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    Ask Chef Dennis » Recipes » Starters » Soup Recipes » Easy Pasta Fagioli Recipe

    Easy Pasta Fagioli Recipe

    Published: May 23, 2022 · Modified: Jun 22, 2022 by Chef Dennis Littley · 3 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    5 from 32 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!

    May thanks to my Friends at Sprouts Farmers Market for sponsoring this post and for providing such an amazing shopping experience.

    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 the recipe.

    chef dennis with a cart full of produce at Sprouts.

    One of my great joys in life is grocery shopping. And nothing is worse than having to settle for less than desirable produce and groceries….sigh. And that my friends is why I love shopping at Sprouts Farmers Market!

    If you’ve never experienced the joy of Sprouts, you don’t know what you’re missing. As a chef, I know sourcing good ingredients makes all the difference in cooking up delicious dishes. Knowing that you’re buying the best available products makes life so much easier and so much more delicious!

    four images showing produce at sprouts

    Sprouts is all that and more. Their produce is second to none and when it comes to bulk items, the choices are limitless.

    row of sprouts bulk items

    They feature hundreds of bins and barrels brimming with freshly roasted coffee beans, rice, nuts, dried fruits, granolas, trail mixes, baking essentials, spices and sweets. You can indulge in irresistible treats like dark chocolate cashew clusters or good-for-you items like rolled oats.

    They carry a great assortment of products to meet your healthy lifestyle and dietary needs, including no sugar added, sugar-free, organic and natural items.

    Are you ready to start shopping at Sprouts Farmers Market? Click on the link to find a Sprouts near you.

    What ingredients do I need to make Pasta Fagioli?

    ingredients to make pasta fagioli

    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).

    *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.

    How do I make Pasta Fagioli?

    six images showing how to make pasta fagioli.
    • In a large stockpot 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 the chicken broth.

    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.

    *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.

    view of pasta fagioli in a white bowl

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

    spoon in a white bowl filled with pasta fagioli

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

    Recipe FAQ’s:

    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.

    More Soup Recipes You’ll Love!

    • Italian Wedding Soup with Tortellini
    • Tuscan Bread Soup – Authentic Ribollita Recipe
    • Classic Minestrone Soup Recipe
    • How to make Restaurant-Style Seafood Soup

    Did you make this? Please RATE THE RECIPE below!

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    view of pasta fagioli in a white bowl
    Print Recipe Save Saved!
    5 from 32 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 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Soup
    Cuisine: Italian, Italian – American
    Servings: 8
    Calories: 530kcal
    Author: Chef Dennis Littley

    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 tsp thyme leaves only
    • 28 oz peeled whole tomatoes I use San Marzano
    • 6 cups chicken broth
    • 1 tsp sea salt to taste
    • ½ tsp black pepper to taste
    • ¼ tsp 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

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. 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
    2. 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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