As I stirred the pot, the tantalizing aroma of Italian Pasta Fagioli Soup filled my kitchen, instantly transporting me to a cozy trattoria in Italy. This beloved dish, a comforting blend of tender beans, fresh vegetables, and aromatic herbs, has a way of warming the heart and soul. Whether you’re a seasoned chef or just starting your culinary journey, this hearty recipe requires just 15 minutes of prep and 30 minutes of simmering, making it both quick and satisfying. Plus, it’s easily customizable—feel free to use whatever pasta or beans you have on hand! With each bowl being approximately 350 calories, it’s a guilt-free indulgence that’s perfect for any occasion. Are you ready to experience this bowl of happiness that’s sure to impress your loved ones?
Why Is Italian Pasta Fagioli Soup Special?
Hearty, Wholesome Ingredients: This soup is packed with protein-rich beans and colorful veggies, making it a nutrient-dense meal that nourishes both body and soul.
Easy Customization: With simple ingredient substitutions, you’re free to get creative. Want a vegan version? Just skip the cheese!
Quick and Convenient: Ready in about 45 minutes from start to finish, this soup fits perfectly into any busy schedule, making it a fantastic go-to for weeknight dinners.
Crowd-Pleasing Comfort: Perfect for family gatherings or casual get-togethers, this dish is bound to impress your guests, much like an Italian Sausage Breakfast.
Flavor Explosion: The combination of savory herbs and spices creates a depth of flavor that’s undeniably delicious, ensuring that every spoonful is a delight.
If you’re looking to elevate your meal, pair it with crusty bread or a fresh green salad for a complete dining experience!
Italian Pasta Fagioli Soup Ingredients
For the Soup
- Olive oil – For sautéing vegetables; avocado oil can be used for a different flavor.
- Onion (1 medium, diced) – Provides foundational flavor; shallots can be a suitable substitute.
- Carrots (2 medium, diced) – Adds natural sweetness; parsnips can be swapped for similar texture.
- Celery (2 stalks, diced) – Enhances the soup’s aroma; omit if celery isn’t your favorite.
- Garlic (3 cloves, minced) – Adds depth of flavor; garlic powder is a last resort.
- Dried oregano (1 teaspoon) – Imparts Italian flair; Italian seasoning works if you’re out of oregano.
- Dried basil (1 teaspoon) – Complements the flavor; use fresh basil for an elevated taste.
- Crushed red pepper flakes (1/2 teaspoon, optional) – Adds a hint of heat; adjust to your spice preference.
- Diced tomatoes (1 can, 15 ounces, with juice) – Gives acidity to the soup; fresh tomatoes can also be used.
- Chicken or vegetable broth (3 cups) – Builds the base; choose low-sodium for better salt control.
- Cannellini beans (1 can, 15 ounces, drained and rinsed) – Adds creaminess and protein; chickpeas make a great substitute!
- Red kidney beans (1 can, 15 ounces, drained and rinsed) – Offers color and texture; feel free to use other beans.
- Small pasta (1 cup, e.g., ditalini or elbow macaroni) – Provides heartiness; gluten-free pasta works if needed.
- Salt and freshly ground black pepper – Season to taste; don’t skip this essential step!
For Serving
- Parmesan cheese (1/4 cup, freshly grated) – Enhances flavor; skip for a vegan option.
- Fresh parsley (2 tablespoons, chopped) – Adds a refreshing touch; substitute with basil if you prefer.
This Italian Pasta Fagioli Soup is as comforting as it is nourishing, perfect for inviting warmth into your kitchen. Enjoy crafting this dish that speaks volumes of home-cooked love!
Step‑by‑Step Instructions for Italian Pasta Fagioli Soup
Step 1: Sauté Vegetables
Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, add 1 diced medium onion, 2 diced carrots, and 2 diced celery stalks. Sauté for about 5 minutes, stirring occasionally, until the vegetables turn tender and the onions become translucent. This combination builds a flavorful base for your hearty Italian Pasta Fagioli Soup.
Step 2: Aromatize the Mixture
Add 3 minced garlic cloves, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and ½ teaspoon of crushed red pepper flakes (if using) to the pot. Cook for an additional 1-2 minutes, stirring constantly, until the garlic is fragrant but not browned. The warmth of these spices will elevate the flavors, making your kitchen smell irresistible.
Step 3: Add Tomatoes and Broth
Pour in a 15-ounce can of diced tomatoes (with juice) and 3 cups of chicken or vegetable broth. Stir the mixture well to combine all the ingredients, and bring it to a gentle boil over medium-high heat. The acidity of the tomatoes will add depth to your Italian Pasta Fagioli Soup, creating a delightful base for the forthcoming flavors.
Step 4: Incorporate Beans and Simmer
Add 1 can each of drained and rinsed cannellini beans and red kidney beans. Once mixed, reduce the heat and let the soup simmer uncovered for about 20 minutes. Stir occasionally and let the flavors meld, giving the beans time to soften while enhancing the overall texture of your hearty soup.
Step 5: Cook Pasta Separately
While the soup simmers, bring a separate pot of salted water to boil and cook 1 cup of small pasta, such as ditalini or elbow macaroni, according to the package instructions until al dente. This usually takes about 8-10 minutes. Drain the pasta, rinse with cold water to stop the cooking process, and set aside for later.
Step 6: Combine Pasta and Season
After the soup has simmered, stir the cooked pasta into the pot. Season the entire mixture with salt and freshly ground black pepper to taste, allowing the flavors to unite in this comforting bowl of Italian Pasta Fagioli Soup. Ensure it’s not too salted, as you can always adjust during serving.
Step 7: Serve and Garnish
Ladle the hot soup into bowls and sprinkle each serving with freshly grated Parmesan cheese and chopped parsley for an added touch of flavor and color. The soup should be thick and hearty, showcasing the delightful combination of textures from the beans and pasta, perfect for a cozy mealtime.
Make Ahead Options
These Italian Pasta Fagioli Soup preparations are an excellent way to simplify your meal planning! You can chop your vegetables and store them in an airtight container for up to 24 hours in the refrigerator, ensuring they stay fresh and ready for use. Additionally, the beans can be rinsed and set aside, saving you even more time. When you’re ready to serve, simply heat the broth mixture, add your prepared ingredients, and finish cooking the pasta separately. This method allows you to enjoy a bowl of delicious Italian Pasta Fagioli Soup with minimal effort, making it perfect for busy weeknights!
Italian Pasta Fagioli Soup Variations
Feel free to get creative with your Italian Pasta Fagioli Soup and make it uniquely yours!
Gluten-Free: Substitute small pasta with quinoa or rice for a gluten-free and hearty option. Both grains soak in the flavors beautifully!
Vegan Delight: Omit the Parmesan cheese for a completely plant-based version. Consider adding a splash of nutritional yeast for cheesy flavor without dairy.
Extra Greens: Toss in a couple of handfuls of fresh spinach or kale towards the end of cooking. This gives a vibrant color and boosts the nutritional value.
Different Beans: Explore using black beans or pinto beans to vary the texture and flavor profile. Each option brings its own unique taste to your bowl.
Herb Swap: Use fresh thyme or rosemary instead of oregano and basil for a delightful twist. These herbs bring a fragrant aroma that pairs fabulously with the soup.
Heat Things Up: Add diced jalapeños or a touch of sriracha for an extra kick. This simple addition can elevate your soup from cozy to fiery!
Creamy Version: Blend a portion of the soup after cooking for a creamy texture. This method creates a rich, velvety base while still keeping the chunky goodness.
Serving Suggestions: Pair your soup with a slice of crusty bread or even a fresh green salad for a complete meal. If you’re feeling adventurous, try a drizzle of balsamic glaze for added flavor!
By varying the ingredients or techniques, you can create countless delightful versions of this comforting bowl of Italian Pasta Fagioli Soup, ensuring that the joy and warmth it brings never go out of style! And if you’re interested in other Italian-inspired meals, check out my 3-ingredient Italian Chicken or an easy Italian Sausage Breakfast casserole!
Expert Tips for Italian Pasta Fagioli Soup
Don’t Rush the Sauté: Properly sautéing vegetables builds a flavor foundation. Avoid browning the garlic to keep it deliciously mild, not bitter.
Pasta Timing: Cooking pasta separately is crucial. This prevents it from becoming mushy, ensuring a delightful bite in your Italian Pasta Fagioli Soup.
Leftover Magic: The flavors deepen overnight; make extra to enjoy for lunch the next day. Store in an airtight container in the fridge for optimal freshness.
Herbs Matter: Fresh herbs elevate the dish. Use the freshest basil and parsley you can find; dried herbs work too, but nothing beats fresh flavor.
Spice It Up: Adjust the crushed red pepper flakes according to your spice preference. Start with less and add more if desired for a gentle kick in your comforting soup.
How to Store and Freeze Italian Pasta Fagioli Soup
Fridge: Store leftovers in an airtight container for up to 3-4 days. The flavors actually improve overnight, making it a great meal prep option.
Freezer: To freeze, cool the soup completely, then transfer it to freezer-safe bags or containers for up to 2-3 months. Avoid adding pasta before freezing to prevent mushiness.
Reheating: When ready to enjoy, reheat on the stove over medium heat. If frozen, thaw overnight in the fridge before reheating for best results.
Separation Tip: If you’ve stored leftovers with pasta, you may notice some separation; simply stir well before serving your comforting Italian Pasta Fagioli Soup.
What to Serve with Hearty Italian Pasta Fagioli Soup
What better way to enhance your cozy bowl of soup than with perfectly paired dishes that delight the senses?
Crusty Italian Bread: The ideal companion for scooping up every last spoonful, its warm, golden crust adds a satisfying crunch to your meal.
Fresh Arugula Salad: A light, peppery salad brings a refreshing contrast to the rich soup. Toss with a simple lemon vinaigrette for brightness.
Garlic Breadsticks: Soft and buttery, these savory delights are perfect for dunking, adding flavor and texture to each bite.
Caprese Skewers: Juicy cherry tomatoes, fresh basil, and creamy mozzarella on skewer sticks create a burst of fresh flavor to complement your soup.
Roasted Vegetables: Caramelized and sweetened, root vegetables like carrots, potatoes, and beets not only provide a healthy side but also enrich the dining experience.
Italian Wine: A glass of Chianti or a crisp Pinot Grigio elevates the meal, offering a refreshing balance to the hearty soup.
Gelato for Dessert: Finish off with a scoop of creamy vanilla or rich chocolate gelato, providing a sweet and satisfying contrast to the savory meal.
Balsamic Glazed Asparagus: Drizzled with balsamic reduction, these tender asparagus spears infuse a delightful tanginess, perfectly pairing with the comforting soup.
Olive Tapenade Crostini: With savory flavors of olives and herbs, these crunchy bites are a wonderful starter to set the mood for your comforting Italian feast.
Italian Pasta Fagioli Soup Recipe FAQs
What type of beans should I use for Italian Pasta Fagioli Soup?
Absolutely! Cannellini and red kidney beans are classic choices for this dish, but feel free to get creative. Black beans, pinto beans, or even chickpeas work beautifully in this soup, giving you a variety of textures and flavors. Just make sure they’re drained and rinsed before adding them to the pot for the best result.
How do I store leftovers of Italian Pasta Fagioli Soup?
For sure! Store any leftover soup in an airtight container in the fridge for up to 3-4 days. I often find that the flavors develop even further overnight, making it taste even better the next day!
Can I freeze Italian Pasta Fagioli Soup?
Yes, you can! To freeze, allow the soup to cool completely first. Then, transfer it to freezer-safe bags or containers, leaving a bit of space for expansion, and it will be good for up to 2-3 months. Do keep in mind that for best texture, it’s best not to include the pasta—just add it fresh when you reheat it later.
What can I do if my soup seems too thick?
Very! If your Italian Pasta Fagioli Soup ends up thicker than you’d like, you can simply add a bit of extra broth or water during the reheating process. Just stir it in gradually until you reach your desired consistency. Don’t forget, cooking the pasta separately helps prevent it from soaking up too much broth, so you can control the thickness more easily.
Can I make this soup vegan-friendly?
Absolutely! To make a delicious vegan version of Italian Pasta Fagioli Soup, simply omit the Parmesan cheese, and use vegetable broth instead of chicken broth. It’s just as hearty and satisfying, and you won’t miss a thing!
How do I know if my vegetables are ripe for soup?
Great question! For the best flavor, choose fresh, vibrant vegetables: onions should be firm with no dark spots, carrots should be bright orange and not limp, and celery should be crisp. If you spot any signs of decay, like soft spots or dark patches, it’s best to choose another one for your soup.
Savor the Comfort of Italian Pasta Fagioli Soup Tonight
Ingredients
Equipment
Method
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced medium onion, 2 diced carrots, and 2 diced celery stalks. Sauté for about 5 minutes until tender and the onions become translucent.
- Add 3 minced garlic cloves, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and ½ teaspoon of crushed red pepper flakes. Cook for an additional 1-2 minutes until fragrant.
- Pour in a 15-ounce can of diced tomatoes and 3 cups of chicken or vegetable broth. Stir well and bring to a gentle boil.
- Add 1 can each of drained and rinsed cannellini beans and red kidney beans. Simmer uncovered for about 20 minutes, stirring occasionally.
- While the soup simmers, cook 1 cup of small pasta in a separate pot according to package instructions. Drain and rinse with cold water.
- Stir the cooked pasta into the pot. Season with salt and freshly ground black pepper to taste.
- Ladle the hot soup into bowls and sprinkle with freshly grated Parmesan cheese and chopped parsley.