Recipe

Pasta e Fagioli Soup

A hearty Italian-inspired bean and pasta soup with a rich tomato broth, simple pantry ingredients, and a bright finish.

By Matt Campbell

•

4.8

A steaming bowl of pasta e fagioli soup with small pasta, white beans, diced tomatoes, and a drizzle of olive oil on a rustic wooden table with a spoon

Pasta e fagioli is one of those soups that somehow feels like a full meal and a warm hug at the same time. You get creamy beans, cozy carbs, and a tomato-y broth that tastes like it’s been simmering all afternoon, even when you made it on a Tuesday.

My version keeps things accessible: canned beans, basic aromatics, small pasta, and a couple flavor boosters that do the heavy lifting. Think tomato paste toasted in olive oil, a whisper of red pepper flakes, and a bright finish with lemon and herbs. It’s relaxed cooking with high payoff, which is exactly my kind of kitchen energy.

A kitchen counter with bowls of cannellini beans, small pasta, diced tomatoes, chopped onion, carrot, celery, garlic, and a small dish of tomato paste ready for soup prep

Why It Works

Deep flavor fast: Toasting tomato paste and sautéing the aromatics builds a savory base without hours of simmering.
Thick, restaurant-style body: Mashing a portion of the beans naturally thickens the broth, no cream needed.
Pasta that stays pleasant: Cooking pasta just to al dente (and storing smart) keeps the soup from turning into a noodle sponge.
Bright finish: Lemon and fresh herbs wake everything up so the soup tastes lively, not flat.

Pairs Well With

Storage Tips

Refrigerator: Store in an airtight container for up to 4 days. Cool it down promptly, then refrigerate. The soup thickens as it sits. Add a splash of broth or water when reheating.

Best texture tip: If you know you will have leftovers, consider cooking the pasta separately and adding it to each bowl. If the pasta is already in the soup, it will keep absorbing liquid.

Freezer: For best results, freeze the soup without pasta for up to 3 months. Thaw overnight in the fridge, reheat gently, and cook fresh pasta to stir in.

Reheating: Warm on the stove over medium-low, stirring occasionally. Taste and re-season with salt, pepper, and a squeeze of lemon at the end.

A glass meal prep container filled with pasta e fagioli soup cooling on a kitchen counter with a lid set nearby

Common Questions

Is pasta e fagioli supposed to be thick?

It can be anywhere from brothy to stew-like depending on the region and the cook. I like it comfortably thick. Mashing some beans and simmering briefly gives you that velvety body without turning it into paste.

What beans are best for pasta e fagioli?

Cannellini beans are classic and creamy. Great Northern beans also work. If you want something earthier, try borlotti. Chickpeas are not traditional, but they absolutely work in a pinch.

What pasta should I use?

Small shapes are the move: ditalini, small shells, elbow macaroni, or tubetti. They scoop nicely and cook quickly.

Can I make it vegetarian or vegan?

Yes. Use vegetable broth and skip the Parmesan rind. To keep that savory depth, add a little extra tomato paste or a splash of soy sauce. Smoked paprika is not classic here, but a small pinch can add nice warmth if you like that vibe.

How do I keep the pasta from getting mushy?

Cook it to al dente and do not over-simmer after adding it. For meal prep, cook pasta separately and add per serving.

Can I add meat?

Absolutely. Brown 4 to 6 ounces of pancetta, bacon, or Italian sausage first, then sauté the veggies in the rendered fat. It makes the soup extra hearty.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom pot (5 to 6 quart)
Wooden spoon
Chef’s knife and cutting board
Can opener
Measuring cups and spoons
Potato masher or fork (for mashing beans)
Ladle

Pasta e fagioli is one of those dishes that convinced me practical skills matter as much as any degree. It’s not fancy, but it rewards good habits: sweating the aromatics, seasoning in layers, tasting constantly, and knowing when to stop cooking so the pasta does not turn to mush.

I started making it when I needed real food after long days, the kind that stretches a pantry and still tastes like you tried. Now it’s my reset button meal. One pot, one spoon, and by the time I’m done, the kitchen smells like I have my life together. Even when I do not.

Pasta e Fagioli Soup

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6

Ingredients

2 tablespoons olive oil, plus more for serving
1 medium yellow onion, finely chopped
2 medium carrots, diced
2 celery ribs, diced
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes (optional)
1 (14.5-ounce) can diced tomatoes (preferably fire-roasted)
6 cups low-sodium chicken broth or vegetable broth, plus more as needed
2 (15-ounce) cans cannellini beans, drained and rinsed
1 Parmesan rind (optional, for simmering)
1 bay leaf
1 cup ditalini (or small shells/elbow macaroni)
1 to 2 cups baby spinach or chopped kale (optional)
1 tablespoon fresh lemon juice (about 1/2 lemon), plus more to taste
1/3 cup chopped fresh parsley or basil
Kosher salt and black pepper, to taste
Freshly grated Parmesan, for serving

Close-up of chopped onion, diced carrots, and diced celery in small bowls on a kitchen counter ready to start soup

Instructions

Sauté the base. Heat the olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 8 to 10 minutes, stirring occasionally, until softened and translucent.
Add garlic and toast the tomato paste. Stir in garlic and cook 30 seconds until fragrant. Add tomato paste, Italian seasoning, and red pepper flakes. Cook 1 to 2 minutes, stirring constantly, until the paste darkens slightly and sticks to the bottom in a good way.
Build the broth. Add diced tomatoes and stir, scraping up any browned bits. Pour in broth. Add bay leaf and Parmesan rind (if using). Bring to a gentle simmer.
Thicken with beans. Stir in the beans. Mash about 1/2 cup of the beans right in the pot to thicken the broth. If you do not have a masher, press the beans against the side of the pot with the back of a spoon. Simmer 10 minutes.
Cook the pasta. Add the pasta and simmer, stirring often, until just al dente, 8 to 10 minutes (check your package). If the soup gets too thick, add a splash more broth or water.
Soup to pasta ratio note: 1 cup pasta keeps this more soup-forward. If you want it extra pasta-y, use 1 1/2 cups and plan on adding an extra splash or two of broth as it simmers.
Finish bright. Turn off the heat. Stir in spinach (if using) until wilted. If you are using kale, let it simmer 2 to 3 minutes to soften before turning off the heat. Add lemon juice and herbs. Taste and adjust with salt and black pepper.
Salt tip: Broth and Parmesan can vary a lot. I like to start with about 1/2 teaspoon kosher salt early on, then adjust at the end once everything is in the pot.
Serve. Ladle into bowls and top with grated Parmesan and a drizzle of olive oil. Serve with toasted bread for dunking and do not overthink it.