There’s something wonderfully comforting about a big bowl of Pasta e Fagioli Soup. This classic Italian-inspired soup combines tender pasta, creamy beans, vegetables, tomatoes, and fragrant herbs in a rich, savory broth. It’s hearty enough for a complete meal, yet simple enough to prepare on a busy weeknight.
The combination of beans and pasta makes this soup especially satisfying, while a slow simmer gives the broth plenty of flavor.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 4 cups chicken or vegetable broth
- 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
- 1 cup small pasta, such as ditalini
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- 2 cups fresh spinach, optional
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice, optional
Instructions
1. Sauté the Vegetables
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the onion, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30 seconds, just until fragrant.
2. Build the Soup Base
Stir in the tomato paste and cook for about 1 minute. This helps deepen its flavor.
Add the diced tomatoes, broth, Italian seasoning, oregano, salt, black pepper, and bay leaf.
Stir well and bring the mixture to a gentle simmer.
3. Add the Beans
Add the drained beans to the pot.
For an especially creamy texture, mash about ½ cup of the beans with a fork before adding them. The mashed beans naturally thicken the broth without requiring flour or cream.
Cover partially and simmer for about 15 minutes, allowing the vegetables and beans to absorb the flavors of the broth.
4. Add the Pasta
Stir in the pasta and continue simmering according to the pasta package directions, usually about 8–10 minutes, until tender but still slightly firm.
Stir occasionally so the pasta doesn’t stick to the bottom of the pot.
If the soup becomes too thick, add another ½–1 cup of broth or water.
5. Add the Greens
If using spinach, stir it into the hot soup during the final 1–2 minutes of cooking.
Remove the bay leaf.
Taste and adjust the salt and pepper as needed.
For a brighter flavor, stir in a small amount of lemon juice just before serving.
6. Finish and Serve
Ladle the hot soup into bowls.
Top each serving with freshly grated Parmesan cheese and chopped parsley.
Serve immediately with warm crusty bread or garlic bread.
Tips for the Best Pasta e Fagioli
- Don’t overcook the pasta. It will continue absorbing liquid as the soup sits.
- If you plan to have leftovers, consider cooking the pasta separately and adding it to individual servings.
- Mash some of the beans to naturally thicken the broth.
- Use good-quality canned tomatoes for a richer tomato flavor.
- Add the Parmesan just before serving for a delicious savory finish.
- If the soup gets too thick after refrigeration, add a little broth while reheating.
Easy Variations
Add Italian Sausage
Brown sliced or crumbled Italian sausage before cooking the vegetables for a richer, meatier soup.
Make It Vegetarian
Use vegetable broth and Parmesan made without animal rennet if needed.
Add More Vegetables
Zucchini, spinach, kale, peas, or diced bell peppers can all work beautifully.
Make It Spicy
Add crushed red pepper flakes or a pinch of chili flakes along with the Italian seasoning.
Creamier Version
Blend a small portion of the beans and broth before adding the pasta. This creates a thicker, silkier texture while keeping plenty of whole beans throughout the soup.
What to Serve With It
Pasta e Fagioli is delicious with crusty Italian bread, garlic bread, toasted sourdough, or a simple green salad.
A little extra Parmesan and a drizzle of olive oil over each bowl make an especially flavorful finishing touch.
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 3–4 days.
The pasta will continue absorbing the broth as it sits, so you may need to add extra broth or water when reheating. Warm the soup gently on the stovetop until heated through.
Final Thoughts
The Ultimate Pasta e Fagioli Soup is hearty, comforting, and packed with simple ingredients. Tender beans and pasta make it filling, while tomatoes, vegetables, garlic, and Italian herbs create a deeply flavorful broth.
Whether you serve it as a cozy family dinner or prepare a big pot for leftovers, this rustic soup is a delicious way to turn everyday ingredients into something truly satisfying.