Pasta e Fagioli Soup

pasta e fagioli

5 from 12 reviews

Hearty and thick this Pasta e Fagioli Soup is my favorite. Bursting with flavors, this Italian classic comes together with pantry staples like beans and pasta, and produce drawers goodness.

  • Author: Olena of
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Soup and Stew
  • Method: Stove
  • Cuisine: Italian


  • 1 large onion, diced
  • 5 garlic cloves
  • 3 large carrots, diced
  • 4 large celery stalks, diced
  • 2 tbsp olive oil
  • 1 tbsp Italian dried herbs like a mix of oregano, basil, thyme and rosemary
  • 2 x 14 oz cans low sodium white beans, rinsed & drained
  • 14 oz tomato sauce or diced tomatoes + 6 oz can tomato paste (low sodium)
  • 6 cups low sodium broth
  • 1 tsp salt
  • Ground black pepper, to taste
  • 1 1/2 cups small pasta like ditalini, macaroni or orzo (uncooked)


  1. Preheat large pot or Dutch oven on medium heat and swirl oil. Add onion and garlic and saute for 3 minutes, stirring occasionally.
  2. Add carrots, celery, dried herbs and saute for another 5 minutes, stirring occasionally.
  3. Add beans, tomato sauce, broth, salt and pepper. Bring to a boil, cover and cook on low for 15 minutes.
  4. Add pasta, stir, cover and simmer for another 10 minutes.
  5. Serve warm garnished with fresh herbs and Parmesan cheese if desired.

Refrigerate for up to 2 days. If you want soup to last longer, cook pasta separately and add before reheating.

Reheat by simmering on low in small pot only amount you are planning to consume.

Freeze in an airtight glass container for up to 3 months. Then thaw on a counter overnight and reheat. You could reheat from frozen too, just will take longer.


  • Mix and match herbs you have on hand.
  • Tomato paste is recommended to add depth of flavor if you use more watery diced tomatoes but not critical.
  • Use one can white beans like cannellini, navy or Great Northern. And another can red kidney beans – or all. Really what you have on hand.
  • You can add any ground meat or Italian sausage by cooking it first and breaking into pieces.
  • Use stock from a carton, diluted low sodium bouillon cube, leftover homemade stock or bone broth.
  • You can also make soup with water and add Parmesan rind to it and/or more olive oil and butter at the end.

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