Pasta Fagioli Recipe
If there’s ever been a cozier, more soul-soothing soup than Pasta Fagioli, I haven’t met it yet! Brimming with tender beans, tiny pasta, savory tomatoes, and a medley of aromatic vegetables, this Italian classic is both wholesome and hearty. Whether you make it with sausage for extra richness or keep it all-vegetarian, Pasta Fagioli is the sort of dish that feels like a big, warm hug in a bowl. It’s a beloved staple in my kitchen—simple enough for a weeknight, yet packed with flavors that make every spoonful memorable.
Ingredients You’ll Need
You’ll be thrilled at how simple and down-to-earth the ingredient list is for Pasta Fagioli. Every item plays a key role, adding delicious layers of flavor, a pop of color, or that perfect texture you crave in a comforting soup.
- Olive Oil: Lends that rich Mediterranean flavor and sautés the veggies beautifully.
- Ground Italian Sausage or Ground Beef (optional): For an extra savory, hearty touch; easily omitted for a vegetarian option.
- Onion: Brings sweetness and depth, forming the backbone of our flavor base.
- Garlic: Offers a punch of aromatic warmth—don’t skimp on it!
- Carrots: Add a gentle sweetness and pretty orange hue.
- Celery: Balances the soup with its fresh, herbal crunch.
- Dried Oregano: Classic Italian seasoning for earthy, herby notes.
- Dried Thyme: Adds an evergreen aroma that makes the broth sing.
- Red Pepper Flakes (optional): For just the right amount of subtle heat, if you like a little kick.
- Canned Diced Tomatoes: They bring brightness and some chunky texture.
- Canned Tomato Sauce: Deepens the tomato flavor, making the broth rich and velvety.
- Chicken or Vegetable Broth: This forms the base, so use a good one for maximum flavor—vegetable broth for a meatless Pasta Fagioli.
- Cannellini Beans: Creamy white beans give heartiness and protein.
- Red Kidney Beans: They add gorgeous color and a satisfying bite.
- Ditalini or Small Pasta: Tiny shapes hold up beautifully and soak up all that goodness without overpowering.
- Salt and Pepper: Essential for seasoning and bringing every flavor to life.
- Chopped Fresh Parsley: Offers a burst of freshness right before serving.
- Grated Parmesan Cheese: That final sprinkle for irresistible salty, nutty finish—don’t skip it!
How to Make Pasta Fagioli
Step 1: Sauté the Base
Start by heating olive oil in a large pot over medium heat. If you’re going with sausage or ground beef, add it now and brown it well. Make sure to drain off any extra fat—this keeps things light and lets those meaty bits flavor the soup without being greasy.
Step 2: Add the Aromatics
Stir in the onion, garlic, carrots, and celery, giving everything 5–7 minutes to soften and mingle together. This fragrant foundation sets the stage for layers of flavor, so let those veggies cook until they’re just starting to turn tender.
Step 3: Season It Right
Sprinkle in the oregano, thyme, and, if you’re into a little tingle, red pepper flakes. Stir them in and let those dry herbs toast for a minute—this really helps them bloom and wake up the broth.
Step 4: Build the Broth
Into the pot go the diced tomatoes, tomato sauce, and your broth of choice. Bring it all up to a gentle simmer, letting those tomatoes melt into the soup and the broth take on all those savory, herby flavors. This is where the magic of Pasta Fagioli starts to come together.
Step 5: Beans and Pasta Join the Party
Now add both kinds of beans and your small pasta. Give a good stir and let everything cook, uncovered, for 10–12 minutes. The pasta should end up perfectly tender, but not mushy—taste it for doneness, and remember, it’ll keep soaking up the delicious broth as it sits.
Step 6: Finish & Serve
Once the soup tastes just right, season with salt and pepper, stir in a generous handful of fresh parsley, and ladle Pasta Fagioli into bowls. Top each serving with plenty of grated Parmesan cheese for that irresistible melt-in finish.
How to Serve Pasta Fagioli
Garnishes
The finishing touches really make each bowl shine—try an extra sprinkle of Parmesan cheese, a few torn basil leaves, or a drizzle of really good olive oil. If you want a pop of color, more fresh parsley is always welcome.
Side Dishes
Pasta Fagioli loves a little company! Serve it with slices of crusty Italian bread or a warm baguette—the perfect vehicle for soaking up every spoonful. A simple green salad with a tangy vinaigrette makes a bright contrast to the soup’s heartiness.
Creative Ways to Present
For a dinner party or cozy lunch, serve Pasta Fagioli in wide soup bowls with all the toppings laid out so everyone can customize their own. Or, ladle it into mugs for a fun, handheld twist at a casual gathering. For extra flair, I sometimes serve the soup in hollowed-out crusty bread bowls—big smiles guaranteed!
Make Ahead and Storage
Storing Leftovers
Pasta Fagioli thickens as it cools, with the pasta soaking up even more flavorful broth. Store leftovers in an airtight container in the fridge for up to 4 days. If it thickens too much, simply stir in a bit of broth or water before reheating to get that lovely soupy texture back.
Freezing
If you want to freeze Pasta Fagioli, it’s best to do so before adding the pasta for the freshest texture later. Otherwise, freeze the cooled soup (with or without pasta) in portioned containers for up to three months. Thaw overnight in the fridge before gently reheating on the stove.
Reheating
When it’s time to enjoy leftovers, reheat the Pasta Fagioli gently on the stovetop over medium-low heat, stirring in a splash of broth or water as needed. Alternatively, microwave single portions in a covered bowl, pausing to stir every minute until heated through.
FAQs
Is Pasta Fagioli traditionally vegetarian?
Yes, many traditional versions skip the meat entirely and rely on beans for protein and heartiness. The sausage or beef is a modern comfort twist but totally optional!
What type Soup
Ditalini is classic, but any small pasta shape works beautifully—think small shells, elbows, or even orzo. Just aim for something bite-sized so it doesn’t overpower the beans and veggies.
Can I make Pasta Fagioli gluten-free?
Absolutely! Just swap in your favorite small gluten-free pasta—everything else in the recipe is naturally gluten-free, so it’s a very adaptable soup.
How do I thin the soup if it gets too thick?
If your Pasta Fagioli tightens up after sitting or chilling in the fridge, just stir in a little extra broth or water when reheating until you reach your preferred consistency.
Can I use dried beans instead of canned?
You sure can! Cook them separately first, then use about 1.5 cups cooked beans for every 15-ounce can called for in the recipe. They’ll bring even more homemade flavor to your Pasta Fagioli.
Final Thoughts
I can’t recommend trying Pasta Fagioli enough—it’s satisfying, flexible, and endlessly comforting. Whether you make a big batch for a family dinner or stash away leftovers for cozy lunches, this soup has a special way of warming hearts. Give it a try, and let it become one of your kitchen favorites too!
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Pasta Fagioli Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and comforting Italian soup, Pasta Fagioli is a delicious one-pot meal that combines pasta, beans, and savory broth. This vegetarian version is packed with flavors and perfect for a cozy dinner.
Ingredients
Main Ingredients:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 4 cups chicken or vegetable broth
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 (15 oz) can red kidney beans, rinsed and drained
- 3/4 cup ditalini or small pasta
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese for serving
Optional:
- 1/2 pound ground Italian sausage or ground beef
Instructions
- Cook the Meat: In a large pot, heat olive oil. If using meat, add sausage or ground beef and cook until browned. Drain excess fat if needed.
- Sauté Vegetables: Add onion, garlic, carrots, and celery. Cook until vegetables soften.
- Season and Simmer: Stir in oregano, thyme, and red pepper flakes. Add tomatoes, tomato sauce, and broth. Simmer.
- Add Beans and Pasta: Stir in beans and pasta. Simmer until pasta is tender.
- Season and Serve: Season with salt and pepper. Stir in parsley. Serve topped with Parmesan.
Notes
- For a vegetarian version, skip the meat and use vegetable broth.
- The soup thickens as it sits, so add a splash of broth or water when reheating leftovers.
- Serve with crusty bread for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 8 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 17 g
- Cholesterol: 25 mg
