Pasta Fagioli is a classic Italian soup that’s both hearty and comforting. It combines tender pasta, creamy beans, and a rich tomato broth that’s flavored with garlic, onion, and fresh herbs. The mix of soft beans and chewy pasta makes every spoonful satisfying and full of texture.
I love how simple ingredients come together to create something so warming and filling. This soup feels like a big, cozy hug on a chilly day. I usually like to cook the pasta right in the soup so it soaks up all those lovely flavors. It’s easy to customize too—sometimes I add a pinch of chili flakes for a little kick or toss in some leafy greens at the end.
Pasta Fagioli is one of those meals that makes great leftovers because the flavors get even better the next day. I like to serve it with some crusty bread to dip into the broth. It’s perfect as a quick lunch or a relaxed dinner. Any time I make it, I’m reminded of family dinners where everyone quietly enjoys the warmth of good food and good company.
Key Ingredients & Substitutions
Beans: Cannellini and kidney beans add creaminess and texture. You can swap in navy or pinto beans if that’s what you have on hand. Canned beans keep this recipe quick and easy.
Pasta: Small shapes like ditalini or elbow macaroni work best here. If you need a gluten-free option, try small rice or corn pasta, but watch cooking times carefully.
Ground Meat: Ground beef or Italian sausage adds richness, but you can skip it for a vegetarian version. Add more beans or mushrooms for extra substance.
Greens: Kale or spinach add color and nutrients. Feel free to experiment with Swiss chard or even finely chopped cabbage if kale isn’t available.
Broth: Beef broth gives depth, especially with meat, but vegetable broth works great for a lighter or vegetarian soup.
How Do You Cook the Pasta Right Without Making it Mushy?
Adding pasta to soup needs a little care to keep it from getting mushy or soaking up all the broth too fast. Here are a few tips:
- Use small pasta shapes that cook quickly and blend well with the soup’s textures.
- Add the pasta toward the end of cooking, usually when the soup has simmered and flavors are set.
- Cook the pasta in the soup just until tender—8 to 10 minutes is typical.
- If you plan to store leftovers, cook the pasta separately and add it to each bowl when serving. This keeps it from overcooking and turning mushy.
Equipment You’ll Need
- Large heavy-bottomed pot – I recommend this because it heats evenly and can hold everything comfortably.
- Cutting board and sharp knife – makes chopping vegetables quick and safe.
- Measuring spoons and cups – for accurate seasoning and broth measurements.
- Wooden spoon or ladle – perfect for stirring the soup without scratching the pot.
- Colander or strainer – for rinsing the canned beans.
Flavor Variations & Add-Ins
- Use sausage or ground turkey instead of beef for a leaner, different flavor.
- Add chopped fresh herbs like parsley or thyme just before serving for bright flavor.
- Stir in some cooked bacon or pancetta for smoky richness.
- Mix in cooked greens like Swiss chard or kale for extra nutrients and color.
How to Make Pasta Fagioli
Ingredients You’ll Need:
Soup Base:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 medium carrots, diced
Protein & Beans:
- 1 pound ground beef or Italian sausage (optional)
- 1 (15-ounce) can cannellini or pinto beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
Liquids & Tomato:
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 4 cups beef or vegetable broth
Seasonings & Pasta:
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 cup dry small pasta (ditalini or elbow macaroni)
Greens & Topping:
- 2 cups chopped kale or spinach
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 30 minutes to cook, totaling around 45 minutes. It’s a one-pot meal, so cleanup is easy too!
Step-by-Step Instructions:
1. Sauté the Vegetables and Meat
Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, celery, and carrots. Cook, stirring now and then, until the vegetables soften—about 5 to 7 minutes. If you’re using ground beef or Italian sausage, add it now and cook until browned, breaking it up with a spoon. Drain any extra fat.
2. Add Tomatoes, Broth, and Beans
Stir in the diced tomatoes, tomato sauce, and broth. Add the drained beans along with oregano, basil, salt, and pepper. Bring this to a boil, then lower the heat and let it simmer gently for 20 minutes to let the flavors blend.
3. Cook the Pasta and Greens
Add your dry pasta straight into the soup. Cook until tender, usually 8 to 10 minutes depending on the pasta you use. When the pasta is almost done, stir in the chopped kale or spinach and cook for another 3 to 5 minutes until the greens are soft and bright.
4. Finish and Serve
Give the soup a taste and add more salt or pepper if you’d like. Serve your pasta fagioli hot with a sprinkle of grated Parmesan cheese on top. Pair with crusty bread for a perfect meal.
Can I Use Dried Beans Instead of Canned?
Yes! Just remember to soak dried beans overnight and cook them fully before adding to the soup. This will take longer but adds great flavor and texture.
How Can I Make Pasta Fagioli Vegetarian?
Skip the ground beef or sausage and use vegetable broth instead of beef broth. You can also add extra beans or mushrooms for a hearty bite.
Can I Freeze Leftover Pasta Fagioli?
Absolutely! Freeze the soup without the pasta to keep texture best. When ready to eat, thaw and cook fresh pasta separately to add in when reheating.
What’s the Best Pasta to Use in This Soup?
Small pasta shapes like ditalini or elbow macaroni work perfectly. They hold up well in soup and offer nice bite-sized texture.
