Why You’ll Love This Pasta e Fagioli Soup Recipe
This isn’t just a soup – it’s a full, cozy meal in one pot. With a handful of pantry staples, fresh veggies, and a little time on the stove, you get something nourishing, comforting, and surprisingly flexible. Whether you’re feeding a family, cooking ahead, or craving something simple and satisfying, this dish delivers.
It’s a recipe that works in every season and for nearly every eater. You can easily make it gluten-free, vegetarian, vegan, or even grain-free with the right swaps. Plus, it’s one of those meals that tastes even better the next day, making it perfect for leftovers or meal prep.
Looking for more hearty Italian recipes? Don’t miss my Italian wedding soup recipe or try this spring green pasta with asparagus and peas for a seasonal twist on pantry staples.
Ingredients You’ll Need
- Onion, carrot, and celery: The classic trifecta for building soup flavor.
- Garlic: I use four cloves. Feel free to prep in advance and keep a jar of peeled garlic in the fridge.
- Smoked paprika: Adds a touch of smokiness in place of traditional pancetta.
- Tomato paste: My favorite is Bionaturae’s jarred version, but you can also use chopped canned tomatoes.
- White beans: I love cannellini, Great Northern, or Borlotti beans for their creamy texture and flavor.
- Stock: Use chicken broth, vegetable stock, or even beef stock. Just read your labels.
- Small pasta: Ditalini, small elbows, or broken pasta bits work well. I used cavatelli here.
- Parsley: Finely chopped for a fresh finish. Add a pinch of red pepper flakes if you like a little heat.
Tip: Freeze tomato paste in tablespoon-sized dollops on parchment paper, then store in an airtight container. No more wasted jars!
How to Make Pasta e Fagioli Soup
Step 1: Warm olive oil in a large pot over medium heat. Add onion, carrot, and celery and sauté until the onion is translucent, about 5 minutes.
Step 2: Add garlic, smoked paprika, and tomato paste. Sauté until fragrant, about 1 minute.
Step 3: Stir in the beans, salt, and 7 cups of chicken broth. Bring to a boil, then lower to a simmer and cook for 5 minutes.
Step 4: Remove 2 cups of soup (with beans) and blend until smooth. Return to the pot to add creaminess.
Step 5: Bring the soup back to a boil, stir in the pasta, and cook until al dente. Cooking time will vary depending on your pasta.
Step 6: Stir in parsley, taste for seasoning, and serve hot with a drizzle of olive oil or grated Parmesan.
Tips for Serving
- Pair with crusty bread or garlic bread and a wedge of cheese for a classic Italian-style meal.
- Add a simple green salad or sautéed leafy greens like broccolini to round out the meal.
- A dollop of pesto stirred in just before serving adds richness and color.
- Serve alongside my pasta with shredded grass-fed brisket.
Storing Soup
- This soup will thicken as it sits. If reheating, thin with extra broth to loosen it back up.
- To keep leftovers delicious, store in an airtight container in the fridge for up to 4 days.
- Pasta continues to absorb liquid so for next-day servings, consider cooking the pasta separately and combining portions as needed.
Pasta e Fagioli FAQs
Literally “pasta and beans”. A humble but beloved staple of Italian home cooking.
Absolutely! Use vegetable broth and skip the Parmesan. Smoked paprika adds flavor depth without pork.
Small shapes like ditalini, elbows, or cavatelli are ideal. They hold up well and distribute nicely throughout the soup.
Yes, though the pasta may soften upon thawing. For best results, freeze without the pasta and cook it fresh when reheating.
Minestrone often includes more vegetables and sometimes rice. Pasta e fagioli focuses more on beans and pasta with a simpler base.
Whether you’re after a weeknight dinner, a nostalgic bite of Italian comfort, or a flexible pantry meal, this Pasta e Fagioli Soup delivers. It’s flavorful, simple, and full of nourishing ingredients. Try it with a slice of garlic bread, and don’t forget to leave a comment or rating. I love seeing how you make it your own!
Looking for another pantry-friendly recipe? Don’t miss my drunken beans recipe – just as comforting, just as easy.
More Cozy Soup Recipes
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Pasta e Fagioli Soup – Hearty One-Pot Italian Classic
Ingredients
- ¼ cup unrefined cold-pressed extra-virgin olive oil
- 1 small onion, diced
- 1 large carrot or 2 small carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, chopped
- Pinch of smoked paprika*
- 2 Tablespoons tomato paste or 1 cup chopped canned tomatoes, no juice
- 3 cups cooked white beans, e.g. Cannellini or Great Northern or Borlotti beans (aka cranberry beans) – if you use 2 (15-ounce) cans, drain the beans, no need to rinse
- 1-2 teaspoons sea salt, depending on sodium content of the stock
- 8 cups chicken stock or vegetable stock, divided (some people use beef stock)
- 1 ¾ cups small pasta, such as ditalini, small elbows or broken pasta bits, about 7 ounces
- ¼ cup finely chopped flat-leaf parsley
Instructions
- Warm oil in a soup pot over medium heat. Add onion, carrot and celery and sauté until onion is tender and translucent, about 5 minutes.
- Add garlic, smoked paprika, and tomato paste and sauté until fragrant, about 1 minute.
- Add beans, salt and 7 cups stock. Bring to a boil over high heat. Lower to a simmer and cook for 5 minutes. Pull 2 cups worth of soup out of the pot. Make sure you get some beans in there. Blend in a blender until smooth. Pour back in the pot and bring the soup up to a boil. Add the pasta and cook in the soup until perfectly tender. Check the package for cook time. Stir in parsley.
- Taste for seasoning. Serve with Parmesan cheese and/or another drizzle of olive oil if desired.
Notes
Like this recipe? Rate & comment below!
I know this, probably sounds ridiculous, at this point and time my husband can not consume beans. What would be a good substitution if any? I know the beans give the soup a lot of flavor and help with the thickening of the soup.
yes, they do add flavor and thicken the soup. They also add protein and fiber. You can try browning a ground protein, like sausage or chicken or just add chopped vegetables like potato, carrot, and cabbage.
This is so delicious! I added turkey bacon since I was out of smoked paprika, fire roasted tomatoes and tomato paste, and I can’t believe I actually had a parmesan rind! Wonderful recipe and really easy!
Yum! Love your adaptations. Thank you for sharing, Debby.
Another wonderful recipe that my entire family enjoyed! Perfect for yet another rainy LA night. Thank you!
Glad to hear that! This is one of my favorite soups. So comforting. Thank you for giving this recipe a try.
Oh my goodness! This soup is delicious! I used homemade vegetable stock and added a parmesan rind. Another great recipe Pamela! Thanks for being out there!
Yum! Love the addition of a parmesan rind in this soup. Delighted to hear it was a hit.
This is so easy and tastes great. My husband always orders this out, so he was impressed with my first stab at it. Served it for meatless Monday two weeks in a row! Thank you!
Amazing!! This is one of those great back-pocket recipes to have.