Pasta Fagioli (translates to pasta and beans) is a delicious and hearty Italian soup that’s so delicious! We use cannellini beans and ditalini, but any white beans and small pasta like elbow macaroni will work. Make a large pot and serve warm with crusty bread and freshly grated parmesan cheese! 

Mom’s Pasta Fagioli Recipe

I’m so excited to share my favorite Italian soup recipe with you today! This hearty pasta and bean soup, aka pasta e fagioli, is flavorful and so comforting. The perfect cozy recipe for chilly fall nights, holiday season parties… and the long winter! 

What is Pasta Fagioli Soup? 

• This classic Italian soup’s name translates to pasta and beans. 
• Many versions of this Italian soup exist. Some feature clear vegetable broth with beans, pasta, onion, carrots, and celery. 
• Others are almost like chicken noodle soup… but with beans. 
• And still others are ultra thick and so packed with veggies and pasta they almost resemble a stew or minestrone soup. 
• My version features thick Italian seasoned tomato broth, plenty of white beans, sausage, and pasta. 

Incredibly flavorful and always a crowd-pleaser, even my soup hating husband LOVES this Italian soup recipe! Especially when I serve it with garlic knots on the side. 

Pasta e Fagioli Italian Soup: Ingredients 

• Olive Oil: We love this unfiltered organic extra virgin olive oil, but any variety will work.
• Red Pepper Flakes: Add a touch of spice, but you can omit them. 
• Yellow Onion: In a pinch, white onion will work.
• Sausage: Spicy, sweet, or mild sausage work great. Just a matter of taste! Remove the sausage casing before adding to the pan.
• Carrots: 4 large carrots or 6 smaller ones. 
• Garlic: 6 cloves add delicious flavor to this Italian soup. 
• Thyme: Fresh thyme may be omitted! I don’t suggest using dried thyme.
• Italian Seasoning: Adds a rich Italian flavor to the broth! Any dried Italian seasoning will work!
• Chicken Broth: For an extra health boost, try using bone broth!
• Crushed Tomatoes: We prefer crushed tomatoes over diced tomatoes because they create a smooth and consistent broth. For a chunkier soup, feel free to use half crushed and half diced.
• White Beans: We use cannellini beans, but white kidney beans or great northern beans will work!
• Pasta: If you can’t find ditialini pasta in the store, you can buy it online! Elbow macaroni or small shells also work. 
• Spinach: You can use kale or escarole instead of spinach.
• Salt and Pepper: I usually add a teaspoon of salt and a half teaspoon of black pepper.
• Parmesan Cheese: Freshly grated parmesan cheese is totally optional, but highly recommended! Sprinkle a small amount on top of each bowl right before serving.

How to make Pasta Fagioli

1. Make the Base: In a large pot, heat the olive oil. Cook the onion until soft. Then add in sausage and cook until no longer pink. Add in the carrots and cook until tender.
2. Add Seasoning: Add the thyme, seasoning, and garlic and cook until fragrant, about a minute or so. 
3. Make it Soup: Add the chicken broth and tomato sauce. Bring the soup to a boil then reduce heat and simmer for at least 30 minutes. Then add in the cannellini beans and continue cooking. 
4. Cook the Pasta: Do this in a separate pot. DO NOT COOK THE PASTA IN THE SOUP! This will make your soup thick and mushy. So cook the pasta separately, drain it well, rinse it under cold water, and then add it to the soup. 
5. Finishing Touches: Stir the cooked pasta into the broth. Then add the spinach and season with salt and pepper as needed. Cook for a few more minutes, until the spinach wilts. 
6. Serve: This is best served warm, with plenty of freshly grated Parmesan cheese and crusty bread!

How to Store Pasta Fagioli Soup Recipe

• This Italian soup will keep, stored in an airtight container in the fridge, for 5 days! 
• If the broth thickens up too much, add a little water or broth and thin it out. Add salt and pepper as needed. 
• You can also freeze this soup. Place in a freezer-friendly container and freeze for up to 2 months! 
• Simply thaw overnight, in the fridge, before serving. Then warm on the stovetop or in the microwave for a dinner ready in less than 15 minutes! 

More Italian Soup Recipes:

• Italian Wedding Soup
• Tomato Tortellini Soup
• Meatball Soup
• Italian Chicken Tortellini Soup
• Chicken and Rice Soup

Easy Pasta Fagioli Soup Recipe

Ashley Manila

Pasta Fagioli (AKA pasta and beans) is a delicious and hearty Italian soup that’s so delicious! Serve with crusty bread and wine for a comforting meal everyone will love! This homemade version is SO much better than the Olive Garden!

5 from 9 votes

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dinner

Cuisine Italian

Servings 10 servings

Ingredients

 

• 3 tablespoons olive oil
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 large yellow onion, chopped
• 1 lb Italian sausage (mild, sweet, or spicy will work)
• 4 large carrots, diced
• 6 cloves garlic, minced
• 1/2 teaspoon fresh thyme, finely chopped
• 1 teaspoon Italian seasoning
• (1) 32 ounce container chicken broth
• (2) 28 ounce cans crushed tomatoes with basil
• (2) 15 ounce cans white beans
• 1 cup ditalini pasta
• 2 cups baby spinach, roughly chopped
• Salt and Pepper, to taste
• Parmesan cheese, for serving

Instructions

 

• Add oil to a large soup pot and bring to a simmer over medium heat. Add in the crushed red pepper and onion and cook until the onion is very soft, about 10 minutes. Add in the sausage and, using a wooden spoon, break it into small pieces. Cook until sausage is brown and no pink color remains. 
• Add in the carrots and cook until they begin to soften, about 5 to 6 minutes. Add in the garlic, thyme, and Italian seasoning, cook for 1 minute, or until fragrant. 
• Pour in chicken broth and crushed tomatoes and stir to combine. Increase heat to medium-high and bring soup to a boil. Reduce to a simmer and cook for at least 30 minutes. This is where the soup develops its flavor!
• Stir in the beans and continue cooking the soup for another 10 minutes. 
• In the meantime, bring a small pot to a rolling boil. Add a dash of salt, then add the pasta into the boiling water and cook for 7 to 8 minutes, or until al dente.
• Drain the pasta and quickly rinse it under cold water. Toss the pasta into soup the pot, then stir in the spinach. Taste and season with salt and pepper. Cook for another 5 minutes, or until the spinach has softened. 
• Remove from heat and divide among serving bowls. Top with cheese and serve at once! 

Video

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