Name: Italian Pasta Fagioli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil 1 medium yellow onion, diced 2 garlic cloves, minced 2 carrots, peeled and chopped 2 celery stalks, chopped 1 teaspoon dried oregano 1 teaspoon dried basil; 0.5 teaspoon crushed red pepper flakes (optional) 15 oz can diced tomatoes 4 cups vegetable broth 15 oz can cannellini beans, drained and rinsed 15 oz can red kidney beans, drained and rinsed; 0.75 cup ditalini pasta Salt and pepper to taste Fresh parsley for garnish Grated Parmesan cheese for garnish

A classic bowl of Italian Pasta Fagioli is comfort food at its finest. This rustic dish, hailing from humble Italian kitchens, combines tender pasta, creamy beans, and aromatic herbs in a savory tomato broth. It’s the kind of soup that warms your soul, not just your stomach.

Perfect for weeknight dinners or cozy weekend meals, Pasta Fagioli is incredibly versatile. Whether you’re feeding a crowd or meal prepping for the week, this hearty and nourishing dish fits the bill. Plus, it gets even better the next day, making leftovers something to look forward to.

What Kind of Pasta Should I Use?

For the most traditional texture, small shapes like ditalini, elbow macaroni, or small shells work beautifully. These pastas hold up well in the broth and soak in all the rich flavors. You can even swap in gluten-free pasta if needed, just cook it separately to avoid it breaking apart.

Ingredients for the Italian Pasta Fagioli

2 tablespoons olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon crushed red pepper flakes (optional)
1 (15 oz) can diced tomatoes
4 cups vegetable broth
1 (15 oz) can cannellini beans, drained and rinsed
1 (15 oz) can red kidney beans, drained and rinsed
¾ cup ditalini pasta
Salt and pepper to taste
Fresh parsley and grated Parmesan cheese for garnish

How To Make the Italian Pasta Fagioli

Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery. Cook for 6-8 minutes until the vegetables begin to soften. Stir in garlic and cook for another 1-2 minutes.

Step 2: Add Seasonings and Tomatoes

Mix in the oregano, basil, and crushed red pepper flakes. Add the diced tomatoes with their juices and let everything simmer for 5 minutes.

Step 3: Pour in the Broth and Beans

Add the vegetable broth, cannellini beans, and kidney beans. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes.

Step 4: Cook the Pasta

Stir in the ditalini pasta and cook uncovered until al dente, about 8-10 minutes. Add more broth or water if needed to thin the soup.

Step 5: Finish and Serve

Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with fresh parsley and Parmesan.

How to Serve and Store Italian Pasta Fagioli

Serve hot, ideally with a slice of crusty Italian bread or garlic toast. It’s wonderful as a main dish or as a hearty starter. A drizzle of good olive oil on top takes it up a notch.

For storing, let the soup cool completely before transferring to airtight containers. Keep in the fridge for up to 5 days. The pasta will continue to soak up the broth, so when reheating, add a splash of water or broth to bring back the soupiness.

Frequently Asked Questions

Can I freeze Pasta Fagioli?

Yes, but for best results, freeze the soup without the pasta and add fresh-cooked pasta when reheating.

What beans are best for Pasta Fagioli?

Cannellini and kidney beans are traditional, but you can use navy beans or even chickpeas if preferred.

Is this recipe vegetarian?

Absolutely! It’s completely plant-based as written. For a vegan version, skip the Parmesan garnish.

Can I make it in a slow cooker?

Yes, sauté the vegetables first, then transfer everything (except pasta) to the slow cooker and cook on low for 6-8 hours. Add the pasta in the last 30 minutes.

How do I make it more filling?

Add cooked ground sausage, pancetta, or even leftover rotisserie chicken for a protein boost.

Want More Soup Ideas?

If you’re craving more cozy bowls, here are some other favorites you’ll love:

Cozy Chicken Vegetable Soup Recipe for a hearty veggie-packed meal.
Creamy Tuscan Sausage Pasta when you’re in the mood for pasta with bold flavor.
Creamy Garlic Chicken Breasts if you’re looking for rich, comforting proteins.
One Pot Creamy Beef and Garlic Butter Pasta for a simple and indulgent dinner.
Marry Me Chicken Pasta for an unforgettable creamy bite.

📌 Save this recipe to your Pinterest dinner board so you can revisit it on a chilly night.

Tried this Italian Pasta Fagioli? Let me know how it turned out in the comments. Did you add sausage or go for extra veggies? I’m always curious how you make it your own!

You can also find more cozy dinners and hearty bowls on my Pinterest @NinaDishes.

Italian Pasta Fagioli

Author: Nina Klatten
Total Time: 40 minutes
Yield: 6 servings
Diet: Vegetarian

Print Recipe

Description

A hearty, rustic Italian soup packed with tender pasta, creamy beans, and savory herbs in a rich tomato broth. Perfect for cozy nights, meal prep, or serving a hungry crowd.

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery. Cook for 6–8 minutes until vegetables soften. Add garlic and cook for another 1–2 minutes.

2. Stir in oregano, basil, and crushed red pepper. Add diced tomatoes with juices and simmer for 5 minutes.

3. Pour in vegetable broth, cannellini beans, and kidney beans. Bring to a boil, reduce heat, and simmer for 15–20 minutes.

4. Add ditalini pasta and cook uncovered until al dente, about 8–10 minutes. Add broth or water if needed.

5. Taste and adjust seasoning with salt and pepper. Serve with fresh parsley and Parmesan.