Best Pasta Fagioli Soup is a classic Italian comfort dish that feels like a warm hug in a bowl. It’s packed with tender beans, small pasta shapes, and a rich tomato broth flavored with garlic, herbs, and a hint of parmesan. The mix of chewy pasta and creamy beans makes every spoonful so satisfying.
I love making this soup on a chilly day when I want something that’s simple but filling. It’s also super easy to make in one pot, which means less mess and more time to enjoy. I like to season it just right with a touch of red pepper flakes for a little kick, but you can keep it mild too if you prefer.
Serving it with a side of crusty bread is my favorite way to enjoy this cozy soup. The bread is perfect for dunking and soaking up all that flavorful broth. This soup always reminds me of family dinners where everyone gathers around the table, sharing stories and passing bowls. It’s easy to see why this one is a forever favorite.
Key Ingredients & Substitutions
Beans: Cannellini and kidney beans add creaminess and heartiness. If you prefer, you can swap them with navy beans or chickpeas for a different texture.
Pasta: Elbow macaroni or ditalini work great because they’re small and cook evenly in soup. If you don’t have these, or want a gluten-free version, try small gluten-free pasta or quinoa pasta.
Ground Meat: Ground beef or Italian sausage adds savory flavor but is optional. For a vegetarian version, skip it or add mushrooms or lentils instead for extra protein.
Greens: Fresh spinach or kale adds color and nutrients. You can use Swiss chard or arugula as a tasty substitute. Add toward the end to keep them bright and fresh.
Parmesan Cheese: Parmesan brings a nutty, salty finish. You can use Pecorino Romano or nutritional yeast for a dairy-free option.
How Do I Make Sure the Pasta Doesn’t Get Mushy?
Pasta in soup can easily overcook and turn mushy if you add it too early or let it sit too long. Here’s how to keep it just right:
- Add the pasta toward the end of cooking, only when the broth and veggies are mostly done.
- Stir often while pasta cooks to prevent sticking.
- Cook pasta al dente, so it still has a bit of bite.
- If you plan to store leftovers, consider cooking pasta separately and adding it when reheating. This prevents sogginess.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for even heating and making the soup in one pot.
- Wooden spoon – great for stirring without scratching your pot.
- Measuring cups and spoons – helps keep ingredient amounts just right.
- Knife and cutting board – you’ll need these for chopping vegetables evenly.
- Ladle – makes serving the soup easy and mess-free.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a lighter soup.
- Add cooked pancetta or bacon for a smoky depth of flavor.
- Stir in chopped fresh herbs like parsley or basil at the end for brightness.
- Swap kale for spinach or add chopped mushrooms for extra texture and nutrition.
Best Pasta Fagioli Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 small zucchini, diced
- 1 pound ground beef or Italian sausage (optional)
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can kidney or pinto beans, drained and rinsed
- 4 cups low-sodium chicken or vegetable broth
- 1 cup water
- 3/4 cup elbow macaroni or ditalini pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 2 cups fresh spinach or kale, chopped
- 1/4 cup grated Parmesan cheese, plus more for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 30 minutes of total cooking time. You’ll spend some time chopping veggies, simmering the broth with beans and tomatoes, and then cooking the pasta and greens to finish up. It’s a satisfying soup ready in under an hour!
Step-by-Step Instructions:
1. Cook the Vegetables:
Start by heating olive oil in a large pot over medium heat. Add the chopped onion, carrots, celery, and zucchini. Sauté these for about 5 to 7 minutes, or until the veggies become soft and fragrant.
2. Add Garlic and Meat:
Stir in minced garlic and cook for about 1 minute. If you’re using ground beef or Italian sausage, add it now. Break it apart with a spoon and cook until browned and no longer pink. Drain any extra fat if needed.
3. Add Liquids and Beans:
Pour in diced tomatoes with their juice, cannellini beans, kidney or pinto beans, chicken or vegetable broth, and water. Stir in dried oregano, dried basil, crushed red pepper flakes if you like a little heat, and season with salt and pepper. Bring everything to a boil.
4. Simmer and Combine Flavors:
Turn the heat down to a simmer and let the soup cook uncovered for about 15 minutes. This allows all the flavors to blend beautifully.
5. Cook the Pasta:
Add the elbow macaroni or ditalini pasta to the pot and cook until it’s just tender, about 8 to 10 minutes. Stir occasionally to keep the pasta from sticking to the bottom of the pot.
6. Add Greens and Finish:
Mix in the chopped fresh spinach or kale and cook until wilted, about 2 to 3 minutes. Taste and adjust the seasoning with extra salt and pepper if needed.
7. Add Cheese and Serve:
Turn off the heat and stir in grated Parmesan cheese until it melts into the soup. Serve the pasta fagioli hot, topping with extra Parmesan if you like, and enjoy with crusty bread on the side.
Can I Use Canned Beans Instead of Dried?
Absolutely! Using canned beans saves time—just be sure to drain and rinse them well to reduce excess sodium and improve flavor.
How Can I Make This Soup Vegetarian?
Skip the ground beef or sausage and use vegetable broth instead of chicken broth. Add extra beans or lentils for protein and heartiness.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if the soup thickens too much.
Can I Freeze Pasta Fagioli Soup?
Yes, but it’s best to freeze the soup without the pasta to prevent sogginess. Freeze in airtight containers for up to 3 months and add cooked pasta when reheating.
