Easy Pasta Fagioli Soup Recipe

Pasta Fagioli, a classic Italian comfort food, is the epitome of cozy meals that not only fill your stomach but warm your soul. Translating to "pasta and beans," this hearty soup is packed with rich flavors, nourishing beans, tender pasta, and a fragrant broth that feels like a hug in a bowl. Whether you’re preparing it for a chilly night, a quick weeknight dinner, or just a way to satisfy your cravings for something both filling and flavorful, Pasta Fagioli checks all the boxes. It’s a simple, rustic dish that’s perfect for sharing with loved ones or enjoying solo with a piece of crusty bread.

The beauty of this soup lies in its versatility, combining pantry staples in a way that feels indulgent yet effortlessly easy. With beans as its base, a touch of aromatic herbs, and a generous helping of pasta, it’s no wonder that Pasta Fagioli has remained a staple in Italian homes for centuries. But don’t let the simplicity fool you-this soup offers complex flavors that develop over time, making it even better the next day.

Let’s dive into an easy recipe that will have you making this Italian classic in no time.

In this recipe, we’re keeping things simple yet flavorful. You’ll have a bowl of delicious soup ready in about 45 minutes, with no complicated techniques or hard-to-find ingredients. Just basic pantry items combined in a few easy steps. Get ready to enjoy a savory, comforting dish that the whole family will love.

Ingredients Needed

Here’s what you’ll need to make a batch of Pasta Fagioli soup:

Olive oil – For sautéing the vegetables and giving the soup that rich, deep flavor.
Yellow onion – A staple in many Italian dishes, it adds a mild sweetness and depth.
Carrot – Adds a subtle sweetness and texture to the soup.
Celery – A crisp and slightly peppery addition to balance the flavors.
Garlic – The key aromatic to bring out those savory flavors in the broth.
Canned tomatoes – Choose whole or diced for a richer, fuller flavor.
Canned cannellini beans – These creamy white beans are traditional and bring a soft, hearty texture.
Chicken or vegetable broth – A flavorful base that brings everything together. You can use low-sodium for better control over the salt level.
Pasta – Small shapes like ditalini or elbow macaroni are best, but you can use whatever you prefer.
Bay leaves – Add a subtle herbal fragrance to the broth.
Dried thyme – A classic Italian herb that adds a depth of flavor.
Salt and pepper – To taste, enhancing the natural flavors of the ingredients.
Fresh parsley – A finishing touch for a burst of freshness and color.
Grated Parmesan (optional) – For a touch of umami and richness, sprinkle some Parmesan over your bowl of soup.

Cooking Instructions

Prepare the veggies: Begin by dicing the onion, carrot, and celery. Mince the garlic for easy incorporation into the soup.
Sauté the aromatics: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables have softened and the onion turns translucent. Toss in the garlic and cook for another 30 seconds to release its fragrance.
Add the tomatoes: Stir in the canned tomatoes (crushed or diced) and let them simmer for about 5 minutes. You’ll want the tomatoes to break down a little, releasing their juices into the base of the soup.
Pour in the broth: Add the chicken or vegetable broth to the pot, followed by the bay leaves and thyme. Bring everything to a boil, then reduce to a simmer and let it cook for 10 minutes, allowing the flavors to meld.
Add the beans and pasta: Stir in the cannellini beans (drained and rinsed) and the pasta. Continue simmering for another 10-12 minutes, or until the pasta is cooked al dente.
Season and finish: Taste the soup and season with salt and pepper to your liking. Discard the bay leaves. Stir in some chopped fresh parsley for a pop of color and freshness. If you’re feeling indulgent, top each bowl with a sprinkle of grated Parmesan.
Serve: Ladle the soup into bowls and enjoy with a slice of crusty bread or a light salad on the side.

Ingredient Insights

Cannellini Beans: These creamy white beans are ideal for Pasta Fagioli. They soak up the broth and blend perfectly with the pasta for a smooth texture. They’re also packed with fiber and protein, making them a nutritious addition to the soup.
Olive Oil: Olive oil is a key ingredient in Italian cuisine, known for its rich, fruity flavor. It forms the base of the sautéing process, adding a depth of flavor to the soup that you simply can’t achieve with regular vegetable oil.
Pasta: Small pasta shapes like ditalini or elbow macaroni work best in Pasta Fagioli because they hold up well in the broth and allow you to scoop up both the soup and beans in one bite. If you’re feeling adventurous, you could try other shapes like orecchiette or rotini.
Herbs & Garlic: Thyme and bay leaves are traditional herbs that infuse the broth with their earthy flavors, while garlic brings an essential aromatic touch. Don’t skip these-they’re the secret to making your soup taste like it’s been simmering all day.

Expert Tips

Use homemade stock: If you have the time, use homemade chicken or vegetable stock instead of store-bought. It’ll add a whole new level of flavor to your soup.
Don’t overcook the pasta: Pasta can quickly turn mushy if overcooked in soup. To prevent this, cook it just until al dente, and if you plan on storing leftovers, you might want to cook the pasta separately and add it just before serving to keep it from absorbing too much broth.
Adjust the thickness: Pasta Fagioli can vary in thickness. If you prefer a thicker soup, you can mash some of the beans with a potato masher or blend part of the soup before adding the pasta.
Add a touch of red wine: For a little extra depth, consider adding a splash of red wine when you sauté the vegetables. Let it reduce for a few minutes to concentrate the flavors.

Recipe Variations

While the traditional Pasta Fagioli is beloved for its simple yet comforting flavor, there are plenty of ways to mix things up. Here are some ideas:

Meat lovers’ Pasta Fagioli: Add crumbled Italian sausage or pancetta for a rich, savory version. Brown the meat with the veggies for extra flavor.
Spicy Pasta Fagioli: If you like a little heat, sprinkle in some red pepper flakes when sautéing the garlic. This will give the soup a nice kick without overpowering the other flavors.
Vegetarian: Skip the meat-based broth and opt for vegetable broth, making this a fully vegetarian option.
Tomato variation: Instead of canned tomatoes, use fresh, roasted tomatoes for a smoky flavor. Alternatively, a combination of diced tomatoes and a little tomato paste can make the broth even richer.
Leafy greens: Adding spinach or kale towards the end of the cooking process will not only boost the nutritional value but also add a burst of color and texture to your soup.

Final Words

Pasta Fagioli is the kind of dish that gets better with every spoonful. It’s simple but satisfying, and its warm, hearty nature makes it a perfect go-to for any occasion. Whether you’re making it for the family on a weeknight or preparing a cozy dinner for yourself, you’ll always find comfort in its savory goodness.

Don’t hesitate to play with the ingredients and make the recipe your own. The essence of Pasta Fagioli lies in its flexibility-tweak the herbs, add extra veggies, or swap in your favorite beans, and you’ll still end up with a delicious bowl of soup.

Easy Pasta Fagioli Soup Recipe