There’s something magical about a bowl of authentic pasta fagioli that just warms you from the inside out. This classic Italian soup – affectionately called “pasta fazool” by Italian-Americans, especially in New Jersey – is the kind of comfort food that makes your whole family gather around the table with eager smiles.
I’m so excited to share this hearty soup recipe with you today because it’s genuinely one of those dishes that gets better every time you make it.
This peasant dish has been a staple in Italian kitchens for generations, and for good reason. It transforms simple ingredients into something absolutely spectacular.
Whether you remember it from your favorite Italian restaurant or you’re trying to recreate Olive Garden’s Pasta e Fagioli at home, this recipe delivers that same satisfying, savory broth with creamy beans and perfectly cooked pasta that makes this one of the best pasta fagioli recipes you’ll ever try.
Gina’s Recipe Rundown:
Texture: This has a hearty, thick, and comforting texture—a rich, tomato-based broth that’s slightly thickened by the beans, with tender pasta, soft vegetables, and creamy bites of cannellini beans throughout.
Taste: The soup tastes rich, savory, and comforting, with a tomato-forward base balanced by sweet vegetables, creamy beans, gentle herbal notes, and a mild warmth from the red pepper flakes.
Ease: Easy and approachable to make, using simple pantry ingredients and one pot, with straightforward steps that are perfect for beginner cooks and busy weeknights.
Why I love it: I love it because it’s comforting, hearty, and full of cozy Italian flavor, made with simple ingredients that come together in one pot to create a satisfying, nourishing meal that always feels like home.
Why You’ll Love This Recipe
It’s Incredibly Budget-Friendly
This is true comfort food that won’t break the bank. Made with pantry staples and wholesome ingredients, you can feed your whole family a nutritious meal without spending a fortune. That’s the beauty of this classic Italian soup – it was originally created as a hearty meal using what people already had on hand.
One Pot Wonder
Everything comes together in one large pot or Dutch oven, which means minimal cleanup. On a busy weeknight, that’s basically a gift.
Packed With Protein and Fiber
Between the white beans and pasta, you’re getting a satisfying meal that will keep everyone full for hours. The main ingredients work together to create a balanced, nutritious dinner.
Tastes Even Better the Next Day
This is one of those magical dishes that develops even more flavor as it sits. Make it ahead, and you’ll be rewarded with an even more delicious meal.
Completely Customizable
Whether you want to add Italian sausage, lean ground beef, or keep it vegetarian, this great recipe adapts to whatever you’re craving or have in your fridge.
Ingredient Notes
- Olive oil – Extra-virgin for best flavor.
- Onion – Yellow or white onion works well.
- Carrots – Add natural sweetness.
- Celery – Classic savory base flavor.
- Garlic – Freshly minced for the best taste.
- Dried oregano – Warm Italian flavor.
- Dried basil – Mild and slightly sweet.
- Dried thyme – Adds subtle depth.
- Red pepper flakes – Optional heat.
- Tomato paste – Deepens tomato flavor.
- Crushed tomatoes – Forms the hearty base.
- Cannellini beans – Creamy and filling.
- Kidney beans – Adds texture and color.
- Broth – Chicken or vegetable, low-sodium preferred.
- Water – Balances the broth.
- Small pasta – Ditalini or shells work best.
- Salt & pepper – Season to taste.
- Parsley or Parmesan – For serving.
Kitchen Equipment
- Large Soup Pot or Dutch Oven
- Wooden Spoon
- Sharp Knife
- Cutting Board
- Measuring Cups and Spoons
- Ladle
- Soup Bowls
How to Make Pasta Fagioli
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook for about 5–7 minutes, stirring now and then, until everything is soft and fragrant.
- Stir in the garlic, oregano, basil, thyme, and red pepper flakes, and cook for about 30 seconds, just until the spices smell amazing.
- Add the tomato paste and let it cook for a minute to deepen the flavor.
- Pour in the crushed tomatoes, beans, broth, and water, then bring everything to a gentle boil.
- Lower the heat and let the soup simmer, uncovered, for about 15 minutes.
- Stir in the pasta and continue simmering for another 8–10 minutes, until the pasta is tender.
- Season with salt and black pepper to taste, then serve warm with a sprinkle of fresh parsley or grated Parmesan, if you like.
Variations & Substitutions
Make It Meaty: Brown Italian sausage or lean ground beef at the beginning, before adding your veggies. This transforms it into an even heartier meal and makes it more similar to Italian wedding soup’s cousin.
Keep It Vegetarian: Use vegetable broth instead of chicken broth and skip the parmesan rind (or use a vegetarian parmesan alternative).
Bean Options: While cannellini beans are traditional, feel free to use whatever type of beans you prefer or have on hand. Great Northern beans are very similar, while kidney beans give a slightly different but delicious flavor.
Pasta Alternatives: Any type of small pasta works here. Try ditalini, orzo, acini di pepe, or broken spaghetti. Just keep the pieces small, so they integrate well with the beans.
Add More Veggies: Throw in some spinach or kale at the end for extra nutrition. Zucchini is also a great addition.
Spice Level: Adjust the red pepper flakes to your preference, or skip them entirely for a milder soup.
Storage
- Refrigerator Storage – Store leftover pasta fagioli in an airtight container in the refrigerator for up to 4-5 days. As I mentioned, it honestly tastes better the next day as the flavors meld together.
- Freezer Storage – This soup freezes beautifully, especially if you haven’t added the pasta yet. Store in safe containers, leaving a little room for expansion, for up to 3 months. Thaw overnight in the refrigerator.
- Reheating Tips – Reheat gently on the stovetop over medium heat, adding a little water or broth to thin it out if needed. The pasta will have absorbed quite a bit of liquid, so don’t be surprised if you need to add more.
- Pro Storage Tip – If you know you’ll have leftovers, consider cooking only half the pasta in the soup and storing the rest separately. This gives you more control over consistency when reheating.
Expert Tips
Try Adding A Parmesan Rind – Seriously, this one ingredient takes your soup from good to incredible. Start saving those rinds in your freezer!
Cook Pasta Separately for Meal Prep – If you’re making this ahead, it’s a good idea to cook the pasta separately and add it when serving. The pasta will continue absorbing liquid in storage, and this keeps your soup from becoming too thick.
Layer Your Flavors – Don’t rush the initial sautéing step. Taking time to properly cook your aromatic veggies creates the flavor foundation.
Scrape the Bottom – When you add your liquids, make sure to scrape up any browned bits from the bottom of the pot – that’s pure flavor gold.
Adjust Consistency – This soup should be hearty but not stew-like. Add a little water or extra broth if it gets too thick. Remember, the pasta will absorb liquid as it sits.
Fresh Herbs Make a Difference – While dried herbs work fine, fresh rosemary really elevates this dish. Just remember to remove the woody stems before serving.
Taste and Season at the End – The parmesan rind and broth add salt, so wait until the end of cooking to add extra salt if needed.
FAQ’s
What’s the difference between pasta fagioli and other Italian soups?
Pasta fagioli is distinct from other classic Italian soups like minestrone (which has more varied vegetables) or Italian wedding soup (which contains meatballs and greens). This fagioli soup focuses primarily on the combination of pasta and beans in a tomato-based broth.
Can I use dried beans instead of canned?
Absolutely! Dried beans give you great texture and flavor control. Just remember to soak them overnight and cook them until tender before adding them to your soup. This does add time, but many people prefer the texture of dried beans.
Why is my pasta fagioli too thick?
The pasta absorbs liquid over time, especially if stored. Simply add more chicken broth, vegetable broth, or a little water when reheating. Start with small amounts and add until you reach your desired consistency.
Can I make this in a slow cooker?
While this is designed as a stovetop recipe in a large pot, you can adapt it for a slow cooker. Just add the pasta in the last 30 minutes of cooking so it doesn’t get mushy.
Is this the same as Olive Garden’s Pasta e Fagioli?
This recipe is inspired by authentic pasta fagioli as you’d find in an Italian restaurant. The Olive Garden version is similar but slightly creamier and includes ground beef. You can adapt this recipe to be more similar by adding lean ground beef and a splash of cream.
What should I serve with pasta fagioli?
This hearty soup is almost a meal in itself, but it pairs beautifully with crusty bread, garlic bread, or a simple Caesar salad on the side.
Can I make this gluten-free?
Yes! Simply use your favorite gluten-free small pasta shapes. The rest of the ingredients are naturally gluten-free.
What does “pasta fazool” mean?
“Pasta fazool” is the Italian-American pronunciation of “pasta e fagioli,” which simply means “pasta and beans” in Italian. You’ll hear this pronunciation especially in New Jersey and other areas with large Italian-American populations.
Do I have to use small shells?
Not at all! Any type of small pasta will work. The important thing is keeping the pasta pieces small enough to easily scoop up with the beans.
Why This Is More Than Just Bean Soup?
What makes this dish so special is its history. This authentic pasta fagioli started as a peasant dish – a way for families to create something nourishing and delicious from simple, affordable ingredients. It’s the kind of meal that brings the whole family together, where everyone asks for seconds and the pot is scraped clean.
Whether you’re looking for hearty soup recipes to get through cold weather, wanting to recreate memories from your favorite Italian restaurant, or simply need a reliable pasta dish for busy weeknights, this classic Italian pasta recipe delivers every single time.
The beauty of this great recipe is in its simplicity. No fancy techniques, no hard-to-find ingredients – just honest, wholesome ingredients coming together to create something that’s so much greater than the sum of its parts. That’s Italian cooking at its finest.
So grab your Dutch oven, gather your pantry staples, and get ready to make a pot of the best pasta fagioli recipe that’ll have your family thinking you’ve been hiding your Italian grandmother in the kitchen. Trust me, once you make this, it’ll become a regular in your dinner rotation. Buon appetito!
If you love this soup recipe, you’re going to love these other soup recipes, too. Please click each link below to find the easy, printable recipe!
More Great Recipes To Pair With This Soup
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Italian Pasta Fagioli
Ingredients
- 2 tablespoons olive oil
- 1 onion small – diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes optional
- 1 tablespoon tomato paste
- 15 oz crushed tomatoes 1 can
- 15 oz cannellini beans drained and rinsed (1 can)
- 15 oz kidney beans drained and rinsed (1 can)
- 4 cups chicken broth or vegetable broth
- 1 cup water
- 1 cup small pasta ditalini or small shells
Salt and black pepper, to taste
Fresh parsley or grated Parmesan, for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery, and cook for 5–7 minutes, stirring occasionally, until softened.
- Stir in the garlic, oregano, basil, thyme, and red pepper flakes and cook for 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1 minute.
- Add crushed tomatoes, beans, broth, and water.
- Bring to a gentle boil, then reduce the heat and simmer uncovered for 15 minutes.
- Stir in the pasta and continue to simmer for 8–10 minutes, or until the pasta is tender.
- Season with salt and black pepper to taste.
- Serve warm, topped with parsley or Parmesan if desired.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Created by Gina Kleinworth
Reader Interactions
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Share Your Thoughts