Easy Pasta Fagioli Soup is an Italian classic soup loaded with vegetables, creamy white beans, and little pasta called ditalini. Our Pasta Fagioli soup features a smoky flavored broth, and it’s cooked in one pot and ready in 35 minutes! A deliciously thick and hearty meal, this pasta fagioli is Italian comfort food at its best!
What is Pasta Fagioli Soup?
Pasta Fagioli, also known as pasta e fagioli, means pasta and beans. It is a hearty dish and it can be a meal all by itself.
We enjoy serving it with a grilled cheese and pear sandwich or with grilled pimento cheese sandwiches, on the side.
At times, we’ll just serve it with some crusty bread or cheesy mini biscuits for an easy dinner.
Everyone has a different version of our favorite “pasta fazool.”
This recipe has been in our family for as long as we can remember. No fuss, and it is not complicated to make either, just a few simple 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. Then it’s ready to serve.
What you’ll need to make our Easy Pasta Fagioli Soup…
For my pasta fagioli soup, you will need:
one stalk of celery
some olive oil
organic Northern white beans: 2 cans, drained and rinsed.
some fresh herbs: lots of fresh basil, some fresh Italian parsley, and one bay leaf.
crushed tomatoes: any brand of crushed tomatoes will do.
white wine: don’t leave it out.
and pancetta (Italian bacon): you may add 2 packages of pancetta for a more depth of flavor.
water and some vegetable broth: you can use chicken broth if you prefer.
The secret to our pasta fagioli soup is its delicious broth!
The broth is flavored with smoky bacon called pancetta, which gets infused with not only the creamy beans but with the broth as well. YUM!
And everyone who tastes this soup goes bananas over it!
How to Make Our Easy Pasta Fagioli Soup:
Simply cook and saute the pancetta with garlic in olive oil.
Then add the vegetables, saute for a few minutes, until softened.
Next, add in crushed tomatoes and simmer for a few minutes.
Then add the wine, water, and 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!
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. Also, I decided to repost it and update the photos.
Pasta Fagioli Soup is a soup that’s adaptable and you can get creative making it using different kinds of beans and bite-size pasta.
A flavorful hearty soup, and one you should definitely try.
Easy Pasta Fagioli Soup will make plenty for everyone to have seconds!
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. 😉
This is a meal your whole family will love! A GREAT recipe …try it!
Don’t forget to PIN this one on 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 (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) 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
- 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 softened 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, 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
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.
Serving Size:1 cup
Amount Per Serving: Calories: 303Total Fat: 8gCarbohydrates: 43.9gFiber: 8.3gSugar: 3.9gProtein: 13.8g