Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: olive oil; onion; carrots; celery; garlic; tomato paste; diced tomatoes; vegetable or chicken broth; cannellini beans; kidney beans; dried oregano; dried thyme; bay leaf; small pasta (like ditalini or elbow macaroni); salt and pepper; fresh parsley or basil for garnish; Parmesan cheese for serving (optional)

There’s something incredibly comforting about a bowl of Pasta Fagioli. This classic Italian soup is a satisfying mix of tender pasta, creamy beans, aromatic vegetables, and savory broth. It’s rustic, nourishing, and feels just like a warm hug from an Italian nonna. PASTA FAGIOLI – A HEARTY ITALIAN HUG IN A BOWL

Why You’ll Love This Recipe

I love how this recipe brings together simple pantry staples and turns them into something rich and soul-satisfying. It’s budget-friendly, meat-optional, and versatile enough to suit any dietary preference. Whether I’m serving it as a starter or making it the main dish with crusty bread, it always feels cozy and homemade. Plus, it gets even better the next day, which is a huge win in my kitchen.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
onion
carrots
celery
garlic
tomato paste
diced tomatoes
vegetable or chicken broth
cannellini beans
kidney beans
dried oregano
dried thyme
bay leaf
small pasta (like ditalini or elbow macaroni)
salt and pepper
fresh parsley or basil for garnish
Parmesan cheese for serving (optional)

directions

I start by heating olive oil in a large pot over medium heat. Then I sauté the onion, carrots, and celery until they begin to soften—this is the flavorful base known as soffritto. I stir in the garlic and tomato paste and cook them for another minute until fragrant.

Next, I add in the diced tomatoes, broth, beans, oregano, thyme, bay leaf, salt, and pepper. I bring everything to a gentle boil, then lower the heat and let it simmer for about 20–25 minutes, so the flavors can blend beautifully.

Once the soup has simmered, I stir in the pasta and cook it right in the broth until it’s al dente. I remove the bay leaf, give the soup a taste to adjust seasoning, and serve it hot with a sprinkle of chopped herbs and freshly grated Parmesan.

Servings and timing

This recipe serves about 6 people and takes roughly 15 minutes to prep and 35 minutes to cook, for a total of around 50 minutes.

Variations

For a vegetarian version, I stick with vegetable broth and skip any cheese topping. If I want a thicker texture, I mash some of the beans before adding the pasta. And when I’m feeling adventurous, I’ll throw in spinach or kale at the end for a boost of greens.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I add a bit of broth or water to loosen it up, since the pasta tends to absorb the liquid over time. It reheats well on the stove or in the microwave. I avoid freezing it with the pasta in it, but I sometimes freeze the soup base and add fresh pasta when I’m ready to serve.

FAQs

How can I make Pasta Fagioli gluten-free?

I use gluten-free pasta or even rice as a substitute. Everything else in the recipe is naturally gluten-free.

Can I use canned beans?

Yes, I use canned beans for convenience. I make sure to rinse and drain them before adding them to the soup.

What’s the best pasta for Pasta Fagioli?

I usually go with small shapes like ditalini, elbow macaroni, or small shells. These hold up well in soup and don’t overpower the other ingredients.

Can I make it in advance?

Absolutely. I often prepare the soup a day ahead, store the pasta separately, and combine them when I’m ready to serve. This keeps the pasta from getting too soft.

Is this soup freezer-friendly?

Yes, but I recommend freezing the soup without the pasta. When I’m ready to eat, I reheat the soup and cook fresh pasta to add in.

Conclusion

Pasta Fagioli is everything I want in a comforting meal: warm, hearty, and full of flavor. Whether I’m feeding a family or meal-prepping for the week, this Italian classic never disappoints. It’s a go-to recipe I return to time and time again.