Nothing warms the soul quite like a steaming bowl of hearty Italian Pasta Fagioli Soup on a chilly evening. This classic bean soup, a cornerstone of comfort food and healthy recipes, brings together tender pasta, protein-rich beans, and vibrant vegetables in a savory broth. Every spoonful feels like a warm embrace—one that balances rustic simplicity with layers of flavor. It’s the kind of meal you’ll find yourself craving long after the last bite, especially when life’s pace picks up and you need something both satisfying and easy to prepare.
On busy weeknights or lazy Sundays, this beginner-friendly recipe takes just 15 minutes of preparation and 30 minutes of cooking, making it a perfect addition to your dinner or lunch rotation. I still remember the first time I whipped this up for friends; the fragrant dance of garlic and onions in olive oil filled the kitchen, and by the time I added a generous sprinkle of Parmesan cheese, everyone was lined up at the counter, bowls in hand. With approximately 350 calories per serving, it’s a guilt-free indulgence that proves simple ingredients can deliver extraordinary taste. Whether you’re a seasoned home cook or just starting your culinary journey, this Pasta Fagioli soup will quickly become a cherished staple.
KEY INGREDIENTS IN HEARTY ITALIAN PASTA FAGIOLI SOUP
Before we dive into the cooking steps, let’s meet the star players of this robust Italian soup. Each ingredient brings its own personality to the pot—some offering texture, others infusing aromatic depth, and all combining to create a harmonious blend of flavors that feels truly special.
- Olive oil
Serves as the flavorful foundation, gently sautéing aromatics while imparting that signature fruity richness you love in Italian cooking. A high-quality extra-virgin version elevates the soup’s heartiness.
- Onion
Adds natural sweetness and body when cooked until translucent, building layers of savory depth that underpin every spoonful of this bean soup.
- Garlic
Delivers a warm, pungent kick. When minced and briefly sautéed, it releases essential oils that mingle with the other vegetables, offering moments of zesty delight.
- Carrots
Bring a subtle earthiness and a touch of sweetness, along with a satisfying pop of color. They soften during the simmer, adding texture and nutrients.
- Celery
Offers a crisp, herbal brightness that complements the carrots, while also contributing to the classic soffritto base.
- Dried oregano
Infuses a slightly peppery, minty herbaceous note—an unmistakable hallmark of Italian soups.
- Dried basil
Lends a sweet, aromatic essence that enhances the tomato and broth mixture with a gentle, summery flavor.
- Salt and black pepper
Simple seasonings that sharpen and balance all the ingredients. Adjusting these to taste lets you tailor the soup’s personality.
- Diced tomatoes
Provide tangy sweetness and vibrant color, creating a luscious, tomato-forward backdrop for beans and pasta.
- Chicken or vegetable broth
Forms the nourishing, savory liquid base. Opt for homemade or low-sodium versions to control the richness and salt content.
- Cannellini beans
Creamy white beans that add protein and a velvety texture, making each spoonful satisfyingly rich.
- Red kidney beans
Offer a firmer bite and a deep maroon hue, creating contrast in both taste and appearance.
- Ditalini pasta
Small tube-shaped pasta that captures little pools of broth and tomato, perfect for an even distribution of flavors.
- Grated Parmesan cheese
Used as a garnish to introduce a nutty, salty finish. It melts slightly on hot soup, forming silky ribbons of flavor.
- Fresh parsley
Sprinkled on top for a burst of green color and a fresh, herbaceous lift just before serving.
HOW TO MAKE HEARTY ITALIAN PASTA FAGIOLI SOUP
Let’s walk through how to bring this comforting Mediterranean classic to life. From building a savory base to perfectly cooking your pasta and beans, each step is designed for easy cooking without sacrificing flavor.
1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Once the oil shimmers, add the diced onion and cook, stirring occasionally, until it turns soft and translucent, about 3–4 minutes. This gentle sauté develops the soup’s foundational sweetness.
2. Stir in the minced garlic, diced carrots, and diced celery. Continue cooking for an additional 5 minutes, stirring occasionally, until the vegetables begin to yield and soften. Be careful not to let the garlic brown too quickly—keeping the heat steady ensures balanced flavor.
3. Add the dried oregano, dried basil, salt, and black pepper. Use a wooden spoon to coat the softened vegetables evenly with these aromatic spices, toasting them for 1 more minute until they become fragrant and bloom in the hot oil.
4. Pour in the diced tomatoes, with all their juices, along with the chicken or vegetable broth. Increase the heat to bring the mixture to a rolling boil, which helps meld the tomato and herb flavors into the liquid.
5. Reduce the heat to low and let the soup simmer gently for about 15 minutes, allowing the vegetables to become tender and the broth to deepen in flavor. A gentle simmer keeps everything harmonious.
6. Add the cannellini beans, red kidney beans, and ditalini pasta to the pot. Stir well to combine, then continue simmering for another 10–12 minutes, or until the pasta is al dente—tender yet slightly firm to the bite.
7. Remove the pot from heat. Taste the soup and adjust seasoning with additional salt and pepper if needed, ensuring each spoonful is perfectly seasoned.
8. Ladle the hot soup into bowls and garnish generously with grated Parmesan cheese and chopped fresh parsley. The cheese melts into ribbons, and the parsley adds a fresh, vibrant finish.
SERVING SUGGESTIONS FOR HEARTY ITALIAN PASTA FAGIOLI SOUP
After all that simmering and stirring, it’s time to plate up and enjoy the fruits of your labor. Whether you’re hosting a cozy dinner or craving a solo comfort meal, these serving ideas enhance the experience and make each bowl Instagram-worthy.
- Serve in rustic bowls to showcase the soup’s vibrant colors. The slight textured edge helps catch the beans and pasta, making every spoonful a picture of homestyle charm.
- Accompany with crusty bread—think ciabatta or a warm baguette—perfect for dipping. Tear off chunky pieces to soak up the savory broth and bring an irresistible textural contrast.
- Drizzle a bit of extra-virgin olive oil over the top and sprinkle with red pepper flakes for a gentle heat. This finishing touch adds a glossy sheen and a tantalizing kick.
- Pair with a simple green salad, dressed in lemon vinaigrette. The crisp, bright greens and tangy dressing cut through the soup’s richness, keeping the meal balanced and refreshing.
HOW TO STORE HEARTY ITALIAN PASTA FAGIOLI SOUP
Whether you’re meal-prepping for the week or planning to enjoy this soup over multiple nights, proper storage is key to preserving its fresh taste and satisfying texture. Follow these tips to ensure each reheated bowl feels just as comforting as the first.
- Refrigeration: Cool the soup to room temperature, then transfer it into an airtight container. It will keep for up to 3 days in the fridge. When reheating, warm gently on the stove, adding a splash of broth if the pasta has thickened things up.
- Freezing: Allow the soup to cool completely before ladling into freezer-safe containers or bags. Leave a little headspace for expansion and freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop.
- Separate pasta: To avoid overly soft noodles, consider cooking the ditalini separately and storing it in its own container. Add the pasta to individual bowls or the pot just before serving or reheating, and stir until warmed through.
- Label and date: Always label containers with the date you made the soup. This simple step ensures you enjoy it while it’s at peak freshness and reduces food waste in the long run.
CONCLUSION
From start to finish, this Hearty Italian Pasta Fagioli Soup delivers a symphony of flavors that feels both nourishing and indulgent. We’ve walked through the easy cooking process—just 15 minutes of prep, 30 minutes of simmering, and you’ve got a bowl brimming with tender pasta, creamy beans, and vibrant vegetables. With a modest 350 calories per serving, it’s a healthy recipe that doesn’t skimp on comfort. As a beginner-friendly dish, it’s perfect for anyone looking to expand their repertoire of Italian soup classics without fuss. Whether you’re gathering for a casual lunch or seeking solace in a solo dinner, this soup welcomes you with open arms and a satisfied belly.
Feel free to print this article and tuck it into your recipe binder for easy reference—you’ll want to save it for those days when only a steaming bowl of Pasta Fagioli will do. You can also find an FAQ below to answer any lingering questions you might have about substitutions, variations, or troubleshooting. If you give this recipe a try, I’d love to hear how it turned out—drop your comments, questions, or feedback below! Your stories and tweaks make the kitchen feel closer, like sharing a meal around the table with friends. Buon appetito!
Hearty Italian Pasta Fagioli Soup
Description
This robust soup combines tender pasta, protein-rich beans, and vibrant vegetables, simmered in a savory broth for a comforting meal any time of year.
Ingredients
Instructions
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Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft, about 3–4 minutes.
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Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes, stirring occasionally, until the vegetables start to soften.
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Add the dried oregano, dried basil, salt, and black pepper. Stir to coat the vegetables with the spices and cook for 1 more minute.
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Pour in the diced tomatoes with their juice and the chicken or vegetable broth. Bring the mixture to a boil.
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Reduce the heat to low and simmer for about 15 minutes until the vegetables are tender.
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Add the cannellini beans, red kidney beans, and ditalini pasta to the pot. Stir well and simmer for another 10–12 minutes, or until the pasta is al dente.
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Remove the pot from heat. Taste and adjust seasoning with more salt and pepper if needed.
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Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped fresh parsley.
Note
- Feel free to substitute the ditalini pasta with any small pasta shape you have on hand.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- You can add cooked Italian sausage for a meaty variation of the soup.
- Leftovers can be stored in the fridge for up to 3 days; the pasta may absorb more liquid and thicken the soup.
- This soup is great for freezing; just remember to cook the pasta separately when reheating to maintain its texture.
