There’s something magical about a bowl of Italian Pasta Fagioli Soup — that rustic mix of tender beans, small pasta, and a tomato-rich broth that warms both body and soul. It’s the kind of meal that feels like it came straight from an Italian kitchen, simmered slow and shared around a family table.
This recipe celebrates humble ingredients — vegetables, herbs, beans, and pasta — coming together to create something deeply satisfying. Whether you’re chasing comfort on a cool night or looking for a simple, hearty meal, this one-pot wonder delivers.
Table of Contents
Why You’ll Love This Italian Pasta Fagioli Soup
This cozy bowl has everything you love about Italian cooking — simplicity, warmth, and flavor that builds with every spoonful.
- One-pot perfection: Easy cleanup, big flavor.
- Wholesome and hearty: Protein-rich beans meet tender pasta.
- Budget-friendly: Made from pantry staples.
- Versatile: Add sausage, veggies, or greens to make it your own.
- Authentic flavor: Tastes like it’s been simmering all day.
When I first made this soup, I was inspired by my Italian neighbor, Mrs. Rossi, who believed in cooking from the heart — “no fancy ingredients, just love and time.”
She served her Pasta Fagioli with a drizzle of olive oil and a story from her childhood in Naples. That first spoonful hooked me. It’s now one of my go-to recipes for a comforting, hearty dinner.
If you love Italian soups with soul, try my Italian Wedding Soup next — it’s another beloved classic with tender meatballs and fresh greens.
Ingredients You’ll Need
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- 1 can (14.5 ounces) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 cup ditalini pasta
- ¼ cup grated Parmesan cheese, for garnish
- Fresh parsley, chopped, for garnish
(Jake’s Tip: Don’t skip the Parmesan rind — if you’ve got one, toss it in while simmering for deep, nutty richness.)
Optional Add-Ons or Substitutes
- Add Italian sausage or pancetta for more heartiness.
- Stir in spinach or kale near the end for color and nutrition.
- Substitute gluten-free pasta if needed.
- Use cooked chickpeas instead of red beans for variety.
- Add a pinch of crushed red pepper flakes for a subtle kick.
Step-by-Step Instructions
- Sauté the aromatics:
Heat olive oil in a large soup pot over medium heat. Add onion, carrots, celery, and garlic. Sauté for 5–6 minutes until softened and fragrant. - Add herbs and tomatoes:
Stir in oregano, basil, salt, and pepper. Add diced tomatoes (with juices) and cook for 2–3 minutes to deepen the flavor. - Pour in broth and simmer:
Add chicken or vegetable broth, cannellini beans, and kidney beans. Stir well and bring to a gentle boil. - Cook the pasta:
Add ditalini pasta and reduce heat to medium-low. Simmer until the pasta is al dente, about 10–12 minutes. Stir occasionally to prevent sticking. - Adjust seasoning and finish:
Check salt and pepper. If the soup thickens too much, add a splash of broth or water. - Serve and garnish:
Ladle into bowls, sprinkle with Parmesan cheese and chopped parsley. Drizzle with olive oil for extra richness.
Quick Reminders:
- Stir the soup frequently once pasta is added — it thickens as it cooks.
- For a creamier version, mash some of the beans before adding pasta.
- Always serve with a side of crusty bread for dipping.
Expert Tips for Success
- Balance the texture: The soup should be thick, but still spoonable — adjust with broth as needed.
- Make it ahead: Like most Italian soups, it tastes even better the next day.
- Go fresh: Fresh parsley and Parmesan make a big difference.
- Double the batch: It freezes beautifully for easy weeknight meals.
- For a deeper flavor: Sauté a spoonful of tomato paste with the veggies before adding the broth.
If you love this rustic, hearty feel, check out my Tuscan White Bean Soup — another Italian-inspired favorite packed with creamy beans and herbs.
Serving Suggestions
- Serve with toasted garlic bread or warm focaccia.
- Pair with a simple Caesar salad for balance.
- Add a sprinkle of crushed red pepper for spice.
- Serve alongside bruschetta for an Italian feast.
- Or pair it with baked pasta like Pasta alla Sorrentina for the ultimate comfort meal.
(Jake’s Tip: I like to drizzle each bowl with olive oil and serve it with freshly cracked pepper — that small touch makes it feel straight out of an Italian trattoria.)
Storing and Reheating
How to Store It:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- The pasta will absorb liquid over time — add a splash of broth when reheating.
How to Reheat It:
- Warm gently on the stovetop over low heat.
- For microwave reheating, cover and heat in 1-minute intervals, stirring between each.
Freezer Tip:
- Freeze without pasta for best results; add cooked pasta when reheating.
Nutrition (Per Serving)
- Calories: 310
- Protein: 14g
- Carbohydrates: 48g
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 710mg
- Fiber: 9g
- Sugar: 7g
- Vitamin A: 2200 IU
- Vitamin C: 12mg
- Calcium: 110mg
- Iron: 3mg
Frequently Asked Questions
Can I use another type of pasta?
Yes! Small shapes like elbow, orzo, or small shells work perfectly.
Can I make it vegetarian or vegan?
Absolutely — use vegetable broth and skip the Parmesan for a vegan-friendly version.
How do I make it thicker?
Mash a portion of the beans with a fork before simmering — it’ll naturally thicken the soup.
Final Thoughts
This Italian Pasta Fagioli Soup is proof that simple ingredients can make extraordinary meals. It’s hearty, rustic, and packed with flavor — the kind of soup you’ll crave all winter long.
Each spoonful brings together Italy’s love for comfort and family — it’s not just food, it’s tradition.
- Keep it simple and slow.
- Use what you have.
- And always serve it with love (and bread!).
And if you’re hungry for more Italian coziness, try my Minestrone Soup — a vegetable-rich classic that pairs beautifully with this hearty favorite.
Italian Pasta Fagioli Soup
Ingredients
Equipment
Method
- Heat olive oil in a large soup pot over medium heat. Add onion, carrots, celery, and garlic and sauté until softened, about 5–6 minutes.
- Stir in oregano, basil, salt, and black pepper. Add diced tomatoes with their juices and cook for 2–3 minutes to deepen the flavor.
- Pour in the broth and add cannellini beans and kidney beans. Bring to a gentle boil.
- Add ditalini pasta, reduce heat to medium-low, and simmer until pasta is al dente, about 10–12 minutes, stirring occasionally.
- Taste and adjust seasoning. Add extra broth or water if the soup becomes too thick.
- Ladle into bowls and garnish with grated Parmesan cheese, chopped parsley, and a drizzle of olive oil before serving.
Nutrition
Notes
- This soup thickens as it sits because of the pasta.
- Add extra broth when reheating to loosen the texture.
