Pasta Fagioli Soup Recipe

ByEmma

Warm, hearty, and packed with flavor, Pasta Fagioli (or “pasta and beans”) is an Italian classic that makes the perfect comfort meal. This recipe is easy to follow, uses simple ingredients, and delivers a soul-satisfying dish that everyone will love.

Ingredients

Here’s what you’ll need to make this delicious soup:

For the Soup Base:

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 (14 oz) can of diced tomatoes
  • 4 cups chicken or vegetable broth (use low-sodium for better control over salt levels)
  • 1 cup water (optional, for thinning the soup)
  • 1 (15 oz) can of cannellini beans, rinsed and drained
  • 1 (15 oz) can of kidney beans, rinsed and drained
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp red pepper flakes (optional for a spicy kick)
  • Salt and pepper to taste

For the Pasta:

  • 1 cup ditalini pasta (or any small pasta shape)

For Garnish:

  • Freshly grated Parmesan cheese
  • Fresh parsley, chopped
  • Extra virgin olive oil (for drizzling)

Pro Tip: Use high-quality canned tomatoes and olive oil for the best flavor.

Instructions

1. Prepare the Base

  1. Heat olive oil in a large pot over medium heat.
  2. Add the onion, carrots, and celery. Cook until softened (about 5-7 minutes), stirring occasionally.
  3. Stir in the minced garlic and cook for another minute until fragrant.

Pro Tip: Don’t rush sautéing the vegetables. Allowing them to soften properly enhances the flavor of the soup.

2. Add the Liquids and Seasonings

  1. Add the diced tomatoes, broth, and water (if using) to the pot.
  2. Stir in the beans, oregano, basil, red pepper flakes, salt, and pepper.
  3. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes. This allows the flavors to meld together beautifully.

3. Cook the Pasta

  1. While the soup simmers, cook the pasta in a separate pot according to the package instructions. Drain and set aside.

Pro Tip: Cooking the pasta separately prevents it from soaking up too much liquid and becoming mushy.

4. Combine and Serve

  1. Add the cooked pasta to the soup and stir well.
  2. Taste and adjust the seasonings as needed.
  3. Ladle the soup into bowls and garnish with Parmesan cheese, parsley, and a drizzle of olive oil.

Pro Tip: For a thicker soup, mash some of the beans before adding them to the pot.

Variations

  • Vegetarian Version: Use vegetable broth and skip the Parmesan cheese, or use a plant-based alternative.
  • Gluten-Free Option: Substitute gluten-free pasta.
  • Meaty Twist: Add cooked Italian sausage or pancetta for extra heartiness.

Storage and Reheating

  • Store leftovers in an airtight 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.

Freezing Tip: Freeze the soup without the pasta for up to 3 months. When ready to serve, cook fresh pasta and add it in.

Why You’ll Love This Recipe

  • It’s budget-friendly and uses pantry staples.
  • Perfect for meal prep and reheats well.
  • Bursting with classic Italian flavors!

Enjoy a steaming bowl of this Pasta Fagioli soup with some crusty bread or a side salad for the ultimate cozy meal. Buon appetito!

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