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    Home » Recipes » Dinner Recipes

    Pasta e Fagioli Soup

    Last Updated: Aug 30, 2024 · Published: Jan 15, 2022 · by Seanna Borrows · This post may contain affiliate links. · As an Amazon Associate, I earn from qualifying purchases. · 10 Comments

    Jump to Recipe Pin This!
    Image of a bowl of Pasta Fagioli with title banner across the top.

    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!

    Image of a bowl of Pasta Fagioli with a hunk of bread.
    Jump to:
    • Food is Love
    • Why You'll Love This Recipe
    • Here's What You Need
    • How to Make Pasta e Fagioli
    • Recipe Tips
    • How To Serve Pasta e Fagioli
    • Recipe FAQs
    • Freezing and Storage
    • More Tasty Soup Recipes
    • 📖 Recipe
    • 💬 Community

    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

    Photo of Individual Ingredients.

    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.

    Image showing the Parmigiano-Reggiano stamp on the rind.

    How to Make Pasta e Fagioli

    Image of sauteed diced onions and minced garlic in olive oil.

    Building the Flavor Base

    Step 1. Sweat Onion and Garlic. Cook onions and garlic in olive oil until they're soft.

    Image showing vegetables being sauteed in a dutch oven.

    Step 2. Add carrots, celery, and potatoes, and cook for 10 minutes.

    Image of diced tomatoes and beans added to sauteed vegetables.

    Step 3. Toss in diced tomatoes, beans, cold water, beef broth, salt, and pepper.

    Image showing parmesan rind set into of a pot of Pasta Fagioli Soup.

    Simmer

    Step 4. Bring to a boil, then reduce heat. Add a Parmesan rind and simmer for 45-60 minutes.

    Image of a slightly blended pot of Pasta Fagioli.

    Step 5. Blend (kind of): Remove the rind and partially blend the soup with an immersion blender.

    Image showing uncooked pasta on top of a pot of Pasta Fagioli Soup.

    Add the Pasta

    Step 6. Bring back to a boil and add uncooked pasta. Cook for about 10 minutes.

    A pot of Pasta Fagioli with grated parmesan and butter on top.

    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.
    Image showing ladleful of Pasta Fagioli over a pot of soup.

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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

    What is the difference between Pasta Fagioli and Minestrone?

    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.

    What is the difference between Pasta Fagioli and Pasta Fazool?

    Pasta Fagioli is what this classic Italian soup is called in Italy. It is commonly called Pasta Fazool in the U.S.

    What to serve with Pasta e Fagioli?

    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.

    Image showing a bowl of Pasta Fagioli sprinkled with parmesan cheese with a silver spoon in the bowl.

    Freezing and Storage

    Make this Pasta e Fagioli Recipe ahead of time and freeze in restaurant storage containers for an easy weeknight dinner.

    Image showing Pasta Fagioli in food storage containers.

    More Tasty Soup Recipes

    • Image showing a bowl of homemade chicken soup placed on a light blue napkin with a white background.
      Homemade Chicken Soup Recipe
    • A bowl of cheesy potato soup topped with bacon bits, chopped green onion, and shredded cheese.
      The Best Cheesy Potato Soup With Bacon
    • Image showing a white bowl of yummy beef and cabbage soup on a walnut cutting board pictured with a blue kitchen towel in upper left corner.
      Beef and Cabbage Soup Recipe
    • Image of a bowl of Instant Pot Chicken Soup with a spoonful raised.
      Instant Pot Chicken Soup (+Video)

    Did you love this recipe? If you make this recipe and love it, stop back, give it a 5-star rating ⭐⭐⭐⭐⭐ and leave a comment. THANK YOU!! Follow Seanna's Kitchen and share this recipe with your friends on Facebook, Instagram, and Pinterest, and subscribe to my Newsletter for ALL the latest recipes! We'd love to hear from you!

    📖 Recipe

    Image of a bowl of Pasta Fagioli with a hunk of bread.

    Pasta e Fagioli Soup

    Pasta e Fagioli - Tasty Italian soup recipe made with pasta and beans. Secret flavor booster takes this recipe to next level deliciousness!
    Made with pantry staples and common vegetables you probably already have in house. This will be your new go to soup recipe that your whole family will be asking for on repeat. Add our secret flavor booster and some serve with some homemade garlic breadsticks and you'll be good to go for an easy weeknight dinner.
    5 from 4 votes
    Print Pin Save Recipe!Saved!
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 8 Servings
    Calories: 383kcal
    Author: Seanna Borrows

    Equipment

    • stock pot

    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.
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    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

    YouTube 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.

    Nutrition

    Calories: 383kcal | Carbohydrates: 42g | Protein: 13g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 1693mg | Potassium: 474mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2943IU | Vitamin C: 13mg | Calcium: 195mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE?Mention @SeannasKitchen and tag #seannaskitchen!

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    Comments

      5 from 4 votes

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      Recipe Rating




    1. Felicia says

      January 23, 2025 at 1:47 pm

      Question? I anticipate having leftovers. Will the pasta absorb the soup causing it to be bloated and soft? Should I cook the pasta separately ?

      Reply
      • Seanna Borrows says

        January 25, 2025 at 11:50 am

        The pasta will continue to absorb the liquid. I would definitely cook the pasta separate in that case.

        Reply
    2. Gloria says

      February 16, 2022 at 12:21 pm

      5 stars
      I could eat pasta every night of the week. This looks hearty and delicious. Perfect for batch cooking too.

      Reply
      • Seanna says

        February 17, 2022 at 12:13 pm

        Thanks so much Gloria. I feel same!

        Reply
    3. Maya says

      February 16, 2022 at 10:18 am

      5 stars
      This is great! Thanks for including the vegetarian option as well - we made it with vegetable stock which worked really well!

      Reply
      • Seanna says

        February 17, 2022 at 12:14 pm

        Thanks Maya! So glad to hear!

        Reply
    4. Linda says

      February 16, 2022 at 9:51 am

      5 stars
      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!

      Reply
      • Seanna says

        February 17, 2022 at 12:16 pm

        Thanks so much Linda! I've been making all the soups as well! So hearty and satisfying on cold winter nights.

        Reply
    5. Russ B says

      January 15, 2022 at 8:37 am

      5 stars
      Love this soup. Flavors are amazing and it reminds me of Rudi's in Chicago!!

      Reply
      • Seanna says

        January 15, 2022 at 8:55 am

        Great memories. I'm so glad you like it!

        Reply
    Photo of Seanna Borrows of Seanna's Kitchen.

    Hi, I'm Seanna!

    Welcome to my kitchen! I'm a Midwestern home cook and food blogger, sharing simple, tasty, family-friendly recipes.
    Good food…made with love…for the people you love…Now, that's a great recipe!

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