This pasta fagioli is the kind of soup that turns a chilly weeknight into something worth looking forward to.
It’s a rustic Italian classic built on humble pantry staples: beans, pasta, tomatoes, and a handful of aromatics simmered low and slow.
Pasta e fagioli literally means “pasta and beans,” and it earned its reputation as peasant food centuries ago because it turned a few cheap ingredients into a filling, satisfying meal.
My version leans into that old world charm with pancetta for a savory backbone, cannellini beans for creaminess, and a rich tomato broth that gets better the longer it sits.
If you grew up ordering the endless bowl at an Olive Garden, you already have a soft spot for this soup.
This homemade take is deeper, heartier, and honestly a lot more fun to make than you’d expect.
For another cozy Italian bowl to add to your rotation, my Italian Wedding Soup Recipe is just as comforting on a cold night.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Pasta Fagioli Recipe
This soup checks every box for a weeknight dinner that still feels special.
It’s built from ingredients you probably already have, and it makes the whole kitchen smell incredible while it simmers.
Here’s what makes it a favorite in my house:
- One pot, minimal cleanup, and mostly hands off simmering time
- Budget friendly ingredients that stretch into a big batch
- Packed with protein and fiber from the beans and pasta
- Freezer friendly, so you can stash extra portions for later
- Tastes even better the next day, making it a great make ahead meal
You might also enjoy: Tuscan Ribollita Soup Recipe, another rustic Italian classic built on beans and vegetables.
Ingredients
Everything here is straightforward, but a couple of specialty picks make a real difference in flavor.
San Marzano tomatoes and good pancetta are worth seeking out if your grocery store carries them.
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 4 ounces pancetta, diced
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (28 ounce) can San Marzano crushed tomatoes
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 6 cups low sodium chicken broth
- 1 parmesan rind (optional, but highly recommended)
- 1 teaspoon dried oregano
- 1 sprig fresh rosemary, or 1/2 teaspoon dried
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes, optional
- Salt and black pepper, to taste
- 1 1/2 cups ditalini pasta, or another small shape
- Grated parmesan cheese, for serving
- Fresh parsley, chopped, for serving
Looking for another way to use up canned beans? My Navy Bean Soup Recipe follows the same cozy formula.
Kitchen Equipment Needed
You don’t need anything fancy for this recipe, just a few reliable basics.
A heavy bottomed pot makes the biggest difference here, since it keeps the soup from scorching during the long simmer.
- Large Dutch oven or heavy soup pot
- Cutting board and a sharp chef’s knife
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Immersion blender (optional, for a thicker broth)
Read Also: Zuppa Toscana Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend when I make this soup, based on what actually improves the final result.
1. Lodge or Le Creuset Dutch Oven
A heavy enameled Dutch oven distributes heat evenly, which matters a lot during the long simmer this soup needs.
It also goes straight from stovetop to table, which is a nice bonus on a busy weeknight.
2. San Marzano Whole Peeled Tomatoes
These tomatoes are sweeter and less acidic than standard canned varieties, and they make a noticeable difference in the depth of the broth.
I always keep a couple cans on hand for soups like this one.
3. Parmigiano Reggiano Wedge
Buying a real wedge instead of pre-grated cheese lets you save the rind for the broth and grate fresh cheese for serving.
The flavor difference between the real thing and the shelf stable stuff is significant.
4. Thick Cut Pancetta
Good pancetta renders a rich, savory fat that becomes the flavor base for the whole soup.
Thicker cuts hold their texture better than thin deli style slices.
Another favorite: Italian Sausage Soup Recipe, a heartier cousin to this dish.
Step-by-Step Instructions: How to Make Pasta Fagioli
1. Prep All Your Ingredients
- Dice the onion, carrots, and celery into small, even pieces so they cook at the same rate.
- Mince the garlic and set it aside separately, since it cooks much faster than the other vegetables.
- Dice the pancetta into small cubes, roughly the size of a pencil eraser.
- Drain and rinse both cans of cannellini beans in a colander.
- Measure out the broth, tomato paste, and spices so everything is within reach once the cooking starts.
2. Render the Pancetta
- Heat the olive oil in your Dutch oven over medium heat until it shimmers.
- Add the diced pancetta and cook, stirring occasionally, for 5 to 7 minutes, until it turns golden and crisp at the edges.
- Use a slotted spoon to transfer the pancetta to a plate, leaving the rendered fat in the pot.
3. Sauté the Vegetables
- Add the diced onion, carrots, and celery to the pot with the pancetta fat.
- Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the vegetables are soft and the onion turns translucent.
- If the pot looks dry, add a splash more olive oil to keep the vegetables from sticking.
4. Add the Garlic and Tomato Paste
- Stir in the minced garlic and tomato paste.
- Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and the garlic becomes fragrant.
- Watch closely here, since garlic burns quickly and can turn bitter.
5. Build the Broth
- Pour in the crushed San Marzano tomatoes and stir to combine, scraping up any browned bits from the bottom of the pot.
- Add the chicken broth, one can of drained cannellini beans, the parmesan rind, oregano, rosemary, bay leaf, and red pepper flakes.
- Return the cooked pancetta to the pot and stir everything together.
6. Simmer to Build Flavor
- Bring the soup to a gentle boil, then reduce the heat to low and cover partially.
- Simmer for 20 to 25 minutes, stirring occasionally, to let the flavors meld and the vegetables become tender.
- Taste and season with salt and black pepper as needed.
7. Thicken the Broth
- Remove the bay leaf, rosemary sprig, and parmesan rind.
- Scoop out about 1 cup of the soup, including some beans, and blend it with an immersion blender or in a regular blender until smooth.
- Stir the blended mixture back into the pot for a thicker, creamier broth. This step is optional, but it gives the soup a heartier texture.
8. Cook the Pasta
- Add the ditalini pasta directly to the simmering soup.
- Cook for 9 to 11 minutes, stirring occasionally, until the pasta is al dente.
- Add the second can of drained cannellini beans during the last 2 minutes of cooking, just to warm through.
9. Finish and Serve
- Taste the soup one more time and adjust the salt and pepper as needed.
- Ladle the soup into bowls and top with grated parmesan cheese and chopped fresh parsley.
- Finish with a light drizzle of good olive oil before serving.
The same pancetta and tomato base works beautifully in Parmesan Italian Sausage Soup if you want to switch things up next time.
Tips for The Best Pasta Fagioli
A few small details separate a good pot of pasta fagioli from a great one.
These tips come from years of tweaking this recipe in my own kitchen.
- Cook the pasta separately and add it to individual bowls if you plan on freezing leftovers, since pasta gets mushy after freezing and reheating
- Don’t skip the parmesan rind. It adds a savory depth you can’t replicate with grated cheese alone
- Puree a portion of the beans for a naturally thick, creamy broth without any cream
- Let the soup rest for 10 minutes before serving so the flavors settle
- Use fresh rosemary if you can. It has a brighter, more fragrant flavor than dried
For more one-pot inspiration, check out my White Bean and Kale Soup.
Serving Suggestions
This soup is filling enough to stand on its own, but a few sides round it out nicely.
I like to keep things simple so the soup stays the star of the meal.
- Crusty bread or garlic bread for dipping
- A simple green salad with a light vinaigrette
- Extra grated parmesan and cracked black pepper at the table
- A glass of dry red wine, like Chianti, alongside dinner
For another cozy pairing, try: Tomato Basil Soup alongside a grilled cheese for dunking.
Variations of Pasta Fagioli
This recipe is forgiving, and it welcomes plenty of substitutions depending on what you have on hand.
Here are a few ways I’ve changed it up over the years.
- Swap pancetta for Italian sausage for a spicier, heartier version
- Use great northern beans or a mix of beans instead of cannellini
- Make it vegetarian by skipping the pancetta and using vegetable broth
- Add a handful of chopped kale or spinach in the last few minutes of cooking
- Stir in a splash of dry white wine after the garlic and tomato paste step for extra depth
If you love bean-forward comfort food, my Three Bean Chili Recipe is another great option.
Storage and Reheating
Pasta fagioli stores well and actually tastes better after a day or two in the fridge.
Just keep in mind the pasta will continue to absorb liquid as it sits.
- Refrigerate in an airtight container for up to 4 days
- Freeze in individual portions for up to 3 months, ideally before adding the pasta
- Thaw overnight in the fridge before reheating
- Reheat on the stovetop over medium low heat, adding a splash of broth or water to loosen the soup
- Avoid boiling when reheating, since it can break down the pasta and beans
You might also enjoy: Crockpot Ham and Bean Soup for another freezer-friendly bean soup.
Nutritional Facts
These values are estimated per serving and will vary depending on the exact brands and portion sizes used.
- Calories: approximately 320
- Protein: 16 grams
- Carbohydrates: 42 grams
- Fat: 10 grams
- Fiber: 9 grams
- Sodium: approximately 680 milligrams
My Lentil Soup Recipe is another protein-and-fiber-packed option worth bookmarking.
Health Benefits of Key Ingredients
Beyond being comforting, this soup actually brings some solid nutrition to the table.
A few of the main ingredients pull real nutritional weight.
- Cannellini beans are high in fiber and plant based protein, which help keep you full longer
- Carrots and celery add vitamin A, vitamin K, and antioxidants
- Tomatoes are rich in lycopene, an antioxidant linked to heart health
- Garlic and onion offer anti-inflammatory compounds
- Whole grain pasta, if used, adds extra fiber compared to refined varieties
My Ham and Bean Soup Recipe shares a lot of that same bean-based nutrition.
FAQs About Pasta Fagioli
1. What is the difference between pasta fagioli and minestrone?
Pasta fagioli focuses mainly on beans and pasta in a tomato broth.
Minestrone usually includes a wider mix of vegetables and sometimes leafy greens alongside the beans and pasta.
2. Can I make this recipe vegetarian?
Yes, simply leave out the pancetta and use vegetable broth instead of chicken broth.
You may want to add an extra splash of olive oil to make up for the missing fat.
3. Why did my pasta get mushy?
This usually happens when the pasta sits in the hot broth too long after cooking.
If you plan on having leftovers, cook the pasta separately and add it to individual bowls when serving.
4. Can I make this in a slow cooker?
Yes, cook everything except the pasta on low for 6 to 7 hours or high for 3 to 4 hours.
Stir in the pasta during the last 20 to 30 minutes so it doesn’t overcook.
5. What beans work best if I can’t find cannellini beans?
Great northern beans or navy beans both work well as substitutes.
Either one has a similar creamy texture and mild flavor that fits this soup.
Read Also: Autumn Minestrone Soup Recipe
Pasta Fagioli
Ingredients
- 2 tablespoons extra virgin olive oil plus more for drizzling
- 4 ounces pancetta diced (about 113g)
- 1 medium yellow onion diced (about 1 cup or 150g)
- 2 medium carrots diced (about 1 cup or 130g)
- 2 celery stalks diced (about 1 cup or 100g)
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 28 ounces San Marzano crushed tomatoes 1 can (794g)
- 2 cans cannellini beans 15 ounces each, drained and rinsed (about 850g total)
- 6 cups low sodium chicken broth 1.4 liters
- 1 parmesan rind optional, but highly recommended
- 1 teaspoon dried oregano
- 1 sprig fresh rosemary or 1/2 teaspoon dried
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes optional
- Salt and black pepper to taste
- 1 1/2 cups ditalini pasta or another small shape (about 225g)
- grated parmesan cheese for serving
- fresh parsley chopped, for serving
- extra virgin olive oil good quality, for drizzling
Equipment
- Large Dutch oven or heavy soup pot Heavy bottomed pot is recommended to prevent scorching
- Cutting board and sharp chef’s knife
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Immersion blender Optional, for a thicker broth
Method
- Dice the onion, carrots, and celery into small, even pieces. Mince the garlic and set it aside separately. Dice the pancetta into small cubes. Drain and rinse both cans of cannellini beans. Measure out the broth, tomato paste, and spices.
- Heat the olive oil in a Dutch oven over medium heat. Add the diced pancetta and cook, stirring occasionally, for 5 to 7 minutes until golden and crisp. Transfer the pancetta to a plate, leaving the rendered fat in the pot.
- Add the onion, carrots, and celery to the pot. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the vegetables are soft and the onion turns translucent.
- Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until the tomato paste darkens and the garlic is fragrant.
- Pour in the crushed tomatoes and stir, scraping up any browned bits from the bottom of the pot. Add the chicken broth, one can of drained beans, the parmesan rind, oregano, rosemary, bay leaf, and red pepper flakes. Return the pancetta to the pot.
- Bring to a gentle boil, then reduce heat to low and cover partially. Simmer for 20 to 25 minutes, stirring occasionally. Taste and season with salt and pepper.
- Remove the bay leaf, rosemary sprig, and parmesan rind. Scoop out about 1 cup of the soup and blend until smooth. Stir the blended mixture back into the pot for a thicker broth.
- Add the ditalini pasta directly to the simmering soup. Cook for 9 to 11 minutes, stirring occasionally, until al dente. Add the second can of drained beans during the last 2 minutes of cooking.
- Taste and adjust the salt and pepper. Ladle into bowls and top with parmesan cheese and parsley. Finish with a light drizzle of olive oil.
Nutrition
Notes
- Cook the pasta separately and add it to individual bowls if you plan on freezing leftovers, since pasta gets mushy after freezing and reheating.
- Don’t skip the parmesan rind. It adds a savory depth you can’t replicate with grated cheese alone.
- Puree a portion of the beans for a naturally thick, creamy broth without any cream.
- Let the soup rest for 10 minutes before serving so the flavors settle.
- Use fresh rosemary if you can. It has a brighter, more fragrant flavor than dried.
- Swap pancetta for Italian sausage for a spicier, heartier version.
- Make it vegetarian by skipping the pancetta and using vegetable broth.
- Add a handful of chopped kale or spinach in the last few minutes of cooking.
- Store in the refrigerator for up to 4 days. Freeze without pasta for up to 3 months.
- Reheat on the stovetop over medium low heat, adding a splash of broth or water to loosen the soup. Avoid boiling when reheating.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Pasta fagioli is one of those recipes that proves simple ingredients, cooked with a little patience, can turn into something really special.
It’s warm, it’s filling, and it only gets better as leftovers.
I hope this pot finds its way onto your table soon, and that it becomes as much of a regular in your kitchen as it is in mine.
If you give this recipe a try, I’d love to hear how it turned out.
Leave a comment below or share a photo, and don’t forget to pass this recipe along to anyone who could use a cozy bowl of soup tonight.
Recommended:
- Tortellini Soup Recipe
- Italian Marinara Sauce Recipe
- Italian Meatballs Recipe
- Crockpot Chickpea Stew Recipe
- Bean Soup Recipe
