Pasta e Fagioli Soup Recipe
Pasta e Fagioli Soup is a comforting Italian dish that turns basic pantry ingredients into a rich, satisfying meal. Thick, hearty, and full of flavor, this soup is loved for its simplicity and versatility. Whether you prefer a vegetarian version or one with meat, Pasta e Fagioli delivers warmth and nourishment in every spoonful.
What Makes Pasta e Fagioli Special?
Unlike thin soups, Pasta e Fagioli has a naturally creamy texture created by beans and pasta cooking together. No cream is needed—the starch from the ingredients does all the work. This makes the soup both wholesome and filling, perfect for family dinners or meal prep.
Ingredients You’ll Need
Main Ingredients
- Olive oil
- Onion (finely chopped)
- Carrot (diced)
- Celery (diced)
- Garlic (minced)
- Crushed tomatoes or tomato puree
- Vegetable or chicken broth
- White beans (cannellini or navy beans)
- Small pasta (ditalini, elbow, or small shells)
Seasoning
- Salt and black pepper
- Italian seasoning or dried oregano
- Red chili flakes (optional)
- Bay leaf (optional)
For Serving (Optional)
- Grated Parmesan cheese
- Fresh parsley or basil
- Extra olive oil drizzle
How to Make Pasta e Fagioli Soup (Step-by-Step)
Step 1: Cook the Vegetables
Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook for 5–7 minutes until the vegetables soften and the onion turns translucent.
Step 2: Add Garlic and Herbs
Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for about 30 seconds, just until fragrant. Be careful not to burn the garlic.
Step 3: Add Tomatoes and Broth
Pour in the crushed tomatoes and stir well. Let them cook for 2 minutes to develop flavor. Add the broth and bring the soup to a gentle simmer.
Step 4: Add the Beans
Add the drained beans to the pot. Mash a small portion of the beans with a spoon to thicken the soup naturally. Stir and let it simmer for 10 minutes.
Step 5: Cook the Pasta
Add the pasta directly to the simmering soup. Cook until the pasta is tender but not mushy, stirring occasionally to prevent sticking.
Step 6: Adjust Consistency and Taste
If the soup becomes too thick, add a little more broth or water. Taste and adjust seasoning as needed.
Step 7: Serve and Garnish
Remove the soup from heat. Serve hot with grated Parmesan, fresh herbs, and a drizzle of olive oil if desired.
Helpful Tips for Best Results
- Use small pasta so it blends evenly with beans
- Mash beans gently for a creamy texture
- Add pasta at the end to avoid overcooking
- For leftovers, add broth when reheating
Variations You Can Try
- Vegetarian/Vegan: Use vegetable broth and skip cheese
- Meaty Version: Add Italian sausage or pancetta at the beginning
- Spicy: Increase chili flakes
- Greens: Stir in spinach or kale before serving
Storage and Reheating
- Store in the refrigerator for up to 4 days
- Reheat gently on the stove with added broth
- Freeze the soup base without pasta for best texture
Final Thoughts
Pasta e Fagioli Soup proves that comfort food doesn’t need fancy ingredients. With beans, pasta, and a few vegetables, you can create a nourishing Italian classic that’s perfect for any season. Simple, cozy, and endlessly customizable—this soup is a must-have recipe in every kitchen.
