Hearty and cozy, this pasta fagioli simmers carrots, zucchini, beans, and pasta in a rich tomato broth with basil and garlic. Pure comfort in a bowl.
This is one of those “grab a spoon and settle in” soups. Italian pasta fagioli is warm, brothy, a little spicy if you want it to be, and full of earthy beans and tender pasta. Maybe the best part? Your kitchen will smell like someone’s been cooking for hours (you, my friend, in just about 30 minutes). There’s not a lot of overthinking here—just good, honest flavors layered in a way that makes you want to dip your bread in the bowl before it hits the table.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Pasta Fagioli
This isn’t fancy. It’s not trying to impress your in-laws with foam or frills. But it’s really satisfying.
- Ridiculously simple to make: No need to babysit it for hours—chop, sauté, simmer, stir. Boom. Done.
- It’s weekday dinner gold: Quick enough for Tuesday, cozy enough for Sunday.
- Customizable warmth: Want it spicier? Toss in more red pepper. Softer beans? Let them linger longer.
- One pot, not a pile of dishes: Yep, we love her. Even the pasta sneaks in at the end.
- Vegetarian-flexible: Just swap in veggie broth, and boom—you’ve got a meatless main.
- It freezes like a champ: Hello future lunch, already made and waiting like a loyal sidekick.
Ingredient Notes
Nothing here is complicated, but a few things are worth calling out. Each one adds its little twist in flavor, texture, or soul.
- Olive oil: That first sizzle of veggies hitting hot oil? It sets the whole tone.
- Carrot and zucchini: They add color, a little sweetness, and that soft bite that makes you feel like you’re eating something nurturing.
- Onion and garlic: These are your aromatic backbone. Don’t skimp. That almost-sweet garlic scent? Chef’s kiss.
- Tomato sauce and diced tomatoes: Together, they give depth. The diced add texture, the sauce smooths it out into a cozy broth.
- Chicken broth: Base flavor. Salty, savory, and just enough to bathe your pasta without drowning it.
- Herbs and spices: Dried parsley and basil lean Italian, while red pepper flakes give it a low-key kick (or a high-key one, if you’re heavy-handed).
- Ditalini pasta: Tiny tubes that soak up broth like little sponges. They hold up, but don’t hog the spotlight.
- Cannellini beans: Creamy, mild, and comforting. Drain and rinse them well so they don’t bring any tinned weirdness to the party.
How To Make This Pasta Fagioli
Okay, let’s talk process. This is more of a “sip wine while you stir” sort of thing than a high-stakes mission. That’s the vibe we want.
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Start with the aromatics: In your favorite saucepan, heat a good slick of olive oil over medium. Add the diced carrots, zucchini, and onion, and stir them around until they soften. Give it 7–8 minutes. You want “tender enough to bite,” not “melting into mush.” Garlic goes in last—just a quick 30-second sauté so it doesn’t burn. Burnt garlic smells… crunchy and regretful.
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Build your broth: Add in your tomato sauce, diced tomatoes, chicken broth, parsley, basil, red pepper flakes, salt, and pepper. Go easy on the salt at first, you can always adjust. Let that all come to a calm simmer—think “hot tub” not “rolling boil”—and let it hang out for a good 20 minutes. Stir occasionally if you’re feeling attentive. Or don’t. It’ll survive.
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Cook the pasta: While the soup does its thing, boil your ditalini separately. It’s tempting to just throw the uncooked pasta in the broth, but it’ll soak up too much liquid and get bloated. Cook it al dente—those little tubes should still have some chew.
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Bring it all together: Drain the pasta, add it to the pot of soup along with the drained and rinsed cannellini beans. Let it all simmer together for another minute or two. That’s it! You’re one ladle away from warm comfort.
Storage Options
Leftovers? Oh yes, and they might even taste better the next day.
Once cooled, pop your pasta fagioli into an airtight container and store it in the fridge. It’ll keep beautifully for up to four days. In fact, the beans and veggies kind of… mingle overnight. The flavors marry. (But there’s no paperwork involved.)
If you’re thinking long-term, yes, you can totally freeze it. Just a tip though, you might wanna freeze the soup without the pasta. Why? Pasta turns kind of mealy when frozen. If you know you’re heading to the freezer, scoop out a portion before you mix the ditalini in. When you reheat it, just toss in fresh pasta. Easy.
To reheat, a quick simmer on the stovetop works best. If it seems a bit thick (it happens, soup gets clingy), just add a splash of broth or water to loosen it up.
Variations and Substitutions
Life’s too short not to make this your own. Got some odds and ends in your fridge? Let’s play.
- Use veggie broth instead of chicken: It shifts easily into a vegetarian version. Maybe even vegan if you skip the cheese garnish (but I’m not judging either way).
- Add greens: A handful of spinach or kale stirred in at the end wilts just enough and gives it a slightly peppery edge.
- Swap cannellini beans for another type: Navy beans or great northerns do the trick. Even chickpeas work, though the texture’s a bit firmer.
- Switch the pasta: No ditalini? No prob. Try small shells, elbow macaroni, or use up that last half cup of broken spaghetti.
- Boost the heat level: Want it spicier? Add a pinch more red pepper flakes or even a spoonful of Calabrian chili paste. No kidding.
What to Serve with Pasta Fagioli
This soup pretty much holds its own, but if you want to make an evening of it (or need something to mop up the bowl), here are a few ideas.
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A slice of crusty bread—like one of those bakery loaves with a crackly shell and fluffy middle—makes it easy to do some very intentional bowl-wiping. A little olive oil and flaky salt on the side doesn’t hurt either.
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You could pull together a bright green salad. Something crunchy and acidic, like arugula or romaine tossed with balsamic vinaigrette. It helps cut through the richness a bit.
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A wedge of savory cornbread would feel right too. If you happen to have the ingredients, these bacon basil cornbread muffins are kind of perfect alongside.
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Feeling fancy? Serve a smaller bowl as a starter before a main dish like pan seared cod with rainbow chard. It works beautifully for a cozy dinner where soup is just the intro act.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make pasta fagioli ahead of time?
Absolutely. It’s actually one of those soups that tastes better a day or two later. Just keep the pasta separate if you’re storing the soup for more than a day. That way the noodles won’t soak up all the broth and go mushy in the fridge. Reheat gently on the stove, and add a splash of extra broth or water if it thickens too much.
What kind of beans work best for pasta fagioli?
Cannellini beans are the traditional go-to, and for good reason—they’re creamy, mild, and hold their shape well. But if you’re in a pinch, navy beans, great northern beans, or even borlotti beans (if you can find them) all do the job. Just make sure they’re drained and rinsed if canned.
Is there a way to make it gluten-free?
Yes! Just swap the ditalini out for your favorite gluten-free pasta. They’ve come a long way, honestly. Brown rice pasta holds up nicely, or try chickpea pasta for extra protein. Cook it separately so it doesn’t disintegrate in the soup, then stir it in right before serving.
Can I use fresh herbs instead of dried?
Of course. Fresh parsley and basil add a bright pop of flavor—just add them at the very end of cooking so they don’t lose their… herbiness. If substituting dried with fresh, triple the amount (so 1 tablespoon dried = 3 tablespoons fresh). Go heavy handed if you’re feeling green-fingered.
Italian Pasta Fagioli
Ingredients
Soup Base
- 2 tbsp (30 ml) olive oil
- 2 carrots diced
- 1 zucchini diced
- 1 yellow onion diced
- 3 cloves garlic minced
Broth & Tomatoes
- 2 cups (480 ml) chicken broth or vegetable broth for vegetarian
- 1 can (400 g) diced tomatoes 14 oz (400g), with juices
- 1 cup (240 ml) tomato sauce
Herbs & Seasoning
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/4 tsp (0.25 tsp) red pepper flakes or more to taste
- 1/2 tsp (0.5 tsp) salt to taste
- 1/2 tsp (0.5 tsp) black pepper to taste
Pasta & Beans
- 3/4 cup (90 g) ditalini pasta or other small pasta
- 1 can (425 g) cannellini beans 15 oz (425g), drained and rinsed
Equipment
- Large pot or Dutch oven
- Saucepan
Instructions
- Heat the olive oil in a large pot over medium heat. Add carrots, zucchini, and onion. Sauté 7–8 minutes until softened. Add garlic and cook for 30 seconds, just until fragrant.
- Stir in chicken broth (or vegetable broth), diced tomatoes (with juices), tomato sauce, parsley, basil, red pepper flakes, salt, and pepper. Bring to a gentle simmer. Cook uncovered about 20 minutes, stirring occasionally.
- Meanwhile, bring a saucepan of salted water to a boil. Add ditalini pasta and cook al dente according to package instructions. Drain well.
- Add cooked pasta and rinsed cannellini beans to the soup. Simmer for 2-3 minutes to heat through and meld flavors. Taste and adjust salt or pepper if needed.
- Ladle into bowls. Serve hot, with crusty bread or a green salad if desired.
