Best Pasta Fagioli Soup

Best Pasta Fagioli Soup is a hearty, comforting bowl filled with tender beans, small pasta shapes, and a savory tomato broth. It’s the kind of soup that wraps you up…

By Melanie • September 8, 2025 • Reading time: 6 min

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Best Pasta Fagioli Soup is a hearty, comforting bowl filled with tender beans, small pasta shapes, and a savory tomato broth. It’s the kind of soup that wraps you up in warmth with every spoonful, thanks to the mix of creamy beans and the slight chew of pasta. You’ll notice the fresh herbs and subtle hints of garlic and onion that bring everything together perfectly.

I love making this soup when I want something filling but not too heavy. It’s simple to throw together, and I always find myself adding a little extra pasta or beans because it’s just that good. A tip I’ve learned is to let it rest for a bit after cooking – that way, all the flavors really develop and taste even better.

One of my favorite ways to enjoy Pasta Fagioli is with a warm piece of crusty bread for dipping. It’s a meal that feels like a cozy hug on a chilly day, and everyone seems to love how the pasta and beans create such a satisfying bite. Whenever I make this soup, it’s bound to become a family favorite in no time.

Key Ingredients & Substitutions

Olive Oil: This is your flavor base, helping to soften veggies and bring richness. Extra virgin olive oil adds a fruity touch, but any mild oil works fine if that’s what you have.

Ground Beef or Italian Sausage: Optional, but adds a nice meaty depth. You can skip meat for a vegetarian version or try ground turkey or plant-based crumbles as a substitute.

Beans: Cannellini or great northern beans give creaminess and protein. If you don’t have these, navy or white kidney beans work well too. Canned beans save time—just rinse to reduce salt.

Small Pasta: Elbow macaroni, ditalini, or shells are perfect small shapes that hold broth well. Feel free to swap with other small pasta shells or orzo for texture variations.

Kale or Spinach: Adds freshness and color. Kale gives a slight chew, while spinach wilts quickly and is softer. Use what you prefer or have on hand.

How Do You Prevent Pasta From Getting Mushy in Soup?

Keeping pasta just right can be tricky in a soup like Pasta Fagioli since it sits in liquid while cooking.

• Add pasta in the last 10 minutes of cooking to avoid overcooking.
• Use small pasta shapes that cook evenly and quickly.
• If making ahead or storing leftovers, cook pasta separately and add it to warmed soup before serving. This stops the pasta from soaking up too much broth and getting mushy.
• Alternatively, soften pasta directly in the soup but undercook it slightly so it finishes cooking when reheated.

Equipment You’ll Need

• Large pot or Dutch oven – perfect for cooking all the ingredients in one place and letting flavors meld.
• Wooden spoon – great for stirring without scratching your pot.
• Chef’s knife – helps you chop onions, carrots, celery, and herbs easily and safely.
• Cutting board – necessary for prepping all your veggies and herbs neatly.
• Measuring cups and spoons – to get your seasonings and liquids just right.

Flavor Variations & Add-Ins

• Swap ground beef with ground turkey or Italian sausage for a different protein flavor.
• Add cooked pancetta or bacon for a smoky, salty twist if you like meat.
• Stir in some red pepper flakes or a dash of hot sauce to add a little heat.
• Use fresh herbs like thyme or rosemary alongside parsley for extra aroma.
• Mix in chopped zucchini or bell peppers for added veggies and color.

Best Pasta Fagioli Soup

Ingredients You’ll Need:

For The Soup:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 pound ground beef or Italian sausage (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 1 (28-ounce) can diced tomatoes
• 4 cups beef or vegetable broth
• 1 (15-ounce) can cannellini beans or great northern beans, drained and rinsed
• ¾ cup small pasta (such as elbow macaroni, ditalini, or small shells)
• 2 cups chopped kale or spinach
• ¼ cup fresh parsley, chopped
• Grated Parmesan cheese for serving

How Much Time Will You Need?

This soup takes about 10 minutes to prep and around 30 minutes to cook, so plan for a total of about 40-45 minutes. It’s a wonderfully quick and filling meal!

Step-by-Step Instructions:

1. Cook the Vegetables:

Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Stir and cook for 5 to 7 minutes until the vegetables are soft and fragrant.

2. Add Garlic and Meat:

Stir in the minced garlic and cook for 1 to 2 minutes, taking care not to burn it. If you’re using ground beef or Italian sausage, add it now. Cook, breaking the meat apart with your spoon, until browned and no longer pink. Drain any extra fat if needed.

3. Season and Add Liquids:

Mix in the dried oregano, basil, crushed red pepper flakes if using, and salt and pepper. Cook for 1 minute to release their flavors. Then add the diced tomatoes (with their juices) and broth. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15 minutes to let flavors meld together.

4. Add Beans and Pasta:

Stir in the rinsed beans and the pasta. Keep simmering gently for about 10 minutes, or until the pasta is tender yet firm to the bite.

5. Finish with Greens and Herbs:

Mix in the chopped kale or spinach. Let it cook just 2 to 3 minutes until wilted and bright green. Turn off the heat and stir in fresh parsley. Taste and add more salt or pepper if you like.

6. Serve and Enjoy:

Ladle the hot soup into bowls. Sprinkle with grated Parmesan cheese on top and enjoy with warm crusty bread if desired. This hearty soup is perfect for cozy meals any day.

Can I Use Dried Beans Instead of Canned?

Yes! If you prefer dried beans, soak them overnight and cook separately until tender before adding to the soup. This helps control texture and cooking time.

How Can I Make This Soup Vegetarian?

Simply skip the ground meat and use vegetable broth instead of beef broth. For added protein, feel free to add extra beans or some chopped mushrooms for a meaty texture.

What’s the Best Way to Store Leftovers?

Store the soup in an airtight container in the fridge for up to 3–4 days. If the pasta absorbs too much broth, add a splash of broth or water when reheating to loosen it back up.

Can I Freeze Pasta Fagioli Soup?

Yes, but it’s best to freeze the soup without the pasta to prevent mushiness. Cook and add pasta fresh when reheating for the best texture.