There’s something incredibly comforting about a warm bowl of Pasta Fagioli soup. It’s a classic Italian dish that brings together simple pantry staples—beans, pasta, and a rich tomato broth—into a hearty and satisfying meal. Every time I make it, the aromas of garlic, herbs, and simmering tomatoes fill my kitchen, making it feel like a cozy Italian trattoria.

What I love most about Pasta Fagioli is its versatility. You can customize it with your favorite beans, adjust the level of spice, or even add some extra veggies for a heartier bite. Whether you’re making a big batch for meal prep or serving it to guests, this soup never fails to impress. It’s comfort food at its best—simple, nourishing, and packed with flavor.

Why You’ll Love This Pasta Fagioli Soup

Quick & Easy: This recipe comes together in under an hour, making it perfect for busy weeknights.
Nutritious & Filling: Packed with protein from beans and ground meat, plus fiber from veggies and pasta.
Budget-Friendly: Uses inexpensive ingredients that you probably already have in your pantry.
One-Pot Meal: Fewer dishes to clean and a fuss-free cooking process.
Customizable: Adjust the ingredients based on what you have on hand, making it an excellent choice for meal prep.

What Kind of Pasta Should I Use?

The best pasta for Pasta Fagioli is small-shaped pasta that holds up well in a broth-based soup. Ditalini is the traditional choice because its short, tube-like shape blends perfectly with the beans and broth. However, you can also use small elbow macaroni, orzo, or even small shells if that’s what you have on hand. Just be sure not to overcook the pasta, as it will continue to absorb the broth even after serving.

Options for Substitutions

One of the best things about Pasta Fagioli is how flexible it is! If you’re missing an ingredient or need to adapt to dietary preferences, here are some simple swaps:

Beans: Traditional recipes use cannellini beans or kidney beans, but you can also use great northern beans, chickpeas, or even black beans for a twist.
Pasta: If you’re avoiding gluten, opt for gluten-free pasta or even rice as a substitute.
Meat: Ground beef or Italian sausage adds richness, but you can make it vegetarian by skipping the meat altogether or using plant-based ground crumbles.
Broth: Chicken broth is commonly used, but for a vegetarian version, swap in vegetable broth.
Tomatoes: If you don’t have canned diced tomatoes, you can use crushed tomatoes or even fresh, chopped tomatoes for a fresher taste.
Spices & Herbs: Fresh herbs like basil or thyme can be used instead of dried, or add a little crushed red pepper for heat.

With all these options, you can make this soup your own while still keeping its comforting and delicious essence.

Ingredients for This Pasta Fagioli Soup

Every ingredient in this soup plays a key role in building its rich, hearty flavor. Here’s what you’ll need and why it matters:

Olive oil – Used to sauté the veggies and enhance the overall flavor.
Onion, celery, and carrots – The classic “soffritto” base that adds depth and sweetness to the soup.
Garlic – A must-have for that delicious Italian aroma and flavor.
Ground beef or Italian sausage – Adds a hearty, meaty texture and richness.
Diced tomatoes – Brings acidity and a robust tomato base to the broth.
Tomato sauce – Helps thicken the broth and deepen the tomato flavor.
Chicken or vegetable broth – Provides the savory liquid foundation for the soup.
Cannellini beans and kidney beans – Traditional choices that add protein, creaminess, and texture.
Ditalini pasta – The perfect small pasta that blends well with the beans and broth.
Italian seasoning – A flavorful mix of oregano, basil, thyme, and rosemary.
Salt and black pepper – Enhances all the flavors.
Parmesan cheese – Adds a salty, umami-rich finish when sprinkled on top.
Fresh parsley – Brings a touch of brightness to balance the richness.

With these simple yet flavorful ingredients, you’ll have a comforting and satisfying bowl of Pasta Fagioli ready in no time!

Step 1: Sauté the Vegetables

Start by heating olive oil in a large pot over medium heat. Add the chopped onion, celery, and carrots, and cook for about 5 minutes until they soften. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Brown the Meat

If you’re using ground beef or Italian sausage, add it to the pot and break it up with a spoon. Cook until browned and fully cooked through. Drain any excess fat if necessary.

Step 3: Add the Tomatoes and Broth

Pour in the diced tomatoes, tomato sauce, and broth. Stir well to combine, then season with Italian seasoning, salt, and black pepper. Bring the mixture to a gentle boil.

Step 4: Simmer and Add the Beans

Reduce the heat to low and let the soup simmer for about 20 minutes to develop the flavors. Then, stir in the drained cannellini beans and kidney beans, allowing them to heat through.

Step 5: Cook the Pasta

Separately, cook the ditalini pasta in boiling water until just al dente. Drain and add the pasta to the soup right before serving. Alternatively, you can keep the pasta separate and add it to individual bowls to prevent it from becoming too soft.

Step 6: Final Touches and Serve

Taste the soup and adjust the seasoning if needed. Ladle into bowls and top with freshly grated Parmesan cheese and chopped parsley. Serve warm with crusty bread for the ultimate comfort meal.

How Long to Cook the Pasta Fagioli Soup

The total cooking time for Pasta Fagioli soup is about 40 minutes:

Sautéing vegetables and browning the meat: 10 minutes
Simmering the broth and beans: 20 minutes
Cooking the pasta separately: 8–10 minutes (or according to package instructions)

If you’re cooking the pasta directly in the soup, add it during the last 10 minutes of simmering to prevent it from becoming too soft.

Tips for Perfect Pasta Fagioli Soup

Cook the pasta separately – This prevents the pasta from soaking up too much broth and becoming mushy, especially for leftovers.
Let it simmer for rich flavor – Giving the soup at least 20 minutes to simmer enhances the taste.
Adjust the thickness – If the soup gets too thick, simply add more broth to reach your preferred consistency.
Don’t over-salt at the start – The broth and Parmesan cheese add saltiness, so adjust seasoning at the end.
Use fresh Parmesan for the best taste – A sprinkle of freshly grated Parmesan elevates the flavor.
Make it spicier – Add red pepper flakes or use hot Italian sausage for a little kick.
Store the pasta separately – If you’re making a large batch, keep the pasta separate and add it when serving to maintain texture.

With these simple tips, you’ll have a perfectly hearty and flavorful bowl of Pasta Fagioli every time!

Watch Out for These Mistakes While Cooking

Even though Pasta Fagioli is a simple dish, there are a few common mistakes to avoid:

Overcooking the pasta – If you cook the pasta in the soup, it will absorb too much broth and become mushy. Cook it separately and add it when serving.
Adding too much salt too early – The broth, canned tomatoes, and Parmesan already contain salt. Wait until the end to adjust seasoning.
Not letting the soup simmer long enough – Simmering for at least 20 minutes helps the flavors develop properly.
Skipping the soffritto (onions, celery, carrots) – This base is essential for building depth of flavor.
Forgetting to drain the beans – Rinsing canned beans removes excess sodium and prevents the broth from becoming too starchy.
Using the wrong pasta shape – Large pasta shapes don’t work well in this soup. Stick to ditalini, small elbows, or orzo for the best texture.
Not adjusting the thickness – If the soup gets too thick, add more broth to balance it out.

What to Serve With Pasta Fagioli?

This hearty soup pairs well with a variety of side dishes. Here are some delicious options:

1. Crusty Italian Bread

A warm, crispy loaf is perfect for soaking up the flavorful broth.

2. Garlic Bread

A side of buttery, garlicky bread makes this meal even more satisfying.

3. Caesar Salad

A fresh, crisp salad with a creamy dressing balances the richness of the soup.

4. Roasted Vegetables

Oven-roasted zucchini, bell peppers, or asparagus add a healthy, flavorful side.

5. Bruschetta

Tomato and basil bruschetta adds a refreshing contrast to the warm soup.

6. Antipasto Platter

A mix of olives, cheeses, cured meats, and marinated veggies makes a great appetizer.

7. Grilled Cheese Sandwich

A melty, cheesy sandwich pairs wonderfully with the tomato-based broth.

8. Parmesan Roasted Potatoes

Crispy, cheesy potatoes offer another comforting side option.

Storage Instructions

Pasta Fagioli soup stores well, making it perfect for meal prep! Here’s how to keep it fresh:

Refrigeration: Store the soup (without the pasta) in an airtight container in the fridge for up to 4 days. If the pasta is already mixed in, it may absorb too much broth and become too soft.
Freezing: For best results, freeze the soup without the pasta. Let it cool completely, then transfer it to freezer-safe containers. It will last for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat on the stove.
Reheating: Warm the soup in a pot over medium heat, adding extra broth if needed. If you stored the pasta separately, add it just before serving to maintain its texture.

Estimated Nutrition

Here’s an approximate breakdown of the nutrition per one serving (1 ½ cups):

Calories: 350
Protein: 22g
Carbohydrates: 45g
Fiber: 9g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 25mg
Sodium: 800mg (varies based on broth and cheese used)

These values may vary depending on the specific ingredients used, but overall, Pasta Fagioli is a nutritious, protein-rich meal that’s both satisfying and wholesome!

Frequently Asked Questions

1. Can I make Pasta Fagioli vegetarian?

Yes! Simply omit the meat and use vegetable broth instead of chicken broth. You can also add extra beans or vegetables for more texture and protein.

2. What type of beans are best for Pasta Fagioli?

Traditional Pasta Fagioli uses cannellini beans and kidney beans, but you can also use great northern beans, chickpeas, or even black beans for a twist.

3. Can I use a different type of pasta?

Yes! Ditalini is the classic choice, but you can use small elbow macaroni, orzo, or small shells if needed. Avoid large pasta shapes, as they don’t blend well with the soup.

4. How do I prevent the pasta from getting mushy?

Cook the pasta separately and add it to each bowl when serving. If stored together, the pasta will continue to absorb the broth and soften over time.

5. Can I make Pasta Fagioli in a slow cooker?

Yes! Brown the meat and sauté the veggies first, then transfer everything (except the pasta) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Cook the pasta separately and add it when serving.

6. How do I thicken the soup?

If you prefer a thicker consistency, mash some of the beans with a fork before adding them to the soup. You can also simmer the soup a little longer to reduce the liquid.

7. What’s the difference between Pasta Fagioli and Minestrone?

Both are Italian soups, but Minestrone contains more vegetables and often includes a variety of beans and pasta. Pasta Fagioli is heartier with a thicker, bean-based broth and a stronger tomato flavor.

8. Can I make this soup spicy?

Absolutely! Add red pepper flakes while cooking, or use hot Italian sausage instead of ground beef for extra heat.

Conclusion

Pasta Fagioli soup is the ultimate comfort food—rich, hearty, and packed with flavor. Whether you’re making it for a cozy family dinner or meal prepping for the week, this classic Italian dish is sure to satisfy. With its simple ingredients and endless customization options, it’s a recipe you’ll come back to time and time again. Serve it with crusty bread, a sprinkle of Parmesan, and a side salad for the perfect meal. Enjoy!