If you’re searching for a bowl of pure comfort that brings together rustic Italian flavors and soul-warming nourishment, then Pasta Fagioli is exactly what you need. This time-honored classic stitches together tender beans, plump pasta, savory tomatoes, and a kiss of fragrant herbs—sometimes with the bonus of Italian sausage or beef. Whether you want an effortless weeknight meal or something to ladle out for friends on a cozy night, Pasta Fagioli is the kitchen hug you can always count on.
Ingredients You’ll Need
The beauty of Pasta Fagioli comes from everyday pantry ingredients, each one adding a note of hearty flavor, vibrant color, or satisfying texture. Gather everything below and you’ll be on your way to an authentic and unforgettable soup experience.
- Olive oil: Delivers richness and helps the vegetables caramelize for extra flavor depth.
- Italian sausage or ground beef (optional): Adds a savory, meaty backbone, but feel free to keep it vegetarian.
- Yellow onion: Gives a subtle, sweet earthiness to the base.
- Carrots: Bring a natural sweetness and welcome pop of color.
- Celery: Adds herbaceous notes and essential crunch—never skip the celery!
- Garlic: Three cloves infuse the broth with irresistible aroma.
- Dried oregano: Classic Italian herb that defines the soup’s flavor.
- Dried basil: Layers in a sweet, peppery undertone.
- Red pepper flakes (optional): For those who love a gentle, warming heat.
- Diced tomatoes: Juicy and brightens every spoonful.
- Chicken broth or vegetable broth: Melds everything into a slurp-worthy soup; choose veggie broth for a meatless version.
- Cannellini beans: Creamy texture and subtle flavor—the classic choice for Pasta Fagioli.
- Red kidney beans: Contrasting color and hearty bite for beautiful, hearty contrast.
- Ditalini or small pasta: The pasta soaks up all the flavors—use ditalini for that authentic touch.
- Salt and black pepper: Essential seasoning to balance every element.
- Fresh parsley: Finishes the dish with herby brightness and a splash of green.
- Grated Parmesan cheese: The crowning glory—melty, nutty, and rich.
How to Make Pasta Fagioli
Step 1: Brown the Meat (If Using)
Start by heating the olive oil in a generous soup pot over medium heat. If you’re going with sausage or beef, crumble it straight into the shimmering oil and let it brown, breaking it into small bits as it cooks. Once it’s beautifully golden and aromatic, drain off any excess fat to keep your Pasta Fagioli hearty but never heavy.
Step 2: Sauté the Essential Veggies
Next, toss in the diced onion, carrots, and celery—this classic trio (sometimes called soffritto) is the backbone of countless Italian soups. Sauté them for about 5 to 7 minutes until the veggies soften and turn just a bit golden at the edges, preparing the perfect canvas for all the flavors to come.
Step 3: Add Garlic and Spices
Now for the aromatic magic: sprinkle in the garlic, oregano, basil, and red pepper flakes. Sizzle everything for about a minute, just until that delicious perfume wafts up and tells you it’s time to build your soup.
Step 4: Simmer with Tomatoes and Beans
Pour in the diced tomatoes—juices and all—and add your broth of choice. Slide in the cannellini and kidney beans, stirring gently so nothing breaks apart. Bring your pot to a boil, then reduce the heat and let it simmer for 15 minutes so the flavors can meld and mellow together.
Step 5: Cook the Pasta
Tip in the ditalini or any small pasta, stirring well. Let the soup bubble for another 8 to 10 minutes, until the pasta is tender but still has a little bite. This is when Pasta Fagioli transforms from simple soup into a bowlful of Italian coziness.
Step 6: Season and Finish
Before serving, taste your creation and season with salt and black pepper as needed. Stir in the fresh parsley for brightness and, of course, ladle the hot Pasta Fagioli into bowls, topping each with a flurry of grated Parmesan cheese. Grab some crusty bread and you’re ready to dive in!
How to Serve Pasta Fagioli
Garnishes
Garnishing Pasta Fagioli is half the fun! A generous spoonful of grated Parmesan is a must. Freshly ground black pepper, a drizzle of your best olive oil, and a scattering of chopped parsley make every bowl feel restaurant-worthy. If you love spice, a pinch of red pepper flakes on top will do the trick.
Side Dishes
Pasta Fagioli is absolutely satisfying all on its own, but consider pairing it with thick slices of toasted Italian bread or baguette for dunking. A crisp green salad dressed with lemony vinaigrette offers a welcome contrast, and roasted vegetables on the side build out the meal for guests or hungry family.
Creative Ways to Present
You can serve Pasta Fagioli in rustic stoneware bowls for a down-to-earth vibe, or use small cups as an appetizer for gatherings. Swirl in extra Parmesan and a few whole parsley leaves right before serving to make each bowl pop visually. For fun, try presenting the soup in bread bowls—the ultimate edible vessel for this comforting classic.
Make Ahead and Storage
Storing Leftovers
Pasta Fagioli makes for outstanding leftovers! Cool the soup completely, then ladle it into airtight containers. It will keep in the refrigerator for up to 4 days. The flavors deepen over time, making each bowl even more delicious the next day.
Freezing
If you want to freeze your Pasta Fagioli, let it cool first. Portion it into freezer-safe containers—ideally before adding the pasta, since pasta can turn a bit soft when thawed. Pasta can be boiled fresh and added when reheating, or simply freeze as is for convenience.
Reheating
To reheat, gently simmer the soup on the stovetop over medium-low heat, adding a splash of broth or water if it’s thickened. You can also microwave individual bowls for quick lunches—just warm in 1-minute bursts, stirring often, until steaming hot.
FAQs
Can I make Pasta Fagioli vegetarian or vegan?
Absolutely! Simply skip the meat and use vegetable broth. For a vegan spin, leave off the Parmesan or choose a plant-based alternative—your soup will still be incredibly flavorful.
What kind of pasta works best for Pasta Fagioli?
Ditalini is the classic choice, but any small pasta like elbow macaroni, orzo, or small shells will do the job. The goal is to have pasta that fits comfortably on the spoon alongside the beans.
How do I prevent the pasta from soaking up all the broth?
If you plan to store leftovers or freeze the soup, consider cooking the pasta separately and adding it to individual bowls as you serve. Otherwise, if it thickens in the fridge, just add extra broth or water when reheating to loosen it up.
Can I use different types of beans?
Definitely! While cannellini and kidney beans are traditional, you can swap in great northern beans, navy beans, or even chickpeas for variety. Each bean provides a slightly different texture and flavor for your Pasta Fagioli.
Is Pasta Fagioli suitable for meal prepping?
Yes, it’s perfect for meal prep! The flavors improve as it sits, and it packs easily for lunches. Just remember the pasta tip above to keep the texture on point throughout the week.
Final Thoughts
I hope this Pasta Fagioli inspires you to grab your favorite pot and fill your kitchen with Italian aromas. There’s just something magical about how humble ingredients come together for a meal that feels like a celebration, whether you’re serving family or simply treating yourself. Give it a try—you may just find yourself coming back to Pasta Fagioli again and again, bowl after comforting bowl!
Print
Pasta Fagioli Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Pasta Fagioli is a hearty and flavorful Italian soup packed with beans, pasta, and savory seasonings. This comforting dish is perfect for a cozy night in or to feed a crowd.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1/2 pound Italian sausage or ground beef (optional)
- 1 small yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 can (28 ounces) diced tomatoes
- 4 cups low-sodium chicken broth or vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 cup ditalini or small pasta
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley
For Serving:
- 1/2 cup grated Parmesan cheese
Instructions
- Prepare the Soup: Heat olive oil in a large pot over medium heat. If using, cook the Italian sausage or ground beef until browned. Add onion, carrots, and celery, sauté until softened. Stir in garlic, oregano, basil, and red pepper flakes. Add tomatoes, broth, cannellini beans, and kidney beans. Simmer for 15 minutes.
- Cook the Pasta: Stir in ditalini pasta and cook for 8-10 minutes until al dente. Season with salt and pepper. Remove from heat and stir in parsley.
- Serve: Ladle the soup into bowls, top with Parmesan cheese. Serve hot with crusty bread.
Notes
- For a vegetarian version, omit the meat and use vegetable broth.
- If the soup thickens too much, add a splash of broth or water before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 7g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 20mg
