Amazing 1-Pot Pasta Fagioli Soup Secrets

Oh, I am so thrilled you stopped by my kitchen today! If you’re anything like me, when the weather cools down or the week gets completely wild, you need something truly satisfying that doesn’t keep you chained to the stove. That is precisely why I’m sharing my absolute favorite, come-to-mama Italian soup: the best **Pasta Fagioli**. This isn’t some fussy, hours-long dish, nope! This is my go-to, one-pot wonder that tastes like it simmered all day, just like my grandmother taught me to value deep, honest flavor. We’re getting that super hearty texture with creamy beans and tender pasta swimming in the most savory tomato broth. Trust me, this will be your new weeknight hero!

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Why This Classic Pasta Fagioli Recipe is Your New Favorite Comfort Food Recipes

I know you’re looking for that deeply satisfying, soul-hugging meal, and I promise this **Pasta Fagioli** delivers. It’s the kind of meal that makes you immediately feel cozy, which is why it belongs in your rotation of **Comfort Food Recipes**.

• It’s a true **One Pot Pasta Soup**—way less cleanup than you’d expect for this much flavor!
• It relies on pantry staples like canned beans, so you can whip it up anytime.
• The combination of tomatoes, herbs, and beans creates an amazing **Tuscan Soup** profile.
• It’s surprisingly fast; we’re talking a complete **Cozy Italian Dinner** on the table in under an hour.

You can see all my favorite soup recipes by checking out my soup category right here: my soup collection.

Ingredients for the Best Pasta Fagioli Soup

Knowing exactly what you are working with is the first step to a successful, relaxed cooking experience! When I make this **Pasta Fagioli**, I try to keep the fresh ingredients chopped and the canned goods ready to go so that once the heat is on, I can just move smoothly through the steps. This recipe is so flexible, too. If you want to turn this into a classic **Tuscan Soup** without meat, I’ve made notes below—but here’s what you’ll need for our standard, super flavorful version:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional—I always put them in for a little warmth!)
• 1 pound ground beef or Italian sausage (optional, see notes for vegetarian if you skip this!)
• 1 (28 ounce) can crushed tomatoes
• 6 cups low-sodium chicken or vegetable broth
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 1/2 cup ditalini pasta or small elbow macaroni
• 1/2 cup water
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish—don’t skip this!)
• Grated Parmesan cheese (for serving—it has to be Parmesan, in my opinion!)

If you love creamy beans, you should definitely check out my Tuscan White Bean Soup soon, too. It uses those gorgeous cannellini beans beautifully!

Step-by-Step Instructions for Making Pasta Fagioli on the Stovetop

Alright, let’s get this cooking! This is what I love about making an **Easy Weeknight Soup** like this—it moves fast. Grab your Dutch oven or your biggest pot. You’ll want to make sure everything is ready before you even turn the heat on, because things go quickly once we start.

Sautéing Aromatics and Browning Meat (If Using)

First up, get your tablespoon of olive oil nice and warm over medium heat. I mean good and warm, not smoking! Toss in the onion, carrots, and celery. Let those veggies hang out there until they start looking soft—that usually takes about five or six minutes. Next, stir in your garlic, dried oregano, basil, and a pinch of red pepper flakes if you like that little kick. You only cook that for about 60 seconds until you can really smell those herbs waking up. If you’re adding ground beef or sausage for that richer **Hearty Bean Soup** flavor, now is the time to toss it in and break it up! Once it’s all browned, drain off any extra grease, please—we want flavor, not oil slicks!

Simmering the Pasta Fagioli Base

Now for the juicy part! Stir in the whole can of crushed tomatoes, your six cups of broth (chicken or veggie!), and the beans you rinsed and drained. Bring that whole beautiful mixture up to a gentle simmer. Once it’s bubbling just a little, you’re going to drop in the ditalini pasta and that extra half cup of water we need to hydrate everything. You absolutely must stir this really well right after adding the pasta! We need to keep stirring occasionally over the next 15 to 20 minutes so that little pasta doesn’t glue itself to the bottom of the pot. This slow simmer develops that incredible, rich **Savory Tomato Broth** we’re aiming for.

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We’re adding the pasta directly into the pot here, which is why this is such a great one-pot gem! When the pasta is tender through (give it a taste test!), season it with salt and pepper until it tastes perfect to you. That’s it! Seriously, that’s the stove part done.

Expert Tips for Perfecting Your Pasta Fagioli

Listen, I’ve made this **Pasta Fagioli** probably a hundred times, and I’ve learned a few things along the way to make sure it always comes out rich and never watery. You can’t just toss everything in; you need to treat those core ingredients right! I love building big flavor layers, especially when I’m working with simple canned goods. Feel free to read more about how I build flavor in other bean dishes, like this one Tuscan White Bean Soup, for extra inspiration!

Making a Vegetarian Pasta Fagioli

If you’re skipping the beef or sausage, you have to give the vegetables a little extra love. Don’t just sauté them in plain oil! Bump the oil up to two tablespoons and use vegetable broth instead of chicken broth. The real secret here is adding about one teaspoon of smoked paprika when you add the herbs. That smoky depth tricks your brain into missing the meat entirely. It’s amazing how much richer that **Hearty Bean Soup** tastes!

Adapting the Pasta Fagioli Recipe for the Slow Cooker

I get it, sometimes you need to set it and forget it! If you’re using your slow cooker, you should do the initial sautéing and browning of the meat (if you are using it) right on the stovetop first—it develops so much better flavor that way. Then transfer everything to the crockpot with the tomatoes and broth. The timing is key for this **Slow Cooker Soup Recipe**: cook on low for about 7 or 8 hours, but wait! Only add your ditalini pasta during the last 30 minutes. If you add it too early, it turns to complete mush, and nobody wants that!

Variations: Creating Your Own Style of Pasta Fagioli

The beauty of a classic recipe like this **Pasta Fagioli** is how easily you can tweak it to match exactly what you’re craving. Are you dreaming of that thicker, richer soup you got at the big chain restaurant? Then you need to bump up the tomato content! For that super comforting, almost stew-like feel, I suggest using the full 28-ounce can of crushed tomatoes *plus* adding about a cup of plain tomato sauce from a can. That really thickens things up nicely.

And if you want a little more punch than plain ground beef, swapping in a spicy Italian sausage is fantastic. You’ll get great seasoning right out of the casing! My friend loves making a chicken sausage version, which you can find inspiration for in my chicken sausage collection, but for this one, stick to Italian sausage for the best result. It’s all about personalizing this **Pasta and Beans Stew** so it tastes like *your* family’s favorite!

Serving Suggestions for Your Cozy Italian Dinner

You’ve made this incredible, hearty soup, now let’s make it a full plate experience! Since the **Pasta Fagioli** is soft and savory, we definitely need some crunch on the side. This is the perfect time to pull out some crusty, slightly chewy bread—nothing better than dipping that into the **Savory Tomato Broth**. I always have a loaf of Italian bread nearby, but honestly, my own recipe for Buttery Garlic Slices truly takes this **Cozy Italian Dinner** to the next level. And don’t forget that fluffy pile of grated Parmesan cheese right over the top before you take that first bite!

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Storage and Reheating Instructions for Leftover Pasta Fagioli

This is the best part of making a big batch of Italian soup like this! Leftover **Pasta Fagioli** is even better the next day, but you have to know the secret to reheating. Keep your leftovers in an airtight container in the fridge for up to four days. When you go to reheat a bowl, I always tell people to add an extra splash—maybe a 1/4 cup—of water or broth right into the saucepan before heating it up. Why? Because that little ditalini pasta just keeps absorbing the liquid, and we want soupiness, not a giant paste!

Frequently Asked Questions About Pasta and Beans Stew

Whenever I post this recipe online, I get so many great questions! It’s wonderful hearing how everyone is adapting it for their families. Trying to make sure everything is perfect for your first run at this **Pasta and Beans Stew** is totally normal, so let’s knock out a few of the common things readers ask me right away.

Can I use different beans besides cannellini in my pasta fagioli?

Oh yes, you absolutely can! Cannellini beans are my favorite because they cook up so creamy, but Great Northern beans or even small Navy beans are wonderful substitutes. The most important thing, no matter which dried bean you use, is if you’re using canned—make sure you rinse and drain them really well before they go into your pot!

What is the best pasta shape for authentic pasta fagioli?

Traditionally, you really want the smallest tubular pasta you can find, and that’s why this recipe calls for ditalini—it’s the classic authentic shape. But honestly, if your pantry is shouting for something else, grab small elbow macaroni or even tubettini! They both work perfectly in this **One Pot Pasta Soup** and hold onto that broth beautifully.

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If you want some more ideas on using that tiny pasta shape, check out my favorite ditalini dishes!

Recipe Snapshot and Final Thoughts

Here are the quick facts to plan your weeknight around this **Pasta Fagioli**: Prep takes only about 15 minutes, and it cooks up in 35 minutes, yielding 6 hearty bowls. That’s dinner settled!

I truly can’t wait for you to try this one. Once you’ve made your batch, come back and let me know how it went in the comments below, or reach out to me over on my contact page! I love hearing how these recipes fit into your busy lives.

Best Classic Pasta Fagioli Soup Recipe (Easy & Hearty)

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You will make a comforting, hearty Pasta Fagioli soup using cannellini beans, ditalini pasta, and a savory tomato broth. This easy, one-pot Italian soup is perfect for a weeknight dinner.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1 pound ground beef or Italian sausage (optional, see notes for vegetarian)
• 1 (28 ounce) can crushed tomatoes
• 6 cups low-sodium chicken or vegetable broth
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 1/2 cup ditalini pasta or small elbow macaroni
• 1/2 cup water
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (for serving)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
2. Add the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
3. If using meat, add the ground beef or sausage to the pot. Break it up with a spoon and cook until browned. Drain off any excess fat.
4. Stir in the crushed tomatoes, broth, and rinsed beans. Bring the mixture to a simmer.
5. Add the ditalini pasta and the extra 1/2 cup of water. Stir well.
6. Reduce the heat to low, cover the pot partially, and let the soup simmer for 15 to 20 minutes, or until the pasta is tender. Stir occasionally to prevent the pasta from sticking to the bottom.
7. Taste the soup and season with salt and black pepper as needed. Remember that Parmesan cheese adds saltiness later.
8. Ladle the Pasta Fagioli into bowls. Garnish generously with fresh parsley and serve hot with grated Parmesan cheese.

Notes

• For a Vegetarian Pasta Fagioli: Omit the meat entirely. Sauté the vegetables in 2 tablespoons of olive oil. To build depth of flavor, add 1 teaspoon of smoked paprika along with the dried herbs. Use vegetable broth instead of chicken broth.
• For an Olive Garden Copycat Style: Use Italian sausage instead of ground beef, or use both. Increase the crushed tomatoes to a 28-ounce can plus 1 cup of tomato sauce for a richer, thicker tomato base.
• Slow Cooker Adaptation: After sautéing the vegetables and browning the meat (if using) on the stovetop, transfer everything to the slow cooker. Add the tomatoes, broth, and beans. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the pasta during the last 30 minutes of cooking time to prevent it from becoming mushy.
• If the soup thickens too much while simmering, add a splash more broth or water until you reach your preferred consistency.

Nutrition

• Serving Size: 1.5 cups
• Calories: 380
• Sugar: 8
• Sodium: 550
• Fat: 12
• Saturated Fat: 4
• Unsaturated Fat: 8
• Trans Fat: 0
• Carbohydrates: 55
• Fiber: 10
• Protein: 18
• Cholesterol: 15