Pasta Fagioli is a traditional Italian soup that combines pasta and beans in a savory broth, creating a satisfying, comforting dish that’s perfect for any time of year. Known for its simplicity, Pasta Fagioli is packed with flavor from vegetables, garlic, and herbs, making it a deliciously hearty and nutritious meal. Whether you’re enjoying it on a chilly evening or as a family dinner, this classic soup will warm you up and leave you feeling satisfied.
FAQ: Pasta Fagioli – Frequently Asked Questions
Yes, you can use canned beans as a quicker alternative to dried ones. Just rinse and drain them before adding to the soup. It saves time and still delivers a delicious flavor.
Ditalini pasta is traditionally used, but any small pasta like tubettini or elbow macaroni works well. The key is to use small shapes that match the soup’s hearty texture.
Absolutely! Simply use vegetable broth instead of chicken broth and skip the cheese or use plant-based alternatives for a fully vegan version.
Pasta Fagioli naturally thickens as the pasta absorbs liquid. If you prefer it thicker, mash some of the beans directly in the pot or stir in a bit of tomato paste.
You can store it in the fridge for up to 4 days in an airtight container. When reheating, add a splash of water or broth, as the pasta continues to absorb liquid over time.
Ingredients
- 1 cup dried cannellini beans or use canned beans for a quicker version, drained and rinsed
- 1 cup ditalini pasta or any small pasta
- 2 tablespoons olive oil extra virgin
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 pinch red pepper flakes adjust to taste
- 4 cups chicken broth or vegetable broth for vegetarian version
- 1 can crushed tomatoes (14.5 ounces)
- 2 tablespoons Parmesan cheese grated, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic, oregano, basil, and red pepper flakes. Cook for another minute until fragrant.
![Minced garlic, dried herbs, and red pepper flakes added to sautéed onions in a pot during step two of Pasta Fagioli recipe preparation]()
- If using dried beans, soak them overnight and rinse well. Add the beans to the pot, along with chicken or vegetable broth, and crushed tomatoes. Bring to a boil, then reduce heat to a simmer.
![Cannellini beans, chicken broth, and crushed tomatoes added to the pot during step three of Pasta Fagioli preparation]()
- Simmer the soup for about 30 minutes, or until the beans are tender. If using canned beans, add them and cook for about 10 minutes instead.
![Pasta Fagioli soup simmering in a pot with ditalini pasta, beans, and tomato broth during step four of the recipe]()
- Add the pasta and continue to cook until the pasta is al dente, stirring occasionally, about 10 minutes.
- Season with salt and black pepper to taste.
- Ladle the soup into bowls. Top each serving with grated Parmesan cheese before serving.
Nutrition
Not sure why everyone loves this. It’s just beans and pasta. I guess it’s okay, but a bit bland.
I completely see where you’re coming from! It does sound basic, but I think it’s all in how you season it. Add a bit more spice and maybe some veggies for flavor!
This pasta fagioli is so delicious! I added extra garlic and it was perfect. Will def make again!
simple recipe, but tastes good. i used canned beans like you said and it saved a lot of time 🙂
Simple doesn’t always mean good. I used fresh beans and it was way better. Just saying.
I tried it with canned beans too! So much easier, right? Happy to hear you liked it! 🙂
Eh, I messed up the cooking time and now it’s too mushy. Can’t blame the recipe tho, I just can’t cook right!
What even is ditalini pasta?? I just used elbow macaroni. Still came out nice tho.
This recipe is absolutely delish! Made it for my family and they loved it. Will def make again!
Beans overnight soak? That’s a lot of effort. I get the idea, but I don’t love recipes that require planning ahead. Canned version saved me and I’d do that again.
Totally get you—overnight soaking is a pain. Canned beans are the move if you want dinner without the prep. This still sounds really good.
This was a great recipe! I made it using canned beans and it turned out awesome. Perfect for a cold day!
I don’t know about using beans, they just dont taste right to me. Maybe I’ll try with meat next time?
Yum! This is the best! All my friends loved it too. Thanks for sharing!!!
So glad you loved it! It’s a family favorite for sure! Can’t wait to make it again.
I tried it and it was okay, but the pasta got all mushy. Maybe I overcooked it? 🙁
This was super delicious! My family loved it. Will make again! 😍
I probably messed up, but my garlic burned after 1 minute. The whole pot tasted bitter for a bit. I scraped what I could and added more broth + tomatoes, and it recovered.
Just okay. It was kinda plain. Added some sausage but didn’t help much. Not worth the effort.
So easy to make! I added some sausage for extra flavor, turned out amazing!
Not sure about the measurements—when I followed it the soup turned out kinda bland until I added salt. After seasoning it came together, so I guess my broth was salt-free?
Pasta in soup? Sounds weird, but it works! Who knew? 😉 Very filling too!
Horrible! I don’t understand how anyone could like this! Never again.
Just tried it, not bad but my soup was kinda watery. 👀
Maybe you put too much broth? I usually use less, and it turns out thicker! 😅
Loved this! Added some sausage for extra flavor. Will definitely make again! 🙂
I used elbow macaroni instead of ditalini, it turned out good anyways!
Nyeh, not my cup of tea. Didn’t work for me. Too soupy and I wanted it more chunky. Oh well.
I think it depends on how you make it! Maybe try adding less broth next time for a chunkier consistency.
I don’t get why you need all these fancy ingredients. Why can’t you just use regular beans and some pasta? Seems overly complicated.
I hear you! But the fancy ingredients really add to the flavor and make it special. Sometimes it’s worth it for a good meal!
Yummy! Next time gonna add even more spice!
Yum! I love Pasta Fagioli! Been making it for years and it always hits the spot. Great recipe!
Totally agree! There’s nothing better than a warm bowl of Pasta Fagioli. Your recipe is just like my grandma used to make. So comforting!
This recipe is fantastic! I used canned beans for the quick version and it turned out delicious. Will definitely make this again!
This turned out so cozy and hearty. The flavors really melded after simmering and the beans were perfectly tender. I used canned beans and it still tasted like it took all day—great weeknight option!
Yes!! This one is seriously cozy. I always forget how much the flavors mellow out—totally agree on the “tastes like all day” vibe 😄
Made this recipe but forgot the cheese. Still tasty tho! 🌱
Is this supposed to be soup? Mine came out really thick… not sure what I did wrong.
This was okay, but I don’t think the red pepper flakes were necessary. Kinda spicy for my taste. Wouldn’t make again.
I totally get that! Spices can be tough for some. Maybe try it without the red pepper next time? It could be more to your liking.
This recipe is fantastic! Just made it and my family loved it. Will definitely make again!
I tried the canned version because I’m impatient 😅 and it was okay, but the pasta absorbed a ton of liquid. I should’ve started with more broth. If you do this, keep it a little soupy before adding pasta.
I forgot the tomatoes and it was still fine. But really, stay with the recipe, folks!
Nah, I wouldn’t skip the tomatoes! That’s like making a sandwich without bread! 😅
I always think you can tweak recipes, but it’s nice to follow them for best results! Glad it worked out for you!
I don’t see what the fuss is about. It was alright but kinda bland. Maybe too many beans?
I think it’s all about how you season it! Maybe try adding some more spices or even some diced veggies next time. It can really elevate the flavor! 😊
Ehh, 1 teaspoon oregano and basil felt like a lot to me. The herb taste was kinda overpowering, but I’ll try half next time.
Meh. I dunno, it was okay but nothing special. Gimme pizza instead!
Not the best. Followed the recipe, but it felt kinda bland… like plain water.
I followed the instructions exactly and it still came out kind of bland. Maybe my oregano and basil were old? The texture was good though. Parmesan helped, so I’ll try again with fresher herbs.
I always find pasta fagioli needs a little extra salt *and* acidity. Try a splash of lemon juice or a teaspoon of tomato paste next time. Oregano/basil fresh helps too.
That sounds frustrating! If the texture was still good, I bet it’s mainly seasoning. Old herbs definitely can make it taste flat—also did you add enough salt/pepper at the end?
Is it really necessary to soak the beans? I always just put them in from the can. Not sure what this recipe is about.
Not gonna lie, I was skeptical about adding tomatoes with the beans, but it worked. The red pepper flakes gave it a nice kick. 30 minutes for dried beans was right for me.
I’m not a fan of beans. My dog liked it more than me. Haha!
Not sure I get all the hype. The flavors are fine, but mine came out kind of thick/too tomato-y? Next time I’d add more broth or less crushed tomatoes. Also I used oregano and it was kinda strong.
This was delish! My family loved it. Will make again!
Glad to hear it! This is a family favorite for us too! 😊
Pasta Fagioli? Never heard of it before today. Tasted alright, but seems like something my grandma would make.
This is basically just tomato bean soup with pasta… which is fine, but I expected more complexity. The herbs are simple, and I think it needs something like a bay leaf or celery.
This is good food, but how is this a soup? More like a stew. 🤔
Try adding a bay leaf! Gives it a nice twist! 👍
Super easy! I used canned beans and it was a hit. Thanks!
So good! Even my picky kids loved it. I’m just amazed. 10/10 would eat again.
Why do you need to soak beans? Canned ones are just fine! This feels like extra work for no reason.
Canned beans are quick, but soaking dried ones brings out better flavor and texture! Totally worth it for a homemade feel. 😊
Super easy and cheap ingredients. I like that it’s flexible with dried vs canned beans. Also, my kitchen smelled amazing—like Italian grandma vibes lol.
This is exactly the kind of comfort food I crave. The “Italian grandma vibes” description is so spot on—my kitchen smelled amazing too when I made it.
Sounds good, but I’m confused—if you’re using dried beans, do you still need to simmer the crushed tomatoes for 10 minutes? I think I messed it up once and it was kinda watery 😅
I don’t get why you need to soak beans overnight. What’s the hurry? I just used canned ones and it turned out fine.
I’m skeptical about adding pasta directly to the soup—my ditalini always gets mushy. Still, I followed the timing exactly and stirred like crazy, and it came out al dente. Props.
Yum! I added carrots and celery for more flavor. Really good.
I followed it mostly, but my pasta took longer to get al dente and I had to stir more. Also I felt like it needed a pinch more salt at the end (the broth brand might matter). Still tasty though.
Yum! Perfect for a chilly night. I added some spinach for extra greens.
Made this last night and it was super cozy. The onion/garlic base smelled amazing, and the beans turned out creamy. I used canned beans—10 minutes was totally enough for me.
So cozy! I love that onion/garlic start—always makes the whole thing smell like it’s been simmering all day. Glad the canned beans worked too.
This recipe is amazing! The flavors are spot on, and it’s so comforting. Will definitely make again!
Looks good but ain’t beans kinda hard to cook? What if they dont soften? Idk, could be risky.
I completely agree! This recipe is a hug in a bowl. Perfect for chilly nights!
I don’t like beans. 😩 Can I even make this without them? Will it be any good?
You can totally make it without beans! Just add extra pasta and maybe some veggies. It’ll still taste good! 😊
Pretty good, but I think it needs more seasoning. I added extra black pepper and a pinch of salt before serving and it tasted way better. Also next time I’ll use a bit more broth so it’s less thick.
I don’t know, the combination of beans and pasta just seems weird to me. Didn’t really enjoy it.
It was okay, but a bit too salty for my taste. Maybe I’ll skip the Parmesan next time.
Pasta in soup for 10 minutes… seems too long. Mine went totally soft lol. Maybe I’m doing something wrong, but I wouldn’t change the cook time without testing first.
I didn’t have ditalini pasta, so I used elbow macaroni. Still turned out great! 😋
Not bad! But 30 minutes for dried beans seems short depending on the type. Mine weren’t fully tender by then, so I had to go closer to 45 minutes.
Good point! 30 minutes definitely depends on the bean—if yours needed 45, I’ll adjust my simmer time next go. Thanks for the heads-up!
Yeah I’ve noticed that too. Cannellini can take longer even after soaking—mine were still firm at 30, so 45-ish sounds about right.
Really? Parmesan on top?? Is that even traditional? Not sure about this.
Parmesan? That’s not the way we do it back home! Just stick to the basics.
I think it’s fine to add Parmesan! It adds a nice flavor. Recipes can evolve, right?
Wait, 30 min for dried beans? Mine took longer—like an hour—so I didn’t trust that step. But overall not bad, just adjust timing for your beans.
Good call—bean cook times vary a lot. I usually start checking at ~30 min, but my dried ones definitely need closer to an hour too. Thanks for the heads-up!
Idk my beans cooked in like 25 mins? Maybe I got lucky. But yeah, “about 30 minutes” is kinda vague—so simmer until tender.
I don’t know… it felt kinda bland. Maybe needed more spices?
Pasta Fagioli, eh? Reminds me of that Italian place down the street! 10/10 love it!
I love Pasta Fagioli too! But why do people use canned beans instead of dried? Just doesn’t taste the same, you know? Anyway, great recipe!
Sounds nice, but I ain’t tryin to make a soup with so many ingredients. Just give me some noodles and sauce!
I’m a single guy and this took me too long! Should have ordered pizza instead!
So easy and so yummy! I added some carrots to mine and it turned out great!
Perfect comfort food for a chilly evening! Will definitely make it again!
Flavor is there, but I think my pasta soaked up all the broth too fast. Maybe I cooked it a couple minutes too long. Still tasty though—just thicker than I expected.
One question: do you cook the pasta directly in the soup? I did and it overcooked 😭. I might boil pasta separately next time. Flavor was decent but my timing was off.
Yes—you cook the pasta right in the soup. I usually keep it more of a gentle simmer and start checking around 7–8 minutes for al dente so it doesn’t go mushy. Sorry about the overcooking 😭
Delicious soup. I made it vegetarian. Just excluded the broth; subbed water instead. 👍
I cooked it just like you said and it was perfect! Next time I might try with ham.
I used canned beans like the recipe says and honestly it was still really good. 10 minutes for the beans felt short but it worked. Next time I’ll add more red pepper flakes.
This recipe is delicious! I used canned beans and it was super quick to make. My family loved it!
Too much garlic ! 🤢 I could smell it for days! I think the garlic overpowers the dish.
Why would u use chicken broth? That should be veggie broth all the way.
Solid recipe, pretty foolproof. I simmered a bit longer than 30 min for dried beans and they came out super tender. I added a little extra garlic because… why not. 10/10 comfort food.
Nice! I followed it with canned beans first and it was quick, but next time I’m doing dried so it gets that “super tender” vibe. Extra garlic is always the move 😄
Totally agree—this is the kind of comfort food that just hits. I also simmer a bit longer when I’m using dried beans and it turns out so creamy.
This is one of those recipes that feels “almost right” but not quite. I think 1 cup pasta is too much for 4 cups broth—mine got thick like stew. Still tasty, just not the consistency I wanted.
Not what I expected. It was kinda bland. More spices needed?
Flavor was good, but it was a little too acidic for my taste because of the crushed tomatoes. Next time I’ll add a pinch of sugar or extra Parmesan earlier.
Hmmm… I don’t think sugar is needed. Cannellini beans usually balance acidity pretty well. Maybe just use less tomato or rinse the tomatoes a little? 🤷♂️
Totally get that—crushed tomatoes can be sharper than people expect. I’ve found that simmering it a bit longer and adding Parmesan earlier helps mellow it. Your sugar pinch idea is solid too.
Wow, this tastes like the kind of cozy soup I always order out. The little pasta pieces are perfect—didn’t get mushy for me. I used canned beans and it still hit great. Will make again.
Made this last night—so comforting. The beans + crushed tomatoes taste super legit, and the ditalini held up great. I added a little extra garlic and it was perfect.
I made this but swapped in elbow pasta and it still tasted great. One thing though: I had to simmer longer for the beans to fully soften.
So glad it worked for you! The extra garlic move is always a win—Pasta fagioli’s gotta be fragrant.
Solid recipe, but I had to adjust a bit. My pasta soaked up more liquid than expected, so I added a splash more broth halfway through. Once I did that, it was awesome.
Huh… I wonder if your pasta type was more absorbent. I followed the times and didn’t need extra broth. Maybe next time rinse/cook the pasta a little different?
Good call—pasta fagioli gets thirsty. I’ve had that happen too; adding a splash of broth midway saves it from turning into glue. Glad it turned out awesome!