When cold weather hits, there’s no better time to dive into a bowl of this classic Italian soup, also called “pasta fazool” by New York Italians. Between the protein-rich kidney and cannellini beans, deliciously carby noodles, and tender veggies swimming in a savory tomato-based broth, every spoonful is balanced and cozy.
Best of all, this nutritious recipe for pasta fagioli soup comes together in just 30 minutes and in one pot, meaning a comforting hug in a bowl is never far from reach. Plus, it’s perfect for meal prep — make a batch on the weekend and enjoy all week long. For more Italian soup recipes, try my Tortellini Soup recipe, Italian Wedding Soup recipe, and Lasagna Soup recipe!
What You Need To Make This Recipe
Mirepoix – this flavorful and aromatic blend of chopped yellow onion, chopped carrots, and sliced celery is the backbone of this hearty soup’s flavor profile. In a pinch, you can swap in white onion, red onion, or shallot for the yellow onion, or parsnips for the carrots.
Red pepper flakes – just a touch of spice helps awaken the flavors of the broth. Feel free to add more or less to suit your tastes.
Dried oregano – if you have the choice, opt for Mediterranean, Greek, or Italian oregano rather than Mexican oregano, which is actually part of a different family of herbs and as a lemony and licorice-like flavor.
Vegetable stock – opt for vegetable broth to make a wholly vegetarian pasta e fagioli. You’re also welcome to use chicken broth or stock if you prefer.
Bay leaves – these dried leaves add a lovely herbal note to the broth. If you don’t have any, you can use about ½ teaspoon of dried thyme leaves.
Ditalini pasta – these super small, short tube-shaped noodles are the authentic option for this classic Italian soup. You’re welcome to swap in the small pasta shape of your choice.
Canned beans – using canned beans makes this pasta fagioli soup recipe quick enough for even weeknight cooking. If you only have dried beans, soak and cook them separately before adding them to the pot.
How To Make Pasta Fagioli
1. In a large Dutch oven, heat olive oil over medium heat. Add the onion. Cook, stirring frequently, until starting to brown, about 10 minutes. Add the carrots, celery, garlic, and red pepper flakes. Cook, stirring occasionally, for 5 minutes.
2. Stir in the tomatoes, oregano, and black pepper. Simmer for a few minutes.
3. Pour in the stock. Stir in 1 teaspoon of salt and the bay leaves. Bring to a boil. Taste and add more salt if needed. (I like to salt the broth well before adding the pasta so it seasons the pasta while it cooks.)
4. Add the pasta and continue boiling, stirring occasionally, until the pasta is al dente, about 10 minutes.
5. Reduce the heat to medium-low. Add the beans. Simmer for a few minutes. Taste and add more salt if needed.
6. Stir in the parsley just before serving.
Pro Tips For Making This Recipe
- Thicken It Up. To add a little more body to the pasta e fagioli soup’s broth, don’t drain or rinse the beans before adding them to the pot. Their viscous liquid is protein-rich and will thicken the soup as it simmers.
- Add Meat. My recipe makes a delicious vegetarian soup, but sometimes you want some added protein! Feel free to brown some pancetta, ground beef, or Italian sausage in the oil with the onions if you’d like.
- Make Ahead. I like to mix up a batch of pasta fazool, then divvy it up into individual portions for easy grab-and-go lunches throughout the week. It can also be frozen for up to 3 months.
- Make it in a slow cooker. Cook the vegetables stove-top as directed, then add them to a slow cooker along with the tomatoes, beans, seasonings, and stock. Cook on low heat for 4 hours or high heat for 2 hours. Stir in the pasta about 30 minutes before you’re ready to serve.
Frequently Asked Questions
While both are beloved Italian classics, these two soups have some key differences. Pasta Fagioli, which means “pasta and beans” in Italian, is all about those hearty ingredients. It’s a thick, flavorful soup made with pasta (usually small shapes like ditalini), beans, and a tomato-based broth, perfect for when you’re craving something hearty and substantial.
Minestrone, on the other hand, is a mixed vegetable soup, typically featuring a variety of seasonal veggies, sometimes with pasta or rice thrown in for good measure. Minestrone is lighter and brighter, with a broth that allows the vegetables to shine.
“Fagioli” is pronounced “FA-joe-lee.”
Absolutely! I suggest freezing it into individual airtight container servings so you can pull out one bowl at a time as needed. When you’re ready to eat, you can either microwave it or heat it up on the stovetop.
If you love this recipe try these out!
If you’ve tried this Pasta Fagioli recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Pasta Fagioli
Video
Equipment
- Dutch oven or large pot
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion chopped
- 3 large carrots peeled and chopped
- 1 large celery stalk sliced
- 6 garlic cloves peeled and minced
- ¼ teaspoon red pepper flakes
- 1 (28-ounce) can diced tomatoes (794g)
- 2 teaspoons dried oregano
- ½ teaspoon ground black pepper
- 6 to 8 cups vegetable stock or chicken stock
- 1 to 2 teaspoons salt
- 2 bay leaves
- 1 cup ditalini pasta (130g)
- 1 (15.5-ounce/439g) can red kidney beans drained and rinsed
- 1 (15.5-ounce/439g) can great northern or cannellini beans drained and rinsed
- ¼ cup chopped parsley
Instructions
- In a large Dutch oven, heat oil over medium-high heat. Add the onion. Cook, stirring frequently, until starting to brown, about 10 minutes. Add the carrots, celery, garlic, and red pepper flakes. Cook, stirring occasionally, for 5 minutes.
- Stir in the tomatoes, oregano, and black pepper. Simmer for a few minutes. Pour in the stock. Stir in 1 teaspoon of salt and the bay leaves. Bring to a boil. Taste and add more salt if needed. (I like to salt the broth well before adding the pasta so it seasons the pasta while it cooks.) Add the pasta and continue boiling, stirring occasionally, until the pasta is almost tender, about 10 minutes.
- Reduce the heat to medium-low. Add the beans. Simmer for a few minutes. Taste and add more salt if needed. Stir in the parsley just before serving.
Notes
- Thicken It Up. To add a little more body to the pasta e fagioli soup’s broth, don’t drain or rinse the beans before adding them to the pot. Their viscous liquid is protein-rich and will thicken the soup as it simmers.
- Add Meat. My recipe makes a delicious vegetarian soup, but sometimes you want some added protein! Feel free to brown some pancetta, ground beef, or Italian sausage in the oil with the onions if you’d like.
- Make Ahead. I like to mix up a batch of pasta fazool, then divvy it up into individual portions for easy grab-and-go lunches throughout the week. It can also be frozen for up to 3 months.
- Make it in a slow cooker. Cook the vegetables stove-top as directed, then add them to a slow cooker along with the tomatoes, beans, seasonings, and stock. Cook on low heat for 4 hours or high heat for 2 hours. Stir in the pasta about 30 minutes before you’re ready to serve.
