This traditional Italian pasta fagioli recipe is the kind of humble, comforting meal that proves simple pantry ingredients can make the very best dinner. Tender ditalini pasta, creamy cannellini beans, tomatoes, garlic, and Italian herbs simmer together into a thick, cozy soup that is hearty enough to serve as a meal.
Often called “poor man’s pasta fagioli,” this classic Italian bean and pasta soup was created to stretch inexpensive ingredients into something filling and delicious. It is naturally meatless, budget-friendly, and especially perfect with warm crusty bread and a little Parmesan cheese on top.
It’s a meal I ate so much growing up that I actually started to despise it. Now as an adult, I treasure the simple dinner for the nostalgia I feel when I make it. If you love easy old-fashioned comfort food, you may also like my Italian Penicillin Soup, and Creamy Beef Stew.
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Why You’ll Love This Pasta Fagioli Recipe
- Made with simple, inexpensive pantry staples
- Thick, comforting, and full of classic Italian flavor
- Naturally vegetarian and easy to make vegan
- Ready in about 40 minutes
- Even better the next day for lunch
What Is Pasta e Fagioli?
Pasta e fagioli translates directly to “pasta and beans.” It is a traditional Italian peasant-style dish made with beans, small pasta, tomatoes, aromatics, and broth. Every Italian family makes it a little differently—some versions are brothy, while others are thick enough to eat with a fork.
This version is rich, tomatoey, and cozy, with creamy white beans and ditalini pasta in every bite.
Ingredients You’ll Need
- Olive oil
- Yellow onion
- Carrots
- Celery
- Garlic
- Tomato paste
- Crushed tomatoes
- Vegetable or chicken broth
- Cannellini beans
- Ditalini pasta
- Italian seasoning
- Bay leaf
- Red pepper flakes, optional
- Salt and black pepper
- Fresh parsley
- Parmesan cheese, for serving
How to Make Traditional Pasta Fagioli
Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery, then cook until softened, about 6 to 8 minutes.
Stir in the garlic, tomato paste, Italian seasoning, red pepper flakes, salt, and black pepper. Cook for about 1 minute, just until the garlic is fragrant and the tomato paste deepens in color.
Add the crushed tomatoes, broth, cannellini beans, and bay leaf. Bring the soup to a gentle boil, then reduce the heat and simmer for 15 minutes.
Use a potato masher or the back of a wooden spoon to lightly mash some of the beans right in the pot. This is the secret to giving pasta fagioli that thick, creamy texture without adding cream.
Stir in the ditalini pasta and simmer until tender, stirring often so the pasta does not stick to the bottom of the pot. Remove the bay leaf.
Taste and adjust the salt and pepper as needed. Ladle into bowls and finish with fresh parsley, grated Parmesan, and a drizzle of olive oil.
Tips for the Best Pasta Fagioli
Do not skip mashing a few beans. It gives the broth that signature silky, hearty texture.
Keep extra broth on hand. Pasta continues soaking up liquid as it sits, especially overnight. Stir in a splash of broth when reheating leftovers.
For the most traditional meatless version, use vegetable broth and leave out the Parmesan or use a dairy-free alternative.
Make It Your Own
Add browned Italian sausage, pancetta, or shredded chicken if you want a meatier pasta fagioli. You can also use kidney beans, borlotti beans, or chickpeas in place of cannellini beans.
No ditalini? Small elbow macaroni, small shells, egg noodles or broken spaghetti all work well.
What to Serve with Pasta e Fagioli
Serve this hearty Italian bean soup with warm garlic bread, a simple green salad, or a platter of arugula and feta crostini. For a cozy Italian-inspired dinner, finish the meal with a simple apple dessert or a warm cup of coffee.
Traditional Pasta e Fagioli
A simple, comforting Italian pasta and bean soup made with ditalini, creamy cannellini beans, tomatoes, garlic, and a light savory broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
- Category: DINNER | SOUP
- Method: STOVETOP
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes, optional
- 1 (28-ounce) can crushed tomatoes
- 5 cups vegetable broth or chicken broth, plus more as needed
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 bay leaf
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- 1 cup ditalini pasta
- ¼ cup chopped fresh parsley
- Freshly grated Parmesan cheese, for serving
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrot, and celery. Cook for 6 to 8 minutes, stirring occasionally, until softened.
- Stir in the garlic, tomato paste, Italian seasoning, red pepper flakes, salt, and black pepper. Cook for 1 minute, until fragrant.
- Add the crushed tomatoes, broth, cannellini beans, and bay leaf. Bring to a gentle boil, then reduce the heat and simmer for 15 minutes.
- Use the back of a wooden spoon or a potato masher to mash a small amount of the beans against the side of the pot. This gives the soup a naturally creamy texture while keeping the broth light.
- Stir in the ditalini pasta. Simmer for 10 to 12 minutes, stirring often, until the pasta is tender. Add an extra splash of broth if the soup thickens more than you like.
- Remove the bay leaf and stir in the parsley. Taste and adjust the seasoning as needed.
- Ladle into bowls and serve with a light sprinkle of freshly grated Parmesan.
Notes
- For a thinner, brothier pasta e fagioli, add ½ to 1 additional cup of broth before serving.
- The pasta absorbs broth as it sits. Stir extra broth into leftovers when reheating.
- For best freezer results, freeze the soup before adding the pasta. Cook fresh ditalini to add after reheating.
- Use vegetable broth and skip the Parmesan for a vegan version.
Frequently Asked Questions
Is pasta fagioli supposed to be thick?
It can be! Traditional pasta e fagioli varies from region to region and family to family. This version is thick and hearty, but you can add extra broth for a thinner soup.
Can I make pasta fagioli ahead of time?
Yes. It tastes wonderful the next day. Store it in the refrigerator for up to 4 days, adding a splash of broth as needed when reheating.
Can I freeze pasta fagioli?
You can, but it is best to freeze the soup before adding the pasta. Cook fresh pasta separately and add it after thawing and reheating the soup.
Is pasta fagioli the same as Olive Garden pasta e fagioli?
They are similar, but this is a more traditional, simple Italian-style pasta and bean soup. Olive Garden’s version includes ground beef and kidney beans, while classic pasta e fagioli is often meatless and made with creamy white beans.
Final Thoughts
This traditional pasta e fagioli is humble Italian comfort food at its best: simple ingredients, deep flavor, and a pot that feels like it has been simmering in a family kitchen forever. Keep it meatless and classic, or make it your own with sausage or chicken—it is one of those recipes you will come back to all fall and winter.
