Italian Pasta Fagioli is a comforting, rustic soup featuring tender pasta and creamy beans in a rich tomato broth. This classic dish is deeply satisfying and perfect for a cozy weeknight meal. It’s a humble tradition that delivers warmth and flavor in every bowl.
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Why You’ll Love This Italian Pasta Fagioli
- Cozy & nourishing: A rich tomato broth and tender pasta feel like a warm hug.
- Flexible ingredients: Easily swap beans, pasta, or veggies based on what you have.
- Amazing leftovers: Flavors deepen overnight for an even better next-day meal.
- Crowd-pleasing comfort: Simple, familiar, and satisfying for all ages.
Ingredients & Tools
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1 (28 oz / 800 g) can crushed tomatoes
- 6 cups vegetable or chicken broth
- 2 (15 oz / 425 g) cans cannellini beans, rinsed and drained
- 1 cup ditalini pasta (or other small pasta like small shells)
- 1 tsp dried oregano
- 1 bay leaf
- 1 Parmesan rind (optional, but highly recommended)
- Salt and freshly ground black pepper, to taste
- For serving: Freshly grated Parmesan cheese, chopped fresh parsley, and a drizzle of extra virgin olive oil
Tools: A large soup pot or Dutch oven, a wooden spoon, and a ladle.
Notes: Don’t skip the Parmesan rind if possible—it adds subtle umami depth. Good-quality crushed tomatoes make a flavorful base.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 12 g |
| Fat: | 7 g |
| Carbs: | 52 g |
| Fiber: | 10 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Don’t rush the soffritto. Sautéing the onion, carrot, and celery until they’re soft and sweet is the flavor foundation of the whole soup. Give it a good 8-10 minutes over medium heat.
- The Parmesan rind is a secret weapon. If you have one saved in your freezer, toss it in! It melts into the broth, giving it a rich, savory depth that’s just incredible. You can fish it out before serving.
- Choose your pasta shape wisely. Small shapes like ditalini, small shells, or even elbow macaroni work best because they scoop up the broth and beans beautifully in every spoonful.
- Consider your bean texture. I like to mash about a third of the beans against the side of the pot with a spoon. This thickens the soup naturally and makes it feel even heartier.
How to Make Italian Pasta Fagioli
Step 1: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté, stirring occasionally, until the vegetables have softened and the onion is translucent, about 8 to 10 minutes. You’ll notice the aroma becoming sweet and fragrant — that’s exactly what you want. Add the minced garlic and cook for another minute until fragrant.
Step 2: Stir in the tomato paste and cook for about a minute, letting it coat the vegetables and deepen in color. This quick cook-off removes any raw, tinny taste and really concentrates the flavor. Next, pour in the crushed tomatoes and broth, and give everything a good stir to combine.
Step 3: Add the rinsed cannellini beans, dried oregano, bay leaf, and that precious Parmesan rind if you’re using it. Bring the soup to a boil, then reduce the heat to a gentle simmer. Let it cook uncovered for about 15 minutes to allow the flavors to meld together beautifully.
Step 4: Now, for a little texture magic: use the back of a wooden spoon to mash some of the beans directly in the pot against the side. You don’t need to go overboard — just mash about a third of them. This will naturally thicken the broth and make it wonderfully creamy.
Step 5: Increase the heat to return the soup to a steady simmer and stir in the ditalini pasta. Cook according to the package directions, usually about 8-10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pot. The pasta should be al dente.
Step 6: Once the pasta is cooked, turn off the heat. Remove and discard the bay leaf and the spent Parmesan rind. Season the soup generously with salt and freshly ground black pepper to your taste. Remember, the broth will have absorbed a lot of flavor, so taste and adjust carefully.
Step 7: Let the soup sit for about 5 minutes off the heat before serving. This allows it to thicken up just a touch and for the pasta to finish absorbing the flavorful broth. Ladle into warm bowls and get ready for the finishing touches.
Step 8: Serve immediately, topping each bowl with a generous sprinkle of freshly grated Parmesan cheese, a scattering of chopped fresh parsley, and a final glossy drizzle of extra virgin olive oil. This isn’t just garnish — it adds fresh, bright, and rich notes that complete the dish perfectly.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze soup base (without pasta) for up to 3 months. Thaw, reheat, and add freshly cooked pasta.
- Reviving: Stir in extra broth or water when reheating to thin if too thick.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and sharp lemon provide a crisp, refreshing contrast to the rich, hearty soup.
- Garlic bread or crusty Italian bread — Essential for dipping and scooping up every last bit of the delicious broth from the bottom of your bowl.
- Grilled Italian sausage on the side — For the meat-lovers, a sliced, fennel-spiced sausage adds a wonderful savory depth and makes the meal even more substantial.
Drinks
- A medium-bodied red wine like Chianti — Its bright acidity and cherry notes cut through the richness of the tomatoes and complement the herbal flavors beautifully.
- Sparkling water with a lemon wedge — The effervescence is wonderfully palate-cleansing between spoonfuls of the hearty, bean-and-pasta-filled soup.
Something Sweet
- Affogato (espresso poured over vanilla gelato) — It’s a simple, elegant, and incredibly satisfying Italian dessert that provides a hot/cold, bitter/sweet finish.
- Amaretti cookies — These classic almond macaroons are delightfully crunchy and not too sweet, offering a lovely, light finish to a robust meal.
Top Mistakes to Avoid
- Overcooking the pasta in the soup. The pasta will continue to absorb liquid and soften even after you turn off the heat. If you cook it to completely tender in the pot, it can become mushy by the time you serve it. Aim for al dente.
- Using under-seasoned broth. Your broth is the base of the entire soup, so if it’s bland to start with, your final dish will be too. Taste your broth first and don’t be shy with the salt and pepper at the end.
- Skipping the step of mashing some beans. I’ve messed this up before too, thinking it was an unnecessary extra step. But honestly, it transforms the texture, giving the broth a lovely, natural creaminess that you just don’t get with whole beans alone.
- Adding the pasta too early. If you add the pasta at the same time as the beans and let it simmer for the full 25-30 minutes, it will turn to mush. Add it in the last 8-10 minutes of cooking for perfect texture.
Expert Tips
- Tip: For a deeper, more complex flavor, try adding a pinch of red pepper flakes when you sauté the garlic. It gives the soup a very subtle, warm background heat that’s just fantastic.
- Tip: If you know you’ll have leftovers, consider cooking the pasta separately and adding it to each bowl when you serve. This prevents the pasta from bloating and absorbing all the broth overnight.
- Tip: A splash of good balsamic vinegar stirred in right at the end, just before serving, can work wonders. It adds a touch of sweetness and acidity that brightens up the entire pot.
- Tip: For a richer, meatier version, you can sauté about half a pound of ground Italian sausage or pancetta with the initial vegetables. It adds another wonderful layer of flavor and fat.
FAQs
Can I make this soup ahead of time?
Absolutely, and it often tastes even better the next day! Just be aware that the pasta will continue to absorb the broth. I recommend either slightly undercooking the pasta initially or storing the soup and cooked pasta separately. When ready to serve, reheat the soup and add the pasta to warm through. The flavors have more time to meld, making it a fantastic make-ahead meal.
What other beans can I use?
Cannellini beans are classic, but this soup is very forgiving. Great Northern beans or even borlotti (cranberry) beans would work wonderfully. You could also use a combination for more textural interest. If you’re using dried beans, remember to cook them completely separately before adding them to the soup to ensure they’re tender.
Is this soup freezer-friendly?
It is, but with one big caveat: the pasta. Pasta tends to become very soft and mushy when frozen and thawed in a liquid-based soup. For best results, freeze the soup base without the pasta. When you’re ready to eat, thaw, reheat, and cook a fresh batch of pasta to stir in just before serving.
My soup is too thick. How can I thin it out?
No problem at all! Simply add a bit more broth or even a splash of water when you reheat it. The pasta is a thirsty ingredient, so it’s common for the soup to thicken up as it sits. Adjust the consistency to your liking with extra liquid until it’s just right for you.
Can I make this recipe in a slow cooker?
You sure can. Sauté the vegetables and tomato paste on the stove first for the best flavor, then transfer everything except the pasta to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. About 20-30 minutes before serving, stir in the uncooked pasta and cook until al dente.
Italian Pasta Fagioli
Make classic Italian Pasta Fagioli with this easy recipe. A hearty soup with pasta, beans, and rich tomato broth. Get the step-by-step guide now!
Ingredients
For the soup:
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2 tbsp olive oil
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1 large yellow onion (finely diced)
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2 medium carrots (peeled and diced)
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2 stalks celery (diced)
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4 cloves garlic (minced)
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1 tbsp tomato paste
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1 can crushed tomatoes (28 oz / 800 g)
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6 cups vegetable or chicken broth
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2 cans cannellini beans (15 oz / 425 g each, rinsed and drained)
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1 cup ditalini pasta (or other small pasta like small shells)
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1 tsp dried oregano
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1 bay leaf
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1 Parmesan rind (optional, but highly recommended)
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Salt and freshly ground black pepper (to taste)
For serving:
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Freshly grated Parmesan cheese
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Chopped fresh parsley
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A drizzle of extra virgin olive oil
Instructions
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Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté, stirring occasionally, until the vegetables have softened and the onion is translucent, about 8 to 10 minutes. You’ll notice the aroma becoming sweet and fragrant — that’s exactly what you want. Add the minced garlic and cook for another minute until fragrant.01
-
Stir in the tomato paste and cook for about a minute, letting it coat the vegetables and deepen in color. This quick cook-off removes any raw, tinny taste and really concentrates the flavor. Next, pour in the crushed tomatoes and broth, and give everything a good stir to combine.02
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Add the rinsed cannellini beans, dried oregano, bay leaf, and that precious Parmesan rind if you’re using it. Bring the soup to a boil, then reduce the heat to a gentle simmer. Let it cook uncovered for about 15 minutes to allow the flavors to meld together beautifully.03
-
Now, for a little texture magic: use the back of a wooden spoon to mash some of the beans directly in the pot against the side. You don’t need to go overboard — just mash about a third of them. This will naturally thicken the broth and make it wonderfully creamy.04
-
Increase the heat to return the soup to a steady simmer and stir in the ditalini pasta. Cook according to the package directions, usually about 8-10 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pot. The pasta should be al dente.05
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Once the pasta is cooked, turn off the heat. Remove and discard the bay leaf and the spent Parmesan rind. Season the soup generously with salt and freshly ground black pepper to your taste. Remember, the broth will have absorbed a lot of flavor, so taste and adjust carefully.06
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Let the soup sit for about 5 minutes off the heat before serving. This allows it to thicken up just a touch and for the pasta to finish absorbing the flavorful broth. Ladle into warm bowls and get ready for the finishing touches.07
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Serve immediately, topping each bowl with a generous sprinkle of freshly grated Parmesan cheese, a scattering of chopped fresh parsley, and a final glossy drizzle of extra virgin olive oil. This isn’t just garnish — it adds fresh, bright, and rich notes that complete the dish perfectly.08
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