If you are craving soul-warming comfort food that bursts with authentic Italian flavors, this Pasta e Fagioli Soup Recipe is calling your name. Imagine tender ditalini pasta swimming alongside creamy cannellini and red kidney beans in a fragrant broth bursting with garlic, herbs, and a touch of tomato sweetness. It’s a hearty, satisfying dish that feels like a warm hug on a chilly day. Whether you’re cooking for family or entertaining friends, this soup delivers pure deliciousness with every spoonful and becomes a cherished staple in your kitchen rotation.
Ingredients You’ll Need
This Pasta e Fagioli Soup Recipe showcases how simple, wholesome ingredients come together to create a dish that is as flavorful as it is comforting. Each item adds its own essential note, whether a fresh vegetable crunch, aromatic herb, or creamy bean texture.
- Olive oil: Provides a rich base for sautéing and adds a fruity depth to the soup.
- Yellow onion: Finely chopped for a sweet and savory foundation that balances the acidity of tomatoes.
- Carrots: Diced small to contribute natural sweetness and vibrant color.
- Celery stalks: Adds earthiness and a subtle crunch to the medley of vegetables.
- Garlic cloves: Minced to infuse the broth with a warm, aromatic punch.
- Dried oregano: Brings classic Italian herbaceous flavor that complements the beans perfectly.
- Dried thyme: Adds subtle fragrance and complexity.
- Red pepper flakes (optional): Gives a mild kick of heat if you enjoy a little spice.
- Diced tomatoes (canned): Introduce acidity and body, creating a hearty base for the soup.
- Tomato sauce: Enhances the tomato flavor while thickening the broth slightly.
- Chicken or vegetable broth: Brings everything together with a savory depth; vegetable broth keeps it vegetarian-friendly.
- Cannellini beans: Creamy and tender, these white beans absorb flavors beautifully.
- Red kidney beans: Offer color contrast and a firmer bite.
- Ditalini pasta: Small tube-shaped pasta that’s just the right size to mingle with beans in every spoonful.
- Salt and pepper: To taste, essential for seasoning and balancing flavors.
- Fresh parsley: Chopped for a bright, fresh finish.
- Grated Parmesan cheese: Adds a savory, nutty topping that melts slightly on the hot soup.
How to Make Pasta e Fagioli Soup Recipe
Step 1: Sauté the Vegetables
Begin by heating your olive oil in a large pot over medium heat. Toss in the yellow onion, diced carrots, and celery, cooking them gently for 5 to 7 minutes until they become soft and fragrant. This step builds the aromatic foundation of the soup, ensuring every bite is infused with warmth and depth.
Step 2: Add Garlic and Herbs
Next, stir in your minced garlic along with dried oregano, thyme, and red pepper flakes if you want a little heat. Cook everything together for just about 1 minute. This allows the garlic to bloom without burning and the herbs to release their essential oils, layering in complex flavors.
Step 3: Stir in Tomatoes, Sauce, and Broth
Pour in the canned diced tomatoes and tomato sauce, then add your chosen broth. Give everything a good stir to combine. Bring the pot to a rolling boil before reducing the heat so the soup can simmer gently for about 10 minutes. This simmer melds all the ingredients, developing a rich, harmonious broth.
Step 4: Add Beans and Pasta
Once the soup has simmered, toss in both the cannellini and kidney beans. Then immediately add the ditalini pasta, cooking uncovered for 8 to 10 minutes until the pasta is tender but still firm to the bite (al dente). The beans and pasta transform this broth into a satisfying, filling meal.
Step 5: Season and Finish
Season your soup with salt and freshly ground black pepper to taste. Remove it from the heat, stir in freshly chopped parsley, and let it rest for 5 minutes. This resting step allows the flavors to meld even more and gives the pasta just a touch more time to absorb the juices. Serve hot with a generous sprinkle of grated Parmesan cheese right on top.
How to Serve Pasta e Fagioli Soup Recipe
Garnishes
While Parmesan cheese is classic and always perfect, you can also garnish your Pasta e Fagioli Soup Recipe with a drizzle of good-quality extra virgin olive oil, a sprinkle of chopped fresh basil instead of parsley, or even crispy pancetta bits for a meaty crunch. Each of these adds a unique touch that can elevate your serving experience.
Side Dishes
This soup pairs beautifully with rustic crusty bread like a warm baguette or sourdough, perfect for dipping and soaking up all those rich, savory juices. A simple green salad with a zesty vinaigrette also balances the heartiness of the soup, keeping the meal light yet satisfying.
Creative Ways to Present
For an inviting presentation, serve this soup in deep bowls and top with a small mound of fresh herbs and a Parmesan crisp. You could also ladle it into hollowed-out mini bread bowls for a fun, rustic touch that’s sure to impress guests. The textures and colors in the bowl should feel as good as they taste.
Make Ahead and Storage
Storing Leftovers
Pasta e Fagioli soup tastes even better the next day as flavors continue to deepen. Store leftovers in an airtight container in the refrigerator for up to 3 days. Just be mindful the pasta may soak up some liquid and thicken the soup.
Freezing
You can freeze this soup, but since pasta tends to soften and change texture, it’s best to freeze the soup without pasta and add fresh pasta when reheating. Store it in a freezer-safe container for up to 2 months to enjoy any time.
Reheating
Reheat gently on the stovetop over medium-low heat. Add a splash of broth or water if the soup seems too thick. Stir frequently until warmed through. If you froze the pasta separately, cook fresh ditalini and add it just before serving for the best texture.
FAQs
Can I use a different type of pasta in this Pasta e Fagioli Soup Recipe?
Absolutely! While ditalini is traditional, small pasta shapes like elbow macaroni or small shells work wonderfully too. Just adjust cooking time to ensure pasta stays al dente.
Is this soup vegetarian or vegan?
If you use vegetable broth instead of chicken broth and skip the Parmesan or use a vegan alternative, this Pasta e Fagioli Soup Recipe is completely vegan and vegetarian-friendly.
How can I make the soup thicker?
Mashing a portion of the cannellini beans before adding them helps thicken the broth naturally without extra flour or starch. Simmering uncovered a bit longer can also reduce liquid for a heartier consistency.
Can I add meat to this soup?
Yes! For a meatier version, cooked pancetta, Italian sausage, or browned ground beef can be added early in the cooking process. This adds smoky, savory depth that pairs deliciously with the beans and pasta.
What’s the best way to store leftovers with pasta so it doesn’t get mushy?
To avoid mushy pasta, store soup and cooked pasta separately if possible. If storing together, keep the soup slightly broth-heavy to prevent the pasta from absorbing all the liquid. Reheat gently and consider cooking extra fresh pasta for serving if needed.
Final Thoughts
This Pasta e Fagioli Soup Recipe is truly a treasure of Italian cooking that delivers hearty nutrition and irresistible taste in every spoonful. Whether you’re warming up after a busy day or inviting loved ones over for a cozy meal, this dish promises to satisfy and comfort. Trust me, once you try it, Pasta e Fagioli will quickly become one of your all-time favorite soups to prepare and share. So grab your ingredients and dive into the wonderful world of homemade Italian soup today!
Print
Pasta e Fagioli Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Pasta e Fagioli Soup is a classic Italian comfort dish combining hearty beans, tender ditalini pasta, and a flavorful tomato base simmered with aromatic vegetables and herbs. Perfect as a satisfying main course, this vegetarian recipe is nutritious, easy to make on the stovetop, and ideal for cozy meals.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Herbs and Spices
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
Canned Goods
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can red kidney beans, drained and rinsed
Broth and Pasta
- 4 cups chicken or vegetable broth
- 1 cup ditalini pasta
Seasoning and Garnish
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese for serving
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Aromatics and Herbs: Stir in the minced garlic, dried oregano, dried thyme, and red pepper flakes if using. Cook for about 1 minute to release their flavors, making sure the garlic does not burn.
- Add Liquids and Tomatoes: Pour in the diced tomatoes, tomato sauce, and chicken or vegetable broth. Stir everything together thoroughly and bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce the heat and let the soup simmer gently for 10 minutes to meld all the flavors together.
- Add Beans and Pasta: Add the drained and rinsed cannellini beans and red kidney beans into the pot. Then stir in the ditalini pasta. Cook uncovered for 8 to 10 minutes, or until the pasta is al dente—tender but still with a slight bite.
- Season and Finish: Season the soup with salt and pepper to your taste. Remove the pot from heat, stir in the chopped fresh parsley, and let the soup rest for 5 minutes before serving. This allows the flavors to develop further.
- Serve: Ladle the hot soup into bowls and garnish generously with grated Parmesan cheese. Enjoy immediately for the best taste and texture.
Notes
- For a thicker texture, mash some of the beans before adding them to the soup.
- To create a meatier version, substitute pancetta or ground beef in place of olive oil and cook it with the aromatics.
- If the soup thickens after sitting or refrigeration, add a splash of broth or water to loosen it when reheating.
