Pasta e Fagioli Soup is a hearty Italian-inspired soup filled with tender beans, small pasta, vegetables, and a rich tomato broth. It’s warm, comforting, and substantial enough to serve as dinner with nothing more than some crusty bread on the side.
The name literally refers to pasta and beans, and those two simple ingredients are what make this soup so satisfying. Cannellini and kidney beans give every bowl plenty of creamy texture, while small pasta adds that familiar cozy bite.
Pasta e Fagioli is hearty without relying on a heavy cream sauce. Beans and pasta make it filling, while tomatoes and vegetables keep the broth flavorful and balanced.
It’s also a great pantry-friendly dinner. Canned beans and tomatoes do most of the work, and the remaining ingredients are everyday staples.
The soup is easy to adjust too. Make it thicker and stew-like, add extra broth for a soupier consistency, or increase the beans and vegetables when you want an especially hearty bowl.
Carrots, celery, onion, and garlic create the savory base, while diced tomatoes, tomato sauce, and broth bring everything together. A little Italian seasoning gives the soup plenty of flavor without requiring a long list of herbs.
The pasta goes in toward the end so it stays tender without becoming mushy. If you’re planning for leftovers, you can even cook it separately and add it to individual bowls.
Ingredients You’ll Need
You’ll need simple soup and pantry staples:
- Olive oil
- Yellow onion
- Carrots
- Celery
- Garlic
- Diced tomatoes
- Tomato sauce
- Chicken broth
- Cannellini beans
- Kidney beans
- Ditalini pasta
- Italian seasoning
- Salt
- Black pepper
- Parmesan cheese, optional
How To Make Pasta E Fagioli Soup
Step 1: Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery.
Step 2: Cook the vegetables for about 5–7 minutes, stirring occasionally, until the onion is soft and the carrots and celery are beginning to become tender.
Step 3: Add the minced garlic and Italian seasoning. Cook for about 30 seconds, just until fragrant.
Step 4: Pour in the diced tomatoes with their juices, tomato sauce, and chicken broth. Stir everything together, scraping the bottom of the pot if necessary.
Step 5: Drain and rinse the cannellini beans and kidney beans, then add them to the soup.
Step 6: Bring everything to a gentle boil, then reduce the heat and simmer for about 15 minutes so the vegetables can finish softening and the flavors can come together.
Step 7: Stir the dry ditalini directly into the simmering soup. Cook according to the pasta package directions, usually about 8–10 minutes, stirring occasionally so the pasta doesn’t stick to the bottom.
Step 8: Once the pasta is just tender, taste the soup and season with salt and black pepper as needed.
Step 9: If the soup has become thicker than you prefer, add a little additional chicken broth until it reaches your desired consistency.
Step 10: Ladle into bowls and serve warm, with grated Parmesan on top if desired.
Pasta E Fagioli Variations
Extra-Bean Pasta E Fagioli
Add another can of cannellini or kidney beans for an especially hearty, protein-rich soup.
Vegetable Pasta E Fagioli
Add zucchini, spinach, or green beans for more vegetables in every bowl.
Spicy Pasta E Fagioli
Add crushed red pepper with the garlic for a little heat.
Extra-Tomato Pasta E Fagioli
Add a spoonful of tomato paste with the vegetables for a deeper, richer tomato flavor.
Parmesan Pasta E Fagioli
Finish each bowl with plenty of freshly grated Parmesan for an extra savory touch.
Storing Pasta E Fagioli Soup
Let leftovers cool, then transfer the soup to airtight containers and refrigerate within two hours. It will keep for about 3–4 days.
What Does Pasta E Fagioli Mean?
Pasta e fagioli means “pasta and beans.” There are many regional and family variations, ranging from thick and stew-like to much brothier versions.
What Pasta Works Best?
Ditalini is a classic choice because its small size works perfectly with the beans. Small shells or elbow macaroni can also work.
What Beans Should I Use?
Cannellini beans are especially good because of their creamy texture. Kidney beans add color and a slightly firmer bite, so using both gives the soup more variety.
Why Does My Soup Get So Thick?
The pasta continues absorbing broth even after cooking. This is especially noticeable once the soup is refrigerated.
Can I Cook The Pasta Separately?
Absolutely. If you expect lots of leftovers, cooking the pasta separately can actually be helpful. Add it to individual bowls so it doesn’t continue soaking up the soup broth.
Can I Make Pasta E Fagioli Ahead?
Yes. The tomato and bean base is excellent made ahead. For the best pasta texture, consider adding freshly cooked pasta when reheating.
The pasta will absorb more broth during storage, so don’t be surprised if the soup is considerably thicker the next day. Add chicken broth or water while reheating until the consistency is where you want it.
What To Serve With Pasta E Fagioli Soup
- Crusty bread: A rustic loaf or baguette is perfect for dipping into the tomato and bean broth.
- Garlic bread: Crisp, buttery garlic bread makes an especially comforting accompaniment.
- Fresh salad: A green salad with tangy vinaigrette adds something cool and crisp alongside the hearty soup.
- Roasted broccoli: Crisp-edged broccoli makes an easy vegetable side without adding another heavy dish.
- Dinner rolls: Soft, warm rolls are perfect for soaking up whatever broth remains in the bowl.
- Roasted vegetables: Zucchini, carrots, or green beans pair naturally with the Italian-inspired flavors.
Keep an eye on the pasta once it goes into the pot. Small pasta can move from perfectly tender to overly soft fairly quickly, especially if the soup continues sitting over heat.
And remember that the soup naturally thickens as it rests. Keep a little extra broth nearby so you can easily loosen individual bowls or leftovers.
Pasta e Fagioli Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 28-ounce can diced tomatoes, undrained
- 1 15-ounce can tomato sauce
- 6 cups chicken broth plus more as needed
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- 1 cup dry ditalini pasta
- 2 teaspoons Italian seasoning
- ¾ teaspoon salt or to taste
- ¼ teaspoon black pepper
- Grated Parmesan cheese optional
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat.
- Add the onion, carrots, and celery and cook for 5–7 minutes, until beginning to soften.
- Add the garlic and Italian seasoning and cook for 30 seconds.
- Add the diced tomatoes, tomato sauce, and chicken broth.
- Stir in the drained cannellini beans and kidney beans.
- Bring to a gentle boil, reduce the heat, and simmer for 15 minutes.
- Stir in the dry ditalini and cook for about 8–10 minutes, or according to the package directions, until just tender.
- Season with salt and black pepper to taste.
- Add additional broth if needed to reach your preferred consistency.
- Serve warm with grated Parmesan if desired.
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