Name: Easy Pasta Fagioli Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Italian
Ingredients: 2 Tbsp. extra virgin olive oil; 3 garlic cloves- sliced; 4-ounces pancetta - diced or minced ( I used Citterio); 1 large onion - chopped; 1 carrot (about 1/2 cup)- diced; 1 stalk of celery (about 1/2 cup)- diced; 14-ounces can of crushed or chopped tomatoes, about 1.5 cups ( I used Pomi); 1 cup white wine; a dash of crushed red pepper flakes; 1/2 tsp. salt; 4 cups of water, and extra if needed; 2 cups vegetable broth (or low-sodium chicken broth); 1 bay leaf; 2 cans (15-ounces) of organic Northern beans - drained and rinsed; 1/2 cup freshly chopped basil (a generous handful); fresh cracked pepper, to taste; 1 + 1/2 cups of Ditalini pasta; fresh chopped Italian parsley; optional: grated Parmesan cheese, for serving

Jump to Recipe

Easy Pasta Fagioli Soup is a classic Italian meal loaded with your favorite herbs, spices, fresh vegetables, and little pasta in a zesty broth. Our pasta fagioli features a smoky-flavored broth with plenty of tender pasta to fill you up. And, it’s ready in 35 minutes! A deliciously thick and hearty meal, this is Italian comfort food at its best!

2 white bowls filled with tomato based soup with little pasta.

What is Pasta Fagioli Soup?

Pasta fagioli soup, also known as “pasta e fagioli,” means in Italian: pasta and beans. It is a hearty dish that originated in Italy centuries ago, and one of the most beloved dishes today.

It is made up of mainly two ingredients, pasta and beans, and it can be a meal all by itself. Some will call it “a pasta dish,” while others will refer to this recipe as a “soup.” Either way, it is very satisfying and so tasty, you’ll want to keep this recipe forever!

Best part? The secret to making our pasta fagioli soup so flavorful… is in the delicious broth!

The broth is flavored with Italian smoky bacon called pancetta. Its subtle smoky flavors not only get infused with the creamy beans but with the broth as well. So yummy! And everyone who tastes this soup goes bananas over it! …it is AMAZINGLY Delicious!

If you love Italian classic recipes, then try our Classic Italian Minestrone Soup, Tuscan Swiss Chard and Beans Soup, and Brothy White Bean Soup.

Reasons to LOVE this Pasta Fagioli recipe…

The recipe is straightforward to prepare.
Plus, no fancy equipment is needed either, and you can make it with a few easy steps.
The soup only needs 25 minutes to simmer, then the pasta is tossed in at the very end, for an additional 5 to 7 minutes of cooking, or longer if needed. Then it’s ready to serve.
However, truth be told! Everyone has a different version of our favorite “pasta fazool.” But this recipe has been in our family for as long as we can remember, and we can tell you it makes one hearty, flavorful dish.

It’s Perfect! 🙂

Ingredients You Will Need

We prefer to make this pasta dish with some fresh produce, along with some canned tomatoes and little pasta called Ditalini. For my pasta fagioli soup, you will need the following ingredients.

Carrot – one carrot is enough.
Celery – one celery stalk is used.
Garlic – you will need 3 whole garlic cloves.
Onion – one large onion, diced, or 2 medium-sized onions.
Olive Oil – just enough to sauté the vegetables.
Beans – organic Great Northern bean, 2 cans, rinsed and drained.
Herbs – lots of fresh basil, fresh parsley, and 1 bay leaf.
Tomatoes –crushed tomatoes: any brand of crushed tomatoes will do.
Wine – we prefer a good drinking white wine, and don’t leave it out.
Bacon – use Italian bacon, called pancetta. You can add 2 packages (4 ounces each) of “cubed” pancetta for a more depth of flavor.
Liquid – some water and vegetable broth. You can also use chicken broth if you prefer.
Pasta – use any small or short pasta shapes, like Ditalini.

Ingredients on the table, and a package of chopped pancetta.

How to Make Our Easy Pasta Fagioli Soup? (*full recipe card below!)

Here are a few easy steps to make this delicious soup:

First, you will need to cook and sauté the pancetta with garlic in olive oil.
Then add in the vegetables, and sauté the veggies for a few minutes, until they are softened about 5 minutes.
Next, add crushed tomatoes and simmer the tomatoes with the mixture for a few minutes, stirring occasionally.
Add the wine, water, and all of the beans, along with the broth, and seasonings. Simmer on low heat for about 20 to 25 minutes.

5. Finally, toss in the fresh basil and Ditalini pasta and simmer until the pasta is tender. Then serve!

A large Dutch oven pot on stovetop filled with tomatoes, green herbs and beans.

Options to serve it with…

We enjoy serving it with a grilled cheese and pear sandwich or grilled pimento cheese sandwiches, on the side.
Sometimes, we’ll just serve it with some crusty bread or cheesy mini biscuits for an easy dinner.

Notes, Tips, Questions & Answers:

Pasta Fagioli Soup is a hearty soup that’s very adaptable to making your own.
Be sure to not overcook the pasta, or you will have mushy pasta with this soup. It’s best to undercook the pasta “al-dente” (which means tender to the bite).
Can We Use Other Kinds of Beans? You can get creative by making it using different kinds of beans, such as red kidney beans, cannellini beans, and Great Northern beans. Keep in mind, that black beans are NOT recommended for this recipe.
May We Use Other Kinds of Pasta? Yes. Any small pasta would be great with this recipe, such as orzo, elbows, and mini pasta shells. And, of course, use your favorite gluten-free pasta too!
Can We Make It Ahead? Yes, but hold the pasta for last! Make the soup, turn off the heat, and keep it covered. When you want to serve it, just bring the soup to a boil, toss in the pasta, and follow the directions on our recipe card.

Storing and Reheating…

TO STORE: It’s best to wait for the soup to cool down before storing it. Then transfer it to a sealed container. Keep the soup chilled for up to 4 days.
TO REHEAT: Reheat soup in a saucepan on the stovetop, and on low heat for a few minutes, then serve.

A big pot of bean soup with a ladle inside.

A Delicious Meal…

Easy Pasta Fagioli Soup will make plenty for everyone to have a second serving.

A flavorful hearty soup, and one you should try. Best of all, you can serve this flavorful soup with some warm, crusty Italian bread, and maybe a green salad as the side, and dinner is done. 😉

Serve this soup with some grated parmesan cheese at the table (it’s the best!). This is a meal your whole family will love! A GREAT recipe. Try it!

ENJOY!!

Try These Next!

Your comments are helpful! Try our Easy Pasta Fagioli Soup recipe, let us know and leave a comment and a star rating. Have fun, snap a photo, and hashtag it on Instagram @2sistersrecipes, and on Pinterest. We’d love to see what you cook!

Easy Pasta Fagioli Soup

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Easy Pasta Fagioli Soup is an Italian white bean and pasta soup made with vegetables, white beans, pancetta, and ditalini pasta. Delicious, intensely flavored and it's ready in about 35 minutes!

Ingredients

2 Tbsp. extra virgin olive oil
3 garlic cloves- sliced
4-ounces pancetta - diced or minced ( I used Citterio)
1 large onion - chopped
1 carrot (about 1/2 cup)- diced
1 stalk of celery (about 1/2 cup)- diced
14-ounces can of crushed or chopped tomatoes, about 1.5 cups ( I used Pomi)
1 cup white wine
a dash of crushed red pepper flakes
1/2 tsp. salt
4 cups of water, and extra if needed
2 cups vegetable broth (or low-sodium chicken broth)
1 bay leaf
2 cans (15-ounces) of organic Northern beans - drained and rinsed
1/2 cup freshly chopped basil (a generous handful)
fresh cracked pepper, to taste
1 + 1/2 cups of Ditalini pasta
fresh chopped Italian parsley
optional: grated Parmesan cheese, for serving

Instructions

In a large soup pot, heat olive oil on medium-high heat and add garlic and pancetta. Sauté pancetta and garlic until pancetta is fully cooked, about 2 minutes.
Add in the chopped onion, and diced carrot and celery. Cover. Sauté to soften the veggies, about 4 minutes.
Next, add in the crushed tomatoes and simmer for about 2 minutes. Pour in white wine and cover with a lid to simmer for about 2 minutes until the white wine reduces a little.
Add in 4 cups of water, vegetable broth, salt, bay leaf, all the beans, and fresh basil. HOLD the ditalini pasta, this will be the last step.
Cover and raise the heat on high, and bring the soup to a full boil. Then reduce to low heat and simmer the soup for about 20 to 25 minutes, occasionally stirring.
Stir in 1.5 cups (or up to 2 cups) of Ditalini pasta and cover. Stir occasionally. Continue to simmer for another 5 to 7 minutes, or more until the pasta is al-dente. Taste the pasta to see if it's tender to the bite.
If you need to, season with salt and fresh cracked pepper to your taste. When the pasta is done, turn off the heat, and serve. Here is where you can add more water to give you more broth, Ladle soup into bowls and serve the soup with grated Parmesan cheese at the table.
Yields: about 8 or more servings

Notes

This soup is best served immediately. Or you can make the soup ahead, but toss in the pasta only when you are planning to serve.

Keep in mind, the longer the pasta sits in the pot, the more the liquid will get absorbed and cook the pasta.

If this happens, you can always add additional water or broth to the soup, to give you more broth.

Nutrition Information:

Yield: 8 servings Serving Size: 1 cup
Amount Per Serving: Calories: 303Total Fat: 8gCarbohydrates: 43.9gFiber: 8.3gSugar: 3.9gProtein: 13.8g

A white bowl of soup filled with with mini pasta and white beans.

Nutrition Facts per serving:

8 servings, 1 cup per serving. Calories: 303cal, Carbohydrates: 43.9g, Protein: 13.8g, Fat: 8g, Saturated Fat: 2g, Potassium: 982mg, Fiber: 8.3g, Sugar: 3.9g, Vitamin A: 444 IU, Vitamin C: 19mg, Calcium: 139mg, Iron: 5mg

Happy and Healthy Cooking! 🙂

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