Pasta e Fagioli is a warm, hearty Italian soup packed with rich, comforting flavors. It’s made with small pasta like ditalini, tender beans, and vegetables, all simmered in a flavorful, tangy broth. Garlic, onions, and herbs add depth, while some versions include pancetta or ground meat for extra richness. You can enjoy this soup on its own or pair it with crusty bread, roasted meats, or vegetables for a satisfying meal.
What You’ll Find On This Page
The name Pasta e Fagioli means "pasta and beans" in Italian, highlighting its two main ingredients. Some prefer a thick, stew-like version, while others enjoy it more brothy—this makes it easy to customize based on your taste.
In this post, I’m sharing my version of Pasta e Fagioli, which is slightly brothy and vegetarian-friendly. But feel free to tweak it to suit your preference! I’ve also included useful tips below for making variations, whether you want a heartier or lighter version.
If you’re looking for a warm and comforting dish with classic Italian flavors, this soup is a must-try—especially on chilly days!
Explore More Pasta Recipes:
- Spaghetti Aglio e Olio
- Spaghetti Cacio e Pepe
- Chicken Alfredo
- Pasta Salad
- Macaroni Salad
- White Sauce Pasta
- Pesto Pasta
Ingredients and Substitutions Overview
The ingredients for making Pasta e Fagioli include fresh produce and a few basic Italian seasonings that are easy to find in most grocery stores. Below, I’ve listed them with a brief explanation to help you understand their role in the dish. Let’s take a look!
Main Ingredients
- Pasta: Small-shaped pasta works best for this recipe as it holds its texture and blends well with the beans. Ditalini is a great choice, but you can also use elbow macaroni, small shells, or orzo. These shapes absorb the broth’s flavors without turning too soft.
- Beans: Great Northern beans, Cannellini beans, or any white beans help create a creamy texture. I’ve used canned beans for convenience, but if you have time, dried beans add extra depth of flavor. Just soak and cook them before adding them to the soup.
- Tomato Sauce: This gives the soup its signature tangy and slightly acidic base. You can use canned tomato sauce or homemade, depending on what you have. If making your own, blend and simmer fresh tomatoes before adding them to the soup.
- Veggies: Carrots and celery add texture, flavor, and nutrition. You can also add zucchini, mushrooms, or leafy greens like kale or spinach for extra nutrients. Any vegetables that soften well in broth will work.
- Aromatics: Onions and garlic bring deep, savory flavors to the soup. Onions add a touch of sweetness as they cook, while garlic gives a warm, rich depth.
Other Ingredients
- Broth: This gives your soup a rich, savory flavor. You can use either vegetable or chicken broth, depending on what you have on hand or your dietary preference. I recommend using low-sodium broth so you can better control the salt in your soup.
- Tomato Paste: This adds a rich depth of flavor and helps thicken the soup slightly. It also enhances the tanginess of the tomato base, making the flavors more robust.
- Seasonings: Basic seasonings like Italian seasoning, chili flakes, black pepper, and salt balance the overall flavor of your soup. If you love extra heat, feel free to add a pinch of cayenne pepper for a spicy kick.
- Parmesan Cheese: Garnishing the soup with freshly grated Parmesan adds a savory and slightly nutty flavor.
- Herbs: Freshly chopped parsley adds a refreshing taste and color to your soup. If you prefer, you can swap it with cilantro for similar results.
How to Make Pasta e Fagioli at Home?
Let's make a warm and comforting bowl of Pasta e Fagioli together! I’ll walk you through how to sauté the aromatics and veggies, then simmer the beans and pasta in a savory, tangy broth. To make it even easier, I’ve included step-by-step photos and a detailed video so you can follow along with confidence. Let’s get started!
Enjoy More Nutritious Soup Recipes:
- Cabbage Soup
- Vegetable Soup
- Broccoli Cheddar Soup
- Lentil Soup
- Tortellini Soup
- Minestrone Soup
- Miso Soup
- Vegetarian Chili
- Potato Soup
- Potato Leek Soup
- Tomato Soup
- Cream of Mushroom Soup
Pasta e Fagioli
Ingredients
- 1 cup Ditalini Pasta, or any small variety pastas
- 30 oz Northern Beans, canned, liquid drained
- ½ Onion, chopped
- 4 cloves Garlic, minced
- 2 ribs Celery, chopped
- 1 medium Carrot, chopped
- 2 tbsp Tomato Paste
- ½ tsp Italian Seasoning
- ½ tsp Chili Flakes
- 14 oz Tomato Sauce, canned
- 4 cups Broth, low sodium chicken or vegetable broth
- Black Pepper Powder, to taste
- Salt, to taste
- 3 tbsp Olive Oil
- Parmesan Cheese, for garnishing
- 1 small bunch Parsley, chopped, for garnishing
Instructions
Making Pasta e Fagioli
- In a pan over medium heat, add oil and let it warm up. Then, add chopped onion, minced garlic, celery, and carrots. Sauté everything, stirring occasionally, until the veggies turn soft and tender. This step builds the base of the soup, so take your time to let the aromatics release their flavors.
- Once the veggies are tender, season them with tomato paste, Italian seasoning, chili flakes, black pepper, and salt. Stir well to evenly coat the vegetables, enhancing the flavor of the soup. Cooking the tomato paste for a minute or two helps deepen its taste and removes any raw flavor.
- Add the Northern beans (or any beans of your choice), tomato sauce, and low-sodium broth. I used canned beans and tomato sauce for convenience, but if you have extra time, you can use home-cooked beans or homemade tomato sauce. If using dried beans, make sure they are fully cooked before adding them to the soup.
- Bring the mixture to a boil, allowing all the flavors to come together. Stir occasionally to prevent anything from sticking to the bottom. If you prefer a thicker texture, you can mash a small portion of the beans before adding them to the pot.
- Once the mixture is boiling, add the ditalini pasta (or any other small pasta variety) and stir well to combine. This helps the pasta cook evenly while soaking up the flavors from the broth. If you plan to store leftovers, consider cooking the pasta separately and adding it when serving to maintain the best texture.
- Allow the pasta to cook until tender (al dente), as it will continue to absorb liquid and soften while sitting in the broth. Stir occasionally to prevent sticking. If the soup thickens too much, you can add a little more broth or water to loosen it up.
- Once the pasta is tender, garnish the soup with chopped parsley and grated Parmesan cheese. Stir everything well, then remove it from the heat. Let it sit for a few minutes before serving to allow the flavors to meld. Your warm and comforting Pasta e Fagioli is now ready to enjoy!
Serving
- Serve this Pasta e Fagioli on its own or with your favorite sides like bread, veggies, or meats. For a complete meal, pair it with crusty bread, a fresh salad, or a protein of your choice. Looking for more pairing ideas? Be sure to check out the Serving Suggestions section below for more inspiration!
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Recipe Video
Chef's Notes and Tips
- Use the Right Beans and Pasta: Pasta and beans are the heart of this dish, so choosing the right ones makes all the difference. For the best texture, go for creamy white beans like Great Northern or cannellini beans—they blend into the broth beautifully while still holding their shape. As for pasta, small varieties like ditalini work best. Their size helps them cook evenly and hold up well in the soup without turning mushy.
- Customize the Consistency to Your Liking: If you prefer a thicker, stew-like consistency, try mashing some of the beans before adding them to the pot. This releases their natural starches, making the soup richer and heartier. You can also let it simmer longer to reduce and thicken the broth. If you like a brothier soup, like the version I’ve shared here, simply add more stock or water to loosen it up. This keeps it lighter but still packed with flavor.
- Cook Pasta Separately (Optional): If you’re making extra to store for later, consider cooking the pasta separately and adding it to each serving. This prevents it from absorbing too much broth and becoming too soft over time. It also helps maintain the best texture when reheating.
- Use Day-Old Beans for Extra Creaminess: If you're cooking dried beans from scratch, consider making them a day ahead. Letting them sit in the fridge overnight allows the flavors to develop, and reheating them in the soup makes them even creamier.
- Customize with Add-Ins: You can make your Pasta e Fagioli even heartier by adding cooked Italian sausage, pancetta, or shredded chicken. For extra nutrition, toss in veggies like zucchini, bell peppers, mushrooms, or spinach. These add-ins enhance the flavors and make the soup even more satisfying!
- Make It Gluten-Free: If you’re avoiding gluten, swap regular pasta for gluten-free pasta, or use rice or quinoa for a similar hearty texture.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Serving Suggestions
Pasta e Fagioli is a hearty soup on its own, packed with veggies, beans, and pasta. But if you’d like to add sides or extra ingredients to round out the meal, here are some great options that you might enjoy:
- Bread: Serve the soup with crusty Italian or French bread, croutons, garlic bread, or a grilled cheese sandwich. They’re all great for dipping and soaking up the flavorful broth.
- Roasted or Baked Meats: Thinly sliced grilled steak, baked chicken breasts, thighs, or drumsticks pair well with the soup for a more filling meal.
- Roasted Vegetables: If you want to add more veggies to your meal, roasted broccoli, potatoes, zucchini, Brussels sprouts, or green beans make great sides.
- Polenta: Soft or grilled polenta makes a great side dish, offering a creamy or crispy texture that pairs well with the savory broth of the soup.
- Shrimp Dishes: Sautéed shrimp, garlic butter shrimp, or fried shrimp are great seafood options that pair well with the soup.
- Ground Meats: For extra protein, brown some ground beef, chicken, or Italian sausage and mix it into the soup for added flavor and heartiness.
- Side Salads: A fresh green salad with a light vinaigrette helps balance the richness of the soup. Caesar salad or Caprese salad also make great refreshing options.
- Cornbread: While not a traditional pairing, cornbread adds a sweet and savory twist if you’re in the mood for something different.
Storage Suggestions
I recommend serving Pasta e Fagioli warm to enjoy its comforting flavors at their best. If you plan to store leftovers, it’s best to cook the pasta separately and add it when serving. This prevents the pasta from soaking up too much liquid and becoming too soft. Stored this way, the soup will keep well in an airtight container in the fridge for up to 3–4 days.
For longer storage, freezing is a great option. Freeze the soup (without pasta) in freezer-friendly bags or airtight containers for up to 3 months. When you're ready to enjoy it, thaw the soup overnight in the fridge, reheat it on the stovetop until warmed through, and stir in freshly cooked pasta before serving. This keeps the texture and flavor just right.
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