You’ve had soup before. But have you had a soup so good it makes you question why you ever bothered with anything else? Pasta Fagioli—pronounced “pasta fazool” if you’re not trying to impress your Italian grandmother—is the hearty, soul-warming dish you didn’t know you needed.
It’s cheap, easy, and packed with flavor. Think of it as the lovechild of pasta and bean soup, raised by nonnas who knew how to stretch a dollar. And the best part?
You don’t need fancy ingredients or chef skills to nail it. Ready to upgrade your soup game? Let’s go.
Why Pasta Fagioli Slaps So Hard
This isn’t just another soup.
Pasta Fagioli delivers carbs, protein, and flavor in every spoonful. The beans make it creamy without dairy, the pasta keeps it satisfying, and the tomatoes add a tangy punch. It’s the kind of dish that tastes like it simmered for hours, even if you threw it together in 30 minutes.
Plus, it’s budget-friendly—because who wants to spend $20 on a bowl of soup?
Ingredients You’ll Need
Grab these staples (no weird, hard-to-find stuff here):
- Olive oil – The backbone of flavor.
- Onion, garlic, celery, carrot – The holy trinity (plus one) of Italian cooking.
- Canned tomatoes – Diced or crushed, your call.
- Cannellini beans – Creamy, dreamy, and packed with protein.
- Vegetable or chicken broth – Store-bought is fine; we’re not judging.
- Ditalini pasta – Or any small pasta you’ve got lying around.
- Parmesan rind (optional) – Secret weapon for extra umami.
- Salt, pepper, Italian seasoning – Basic but essential.
How to Make Pasta Fagioli: A Foolproof Listicle
- Sauté the veggies. Heat olive oil, then cook onion, garlic, celery, and carrot until soft. This is where the flavor starts.
- Add tomatoes and beans. Stir in the tomatoes (juice and all) and drained beans. Let it simmer for 5 minutes.
- Pour in the broth. Add broth and that optional Parmesan rind.
Bring to a boil, then reduce heat and let it simmer for 15 minutes.
- Cook the pasta. In a separate pot, boil the pasta until al dente. Drain and set aside. Pro tip: Don’t cook it in the soup unless you want mushy pasta later.
- Combine and serve. Add the pasta to the soup, stir, and let it hang out for a minute.
Fish out the Parmesan rind (if you used it) and season to taste.
How to Store It (Because You’ll Have Leftovers)
Store soup and pasta separately if you can. The pasta soaks up broth like a sponge, so keeping them apart means no sad, bloated noodles. In the fridge, it lasts 3–4 days.
For the freezer, skip the pasta and freeze just the soup base—thaw, reheat, and add fresh pasta later.
Why This Recipe is a Winner
Pasta Fagioli isn’t just delicious—it’s practical. It’s high in fiber and protein thanks to the beans, and the veggies sneak in nutrients without tasting like health food. It’s also customizable (see alternatives below) and costs pennies per serving.
Oh, and did we mention it’s comfort food that doesn’t leave you in a carb coma? Winning.
Common Mistakes to Avoid
- Overcooking the pasta. Mushy pasta = sad soup. Cook it al dente separately.
- Skipping the Parmesan rind. It’s optional, but it adds a depth of flavor that’s borderline magical.
- Using no-name canned tomatoes. Splurge on the good stuff—your taste buds will thank you.
Alternatives for the Rebellious Cook
Feel like mixing it up?
Try these swaps:
- Beans: Swap cannellini for kidney beans or chickpeas.
- Pasta: Use small shells, elbows, or even gluten-free pasta.
- Broth: Swap vegetable broth for chicken or beef for a richer flavor.
- Add-ins: Spinach, kale, or sausage can take this from simple to next-level.
FAQs Because You’re Curious
Can I make this vegan?
Absolutely. Skip the Parmesan rind and use vegetable broth. FYI, nutritional yeast makes a great cheesy substitute.
Why can’t I cook the pasta in the soup?
You can, but the pasta will keep absorbing liquid and turn mushy.
Cooking it separately keeps things under control.
Can I use dried beans instead of canned?
Sure, but you’ll need to soak and cook them first. IMO, canned beans are the lazy (and smart) way to go.
How do I make it thicker?
Mash some of the beans before adding them, or let the soup simmer longer to reduce.
Final Thoughts
Pasta Fagioli is the ultimate no-fuss, big-flavor dish. It’s cheap, filling, and tastes like it took way more effort than it did.
Whether you’re meal-prepping or just craving comfort food, this recipe delivers. Now go forth and make soup magic.