Hearty Italian Pasta e Fagioli Soup

Pasta e Fagioli is the kind of cozy, rustic Italian soup that I turn to when I want something hearty, simple, and deeply satisfying. It brings together pasta, beans, vegetables, and herbs in a way that feels like a warm hug in a bowl. Whether I’m cooking for a weeknight dinner or prepping a big batch for leftovers, this soup always hits the spot.

Why I Love This Recipe

I love this recipe because it’s easy to make, incredibly flavorful, and flexible with what I have on hand. It’s one of those dishes that lets me use pantry staples and still make something that tastes like it’s been simmering all day. Plus, it’s budget-friendly, vegetarian-friendly, and perfect for both cold days and busy nights.

Ingredients

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

• Olive oil
• Onion
• Carrots
• Celery
• Garlic
• Canned crushed tomatoes
• Chicken or vegetable broth
• Dried oregano, basil, and thyme
• Bay leaf
• Red pepper flakes (optional)
• Ditalini pasta (or other small pasta)
• Canned cannellini or borlotti beans
• Salt and black pepper
• Fresh parsley (for garnish)
• Grated Parmesan cheese (for serving)

Directions

1. I start by heating olive oil in a large pot over medium heat. I sauté the chopped onion, carrots, and celery until soft, then stir in the garlic and cook until fragrant.

2. I add the crushed tomatoes, broth, herbs, bay leaf, and red pepper flakes if I want a little kick. I bring everything to a simmer and let it cook for 15–20 minutes so the flavors can meld.

3. While the soup simmers, I cook the pasta in a separate pot until al dente. Then I drain and set it aside.

4. I stir in the canned beans and let them warm through for about 5 more minutes. I remove the bay leaf and season everything with salt and pepper to taste.

5. When I serve it, I scoop the pasta into bowls first and ladle the soup over the top. A sprinkle of fresh parsley and a handful of Parmesan take it over the top.

Servings and Timing

This recipe makes about 4 to 6 servings. It takes around 15 minutes to prep and 30 to 35 minutes to cook, so I can have dinner on the table in under an hour.

Variations

• Meaty twist: Sometimes I brown some Italian sausage with the veggies for extra depth.

• Green it up: I love adding spinach, kale, or Swiss chard during the last few minutes for more nutrients.

• Switch the beans: I swap in kidney beans or chickpeas depending on what I have in the pantry.

• Make it spicy: If I’m in the mood, I add a pinch more red pepper flakes or a splash of hot sauce.

Storage/Reheating

When I have leftovers, I store the pasta and soup separately in airtight containers in the fridge for up to 3 days. If I mix them together, the pasta tends to soak up the broth. To reheat, I warm the soup on the stove or in the microwave and add pasta just before serving. If the soup thickens too much, I add a little broth or water to loosen it up.

FAQs

Can I use dried beans instead of canned?

Yes, I can soak and cook dried beans ahead of time. It adds a bit of prep but gives the soup an even heartier feel.

Do I have to cook the pasta separately?

I prefer to cook it separately to avoid mushy pasta, especially if I’m storing leftovers. But I can cook it right in the soup if I’m serving it all at once.

What’s the best pasta shape to use?

I like using ditalini, elbows, or small shells. They’re bite-sized and blend nicely with the beans and broth.

Can I freeze Pasta e Fagioli?

Yes, but I always freeze the soup without the pasta to keep it from getting soggy. I thaw it overnight and reheat it with freshly cooked pasta.

How can I make it gluten-free?

I just swap in gluten-free pasta and double-check that my broth and canned items are gluten-free.

Conclusion

Pasta e Fagioli is one of those timeless Italian recipes that I never get tired of making. It’s cozy, customizable, and packed with flavor—and it always makes me feel like I’m sitting at a family table in a small village in Italy. Whether I’m keeping it classic or adding my own spin, it’s a dish that delivers every time.

Hearty Italian Pasta e Fagioli Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Total Time: 45–50 minutes
• Yield: 4-6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

This Hearty Italian Pasta e Fagioli Soup is the ultimate cozy, rustic comfort food. Packed with tender pasta, creamy cannellini beans, savory vegetables, and Italian herbs, it’s a budget-friendly, flexible, and deeply satisfying meal. Perfect for cold nights, meal prep, and vegetarian dinners, this classic Italian soup is simple to make and full of flavor.

---

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 4 cups chicken or vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• 1 bay leaf
• ¼ teaspoon red pepper flakes (optional)
• 1 cup ditalini pasta (or other small pasta)
• 2 (15-ounce) cans cannellini or borlotti beans, drained and rinsed
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (for serving)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until vegetables are softened, about 5–7 minutes.
2. Stir in garlic and cook for 1 minute until fragrant.
3. Add crushed tomatoes, broth, oregano, basil, thyme, bay leaf, and red pepper flakes (if using). Stir well and bring to a simmer. Cook for 15–20 minutes to let flavors meld.
4. Meanwhile, cook pasta in a separate pot until al dente. Drain and set aside.
5. Add beans to the soup and let simmer for 5 more minutes. Remove bay leaf and season with salt and pepper to taste.
6. To serve, place a scoop of pasta into each bowl and ladle soup over the top. Garnish with parsley and grated Parmesan cheese.

---

Notes

• For added flavor, Italian sausage with the vegetables.
• For a nutrient boost, stir in spinach, kale, or Swiss chard during the last 5 minutes.
• To make it spicy, increase red pepper flakes or add a dash of hot sauce.
• For gluten-free, use gluten-free pasta and verify all packaged items are gluten-free.
• Store pasta and soup separately in the fridge to prevent sogginess. Add broth or water when reheating if the soup thickens.