Easy Pasta Fagioli Soup is an Italian classic soup loaded with vegetables, creamy white beans, and little pasta called ditalini. Everyone has a different version of our favorite “pasta fazool.” But our pasta fagioli soup features a smoky flavored broth, and it is cooked in one pot and ready in 35 minutes! A delicious and hearty meal, this easy pasta fagioli soup is Italian comfort food at its best!
Easy Pasta Fagioli Soup
This recipe is different from all other pasta Fagioli soups and that’s why my family loves it. Thanks to a few key ingredients readily available in every supermarket.
My pasta fagioli soup is a simple recipe made with a carrot, celery, some garlic, and onion, organic Northern white beans, some herbs, crushed tomatoes, white wine, and pancetta (Italian bacon).
The secret to our delicious broth is the flavor of the smoky bacon infused with creamy beans. YUM! And everyone goes bonkers over this soup!
The soup only needs 25 minutes to simmer, then the pasta is tossed in at the very last 5 minutes of cooking. And it’s ready to serve.
I haven’t made this classic dish in a while and since I was craving for it, I decided to whip it up for dinner. And decided to repost it as well.
Pasta Fagioli Soup is a soup you can get creative making it, using different kinds of white beans and bite-size pasta.
A flavorful hearty soup, our easy pasta fagioli soup will make plenty for everyone to have seconds!
I hope you will enjoy this one as much as we do.
For this recipe:
Simply cook and saute the pancetta with the vegetables, then add in crushed tomatoes, wine, and broth. Simmer on low heat for about 20 to 25 minutes.
Finally, toss in the ditalini pasta and simmer until the pasta is tender. Then serve!
Best of all, serve this easy pasta fagioli soup with some warm, crusty Italian bread, and maybe a green salad on the side, and dinner is done!
Easy Pasta Fagioli Soup is a meal your whole family will love! A GREAT recipe! Try it…
Don’t forget to PIN this one to your Dinner Board!!
Are you looking for flavorful bean soups? … then try these!
- 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 - diced
- 1 stalk of celery - diced
- 14 ounce can of crushed or chopped tomatoes, about 1.5 cups ( I used Pomi)
- 1 cup white wine
- 1/8 tsp. crushed red pepper flakes
- 1/2 tsp. salt
- 4 cups of water
- 2 cups vegetable broth (or low-sodium chicken broth)
- 2 cans (15 ounces) organic Northern beans, rinsed
- a handful of freshly chopped basil leaves
- 1 bay leaf
- fresh cracked pepper, to taste
- 1/2 pound of Ditalini pasta
- optional: grated Parmesan cheese, for serving
- In a large soup pot, heat olive oil on medium heat and add garlic and pancetta. Sauté pancetta and garlic until pancetta is fully cooked, about 2 minutes.
- Add in the chopped onion, carrot, and celery. Sauté to softened the veggies, about 3 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 the rest of the ingredients (except 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.
- Add in Ditalini pasta and continue to simmer for another 5 minutes, or more until the pasta is al-dente. Taste the pasta to see if it's tender to the bite.
- Season with salt and fresh cracked pepper to taste. When pasta is done, turn off the heat, and serve. Ladle soup into bowls and serve the soup with grated Parmesan cheese at the table.
- Yields: about 8 or more servings
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.