italian pasta fagioli soup recipe
The Best italian pasta fagioli soup recipe
What I love most about this recipe is how it’s balanced—rich but not greasy, hearty but not heavy, and full of fiber and protein from the beans and pasta. It’s a great way to use up canned beans and pantry staples without making it feel like a chore. Plus, it’s perfect for any occasion: a quick meal for the family after a long day, a comforting side for a weeknight dinner, or even a light lunch on a warm day. And because it’s made in one pot, it’s easy to scale up if you’re feeding a crowd or just want leftovers for another day. It’s that kind of recipe that makes you feel good about cooking, not like you’re failing at it.
Classic Italian Pasta Fagioli Soup
A hearty, comforting soup featuring canned beans, pasta, and a rich tomato base. Perfect for a cold day or a cozy family meal.
🥘Ingredients
- 2 cups ditalini pasta (or small shells)
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained
- 1 (15 oz) can white beans, drained
- 1 (15 oz) can chickpeas, drained
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup red wine (optional)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- 1 cup canned tomato sauce
- 2 tbsp olive oil
- 2 slices crusty bread, torn into chunks
- 1/2 cup grated Parmesan cheese
👨🍳Directions
-
1
In a large pot, heat olive oil over medium heat. Add diced onion and sauté until soft, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant. -
2
Pour in the ditalini pasta, diced tomatoes, kidney beans, white beans, chickpeas, vegetable broth, red wine (if using), oregano, basil, and bay leaf. Stir well to combine. -
3
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until pasta is tender but still slightly firm. -
4
Remove the bay leaf. Stir in the tomato sauce and cook for an additional 5 minutes. Taste and adjust seasoning with salt and pepper if needed. -
5
For a crispy topping, preheat a kitchen torch. Lightly toast the torn bread chunks until golden and crispy. Sprinkle with grated Parmesan cheese before serving.
🔧Equipment
- Large pot
- Wooden spoon
- Colander
- Kitchen torch (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Italian Pasta Fagioli Soup Works
❓ Frequently Asked Questions About Italian Pasta Fagioli Soup
1. What is the best way to prepare the canned beans for this soup?
Use a fine-mesh strainer to rinse the canned beans under cold water to remove excess salt and any debris. Drain them well and let them sit in a colander until ready to add to the soup. This ensures a cleaner, more flavorful base.
2. Can I substitute fresh tomatoes for the canned ones in this recipe?
Yes, you can. Simmer 1 pound of fresh tomatoes (or 1½ cups of chopped tomatoes) in a small pot with 2 tablespoons of olive oil until they break down into a thick sauce. Strain out any seeds or skins for a smoother texture.
3. Should I use whole wheat pasta or regular pasta for this soup?
Whole wheat pasta adds a nice texture contrast and extra fiber, but regular pasta works fine too. If you prefer, use a mix of both—whole wheat for heartiness and regular for a lighter bite.
4. How do I make sure the soup stays creamy without using heavy cream?
Simmer the soup for 10–15 minutes after adding the beans and pasta to thicken the broth naturally. Stirring in a splash of milk or a spoonful of cream cheese at the end also adds richness without heaviness.
5. Can I add herbs or spices beyond basil and oregano?
Absolutely. A pinch of garlic powder, red pepper flakes, or even a fresh sprig of thyme or rosemary enhances the flavor. If you like, add a bay leaf for depth, but remove it before serving.
