Pasta Fagioli Soup is a classic Italian dish that brings comfort in every spoonful. It’s a rich, filling soup made with tender pasta, creamy beans, and a medley of vegetables simmered in a savory broth. Whether I want a warming winter meal or a cozy weeknight dinner, this soup always hits the spot.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) diced tomatoes
4 cups vegetable broth
1 cup small pasta (ditalini or elbow macaroni)
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
2 cups fresh spinach or kale, chopped
1 tablespoon fresh parsley, chopped
Grated Parmesan cheese, for serving (optional)
Directions
I start by heating olive oil in a large pot over medium heat, then sauté the onion, garlic, carrots, and celery until they start to soften, which takes about 5-7 minutes.
Next, I add the beans, diced tomatoes, and vegetable broth. I stir in the dried oregano, basil, salt, and pepper, then let the soup simmer on low for 15-20 minutes so all the flavors can meld together.
After that, I toss in the pasta and cook it right in the pot according to the package instructions, usually for 8-10 minutes, until it's tender.
Finally, I stir in the chopped spinach or kale and fresh parsley, cooking for a few more minutes until the greens are wilted. I serve it hot, with a sprinkle of Parmesan if I feel like adding a bit of richness.
Servings and timing
This recipe makes 6 servings.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Each serving is approximately 260 kcal.
Variations
Sometimes I swap out the cannellini beans for red kidney beans or even chickpeas for a different texture. If I want more protein, I might add some cooked Italian sausage or shredded rotisserie chicken. I also like using different greens like Swiss chard or collard greens, depending on what I have on hand. For a gluten-free version, I use gluten-free pasta, and it works beautifully.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it on the stove over medium heat or in the microwave. If the pasta absorbs too much liquid overnight, I just add a splash of broth or water while reheating to bring it back to the right consistency. This soup also freezes well—just make sure to cool it completely before freezing.
FAQs
How do I prevent the pasta from getting mushy in leftovers?
I sometimes cook the pasta separately and add it to each bowl when serving. That way, it doesn't sit in the broth and get overcooked.
Can I make this soup in a slow cooker?
Yes, I can! I sauté the veggies first, then add everything except the pasta and greens to the slow cooker. I cook on low for 6-7 hours, stir in cooked pasta and greens at the end, and let it heat through for about 10 minutes.
What kind of beans work best?
Cannellini beans are traditional, but I’ve used navy beans, great northern beans, and even pinto beans with great results.
Is it okay to use frozen vegetables?
Definitely. If I’m in a pinch, frozen carrots, spinach, or even a mixed vegetable blend work just fine in this soup.
Can I add meat to this recipe?
Yes, I often add browned ground beef, sausage, or diced ham for extra flavor and protein. Just cook the meat first before adding it to the pot.
Conclusion
Pasta Fagioli Soup is one of those dishes I come back to again and again. It’s simple, comforting, and endlessly versatile. Whether I’m serving it as a main course or a starter, it always satisfies—and the leftovers taste even better the next day. It’s the perfect soup to warm up with, anytime.
Recipe:
Pasta Fagioli Soup
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This hearty Pasta Fagioli Soup is a classic Italian comfort food packed with tender pasta, creamy cannellini beans, and a flavorful medley of vegetables simmered in a savory broth. Perfect for a cozy weeknight dinner or meal prep, this nourishing soup is easy to customize and naturally vegetarian. Discover how to make this wholesome and satisfying one-pot meal today!
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) diced tomatoes
4 cups vegetable broth
1 cup small pasta (ditalini or elbow macaroni)
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
2 cups fresh spinach or kale, chopped
1 tablespoon fresh parsley, chopped
Grated Parmesan cheese, for serving (optional)
Instructions
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Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery for 5-7 minutes until softened.
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Add beans, diced tomatoes, and vegetable broth. Stir in oregano, basil, salt, and pepper. Simmer on low for 15-20 minutes.
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Add pasta and cook directly in the soup for 8-10 minutes, until tender.
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Stir in spinach or kale and parsley. Cook for 2-3 more minutes until greens are wilted.
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Serve hot, garnished with grated Parmesan if desired.
Notes
For meal prep, cook the pasta separately and add it to each bowl when serving to prevent mushiness.
To make it gluten-free, use your favorite gluten-free pasta.
Swap in other beans like red kidney, navy, or pinto beans for variation.
Add cooked sausage, ground beef, or chicken for extra protein.
Soup thickens as it sits—add a splash of broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 6 servings
- Calories: 260 kcal
