Pasta e Fagioli - A hearty Italian soup that's super easy to make! It's got a secret ingredient that'll blow your mind. Trust me, you'll love it!
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This Italian soup is a total game-changer! It's packed with flavor and super easy weeknight dinner to make with ingredients you probably already have. Serve it with some buttery garlic breadsticks for the ultimate comfort food.
Looking for more tasty soup recipes? Don't miss our Cheesy Potato Soup, Instant Pot Chicken Soup, Beef and Cabbage Soup, or Homemade Chicken Soup.
Food is Love
Back when we were first married, my husband and I were obsessed with this Italian soup from the place around the corner. We’d get a big quart every weekend and eat it while sitting on the floor at the coffee table watching TV. It was always served with a loaf of warm, crusty bread, perfect for dipping.
This is my version of that soup, and it always reminds me of those cozy nights together.
Why You'll Love This Recipe
This easy soup is made with ingredients you probably already have. The secret flavor booster is a small piece of Parmesan rind! Simmer it with the soup for a rich, cheesy taste.
Here's What You Need
All you need to make delicious Italian soup recipe are some pantry staples and fresh vegetables.
- onion - Use yellow onion for this soup recipe. May substitute red onion, or Italian cipollini.
- potatoes - We use Russet potatoes for this recipe. Any yellow, white, or red potato will work fine, as well.
- cannellini beans - Use canned or dried beans. Good substitutes are cranberry, great northern, or kidney beans. Note: Soak dried beans overnight in water before you use them.
- beef broth - Some Pasta e Fagioli recipes use a piece of prosciutto rind, or ground beef to add flavor. I prefer beef broth, as I do not like to run into pieces of meat in this soup.
- parmesan rind - This is the special flavor enhancer of this tasty soup.
- Freshly Grated Parmigiano-Reggiano - Always adds the perfect finishing touch. Buy the highest quality Parmigiano-Reggiano you can find from your local grocery store or Italian grocer. Authentic Parmigiano-Reggiano is imported from Italy and has its name stamped name on the rind.
See the recipe card for full information on ingredients and quantities.
How to Make Pasta e Fagioli
Building the Flavor Base
Step 1. Sweat Onion and Garlic. Cook onions and garlic in olive oil until they're soft.
Step 2. Add carrots, celery, and potatoes, and cook for 10 minutes.
Step 3. Toss in diced tomatoes, beans, cold water, beef broth, salt, and pepper.
Simmer
Step 4. Bring to a boil, then reduce heat. Add a Parmesan rind and simmer for 45-60 minutes.
Step 5. Blend (kind of): Remove the rind and partially blend the soup with an immersion blender.
Add the Pasta
Step 6. Bring back to a boil and add uncooked pasta. Cook for about 10 minutes.
The Finish
Step 7. Finishing Touches. Turn off heat, add butter and Parmesan cheese, and stir until melted.
Step 8. Serve. Drizzle with olive oil and sprinkle with more Parmesan. Enjoy!
Recipe Tips
- Using Dried Beans - If using dried beans, make sure you soak them overnight in unsalted water. Cover the dried beans enough water (about 2 inches above the beans) to keep the beans covered once they expand in the water. Drain them in a colander the next day. Measure out 1 cup of soaked beans for use in this recipe.
- Meatless, or Vegetarian Option - For a vegetarian version, simply swap the beef broth with vegetable broth.
- Parmesan Rind - Parmesan Rind adds a savory depth of flavor that is just incredibly tasty.
- Add more water or broth if necessary - Sometimes, evaporation during the cooking process or absorption of the liquid by the pasta causes the soup to become too thick. Just add a little more water or broth if this happens.
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How To Serve Pasta e Fagioli
Serve this tasty Italian soup:
- With a drizzle of Extra Virgin Olive Oil
- Freshly grated Parmigiano-Reggiano
- Homemade Garlic Breadsticks
- Focaccia
- Even better the next day.
Recipe FAQs
Pasta Fagioli is a simpler soup with fewer vegetables and typically uses cannellini beans and beef broth. Minestrone is more complex, with a wider variety of vegetables and beans, and can be made with vegetable or chicken broth.
Pasta Fagioli is what this classic Italian soup is called in Italy. It is commonly called Pasta Fazool in the U.S.
Pasta Fagioli is delicious served with a drizzle of Extra Virgin Olive Oil and some freshly grated Parmigiano-Reggiano on top. Don't forget some crusty Italian bread or garlic breadsticks to dip into this thick soup.
Freezing and Storage
Make this Pasta e Fagioli Recipe ahead of time and freeze in restaurant storage containers for an easy weeknight dinner.
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📖 Recipe
Pasta e Fagioli Soup
Equipment
Ingredients
- ½ cup olive oil Divided. ¼ cup for cooking, and ¼ cup reserved for serving.
- 1 cup onion Diced.
- 2 cloves garlic Minced.
- 1 cup carrots Diced.
- 1 cup celery Diced.
- 1 cup potatoes Diced.
- 1 tablespoon kosher salt to be sprinkled in bit by bit during each cooking step.
- 15 ounces cannellini beans Drained.
- 14.5 ounces diced tomatoes Drained.
- 1 quart water. Cold.
- 1 quart beef broth.
- parmesan rind.
- 8 ounces ditalini pasta May substitute elbow macaroni.
- 1 tablespoon butter.
- 1 cup parmesan cheese Grated. Divided. ¼ cup for cooking and ¾ cup reserved for serving.
Instructions
- Sauté Onion and Garlic. Sauté onion and garlic in olive oil, until just translucent. Seasoning with a sprinkle of salt as they sauté.
- Add Vegetables. Add carrots, celery, and potatoes and sauté for 10 minutes, until vegetables are softened. Seasoning again with another sprinkle of salt as they sauté.
- Add Tomatoes, Beans and Cold Water, Broth, and Remaining Salt and Pepper. Toss in diced tomatoes, beans, cold water, beef broth, salt, and pepper.
- Simmer with parmesan rind. Bring to a boil, then reduce heat. Add a Parmesan rind and simmer for 45-60 minutes.
- Blend (kind of). Remove the rind and partially blend the soup with an immersion blender.
- Cook the Pasta in the Soup. Bring back to a boil and add uncooked pasta. Cook for about 10 minutes.
- Finishing Touches. Turn off heat, add butter and Parmesan cheese, and stir until melted.
- Serve. Serve with a drizzle of olive oil and a sprinkling of freshly grated Parmigiano-Reggiano over the top. Enjoy!
Video
Notes
Top Tips
- Add a parmesan rind. This is the secret flavor booster of this tasty soup. Parmesan Rind adds a savory depth of flavor that is just incredibly tasty.
- Add more water or broth if necessary. Sometimes, evaporation during the cooking process or absorption of the liquid by the pasta causes the soup to become too thick. Just add a little more liquid if this happens.
Felicia says
Question? I anticipate having leftovers. Will the pasta absorb the soup causing it to be bloated and soft? Should I cook the pasta separately ?
Seanna Borrows says
The pasta will continue to absorb the liquid. I would definitely cook the pasta separate in that case.
Gloria says
I could eat pasta every night of the week. This looks hearty and delicious. Perfect for batch cooking too.
Seanna says
Thanks so much Gloria. I feel same!
Maya says
This is great! Thanks for including the vegetarian option as well - we made it with vegetable stock which worked really well!
Seanna says
Thanks Maya! So glad to hear!
Linda says
I've been making all the soups this winter and this one is definitely my fave! (There's something about tiny pasta!) But, seriously...it's hearty, umami packed, but also feels like I'm fueling up right with this soup!
Seanna says
Thanks so much Linda! I've been making all the soups as well! So hearty and satisfying on cold winter nights.
Russ B says
Love this soup. Flavors are amazing and it reminds me of Rudi's in Chicago!!
Seanna says
Great memories. I'm so glad you like it!