Italian Pasta Fagioli Soup

Alright, this Italian pasta fagioli soup? It’s warm, hearty, and full of rich, comforting flavor in every spoonful. Classic Italian comfort food that’s simple, filling, and made with love.

I first made it on a chilly evening with stuff I already had—beans, pasta, broth, and a little ground meat. Let it simmer low and slow with garlic, onions, and herbs, and the whole house smelled amazing. It was thick, cozy, and perfect with some crusty bread on the side.

The beans make it creamy, the pasta gives it bite, and the tomato broth brings it all together. It’s easy to make, even better the next day, and honestly? It tastes like a hug in a bowl.

If you want a one-pot meal that feels like it came from Nonna’s kitchen, this is it. Let’s get it simmering—you’ll want to make a big batch.

Why You’ll Love This Recipe

• Cozy and Homey: Pasta Fagioli is the kind of soup that feels like a big, gentle hug. It’s a meal people in Italy often make when they want to feel warm and cared for.
• Balanced Flavors: The soup starts with onions, carrots, and celery, giving a gentle sweetness. Garlic and herbs bring a fresh, earthy taste, while the tomatoes make it rich. Beans and pasta make the soup hearty.
• Very Satisfying: Beans are full of protein and fiber, while pasta adds energy. The two together help fill you up and keep you full longer.
• Easy to Change: You can use any small pasta or different beans. You can also add other vegetables if you want to make it your own.
• Great for Leftovers: The soup keeps well in the fridge. You can warm it up for lunch or dinner the next day, and it tastes just as good.

What You Need to Know Before You Start

Prep Time:

• Cutting vegetables and getting everything ready takes about 20 minutes. This is a good time to wash and chop the onion, carrots, celery, and parsley. Open and drain your cans of beans and tomatoes, and get the pasta ready to go.

Cook Time:

• Cooking the soup takes about 45 minutes. You’ll sauté the vegetables first so they’re soft and sweet, then add broth and seasonings, and finally the beans and pasta.

Total Time:

• From start to finish, plan on about 1 hour and 5 minutes for this soup. You don’t need to rush; just take it step by step.

Servings:

• This recipe makes about 6 generous bowls of soup. If you’re serving it as a main meal with bread, it feeds 6 people. If you’re serving small bowls as a starter, it can serve up to 8.

Difficulty:

• Easy. This recipe is beginner-friendly because each step is simple. There’s no tricky cooking—just chopping, stirring, and simmering. Even if you’re new to making soup, you can do this.

Required Kitchen Tools

• Large Soup Pot or Dutch Oven: You need a big pot to hold all the soup and give everything space to cook.
• Wooden Spoon or Spatula: For stirring the vegetables and soup.
• Cutting Board and Sharp Knife: To safely chop all the veggies.
• Can Opener: To open beans and tomatoes.
• Ladle: For serving the soup into bowls.
• Measuring Cups and Spoons: For getting the right amounts of broth, beans, and pasta.
• Colander: For draining beans and cooked pasta, if needed.

Ingredients for Italian Pasta Fagioli Soup

Here’s a detailed look at what you’ll need:

• Olive Oil (2 tablespoons): Use a good olive oil for the best flavor. This helps soften the vegetables and gives the soup a smooth, rich base.
• Ground Turkey or Chicken Sausage (8 ounces, optional): Some people like to add meat for extra flavor and protein. If you prefer a classic meatless soup, you can skip this.
• Yellow Onion (1 large, diced): Onion is the first layer of flavor and brings a gentle sweetness to the soup.
• Carrots (2 medium, diced): Carrots add color and a mild sweetness.
• Celery (2 ribs, diced): Celery gives crunch and a fresh taste.
• Garlic (4 cloves, minced): Garlic adds warmth and depth. Fresh garlic is best.
• Low Sodium Chicken Broth (6 cups): This is the main liquid in the soup. You can use vegetable broth to keep it vegetarian.
• Cannellini Beans (1 can, about 15 ounces, drained and rinsed): These white beans are creamy and soft.
• Red Kidney Beans (1 can, about 15 ounces, drained and rinsed): Kidney beans add a bit of bite and a pretty color.
• Diced Tomatoes (1 can, about 14.5 ounces): The tomatoes make the broth red and tangy.
• Tomato Sauce (1 cup): Tomato sauce makes the soup thicker and more flavorful.
• Salt (1 teaspoon, or to taste): Needed to bring out all the other flavors.
• Black Pepper (1/2 teaspoon, or to taste): Adds a little spice.
• Bay Leaves (2): Bay leaves simmer in the soup, making it smell and taste like a restaurant meal.
• Fresh Rosemary (1 sprig): Rosemary brings a woodsy, herbal note.
• Fresh Thyme (1 sprig): Thyme is gentle and a little lemony.
• Dried Pasta (1 cup, small shapes like elbow macaroni or ditalini): Small pasta fits on the spoon and cooks quickly.
• Fresh Italian Parsley (2 tablespoons, chopped): Sprinkle on top before serving for a burst of green and a fresh taste.
• Parmigiano-Reggiano (to serve): Shaved or grated cheese adds a savory, salty finish.
• Crushed Red Pepper Flakes (optional, 1/4 teaspoon): Add a little if you like a bit of heat.

Variations for Pasta Fagioli

Classic and Simple: Leave out the meat for a traditional, vegetarian soup.

• Use Different Beans: You can use navy beans, great northern beans, or even chickpeas for a twist.
• Change the Pasta: If you don’t have ditalini or elbow macaroni, use small shells, orzo, or another tiny shape.
• Add Extra Vegetables: Try a handful of spinach or chopped zucchini for more color and vitamins.
• Gluten-Free: Use a gluten-free pasta if needed.

How to Make Italian Pasta Fagioli Soup Step-by-Step

1. Prepare the Vegetables and Beans

Start by gathering all your ingredients. Rinse and drain the beans in a colander. Dice the onion, carrots, and celery into small, even pieces so they cook evenly. Mince the garlic and chop the parsley. If you’re using fresh herbs, remove the leaves from the stems.

2. Sauté the Aromatics

Place a large soup pot or Dutch oven on the stove over medium heat. Add the olive oil and let it warm up for a minute. If you’re using ground turkey or chicken sausage, add it now. Use a wooden spoon to break up the meat and cook until it’s no longer pink—about 5 minutes. Transfer the cooked meat to a plate and set aside.

Add the diced onion, carrots, and celery to the pot. Sprinkle with a pinch of salt. Cook, stirring often, for about 6-8 minutes, until the vegetables are soft and smell sweet. Stir in the minced garlic and cook for another minute.

3. Build the Soup Base

Pour in the chicken broth (or vegetable broth if you’re making it vegetarian). Stir in the diced tomatoes, tomato sauce, bay leaves, rosemary, and thyme. Bring everything to a gentle boil, then lower the heat to a simmer.

Let the soup simmer gently for about 20 minutes. This helps the flavors blend together. If you added cooked meat earlier, return it to the pot now.

4. Add the Beans and Pasta

Add the drained cannellini beans and kidney beans to the pot. Stir well and let the soup keep simmering.

Add the dried pasta. Stir gently to make sure the pasta doesn’t stick together. Let the soup cook for another 10-12 minutes, or until the pasta is soft but still a little firm. Stir a few times while it cooks so nothing sticks to the bottom of the pot.

Tip: If you plan to have leftovers, you can cook the pasta separately and add it to each bowl. This way, the pasta won’t soak up all the broth as the soup sits in the fridge.

5. Season and Finish

Taste the soup. Add more salt and pepper if needed. Remove the bay leaves, rosemary, and thyme stems. Stir in most of the chopped parsley, saving a little for garnish. If you like, add a pinch of crushed red pepper flakes for gentle heat.

Serving and Decoration

Ladle the soup into bowls. Sprinkle each serving with extra parsley and plenty of grated Parmigiano-Reggiano cheese. Serve the soup hot, with crusty bread or breadsticks on the side. If you want to make the meal extra special, add a drizzle of olive oil or a squeeze of lemon juice before serving.

How to Serve Pasta Fagioli

• Main Dish: This soup is filling on its own, but you can serve it with a green salad and bread for a bigger meal.
• Starter: Serve in smaller bowls as a first course for a dinner party or family meal.
• For Kids: This soup is easy to eat with a spoon, and the soft beans and pasta make it gentle on little mouths.

Storing Italian Pasta Fagioli Soup

• Refrigerator: Let the soup cool to room temperature, then store it in an airtight container in the fridge for up to 4 days.
• Freezer: You can freeze the soup for up to 2 months. For best results, freeze the soup without pasta and add fresh-cooked pasta when reheating.
• Reheating: Warm the soup gently on the stovetop over low heat or in the microwave, adding a splash of water or broth if it has thickened.

Tips and Tricks for Success

• Cut Veggies Evenly: Try to dice the onions, carrots, and celery to a similar size. This helps them cook evenly and gives the soup a nice texture.
• Simmer Gently: Let the soup simmer rather than boil hard. Gentle cooking helps the flavors blend and keeps the beans and pasta from getting mushy.
• Adjust Consistency: Pasta Fagioli can be thick or soupy. If you like it thinner, add extra broth or water as needed.
• Flavor Booster: For deeper flavor, add a small Parmesan rind to the pot as the soup simmers. Remove it before serving.
• Serve Fresh Pasta: If you know you’ll have leftovers, cook the pasta separately and add to each bowl before serving. This prevents the pasta from soaking up too much broth.

Nutrition

Nutrient	Per Serving (1/6th recipe)
Calories	295
Protein	15g
Carbohydrates	48g
Dietary Fiber	9g
Sugars	6g
Fat	5g
Saturated Fat	1g
Cholesterol	0mg
Sodium	840mg
Potassium	610mg
Calcium	110mg
Iron	4mg

Values are approximate. Nutrition will vary based on your exact ingredients and add-ins.

Italian Pasta Fagioli Soup FAQs

Can I make Pasta Fagioli ahead of time?
Yes. It stores well in the fridge for up to 4 days. For the best texture, store pasta separately and add just before serving.

Can I freeze Pasta Fagioli?
Yes. Freeze without pasta for up to 2 months. Add freshly cooked pasta when reheating.

What if I don’t have fresh herbs?
Use 1 teaspoon each of dried rosemary and thyme in place of fresh.

Can I use different beans or pasta shapes?
Yes! Use any small pasta or bean you have.

Conclusion

Italian Pasta Fagioli Soup is a timeless, nourishing recipe that’s perfect for cozy nights, family dinners, or meal prepping for the week. The mix of pasta, beans, and aromatic veggies makes every bowl hearty and flavorful, with a texture that’s soft but never mushy. Simple ingredients, easy steps, and big comfort—this soup is a classic you’ll want to make again and again.