Pasta Fagioli is a classic, hearty Italian soup featuring creamy beans and small Ditalini pasta in a rich tomato broth. This versatile recipe can be made with or without Italian sausage and is ideal for a comforting dinner on a chilly evening.
Fagioli means “beans” in Italian. Pasta e fagioli can be prepared mild or spicy and is a great comfort-food choice when you want the flavors of Italy without a heavy pasta course. Traditional versions use creamy white beans—cannellini are most common—but you can substitute navy beans, great northern beans, red kidney beans, white kidney beans, or even pinto beans depending on what you have on hand. The balance of vegetables, herbs, and a savory tomato-beef broth (or vegetable broth for a vegetarian version) makes this soup satisfying and flavorful.
Ingredients
This pasta fagioli can easily be made vegan: omit the bacon and Italian sausage and use vegetable broth instead of beef broth. For the version shown here, you will need:
- Olive oil – a little for sautéing the vegetables
- Bacon – or pancetta for a slightly different flavor
- Ground Italian sausage – optional; pick mild, medium, or spicy
- Onion – white or yellow, diced
- Celery – chopped
- Carrots – 2–3, petite diced
- Garlic – fresh cloves, minced
- Dried rosemary
- Dried fennel seeds
- Ground allspice – adds a warm, aromatic note
- Beef broth – substitute vegetable broth for a vegetarian version
- Crushed tomatoes – San Marzano-style if available; whole peeled tomatoes pulsed in a food processor work well too
- Salt and freshly ground black pepper
- Fresh grated Parmesan – optional, for garnish
- Fresh parsley – optional, for garnish
- Ditalini pasta – traditional small tubular pasta; mini shells or mini elbow pasta are good substitutes
- Beans – canned cannellini and red kidney beans, drained and rinsed
- Optional seasonings – crushed red pepper flakes or Italian seasoning, to taste
How to make this delicious Italian soup
This soup comes together quickly but benefits from a short, gentle simmer to marry the flavors. A relaxed 20–30 minute simmer after adding the beans and pasta yields the best texture and depth. Below is an overview of the method; follow the ingredient list for exact amounts.
- Heat oil in a large stockpot over medium heat and add diced bacon, onions, celery, carrots, garlic, rosemary, and fennel seeds. Sauté until the vegetables are softened and the bacon has rendered some fat.
- Add the ground Italian sausage (if using) and break it up. Cook until no longer pink.
- Pour in the beef broth and crushed tomatoes, then stir in the ground allspice. Bring the mixture to a gentle boil and cook a few minutes to marry the flavors.
- Reduce heat to medium-low, stir in the drained beans and Ditalini pasta, and simmer until the pasta and beans are tender, about 10–20 minutes depending on pasta type.
- Taste and adjust seasoning with salt, freshly ground black pepper, and optional red pepper flakes.
- Ladle into bowls and garnish with chopped parsley and freshly grated Parmesan. Serve with warm crusty or garlic bread for a complete meal.
Serving suggestions
When prepared with Italian sausage and bacon, Pasta Fagioli makes a robust main course. Serve with garlic bread and a fresh green salad. A meatless version works well as a vegetarian entrée or as a lighter starter. For presentation, offer grated Parmesan, crusty bread, and extra red pepper flakes at the table so guests can customize their bowls.
Storage
Store leftovers in an airtight container in the refrigerator for 3–5 days. Pasta can absorb liquid over time; when reheating, add a splash of broth or water to loosen the soup. Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating to preserve texture.
Pasta Fagioli is a filling Italian soup that works for casual weeknight dinners, weekend meal prep, or a cozy weekend gathering. The combination of beans and small pasta makes it nutritionally satisfying while still feeling like a true comfort dish.
Related recipes
- Three Cheese Manicotti Crepes
- Seafood Manicotti Alfredo
- Beer Cheese Skillet Bread
- Oyster Artichoke Soup
- Caesar Salad Dressing (No Anchovies)
Pasta Fagioli
Ingredients
- 3 slices bacon, diced
- 1 tablespoon oil
- 1 pound ground Italian sausage (optional)
- 2 cups crushed tomatoes
- 4 cups beef broth
- 1 -15 ounce can red kidney beans, drained and rinsed
- 1 -15 ounce can cannellini beans, drained and rinsed
- 1 cup Ditalini pasta See recipe notes
- ¾ cup chopped celery (2 stalks)
- ¾ cup finely diced carrots (2–3 carrots)
- 1 cup diced onion yellow or white
- 1 tablespoon fresh minced garlic
- 1 teaspoon dried rosemary
- 2 teaspoons dried fennel
- 1 teaspoon ground allspice
- salt and pepper to taste
- fresh chopped parsley (optional) for garnish
- fresh grated Parmesan cheese (optional) for garnish
Instructions
Prep
-
Chop the onion, celery, and garlic; petite-dice the carrots. Cut the bacon into small pieces and drain and rinse the canned beans.
Make the soup
-
In a large stockpot over medium heat, add oil, diced bacon, onion, celery, carrots, garlic, rosemary, and fennel seeds. Sauté 5–8 minutes until vegetables are soft. Add Italian sausage and break it up; cook until no longer pink.
-
Add the beef broth, crushed tomatoes, and ground allspice. Bring to a gentle boil and simmer for about 10 minutes to blend flavors.
-
Reduce heat to medium, stir in the drained beans and Ditalini pasta, and cook 10–20 minutes or until the pasta and beans are tender. Season with salt and pepper to taste.
-
Serve garnished with chopped parsley and grated Parmesan cheese if desired.
Notes
Tomatoes – if you don’t have crushed tomatoes, pulse whole peeled tomatoes in a food processor or use diced tomatoes; adjust cooking time to blend textures.