If you’ve ever craved a bowl of something warm, nourishing, and packed with flavor, then Pasta e Fagioli Soup is about to become your new favorite meal. This classic Italian comfort food offers a beautiful blend of tender pasta, creamy beans, and savory broth that feels like a hug in a bowl. Whether you’re after a simple weeknight dinner or a cozy meal to impress, Pasta e Fagioli Soup promises a rich, hearty experience that satisfies both the body and soul.
Why You’ll Love This Recipe
- Rich Comfort in Every Spoon: Pasta e Fagioli Soup combines creamy beans and tender pasta to create a deeply satisfying texture and flavor.
- Nutritious and Balanced: Packed with protein, fiber, and essential nutrients from beans, veggies, and pasta, this soup supports a healthy lifestyle.
- Simple Ingredients, Big Flavor: Every ingredient serves a purpose, making this recipe easy to prepare without compromising taste.
- Flexible and Customizable: You can adjust vegetables, pasta types, or seasonings to suit any diet or preference.
- Great for Any Occasion: Whether a light lunch or hearty dinner, this soup fits effortlessly into your week’s menu.
Ingredients You’ll Need
The magic of Pasta e Fagioli Soup lies in its straightforward ingredients that each play a vital role in crafting the perfect bowl. The beans bring creaminess and protein, the pasta adds heartiness, and fresh herbs brighten the overall taste.
- Cannellini Beans: These creamy white beans provide a smooth texture and plenty of protein.
- Small Pasta (like ditalini): Tiny pasta shapes soak up the broth beautifully without overpowering the soup.
- Olive Oil: Adds richness and helps bring out the flavors of garlic and onions.
- Garlic and Onion: Classic aromatics that form the flavor base of the soup.
- Carrots and Celery: These vegetables contribute subtle sweetness and crunch.
- Vegetable or Chicken Broth: The soul of the soup, creating a savory foundation with depth.
- Fresh Rosemary or Thyme: Herbs that infuse a fragrant, earthy aroma.
- Parmesan Cheese: Optional but highly recommended for a salty, umami finish.
- Crushed Tomatoes (optional): Adds a slight tang and richness to the broth for a different twist.
Variations for Pasta e Fagioli Soup
The beauty of Pasta e Fagioli Soup is its adaptability. You can easily tailor it to your dietary needs or flavor preferences without losing the comforting soul of the dish.
- Vegetarian Option: Use vegetable broth and skip any meat additions for a wholesome, plant-based meal.
- Spicy Kick: Add red pepper flakes or a diced jalapeño to introduce some heat and warmth.
- Gluten-Free Version: Swap pasta for gluten-free alternatives or use spiralized zucchini for a low-carb twist.
- Hearty Meat Boost: Stir in cooked pancetta, sausage, or bacon for an extra flavorful punch.
- Different Beans: Try kidney beans or chickpeas for new textures and flavors.
How to Make Pasta e Fagioli Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Add finely chopped onions, garlic, carrots, and celery, sautéing until soft and fragrant—this builds a flavorful base that defines your soup.
Step 2: Add Beans and Broth
Stir in the drained cannellini beans and pour in your chosen broth. Bring the mixture to a gentle simmer, allowing the vegetables and beans to meld and soften further.
Step 3: Season and Simmer
Incorporate fresh herbs like rosemary or thyme along with salt and pepper to taste. Let everything bubble gently for 15-20 minutes so the flavors deepen and combine beautifully.
Step 4: Cook the Pasta Separately
To avoid overcooked pasta, boil the small pasta separately according to package instructions until al dente, then drain well.
Step 5: Combine Pasta and Soup
Stir the cooked pasta into the soup just before serving to keep it from becoming mushy and to maintain a lovely texture contrast.
Step 6: Finish with Parmesan
Add a generous sprinkle of freshly grated Parmesan cheese, stirring slightly to melt and enrich the soup with savory goodness.
Pro Tips for Making Pasta e Fagioli Soup
- Sauté Slowly: Taking time to properly cook the aromatics enhances the depth of the soup’s flavor.
- Use Fresh Herbs: Fresh rosemary or thyme will brighten and elevate the soup more than dried versions.
- Cook Pasta Separately: This prevents the pasta from soaking up too much broth and becoming mushy in the pot.
- Don’t Skip the Parmesan: It adds umami and a creamy finish that truly ties the dish together.
- Customize Salt Levels: Taste before salting as broths vary in sodium content.
How to Serve Pasta e Fagioli Soup
Garnishes
Top your bowl with freshly chopped parsley, a drizzle of high-quality olive oil, or a dusting of Parmesan. These simple touches add freshness and a final boost to the taste.
Side Dishes
Serve alongside warm crusty bread or garlic toasts to scoop every last bit of delicious soup. A fresh green salad on the side complements the warmth and adds balance.
Creative Ways to Present
For a fun twist, serve Pasta e Fagioli Soup in hollowed-out bread bowls or alongside a small charcuterie board featuring olives, cheeses, and cured meats for an Italian-inspired feast.
Make Ahead and Storage
Storing Leftovers
Keep leftover Pasta e Fagioli Soup in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftovers even better.
Freezing
This soup freezes well—just omit or reduce the pasta when freezing, adding fresh pasta when reheating to avoid texture issues.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of broth or water if the soup has thickened too much. Stir often for even warming and to preserve texture.
FAQs
Is Pasta e Fagioli Soup healthy?
Absolutely! It’s packed with protein and fiber from beans, nutrients from veggies, and provides energy through pasta, making it a balanced, wholesome meal.
Can I use canned beans for this soup?
Yes, canned beans are a great shortcut—just be sure to rinse and drain them to reduce excess sodium and improve flavor.
What kind of pasta works best?
Small shapes like ditalini, elbow macaroni, or small shells hold the broth well and are traditional for Pasta e Fagioli Soup.
Can I make this soup vegan?
Definitely. Use vegetable broth and omit Parmesan or substitute with a vegan cheese alternative for a delicious vegan version.
How long does it take to make Pasta e Fagioli Soup?
From start to finish, including cooking pasta separately, expect about 40 minutes—making it a great option for busy weeknights.
Final Thoughts
Pasta e Fagioli Soup is truly a fantastic addition to your recipe collection—easy to make, bursting with flavor, and endlessly comforting. Give this recipe a go, and you’ll discover a reliable, heartwarming meal that always hits the spot, no matter the season. Happy cooking and buon appetito!
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Pasta e Fagioli Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Adaptable: Vegetarian, Vegan, Gluten Free options available
Description
Pasta e Fagioli Soup is a classic Italian comfort food that combines tender pasta, creamy cannellini beans, and a savory broth infused with fresh herbs. This warm, nourishing soup is packed with flavor and nutrients, making it perfect for weeknight dinners or cozy meals any time of year. Easily customizable and rich in protein and fiber, it offers a balanced, hearty experience that satisfies both body and soul.
Ingredients
Beans and Pasta
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 cup small pasta (such as ditalini, elbow macaroni, or small shells)
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
Broth and Seasonings
- 4 cups vegetable or chicken broth
- 1–2 sprigs fresh rosemary or 1–2 teaspoons fresh thyme
- Salt and freshly ground black pepper, to taste
Optional Ingredients
- 1/2 cup crushed tomatoes (optional)
- Freshly grated Parmesan cheese, for serving
- Red pepper flakes or diced jalapeño (for a spicy kick)
- Cooked pancetta, sausage, or bacon (for a meat boost)
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the finely chopped onions, garlic, carrots, and celery. Sauté until the vegetables are soft and fragrant, about 5-7 minutes. This step builds the flavorful base for the soup.
- Add Beans and Broth: Stir in the rinsed cannellini beans and pour in the vegetable or chicken broth. If using crushed tomatoes, add them now. Bring the mixture to a gentle simmer, allowing the vegetables and beans to meld and soften further.
- Season and Simmer: Add fresh rosemary or thyme sprigs along with salt and pepper to taste. Let the soup simmer gently for 15-20 minutes to deepen the flavors.
- Cook the Pasta Separately: While the soup simmers, cook the small pasta in a separate pot of boiling salted water according to the package instructions until al dente. Drain well to prevent sogginess.
- Combine Pasta and Soup: Stir the cooked pasta into the soup just before serving to maintain a nice texture and prevent it from becoming mushy.
- Finish with Parmesan: Add a generous sprinkle of freshly grated Parmesan cheese, stirring slightly to melt it into the soup for a rich, savory finish. Serve immediately.
Notes
- Sauté aromatics slowly to enhance flavor depth.
- Use fresh herbs like rosemary or thyme for the best aroma and taste.
- Cook pasta separately to avoid mushy texture in the soup.
- Parmesan adds umami and creaminess; do not skip if not vegan.
- Adjust salt carefully as broth sodium levels vary.
- Use canned beans as a convenient shortcut, rinse to reduce sodium.
- For vegan version, use vegetable broth and omit or substitute Parmesan.
- To freeze, reduce or omit pasta and add fresh cooked pasta when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 5mg