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Hearty & Easy Pasta e Fagioli Recipe: Your New Go-To Italian Comfort Soup

Deliciously filling Pasta e Fagioli is a hearty Italian-style soup that warms the soul and satisfies the palate. Packed with nutritious vegetables, protein-rich legumes, and tender small pasta, this classic dish is a staple in Italian homes for good reason. It’s incredibly versatile, easy to make, and offers a comforting embrace in every spoonful. Whether you’re seeking a quick weeknight dinner or a wholesome meal to share with loved ones, this Pasta e Fagioli recipe promises to deliver authentic flavors with minimal effort.

The left of the photo is two blue and white soup bowls, each filled with Pasta e Fagioli, a soup made with pasta, tomatoes, chopped celery, onion, and parsley, cannellini beans, and tomato sauce. There are two spoons next to the bowls. On the right side of the bowls is a cast iron skillet with Pasta e Fagioli. There's an orange and white striped towel on the counter to the right of the skillet, and a ladle scooping soup out of the skillet.

How Quick is This Pasta e Fagioli Recipe?

One of the best features of this Pasta e Fagioli recipe is its incredible speed and simplicity. This isn’t a soup that requires hours of simmering, making it perfect for busy weeknights. From start to finish, you can have a comforting bowl of Italian goodness on your table in under 45 minutes.

**Prep Time (Chop & Sauté):** Approximately 8 minutes. This involves quickly chopping your celery, onion, and mincing garlic.
**Simmer Time (Base):** Around 15-20 minutes. This allows the flavors of the broth, tomatoes, and aromatics to meld beautifully.
**Cook Time (Pasta & Beans):** An additional 10 minutes or so for the pasta to reach al dente perfection, followed by a quick heat-through for the beans.

This efficient cooking process means you can achieve a deeply flavored, satisfying soup without the usual time commitment. It’s truly a pantry-to-table marvel that doesn’t compromise on taste.

Essential Ingredients for Authentic Pasta e Fagioli

The beauty of Pasta e Fagioli lies in its humble, yet flavorful ingredients. Most items are likely already in your pantry, making this a convenient and economical dish. Here’s a breakdown of what you’ll need and why each component is crucial:

Olive Oil: The base for sautéing, good quality extra virgin olive oil adds a fundamental Italian flavor.
Chopped Celery & Onion: These form the “soffritto,” the aromatic foundation of many Italian soups and sauces, building depth of flavor.
Minced Garlic: Essential for that pungent, aromatic kick that defines Italian cuisine. Freshly minced is always best!
Dried Parsley & Italian Seasoning: These dried herbs provide classic Italian notes. Italian seasoning typically includes a blend of oregano, basil, thyme, and rosemary.
Crushed Red Pepper Flakes: Just a pinch adds a subtle warmth and a gentle kick, balancing the richness of the soup. Adjust to your heat preference.
Salt to Taste: Crucial for enhancing all the other flavors. Season gradually and taste as you go.
Vegetable or Chicken Broth: The liquid base of the soup. Vegetable broth keeps it vegetarian, while chicken broth adds a richer, savory depth.
Fire-Roasted Tomatoes: These tomatoes bring a smoky, slightly sweet, and tangy element that elevates the soup compared to regular canned tomatoes. They are a secret weapon for deep flavor.
Tomato Sauce: Adds body and a smooth, rich tomato foundation to the broth.
Ditalini, Orzo, or Other Small Pasta: Small pasta shapes like ditalini (little thimbles) or orzo are traditional for Pasta e Fagioli, as they cook quickly and are easy to eat in a spoon. Feel free to use elbow macaroni or other small pasta you have.
Cannellini Beans with Liquid: These white kidney beans are the “fagioli” of the dish. Using them with their liquid adds extra starch and body to the soup, contributing to its creamy texture and authentic flavor.
Shredded Parmesan Cheese (if desired): A sprinkle of fresh Parmesan cheese over the top before serving adds a salty, umami richness that takes the soup to the next level.
Fresh Parsley (for garnish if desired): A final flourish of fresh parsley adds a pop of color and a bright, herbaceous note.

Step-by-Step Guide to Making Perfect Pasta e Fagioli

Crafting this hearty Italian soup is straightforward. Follow these simple steps for a delicious and satisfying meal:

Prepare Your Aromatics: Begin by finely chopping your celery and onion. Mince the garlic cloves. Having these ready will make the cooking process seamless.
Sauté the Soffritto: In a large saucepan or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped celery, onion, minced garlic, dried parsley, Italian seasoning, crushed red pepper flakes, and salt. Sauté these ingredients for about 5 minutes, stirring occasionally, until the onion becomes translucent and fragrant. This step is crucial for building the flavor base of your soup.

A white marble counter with a clear glass bowl of ditalini pasta, clear glass bowl of tomato sauce, clear glass bowl of fire-roasted tomatoes in tomato juice, and a cast iron stew pot with chopped celery and onions with Italian seasoning. The celery and onions are being stirred with a wooden spoon.

Build the Soup Base: Pour in the vegetable or chicken broth, fire-roasted tomatoes (undrained), and tomato sauce. Stir everything together well. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 15 to 20 minutes. This simmering time allows the flavors to deepen and meld, creating a rich and robust broth.

A measuring cup of broth is being poured into a cast iron stew pot of chopped celery and onions. A wooden spoon is stirring the contents of the pan. At the top right of the photo is a clear glass bowl with roasted tomatoes in tomato juice.

Add Pasta and Beans: Increase the heat slightly if necessary. Stir in the ditalini (or your chosen small pasta) and cook for 7-10 minutes, or until the pasta is al dente. This means it should be tender but still have a slight bite to it. Finally, add the undrained cannellini beans. The liquid from the beans helps thicken the soup and adds more flavor.

A cast iron stew pot with soup consisting of chopped celery and onions, tomatoes, chicken broth, and tomato sauce. There's a wooden spoon in the soup. There's a clear glass bowl of ditalini pasta and a clear glass bowl of cannellini beans at the bottom of the photo.

Final Heat and Serve: Mix all ingredients thoroughly and continue cooking for just a few more minutes until the beans are heated through and the soup is piping hot. Taste and adjust seasoning if needed. Ladle into bowls, and if desired, sprinkle generously with shredded Parmesan cheese and fresh parsley for a vibrant finish.

What Does “Pasta e Fagioli” Really Mean? A Glimpse into Italian Culinary Roots

“Pasta e Fagioli” is quite literally translated from Italian as “pasta and beans.” This simple name reflects the humble origins of the dish, which began as a peasant food, making use of readily available and inexpensive ingredients to create a nourishing and satisfying meal. While the core components are always pasta and beans, the beauty of Pasta e Fagioli lies in its regional variations across Italy.

Traditionally, cannellini beans are the preferred legume, known for their creamy texture and mild flavor, which perfectly complements the tomato-based broth. For the pasta, small shapes like ditalini (meaning “little thimbles”), orzo, or even broken spaghetti are common choices, as they cook quickly and integrate well into the soup’s texture. However, the true spirit of “cucina povera” (poor kitchen) allows for flexibility; you can substitute other legumes like borlotti or kidney beans, or use any small pasta shape you have on hand, making this recipe wonderfully adaptable to your pantry. This adaptability is precisely why Pasta e Fagioli has remained a beloved comfort food for generations.

Perfect Pairings: What to Serve with Pasta e Fagioli

While Pasta e Fagioli is a complete and hearty meal on its own, it pairs wonderfully with a few simple side dishes that complement its rustic Italian charm.

Fresh Green Salad: A crisp, light green salad with a simple vinaigrette offers a refreshing contrast to the rich soup.
Crusty Bread or Baguette: For those who, like me, enjoy dipping bread into savory soup, a warm, crusty baguette or a slice of artisanal bread is absolutely essential. It’s perfect for soaking up every last drop of that delicious broth. Garlic bread is also a fantastic choice, adding another layer of Italian flavor.
A Glass of Wine: A light-bodied red wine, such as a Chianti or a Valpolicella, would complement the tomato and herb notes in the soup beautifully.
Simple Dessert: Finish your meal with a light Italian dessert like a scoop of gelato or fresh fruit to cleanse the palate.

Recipe Card: Easy & Delicious Pasta e Fagioli

Cast iron skillet with Pasta e Fagioli, a soup made with pasta,tomatoes, chopped celery and onion, cannellini beans, and tomato sauce.

Pasta e Fagioli (Pasta & Beans Soup)

4.75 from
4 votes

Pasta e Fagioli is a wonderfully easy, comforting, and flavorful Italian soup that can be on your table in under 45 minutes. This recipe is packed with Italian seasoning, fire-roasted tomatoes, cannellini beans, and small pasta like ditalini or orzo, cooked to al dente perfection. It’s an ideal choice for a quick, hearty, and satisfying weeknight meal, and can be easily adapted to be vegetarian.

Author

Mary Ann

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Prep Time

8
minutes

Cook Time

35
minutes

Total Time

43
minutes

Course
Main Dish, Soup

Cuisine
Italian, Comfort Food, Vegetarian (optional)

Servings

6
servings

Calories
231

Ingredients

1
tablespoon
olive oil
2
stalks celery,
chopped
1
large onion,
chopped
3
cloves
garlic,
minced
2
teaspoon
dried parsley
1
teaspoon
Italian seasoning
¼
teaspoon
crushed red pepper flakes
salt to taste
14.5
ounces
vegetable or chicken broth
29
ounces
fire-roasted tomatoes
8
ounces
can tomato sauce
1
cup
ditalini,
orzo, or other small pasta
15
ounces
can cannellini beans,
with liquid
shredded Parmesan cheese,
if desired
fresh parsley,
for garnish if desired

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Instructions

Chop
2 stalks celery and
1 large onion. Mince
3 cloves garlic.
In a large pot or dutch oven, heat
1 tablespoon olive oil over medium heat. Sauté celery, onion, garlic,
2 teaspoon dried parsley,
1 teaspoon Italian seasoning,
¼ teaspoon crushed red pepper flakes, and
salt to taste until onion is translucent, about 5 minutes.
Add
14.5 ounces vegetable or chicken broth,
29 ounces fire-roasted tomatoes, and
8 ounces can tomato sauce. Simmer on low 15 to 20 minutes.
Add
1 cup ditalini and cook 7-10 minutes until pasta is al dente. Add
15 ounces can cannellini beans (undrained). Mix thoroughly and continue cooking until heated through.
Serve garnished with
shredded Parmesan cheese and
fresh parsley if desired.

Notes

Slow Cooker / Crockpot Method: Pasta e Fagioli can absolutely be made in a slow cooker for a hands-off approach. To do so, combine all ingredients EXCEPT the pasta and cannellini beans in your crockpot. Cook on low for 6-8 hours or on high for 3-4 hours. About 20-30 minutes before serving, add the pasta and undrained cannellini beans. Continue cooking until the pasta is al dente and the beans are heated through. You might need to add a bit more broth or water if the soup seems too thick, as liquids evaporate less in a slow cooker and pasta will absorb liquid.

Ingredient Flexibility: This is a highly adaptable recipe! Feel free to substitute other vegetables like carrots or zucchini, different types of legumes (like chickpeas or kidney beans), or your favorite small pasta shape. It’s a fantastic way to use up what you already have in your pantry. For a vegetarian version, simply ensure you use vegetable broth. For added protein, you can brown some Italian sausage or ground beef with the aromatics.

Nutrition per serving

Calories:
231
cal

Carbohydrates:
44
g

Protein:
10
g

Fat:
3
g

Sodium:
841
mg

Fiber:
6
g

Sugar:
7
g

Net Carbohydrates:
38
g

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Why You’ll Love This Easy Pasta e Fagioli

This Pasta e Fagioli recipe isn’t just a meal; it’s an experience of Italian comfort and home cooking made simple. Here’s why this delicious soup is sure to become a favorite in your kitchen:

Effortlessly Quick: With a total time of under 45 minutes, it’s the perfect solution for those busy evenings when you crave something wholesome and homemade but are short on time.
Rich & Hearty: Each spoonful is packed with robust Italian flavors, tender pasta, and creamy cannellini beans, making it a truly satisfying and filling meal.
Versatile & Adaptable: Whether you’re a seasoned chef or a beginner, this recipe welcomes experimentation. Swap out vegetables, try different types of beans or pasta, or add some protein like sausage for a personalized twist. It’s naturally vegetarian-friendly when made with vegetable broth!
Budget-Friendly: Made with common pantry staples, Pasta e Fagioli is an economical choice that doesn’t skimp on flavor or nutrition.
Comfort in a Bowl: There’s something inherently comforting about a warm, savory soup, and Pasta e Fagioli delivers that cozy feeling with every bite. It’s the perfect antidote to a chilly day or a long week.

So, gather your ingredients and get ready to enjoy a taste of Italy right in your own home. This Pasta e Fagioli recipe is a testament to how simple ingredients can create truly extraordinary flavors. Don’t forget to pin it for later!