Best Pasta Fagioli Soup is a hearty and comforting Italian classic filled with tender pasta, creamy beans, rich tomatoes, and a touch of garlic and herbs. It’s a simple dish that combines the chewy pasta with soft beans and a flavorful broth, making every spoonful satisfying and warm.
I love making this soup whenever I want something filling yet light at the same time. It feels like a big, cozy hug in a bowl, especially when paired with some crusty bread to soak up all that delicious broth. Plus, it’s a great way to get a healthy dose of protein and fiber without even thinking about it.
One of my favorite things to do is top the soup with a sprinkle of Parmesan cheese and a little drizzle of olive oil right before serving. It brings out the flavors even more and makes it feel extra special. This soup always reminds me of chilly evenings spent with family, sharing stories and enjoying simple, honest food together.
Key Ingredients & Substitutions
Beans: Cannellini and kidney beans bring creaminess and texture. You can swap with great northern or pinto beans if you like. Just make sure they are rinsed well to reduce salt.
Pasta: Small pasta like ditalini or elbow macaroni works best. If you don’t have those, tiny shells or orzo will do. Avoid big shapes as they don’t fit well in the soup.
Greens: Kale or spinach adds a fresh, healthy touch. Kale is hearty and holds up well, but spinach cooks faster and is softer. Use what you have!
Broth: Vegetable or chicken broth both work. Homemade broth adds deeper flavor, but store-bought is fine and convenient. Just watch salt levels.
How Can I Make the Vegetables Taste Rich and Flavorful?
Sautéing onions, carrots, and celery properly builds the base flavor for this soup. Here’s how I do it:
- Heat olive oil in your pot over medium heat.
- Add chopped onions, carrots, and celery—cook slowly, stirring often.
- Let them soften and slightly brown, about 5-7 minutes. This step unlocks their natural sweetness and adds depth to your broth.
- Then add garlic and herbs, cooking just until you smell their aroma—about 1 minute—to avoid burning.
Taking time here makes the whole soup taste richer and more comforting. It’s a simple trick but very effective!
Equipment You’ll Need
- Large stockpot – perfect for cooking all the soup ingredients evenly in one pot.
- Wooden spoon – great for stirring veggies and pasta without scratching your pot.
- Chef’s knife – sharp and sturdy for chopping onions, carrots, celery, and greens quickly.
- Colander – helpful to rinse beans and drain pasta when needed.
- Measuring cups and spoons – to get the right amount of broth, herbs, and pasta.
Flavor Variations & Add-Ins
- Swap beans for cooked Italian sausage for a meaty twist.
- Add grated Pecorino Romano instead of Parmesan for a sharper cheese flavor.
- Mix in sun-dried tomatoes for a sweet and tangy punch.
- Stir in a splash of red wine before simmering for deeper, richer taste.
Best Pasta Fagioli Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- 1 bay leaf
- 1 (14.5-ounce) can diced tomatoes
- 4 cups vegetable broth or chicken broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- ¾ cup small pasta shapes (such as ditalini or elbow macaroni)
- 2 cups chopped kale or spinach leaves, stems removed
- Salt and black pepper to taste
For Serving:
- Freshly grated Parmesan cheese
- Fresh parsley, chopped (optional)
- Crusty bread
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and 30 minutes to cook, making a total of roughly 40 minutes before it’s ready to enjoy. It’s a wonderful recipe when you want something warm and hearty but don’t want to wait all day!
Step-by-Step Instructions:
1. Sauté Your Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery. Cook, stirring occasionally, until the veggies become soft and translucent—about 5 to 7 minutes.
2. Add Spices and Garlic:
Stir in the minced garlic, dried oregano, dried basil, and crushed red pepper flakes if you want a little heat. Cook this for about 1 minute until you can smell the garlic and herbs, but don’t let them burn.
3. Build the Broth:
Pour in the diced tomatoes with their juice, the broth, and add the bay leaf. Bring everything to a boil, then lower the heat and let it simmer for 15 minutes to blend all the flavors.
4. Add Beans and Simmer:
Stir in both the cannellini and kidney beans. Let the soup simmer for another 10 minutes to warm the beans through and deepen the flavor.
5. Cook the Pasta and Greens:
Add the pasta to the pot and cook it until it’s al dente, about 6 to 8 minutes, following the package directions. In the last couple of minutes, toss in your chopped kale or spinach so it wilts nicely into the soup.
6. Final Seasoning and Serve:
Remove the bay leaf and taste the soup. Add salt and pepper as you like. Ladle the soup into bowls, and sprinkle generously with freshly grated Parmesan cheese. Garnish with a little fresh parsley if you like. Serve it with crusty bread to dip into all that savory broth.
Can I Use Dried Beans Instead of Canned Beans?
Yes! Just remember to soak and cook the dried beans fully before adding them to the soup. This will take longer but will give you a richer bean flavor and better texture.
Can I Freeze Pasta Fagioli Soup?
Absolutely. To freeze, let the soup cool completely, then store it in airtight containers without the pasta. Freeze for up to 3 months. When ready to eat, thaw and reheat, adding freshly cooked pasta for best texture.
What Can I Substitute If I Don’t Have Kale or Spinach?
You can use Swiss chard, collard greens, or even arugula. Just chop finely and add towards the end of cooking to wilt. These greens add a nice earthy flavor and nutrition.
How Can I Make This Soup Spicier?
Try adding extra crushed red pepper flakes or a dash of hot sauce while cooking. You could also toss in some chopped fresh chili or a pinch of cayenne pepper for more heat.
