Best Pasta Fagioli Soup is a hearty and comforting bowl filled with tender pasta, creamy beans, fresh tomatoes, and a blend of aromatic herbs. It’s a simple Italian classic that brings together textures and flavors in a warm, satisfying way. Every spoonful is a cozy hug, perfect for chilly days or whenever you need a bit of comfort food.
I love making this soup because it’s so easy to throw together, but tastes like you’ve spent hours simmering it. The beans add a lovely creaminess and the pasta gives it a nice chew, making it feel like a full meal. I always keep some garlic and fresh rosemary around to boost the flavor—it’s such a difference that little touch makes!
My favorite way to enjoy this soup is with some crusty bread on the side, perfect for dipping up every last bit. It’s also great as leftovers—the flavors really deepen after a day in the fridge. Whether for a quick lunch or a cozy dinner, this Pasta Fagioli always hits the spot and warms me right up from the inside out.
Key Ingredients & Substitutions
Olive Oil: This is the base for sautéing and adds a mild, fruity flavor. If you prefer, you can use avocado oil or sunflower oil as a neutral substitute.
Beans: Cannellini beans are the classic choice for their creaminess. If you can’t find them, great northern beans or navy beans work well too.
Pasta: Ditalini or elbow macaroni are small shapes that cook evenly in the soup. If you don’t have these, or want a gluten-free option, small gluten-free pasta or even orzo can work.
Kale or spinach: Both greens add a fresh pop of color and nutrition. Kale holds up well when simmered, but baby spinach is quicker to cook if you’re in a hurry.
Broth: Vegetable or chicken broth both add depth. For a vegetarian version, use a good quality vegetable broth. You could also use homemade broth if you have it.
How Can You Make the Soup Rich in Flavor Without Extra Meat?
Even without meat, this soup becomes rich and tasty by building layers of flavor:
- Sauté the aromatics: Cook onion, carrot, celery, and garlic slowly in olive oil to bring out their sweetness.
- Use dried herbs: Oregano and basil add classic Italian flavors. Adding red pepper flakes gives a little subtle heat.
- Simmer the soup: Letting the broth and tomatoes cook together for 15 minutes helps the flavors marry.
- Beans add body: Cannellini beans give creaminess, making the soup filling and hearty.
- Finish with fresh greens: Kale or spinach brighten the soup and add texture.
- Top with Parmesan: This adds a nice salty finish that rounds out the flavors.
Follow these steps to build a soup full of flavor that feels like a warm hug, even without any meat!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and holding all the ingredients.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – helps you chop veggies quickly and safely.
- Cutting board – keeps your workspace clean and organized while dicing vegetables.
- Measuring cups and spoons – to get the herbs, broth, and pasta just right every time.
Flavor Variations & Add-Ins
- Swap cannellini beans for kidney or chickpeas to change up the texture and taste.
- Add Italian sausage or ground beef for a meaty, heartier version.
- Stir in fresh herbs like basil or parsley at the end for a bright fresh flavor.
- Include chopped zucchini or mushrooms to boost the veggie content and add earthiness.
How to Make Best Pasta Fagioli Soup
Ingredients You’ll Need:
Vegetables & Herbs:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 cups chopped kale or spinach
- Fresh parsley, chopped (optional, for garnish)
Other Ingredients:
- 2 tablespoons olive oil
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable broth (or chicken broth)
- 1 (15 oz) can cannellini beans or white beans, drained and rinsed
- 1/2 cup dried ditalini or elbow macaroni pasta
- Salt and black pepper to taste
- Freshly grated Parmesan cheese, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep and around 25 minutes of cooking time. In less than 40 minutes, you’ll have a comforting, warm bowl of soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the veggies start to soften and become fragrant.
2. Add Garlic and Herbs:
Stir in the minced garlic, dried oregano, dried basil, and crushed red pepper flakes if you like a little heat. Cook for another minute to let the flavors develop.
3. Add Tomatoes and Broth:
Pour in the canned diced tomatoes with their juice and the vegetable broth. Give everything a good stir.
4. Simmer the Soup:
Bring the pot to a boil, then lower the heat to a simmer. Let it cook uncovered for about 15 minutes to let the flavors blend together.
5. Add Beans and Pasta:
Add the drained beans and pasta. Cook for about 8-10 minutes, stirring occasionally, until the pasta is tender.
6. Add Greens and Finish:
Stir in the chopped kale or spinach and cook for 2-3 more minutes until the greens wilt. Season everything with salt and pepper to your liking.
7. Serve and Garnish:
Ladle the soup into bowls and sprinkle with freshly grated Parmesan cheese and chopped parsley if you like. Serve hot with crusty bread on the side for dipping and enjoy your cozy Italian meal!
Can I Use Frozen Beans Instead of Canned?
Absolutely! If using frozen beans, make sure to thaw them completely before adding to the soup. You can thaw them overnight in the fridge or quickly in warm water. Since canned beans are already cooked, frozen beans might need a bit more cooking time to become tender.
What Can I Substitute for Kale in This Soup?
Spinach is a great substitute and cooks faster, so add it at the very end just to wilt. You can also try Swiss chard or collard greens for a similar hearty texture, but adjust the cooking time accordingly to soften them.
How Do I Store and Reheat Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over medium heat, stirring occasionally. If the soup has thickened, add a splash of broth or water to loosen it up before serving.
Can I Make Pasta Fagioli Soup Ahead of Time?
Yes! In fact, the flavors deepen when the soup sits overnight. Just wait to add the pasta until reheating if you want to keep it from getting too soft. Otherwise, you can store the whole soup and reheat gently.