Pasta fagioli has a magical way of turning a regular weeknight into something cozy and nourishing. The first time I made this Pasta Fagioli Soup Recipe, I was in the middle of a winter evening, craving something warm but not in the mood for anything fussy. Honestly, I had visions of a bubbling pot, steam fogging up my glasses, and the smell of garlic floating through the kitchen.
However, there’s always a little chaos—like realizing I only had ditalini pasta left, and the carrots somehow multiplied in the crisper. Still, this pasta fagioli delivered all the comfort I needed. It’s the kind of Vegetarian Soup you want to eat curled up on the couch, blanket over your lap, and maybe a sandwich on the side for that perfect soup and sandwich vibe.
Personal Anecdote
First, let me confess: pasta fagioli has been my go-to dinner rescue on those days when the weather makes you want to call in sick just to stay home and stir a pot. One time, I decided to double the batch for a fall potluck, but I forgot just how much pasta expands. Suddenly, my little soup turned into a pasta avalanche! Also, my family couldn’t stop laughing as I tried to fit the lid on the pot, sauce splattering everywhere. But, hey, that’s the heart of home cooking, right?
Then, on a rainy Tuesday, I paired this Pasta Fagioli Recipe with a batch of Best Easy Chicken Piccata Meatballs—it was a total hit. Everyone came back for seconds, and the leftovers made a perfect lunch the next day. So, when I’m in the mood for something healthy and filling, this is the recipe I reach for. And if you’re ever in a rush, try it alongside the Best Easy Mississippi Chicken Recipe For A Cozy Family Dinner for a true comfort meal combo.
Why This Recipe is Special
Finally, what makes this soup shine is its simplicity. Pasta fagioli isn’t just an easy soup recipe, it’s a tradition, especially in colder months or when you want a fuss-free Abendessen Rezepte. The mix of beans, tomatoes, and pasta fills the kitchen with a welcoming aroma, and there’s no need for fancy ingredients. It’s a healthy soup recipe that feels like a hug in a bowl. Plus, you can toss it together with pantry staples and whatever veggies you have hiding in the fridge. Oops—just don’t let the pasta overcook, or you’ll have a very thick stew (and maybe a new family story to tell!).
Ingredients breakdown
| Ingredient | Quantity |
|---|---|
| Extra virgin olive oil | 1 tablespoon |
| Onion, diced | 1 cup |
| Minced garlic | 2 tablespoons |
| Carrots, quartered | 1 cup |
| Cannellini beans, cooked, rinsed and drained | 2 (15 oz) cans |
| Tomato sauce | 1 (15 oz) can |
| Dried bay leaf | 1 |
| Dried basil | 1/2 teaspoon |
| Dried parsley | 1/2 teaspoon |
| Dried oregano | 1/2 teaspoon |
| Black pepper | 1/2 teaspoon |
| Red pepper flakes | 1/4 teaspoon |
| Low sodium vegetable broth | 4 cups |
| Water | 2 cups |
| Dry ditalini pasta | 1 cup |
Utensils and substitutions
For this pasta fagioli soup recipe, you don’t need fancy gadgets. A big pot is perfect for the stovetop version, but if you’re short on time, the Instant Pot or a trusty crockpot will do the job. I always reach for a wooden spoon to stir, and a ladle makes serving easy and satisfying.
If you can’t find ditalini, any small pasta will work—just remember to undercook it, as it keeps soaking up broth. Cannellini beans are classic, but navy or great northern beans are tasty too. Need more dinner inspiration? Try my Best Easy Mediterranean Flatbread Pizza Quick Healthy Lunch Idea or the Best Creamy Ranch Chicken Dinner Easy Kid Friendly Family Approved for a family-friendly twist.
Also, since we all want healthy soup recipes, I like to check the latest nutrition tips at nutrition.gov. They have loads of advice on making your vegetarian soup both delicious and nourishing. Finally, don’t be afraid to swap in what you have—pasta fagioli is all about comfort and flexibility!
Step-by-step method for a comforting pasta fagioli
Step 1
First, warm the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and quartered carrots. Sauté for about 5 minutes, stirring every so often. The goal is to soften the veggies, making the base for your pasta fagioli soup recipe shine.
Step 2
Next, add the cannellini beans, tomato sauce, bay leaf, dried basil, parsley, oregano, black pepper, and red pepper flakes. Pour in the vegetable broth and water. Stir well to combine. Then, cover the pot and raise the heat to high. Let the soup come to a gentle boil, which should take about 10 minutes. Stir occasionally to keep everything from sticking.
Step 3
Once boiling, remove the lid and lower the heat to medium. Add the dry ditalini pasta. Stir to blend the pasta into the soup. Cook for only half the time recommended on the pasta package—this keeps the pasta pleasantly al dente, not mushy. Before serving, remember to fish out and discard the bay leaf. That’s it! Your homemade pasta fagioli recipe is ready for a cozy lunch or dinner.
Tips and tricks to make this Soup recipe shine
When making pasta fagioli soup for a family dinner, always undercook the pasta a little. This keeps it from getting too soft, especially if you plan to reheat leftovers. Also, if you want to serve this as a vegetarian soup with a soup and sandwich combo, try pairing it with crusty bread or a simple salad. Sometimes, I sneak in a handful of spinach at the end for extra color and nutrition. If you enjoy hearty abendessen rezepte or easy soup recipes, this meal fits right in. For more healthy soup recipes, check out the Best Easy Chicken Burrito Bowl For A Healthy Family Dinner or the Best Cozy Merry Me Chicken Pasta For A Hearty Family Dinner. Finally, don’t worry if your soup thickens overnight—just add a splash of broth before reheating and it will be good as new!
What to serve with this Soup recipe
First, a steaming bowl of pasta fagioli brings comfort on its own, but pairing it with the right sides turns dinner into something special. Next, a crisp green salad with a bright vinaigrette adds a refreshing crunch and balances the hearty beans and pasta. Also, a slice of rustic bread or warm focaccia is perfect for dipping and sopping up every last bit of broth. If you love the classic soup and sandwich combo, try a veggie-packed panini or a simple grilled cheese for a cozy lunch.
For a well-rounded dinner, serve this Vegetarian Soup with a side of roasted vegetables or a light antipasto platter. If you’re in the mood for more easy soup recipes , check out our Easy Dump Go Marry Me Chicken or try the Best Easy Mediterranean Chicken Piccata for a healthy dinner twist. Both make delicious mains alongside a light soup starter.
How to store and reheat
After enjoying your pasta fagioli soup fresh, let leftovers cool before storing. Next, transfer the soup to an airtight container and refrigerate for up to 4 days. If you want to save it longer, freeze in single portions for up to 3 months. When reheating, add a splash of broth or water to refresh the consistency, since the pasta will absorb liquid as it sits. Warm gently on the stove or in the microwave, stirring occasionally for even heating. Finally, serve hot and enjoy a speedy, comforting meal straight from your fridge or freezer. This makes it perfect for busy weeknights or a quick lunch from your Dinner board!
FAQ
Can I make pasta fagioli soup ahead of time?
Yes! This soup actually tastes better the next day as the flavors deepen. Just store it in the fridge and reheat when ready to serve.
What kind of pasta works best?
Small shapes like ditalini or elbow macaroni hold up well and fit perfectly on your spoon. However, feel free to use any small pasta you have on hand.
Is this pasta fagioli recipe vegetarian?
Absolutely! The base uses beans and vegetables, making it a classic vegetarian soup. Simply use vegetable broth for the best flavor.
How can I make this soup gluten-free?
Just swap in your favorite gluten-free pasta and double-check your broth for hidden gluten ingredients.
Can I freeze pasta fagioli?
Yes, it freezes well. For best texture, you may want to cook the pasta separately and add it just before serving if freezing.
Print
Pasta Fagioli – Full recipes (ingredients + preparation)
- Total Time: 4 hours 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Pasta fagioli is a hearty vegetarian soup made with cannellini beans, vegetables, tomato sauce, and ditalini pasta simmered in a flavorful broth. It is versatile and can be prepared on the stovetop, Instant Pot, or crockpot with slight variations.
Ingredients
1 tablespoon extra virgin olive oil
1 cup diced onion
2 tablespoons minced garlic
1 cup quartered carrots
2 15 oz cans cooked cannellini beans, rinsed and drained
1 15 oz can tomato sauce
1 dried bay leaf
½ teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon red pepper flakes
4 cups low sodium vegetable broth
2 cups water
1 cup dry ditalini pasta
Instructions
1. Stove Top Instructions: In a large pot, heat the olive oil over medium heat. Sauté the onions, garlic, and carrots for about 5 minutes, until the onions are translucent and softened. 2. Add the beans, tomato sauce, bay leaf, basil, parsley, oregano, black pepper, red pepper flakes, vegetable broth, and water to the pot. Stir everything together. 3. Cover the pot and increase the heat to high. Bring the soup to a boil, stirring occasionally to prevent sticking (about 10 minutes). 4. Once boiling, remove the lid and reduce the heat to medium. 5. Add the dry pasta and stir to combine. Cook over medium heat for half the recommended cooking time on the pasta package. 6. Remove and discard the bay leaf before serving. 7. Instant Pot Instructions: Set the Instant Pot to Sauté and heat olive oil for 3 minutes until shimmering. Sauté onions, garlic, and carrots about 5 minutes until softened. 8. Drain and rinse beans while vegetables cook. 9. Scrape browned bits from bottom of pot. Add pasta, beans, seasonings, water, and broth to pot. Pour tomato sauce on top without stirring. 10. Seal Instant Pot and cook on High Pressure for 2 minutes. Quick release. 11. Discard bay leaf, stir soup, and serve. Optionally cook pasta separately to prevent overcooking. 12. Crockpot Instructions: Heat olive oil on stove for 3 minutes until shimmering. Sauté onions, garlic, and carrots 5 minutes until softened and transfer to crockpot base. 13. Drain and rinse beans. Add tomato sauce, spices, vegetable broth, water, and beans to crockpot (no pasta yet). 14. Cook on low 4 to 6 hours. In last hour add raw pasta and cook remaining hour or cook pasta separately and add at end. 15. Remove and discard bay leaf before serving. Add more broth if soup thickens too much.
Notes
Use low sodium vegetable broth to control salt level.
Under-cook pasta to prevent it from becoming mushy.
Instant Pot method can overcook pasta; consider cooking pasta separately.
Crockpot method works best when pasta is added in the last hour or cooked separately.
Add extra broth if soup thickens too much after cooking.
Remove bay leaf before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop, Instant Pot, Crockpot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 470 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
Finally, I hope this cozy pasta fagioli brings some warmth and comfort to your table. Next time you’re looking for easy soups or healthy soup recipes , remember this one is a keeper. Also, it’s perfect for sharing with family or stashing away for busy days. For more dinner inspiration, check out our Easy Dump Go Marry Me Chicken or the Mediterranean Chicken Piccata—they pair so well with a bowl of soup from your Dinner board. If you loved this Pasta Fagioli Soup Recipe , don’t forget to follow us on Pinterest for more comforting recipes. Thanks for joining me in the kitchen today—until next time, stay warm and happy cooking!