Pasta Fagioli

Quick Summary

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! 

Pasta fagioli with garlic bread

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!

pasta fagioli in pot

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!
Pasta e Fagioli in bowl

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.

Easy Pasta Fagioli

Pasta Fagioli Video

More Soup Recipes

Pasta Fagioli pasta and bean soup

Pasta Fagioli

This easy one pot meal is the perfect weeknight dinner. Serve with crusty bread or garlic bread.
4.92 from 24 votes


  • 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.


For gluten-free, use gluten-free pasta. We like to serve the soup with crusty bread or garlic bread. If you need the recipe to be vegan or dairy-free, you can leave out the Parmesan cheese. 


Calories: 195kcal, Carbohydrates: 32g, Protein: 5g, Fat: 5g, Sodium: 305mg, Potassium: 514mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1940IU, Vitamin C: 21.5mg, Calcium: 87mg, Iron: 2.8mg
Keywords pasta fagioli

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 5 stars
    This is amazing. I used 1 can of Cannelloni beans and 1 can of black beans. My dinner guests loved it and so did I.

  2. 5 stars
    I had never tried pasta e fagioli, before trying your recipe. I love it! I’ve made it twice now. I find myself craving it now. As a vegetarian, it’s very important that I have enough protein in my diet. This certainly fills the bill! There are four other people in my family that are definitely not vegetarians. So, for them, I sauté one mild and one spicey Italian sausages. They add that to their soup and really like it. Don’t forget the Parmesan rinds!!! It’s absolutely imperative for this dish. With the pandemic going on, I’ve had to substitute and just use a fifth of a parmesan wedge in its place. That’s worked out well. Thank you for the best recipe I’ve tried in years! Yum!!!!

  3. 5 stars
    I plan to make this soon, I will substitute dairy-free parmesan (there are so many brands; my favorites are Violife and Follow Your Heart) and I will also add a couple tablespoons of nutritional yeast instead of the parmesan rind, for extra cheesy flavor. Dairy is such a cruel industry, also horrible for the environment and not very nutritious. I’m excited that this can be so easily veganized. Thank you!

  4. This looks absolutely delicious! Sadly :), my husband hates chunks of tomatoes. Anything you can recommend in place of diced tomatoes? Thanks!

  5. Ha! I just made a big pot of Pasta e Fagioli today before I read this!!!! I will try your version sometime. It really is such a tasty type of soup that the whole family loves! Thanks for posting. 🙂

    1. Thanks! I haven’t but I am sure it would be fine, just don’t add the pasta until the end so it doesn’t over cook and get mushy.

  6. happy to see one of my favourite meals in your blog 🙂
    I stumbled here by chance, looking for another recipe and seen “Pasta e Fagioli” -> had to check it out.
    your recipe is great and I’m going to try, but let me share my own favourite variations:
    1. fagioli borlotti instead of cannellini -> take some out once cooked and before adding the pasta, blend them and then add back, it makes it creamy 🙂
    2. I personally prefer passata to canned tomatoes: I prepare a tomato sauce with garlic, onions, passata, some chili pepper (very little) and salt in another pot, then add it last minute after the pasta is cooked 🙂

    great job with this blog
    ciao from italy

  7. 5 stars
    So good and super quick and easy to make! My one year old devoured it! He had 2 helpings for lunch and dinner I was shocked. I subbed out one of the cans of cannelini beans for chickpeas which worked well, I’ll probably do this again for the next batch, which I’ll definitely be making this week. Highly reccomend!

  8. 5 stars
    Made this recipe today and it was absolutely delicious!! I only had 2 cans of tomatoes so that’s what I used. And omg the Parmesan rind is a MUST! Why didn’t I hear about this before? I feel like I missed out on something great my whole life!! It’s a life changer for sure! Thanks for the recipe!!

  9. I am making my first batch of this soup tonight. I made one mistake, which I ad libbed around, but now I have a question/concern.

    First, my mistake. I added a can of cannellini beans, and then discovered that I had only 1 can!! I could have sworn that I bought two cans, but I chose to look everywhere in the pantry cupboards. I found a can of white/navy beans, and used them. The navy beans are not quite as large as the cannellini beans, but otherwise they are pretty similar. After the navy beans were well incorporated into the soup, I found the missing can of the cannellini beans sitting next to the computer where I had the recipe on the screen!!! I added them to the pot, and so there will be plenty of beans!!

    My question: will the soup suffer if I cool the pasta separately and then ladle the soup on top? I worry that the soup will not be consumed right away, and that the beans will become mushy sitting in the broth. Any suggestions?

    1. You can cook the pasta separately and then add it in if you aren’t going to eat it right away and are worried about it getting mushy.

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