Pasta Fagioli is a classic Italian soup that’s both hearty and comforting. It’s made with small pasta shapes, creamy beans, diced tomatoes, and a blend of herbs that give it a cozy, homey flavor. The textures are wonderful—the tender pasta mingles nicely with the soft beans, all swimming in a flavorful broth.
I love making this soup when I want something that feels like a warm hug in a bowl. It’s one of those recipes where you can toss in whatever veggies you have on hand, and it still turns out delicious. I find it’s especially great to have leftovers because the flavors continue to deepen after a day or two in the fridge.
My favorite way to enjoy Pasta Fagioli is with a big slice of crusty bread for dipping. It’s perfect for a chilly evening or when you need something filling but not too heavy. Whenever I make this, it always brings back memories of family dinners filled with laughter and good company.
Key Ingredients & Substitutions
Beans: Cannellini or great northern beans give this soup its creamy, tender texture. If you want a different twist, try kidney beans or chickpeas—they’ll hold up well and add a nice bite.
Small Pasta: Elbow macaroni or ditalini are ideal because they cook quickly and fit perfectly on a spoon. If you don’t have these, small shells or orzo work just as well.
Ground Meat: This is optional. I often skip it for a vegetarian version or swap beef with Italian turkey sausage for a leaner option. You can also leave it out and boost flavor with extra herbs.
Broth: Chicken or vegetable broth adds rich flavor. Use low-sodium broth to control salt levels, or make your own for the freshest taste.
Herbs: Dried oregano, basil, and thyme bring classic Italian flavors. Fresh herbs can be used as garnish for a bright finish.
How Do I Keep the Pasta from Getting Mushy in Pasta Fagioli?
Cooking pasta directly in the soup can be tricky because it swells and can quickly become mushy. Here are some tips to keep pasta just right:
- Wait until the end before adding the pasta, so it doesn’t overcook while the soup simmers.
- Cook the pasta just until al dente, following package instructions closely.
- If you plan to store leftovers, cook the pasta separately and add it when serving to avoid sogginess.
- Use small pasta shapes that cook evenly and stay tender without falling apart.
These tips help keep the pasta’s texture firm and pleasant in every bowl, making your soup more enjoyable!
Equipment You’ll Need
- Large soup pot – I like a big one to hold all the ingredients comfortably and prevent spills while simmering.
- Cutting board and sharp knife – makes chopping vegetables quick and safe.
- Wooden spoon or spatula – perfect for stirring everything as it cooks without scratching the pot.
- Measuring cups and spoons – helps you keep the ingredients balanced for the best flavor.
- Optional: Colander or strainer – if you cook pasta separately to prevent overcooking in the soup.
Flavor Variations & Add-Ins
- Protein: Add cooked sausage, pancetta, or leftover chicken for extra heartiness and flavor.
- Cheese: Stir in a handful of grated Pecorino Romano or Parmesan for a cheesy boost.
- Veggies: Toss in spinach, kale, or chopped zucchini for more greens and texture.
- Spices & Herbs: Sprinkle red pepper flakes for heat or add fresh thyme and rosemary for aromatic richness.
How to Make Pasta Fagioli
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, diced
- 1 pound ground beef or Italian sausage (optional)
- 1 (14-ounce) can diced tomatoes
- 4 cups chicken or vegetable broth
- 2 (15-ounce) cans cannellini beans or great northern beans, drained and rinsed
- ¾ cup small pasta (such as elbow macaroni, ditalini, or small shells)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, chopped for garnish
- Grated Parmesan cheese for serving
How Much Time Will You Need?
This hearty Pasta Fagioli soup takes about 10 minutes to prepare and approximately 35 minutes to cook, including simmering and pasta cooking time. Overall, plan for around 45 minutes from start to finish to enjoy a warm and comforting meal.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften. Then add the minced garlic and cook for another minute until fragrant.
2. Cook the Meat (Optional):
If you’re using ground beef or Italian sausage, add it to the pot now. Break it up with your spoon and cook until browned and cooked through, about 6 to 8 minutes. Drain any excess fat if needed.
3. Add Zucchini and Liquids:
Stir in the diced zucchini and cook for 3 more minutes. Then add the canned diced tomatoes with their juices, the chicken or vegetable broth, and the drained beans. Sprinkle in oregano, basil, and thyme, and stir everything to combine.
4. Simmer the Soup:
Bring the soup to a boil, then reduce heat and let it simmer uncovered for about 20 minutes. This lets the flavors develop and meld together nicely.
5. Cook the Pasta and Finish:
Add the small pasta to the soup and cook according to the package instructions (usually 8 to 10 minutes), stirring occasionally so pasta doesn’t stick. Taste the soup and add salt and pepper as needed.
6. Serve and Enjoy:
Ladle the hot soup into bowls, garnish with chopped fresh parsley or basil, and sprinkle with grated Parmesan cheese. Serve with crusty bread for dipping if you like. Enjoy your comforting bowl of Pasta Fagioli!
Can I Use Canned Beans Instead of Dried Beans?
Yes! Canned beans are a great time-saver. Just be sure to drain and rinse them well before adding to the soup to reduce excess salt and improve texture.
Can I Make This Soup Vegetarian?
Absolutely! Simply omit the ground beef or sausage and use vegetable broth instead of chicken broth. You can add extra veggies or beans to keep it hearty and satisfying.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3-4 days. For best texture, keep pasta separate if you plan to reheat later, then add it in when serving.
What’s the Best Pasta to Use?
Small pasta shapes like elbow macaroni, ditalini, or small shells work best because they cook quickly and fit nicely on a spoon. Avoid larger pasta that takes longer to cook and might overpower the soup.
