Pasta Fagioli is a hearty Italian soup made with pasta and beans. You will love this easy one pot vegetarian dinner, it is a family favorite!
I was in the mood for major comfort food so I made a big pot of Pasta Fagioli. Pasta Fagioli (Pasta e Fagioli) means “pasta and beans”, and is a traditional Italian soup. It is made with tomatoes, vegetables, beans, herbs, and pasta. Basically all of my favorites in one pot!
It is 100% cozy and the perfect recipe for fall, winter, or whenever you are craving classic comfort food.
I also love this recipe because it’s an easy weeknight dinner. You only need one pot and the entire family loves it, including the kids, especially when garlic bread is served on the side. Major win!
Tips for Making Pasta Fagioli:
- There are a lot of variations of pasta e fagioli, the main requirement is pasta and beans. This is a vegetarian pasta fagioli recipe, but meat lovers enjoy it too. It is so filling.
- For the pasta, we use ditalini pasta. If you can’t find ditalini pasta, use another small pasta such as elbow macaroni. If you need the recipe to be gluten-free, use gluten free pasta.
- Make sure you use a good brand of canned tomatoes for the best flavor. You can also use fire roasted tomatoes if you want a little extra flavor.
- For the beans, we use cannellini beans. You can find them at any grocery store. Great Northern beans also work well in this recipe. Make sure you rinse and drain the beans before using.
- We add a Parmesan rind to the soup to give it extra flavor. Don’t skip this step. We always save Parmesan rinds and keep them in the freezer. You can also buy them from most grocery stores. Ask the employee at the cheese counter if you can buy one. They add SO much flavor to the soup.
- This is a very thick soup, more stew like. If you want more of a liquid soup, you can add more broth, but we like it thick.
- If you want to add some greens, feel free to stir in fresh spinach or kale.
- We like to serve pasta fagioli with crusty bread or garlic bread. It is great for mopping up the soup! I also recommend topping each bowl with freshly grated Parmesan cheese. SO good!
How to Store
I always love having leftovers of this soup because I think the soup tastes even better ton the second day.
To store, let the soup cool to room temperature, then cover and refrigerate for up to five days. You can also freeze the soup in a freezer container for up to three months.
You can reheat the soup in the microwave or in a pan on the stovetop. If the soup is too thick, add more vegetable broth.
Pasta Fagioli Video
More Soup Recipes
- Easy Minestrone Soup
- Vegetable Soup
- Lentil Soup
- Easy Black Bean Soup
- Tomato Basil Soup
- Chickpea Farro Soup
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 1 medium carrot chopped
- 1 celery stalk chopped
- 3 cloves garlic minced
- 2 bay leaves
- 3 (15 oz) cans diced tomatoes
- 2 (14.5 oz) cans vegetable broth
- 2 (14 oz) cans cannellini beans, rinsed and drained
- 1 small parmesan rind
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- Dash of crushed red pepper
- 1 cup dried ditalini or other small pasta
- 1/4 cup chopped flat-leaf parsley
- Grated Parmesan cheese for serving, optional
- In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and sauté until softened, about 5 minutes. Add the garlic and cook for an additional 2 minutes. Stir in the bay leaves.
- Add the tomatoes, vegetable broth, beans, and parmesan rind. Stir in the thyme, basil, rosemary, and crushed red pepper. Season with salt and black pepper. Let simmer on low for about 15 minutes.
- Stir in the pasta and turn up the heat to medium. Cook until pasta is tender, about 8-10 minutes. Stir in the parsley. Remove the bay leaves and parmesan rind.
- Ladle into bowls and serve with grated Parmesan cheese, if desired.
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod