Hearty Pasta e Fagioli: An Easy & Authentic Italian Soup Recipe

Welcome to the comforting world of Pasta e Fagioli! This beloved Italian-style soup, meaning “pasta and beans,” is a wonderfully hearty dish that brings together simple, wholesome ingredients to create a deeply satisfying meal. Packed with nutritious vegetables, protein-rich legumes, and tender small pasta, it’s a staple in Italian homes and a favorite across the globe. Our recipe guides you through making a flavorful and filling version that’s perfect for a cozy weeknight dinner or a delightful weekend lunch.

The left of the photo is two blue and white soup bowls, each filled with Pasta e Fagioli, a soup made with pasta,tomatoes, chopped celery, onion, and parsley, cannellini beans, and tomato sauce. There are two spoons next to the bowls. On the right side of the bowls is a cast iron skillet with Pasta e Fagioli. There's an orange and white striped towel on the counter to the right of the skillet, and a ladle scooping soup out of the skillet. — A rich and comforting bowl of homemade Pasta e Fagioli, ready to be enjoyed.

This recipe is designed to be straightforward and accessible, proving that incredible Italian flavor doesn’t have to be complicated. Whether you’re a seasoned chef or new to cooking, you’ll find joy in preparing this classic dish.

Quick and Easy Preparation: Your Weeknight Italian Favorite

One of the many reasons to adore Pasta e Fagioli is its surprising simplicity and speed. This soup comes together quickly, making it an excellent choice for busy weeknights when you crave a homemade, wholesome meal without spending hours in the kitchen. The initial prep work, which involves chopping fresh celery, onion, and garlic, takes a mere 8 minutes. These aromatics form the essential flavor base, or “soffritto,” for your soup.

After a brief sauté, you’ll add canned tomatoes and broth, allowing the soup to simmer gently for about 20 minutes. This simmering time is crucial for developing the rich, deep flavors that characterize authentic Italian cooking. Finally, the pasta is introduced and cooked to al dente perfection in just about 10 minutes. In total, you can have this deliciously filling soup on your table in under 45 minutes, transforming pantry staples into a comforting culinary masterpiece.

Essential Ingredients for Authentic Pasta e Fagioli

The beauty of Pasta e Fagioli lies in its humble yet flavorful components. Our recipe calls for readily available ingredients that, when combined, create a symphony of tastes and textures. Here’s a detailed look at what you’ll need to create this hearty Italian classic:

Olive Oil: The foundation of many Italian dishes, olive oil is used for sautéing the vegetables and adding a rich, aromatic base.
Chopped Celery: Part of the traditional soffritto, celery adds a subtle, earthy flavor and crisp texture.
Chopped Onion: Another critical component of the soffritto, sautéed onion provides sweetness and depth to the soup.
Minced Garlic: Essential for that authentic Italian aroma and a pungent kick that elevates the entire dish.
Dried Parsley: Contributes a fresh, herbaceous note throughout the cooking process.
Italian Seasoning: A blend of classic Italian herbs like oregano, basil, thyme, and rosemary, adding a robust, savory profile.
Crushed Red Pepper Flakes: Just a pinch adds a hint of warmth and a gentle spice, which can be adjusted to your preference.
Salt to Taste: Crucial for enhancing all the flavors in the soup. Adjust as needed throughout cooking.
Vegetable or Chicken Broth: Forms the liquid base of the soup. Vegetable broth keeps it vegetarian, while chicken broth adds a richer, savory depth.
Fire-Roasted Tomatoes: These tomatoes bring a smoky, slightly sweet, and intense tomato flavor that regular canned tomatoes might lack.
Tomato Sauce: Contributes to the soup’s body and rounds out the tomato flavor profile.
Ditalini, Orzo, or Other Small Pasta: Small pasta shapes are traditional for Pasta e Fagioli, offering a pleasant chewiness and making the soup even more filling. Ditalini are tiny tube-shaped pasta, while orzo resembles large grains of rice.
Cannellini Beans with Liquid: These creamy white beans are the “fagioli” of the dish. Keeping their liquid adds thickness and a desirable creaminess to the soup.
Shredded Parmesan Cheese (if desired): A sprinkle of fresh Parmesan adds a salty, umami finish and a touch of indulgence.
Fresh Parsley (for garnish if desired): A final flourish of fresh parsley adds brightness and a pop of color to the finished dish.

Using quality ingredients, especially fresh vegetables and good olive oil, will make a noticeable difference in the final taste of your Pasta e Fagioli. Don’t be afraid to adjust seasonings to your liking, making this recipe truly your own.

How to Make Delicious Pasta e Fagioli: Step-by-Step Guide

Crafting this Italian classic is simpler than you might think. Follow these easy steps to prepare a wholesome and flavorful Pasta e Fagioli soup from scratch.

Step 1: Build the Flavor Base (Soffritto)

In a large saucepan or Dutch oven, begin by heating 1 tablespoon of olive oil over medium heat. Add the chopped celery, chopped onion, and minced garlic. Sauté these aromatics until the onion becomes translucent, which usually takes about 5 minutes. This step is crucial, as gently cooking these vegetables brings out their natural sweetness and creates a fragrant foundation for your soup. Stir in the dried parsley, Italian seasoning, crushed red pepper flakes, and salt to taste, allowing the herbs and spices to bloom in the warm oil and infuse the vegetables with their robust flavors.

A white marble counter with a clear glass bowl of ditalini pasta, clear glass bowl of tomato sauce, clear glass bowl of fire-roasted tomatoes in tomato juice, and a cast iron stew pot with chopped celery and onions with Italian seasoning. The celery and onions are being stirred with a wooden spoon. — Sautéing the celery, onion, and garlic with herbs forms the essential flavor base for your soup.

Step 2: Simmer the Tomato-Rich Broth

Once the vegetables are softened and fragrant, pour in the 14.5 ounces of vegetable or chicken broth. Next, add the 29 ounces of fire-roasted tomatoes (undrained for maximum flavor) and the 8 ounces of tomato sauce. Stir everything together thoroughly. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 15 to 20 minutes. This simmering period allows the flavors of the tomatoes, broth, and herbs to meld beautifully, creating a rich and savory broth.

A measuring cup of broth is being poured into a cast iron stew pot of chopped celery and onions. A wooden spoon is stirring the contents of the pan. At the top right of the photo is a clear glass bowl with roasted tomatoes in tomato juice. — Adding rich broth and flavorful tomatoes to the aromatic base.

Step 3: Add Pasta and Cannellini Beans

After the broth has had time to develop its flavors, it’s time to add the pasta. Stir in 1 cup of ditalini, orzo, or your chosen small pasta shape. Continue to cook for 7-10 minutes, or until the pasta is cooked al dente—meaning it’s tender but still has a slight bite. Cooking the pasta directly in the soup allows it to absorb the delicious broth, making each bite incredibly flavorful. Once the pasta is nearly done, add the 15 ounces of cannellini beans directly from the can, along with their liquid. The bean liquid is packed with flavor and helps to thicken the soup, adding to its creamy texture.

A cast iron stew pot with soup consisting of chopped celery and onions, tomatoes, chicken broth, and tomato sauce. There's a wooden spoon in the soup. There's a clear glass bowl of ditalini pasta and a clear glass bowl of cannellini beans at the bottom of the photo. — Incorporating the pasta and cannellini beans to complete the hearty soup.

Step 4: Final Touches and Serving

Mix everything thoroughly to ensure the beans and pasta are well distributed and heated through. Taste and adjust seasonings if necessary, adding more salt, pepper flakes, or Italian seasoning to suit your preference. Ladle the hot Pasta e Fagioli into bowls. For an extra layer of flavor and a beautiful presentation, sprinkle with shredded Parmesan cheese and a garnish of fresh chopped parsley, if desired. Serve immediately and enjoy the warm, comforting goodness of this homemade Italian soup!

Pasta e Fagioli in a cast iron skillet — The finished Pasta e Fagioli, rich and ready to serve.

What is Pasta e Fagioli: The Story Behind the Name

The name “Pasta e Fagioli” is beautifully straightforward, directly translating from Italian to “pasta and beans.” This simple moniker perfectly encapsulates the essence of this beloved dish. Historically, it emerged from Italy’s tradition of cucina povera, or “poor kitchen” cooking, where resourceful cooks utilized inexpensive, readily available ingredients to create nourishing and flavorful meals. Beans and pasta were affordable and filling staples, making this soup a common and cherished dish among families.

While the core concept remains “pasta and beans,” the specific ingredients can vary widely across Italy’s diverse regions. Some versions might be more tomato-based, while others rely on a clear broth. The type of beans and pasta used also changes, with cannellini beans and small pasta like ditalini being particularly popular. This adaptability is one of its greatest strengths; it’s a versatile recipe that encourages you to use whatever legumes, vegetables, or small pasta shapes you have on hand, making it a truly practical and sustainable meal choice.

Perfect Pairings: What to Serve with Pasta e Fagioli

Pasta e Fagioli is a remarkably hearty and satisfying soup on its own, often considered a complete meal. However, a few simple additions can elevate the dining experience and perfectly complement its rich flavors.

Crisp Green Salad: A light, refreshing green salad with a zesty vinaigrette provides a wonderful contrast to the soup’s richness. The fresh greens and tangy dressing cut through the heartiness, cleansing the palate and adding a vibrant touch to your meal.
Crusty Bread or Baguette: For those who, like me, adore dipping bread into flavorful soup, a warm, crusty baguette or a slice of artisanal bread is an absolute must. It’s perfect for soaking up every last drop of the delicious broth, ensuring no flavor goes to waste. Garlic bread or bruschetta can also be fantastic options.
Roasted Vegetables: A side of simply roasted seasonal vegetables, such as asparagus, broccoli, or bell peppers, can add extra nutrients and a lovely texture to your meal, creating a more elaborate yet still easy spread.
A Glass of Wine: For adults, a light-bodied red wine like a Chianti or a crisp white wine such as Pinot Grigio can beautifully complement the savory notes of the soup.

Whether you keep it simple or add a few extras, Pasta e Fagioli promises a comforting and delightful meal experience.

Recipe Card: Classic Pasta e Fagioli

Pasta e Fagioli

★★★★★

4.75 from 4 votes

Pasta e Fagioli is an easy 30-minute soup that is full of Italian flavor and accented with ditalini, orzo, or other small pasta cooked al dente.

Author:
Mary Ann

Print Recipe

Prep Time
8

Cook Time
35

Total Time
43

Course
Main Dish

Cuisine
Italian, Vegetarian

Servings
6 servings

Calories
231

Ingredients

1 tablespoon olive oil
2 stalks celery, chopped
1 large onion, chopped
3 cloves garlic, minced
2 teaspoon dried parsley
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes
salt to taste
14.5 ounces vegetable or chicken broth
29 ounces fire-roasted tomatoes
8 ounces can tomato sauce
1 cup ditalini, orzo, or other small pasta
15 ounces can cannellini beans, with liquid
shredded Parmesan cheese, if desired
fresh parsley, for garnish if desired

Instructions

Chop 2 stalks celery and 1 large onion. Mince 3 cloves garlic.
In a large pot or dutch oven, heat 1 tablespoon olive oil over medium heat. Sauté celery, onion, garlic, 2 teaspoon dried parsley, 1 teaspoon Italian seasoning, ¼ teaspoon crushed red pepper flakes, and salt to taste until onion is translucent, about 5 minutes.
Add 14.5 ounces vegetable or chicken broth, 29 ounces fire-roasted tomatoes, and 8 ounces can tomato sauce. Simmer on low 15 to 20 minutes.
Add 1 cup ditalini and cook 7-10 minutes until pasta is al dente. Add 15 ounces can cannellini beans (undrained). Mix thoroughly and continue cooking until heated through.
Serve garnished with shredded Parmesan cheese and fresh parsley if desired.

Notes

Pasta e Fagioli can be made in a crockpot, but add additional broth and do not add the pasta until the last 20 minutes of cooking.

You can substitute other vegetables, legumes, or pasta if you wish, making this a good recipe to use what you have on hand. Feel free to add spinach, kale, or other greens for extra nutrition.

Nutrition per serving

Calories: 231 cal
Carbohydrates: 44 g
Protein: 10 g
Fat: 3 g
Sodium: 841 mg
Fiber: 6 g
Sugar: 7 g
Net Carbohydrates: 38 g

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Variations and Customization Tips

One of the joys of Pasta e Fagioli is its incredible versatility. Don’t hesitate to experiment with different ingredients to suit your taste preferences or to utilize what you already have in your pantry:

Beans: While cannellini beans are traditional, great northern beans or even kidney beans can be used for a slightly different texture and flavor profile.
Pasta: Any small pasta shape works well! Orzo, elbow macaroni, small shells, or even broken spaghetti pieces can be delicious alternatives to ditalini.
Vegetables: Boost the nutritional content and flavor by adding other vegetables. Sautéed carrots, bell peppers, zucchini, or a handful of fresh spinach or kale added in the last few minutes of cooking are excellent additions.
Meat Options: For a non-vegetarian version, consider adding browned ground Italian sausage, pancetta, or even shredded chicken to the soup for extra protein and a richer flavor. Add these during the initial sautéing phase.
Spicier Kick: If you love heat, increase the amount of crushed red pepper flakes to give your soup an extra fiery dimension.

Storage and Reheating for Leftovers

Pasta e Fagioli makes fantastic leftovers, often tasting even better the next day as the flavors continue to meld. However, it’s important to note how pasta behaves in soup:

Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. The pasta will absorb more liquid and become softer over time. If you prefer al dente pasta, you might consider cooking the pasta separately and adding it to individual bowls of soup just before serving, especially if you plan on having many leftovers.
Freezing: Pasta e Fagioli freezes well, but the pasta’s texture can become a bit mushy upon reheating. For best results, freeze the soup without the pasta. When you’re ready to enjoy it, thaw the soup, bring it to a simmer, and then cook fresh pasta directly in the reheated broth. This method ensures perfect pasta every time. Freeze in individual portions for quick, easy meals.
Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of extra broth or water to thin the soup to your desired consistency, as the pasta will have absorbed much of the liquid.

Health Benefits of Pasta e Fagioli

Beyond its comforting taste, Pasta e Fagioli offers a wealth of nutritional benefits, making it a smart and healthy meal choice:

Rich in Fiber: The cannellini beans are an excellent source of dietary fiber, which aids digestion, helps maintain healthy blood sugar levels, and contributes to a feeling of fullness.
Plant-Based Protein: Beans also provide a significant amount of plant-based protein, making this a satisfying vegetarian meal that supports muscle health and energy.
Vitamins and Minerals: Loaded with vegetables like celery, onion, and tomatoes, the soup provides essential vitamins (like Vitamin C and K), minerals, and antioxidants that support overall health and immunity.
Complex Carbohydrates: The pasta offers complex carbohydrates, providing sustained energy without rapid spikes in blood sugar.
Heart-Healthy: Made with olive oil and plenty of vegetables, this soup is naturally low in saturated fat and cholesterol, making it a heart-friendly option.

Enjoying a bowl of Pasta e Fagioli isn’t just a treat for your taste buds; it’s a nourishing choice for your body too.

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