If you’ve been searching for a comforting and hearty soup that sings with authentic Italian flavors, the Italian Pasta Fagioli Soup Recipe is an absolute winner. Bursting with tender beans, savory vegetables, fragrant herbs, and perfectly cooked pasta, this soup is like a warm hug in a bowl. Whether it’s a chilly evening or a simple craving for classic Italian goodness, this recipe is your go-to for a meal that’s easy to prepare yet rich in taste and texture. It’s a fantastic dish to share with loved ones or enjoy as a satisfying solo dinner, bringing that cozy Italian kitchen vibe right to your table.
Ingredients You’ll Need
Getting started is easy with simple, wholesome ingredients that come together to create the soul of this soup. Each item plays a vital role in building layers of flavor, texture, and color that make this dish so irresistible.
- 1 tablespoon olive oil: The foundational fat that adds richness and helps sauté the vegetables perfectly.
- 1 medium onion, diced: Adds natural sweetness and depth of flavor when softened.
- 2 medium carrots, diced: Brings subtle sweetness and a lovely color contrast.
- 2 celery stalks, diced: Offers a slightly peppery crunch and aromatic base.
- 3 cloves garlic, minced: Infuses the soup with that classic Italian pungency.
- 1 teaspoon dried oregano: Provides an earthy, slightly bitter herbal note.
- 1 teaspoon dried basil: Adds a sweet, aromatic lift essential to Italian cooking.
- 1/2 teaspoon crushed red pepper flakes (optional): Gives the soup a gentle kick of warmth if you like a little heat.
- 1 can (15 ounces) diced tomatoes, with juice: Brings brightness, acidity, and rich tomato flavor.
- 3 cups chicken or vegetable broth: The liquid heart of the soup that melds all flavors together.
- 1 can (15 ounces) cannellini beans, drained and rinsed: Creamy white beans that add protein and a smooth texture.
- 1 can (15 ounces) red kidney beans, drained and rinsed: Adds a hearty bite and color contrast.
- 1 cup small pasta (ditalini or elbow macaroni): Brings bite-sized comfort and chewy texture to the dish.
- Salt and freshly ground black pepper, to taste: Essential seasonings to balance and enhance the flavors.
- 1/4 cup freshly grated Parmesan cheese, for serving: For a salty, nutty finish that melts beautifully into each spoonful.
- 2 tablespoons fresh parsley, chopped, for garnish: Adds a pop of fresh herbaceous color and brightness.
How to Make Italian Pasta Fagioli Soup Recipe
Step 1: Sauté the Vegetables
Begin by warming up your olive oil in a large pot over medium heat. Toss in the diced onion, carrots, and celery and cook them gently for about five minutes. You want these veggies tender, softening into a flavorful base without browning too much. This step is crucial because it builds that sweet, mellow foundation that carries the soup.
Step 2: Add Garlic and Herbs
Next, fold in the minced garlic along with dried oregano, basil, and if you’re feeling adventurous, some crushed red pepper flakes. Stir everything together and let the garlic’s aroma fill your kitchen while cooking for another minute or two. These herbs bring that unmistakable Italian soul to your soup.
Step 3: Introduce Tomatoes and Broth
Pour in the canned diced tomatoes with their juice followed by your choice of chicken or vegetable broth. Stir everything well, watching how the colors start to blend and your soup base begin to take form. This liquid combination will gently simmer the flavors together creating a luscious sauce for the beans and pasta.
Step 4: Add the Beans and Simmer
Bring in the drained and rinsed cannellini and kidney beans. Turn up the heat until the soup reaches a gentle boil, then reduce it to a slow simmer. Let it cook uncovered for about twenty minutes, stirring occasionally. This step helps the flavors deepen and the beans soften further, making every spoonful hearty and satisfying.
Step 5: Cook the Pasta
While the soup simmers, cook your pasta separately according to package instructions until just al dente. Keeping the pasta separate until the final step prevents it from becoming mushy in the soup. Once cooked and drained, set it aside for the finish line.
Step 6: Combine and Season
After your soup has had time to mingle and develop flavor, stir in the cooked pasta. Taste and season with salt and pepper as you like. This is your chance to customize the taste to your liking, ensuring every spoonful is perfectly balanced.
Step 7: Serve Hot with Garnishes
Dish out your Italian Pasta Fagioli Soup Recipe steaming hot, sprinkling freshly grated Parmesan cheese and chopped parsley on top. These final touches add an irresistible savory finish and a fresh pop of color that invite you to dive in happily.
How to Serve Italian Pasta Fagioli Soup Recipe
Garnishes
Freshly grated Parmesan cheese is almost mandatory, melting beautifully into the hot soup and boosting savoriness. A sprinkle of chopped fresh parsley adds bright color and a hint of fresh herb flavor. For those who love a little extra kick, freshly cracked black pepper or a light drizzle of good-quality olive oil works wonders.
Side Dishes
This soup loves company! Pair it with warm, crusty Italian bread like a rustic ciabatta or garlic bread for dipping. A crisp green salad dressed lightly with lemon and olive oil balances out the heartiness of the soup. For something more indulgent, a cheese plate with mozzarella or parmesan rounds out the meal.
Creative Ways to Present
Serve this soup in warmed rustic bowls to keep it cozy longer, or even hollow out a small sourdough loaf for a fun edible bowl experience. For gatherings, offer a simple Parmesan and herb topping station so everyone can tailor their bowl. Adding a swirl of pesto or chili oil can bring an extra gourmet twist!
Make Ahead and Storage
Storing Leftovers
Leftover Italian Pasta Fagioli Soup Recipe keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to preserve freshness. Keep in mind, the pasta will continue to soak up the broth, so the soup might thicken—adding a splash of broth or water when reheating will bring it back to your preferred consistency.
Freezing
You can freeze this soup for up to 3 months, but it’s best to do so before adding the cooked pasta. Freeze the broth, beans, and vegetables in portion-sized containers. When ready to enjoy, thaw overnight and cook fresh pasta to add when reheating to avoid mushiness.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened too much in the fridge or freezer, add a little broth, water, or even a splash of tomato juice to loosen it up. Add cooked pasta towards the end to retain its texture and enjoy all those wonderful flavors anew.
FAQs
Can I make Italian Pasta Fagioli Soup Recipe vegetarian?
Absolutely! Simply use vegetable broth instead of chicken broth, and the soup remains just as hearty and flavorful. The beans and pasta pack plenty of protein and texture on their own.
What pasta works best in this soup?
Small shaped pastas like ditalini or elbow macaroni are perfect because they hold up well in the soup and nestle between the beans and veggies. They also make every spoonful satisfyingly chewy without overwhelming the other ingredients.
Is this soup spicy?
The recipe is mildly flavored by default, but the optional crushed red pepper flakes add a gentle warmth. You can skip them or adjust the quantity for a version that’s just right for your spice preference.
Can I use dried beans instead of canned?
Yes, but be sure to soak and cook dried beans thoroughly before adding them to the soup to ensure they’re soft and digestible. Using canned beans saves time without compromising taste.
How long does the soup last once cooked?
Stored properly in the fridge, this Italian Pasta Fagioli Soup Recipe will keep fresh and delicious for about 3 days. Just reheat gently before serving and add pasta if needed to refresh the texture.
Final Thoughts
There you have it — a wonderful, soul-satisfying Italian Pasta Fagioli Soup Recipe that’s easy enough for any night yet full of rich, classic flavors that make you feel like you’re dining in Italy. Whether you’re a soup lover or just craving something wholesome and warming, this dish is a sure crowd-pleaser. Give it a try, share it with someone special, and let this Italian favorite become one of your kitchen staples.
Print
Italian Pasta Fagioli Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Italian Pasta Fagioli Soup is a hearty and comforting classic Italian dish featuring tender vegetables, beans, small pasta, and a savory tomato broth. This nourishing soup combines cannellini and red kidney beans with aromatic herbs and garlic, perfectly balanced with grated Parmesan and fresh parsley for garnish. Ideal for a cozy meal, it’s simple to prepare and packed with flavors and textures.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Seasonings and Herbs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Liquids and Canned Goods
- 1 can (15 ounces) diced tomatoes, with juice
- 3 cups chicken or vegetable broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) red kidney beans, drained and rinsed
Pasta and Garnish
- 1 cup small pasta (ditalini or elbow macaroni)
- 1/4 cup freshly grated Parmesan cheese, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Prepare the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking until the vegetables are tender, about 5 minutes.
- Sauté the Garlic and Herbs: Add the minced garlic, dried oregano, dried basil, and crushed red pepper flakes if using. Stir and cook for another 1-2 minutes until the garlic is fragrant.
- Add Liquids and Tomatoes: Pour in the diced tomatoes with their juice and the chicken or vegetable broth. Stir well to combine.
- Add Beans and Simmer: Add the drained cannellini and red kidney beans to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 20 minutes, stirring occasionally.
- Cook the Pasta Separately: In a separate pot, cook the pasta according to the package instructions until al dente. Drain and set aside.
- Combine Pasta and Season: Once the soup has simmered for 20 minutes, add the cooked pasta to the pot. Stir to combine and season with salt and pepper to taste.
- Serve and Garnish: Serve the soup hot, garnished with freshly grated Parmesan cheese and chopped parsley.
Notes
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Adjust crushed red pepper flakes according to your preferred spice level or omit for a milder soup.
- You can substitute ditalini or elbow macaroni with other small pasta shapes like mini shells or orzo.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Adding the pasta separately prevents it from overcooking and becoming mushy in the soup.
