Hearty Pasta Fagioli Recipe

There’s nothing better than a warm bowl of Pasta Fagioli on a chilly evening. This classic Italian soup is the ultimate comfort food—packed with tender pasta, creamy beans, and a rich tomato broth. Whether you’re craving something filling yet wholesome or need a budget-friendly meal that doesn’t skimp on flavor, this dish delivers every time.

I love how Pasta Fagioli (which means “pasta and beans” in Italian) brings simple pantry ingredients together to create something so delicious. It’s a meal that feels like a big, warm hug! Plus, it’s easy to customize, making it perfect for any season. You can enjoy it as a light springtime soup or a hearty winter dish by adding extra vegetables and warming spices.

If you’ve never tried making this at home, you’re in for a treat. This recipe is simple, full of Italian flavors, and perfect for feeding a hungry family. Let’s dive in!

Why You’ll Love This Recipe

• Quick and Easy: Made in one pot, with minimal prep time.
• Budget-Friendly: Uses affordable ingredients you probably already have.
• Nutritious & Hearty: Loaded with protein-packed beans and fiber-rich pasta.
• Customizable: Add veggies, swap pasta shapes, or make it vegetarian/vegan!
• Delicious Leftovers: Tastes even better the next day as flavors deepen.

Ingredients You’ll Need

Here’s everything you need to make a delicious bowl of Pasta Fagioli:

For the Soup

• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable or chicken broth
• 1 cup ditalini pasta (or any small pasta shape)
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp crushed red pepper flakes (optional for heat)
• Salt and black pepper to taste

For Serving

• Freshly grated Parmesan cheese
• Fresh basil or parsley, chopped
• Crusty bread for dipping

Kitchen Tools Needed

Before you start cooking, make sure you have these basic kitchen tools:

• Large pot or Dutch oven – For cooking everything in one pot.
• Wooden spoon – To stir the ingredients without scratching the pot.
• Sharp knife & cutting board – For chopping vegetables.
• Can opener – To open canned beans and tomatoes.
• Measuring cups & spoons – To get the right ingredient amounts.
• Ladle – For serving the soup easily.

Cooking Instructions

Follow these simple steps to make a delicious bowl of Pasta Fagioli:

Step 1: Sauté the Aromatics

Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for about 5 minutes, until the vegetables become soft and fragrant.

Step 2: Add the Beans and Tomatoes

Pour in the cannellini beans, kidney beans, and diced tomatoes (with their juices). Stir everything together, letting the flavors blend.

Step 3: Add the Broth and Seasonings

Pour in the broth, then add oregano, basil, crushed red pepper flakes (if using), salt, and black pepper. Stir well, bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.

Step 4: Cook the Pasta

Add the ditalini pasta to the pot and let it cook in the soup for about 8-10 minutes, or until tender. Stir occasionally to prevent sticking.

Step 5: Taste and Adjust

Check the seasoning and adjust with more salt or pepper if needed. If the soup is too thick, add a little more broth or water to reach your desired consistency.

Step 6: Serve and Enjoy!

Ladle the soup into bowls and top with grated Parmesan cheese and fresh basil or parsley. Serve with crusty bread for dipping.

Tips and Tricks for Success

• Use small pasta – Ditalini is traditional, but elbow or small shells work too.
• Don’t overcook the pasta – It will absorb liquid as it sits, so keep an eye on it!
• Make it vegetarian – Use vegetable broth and skip the Parmesan (or use a vegan alternative).
• Want a thicker soup? Mash some of the beans before adding them, or blend a small portion of the soup.
• For extra protein – Add ground Italian sausage or diced cooked chicken.
• Leftovers tip – Store in the fridge for up to 3 days. Add extra broth when reheating since the pasta will absorb some liquid.

Ingredient Substitutions and Variations

One of the best things about Pasta Fagioli is how flexible it is. You can easily swap ingredients based on what you have or your dietary needs. Here are some great substitutions and variations:

Ingredient Substitutions:

• Beans: Cannellini and kidney beans are traditional, but you can use chickpeas, black beans, or great northern beans.
• Pasta: Ditalini is common, but any small pasta like elbow macaroni, small shells, or even orzo works.
• Broth: Use vegetable broth for a vegetarian version or chicken broth for a richer flavor.
• Tomatoes: If you don’t have canned diced tomatoes, use crushed tomatoes or fresh chopped tomatoes.
• Cheese: Parmesan adds a nice touch, but Pecorino Romano or even nutritional yeast (for a dairy-free option) works.

Variations:

• Meaty Version: Add cooked Italian sausage, ground beef, or diced chicken for extra protein.
• Spicy Version: Increase the crushed red pepper flakes or add a dash of hot sauce.
• Creamy Version: Stir in a splash of heavy cream or coconut milk for a richer texture.
• More Veggies: Add spinach, kale, zucchini, or bell peppers to make it even heartier.
• Gluten-Free: Use gluten-free pasta or swap pasta for rice or quinoa.

Serving Suggestions

Pasta Fagioli is a complete meal on its own, but you can pair it with other dishes for an even better experience:

• Crusty Bread: Serve with a side of toasted Italian or garlic bread for dipping.
• Side Salad: A fresh green salad with balsamic vinaigrette balances the rich soup.
• Cheesy Toppings: Sprinkle extra Parmesan or add a dollop of ricotta cheese.
• Wine Pairing: If you enjoy wine, a glass of Chianti or Pinot Noir pairs well with this dish.

Storage and Reheating Instructions

This soup tastes even better the next day! Here’s how to store and reheat it properly:

Storage:

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: If you plan to freeze it, cook the pasta separately and add it later. The soup (without pasta) can be frozen for up to 3 months.

Reheating:

• Stovetop: Reheat over medium heat, adding a little broth or water to loosen it up.
• Microwave: Heat in 1-minute intervals, stirring in between, until warm.
• Frozen Soup: Thaw in the fridge overnight, then reheat on the stove.

FAQ

1. Can I make Pasta Fagioli in a slow cooker?
Yes! Sauté the veggies first, then add everything (except the pasta) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the pasta in the last 30 minutes.

2. What if my soup is too thick?
Just add more broth or water until you reach your desired consistency. The pasta will absorb liquid as it sits.

3. Can I make this soup ahead of time?
Absolutely! It’s a great meal prep recipe. If making ahead, cook the pasta separately and add it when serving to prevent it from getting mushy.

4. Is Pasta Fagioli the same as minestrone?
Not exactly! Minestrone has more vegetables and sometimes potatoes, while Pasta Fagioli focuses on pasta and beans in a hearty broth.

5. Can I use canned soup instead?
Homemade always tastes better! But if you’re in a pinch, you can enhance canned Pasta Fagioli by adding fresh garlic, herbs, and extra beans or pasta.

This recipe is high in fiber and protein, making it a satisfying and balanced meal! Let me know if you’d like me to adjust it for specific dietary needs.

Pasta Fagioli is proof that simple ingredients can create something incredibly comforting and delicious. Whether you’re making this for a cozy family dinner or meal prepping for the week, it’s a recipe that will keep you coming back for more. Give it a try, and let me know how it turns out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!