Pasta Fagioli is a cozy, heartwarming Italian soup that brings together tender pasta, creamy beans, and a rich tomato broth. It’s a wonderful mix of textures and flavors—soft pasta and beans in a slightly thick, garlicky, and herb-infused broth that’s both filling and comforting.
I love making Pasta Fagioli when the weather turns chilly because it warms you up from the inside out. What I enjoy most is how you can easily tweak it—add extra veggies or a bit of spicy sausage if you want more zing. The beans give it a nice, creamy texture without needing any cream, which feels like a bonus to me.
For me, Pasta Fagioli is perfect served with a crusty piece of bread to soak up all that delicious broth. It’s one of those recipes I turn to when I want something simple but satisfying, and it always brings a bit of that Italian kitchen feel to my table. Plus, it tastes even better the next day, which is great for leftovers!
Key Ingredients & Substitutions
Olive Oil: Use good-quality olive oil for a smooth flavor. If you prefer, mild vegetable oil can work, but extra virgin olive oil adds a nice richness.
Ground Meat: Adding ground beef or sausage boosts flavor and makes the soup heartier. For a meat-free version, skip it or use mushrooms or plant-based crumbles.
Beans: Cannellini beans are classic here; they are creamy and mild. You can substitute with great northern or navy beans if needed. Canned beans save time but rinse to cut excess salt.
Pasta: Small shapes like ditalini or elbow macaroni work best to fit in a spoon. Avoid big pasta, which may overpower the soup. For gluten-free diets, use gluten-free small pasta or quinoa pasta.
Herbs & Spices: Dried oregano and basil give traditional Italian flavor. Fresh herbs can be added at the end for a bright touch. Adjust red pepper flakes to control your preferred heat.
How Do You Prevent Pasta from Turning Mushy in Pasta Fagioli?
One common challenge is keeping pasta firm in the soup without it becoming mushy. Here’s how to handle it:
- Add the pasta toward the end of cooking, ideally during the last 7-10 minutes, depending on the pasta type.
- Stir occasionally while pasta cooks to avoid sticking to the pot or clumping.
- If you’re making the soup ahead, cook pasta separately and add it when serving to keep pasta texture fresh.
- Choosing small pasta shapes helps it cook quickly and evenly, so you don’t overcook while waiting for the flavors to develop.
By following these tips, your pasta stays perfectly al dente and complements the creamy beans and rich broth beautifully!
Equipment You’ll Need
- Large pot or Dutch oven – I like using a big pot so I can cook all ingredients at once and easily stir everything together.
- Knife and cutting board – for chopping onion, carrots, celery, and herbs; a sharp knife makes this faster and safer.
- Measuring spoons and cups – to measure seasonings and broth accurately for the best flavor.
- Stirring spoon or ladle – helps mix the soup gently without breaking the pasta or beans.
- Colander – for rinsing beans and draining excess liquid, especially if you’re using canned beans.
- Soup spoon – for serving once it’s ready, to get a good balance of broth, pasta, and beans.
Flavor Variations & Add-Ins
- Extra Protein: Add cooked sausage, diced ham, or shredded chicken for a more filling meal.
- Cheese: Stir in a handful of shredded mozzarella or Parmesan right before serving for creaminess and extra flavor.
- Veggie Boost: Toss in chopped spinach, kale, or zucchini in the last few minutes for more nutrition and color.
- Spice It Up: Use more red pepper flakes, hot sauce, or a pinch of cayenne for added heat.
How to Make Pasta Fagioli?
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1/2 pound ground beef or Italian sausage (optional for added richness)
- 1 (14-ounce) can diced tomatoes
- 1 (15-ounce) can cannellini beans or other white beans, drained and rinsed
- 4 cups beef or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- 3/4 cup small pasta, such as ditalini or elbow macaroni
- Fresh parsley, chopped for garnish
- Grated Parmesan cheese for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 35 to 40 minutes to cook. That includes time to sauté the veggies, simmer the soup to mix flavors, and cook the pasta until tender but firm. It’s a straightforward dish that’s perfect for a cozy dinner!
Step-by-Step Instructions:
1. Cooking the Vegetables:
Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the veggies soften – about 5 to 7 minutes.
2. Adding Garlic and Meat:
Stir in the minced garlic and cook for about 1 minute until fragrant. If you are using ground beef or sausage, add it now. Break up the meat with your spoon and cook until browned and no longer pink, about 5 to 6 minutes. Drain off any extra fat if needed.
3. Adding Remaining Ingredients:
Add the canned diced tomatoes with juice, drained beans, broth, oregano, basil, and red pepper flakes. Season everything with salt and pepper. Bring the soup to a boil, then reduce heat and let it simmer gently for 20 to 25 minutes to blend the flavors beautifully.
4. Cooking the Pasta:
Add the small pasta to the simmering soup. Cook according to package directions, usually 7 to 10 minutes, until the pasta is tender but still firm to the bite. Stir from time to time so the pasta doesn’t stick to the bottom.
5. Serving Your Pasta Fagioli:
Taste the soup and adjust the salt or pepper if needed. Serve it hot, topped with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese. Enjoy with some crusty bread for a truly comforting meal!
Can I Use Canned Beans Instead of Dried Beans?
Yes! Using canned beans is a great shortcut. Just be sure to drain and rinse them well to reduce excess salt and avoid a cloudy broth. Add them during step 4 with the tomatoes and broth.
What’s the Best Pasta to Use in Pasta Fagioli?
Small pasta shapes like ditalini, elbow macaroni, or small shells work best because they fit nicely on a spoon and cook evenly. Avoid large pasta that can overwhelm the soup.
Can I Make Pasta Fagioli Ahead of Time?
Absolutely! The soup tastes even better the next day as the flavors have more time to meld. To keep pasta from getting mushy, consider cooking it separately and add it just before serving.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave. If the soup thickens too much, add a splash of broth or water to loosen it up.
