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This Pasta E Fagioli Recipe is a simple soup filled with hearty vegetables, beans and pasta. A delicious recipe that is great for weeknight dinners or Sunday suppers.
We love soups in this household. I make them all the time, year round. Pasta E Fagioli, which means pasta and beans in Italian, is a simple and quick soup that the kids especially love because of the fun little tube shaped pasta in it. This soup comes together quick and is ready within 30 minutes, making it a perfect dish for weeknight dinners. Add a salad and some Easy Peasy Garlic Bread or slices of French Bread for mopping up the broth and you have a fast and comforting meal.
Ingredients for Pasta E Fagioli Recipe
- Olive Oil
- Pancetta (optional)
- Bay Leaf
- Salt and Pepper
- Tomato Suace
- Cannellini Beans (or Great Northern)
- Chicken Broth
- Ditalini Pasta
Can I use different beans for Pasta E Fagioli?
Yes, the great thing about this soup is that it is versatile. You can use pinto beans, kidney beans whichever you prefer. The traditional recipe calls for cannellini beans, but any bean would work.
Do I have to use Ditalini Pasta for this recipe?
No, you can use any type of short cut pasta you like. Small shells or elbow macaroni will work. In Italy, this soup was a recipe that used up the odds and ends of pasta boxes. They simply crushed the larger cuts of pasta to make them smaller, so they all would cook evenly.
How to Make Easy Pasta E Fagioli
Step 1: Prepare all the Ingredients
Gather all the ingredients and chop all the veggies. Open all the cans, drain and rinse the beans. When you prepare and gather everything first, recipes are much easier to follow and there is less room for mistakes.
Step 2: Sweat the Veggies
Add the olive oil to a large dutch oven or soup pot and add the diced pancetta if using. Cook the pancetta on medium heat until it is lightly browned, then add the onions, carrots, and celery. Sauté and sweat the veggies until the onions are translucent. Next add the garlic, thyme, rosemary, bay leaf, salt and pepper. Cook for a minute or two until the garlic is fragrant.
Step 3: Add Liquids and Beans
Step 4: Add the Pasta
Add the pasta and cook for 6-7 minutes until the pasta is almost al dente, stirring often to make sure the pasta does not stick to the bottom of the pot. Them remove the pot from the heat and let it cool about 5 minutes. As it cools the pasta will finish cooking.
Step 5: Serve and Enjoy
Serve the soup with some grated parmesan cheese for topping, bread for mopping and a salad for an extra dose of veggies. Enjoy!
Tips for the Best Pasta E Fagioli
- This soup is best served right away, otherwise the pasta will absorb too much of the soup broth and become mushy.
- If you want to make it ahead of time or if you are only serving 1-2 people, make the pasta separate, and then combine in individual bowls for serving.
- After adding the pasta to the pot, stir it often. Pasta will have a tendency to fall to the bottom and can stick to the pot.
More Soup & Stew Recipes to Try!
- Cheesy Broccoli Soup
- Chicken Taco Soup
- Instant Pot Split Pea Soup with Crock Pot Instructions too
- Chicken Wild Rice Soup
- Easy 3 Bean Chili
- Chicken Dumpling Soup
- Easy Tomato Soup
- Crock Pot Beef Stew
- Pizza Soup
- Crock Pot Ham and Potato Soup
Give this Pasta E Fagioli Recipe a try and let me know how much you enjoyed it in the comments below! Pictures encouraged on Instagram with the hashtag #heathershomemadekitchen You can also follow me on Social Media to see what other crazy things my family and I are doing! If you like what you see, please share with your friends and family!
Don’t forget to pin the recipe for later!
Pasta E Fagioli
- 2 tablespoons olive oil
- 2 oz pancetta, diced, optional
- 1 small onion, diced
- 2 small carrots, diced
- 2 celery ribs, diced
- 1 tablespoon garlic, minced
- 1 teaspoon thyme, dried
- ½ teaspoon rosemary, dried
- 1 bay leaf
- salt and pepper, to taste
- 1 15 oz can tomato sauce
- 2 15 oz cans cannellini beans, or great northern, drained and rinsed
- 1 cup water
- 4 cups chicken broth
- 1½ cups Ditalini pasta
- Grated Parmesan Cheese, for topping
- Heat olive oil on medium heat in large dutch oven or soup pot. Add pancetta (if using) and sauté until lightly browned.
- Add onions, carrots and celery and cook until onions are translucent.
- Stir in garlic, thyme, rosemary, bay leaf, salt and pepper. Cook until garlic is fragrant.
- Add tomato sauce, water, chicken broth and beans. Stir and bring to a low boil.
- Add the pasta and cook for 6-7 minutes until the pasta is almost al dente.
- Remove soup from heat and let cool for 5 minutes and allow the pasta to finish cooking.
- Serve with grated Parmesan cheese.