Pasta Fagioli is a classic Italian soup that’s hearty and comforting, packed with tender beans, small pasta shapes, and a flavorful tomato broth. It’s a cozy dish that feels like a warm hug on a chilly day, full of simple ingredients that come together beautifully. The beans give it a nice creaminess, while the pasta adds just the right amount of chew.
I love making Pasta Fagioli when I want something filling but not too heavy. It’s one of those recipes that’s easy to throw together and always makes the kitchen smell amazing. A little drizzle of olive oil and a sprinkle of parmesan cheese on top just take it over the edge for me. I usually cook up a big batch because it tastes even better the next day after the flavors have had time to mingle.
One of my favorite ways to enjoy Pasta Fagioli is with crusty bread for dipping—there’s nothing better than soaking up all that delicious broth. It reminds me of family dinners and casual weekends when everyone gathers around the table to share good food and great conversation. This soup always brings a little bit of that warm, homey feeling straight to your bowl.
Key Ingredients & Substitutions
Beans: Cannellini or great northern beans are classic for Pasta Fagioli. They give creaminess without overpowering the soup. If canned beans aren’t available, dried beans soaked overnight work great too—just cook them until tender before adding.
Pasta: Small pasta like ditalini or elbows are perfect here because they hold broth well. If you don’t have these, tiny shells or orzo can be used. Just keep an eye on cooking time so pasta isn’t mushy.
Ground Meat: Using beef or Italian sausage adds a meaty depth but is optional. For a vegetarian version, skip the meat and add extra beans and veggies to keep it hearty.
Herbs & Seasoning: Oregano, basil, and thyme build classic Italian flavor. Fresh herbs can be used instead of dried—just add them towards the end of cooking to preserve brightness.
How Do You Get the Richest Flavor in Pasta Fagioli?
The key is layering flavors starting with the soffritto—onions, carrots, and celery cooked slowly in olive oil until soft. This creates a savory base for the soup.
- Cook onions, carrots, and celery gently to soften without browning; this brings out natural sweetness.
- Add garlic briefly so it doesn’t burn but still releases aroma.
- Brown the meat well if using—it adds both flavor and texture.
- Let the soup simmer uncovered after adding tomatoes and broth, so the flavors can meld and concentrate.
- Add pasta last and cook just until tender to avoid it getting mushy.
Following these steps helps your Pasta Fagioli taste rich yet balanced, with a comforting warmth that’s simply delicious.
Equipment You’ll Need
- Large heavy-bottomed pot – I like this because it evenly distributes heat and can hold all the ingredients comfortably.
- Wooden spoon – perfect for stirring and scraping up flavors from the bottom of the pot as it cooks.
- Measuring spoons and cups – for accurate seasoning and ingredients.
- Colander – to drain and rinse the beans easily.
- Knife and chopping board – to prepare vegetables and herbs comfortably.
Flavor Variations & Add-Ins
- Swap ground beef for cooked shredded chicken or turkey for a lighter, leaner soup.
- Use different beans like kidney or black beans for a twist in flavor and color.
- Add chopped kale or spinach near the end for extra greens and nutrients.
- Stir in a splash of balsamic vinegar or lemon juice before serving to brighten the flavors.
How to Make Pasta Fagioli
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 pound ground beef or Italian sausage (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 (14 oz) can diced tomatoes
- 4 cups beef or vegetable broth
- 1 (15 oz) can cannellini beans or great northern beans, drained and rinsed
- 1 cup small pasta (such as ditalini or elbow macaroni)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Grated Parmesan cheese for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 30 minutes to cook, so you can have a warm, comforting soup ready in about 45 minutes total.
Step-by-Step Instructions:
1. Prepare the Base:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5-7 minutes.
2. Add Garlic and Meat:
Stir in the minced garlic and cook for 1 minute more. If using meat, add the ground beef or Italian sausage to the pot. Break it apart with a spoon and cook until the meat is browned and fully cooked through. Drain any excess fat if needed.
3. Season and Simmer:
Add the dried oregano, dried basil, dried thyme, and crushed red pepper flakes. Stir well and cook for another minute to bring out the herbs’ flavor. Then, pour in the diced tomatoes with their juices and the broth. Stir to combine and bring the soup to a boil. Reduce heat to a gentle simmer and let it cook uncovered for about 15 minutes to develop the flavors.
4. Add Beans and Pasta:
Stir in the drained and rinsed beans as well as the small pasta. Continue cooking for about 8-10 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
5. Final Touches and Serve:
Season the soup with salt and pepper to taste. Stir in the fresh chopped parsley. Ladle the soup into bowls and garnish with extra parsley and a generous sprinkle of grated Parmesan cheese. Serve with crusty bread if you like. Enjoy your hearty and delicious Pasta Fagioli!
Can I Use Dried Beans Instead of Canned?
Absolutely! If using dried beans, soak them overnight and cook them separately until tender before adding to the soup. This will ensure they have the right texture and cook evenly with the pasta.
Can I Make Pasta Fagioli Vegetarian?
Yes! Simply omit the ground beef or sausage and use vegetable broth instead of beef broth. You can add extra beans or vegetables like zucchini or spinach to keep it hearty and satisfying.
How Do I Prevent the Pasta from Getting Mushy?
Add the pasta towards the end of cooking and simmer just until tender—usually 8 to 10 minutes. If you plan to make the soup ahead, cook the pasta separately and add it when reheating to keep it from overcooking.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if it’s too thick. If freezing, leave out the pasta and add freshly cooked pasta when you reheat.