I absolutely love making this Pasta Fagioli recipe whenever the weather turns cooler or when I crave something hearty and comforting. It’s one of those dishes that feels like a big, warm hug in a bowl—rich with tender beans, al dente pasta, and a savory broth that just soaks into every bite. You’ll find it’s perfect for a satisfying weeknight dinner, and it’s even better the next day when the flavors have had time to meld together.
When I first tried this recipe, I was blown away by how simple ingredients come together to create such depth and warmth. Whether you’re feeding your family or meal prepping for the week ahead, this Pasta Fagioli recipe delivers on flavor, nutrition, and coziness all at once. Plus, it’s forgiving enough for you to tweak and make your own, which I’ll share along the way!
Why You’ll Love This Recipe
- Comforting & Hearty: Every spoonful feels warm and filling, perfect for chilly days or anytime you want a nourishing meal.
- Simple Ingredients: You can find everything in your pantry or local grocery, making this recipe approachable and budget-friendly.
- Flavorful Broth: The combination of pancetta, herbs, and tomato paste builds layers of rich, savory flavor you just can’t resist.
- Customizable Comfort: Easy to adapt with different beans, pasta shapes, or even make vegetarian if you want.
Ingredients You’ll Need
These ingredients work beautifully together to create that classic Pasta Fagioli flavor you crave—you’ll notice the pancetta adds that perfect hint of smoky richness, while the herbs deepen the flavor without overpowering the dish.
- Olive oil: Use a good quality extra virgin olive oil for the best flavor in sautéing the pancetta and veggies.
- Pancetta: Adds savory depth and salty richness; if you can’t find pancetta, thick-cut bacon is a fine substitute.
- White onion: The base for your aromatic foundation—makes every bite taste fresh and sweet.
- Celery: Adds that subtle crunch and a mild herbal note to balance.
- Carrots: Sweetness to round out the flavors and add a bit of texture.
- Garlic: Essential for that unmistakable warm, fragrant undertone.
- Thyme: Fresh or dried thyme both work well and bring an earthy aroma.
- Dried oregano: A classic Italian herb to elevate the tomato base.
- Tomato paste: Concentrated flavor and helps thicken the broth.
- Canned diced tomatoes: Choose good quality ones with their juice for a hearty sauce.
- Chicken broth: Unsalted lets you control the seasoning; it’s the liquid gold that brings everything together.
- Kosher salt: To season and enhance all the flavors.
- Black pepper: Freshly cracked for just the right bite.
- Ditalini pasta: Tiny pasta that clings to the beans and broth beautifully—you can substitute with other small pasta shapes.
- Dried bay leaf: Adds subtle herbal notes during simmering.
- Rosemary sprigs: Fragrant and tasty, just remember to remove before serving!
- Cannellini beans: Creamy and mild, they’re a classic in Pasta Fagioli.
- Red kidney beans: Add color and a bit of heartiness to the mix.
- Chopped parsley: Fresh garnish that brightens and lifts the dish.
- Grated parmesan cheese: A finishing touch that makes the soup feel truly special and indulgent.
Variations
One of the things I adore about this Pasta Fagioli recipe is how easy it is to make it your own. I often tweak it depending on what’s on hand or the season. Feel free to get creative and adjust to your taste—you’ll find it forgiving and super adaptable.
- Vegetarian Version: I’ve made this without pancetta by boosting the olive oil and adding smoked paprika to mimic that smoky depth—just as satisfying!
- Pasta Swap: If you don’t have ditalini, small elbow macaroni or even orzo works great; just watch your cooking time so it doesn’t get mushy.
- Bean Changes: Play around by adding white kidney beans or even black beans, depending on what you love or have stocked.
- Spicier Kick: I learned adding a pinch of red pepper flakes right after the garlic amps up the flavor perfectly without overwhelming the soup.
How to Make Pasta Fagioli Recipe
Step 1: Sauté Pancetta for Flavor
Start by heating a large Dutch oven or stockpot over medium heat with your olive oil. When it’s hot, add the diced pancetta and sauté for just 1 to 2 minutes until you begin to see the fat render out and it’s starting to get a bit golden. This step kicks off the flavor foundation of your soup, so don’t rush it—getting that goodness out of the pancetta will really pay off.
Step 2: Build the Aromatic Base
Next, toss in your diced onions, celery, and carrots. Sauté these vegetables until they soften and take on a gentle golden color—usually about 4 to 5 minutes. Then, add your minced garlic and sauté just 30 seconds more until fragrant. Toss in the thyme and oregano, letting everything mingle for another 30 seconds. This layer-by-layer cooking builds wonderful depth and complexity in the final soup.
Step 3: Thicken and Simmer the Broth
Stir in the tomato paste and cook for another 30 seconds—this intensifies the tomato flavor. Pour in the canned diced tomatoes with their juices, followed by the chicken broth. Season with kosher salt and black pepper, then add the rosemary sprigs and the bay leaf. Raise the heat to medium and bring the whole pot to a vigorous simmer. This simmering melds the flavors and softens the herbs, readying your soup for the final steps.
Step 4: Cook Pasta and Beans to Perfection
Now add your rinsed cannellini and kidney beans along with the dried ditalini pasta. Stir gently and let everything cook until the pasta is al dente, about 10 minutes. Keep an eye on the liquid—if it gets too thick before the pasta is done, add a splash more broth or water. This keeps your Pasta Fagioli perfectly soupy and satisfying.
Step 5: Final Touches Before Serving
Once the pasta is tender but still has a bite, remove the rosemary sprigs and bay leaf. Taste the soup and add more salt or pepper if needed. If you want a thinner consistency, pour in 1 to 2 cups more chicken broth. Garnish right before serving with freshly chopped parsley and a generous sprinkle of grated parmesan cheese. This simple finishing touch turns a good soup into a memorable one.
Pro Tips for Making Pasta Fagioli Recipe
- Don’t Skip Browning Pancetta: Rendering those fats early adds depth so the broth never tastes flat—trust me, it’s worth the extra minute.
- Watch Pasta Timing Carefully: I’ve learned the hard way that overcooked pasta turns mushy fast—pull it off right at al dente for the best texture.
- Adjust Broth for Desired Consistency: Add broth gradually after cooking the pasta so you don’t accidentally make your soup too watery or too thick.
- Stir Gently: Beans and pasta can break if you’re too rough; gently folding ingredients keeps everything intact and pretty.
How to Serve Pasta Fagioli Recipe
Garnishes
I always top my Pasta Fagioli with a handful of freshly chopped parsley and a good grating of parmesan cheese. The parsley brings a fresh, herbal brightness that cuts through the richness, while the parmesan adds savory umami that makes every spoonful feel indulgent. If you’re feeling extra, a drizzle of good olive oil or a sprinkle of crushed red pepper flakes can bring a lovely finish.
Side Dishes
This soup stands well on its own but pairs beautifully with a crisp green salad or some crusty garlic bread for dunking. My family goes crazy for toasted baguette slices rubbed with garlic and brushed with olive oil—it perfectly complements the hearty soup without stealing the show.
Creative Ways to Present
For special occasions, I like serving Pasta Fagioli in rustic bread bowls—tear off the top of a round loaf, hollow it out, and ladle the soup inside for a fun, edible presentation. It’s a hit with guests and adds a cozy, homemade touch that really wows.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Pasta Fagioli in airtight containers in the fridge for up to 3 days. Because the pasta can soak up the broth over time, it’s best to keep some extra broth or stock handy to thin it out when reheating.
Freezing
I’ve frozen this soup successfully by omitting the pasta during the initial cooking and adding it fresh when reheating. This keeps the pasta from getting mushy and maintains a better texture. Freeze the cooled soup without pasta in freezer-safe containers for up to 3 months.
Reheating
When reheating, I gently warm the soup on the stove over medium-low heat, adding a splash of broth or water as needed to loosen the texture. If you didn’t add pasta before freezing, this is when you’d stir in fresh pasta and cook it until tender right in the simmering soup.
FAQs
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Can I make Pasta Fagioli Recipe vegetarian or vegan?
Absolutely! You can skip the pancetta and use vegetable broth instead of chicken broth. To add richness, try adding smoked paprika or a splash of soy sauce. For vegan, make sure your pasta and any cheese garnishes are plant-based or omitted.
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What pasta works best for Pasta Fagioli?
Traditional Pasta Fagioli uses small pasta shapes like ditalini, but you can substitute with elbow macaroni, orzo, or even tiny shells depending on what you have. The key is to use small pasta that cooks quickly and fits nicely on a spoon.
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Can I make this soup in advance?
Yes! This soup actually tastes even better the next day once the flavors meld. Just store it in the fridge and reheat gently on the stove. If freezing, hold off on adding pasta until reheating to avoid mushiness.
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How do I prevent the pasta from getting mushy?
The biggest tip is to cook the pasta just until al dente and serve immediately, or cook pasta separately and add it to bowls when serving. If storing leftovers, add fresh cooked pasta at reheating time to maintain the best texture.
Final Thoughts
This Pasta Fagioli recipe has become one of my go-to dishes whenever I want something cozy and nourishing without fuss. It’s one of those recipes that feels like a family friend—always there to warm you up and fill you with comfort. I can’t recommend it enough for your next dinner. Trust me, once you try it, you’ll wonder how you ever lived without it.
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Pasta Fagioli Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
Pasta Fagioli is a classic Italian soup featuring tender ditalini pasta, hearty cannellini and kidney beans, and a flavorful broth made with pancetta, aromatic vegetables, and herbs. This comforting dish combines savory tomato and herb notes with a satisfying texture, making it perfect for a cozy family meal.
Ingredients
Meat and Fat
- 1 tablespoon olive oil
- ⅓ cup diced pancetta (¼” dice)
Vegetables and Aromatics
- 1 cup diced white onion (¼” dice)
- ½ cup diced celery (¼” dice)
- ½ cup diced carrots (¼” dice)
- 1 tablespoon minced garlic
- 1 teaspoon chopped thyme
- ½ teaspoon dried oregano
- 2 tablespoons tomato paste
Tomatoes and Broth
- 28 ounce canned diced tomatoes (with juice)
- 4 cups unsalted chicken broth (more to thin out soup)
Seasonings
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 dried bay leaf
- 2 rosemary sprigs
Pasta and Beans
- 1 cup dried ditalini pasta
- 15 ounce canned cannellini beans (drained and rinsed)
- 15 ounce canned red kidney beans (drained and rinsed)
Garnish
- 1 tablespoon chopped parsley
- ¼ cup grated parmesan cheese
Instructions
- Saute the Pancetta: Heat a large Dutch oven or stockpot over medium heat and add olive oil. Once hot, add the diced pancetta and sauté for 1 to 2 minutes until it renders some fat and begins to crisp.
- Saute the Vegetables: Add the diced onions, celery, and carrots to the pot. Sauté for 4 to 5 minutes until the vegetables are lightly browned and softened. Add the minced garlic and sauté for another 30 seconds. Stir in the chopped thyme and dried oregano, cooking for an additional 30 seconds to release their flavors.
- Thicken the Liquid: Stir in the tomato paste and sauté for 30 seconds to develop its rich flavor. Add the canned diced tomatoes with their juice, chicken broth, kosher salt, black pepper, rosemary sprigs, and dried bay leaf. Stir everything to combine, then turn the heat to medium and bring the mixture to a vigorous simmer.
- Cook the Pasta: Add the drained and rinsed cannellini beans, kidney beans, and dried ditalini pasta into the pot. Cook for about 10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
- To Serve: Remove the rosemary sprigs and bay leaf from the soup. If the soup is too thick, add 1 to 2 cups of additional chicken broth to thin it out to your desired consistency. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with chopped parsley and grated Parmesan cheese before serving.
Notes
- This pasta fagioli recipe is a comforting and hearty dish perfect for a cozy night in.
- The combination of tender pasta, flavorful beans, and savory broth creates a satisfying and delicious meal that everyone will love.
- To make the soup vegetarian, replace chicken broth with vegetable broth and omit pancetta.
- For a thicker soup, reduce the amount of broth added at the end or cook the soup uncovered to reduce liquid.
- Use freshly grated Parmesan for the best flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 440 kcal
- Sugar: 7 g
- Sodium: 849 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.02 g
- Carbohydrates: 66 g
- Fiber: 12 g
- Protein: 23 g
- Cholesterol: 12 mg
