Pasta Fagioli

Jump to Recipe

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 is a hearty Italian soup made with pasta and beans. You will love this easy one pot vegetarian dinner!

This post is sponsored by USA Pulses & Pulse Canada.

I was in the mood for major comfort food so I made a big pot of Pasta Fagioli. Pasta what? Pasta Fagioli, technically Pasta e Fagioli, but I don’t speak Italian. I sure love Italian food though and this Italian soup made with pasta and beans is so delicious. It is one of my go to meals when I am craving comfort food. It always hits the spot! I also love it because it’s an easy weeknight dinner. You only need one pot and the entire family loves it, including the kids. Major win!

Pasta e Fagioli is a hearty Italian soup made with pasta and beans. You will love this easy one pot meal.

One pot meals are always a lifesaver, especially during the week when life is busy. Pasta Fagioli is made in one big pot with ingredients you probably have on hand. It is a soup, but a very thick and satisfying soup, thanks to the veggies, beans, and pasta. This recipe is 100% cozy and perfect for fall and winter.

Pasta e Fagioli is a hearty Italian soup made with pasta and beans. It is the perfect weeknight dinner.

A few 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.
  • For the beans, we use cannellini beans. You can find them at any grocery store. Great Northern beans also work well in this recipe.
  • 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.
  • We like to serve pasta fagioli with crusty bread or garlic bread. It is great for mopping up the soup!

Pasta Fagioli is a quick and easy vegetarian dinner that is made in one pot.

Pasta Fagioli is the perfect recipe for getting more pulses into your diet because it is loaded with cannellini beans. Bring on the beans! Pulses are the delicious, protein-packed, sustainable foods known as dry peas, chickpeas, lentils and beans. You can sign up for the Half-Cup Habit challenge, and see how easy it can be to add ½ cup serving of pulses to your diet three times a week.

How To Make Pasta Fagioli

Add this easy vegetarian Pasta Fagioli to your dinner menu this week. You will love this healthy and comforting meal.

If you like this pasta and bean soup, you might also like:

Pasta Fagioli is a hearty Italian soup made with pasta and beans. It is the perfect weeknight dinner.

Pasta Fagioli

This easy one pot meal is the perfect weeknight dinner. Serve with crusty bread or garlic bread.
4.95 from 18 votes
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Ladle into bowls and serve with grated Parmesan cheese, if desired.
  5. Note-for gluten-free, use gluten-free pasta. We like to serve the soup with crusty bread or garlic bread.
Nutrition Facts
Pasta Fagioli
Amount Per Serving
Calories 195 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 305mg13%
Potassium 514mg15%
Carbohydrates 32g11%
Fiber 3g12%
Sugar 6g7%
Protein 5g10%
Vitamin A 1940IU39%
Vitamin C 21.5mg26%
Calcium 87mg9%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

pasta fagioli

Maria Lichty

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!
Read More

CommentsLeave a reply

  1. In my house we love pulses, and this Pasta Fagioli looks delicious! I love thick stews – versus soupy soups – so I will for sure be giving this a try! 😉

  2. looks lovely and i’ve just popped out and bought all the ngredients for it!
    just an FYI, parmesan ISN’T vegetarian, which I was upset by. I’ve made the switch to pecorino which is vegetarian tells you about the calf rennet etc in parmesan. Just thought you’d want to know (and pecorino is quite good anyway!)

    1. You can freeze it, the pasta might break up a little bit after it defrosts and reheats. You also might have to add a little more liquid after reheating it. It will still be good though:)

  3. I made this for dinner this past weekend. We’re big pasta fagioli fans in my house and this turned out so good! Will definitely be keeping this in the dinner rotation for this fall/winter!!

  4. 5 stars
    This was a delicious soup.  I was especially happy to finally use up the parmesan rind I have been keeping in my freezer.  Thank you for sharing the recipe.

  5. Due to an allergy, I need to make things dairy-free.  Any suggestions for something to take the place of the parmesan?  This sounds so delicious and I will be making it as written when I can!

  6. 5 stars
    Been making my Italian Gram’s recipe for decades. The additional spices (rosemary &thyme) and ingredients of celery & carrot gave this vegan recipe a rich and meaty flavor. I will use your recipe from now on. Thanks!

  7. Could I make this in my instant pot? Would you know the cooking times? Looks delish, can’t wait to make it either way!

  8. 5 stars
    Thank you for sharing this! It is a new family favorite! We follow the recipe exactly as written and it is perfect everytime.

  9. 5 stars
    By far, the best pasta fagioli recipe! I use organic great northern beans and it comes out great! Always include  Parmesan cheese rind and I chop fresh basil because I love the taste.

  10. What size pot do I need.Also I’m going to use larger pasta shells do I need to add more liquid if so what should I use?

  11. Thank you for posting a Pasta e Fagiole recipe that does not contain meat. Lol drives me bananas. This looks awesome and I cant wait yo give it a go!

  12. 4 stars
    I made this as I am 3rd generation Italian. It is not like my mom and grandma’s recipe from southern Italy but I wanted to try this version. I used fresh grown tomatoes. Shared with neighbors. Very hearty, tasty and easy! Thank you. 

  13. 5 stars
    Just finished making this! Cant wait to try it, I never follow recipes so I am eager to find out what I’m missing! I did add a 2nd medium carrot, small onion and 3 celery stalks as it just didn’t look like the one was enough. Glad I did!

  14. 5 stars
    Delicious!! My children couldn’t eat it fast enough, thank you so much. I did cook the pasta separate and added it in after so the soup didn’t get too thick.

  15. 5 stars
    Have made this soup many times and love it! Just wondering if you have adapted to the instant pot?

    Thanks in advance. I love your recipes!

  16. 5 stars
    So good! I made this recipe mostly as is and it was perfect for a chilly night. I couldn’t find the right pasta so I used elbows and it was delicious. I also subbed two of the cans of diced tomato for crushed tomato because I don’t love eating chunks of tomato in my soups. Couldn’t buy a parmesan rind at my grocery store so I just bought a chunk of parmesan instead and cut the rind off myself. I can’t wait to heat this up for lunch at work tomorrow!

Leave a Reply

Your email address will not be published. Required fields are marked *