When comfort food calls, few dishes answer quite like a steaming bowl of Hearty Pasta e Fagioli Soup. This rustic Italian classic blends two pantry staples—pasta and beans—into a symphony of savory flavors, bolstered by a medley of vegetables and rich tomato broth. With every spoonful, you get a little bit of everything: tender beans, chewy pasta, aromatic herbs, and a lightly spicy undertone from Italian sausage or ground beef, if you choose to include it.

Perfect for chilly nights or meal prepping for the week ahead, Pasta e Fagioli is as filling as it is flavorful. Its name literally translates to “pasta and beans,” but don’t be fooled by the simplicity. It’s a nourishing dish that brings the whole family together, offering both warmth and substance in every bite.

Why You’ll Love This Hearty Pasta e Fagioli Soup

Deep, satisfying flavor: Simmered slowly to bring out every layer of taste from herbs, tomatoes, and aromatics.
Nutrient-rich: Packed with fiber and plant-based protein from beans, plus vitamins from vegetables.
One-pot simplicity: Minimal cleanup and maximum comfort.
Customizable: Go vegetarian or add your favorite meat; play with different pasta shapes or beans.
Meal prep champion: It stores and reheats beautifully, making it perfect for batch cooking.

Preparation Phase & Tools to Use (Essential Tools and the Importance of Each Tool)

Creating a flawless Hearty Pasta e Fagioli Soup starts with having the right tools on hand. While the recipe itself is fairly straightforward, the tools you choose can enhance both flavor and efficiency.

Essential Tools & Equipment:

Large Heavy-Bottomed Pot or Dutch Oven:
This is your main workhorse. It ensures even heat distribution, helping all the flavors meld together without burning. A Dutch oven also retains heat well for that slow simmer that intensifies the broth.
Sharp Chef’s Knife & Cutting Board:
Chopping onions, carrots, celery, and garlic uniformly helps them cook evenly and develop the base flavor known as soffritto—a crucial step in Italian soups.
Wooden Spoon or Silicone Spatula:
Ideal for sautéing aromatics and scraping up browned bits at the bottom of the pot (hello, flavor!).
Ladle:
For serving the soup beautifully into bowls without making a mess.
Measuring Cups & Spoons:
Accuracy matters for the broth-to-pasta ratio and for nailing seasoning balance.
Can Opener:
A basic, often forgotten hero for opening canned beans and tomatoes.

Preparation Tips

Soak or Rinse Beans Properly:
If using dried beans, soak overnight to reduce cooking time. For canned beans, rinse thoroughly to remove excess sodium and improve taste.
Chop Uniformly:
Consistent sizes mean even cooking. It keeps your soup texture harmonious—no crunchy carrots next to mushy celery.
Cook Pasta Separately (Optional):
To prevent it from soaking up all the broth and turning mushy, consider cooking the pasta separately and adding it just before serving.
Sauté for Flavor:
Always sauté your onion, garlic, and other aromatics before adding broth. It builds a rich flavor foundation.
Deglaze the Pot:
Pour in a splash of broth or wine to loosen up flavorful browned bits on the bottom before simmering—these bits are pure umami.

Ingredients for This Hearty Pasta e Fagioli Soup

The beauty of Pasta e Fagioli lies in its humble ingredients—simple, pantry-friendly staples that transform into something deeply comforting when cooked together with care.

Here’s what you’ll need:

Base Ingredients:

2 tablespoons olive oil
For sautéing the veggies and building flavor.
1 medium yellow onion, diced
Adds sweetness and depth to the base.
2 medium carrots, peeled and diced
Provides a subtle sweetness and a tender bite.
2 celery stalks, diced
Brings balance and an earthy note.
3 garlic cloves, minced
Infuses the broth with rich aromatic tones.

Protein (Optional but Recommended):

½ pound Italian sausage or ground beef
Adds savory richness and a bit of texture (can be omitted for a vegetarian version).

Broth & Tomatoes:

1 (15-ounce) can crushed tomatoes
Forms the tangy tomato base.
1 (15-ounce) can diced tomatoes
Adds texture with tomato chunks.
4 to 5 cups chicken or vegetable broth
Adjust based on your desired soup thickness.

Beans:

1 (15-ounce) can cannellini beans, drained and rinsed
Creamy and hearty.
1 (15-ounce) can red kidney beans, drained and rinsed
Brings color and bite.

Herbs & Seasonings:

1 teaspoon dried oregano
Classic Italian flavor.
1 teaspoon dried basil
Adds warmth and depth.
½ teaspoon dried thyme
Delivers an earthy, slightly minty essence.
Salt and freshly cracked black pepper, to taste
¼ teaspoon red pepper flakes (optional)
For a mild kick of heat.

Pasta:

1 cup ditalini pasta or elbow macaroni
Small pasta shapes work best to evenly distribute throughout the soup.

Finishing Touches:

Fresh parsley, chopped (for garnish)
Brightens the final dish.
Grated Parmesan cheese (optional)
Adds a salty, nutty finishing note.

Step-by-Step Instructions for Hearty Pasta e Fagioli Soup

This classic Italian soup comes together in just a few straightforward steps. Whether you’re making it for a cozy family dinner or prepping meals ahead, the process is simple yet deeply rewarding.

Step 1: Sauté the Aromatics

In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened and fragrant. Add the minced garlic and cook for 1 more minute, just until it releases its aroma—don’t let it brown.

Step 2: Brown the Meat (If Using)

If you’re using Italian sausage or ground beef, add it to the pot now. Use a wooden spoon to break it into small pieces and cook until browned and fully cooked through. Drain any excess fat if needed.

Step 3: Add Tomatoes and Seasonings

Stir in the crushed tomatoes and diced tomatoes. Add oregano, basil, thyme, and a pinch of salt, pepper, and red pepper flakes (if using). Mix well to combine and allow to simmer for 2–3 minutes so the seasonings bloom in the tomato base.

Step 4: Pour in the Broth and Simmer

Add 4 to 5 cups of broth (adjust to desired thickness) and stir. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes, uncovered. This helps the flavors meld and deepens the soup’s richness.

Step 5: Add the Beans

Stir in the cannellini beans and kidney beans, previously rinsed and drained. Let everything simmer together for another 10 minutes to absorb flavor and soften.

Step 6: Cook or Add the Pasta

You have two options:

Option A (In-pot): Stir in 1 cup of uncooked pasta and cook until tender, about 8–10 minutes, stirring occasionally.
Option B (Separate pot): Cook pasta separately according to package instructions, then stir it into the soup before serving. This prevents the pasta from soaking up too much broth over time.

Step 7: Finish and Garnish

Taste and adjust seasoning if necessary. Ladle into bowls and top with fresh chopped parsley and a sprinkle of grated Parmesan cheese, if desired.

Notes

Make it Vegetarian:
Skip the sausage or ground beef and use vegetable broth for a plant-based version. Add an extra can of beans or some chopped mushrooms for added texture and protein.
Gluten-Free Option:
Use gluten-free pasta and double-check that your broth and canned beans are certified gluten-free.
More Heat?
Add extra red pepper flakes or stir in a spoonful of Calabrian chili paste for a spicy kick.
Thicker or Thinner:
Adjust the consistency by adding more broth if it thickens too much, especially if the pasta is cooked directly in the soup.
Flavor Booster:
Toss in a Parmesan rind while the soup simmers for an umami upgrade—just remember to remove it before serving.
Make-Ahead Friendly:
This soup tastes even better the next day! Just reheat and enjoy.

Watch Out for These Mistakes While Cooking

Overcooking the Pasta in the Soup:
If you let pasta sit in the soup for too long, especially overnight, it can become mushy and overly absorbent. Cooking it separately avoids this issue.
Not Sautéing Aromatics Long Enough:
Skipping or rushing this step leaves the base flat and underwhelming. Let onions, carrots, and celery caramelize slightly for depth of flavor.
Using Unrinsed Canned Beans:
This can lead to an overly salty or metallic taste. Always rinse beans well to clean off the canning liquid.
Adding All Salt Early:
Since canned beans and broth can be salty, season gradually. Wait until after the soup has simmered to adjust for salt.
Boiling Instead of Simmering:
A rapid boil can break apart beans and vegetables, turning your soup into mush. Simmer gently for the best texture.
Using the Wrong Pasta Shape:
Large noodles overwhelm the soup. Small shapes like ditalini, elbow macaroni, or small shells distribute evenly and cook faster.

What to Serve With Hearty Pasta e Fagioli Soup?

While this soup is hearty enough to stand on its own, the right side dishes can elevate your meal and balance its richness with contrasting textures and flavors. Here are some perfect companions to round out your dining experience:

8 Recommendations

Crusty Italian Bread
Ideal for dunking, a warm loaf of rustic sourdough or ciabatta soaks up the broth beautifully.
Garlic Breadsticks
Buttery, garlicky breadsticks offer a satisfying crunch and a bit of flair.
Simple Arugula Salad
Toss arugula with lemon juice, olive oil, shaved Parmesan, and cracked pepper for a fresh and peppery side.
Caprese Salad
A refreshing tomato, basil, and mozzarella salad cuts through the hearty soup with its bright, creamy flavors.
Antipasto Platter
Serve a small platter of olives, marinated artichokes, roasted red peppers, and cured meats for a classic Italian starter.
Roasted Brussels Sprouts
Their nutty, caramelized edges contrast perfectly with the creamy soup texture.
Stuffed Mushrooms
Filled with breadcrumbs, herbs, and cheese, these make a fun and tasty bite alongside your bowl.
Parmesan-Crusted Zucchini Chips
Light and crispy, these add texture and a hint of cheesy flavor without overpowering the soup.

Storage Instructions

One of the best things about Hearty Pasta e Fagioli Soup is how well it holds up for leftovers—some even say it tastes better the next day!

Short-Term Storage:

Refrigerator:
Allow the soup to cool to room temperature. Store in an airtight container in the fridge for up to 4–5 days.
Tip: If you cooked the pasta directly in the soup, you might notice it absorbs more broth over time. Add a splash of broth or water when reheating to loosen the texture.

Freezing:

Best Practice:
If you plan to freeze the soup, store the pasta separately. Pasta tends to become mushy when frozen and reheated. Freeze the soup base (broth, veggies, beans, and meat) in freezer-safe containers for up to 3 months.
Reheating:
Thaw overnight in the refrigerator or reheat straight from frozen over low heat, stirring occasionally. Add freshly cooked pasta when serving.

Estimated Nutrition (Per Serving, approx. 1½ cups)

These values can vary depending on ingredients used and portion sizes. This estimate is based on a version with sausage and pasta cooked in the soup.

Calories: ~340 kcal
Protein: 16g
Carbohydrates: 38g
Fat: 14g
Saturated Fat: 4g
Fiber: 9g
Sugar: 6g
Sodium: ~750mg
Cholesterol: 25mg

Frequently Asked Questions

1. Can I make Pasta e Fagioli vegetarian or vegan?

Absolutely! Skip the meat and use vegetable broth instead of chicken. For a vegan version, also omit the Parmesan or use a plant-based cheese alternative.

2. What pasta shape works best for this soup?

Ditalini is the traditional choice, but elbow macaroni, small shells, or orzo work just as well. Just keep it small so it cooks quickly and blends into the soup’s texture.

3. Can I use dry beans instead of canned?

Yes, but they’ll need to be soaked overnight and cooked separately before adding them to the soup. Canned beans save time and work perfectly for most home cooks.

4. How do I prevent the pasta from getting mushy?

Cook it separately and stir it in right before serving. This keeps the texture firm and prevents it from soaking up too much broth.

5. Is this soup spicy?

Not inherently. The red pepper flakes are optional and can be adjusted to taste. If you use spicy Italian sausage, that will add more heat.

6. How long does it last in the fridge?

Stored properly in an airtight container, Pasta e Fagioli stays fresh in the fridge for 4 to 5 days.

7. Can I freeze this soup with the pasta included?

Technically, yes—but the pasta will become soft and mushy. It’s better to freeze the soup base without the pasta and add freshly cooked pasta when reheating.

8. What makes this soup different from minestrone?

While both are hearty Italian soups, Pasta e Fagioli focuses on beans and pasta, with fewer vegetables than minestrone, which typically includes zucchini, green beans, potatoes, and often more variety in herbs.

Conclusion

Hearty Pasta e Fagioli Soup is the kind of meal that feels like a warm hug. With its wholesome ingredients, rich flavor, and versatile nature, it’s perfect for cozy nights in or feeding a crowd. Whether you’re a seasoned home cook or just starting out, this soup delivers comfort and satisfaction with every spoonful.

It’s a celebration of simple ingredients coming together in perfect harmony—proof that you don’t need fancy ingredients to make something truly delicious.