I still remember the first time I ladled a steaming pot of Pasta Fagioli onto my table — comforting, pleasantly rustic, and impossibly simple. This version keeps things straightforward: tender cannellini beans, juicy diced tomatoes, little ditalini pasta, and a fragrant soffritto base. It’s a dinner that warms the whole kitchen and comes together with pantry staples, making it perfect for busy weeknights or a cozy weekend soup night. If you enjoy bold, homey flavors, this will become a go-to. For another weeknight favorite with big flavor, try this chimichurri chicken thighs.
Why you’ll love this dish
Pasta Fagioli is beloved because it hits a lot of everyday needs: it’s budget-friendly, forgiving for novice cooks, and satisfying without requiring long simmer times. The balance of beans and pasta makes it filling but not heavy, and the tomato-broth base is a blank canvas for herbs, spicy salumi, or extra veg. Make it when you want a one-pot dinner that stretches well into lunches for the week.
“Simple ingredients, huge comfort — this soup is what I turn to when I want something that feels homemade without fuss.” — a regular at my kitchen table
If you’re planning a menu, pairing this with a bright appetizer like pea bruschetta makes for an easy, crowd-pleasing meal.
Step-by-step overview
This is a quick one-pot soup. You’ll sweat a classic soffritto (onion, carrot, celery), add garlic briefly, pour in diced tomatoes and broth, season, then stir in beans and small pasta. Pasta cooks right in the broth, so timing is key — cook to al dente so leftovers don’t turn mushy. Finish with grated Parmesan and parsley for freshness.
- Prep vegetables and open cans first.
- Sauté aromatics until soft.
- Add tomatoes + broth and bring to a boil.
- Add beans and pasta; cook until al dente.
- Simmer briefly, adjust seasoning, serve.
What you’ll need
- 1 cup ditalini pasta (or small pasta: elbow, orzo, or small shells)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, undrained
- 4 cups vegetable or chicken broth (low-sodium if preferred)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan for serving (optional)
- Fresh parsley for garnish (optional)
Notes and swaps:
- Swap ditalini for any small pasta. For gluten-free, use a GF small pasta and shorten cook time per package instructions.
- Use low-sodium broth and adjust salt at the end.
- If you want more protein, stir in shredded cooked chicken or crisp pancetta. For a richer finish, stir in a tablespoon of butter or a splash of extra-virgin olive oil.
- For a creamier texture, mash a few beans against the side of the pot and stir back in.
Also helpful for holiday menus: try pairing this with autumn desserts like a bourbon brulee pumpkin pie.
Step-by-step instructions
- Heat a large pot over medium heat. Add 2 tablespoons olive oil.
- Add the diced onion, carrot, and celery. Sauté, stirring occasionally, until softened and translucent, about 5–7 minutes. Keep the heat moderate so nothing browns too fast.
- Stir in the minced garlic. Cook 30–60 seconds until fragrant.
- Add the diced tomatoes with their juices. Stir to combine and let the mixture come up to a gentle simmer.
- Pour in the 4 cups of broth and bring to a boil.
- Season with 1 teaspoon dried oregano, 1 teaspoon dried basil, and salt and pepper to taste. Start light — you can always add more later.
- Add the drained cannellini beans. Stir and return to a gentle boil.
- Stir in 1 cup ditalini pasta. Cook according to package directions, usually 8–10 minutes, until pasta is al dente. Stir occasionally to prevent sticking.
- Reduce heat and let the soup simmer for 3–5 minutes so flavors meld. If it looks too thick, add a splash of broth or water. If too thin, simmer a bit longer.
- Taste and adjust seasoning. Ladle into bowls and top with grated Parmesan and chopped fresh parsley if using.
Best ways to enjoy it
Serve Pasta Fagioli with crunchy bread, garlic-roasted slices, or crusty focaccia to soak up the broth. A side salad with lemon vinaigrette brightens the meal. For a heartier spread, offer roasted vegetables or a charcuterie board. Spoon into shallow bowls and finish each portion with a drizzle of olive oil and extra Parmesan for a restaurant-style touch.
Storage and reheating tips
- Refrigerate in an airtight container for up to 3–4 days. The pasta will continue absorbing liquid, so the soup thickens in storage.
- To reheat: warm gently on the stovetop with a splash of broth or water to loosen the consistency. Reheat only once for safety and quality.
- To freeze: remove pasta before freezing if possible. Freeze the broth/bean mixture for up to 3 months. Thaw overnight, reheat, then stir in freshly cooked pasta.
- Safety: cool leftovers quickly (within 2 hours) and store in shallow containers in the fridge.
Pro chef tips
- Cook pasta al dente. It softens as it sits and when reheating.
- Reserve a cup of pasta cooking liquid (or broth) if you want to adjust thickness after the pasta is cooked. Its starch helps thicken and bind the soup.
- Toast dried herbs briefly in the pot after the soffritto to awaken their oils.
- Brighten the final dish with a squeeze of lemon or a teaspoon of red wine vinegar — acidity lifts the tomato-bean base.
- For a richer flavor, add a Parmesan rind to the pot while simmering (remove before serving).
For ideas on seasonal desserts to round out a comforting meal, see this bourbon brulee pumpkin pie.
Creative twists
- Vegetarian: use vegetable broth and skip any meat add-ins. Finish with toasted pine nuts for texture.
- Meat-forward: brown Italian sausage or pancetta in the pot before vegetables and cook vegetables in the rendered fat.
- Spicy: add a pinch of red pepper flakes when seasoning.
- Greens boost: stir in a handful of spinach or chopped kale at the end and cook until wilted.
- Slow-cooker: combine all ingredients (except pasta) and cook on low 6–8 hours; add pasta in the last 20–30 minutes. (See FAQs for more on slow-cooker methods.)
Common questions
Q: How long does this take to make?
A: Active hands-on time is about 15–20 minutes for chopping and sautéing. Cooking the soup takes another 15 minutes, so plan roughly 35–40 minutes total.
Q: Can I use dried beans instead of canned?
A: Yes. Use 1 cup dried cannellini beans (soaked and cooked) or about 2–2.5 cups cooked beans. Make sure they’re tender before adding pasta.
Q: Can I make this in a slow cooker?
A: Yes. Add soffritto, tomatoes, broth, herbs, and beans to the slow cooker and cook on low 6–8 hours. Add fresh pasta in the last 20–30 minutes, or cook pasta separately and stir in before serving to avoid mushy noodles.
Q: Is Pasta Fagioli healthy?
A: It’s a balanced meal with protein and fiber from beans, vegetables, and controlled fat from olive oil. Use whole-grain or legume-based pasta for extra fiber and protein.
Conclusion
If you want a different take or inspiration from another cook’s pantry-friendly version, check out The Ultimate Pasta e Fagioli Soup! – My Incredible Recipes for comparison. And if you’re thinking of converting this into a slow-cooker staple for busy days, browse 55 Best Crockpot Recipes – Easy Slow-Cooker Dinner Ideas for tips and slow-cooker-friendly adaptations.
Pasta Fagioli
Ingredients
Main Ingredients
- 1 cup ditalini pasta (or small pasta: elbow, orzo, or small shells) Use any small pasta.
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, undrained
- 4 cups vegetable or chicken broth (low-sodium if preferred) Adjust salt accordingly.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste Start light with seasoning.
- Grated Parmesan for serving (optional)
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Heat a large pot over medium heat. Add 2 tablespoons olive oil.
- Add the diced onion, carrot, and celery. Sauté, stirring occasionally, until softened and translucent, about 5–7 minutes.
- Stir in the minced garlic and cook for another 30–60 seconds until fragrant.
- Add the diced tomatoes with their juices and let the mixture come to a gentle simmer.
Cooking
- Pour in the 4 cups of broth and bring to a boil.
- Season with oregano, basil, salt, and pepper to taste.
- Add the drained cannellini beans and return to a gentle boil.
- Stir in the ditalini pasta and cook according to package directions, usually 8–10 minutes, until pasta is al dente.
- Reduce heat and let the soup simmer for 3–5 minutes.
- Taste and adjust seasoning. Ladle into bowls and top with grated Parmesan and chopped parsley if using.
