Pasta Fagioli is a classic Italian soup that’s like a warm hug in a bowl. It combines tender pasta, creamy beans, and hearty vegetables simmered in a flavorful broth. The mix of soft beans and al dente pasta with herbs and a touch of tomato makes it both comforting and satisfying.
I love making Pasta Fagioli on chilly days when I want something simple but filling. One of my favorite things about it is how easy it is to customize—sometimes I add a bit of pancetta for extra flavor, or sprinkle some Parmesan cheese on top just before serving. It always feels like a meal I made just to comfort everyone around the table.
For me, the best way to enjoy Pasta Fagioli is with a slice of crusty bread to soak up every last bit of the delicious broth. It’s perfect as a cozy weeknight dinner or even as leftovers that taste just as good the next day. This dish is one that always brings people together, sharing stories and smiles across the table.
Key Ingredients & Substitutions
Ground beef or Italian sausage: This adds a rich, meaty flavor to the soup. If you want a lighter or vegetarian option, swap it for turkey, chicken, or skip meat altogether and add extra beans or mushrooms.
Beans: Cannellini or great northern beans work best for creamy texture. Canned beans save time, but dried beans soaked and cooked are great for extra flavor.
Pasta: Small shapes like elbow macaroni or ditalini hold up well in soup. If gluten-free is needed, use rice or corn-based pasta varieties, but add them later to avoid overcooking.
Herbs: Dried oregano and basil give this soup its classic Italian taste. Fresh herbs can be added at the end for bright flavor if you have some on hand.
How Can I Get the Pasta Perfectly Tender Without Getting Mushy?
Cooking pasta in soup can be tricky since it keeps absorbing liquid and becoming soft.
- Boil soup broth with all ingredients except pasta first, so flavors develop well.
- Add pasta toward the end of cooking—usually 8-10 minutes before serving—to keep it al dente.
- If you plan to reheat leftovers, cook pasta separately and add it when serving to prevent mushiness.
- Stir occasionally to stop pasta from sticking to the pot.
Equipment You’ll Need
- Large heavy-bottomed pot – I like this because it heats evenly and holds a lot of soup, making everything easier to cook together.
- Wooden spoon or ladle – perfect for stirring the soup and scraping the bottom without damaging the pot.
- Measuring spoons and cups – helpful for keeping the seasonings balanced and ingredients just right.
- Knife and cutting board – for chopping veggies quickly and safely.
- Colander or sieve – for draining the beans, so they’re ready to add to the soup.
Flavor Variations & Add-Ins
- Use Italian sausage instead of ground beef for extra flavor and some spice.
- Add chopped kale or spinach during the last few minutes for a boost of greens.
- Stir in a pinch of red pepper flakes or a splash of balsamic vinegar for a bit of heat or tang.
- Top with grated Pecorino Romano or Parmesan cheese for added richness and saltiness.
How to Make Pasta Fagioli
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 1 pound ground beef (or Italian sausage, optional)
- 1 (14 oz) can diced tomatoes
- 4 cups beef or vegetable broth
- 1 (15 oz) can cannellini beans or great northern beans, drained and rinsed
- 1 cup small pasta (elbow macaroni or ditalini)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Fresh parsley, chopped (optional for garnish)
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the vegetables and meat, 20 minutes simmering to develop flavors, and 8-10 minutes to cook the pasta. So, total time is approximately 40 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add the onion, celery, and carrots. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables are softened and fragrant.
2. Add Garlic and Brown the Meat:
Stir in the minced garlic and cook for 1 more minute. Then add the ground beef or Italian sausage. Break it apart with a wooden spoon and cook until browned and fully cooked through.
3. Add Tomatoes, Broth, and Herbs:
Pour the diced tomatoes with their juice into the pot. Add the broth, oregano, and basil. Stir well and bring the soup to a boil. Once boiling, reduce the heat and let it simmer uncovered for about 20 minutes to let the flavors come together.
4. Add Beans and Pasta:
Stir in the drained beans and pasta. Simmer for another 8-10 minutes, or until the pasta is tender but not mushy.
5. Season and Serve:
Taste the soup and season with salt and pepper to your liking. Serve it hot, sprinkled with chopped fresh parsley and plenty of grated Parmesan cheese. It’s especially cozy when served with crusty bread to soak up the delicious broth.
Can I Use Frozen Beans Instead of Canned?
Yes! Just make sure to thaw and drain them well before adding to the soup. If using dried beans, soak and cook them fully beforehand for best results.
Can I Make Pasta Fagioli Ahead of Time?
Absolutely! The flavors often improve after sitting overnight. Store in an airtight container in the fridge for up to 3 days, and reheat gently on the stove.
How Can I Prevent the Pasta from Getting Mushy?
Add pasta toward the end of cooking and watch it closely. For leftovers, consider cooking pasta separately and combining just before serving.
What Can I Use Instead of Ground Beef?
Ground turkey, chicken, or vegetarian sausages work well. You can also skip meat entirely and add extra beans or vegetables for a hearty vegetarian option.
