Pasta Fagioli Soup, or “Pasta e Fagioli,” is a classic Italian dish that’s comforting, hearty, and packed with flavor. This soup combines small pasta, creamy beans, and a savory tomato-based broth with a mix of aromatic vegetables and Italian herbs. While it’s traditionally a peasant dish, Pasta Fagioli is beloved for its simplicity and nourishing ingredients, making it a popular favorite for family meals. Here’s an in-depth guide to creating a delicious, authentic Pasta Fagioli, along with tips, variations, and serving ideas to make it your own.
Ingredients
For the Soup
2 tablespoons olive oil
1 medium onion, finely diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 can (15 oz) cannellini beans or Great Northern beans, drained and rinsed
1 can (15 oz) red kidney beans, drained and rinsed
1 can (14.5 oz) diced tomatoes (or 2 cups fresh, diced tomatoes)
4 cups low-sodium chicken broth (or vegetable broth for a vegetarian option)
1 cup water
1 cup ditalini pasta (or any small pasta, like macaroni)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon Italian seasoning
Salt and black pepper, to taste
1 Parmesan rind (optional, for extra flavor)
For Garnish
Fresh parsley or basil, chopped
Grated Parmesan cheese
Crushed red pepper flakes (for a hint of spice)
Instructions
Step 1: Prepare the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. This pot should be large enough to hold the soup comfortably and allow for stirring.
Add the diced onions to the pot, and sauté until they are soft and translucent, about 4-5 minutes. This initial step allows the onion’s natural sweetness to develop, adding depth to the soup.
Add the diced carrots and celery and continue to sauté for another 5 minutes until they start to soften. These vegetables contribute a sweet, aromatic base that balances the tomato’s acidity.
Add the minced garlic and cook for another 30 seconds, just until it becomes fragrant. Be careful not to burn the garlic, as it can turn bitter.
Step 2: Build the Soup Base
Pour in the diced tomatoes (along with the juice) and stir well. The tomatoes add richness and acidity to the broth, creating a flavorful base.
Add the drained beans (both cannellini and red kidney beans), stirring to combine. Beans are the star of this soup and give it a creamy, satisfying texture.
Add the chicken broth and water to the pot. This mixture will be the main broth for your soup, so be sure to use quality, low-sodium broth for the best flavor.
Season with basil, oregano, Italian seasoning, salt, and black pepper. Adjust the seasonings according to your taste; the herbs add an earthy flavor that complements the beans and tomatoes beautifully.
Add the Parmesan rind if you have one. This optional ingredient adds a subtle, savory depth to the broth as it simmers.
Step 3: Simmer the Soup
Bring the soup to a gentle boil over medium-high heat, then reduce the heat to low, allowing it to simmer. Let it cook for about 15-20 minutes, stirring occasionally. This simmering time allows the flavors to meld together and infuses the broth with the herbs and aromatics.
Taste the broth and adjust the seasoning if needed. You may want to add a bit more salt or pepper, depending on your preference.
Step 4: Cook the Pasta Separately
Cook the pasta separately in a pot of salted water according to the package instructions until it is al dente (firm to the bite). Drain and set aside. Cooking the pasta separately prevents it from becoming overly soft or soaking up too much broth.
Add the pasta to the soup just before serving, so it retains its texture. If you’re planning to have leftovers, keep the pasta separate and add it to individual servings to avoid mushy pasta.
Step 5: Final Touches and Serve
Remove the Parmesan rind from the soup before serving.
Ladle the soup into bowls, making sure each serving gets a good mix of beans, pasta, and vegetables. Garnish with freshly chopped parsley or basil, a sprinkle of grated Parmesan cheese, and a pinch of red pepper flakes if you like some heat.
Tips for Making the Best Pasta Fagioli
Use Fresh Herbs: If you have fresh basil, oregano, or parsley, use them in place of dried herbs for a more vibrant flavor. Fresh herbs can be added at the end to retain their color and taste.
Add the Parmesan Rind: Don’t skip the Parmesan rind if you have one! It adds a subtle umami flavor that enriches the soup. Simply remove it before serving.
Cook Pasta Separately: This is key to preventing the pasta from absorbing too much broth and becoming mushy. It also makes it easier to store leftovers, as you can add fresh pasta when reheating.
Customize with Vegetables: Pasta Fagioli is highly adaptable. Feel free to add other vegetables like zucchini, spinach, or bell peppers for additional nutrients and texture.
Variations
Vegetarian Pasta Fagioli: Use vegetable broth instead of chicken broth, and skip the Parmesan rind if you’re making a vegan version.
Meaty Pasta Fagioli: Add Italian sausage, ground beef, or pancetta for extra flavor. Simply brown the meat in the pot before adding the vegetables, then proceed with the recipe as usual.
Gluten-Free Pasta Fagioli: Substitute the regular pasta with gluten-free pasta to make the soup gluten-free. Cook it separately to avoid overcooking.
Spicy Pasta Fagioli: For those who like a bit of spice, add a pinch of crushed red pepper flakes or a diced hot pepper when sautéing the onions. You can also use spicy Italian sausage for an extra kick.
Serving Suggestions
Serve with Crusty Bread: A slice of crusty Italian or garlic bread is the perfect complement to this soup, allowing you to soak up every last bit of the flavorful broth.
Add Extra Parmesan: Offer extra grated Parmesan at the table for those who want an extra cheesy touch.
Pair with a Simple Salad: A fresh side salad with Italian dressing provides a refreshing contrast to the warm, hearty soup.
Pasta Fagioli Soup
Ingredients
- ½ to 1 pound ground beef or bulk Italian Sausage
- 1 small onion chopped about 1 cup
- 3 ribs celery chopped about 1 cup
- 2 carrots shredded about 2 cups
- 1 teaspoon kosher salt
- 8 grinds fresh black pepper
- 3 cloves garlic minced
- 1 teaspoon Italian Seasoning
- 1 15 oz can white beans such as Great Northern drained and rinsed
- 1 15 oz can kidney beans drained and rinsed
- 1 28 oz can whole peeled tomatoes chopped with juices
- 4 cups chicken stock
- 2 cups water
- 1½ cups ditalini pasta
- chopped parsley for garnish optional
- Parmesan cheese for serving
Instructions
- In a large soup pot or Dutch oven over medium heat, brown the beef. As it is browning, move it to one side of the pot and saute the onion, celery and carrot in the other side using the fat from the beef. About 15 minutes, season with salt and pepper.
- When the beef is fully browned and the veggies are softening, add garlic and Italian Seasoning.
- Add all other ingredients, cover, lower heat to medium low. Simmer 30 to 40 minutes or until pasta is cooked through.
- Garnish with parsley and serve with Parmesan cheese. As the soup sits, you may need to add another cup of water if it becomes too thick.
Notes
Use any canned tomato such as whole peeled (chopped on a cutting board or in a food processor), diced, crushed, or 4 or 5 fresh garden tomatoes chopped or pureed. If you can't find ditalini pasta, you can substitute small shells, macaroni, orzo, or another small pasta.
Freezer Instructions - Cool your containers overnight in the fridge first, then freeze for up to 4 months. Thaw overnight in the fridge before reheating. If you are planning to freeze a lot of the soup, you can choose to leave the pasta out and add cooked pasta when reheating. Wait to add the pasta if you plan to let the soup simmer on the stove longer than 30 minutes or if you want to make this in a slow cooker. All the other ingredients would be fine to simmer on low, but the pasta will overcook if it sits too long. You can also boil the pasta separately and add it just before serving.
Frequently Asked Questions
Can I make Pasta Fagioli ahead of time?
Yes, Pasta Fagioli actually tastes even better the next day as the flavors continue to develop. Just be sure to store the pasta separately to prevent it from soaking up the broth.
Can I freeze Pasta Fagioli?
Yes, you can freeze the soup without the pasta for up to 3 months. When ready to serve, thaw and reheat, then add freshly cooked pasta.
What other types of beans can I use?
While cannellini and kidney beans are traditional, you can also use navy beans, chickpeas, or pinto beans if that’s what you have on hand.
Can I use different pasta shapes?
Absolutely. Small pasta shapes like small shells, macaroni, or orzo work well. Choose pasta that holds its shape in the soup for the best texture.
Final Thoughts
Pasta Fagioli is the epitome of Italian comfort food, offering a perfect balance of savory, hearty, and nourishing ingredients. This versatile soup is easy to customize and can be adapted to suit your tastes and dietary needs. Whether you’re making it as a cozy weeknight dinner or as a filling meal to share with friends and family, Pasta Fagioli is a guaranteed crowd-pleaser. Serve it with crusty bread, a sprinkle of Parmesan, and a garnish of fresh herbs for an authentic Italian experience in every bowl. Enjoy!