Pasta Fagioli is a wonderful, heartwarming soup that brings together tender pasta and creamy beans in a gently spiced tomato broth. It’s a classic Italian dish that’s simple but full of comforting flavors, making it perfect for chilly days or any time you want something filling and satisfying.
I love making pasta fagioli because it’s such a great way to use pantry staples like cannellini beans and small pasta shapes. The soup comes together quickly, and I always feel good serving it knowing it’s packed with protein and fiber. A little sprinkle of Parmesan on top really makes it extra tasty, and I like to add just a touch of red pepper flakes for a bit of a kick.
This soup feels like a warm hug in a bowl, and for me, it’s one of those dishes that brings back memories of family dinners around the table. I like to serve it with crusty bread to soak up every last bit of broth. It’s an easy meal that everyone seems to enjoy, and it’s just the kind of dish I turn to when I want homemade comfort without a lot of fuss.
Key Ingredients & Substitutions
Olive Oil: This adds a nice fruity richness when sautéing the veggies. If you don’t have olive oil, vegetable or avocado oil work well too.
Beans: Cannellini beans are classic because of their creamy texture. You can swap them for great northern or navy beans if needed.
Pasta: I prefer small shapes like ditalini or tiny elbow macaroni that fit well on a spoon. If you can’t find those, small shells or orzo are good alternatives.
Broth: Use chicken broth for a richer flavor or vegetable broth to keep it vegetarian. Homemade broth adds extra depth if you have it.
Greens: Spinach or kale brighten the soup and add nutrients. If you like, you could also use Swiss chard or leave them out entirely.
How Do You Make the Broth Flavorful and Well-Balanced?
The broth is the heart of Pasta Fagioli, and building flavor step-by-step is key:
- Start by gently sautéing onion, carrot, and celery. This trio (soffritto) creates a fragrant base.
- Add garlic last to avoid burning and keep its bright aroma.
- Stir in canned tomatoes with their juices for acidity and sweetness.
- Use herbs like oregano, thyme, and a bay leaf for depth—these release their flavors slowly during simmering.
- Simmer uncovered to let the soup concentrate and blend well.
Patience in this step means a broth that tastes fresh but rich, not flat or dull. Season at the end to fine-tune the balance.
Equipment You’ll Need
- Large heavy-bottomed pot – I like this because it heats evenly and is perfect for simmering the soup.
- Carrot peeler – makes quick work of preparing carrots for dicing.
- Chef’s knife and cutting board – essential for chopping vegetables safely and efficiently.
- Measuring spoons and cups – helps to add just the right amount of herbs and liquids.
- Soup spoon or ladle – for serving the hearty bowls.
Flavor Variations & Add-Ins
- Cook with cooked pancetta or bacon bits for extra smoky flavor and richness.
- Replace beans with cooked lentils for a different texture and slightly different flavor.
- Add a splash of balsamic vinegar or a squeeze of lemon at the end for brightness.
- Stir in cooked sausage or shredded chicken to make it more filling.
How to Make Pasta Fagioli
Ingredients You’ll Need:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (such as ditalini or small elbow macaroni)
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 cups chopped fresh spinach or kale (optional)
- Freshly grated Parmesan cheese, for serving
- Red pepper flakes (optional, for a little heat)
How Much Time Will You Need?
This comforting soup takes about 10 minutes to prepare and 25 minutes to cook. So in roughly 35 minutes, you’ll have a warm and satisfying bowl of Pasta Fagioli ready to enjoy.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 6 to 8 minutes.
2. Add Garlic and Tomatoes:
Stir in the minced garlic and cook for about 1 minute until fragrant. Then add the canned diced tomatoes along with their juices.
3. Simmer the Soup Base:
Pour in the chicken or vegetable broth. Add the drained cannellini beans, dried oregano, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes to develop the flavors.
4. Cook the Pasta and Greens:
Add the small pasta to the soup and cook until tender, usually about 8 to 10 minutes (check your pasta package for exact cooking times). If you’re adding spinach or kale, stir it in during the last 2 to 3 minutes of cooking so it will soften without losing its color and texture.
5. Season and Serve:
Remove the bay leaf, then season the soup with salt and freshly ground black pepper to taste. Ladle the soup into bowls and top with a sprinkle of freshly grated Parmesan cheese. If you like a little heat, add a pinch of red pepper flakes.
Enjoy your Pasta Fagioli warm, ideally alongside some crusty bread to soak up the delicious broth!
Can I Use Canned Beans Instead of Dried Beans?
Yes! Using canned beans saves time. Just be sure to drain and rinse them well before adding to the soup to reduce excess salt and improve texture.
Can I Substitute the Pasta?
Absolutely. Small pasta shapes like ditalini, small elbow macaroni, or orzo work best. Avoid large pasta as it may overpower the soup and cook unevenly.
How Long Can I Store Leftover Pasta Fagioli?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave. The pasta may absorb some broth, so you can add a splash of broth or water when reheating.
Can I Make Pasta Fagioli Vegetarian?
Definitely! Use vegetable broth instead of chicken broth, and omit any meat additions. This soup is naturally hearty and flavorful even without animal products.
