Best Pasta Fagioli Soup is a comforting bowl filled with tender pasta, hearty beans, and a flavorful tomato broth. It’s a classic Italian dish that brings warmth and satisfaction with every spoonful. The combination of beans and pasta creates a nice mix of textures that make the soup feel both rich and comforting.
I love making this soup when the weather turns chilly because it’s so satisfying and fairly simple to prepare. One thing I always do is sneak in some fresh herbs like rosemary or thyme—they add such a nice, fresh touch. It’s also great because you can customize it easily with whatever veggies you have on hand, making it perfect for busy days.
My favorite way to enjoy Pasta Fagioli Soup is with a slice of crusty bread for dipping. It’s perfect for a cozy dinner and somehow always hits the spot, no matter what’s going on. Plus, this soup tastes even better the next day, so I always look forward to leftovers and sharing a meal that feels like a warm hug in a bowl.
Key Ingredients & Substitutions
Beans: Cannellini or great northern beans create a creamy texture and mild flavor. You can swap them with navy or kidney beans if needed. Using canned beans saves time, but soaking and cooking dry beans gives extra richness.
Pasta: Elbow macaroni or ditalini pasta work best because they hold up well in soup. Avoid large shapes that might get soggy. If gluten-free is needed, small gluten-free pasta is a good choice.
Ground Meat: Ground beef or Italian sausage adds depth and protein. For a vegetarian version, just skip the meat and add extra beans or mushrooms for umami.
Herbs & Seasoning: Dried oregano, basil, and thyme offer classic flavors. Fresh parsley at the end brightens up the soup—don’t skip it if you can help it!
How Do You Get the Perfect Flavor From Your Vegetables?
Softening your onions, celery, and carrots before adding the rest makes a big difference. Here’s how I do it:
- Heat olive oil over medium heat until shimmering.
- Add the chopped vegetables and cook gently, stirring often, for about 5 minutes.
- They should become soft but not brown—this draws out their natural sweetness.
- Then add the garlic last, cooking just 1 minute to avoid bitterness.
This simple step creates a rich, flavorful base that carries through the whole soup.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking soup evenly and big enough to hold all the ingredients.
- Wooden spoon – great for stirring without scratching your pot.
- Knife and cutting board – to chop your veggies easily and safely.
- Measuring cups and spoons – to keep your seasoning and liquids just right.
- Ladle – for serving hot soup neatly into bowls.
Flavor Variations & Add-Ins
- Swap ground beef with Italian sausage for a spicier, more flavorful soup.
- Use kale or spinach instead of parsley for added greens and nutrition.
- Add red pepper flakes for a subtle kick when you want it a bit spicy.
- Try Parmesan rind in the broth while simmering for extra cheesy depth.
Best Pasta Fagioli Soup
Ingredients You’ll Need:
For The Soup:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1 medium carrot, finely chopped
- 1 lb ground beef or Italian sausage (optional for meat version)
- 1 (14.5 oz) can diced tomatoes
- 4 cups beef or vegetable broth
- 1 (15 oz) can cannellini beans or great northern beans, rinsed and drained
- 3/4 cup dried elbow macaroni or ditalini pasta
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30 minutes to cook. The total time is roughly 40 minutes from start to finish. It’s quick enough for a weeknight meal but hearty and satisfying.
Step-by-Step Instructions:
1. Sauté Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion, celery, and carrot. Cook for about 5 minutes until the vegetables become soft, stirring occasionally.
2. Add Garlic and Meat:
Stir in the minced garlic and cook for 1 minute until fragrant. If you’re using ground beef or Italian sausage, add it now. Break the meat into small pieces and cook until browned and no longer pink. Drain excess fat if needed.
3. Add Liquids and Seasonings:
Pour in the diced tomatoes with their juices and the broth. Stir in oregano, basil, thyme, salt, and pepper. Bring everything to a boil.
4. Add Beans and Pasta:
Add the rinsed beans and dried pasta. Lower the heat to medium-low and let the soup simmer, uncovered, for about 15 minutes or until pasta is tender.
5. Finish and Serve:
Stir in the chopped fresh parsley and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and sprinkle each serving with grated Parmesan cheese. Serve hot alongside crusty bread or garlic toast for a complete meal.
Can I Use Frozen Pasta Instead of Dry Pasta?
Yes, you can use frozen pasta if you have it on hand. Just add it later in the cooking process since it cooks faster than dry pasta—about 3 to 5 minutes should do. Keep an eye on the texture to avoid overcooking.
Can I Make Pasta Fagioli Soup in Advance?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water if it’s too thick.
What Can I Substitute for Ground Beef?
If you want a vegetarian version, simply leave out the meat and add more beans or mushrooms for extra texture and flavor. You can also use ground turkey or chicken for a lighter option.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat, stirring occasionally, or microwave in short bursts until warmed through.
