Pasta Fagioli Soup Recipe

I’m so excited to share this Pasta Fagioli Soup Recipe with you because it has quickly become one of my all-time favorites. This soup is like a warm hug in a bowl, combining tender cannellini beans, sweet carrots, savory garlic, fragrant herbs, and just the right touch of tomato and tiny pasta. Every spoonful offers a delightful balance of flavors and textures that feels both comforting and nourishing, perfect for any day when I need something hearty yet simple.

Why You’ll Love This Pasta Fagioli Soup Recipe

What makes this recipe stand out for me is how the flavors meld together effortlessly. The combination of basil, oregano, and parsley along with the gentle heat from red pepper flakes gives it a subtle Italian flair without being overpowering. I love the way the cannellini beans add creaminess and protein, while the ditalini pasta makes each bite pleasantly chewy. It’s a wonderful blend that keeps me coming back for seconds and thirds.

Another reason I adore this Pasta Fagioli Soup Recipe is how easy it is to prepare. It requires just a handful of simple ingredients, most of which you probably already have in your pantry. Plus, it’s incredibly forgiving—whether you’re making it on the stove, in an Instant Pot, or even a crockpot, it adapts beautifully. This soup is my go-to for busy weeknights, casual family dinners, or when I want a cozy meal that feels special without demanding tons of effort.

Ingredients You’ll Need

All the ingredients in this recipe come together in harmony to create a beautiful balance of taste, texture, and color. Each one, from the aromatic garlic to the bright tomato sauce, plays a crucial role in making this soup so memorable and comforting.

• Extra virgin olive oil: Adds a rich, fruity base that enhances the sautéed vegetables.
• Diced onion: Brings sweetness and depth when softened in the oil.
• Minced garlic: Contributes a fragrant punch that complements the herbs.
• Quartered carrots: Provide a subtle sweetness and lovely texture.
• Cannellini beans: Offer creaminess, protein, and a satisfying bite.
• Tomato sauce: Gives the soup its vibrant color and slightly tangy undertone.
• Bay leaf: Infuses a subtle earthy aroma during cooking.
• Dried basil, parsley, oregano: Classic Italian herbs that build fragrant layers of flavor.
• Black pepper and red pepper flakes: Add warmth and a gentle kick.
• Low sodium vegetable broth: Creates a rich, savory soup base without overpowering saltiness.
• Water: Balances the broth volume for perfect consistency.
• Dry ditalini pasta: Small, tender pasta that fits the cozy, rustic nature of the soup.

Directions

Step 1: Heat the extra virgin olive oil in a large pot over medium heat until it shimmers gently. This is the perfect base for softening the vegetables and building flavor.

Step 2: Add the diced onions, minced garlic, and quartered carrots to the pot. Sauté them together for about 5 minutes, or until the onions turn translucent and everything softens nicely. This step releases sweetness that forms the backbone of the soup.

Step 3: Stir in the rinsed and drained cannellini beans and pour in the tomato sauce. Then add the dried bay leaf, basil, parsley, oregano, black pepper, and red pepper flakes right on top. Pour in the vegetable broth and water, stirring gently to combine.

Step 4: Cover the pot and raise the heat to bring the soup to a rolling boil. This usually takes around 10 minutes. Keep an eye on it and stir occasionally to avoid anything sticking to the bottom.

Step 5: Once boiling, remove the lid and lower the heat to medium. Add the dry ditalini pasta and stir it through. It’s important to undercook the pasta here, so cook it for about half the time the package recommends. This ensures it finishes cooking perfectly once served.

Step 6: Before serving, always remember to remove the bay leaf. Give everything a final stir, taste for seasoning, and your pasta fagioli soup is ready to enjoy!

Servings and Timing

This recipe yields about 6 generous servings, ideal for sharing with family or saving for leftovers. Preparation time is quite short—around 10 minutes to chop and sauté. Cooking time is approximately 25 minutes, mostly waiting for the soup to boil and the pasta to cook. Altogether, you’re looking at a total of 35 minutes from start to finish, making it perfect even for a busy weeknight meal without sacrificing flavor or heartiness.

How to Serve This Pasta Fagioli Soup Recipe

When I serve this pasta fagioli soup, I like to keep things simple but special. A crusty piece of bread or a warm focaccia on the side is my favorite accompaniment, perfect for soaking up every last bit of the delicious broth. Sometimes I sprinkle freshly grated Parmesan or Pecorino on top right before serving for an extra touch of richness and fragrance.

For garnishes, a handful of bright green chopped parsley or fresh basil leaves really elevates the presentation and adds a lovely fresh note. I often serve the soup piping hot because that warmth is part of its comforting charm, but on warmer days, it’s not bad at all served just warm.

Pairing it with a light red wine like Chianti or a crisp white like Pinot Grigio brings out the Italian vibes beautifully. If you prefer non-alcoholic, a sparkling water with a lemon twist or a simple iced herbal tea works wonderfully. This soup suits cozy family dinners, casual get-togethers, or even those moments when you just want to curl up with a bowl and relax.

Variations

I love how adaptable the Pasta Fagioli Soup Recipe is. For a gluten-free option, you can easily swap the ditalini pasta for gluten-free small pasta shapes or even use zucchini noodles for a lighter version. If you want to make it vegan and richer in flavor, adding a splash of olive oil at the end or stirring in some nutritional yeast works wonders.

If you’re in the mood for a bit of a twist, try adding cooked Italian sausage or crispy pancetta for a meaty variation that adds savory depth, or throw in some kale or spinach for extra green goodness and nutrients. You could even experiment with seasoning by adding smoked paprika or fresh rosemary for a lovely herbaceous kick.

While I usually make it on the stove, the Instant Pot or crockpot versions are handy, but I prefer the stovetop because it gives me control to prevent the pasta from overcooking. If you do use a slow cooker, I recommend cooking the pasta separately and adding it just before serving to maintain the best texture.

Storage and Reheating

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator. I like to use glass containers because they retain the soup’s flavor well and reheat evenly. Your soup will stay fresh for about 3 to 4 days, but it’s best enjoyed within that time frame to appreciate the vibrant flavors.

Freezing

One great thing about this Pasta Fagioli Soup Recipe is that it freezes well if done properly. I recommend freezing the soup without the pasta since pasta can become mushy after thawing. You can freeze the broth, beans, and veggies in a freezer-safe container or heavy-duty bag for up to 3 months. When you’re ready to eat, just thaw and cook fresh pasta separately to stir in.

Reheating

For reheating, I usually warm the soup gently on the stove over low to medium heat, stirring occasionally so it heats evenly without sticking. If the soup has thickened too much, adding a splash of broth or water helps loosen it back up. Avoid reheating in the microwave too long without stirring as it can make the pasta rubbery. Adding fresh herbs or a drizzle of olive oil right before serving always brightens up the flavors again.

FAQs

Can I use different beans instead of cannellini?

Absolutely! While cannellini beans offer a creamy texture that’s classic for this soup, you can substitute with great northern beans, kidney beans, or even chickpeas. Just keep in mind the flavor and texture might shift slightly, but it’ll still be delicious.

Is it okay to use other pasta shapes?

Yes, though small pasta shapes like ditalini work best because they fit perfectly with the beans and don’t overpower the soup. Mini shells, elbow macaroni, or small tubular pasta are all great alternatives. Just be sure to undercook the pasta slightly before serving to avoid it becoming mushy.

Can I make this soup vegan and still keep it flavorful?

Definitely! This recipe is naturally vegan as long as you use vegetable broth and skip any cheese garnish. To boost flavor, add extra herbs, a splash of good olive oil, or nutritional yeast. Roasting the garlic before adding it can also add depth.

What if I want to make this gluten-free?

Simply replace the ditalini pasta with your favorite gluten-free pasta or use spiralized vegetables like zucchini noodles. Just remember to adjust cooking times since gluten-free pasta can cook faster. This swap keeps the soup just as comforting and safe for gluten-sensitive eaters.

How spicy is this soup?

The heat level is pretty mild thanks to just a quarter teaspoon of red pepper flakes. If you prefer more spice, you can easily add a bit more to taste. Conversely, omit the red pepper flakes if you want it completely mild. It’s a flexible recipe that adapts nicely to your preferred level of kick.

Conclusion

I truly hope you give this Pasta Fagioli Soup Recipe a try because it has been such a comforting, reliable favorite in my kitchen. It’s nourishing, packed with flavor, and comes together so easily that it feels like cheating on a busy day. When I make this soup, I feel like I’m sharing a little piece of Italian comfort with everyone at my table, and I know it will do the same for you.

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