Go Back
Bowl of comforting Pasta Fagioli, a quick and easy Italian soup, showcasing the creamy broth, pasta, beans, and vegetables, perfect for a cozy meal.
Lady Maria

Pasta Fagioli: Soul-Soothing Soup

This Pasta Fagioli recipe is a comforting and hearty Italian soup, perfect for a chilly day. It's a simple dish made with pasta, beans, vegetables, and a flavorful broth, ready in under an hour and customizable to your liking.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • 6 cups vegetable or chicken broth
  • 1/2 cup ditalini pasta
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley, chopped for garnish
  • Grated Parmesan cheese for serving

Equipment

  • large pot or Dutch oven
  • Cutting board
  • Chef’s knife
  • Measuring spoons
  • Measuring cups
  • Ladle
  • Can opener

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Stir in the garlic, oregano, basil, and red pepper flakes (if using) and cook for another minute until fragrant.
  4. Pour in the crushed tomatoes and stir well, scraping up any browned bits from the bottom of the pot.
  5. Pour in the vegetable or chicken broth, then add the cannellini beans and kidney beans.
  6. Bring to a boil, then reduce heat and simmer for 15 minutes.
  7. Stir in the ditalini pasta and continue to simmer until the pasta is tender, about 8-10 minutes.
  8. Season with salt and black pepper to taste.
  9. Ladle the Pasta Fagioli into bowls and garnish with fresh parsley and grated Parmesan cheese. Serve hot.

Notes

For a creamier soup, mash about 1/2 cup of the cannellini beans before adding them to the soup. Use high-quality broth for the best flavor. Add the pasta towards the end of the cooking time to prevent it from becoming mushy. This Pasta Fagioli is even better the next day, as the flavors have time to meld together. Store leftover Pasta Fagioli in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. Feel free to add other vegetables, such as zucchini, spinach, or kale. To make it vegetarian, use vegetable broth.