Easy Pasta Fagioli: An Authentic 30-Minute Italian Soup

Craving a truly authentic Italian meal that’s both hearty and incredibly simple to make? Look no further than this Easy Pasta Fagioli recipe. Known as “pasta and beans” in Italian, this classic peasant dish transforms humble pantry staples into a rich, savory, and deeply satisfying soup. Don’t be fooled by its simple ingredients; this rustic soup is packed with robust flavor, making it the perfect one-pot meal for a cozy weeknight dinner. This is the kind of recipe that tastes like it has been simmering on the stove for hours, but it comes together in just about 30 minutes, proving that authentic Italian cooking can be both quick and delicious.

Ingredients

Here are the simple, wholesome ingredients you’ll need for this classic Italian soup.

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Timing

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

In just half an hour, you can have a steaming bowl of this authentic Italian comfort food on your table.

Step-by-Step Instructions

Step 1: Sauté the Soffritto

In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the diced carrot, celery, and onion. This trio of vegetables, known as a soffritto in Italian cooking, forms the flavorful base of the soup. Cook and stir until the vegetables are soft and fragrant, about 5-7 minutes. Add the chopped garlic and sauté for one more minute until aromatic, being careful not to let it burn.

Step 2: Simmer the Tomato Broth

Stir in the four cans of tomato sauce, the chicken broth, dried parsley, dried basil, and a generous pinch of freshly ground black pepper. Bring the mixture to a gentle simmer and let it cook for 20 minutes. This simmering time is crucial for allowing the flavors to meld together into a rich, cohesive broth.

Step 3: Cook the Pasta

While the soup is simmering, bring a large pot of lightly salted water to a boil. Add the ditalini pasta and cook for about 8 minutes, or until it is al dente (tender but with a slight bite). Tip: Cooking the pasta separately prevents it from absorbing too much liquid from the soup and becoming mushy. Once cooked, drain the pasta well.

Step 4: Combine and Finish

Add the drained and rinsed cannellini beans and the cooked ditalini pasta to the simmering soup. Stir everything together and let it simmer for just 1 to 2 minutes more, until the beans and pasta are heated through.

Step 5: Serve and Enjoy

Ladle the hot soup into bowls and enjoy immediately. This Easy Pasta Fagioli is a complete, satisfying meal all on its own.

Nutritional Information

This is an estimate per serving, based on the recipe yielding 6 servings.

• Calories: 350 kcal
• Protein: 14 g
• Carbohydrates: 65 g
• Fat: 4 g
• Fiber: 10 g

This soup is an excellent source of plant-based protein and fiber from the beans, making it both filling and nutritious.

Healthier Alternatives and Variations

• Make it Vegetarian/Vegan: Simply swap the chicken broth for vegetable broth to create a delicious and hearty plant-based meal.
• Add More Veggies: Boost the nutritional content by adding a cup of chopped spinach or kale to the soup along with the beans and pasta.
• Whole Wheat Pasta: For extra fiber, substitute the ditalini with a whole wheat version.
• Add Some Heat: For a spicy kick, add a pinch of red pepper flakes along with the garlic.
• Add Meat: For a non-traditional but heartier version, brown some pancetta or Italian sausage in the pot before adding the vegetables.

Serving Suggestions

Elevate this humble soup into a memorable Italian feast with these simple serving ideas.

• Garnish: A drizzle of high-quality extra virgin olive oil and a generous sprinkle of freshly grated Parmesan or Pecorino Romano cheese over each bowl is a must.
• Crusty Bread: Serve with a loaf of warm, crusty Italian bread for dipping into the rich tomato broth.
• Fresh Herbs: A sprinkle of fresh, chopped parsley or basil right before serving adds a burst of freshness and color.
• Simple Salad: Pair the soup with a simple arugula salad dressed with lemon and olive oil for a complete and balanced meal.

Common Mistakes to Avoid

• Cooking the Pasta in the Soup: While some one-pot versions exist, cooking the pasta directly in the soup can cause it to absorb too much broth, making the pasta mushy and the soup overly thick. Solution: Cook the pasta separately and add it at the very end for the best texture.
• Not Rinsing the Beans: Canned beans are packed in a starchy liquid that can make your soup cloudy and add a “canned” flavor. Solution: Always drain and rinse canned beans thoroughly before adding them to your soup.
• Under-Simmering the Broth: The 20-minute simmer is essential for developing a deep, rich flavor. Solution: Don’t rush this step. Let the tomato broth and herbs meld together properly.

Storing Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4-5 days. The flavor often gets even better the next day! Pro Tip: Store the pasta separately from the soup if possible to prevent it from getting too soft.
• Reheating: Reheat gently on the stovetop over low heat. The pasta will have absorbed some of the liquid, so you may need to add a splash of water or broth to thin it out to your desired consistency.
• Freezing: This soup freezes well, but it’s best to do so without the pasta. Freeze the soup base for up to 3 months. When you’re ready to serve, thaw the soup, bring it to a simmer, and add freshly cooked pasta.

Conclusion

This Easy Pasta Fagioli is a testament to the beauty of simple, rustic Italian cuisine. In just 30 minutes, you can create a hearty, flavorful, and comforting meal that feels both wholesome and indulgent. It’s the perfect recipe for a busy weeknight, a chilly evening, or any time you need a delicious taste of Italy without the fuss. This satisfying soup is sure to become a staple in your recipe collection.

We’d love to hear how this recipe turned out for you! Try it tonight and share your experience in the comments below. Don’t forget to rate the recipe and subscribe for more quick and authentic Italian meals.

FAQs

Q1. What does “Pasta Fagioli” mean?

“Pasta e fagioli” literally translates to “pasta and beans” in Italian. It’s a classic, hearty soup that originated as a peasant dish, celebrated for its use of inexpensive yet filling ingredients.

Q2. Can I use different types of beans or pasta?

Yes! While cannellini beans and ditalini pasta are traditional, feel free to experiment. Great Northern beans or chickpeas would work well in place of cannellini. For the pasta, any small shape like small shells, elbows, or tubetti would be a great substitute.

Q3. How can I make this soup thicker and creamier?

For a creamier texture, you can blend about one cup of the beans with a little bit of the soup broth and then stir the purée back into the pot. This technique, common in authentic Italian recipes, thickens the soup naturally without adding any cream.

Q4. Is this recipe similar to the Olive Garden version?

While both are pasta and bean soups, this recipe is a more traditional, broth-based Italian version. The famous Olive Garden Pasta Fagioli is often heartier and includes ground beef, making it more of a thick stew. This recipe focuses on the classic, simple marriage of tomatoes, beans, and pasta.

Easy Pasta Fagioli: An Authentic 30-Minute Italian Soup

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• Author: Evelyn Marcella Rivera
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

Hearty, comforting, and on the table in 30 minutes—this classic Italian pasta e fagioli combines a tomato-herb broth, tender ditalini, and creamy cannellini beans for a weeknight-friendly soup everyone loves.

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Ingredients

Units USM Scale 1x2x3x

Soup Base

• 1 tbsp olive oil
• 1 carrot, diced (medium)
• 1 stalk celery stalk, diced
• 1 slice yellow onion, diced (thin slice)
• 1/2 tsp garlic, finely chopped

Tomato Broth

• 4 8–ounce cans tomato sauce
• 1 14–ounce can chicken broth (or vegetable broth)
• 1 tbsp dried parsley
• 1/2 tbsp dried basil leaves
• freshly ground black pepper (to taste)

Pasta & Beans

• 1 1/2 cups ditalini pasta
• 1 15–ounce can cannellini beans (drained and rinsed)

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Instructions

1. Sauté the Soffritto: In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the diced carrot, celery, and onion. Cook and stir until soft and fragrant, about 5–7 minutes. Add the chopped garlic and sauté for 1 minute more, until aromatic.
2. Simmer the Tomato Broth: Stir in the tomato sauce, chicken broth, dried parsley, dried basil, and a pinch of black pepper. Bring to a gentle simmer and cook for 20 minutes to meld the flavors.
3. Cook the Pasta: Meanwhile, bring a large pot of lightly salted water to a boil. Add the ditalini and cook for about 8 minutes, until al dente. Drain well.
4. Combine and Finish: Add the drained cannellini beans and cooked ditalini to the simmering soup. Stir and simmer 1–2 minutes more, until heated through.
5. Serve: Ladle into bowls and enjoy immediately. Optional: garnish with extra-virgin olive oil, grated Parmesan, or chopped parsley.

Notes

For best texture, cook pasta separately and add just before serving. To store, keep pasta and soup in separate containers to avoid over-absorbing broth. Swap chicken broth with vegetable broth to make it vegetarian.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Cuisine: Italian

Nutrition

• Calories: 350
• Fat: 4
• Saturated Fat: 1
• Carbohydrates: 65
• Fiber: 10
• Protein: 14