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

You have to try our Easy Pasta Fagioli Soup – it’s a classic Italian-style soup loaded with fresh vegetables, creamy beans, tender little pasta, and smoky pancetta in a rich and savory tomato broth. Served with some crusty bread, it is a deliciously thick and hearty meal, making it Italian comfort food at its best!

A white bowl of soup in a thick tomato broth with beans and small pasta.

Tell Us About This Pasta Fagioli Soup

My family was craving some pasta fagioli soup, and it is our favorite. Every Italian family has a similar version of this dish, known as “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.

Best of all, our vegetarian friends can easily make it vegetarian by omitting one ingredient, the pancetta. You can serve it alone with some crusty bread, or a grilled cheese & tomato sandwich, and maybe a green salad on the side to complete dinner.

The tomato broth is so irresistible! It is flavored with pancetta, an Italian smoky bacon, and its flavors get infused with the creamy beans, creating an exquisite broth that’s comforting. It is so yummy, and everyone who tastes this soup goes bananas over it! …it is THAT GOOD!

If you love this easy recipe for pasta fagioli soup, then don’t miss our Classic Italian Minestrone Soup, Tuscan Swiss Chard and Beans Soup, and Brothy White Bean Soup. These soups are very popular as our Pasta Fagioli Soup, and will not disappoint!

What is Pasta Fagioli Soup?

Pasta fagioli soup, also known as “pasta e fagioli,” which means in Italian: pasta and beans. It is a hearty Italian soup made with pasta, beans, and vegetables. It’s a popular dish that originated in Italy centuries ago, and one of the most beloved dishes today. An Italian classic, 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!

A white bowl of pasta fagioli soup. by 2sistersrecipes.com

Recipe Tips

The recipe is straightforward to prepare.
Plus, no fancy equipment is needed. 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.
Be sure not to overcook the pasta, or you will have mushy pasta with this soup. It is best to undercook the pasta (to an al-dente) a little.
Also, the longer the pasta sits in the broth, the more it will absorb it.
You can easily serve it with a grilled cheese and pear sandwich or grilled pimento cheese sandwiches, on the side.

Ingredients You Will Need

We prefer to make this pasta dish with some fresh produce, along with some canned tomatoes and a 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?

If this is your first time making this Pasta Fagioli Soup, no worries, it is relatively easy. First, gather all your ingredients. Plus, our full printable recipe card is located at the bottom. But let’s go over the steps so you can understand what’s involved before you start.

First, you will need to cook and sauté the pancetta with garlic in olive oil.
Then add in the vegetables, and sauté them 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.

FAQ’s

Can we use other beans? Yes, you can. You can use other beans such as cannellini beans, Great Northern beans, and, if you wish, even red kidney beans. Black beans are not recommended.
May we use other kinds of pasta? Yes. Choose any small pasta you prefer, such as orzo, elbows, and mini shells. Also, you can use your favorite gluten-free pasta, too.
Can we make this soup ahead? Yes, but we recommend holding the pasta for last! Make the soup, cover, and keep it on the stove until you are ready to serve it. Then bring it to a boil, toss in the pasta, and follow the directions in our recipe card.
How do we store this soup? It’s best to allow the soup to cool down before storing it. Then transfer it to a sealed container and keep it chilled in the refrigerator. It will stay fresh for up to 4 days. After that, discard it and make a fresh batch.
How do we reheat it? Reheat it in a saucepot and on the stovetop on low heat until it is warm enough to serve.
Can we freeze this soup? Yes, if you wish, you can make the soup, allow it to cool, then transfer it to an airtight container and freeze. It will freeze well, and only for a few weeks.

A big pot of bean soup with a ladle inside.

A Hearty Meal…

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

A flavorful, hearty soup, and one you should try. 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 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

Have a Delicious Day! 🙂

Thanks for stopping by… xo anna and liz

Welcome! From Anna and Liz

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