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    Home » Recipes » Soup Recipes

    Easy Pasta Fagioli Recipe

    Published: May 23, 2022 · Modified: Aug 15, 2023 by Chef Dennis Littley

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    5 from 111 votes
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    pinterest images for pasta fagioli

    You’re going to love my Pasta Fagioli soup, loaded with ditalini pasta, cannellini beans, pancetta, vegetables, and a deliciously flavorful tomato broth. This hearty soup is the perfect addition to your dinner table!

    overhead view of pasta fagioli in a white bowl

    If you’ve never heard of this Classic Italian Soup, let me start by sharing how to pronounce its name correctly. Can you say Pasta Fazool?

    spoon in a white bowl filled with pasta fagioli

    This easy-to-make traditional Italian soup is a satisfying dish that will warm your body and your soul, it’s the ultimate comfort food.

    There are as many pasta fagioli soup recipes as there are Italian grandmothers and each one will have its own special touch. So, feel free to adjust this pasta fagioli recipe to fit your palate.

    Table of Contents:

    • Ingredients to make Pasta Fagioli Soup
      • Can I add meat to pasta Fagioli?
    • How do I make Pasta Fagioli?
    • Pasta e Fagioli Soup Recipe FAQ’s:
    • More Soup Recipes You’ll Love!
    • Pasta e Fagioli Recipe
      • Ingredients
      • Instructions
      • Notes
      • CAN I ADD MEAT TO PASTA FAGIOLI?
      • Nutrition

    Ingredients to make Pasta Fagioli Soup

    ingredients to make soup

    Let’s start by gathering the ingredients we need to make Pasta Fagioli. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

    Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    I use whole peeled San Marzano tomatoes (crushing them by hand or with an immersion blender) for all my cooking, but you can substitute your favorite crushed tomatoes or even tomato sauce (not pasta sauce). And while ditalini may be traditional, feel free to use another tiny pasta shape — elbow macaroni also works well.

    *If you’re not a fan of heat, leave out the red pepper flakes.

    Can I add meat to pasta Fagioli?

    Yes, you can. The Olive Garden’s pasta e fagioli has meat in it. You can use lean ground beef, ground turkey, or sweet, or spicy Italian sausage in your soup.

    Bacon can also be substituted for the pancetta.

    How do I make Pasta Fagioli?

    collage showing steps for making recipe
    • In a large pot over medium heat, add the olive oil and the pancetta. Cook until the pancetta is beginning to crisp. Remove the pancetta and place it on a paper towel-lined plate to drain. Save until needed.
    • Add the celery., carrot, onion, and leek to the pot. Allow the veggies to cook until they begin to soften, about 5 minutes.
    • Add the pancetta back into the pot along with the minced garlic and cook for 1-2 minutes.
    • Add the hand-crushed tomatoes, chicken broth, red pepper flakes, bay leaves, thyme, salt, and pepper to the soup pot. Lower the heat to medium-low and simmer for 10 to 15 minutes
    • Add the cannellini beans and al dente pasta to the soup and continue to simmer for another 10 minutes
    • Reduce the heat to low, add the thinly sliced chard (or greens of your choice) and Romano cheese (or freshly grated parmesan cheese) to the soup, and simmer for 10 minutes.

    *If you want to keep the soup vegetarian substitute vegetable broth for chicken broth. You can also use beef broth for a different flavor profile.

    *When it comes to the variety of canned beans to use, I prefer cannellini beans. That said, any creamy beans will work well, from red kidney beans to great northern beans, butter beans, or even black beans.

    *Pro-tip: Adding parmesan rind to the soup while cooking can give it savory flavor.

    finished pot of pasta fazool

    The soup is finished except for one final taste to make sure the seasonings are good. Adjust the seasonings as needed before serving it solo or with a side of crusty bread.

    *If you aren’t going to use all the soup in one setting, or intend to freeze some of the soup, DO NOT ADD all the pasta to the pot. Instead, place the pasta in the serving bowls and ladle the very hot soup over it. Place leftovers of this hearty Italian soup in an airtight container to enjoy the next day.

    view of pasta fagioli in a white bowl

    Garnish the Pasta Fagioli with ribbons of chard, grated Romano cheese, and freshly ground black pepper.

    This soup is the perfect light dinner, lunch, or starter for an Italian feast!

    Pasta e Fagioli Soup Recipe FAQ’s:

    Does pasta fagioli contain meat?

    Pasta Fagioli can contain meat, but you can easily omit it for a simple vegetarian recipe.

    What is the difference between fagioli and minestrone?

    The two are very similar soups. The primary difference between the two is that the pasta fagioli contains meat, while the minestrone does not.

    Do I have to add tomatoes to Pasta e Fagioli?

    No, you don’t. Different regions make this classic Italian soup differently. Some recipes don’t call for tomatoes. Just add extra broth to make up for the tomatoes.

    What type of pasta should I use to make Paste Fagioli?

    Ditalini is the preferred pasta for this Italian soup, but you can use any small pasta shape, such as tubetti, anelli, small macaroni, or small shells, can be used as a substitute.

    More Soup Recipes You’ll Love!

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      Tuscan Bread Soup {Ribollita}
    • overhead partial shot of minestrone in a white bowl
      Classic Minestrone Soup Recipe
    • white cup of seafood soup with slices of bread in the background
      How to make Restaurant-Style Seafood Soup

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    view of pasta fagioli in a white bowl
    Print Recipe Save Saved!
    5 from 111 votes

    Pasta e Fagioli Recipe

    You're going to love my Pasta Fagioli, loaded with ditalini pasta, cannellini beans, pancetta, vegetables and a deliciously flavorful tomato broth this soup is the perfect addition to any dinner table!
    Prep Time15 minutes mins
    Cook Time45 minutes mins
    Total Time1 hour hr
    Course: Soup
    Cuisine: Italian, Italian – American
    Servings: 8
    Calories: 530kcal

    Ingredients

    • 4 ounces pancetta diced
    • 2 tablespoon olive oil
    • 3 carrots peeled – small dice
    • 4 stalks celery small dice
    • 1 small onion small diced
    • 1 large leek rinsed – small dice(white and light green sections only)
    • 2 cloves garlic finely minced
    • 1 teaspoon thyme leaves only
    • 28 oz peeled whole tomatoes I use San Marzano
    • 6 cups chicken broth
    • 1 teaspoon sea salt to taste
    • ½ teaspoon black pepper to taste
    • ¼ teaspoon red pepper flakes to taste
    • 2 bay leaves
    • 2 15-ounce cans cannellini beans drained and rinsed
    • ½ pound ditalini pasta cooked
    • 1 head rainbow chard or your favorite green, cut into small ribbons. Reserve some for the garnish
    • 1 cup Romano cheese more to serve with soup
    US Customary – Metric
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    Instructions

    • over medium heat. Heat the olive oil and sauté the pancetta until golden brown. Remove and place in a paper towel-lined plate to soak up the excess grease. Reserve.
    • Add the onion, leek, carrot, and celery, sautéing until softened, about 5 minutes. Then, stir in the minced garlic and cook for a minute or two, or until fragrant.
    • Add the pancetta back into the pot.
    • Add the crushed tomatoes, chicken broth, red pepper flakes, bay leaves, thyme, salt and pepper. Lower the heat to medium-low and simmer for 10 to 15 minutes
    • Add the beans and pasta to the soup and continue to simmer for another 10 minutes
    • Taste and adjust the seasonings as needed.
    • Reduce the heat to low, add the thinly sliced chard (or greens of your choice) and Romano cheese to the soup and simmer for 10 minutes.
      *Reserve some of the chard for a garnish.
    • Garnish with chard ribbons, grated Romano cheese and freshly ground black pepper. Serve and enjoy!

    Notes

    I use whole peeled San Marzano tomatoes (crushing them by hand or with an immersion blender) for all my cooking, but you can substitute your favorite crushed tomatoes, or even tomato sauce (not pasta sauce).
    *If you’re not a fan of heat, leave out the red pepper flakes.

    CAN I ADD MEAT TO PASTA FAGIOLI?

    Yes, you can. The Olive Garden version has meat in it. You can use ground beef, ground turkey, sweet, or spicy sausage in your soup.
    Bacon can also be substituted for the pancetta.
    *If you want to keep the soup vegetarian substitute vegetable broth for the chicken broth and leave out the pancetta.
    *If you aren’t going to use all the soup at one setting, or intend to freeze some of the soup, DO NOT ADD all the pasta to the pot. Instead, place the pasta in the serving bowls and ladle the very hot soup over it.
    This soup will not freeze well with the pasta added.
     
    Do I have to use Cannellini Beans in Pasta Fagioli?
    No, you don’t. Cannellini or Borlotti Beans are the usual choices for pasta Fagioli, but you can use great northern beans or garbanzo beans (which makes it pasta e ceci), navy beans and even pinto beans.
    Do I have to add tomatoes to Pasta e Fagioli?
    No, you don’t. Different regions make this classic Italian soup differently. Some recipes don’t call for tomatoes. Just add extra broth to make up for the tomatoes.
    What type of pasta should I use to make Paste Fagioli?
    Ditalini is the preferred pasta for this Italian soup, but you can use any small pasta shape such as Tubetti, Anelli, small macaroni, or small shells can be used as a substitute.

    Nutrition

    Calories: 530kcal | Carbohydrates: 87g | Protein: 23g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 3348mg | Potassium: 3101mg | Fiber: 17g | Sugar: 38g | Vitamin A: 8077IU | Vitamin C: 149mg | Calcium: 640mg | Iron: 16mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. ELIZABETH GIERMAN

      January 29, 2023 at 9:28 am

      5 stars
      I made this hearty soup. It was delicious!!! I added a few of my own tweaks. I didn’t have any pancetta, so I used bacon. I also used just a little of pasta sauce that I had leftover and, crushed up some leftover meatballs. I couldn’t get warm that day, but after I devoured the soup, my innards were warmed up. Thank you so much for your recipe! I will continue to follow up on your great recipes. Thanks again Chef Dennis.

      Reply
      • Chef Dennis Littley

        January 29, 2023 at 9:34 am

        I’m happy to hear you enjoyed the soup and that used what you had on hand and tweaked it to your preferences! Thats what cooking is all about!

        Reply
    2. Shauna Callens

      June 19, 2022 at 1:19 pm

      5 stars
      Just like my Grandma-s! What fond memories!
      Shauna C.

      Reply
      • Chef Dennis Littley

        June 19, 2022 at 2:42 pm

        I’m happy to hear my pasta Fagioli was as good as your Grandma!

        Reply
    3. Denise

      May 24, 2022 at 9:49 pm

      5 stars
      This soup was fabulous! The only thing I did differently was I cooked it little bit longer than the recipe called for. The aroma was amazing! Thank you for sharing!

      Reply

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