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Best Classic Pasta Fagioli Soup Recipe (Easy & Hearty)

Close-up of a rich, tomato-based pasta fagioli soup topped with grated cheese and fresh parsley.
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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.

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)

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

Find it online: https://carlacooking.com/best-pasta-fagioli-soup-recipe-easy-hearty/