Few dishes capture the heart of Italian home cooking like Pasta Fagioli. It’s warm, hearty, and packed with tender beans, small pasta, vegetables, and herbs simmered in a savory tomato broth. I first made this soup on a cold Sunday afternoon when I wanted something comforting but a little lighter than a creamy chowder. I threw together some pantry staples beans, pasta, tomatoes, and garlic — and by the time the house filled with that garlicky, herby aroma, I knew dinner was going to be special. One spoonful later, my family was hooked.
Now, this Pasta Fagioli sits right next to my Crockpot Chicken Corn Chowder and Chicken Mushroom Soup as one of our favorite cold-weather meals. It’s wholesome, hearty, and bursting with simple, authentic flavor the kind of soup that makes you slow down and savor every bite.
Pasta Fagioli
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook for about 5 minutes until softened. Stir in garlic and cook for another 30 seconds.
- Add Italian sausage (or your preferred meat) and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if needed.
- Stir in diced tomatoes, tomato sauce, chicken broth, and seasonings. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes.
- Stir in the beans and pasta. Cook for another 10–12 minutes, stirring occasionally, until the pasta is tender.
- Taste and adjust seasoning if needed. Ladle the soup into bowls, top with grated Parmesan, and sprinkle with fresh parsley.
Nutrition
Notes
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Let us know how it was!Why You’ll Love Pasta Fagioli
This soup is a perfect blend of cozy and nutritious. The beans make it filling, the pasta adds a comforting chew, and the tomato base ties it all together with rich, herby flavor. It’s a complete meal in a bowl no side dishes required (unless you want a slice of Christmas Bread Recipe, which is always a good idea).
If you love comforting, Italian-inspired recipes like my Creamy Parmesan Pasta Soup or Marry Me Chicken Soup, this one deserves a permanent spot in your kitchen rotation.
Ingredients You’ll Need
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 pound ground Italian sausage (or ground beef/turkey)
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups chicken broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (ditalini, elbows, or small shells)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
For Garnish:
- Fresh parsley
- Grated Parmesan cheese
If you enjoy recipes that balance heartiness and simplicity, you’ll love this one just like my Beef Lombardi Casserole — both turn humble ingredients into something unforgettable.
How to Make Pasta Fagioli
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook for about 5 minutes until softened. Stir in garlic and cook for another 30 seconds.
Step 2: Brown the Meat
Add Italian sausage (or your preferred meat) and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if needed.
Step 3: Add the Tomatoes and Broth
Stir in diced tomatoes, tomato sauce, chicken broth, and seasonings. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes.
Step 4: Add Beans and Pasta
Stir in the beans and pasta. Cook for another 10–12 minutes, stirring occasionally, until the pasta is tender.
Step 5: Adjust and Serve
Taste and adjust seasoning if needed. Ladle the soup into bowls, top with grated Parmesan, and sprinkle with fresh parsley.
Pair it with a slice of No-Knead Dutch Oven Bread or Garlic Herb Dinner Rolls for the perfect cozy meal.
Tips for Perfect Pasta Fagioli
- Use small pasta: It soaks up the broth perfectly without overpowering the soup.
- Don’t overcook: The pasta continues to soften as it sits, so cook it until just tender.
- Add cheese at the end: Grated Parmesan adds rich depth and umami.
- Make it vegetarian: Skip the sausage and use vegetable broth — still delicious!
These same small touches make my Pioneer Woman Loaded Potato Soup creamy and perfectly balanced every time.
How to Store and Reheat
Storage: Store in an airtight container in the fridge for up to 4 days.
Freezing: Best to freeze before adding pasta. Add cooked pasta when reheating for best texture.
Reheating: Warm gently on low heat. Add a splash of broth if it thickens too much.
If you like make-ahead meals that taste even better the next day, my Cheesy Beef and Potato Soup is another must-try.
Flavor Variations
- Tuscan Style: Add kale or spinach for a fresh, earthy twist.
- Creamy Version: Stir in a few tablespoons of heavy cream at the end.
- Spicy Kick: Use hot Italian sausage and extra red pepper flakes.
- Meatless Monday: Skip the meat and double the beans for a satisfying vegetarian soup.
Like my Snow Day Soup, this recipe is wonderfully adaptable — it tastes like comfort no matter how you customize it.
Frequently Asked Questions
1. What does Pasta Fagioli mean?
It means “pasta and beans” in Italian — a humble dish that became an Italian classic.
2. Can I use canned beans?
Yes, canned beans are perfect and save time. Just rinse them before using.
3. Can I make Pasta Fagioli in a slow cooker?
Absolutely. Cook the sausage first, then combine all ingredients (except pasta) in the crockpot and cook on LOW for 6 hours. Add pasta 30 minutes before serving.
4. How can I make it thicker?
Mash a few beans in the pot or simmer longer until the broth reduces slightly.
The Final Bite
This Pasta Fagioli is everything a comforting meal should be — simple, hearty, and full of rich, homemade flavor. It’s the kind of dish that warms you from the inside out, perfect for family dinners, lazy Sundays, or cozy nights in.
Serve it with crusty bread and a sprinkle of Parmesan, and you’ll have an Italian classic that tastes like it’s been simmering in a family kitchen for generations.