Best Pasta Fagioli Soup is a hearty, comforting dish filled with tender pasta, creamy beans, and a flavorful tomato broth. It’s like a big warm hug in a bowl, perfect for chilly days or whenever you need a little extra comfort food. The combination of soft pasta, beans, and the subtle herbs makes it both filling and nourishing.
I love making this soup because it’s simple but tastes like you spent hours on it. I usually use cannellini beans for their creamy texture, and I always like to add a touch of garlic and a sprinkle of Parmesan cheese on top for that extra boost of flavor. It’s one of those recipes that feels like a classic Italian meal right in your own kitchen.
This soup is great on its own or paired with some crusty bread to soak up all the tasty broth. I often make a big batch and enjoy the leftovers for the next day—it actually tastes even better the next day! Plus, it’s a perfect dish to share with family and friends because everyone seems to love its cozy, home-cooked vibe.
Key Ingredients & Substitutions
Beans: Cannellini beans add creaminess and body. You can swap them with great northern or kidney beans if you prefer. Just make sure to rinse canned beans well to keep the broth clear and fresh-tasting.
Pasta: Small pasta like ditalini or elbow macaroni works best here. They cook quickly and fit nicely on a spoon with the broth and beans. If you don’t have them, or want gluten-free, try small gluten-free shapes or even orzo pasta.
Greens: I like kale for its texture and nutrition, but spinach is a great substitute and wilts faster. Add the greens at the end to keep their color and nutrients.
Meat: Ground beef or Italian sausage adds richness but you can skip it for a vegetarian version. Just add extra beans or veggies to keep it hearty.
How Do I Get the Perfect Balance Between Soup and Pasta?
The key is timing and pasta size. Use small pasta so it doesn’t overwhelm the soup. Add it near the end of cooking to avoid mushy pasta.
- Bring soup to a simmer before adding pasta.
- Cook pasta in the soup liquid just until al dente — a bit firm to the bite.
- Remember pasta will absorb broth as it sits, so if you plan leftovers, cook pasta separately or add fresh pasta when reheating.
This way, you keep the soup broth light but still full of pasta goodness without it becoming too thick or gloopy.
Equipment You’ll Need
- Large soup pot – big enough to hold all the ingredients and let the flavors blend well.
- Wooden spoon – perfect for stirring the soup without scratching your pot.
- Chef’s knife – for chopping veggies quickly and safely.
- Cutting board – gives you a stable surface for chopping.
- Measuring cups and spoons – to get your broth and seasonings just right.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage to add a spicy, savory kick.
- Add chopped zucchini or bell peppers for extra freshness and color.
- Try white beans instead of cannellini for a milder taste and creamier texture.
- Stir in a handful of red pepper flakes if you like a little heat.
Best Pasta Fagioli Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 pound ground beef or Italian sausage (optional)
- 1 (14.5-ounce) can diced tomatoes
- 4 cups beef or chicken broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 2 cups fresh kale or spinach, chopped
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
How Much Time Will You Need?
This soup takes about 10 minutes to prep, 15 minutes to simmer, and 7-10 minutes to cook the pasta in the soup, totaling approximately 35 minutes. It’s a quick and satisfying meal that you can have ready in under an hour.
Step-by-Step Instructions:
1. Cook the Vegetables and Meat:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes until they become tender. Next, add the garlic and cook for 1 more minute until it smells fragrant. If you’re using ground beef or Italian sausage, add it now. Break it apart with a spoon and cook until browned and done, about 5-7 minutes. If there’s extra fat, drain it off.
2. Add the Broth, Beans, and Tomatoes:
Stir in the diced tomatoes (with juice), broth, drained cannellini beans, oregano, and basil. Add salt and black pepper to your taste. Bring the soup to a boil, then lower the heat and let it simmer for 15 minutes to let all the flavors mix well.
3. Cook Pasta and Finish the Soup:
Add the small pasta into the simmering soup. Cook following the pasta package instructions, usually about 7-10 minutes, until al dente (still a little firm to your bite). Stir in the chopped kale or spinach and cook for 2-3 minutes until the greens are soft and wilted. Taste the soup, then add more salt or pepper if you need.
4. Serve and Enjoy:
Ladle the hot soup into bowls, sprinkle fresh chopped parsley and grated Parmesan cheese on top. This soup goes great with some crusty bread for dipping. Enjoy your cozy, homemade Pasta Fagioli soup!
If you love comforting soups, don’t miss our creamy and hearty Chicken Noodle Soup or rich Potato Soup with Bacon Bits. For more Italian-inspired flavors, try our cozy Crockpot Chicken Tortellini Soup or bold Italian Sausage Lasagna Soup. You’ll also enjoy the creamy Slow Cooker Tomato Tortellini Soup, hearty Slow Cooker Taco Soup, and the protein-packed High Protein Lasagna Soup.
Can I Use Dried Beans Instead of Canned Beans?
Yes! If you prefer dried beans, soak them overnight and cook them until tender before adding to the soup. This will enhance the flavor but adds extra prep time compared to canned beans.
How Can I Make This Soup Vegetarian?
Simply omit the ground beef or sausage and use vegetable broth instead of beef or chicken broth. Add extra beans or veggies like zucchini or mushrooms for added heartiness.
Can I Prepare Pasta Fagioli Soup Ahead of Time?
Absolutely! The soup tastes even better the next day as flavors deepen. Store leftovers in an airtight container in the fridge for up to 3 days. If storing with pasta, consider cooking pasta separately and adding it when reheating.
What’s the Best Pasta to Use for Pasta Fagioli?
Small shapes like ditalini, elbow macaroni, or orzo work best. They cook quickly and easily scoop up in each bite with the beans and broth. If you want gluten-free, you can use gluten-free small pasta varieties.