing Instructions

How to Store

Store any leftovers in an airtight container in the fridge for 3-4 days.

How to Reheat

Pour the leftovers into a small saucepan, and heat until hot and bubbling.

How to Freeze

Start by chilling the soup in freezer-safe containers in the fridge. Fill them about 2 inches less than full to allow the soup to expand. Once fully chilled, transfer them to the freezer and store for up to 3 months. Thaw in the fridge before reheating like normal.

FAQ

Can you freeze pasta fagioli soup?

Absolutely! Just remember that once cooked pasta is frozen, thawed, and reheated, it can become soggy. If you know you want to freeze the soup, skip the pasta and add it when reheating, or just be aware that the noodles will soften a bit.

What is in pasta fagioli soup?

This classic Italian soup is made with the essentials: onion, garlic, celery, and carrot, sauteed until tender, then cooked with Italian seasoning, diced tomatoes and tomato paste, dried pasta, and cannellini beans. The mixture is simmered together until the pasta is al dente, then serve with fresh parsley. It's very simple and ideal for cool fall and winter nights.

Does pasta e fagioli soup have meat?

It depends on the recipe you follow. Most of the time, pasta fagioli soup is made without meat and is a great vegetarian/vegan soup. However, some recipes do use ground beef, sausage, bacon, or pancetta for flavor, so you'll definitely want to check the recipe!

More Soup Recipes with Pasta

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