Pasta Fagioli Recipe

Pasta Fagioli instantly makes me feel at home—it’s like a warm hug from Nonna!

This Italian classic combines tender pasta, creamy cannellini beans, and fresh veggies in a rich tomato broth. As it simmers, the flavors deepen, making every spoonful more comforting.

I love how easily it comes together in one pot with simple ingredients. Better yet, I love the taste. Savory and tomatoey, it’s perfect for a cozy night in!

What is Pasta Fagioli?

Italian for “pasta and beans”, Pasta e Fagioli is a classic Italian soup. It turns humble, inexpensive ingredients into a hearty, comforting meal.

Like many family recipes, the ingredients can vary. Typically, it features creamy beans, small pasta, and vegetables in a savory, garlicky tomato-based broth. 

Rich, hearty, and downright cozy, I swear it tastes like home in a bowl!

Ingredients for Pasta Fagioli

• Ditalini Pasta: Ideal for soups! It adds a hearty, chewy texture that soaks up the broth. Other small pasta shapes like elbow macaroni work too.
  
• Cannellini Beans: Adds richness, heartiness, and earthiness. I drain and rinse the canned beans before adding. Borlotti beans are common too.
  
• Olive Oil: I use extra virgin olive oil for the best flavor. But regular olive oil will do.
  
• Vegetables: A fresh medley of sweet carrots, tender zucchini, aromatic onion, and punchy garlic. 
  
• Tomato Sauce & Diced Tomatoes: They provide a nice balance of sweetness and acidity. I use both to deepen the flavor. Use high-quality for the best results. 
  
• Chicken Broth: The base of the broth. For a more savory version, use beef broth. Or, use vegetable broth if that’s what you’ve got.
  
• Seasonings: I use a simple blend of dried parsley, dried basil, red pepper flakes, salt, and freshly ground black pepper. Together, they add more complexity.

How to Make Pasta Fagioli

This easy pasta and bean soup delivers BIG flavors with little effort. All you need are some pantry staples and 10 minutes of prep. Perfect for weeknights and weekends alike!

1. Saute vegetables. In a large pot, saute the carrots, zucchini, and onion until softened. Add garlic and saute for about 1 minute until fragrant. 

2. Add broth ingredients. Stir in the tomato sauce, diced tomatoes, chicken broth, and seasonings. Simmer for 20 minutes. 

3. Boil pasta. Boil the pasta in a large pot of salted water according to the package instructions until al dente. Drain. 

4. Add beans and pasta. Mix the canned beans and cooked pasta into the soup. Simmer for 1-2 minutes or until heated through. 

5. Serve. Ladle the soup into bowls and serve warm with crusty bread if desired.

Tips For the Best Pasta Fagioli

Making this hearty soup is all about timing and flexibility. From adjusting flavors to simplifying steps, here are my top tips for that perfect bowl:

• Swap the beans. Try other beans like navy, great northern, or kidney beans. Though they’re hard to find, you can also use borlotti (cranberry) beans for a more traditional version.
  
• Dried beans work too. If I only have dried beans, I’ll cook them up! Then, I add them according to the instructions. You need 1.5 cups of cooked beans.
  
• Add pasta directly. Sometimes, I cook the pasta in the soup if I know there won’t be leftovers (the pasta gets mushy over time). Simmer it for 10 to 15 minutes with an additional 1 cup of water or broth. Then, serve immediately.
  
• Upgrade with cheese. For even more flavor, I often will add a parmesan rind to the soup. Or, I’ll top my bowl with grated parmesan cheese or melted mozzarella. 
  
• Try add-ins. Customize the soup by adding ground beef, Italian sausage, or pancetta. Or, add extra veggies like Tuscan kale or spinach.

How to Store Italian Pasta Soup

Making a big batch or preparing the soup in advance? Here’s a pro tip: store the soup and pasta separately. The pasta will absorb the broth as it sits, making it mushy. 

I also recommend freezing the soup without the pasta for the best texture. But if you do, don’t worry, it’ll still taste delicious!

To Store: Place the cooled leftover soup and pasta in separate airtight containers. Refrigerate for 3-4 days. 

To Freeze: Transfer the cooled soup and pasta into separate airtight freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge overnight.

Reheat: Warm on the stovetop over low heat, stirring occasionally, until heated through. Or, microwave individual portions in 30-second intervals, stirring in between, until hot. For the best results, reheat the soup and pasta separately, adding a little olive oil or butter to the pasta.

More Italian Soup Recipes You’ll Love

Italian Wedding Soup

Olive Garden Minestrone Soup

Creamy Ravioli Soup

Tuscan White Bean Soup

Italian Sausage Soup