Pasta Fagioli Soup

What is pasta e fagioli soup? It’s a cozy Italian classic that combines small pasta with hearty beans in a savory tomato-based broth. Originally a humble peasant dish, this soup is now a comfort food staple around the world. This easy pasta fagioli soup recipe is a one-pot wonder you’ll turn to again and again — satisfying, budget-friendly, and packed with flavor.

Pasta e Fagioli Soup Ingredients

Here’s everything you need to make this Italian favorite at home. The pasta fagioli soup ingredients are simple, but each plays a role in building that deep, comforting flavor that makes this dish so special.

• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 fennel bulb, diced – adds a mild sweetness and subtle licorice note
• 1 celery stalk, diced
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 bay leaf
• 400 g (1 ½ cups) canned crushed tomatoes – choose San Marzano if you can
• 1 liter (4 cups) vegetable broth
• 200 g (1 cup) cooked white beans – cannellini or navy beans both work well
• 120 g (¾ cup) ditalini pasta – or sub with elbows, orzo, or small shells
• 30 g (⅓ cup) Parmesan cheese, grated – optional, but recommended for topping
• Fresh parsley or dill, for garnish

As with many Italian pasta fagioli soup recipes, you can swap ingredients depending on what you have on hand. Cannellini beans are creamy and traditional, but navy beans are a great substitute. Likewise, while ditalini pasta is classic, feel free to use any small pasta shape.

Pasta e Fagioli Soup Calories

This comforting dish is surprisingly light and nutritious. One serving of this pasta e fagioli soup (based on 6 servings) contains approximately 290–320 calories, depending on whether you top it with Parmesan.

Here’s a quick look at the pasta e fagioli soup calories and key nutrition highlights per serving:

• Calories: 190
• Protein: 8g
• Carbohydrates: 29g
• Fat: 7g

This makes it a great option for anyone seeking easy pasta fagioli soup nutrition that fits a healthy lifestyle.

How to Make Pasta e Fagioli Soup

Here’s how to make pasta fagioli soup from scratch — it’s easier than you think. Just follow the steps below to layer flavor, texture, and that rich Italian aroma we all love.

Cook the Pasta

Start by cooking the pasta for pasta e fagioli soup:

Bring a large pot of salted water to a boil. Add your ditalini (or pasta of choice) and cook until al dente, according to package directions — about 8–10 minutes. Drain well, toss with a teaspoon of olive oil to keep it from sticking, and set aside. Don’t overcook the pasta — it’ll soften slightly more in the soup.

Sauté the Vegetables

Next, build your base for Italian pasta fagioli soup.

Heat the olive oil in a large soup pot over medium heat. Add the diced onion, garlic, carrot, fennel, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and smell fragrant.

Stir in the oregano, basil, salt, pepper, and bay leaf. Then add the crushed tomatoes and cook for 1 more minute to release their flavor.

Cook the Soup

Now bring it all together. Pour in the vegetable broth, stir well, and let the pasta fagioli soup simmer gently for 15 minutes. This allows the flavors to develop and deepen.

After 15 minutes, stir in the cooked white beans. Simmer for another 5 minutes to heat the beans through and finish the soup.

Add the Pasta & Serve

Once the soup is ready, remove the bay leaf and stir in the cooked pasta. The pasta will soak up some of the broth, making every spoonful hearty and satisfying.

Ladle into bowls and top with grated Parmesan cheese (if using), a sprinkle of fresh parsley or dill, and a final drizzle of olive oil for richness.

Pasta e Fagioli Soup Variations

Want to customize your soup? Here are a few fun twists on classic pasta fagioli soup recipes:

• Add Italian sausage or pancetta – Brown it with the vegetables for a meaty version.
• Stir in spinach or kale – Toss in a handful of greens during the final simmer.
• Make it spicy – Add crushed red pepper flakes or a splash of hot sauce.
• Use a splash of red wine – Deglaze the veggies with wine for extra depth.
• Make it vegan – Skip the cheese and finish with nutritional yeast or plant-based Parmesan.

These recipes for pasta fagioli soup are flexible and easy to adapt to your preferences.

Pasta e Fagioli Soup Servings

This recipe makes 6 hearty servings — perfect for family dinners or meal prep.

For pasta fagioli soup serving ideas, try pairing it with:

• Crusty garlic bread or focaccia
• A simple green salad with vinaigrette
• A glass of red wine, like Chianti or Montepulciano

It’s also delicious on its own — the ultimate bowl food.

How to Store Pasta e Fagioli Soup?

Wondering how to store pasta fagioli soup? Here’s how to keep leftovers fresh and delicious:

• Refrigerate the soup and pasta in separate airtight containers. The soup base will last up to 3 days in the fridge.
• When reheating, combine the pasta and soup just before serving to keep the texture from getting mushy.
• Freezing tip: You can freeze the soup base (without pasta) for up to 2 months. Just thaw and reheat, then stir in freshly cooked pasta.

FAQ

Can I freeze pasta e fagioli soup?

Yes — just freeze the soup base without the pasta. Cook fresh pasta when you’re ready to eat.

What beans work best?

Cannellini beans are traditional, but navy or Great Northern beans are great substitutes.

How do I thicken or thin the broth?

To thicken, mash some of the beans in the pot. To thin, add more broth or a splash of water.

Can I make this in a slow cooker?

Yes! Sauté the veggies first, then add everything (except pasta) to the slow cooker. Cook on low 6–7 hours or high 3–4 hours. Stir in cooked pasta before serving.