Pasta Fagioli, also known as Pasta Fazool, is a cozy Italian-style soup made with tender pasta, creamy beans, tomatoes, vegetables, and herbs. It is hearty, simple, and perfect for a comforting family dinner.
Why You’ll Love This Recipe
This recipe uses everyday pantry ingredients and turns them into a rich, filling soup. The beans make it creamy and satisfying, while the pasta adds comfort in every spoonful. It is easy to make, budget-friendly, and works well for lunch, dinner, or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 medium carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
1 tablespoon tomato paste
1 can diced tomatoes, 14.5 ounces
2 cans cannellini beans, 15 ounces each, drained and rinsed
5 cups vegetable broth
1 cup ditalini pasta
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1 bay leaf
1/4 teaspoon red pepper flakes, optional
2 tablespoons chopped fresh parsley
Grated Parmesan-style cheese, optional for serving
Directions
Heat olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 5 to 7 minutes, stirring often, until the vegetables soften.
Add the garlic and cook for 30 seconds. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Add diced tomatoes, cannellini beans, vegetable broth, oregano, basil, thyme, salt, pepper, bay leaf, and red pepper flakes. Stir well.
Bring the soup to a gentle boil, then reduce the heat and simmer for 20 minutes.
For a creamier texture, mash about 1 cup of the beans directly in the pot with a spoon, or blend a small portion of the soup and return it to the pot.
Add the ditalini pasta and cook for 8 to 10 minutes, or until tender. Stir often so the pasta does not stick.
Remove the bay leaf. Taste and adjust seasoning. Stir in fresh parsley before serving.
Use small shells, elbow pasta, or macaroni instead of ditalini. For extra vegetables, add spinach, zucchini, or kale near the end of cooking. For a thicker soup, reduce the broth by 1 cup. For a lighter version, add extra broth before serving.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb liquid as it sits, so add a splash of broth or water when reheating.
Reheat on the stovetop over medium-low heat until warm, or microwave in short intervals, stirring between each one.
FAQs
Can I make Pasta Fagioli ahead of time?
Yes. For best texture, cook the pasta separately and add it when serving.
Can I freeze Pasta Fagioli?
Yes, but freeze it without the pasta for the best result.
What pasta works best?
Ditalini is classic, but small shells or elbows also work well.
Can I use different beans?
Yes. Great Northern beans, navy beans, or borlotti beans are good options.
How do I make it thicker?
Mash some of the beans or simmer the soup uncovered for a few extra minutes.
How do I make it thinner?
Add more vegetable broth until it reaches your preferred consistency.
Is this recipe vegetarian?
Yes, it uses vegetable broth and no meat.
Can I add greens?
Yes. Spinach or kale can be stirred in during the last few minutes.
Why did my pasta get too soft?
Pasta continues absorbing liquid after cooking, especially in leftovers.
Can I make it spicy?
Yes. Add extra red pepper flakes to taste.
Conclusion
Pasta Fagioli is a warm, hearty, and simple soup that brings together pasta, beans, vegetables, and herbs in one comforting bowl. It is easy enough for weeknights and satisfying enough to serve as a complete meal.
Pasta Fagioli, also known as Pasta Fazool, is a hearty Italian-style soup made with tender pasta, creamy beans, vegetables, tomatoes, and herbs. This comforting and budget-friendly recipe is perfect for cozy lunches, dinners, or meal prep.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 medium carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
1 tablespoon tomato paste
1 can diced tomatoes, 14.5 ounces
2 cans cannellini beans, 15 ounces each, drained and rinsed
5 cups vegetable broth
1 cup ditalini pasta
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1 bay leaf
1/4 teaspoon red pepper flakes (optional)
2 tablespoons chopped fresh parsley
Grated Parmesan-style cheese for serving (optional)
Instructions
Heat olive oil in a large soup pot over medium heat.
Add the onion, carrots, and celery and cook for 5 to 7 minutes until softened.
Add the garlic and cook for 30 seconds until fragrant.
Stir in the tomato paste and cook for 1 minute.
Add the diced tomatoes, cannellini beans, vegetable broth, oregano, basil, thyme, salt, black pepper, bay leaf, and red pepper flakes if using.
Bring the soup to a gentle boil, then reduce the heat and simmer for 20 minutes.
For a creamier texture, mash about 1 cup of the beans directly in the pot or blend a small portion of the soup and return it to the pot.
Add the ditalini pasta and cook for 8 to 10 minutes until tender, stirring occasionally.
Remove the bay leaf and adjust seasoning if needed.
Stir in the fresh parsley before serving.
Serve warm with grated Parmesan-style cheese if desired.
Notes
Ditalini pasta is traditional, but small shells or elbow pasta also work well.
Spinach, kale, or zucchini can be added for extra vegetables.
For a thicker soup, reduce the broth slightly or mash more beans.
Add extra broth when reheating because the pasta absorbs liquid over time.
Cook pasta separately if preparing ahead for meal prep.
Great Northern beans or navy beans can replace cannellini beans.
