Italian Pasta Fagioli Recipe
Inside: How to make pasta e fagioli to rival restaurants or even your Nonna’s recipe, plus a common mistake you don’t want to make.
This is the best Pasta Fagioli recipe. Seriously. This classic Italian bean soup with tiny pasta, Italian sausage, canned white beans and tomatoes is one of the most homey, delicious meals, and you can make it at home in under an hour.
This hearty homemade Italian Pasta Fagioli recipe brings you all the rich, rustic flavor of the traditional Italian soup — without spending hours in the kitchen. Made with canned beans for convenience, spicy Italian sausage, pancetta, and a Parmesan rind for deep, savory flavor, this version is perfect for weeknights but tastes like Sunday at Nonna’s.
Is it pasta fagioli or pasta fazool?
Pasta e fagioli (literally pasta and beans) is also known as pasta fazool, pasta fasul or pasta e fasul in the New York dialect. This classic soup is hearty, rich and comforting, loaded with everyday veggies and makes a large pot.
I’ve got a thing for Italian soups; I make at least one every month (even if it’s 100° outside). My most popular ones include Italian Sausage Soup with Pasta, White Beans and Kale, Italian Wedding Soup Recipe, or this Italian Meatball Soup with a brothy tomato base.
This Pasta e Fagioli soup has always been one of my favorites. A hearty blend of pasta, beans, and meat in a savory broth covered with a flurry of freshly grated parmesan. Heaven.
In this post, I’ll show you how to make authentic pasta fagioli at home… in about an hour.
Why you’ll love this recipe:
- Feeds a crowd (with extras!) – This recipe makes a big pot of hearty pasta fagioli that can serve the whole family and still leave you with leftovers.
- Simple pantry staples – No special shopping trips needed. It comes together with everyday ingredients you likely already have on hand.
- Quick comfort food – Instead of using dried beans, use canned for a meal that’s ready in about 45 minutes to an hour, making it weeknight-friendly but cozy enough for Sunday dinner.
- Freezer-friendly – This Italian bean soup freezes beautifully, so you can portion it out and save some for later.
Ingredients:
- Extra Virgin Olive Oil–You don’t need a fancy finishing oil, this is just for sweating the vegetables and browning the meats.
- Garlic–I use fresh minced garlic.
- Italian Sausage–I recommend using spicy Italian sausage, but mild will work too.
- Pancetta–an unsmoked Italian bacon. You can find this in the deli section of your grocery store. My Trader Joe’s sells 4-ounce packages of diced pancetta ready to use.
- Onions–I prefer yellow onions, but you can also use white or red.
- Carrots–are part of the mirepoix base of this pasta fagioli soup recipe and add a mellow sweetness.
- Celery–Adds an aromatic, vegetal quality to the broth.
- Italian Sausage–You can use mild or hot Italian pork sausage (though I recommend the spicy variety).
- Canned Diced Tomatoes–I prefer the petite diced tomatoes with their juice.
- Great Northern Beans–Use both the beans and the bean liquid; it adds flavor and viscosity to the soup.
- Chicken Broth–you can use low-sodium canned broth or try my chicken stock from rotisserie chicken, which gives the soup even more body and depth.
- Crushed Red Pepper Flakes – adds extra spice and zing to the soup and can be adjusted to suit your tastes.
- Dried Oregano – you can’t have a traditional Italian pasta fagioli recipe without Italian herbs.
- Bay Leaves – act as a supporting actor in this recipe, adding subtle flavor without overpowering.
- Parmesan Cheese Rind – This is a chef’s trick that really works. Adding a leftover rind of parmesan infuses the soup broth with a rich umami flavor. The rind doesn’t melt, but it does get soft and oozy. Remove the rind before serving.
- Butter – A swirl of butter added at the last minute provides a bit of richness and luxuriousness to the soup. I have to think that this is the secret that makes the Olive Garden’s pasta e fagioli so good.
- Italian Parsley – for herbal freshness, added at the end of cooking.
Step-by-step instructions:
- Heat a large Dutch oven over medium heat. Add the olive oil, and once it’s hot, add the garlic, stirring constantly until fragrant and slightly translucent, about a minute. Increase the heat to medium-high, add the pancetta, and cook until it renders some of its fat and browns.
2. Remove the Italian sausage from its casing and add it to the pot. Use a fork or the back of a wooden spoon to break it apart and cook until it browns.
3. Add the mirepoix and cook until the vegetables are softened and slightly translucent.
4. Add the canned tomatoes with their liquid to the pot.
5. Add the canned beans with their liquid to the Dutch oven.
- Stir in the broth, crushed red pepper, oregano and bay leaves and parmesan cheese rind (if using).
Bring to a boil, then reduce the heat to a simmer. Cook, covered, for about 20 minutes so the flavors meld.
8. Remove the parmesan rind. Stir in two tablespoons of butter and the chopped parsley into the pot.
9. While the soup simmers, cook the pasta to al dente, according to the package directions. Rinse with cold water in a colander or mesh sieve to stop the cooking. Divide the pasta between the serving bowls and ladle several spoonfuls of the soup over the pasta.
10. Garnish with extra grated Parmesan cheese.
Pro-Tips:
- Pasta acts like a sponge and will soak up the broth faster than a chamois as the soup cools. Cooking it separately and then stopping the cooking with cold water will ensure the noodles stay al dente instead of getting overly soft or mushy.
- Save the rinds from leftover Parmesan cheese and store them in the freezer to flavor homemade soups. Some specialty food stores like Whole Foods also sell the rinds in the cheese section.
- I always recommend low-sodium chicken broth for soups and stews, because even a short simmer can concentrate the broth so that it’s overly salted.
Swaps and Variations:
- Swap Great Northern Beans for other bean varieties like Cannellini (white kidney beans), red kidney beans, navy beans, or borlotti beans. Avoid chickpeas as they tend to be tougher straight from the can.
- Add a teaspoon of dried basil to the soup for even more herbal flavors.
- Add a swirl of pesto or pistou just before serving, brightening the bean and pasta soup with fresh Ligurian flavors. You won’t believe how good it is.
- Add ½ cup of tomato sauce with the chicken broth for a more robust tomato flavor.
- Swap lean ground beef for sausage if you prefer less spice.
- Swirl in a handful of spinach or kale for more vitamins.
Storage:
- Store the Italian bean soup separately from the cooked pasta to avoid the noodles from soaking up the excess liquid. The soup will keep in the refrigerator for up to a week in an airtight container.
Reheating:
- Combine the cooked pasta with the soup and warm it on the stovetop or in the microwave until hot.
Freezing:
- To freeze the pasta fagioli soup recipe, transfer the soup (not the pasta) to a freezer-safe container with a tight-fitting lid. It will keep for 2-3 months. Defrost before reheating, add half a cup of cooked pasta to the bowl and top with several ladles of the soup.
FAQ’s
Minestrone is, at its core, a vegetable soup, and usually contains kidney beans, while pasta e fagioli is mostly pasta and beans with ground meats such as beef mince or sausage.
Yes, the best pasta fagioli recipes contain meat, usually pancetta for the base of the soup and ground beef or sausage to augment it. However, eliminating the meat (or substituting it with vegan sausage crumbles can make this a vegetarian pasta e fagioli.
This originated as a Neapolitan peasant dish because of the inexpensive main ingredients: pasta and beans.
I recommend a spicy Italian sausage for pasta e fagioli. Don’t worry about it being too spicy; it’s not overly so – just providing a good, steady flavor throughout the soup.
For an authentic pasta fagioli, you’ll want to use small pasta to get some in every bite. Some options include tiny pasta like orzo, pastina, acini de pepe, pasta e ceci or alphabets, which basically slide down your throat. Farfalline or corbata, (tiny bowties and what I used in this recipe), anelli (ring-shaped) or mini conchiglie (tiny shells) add a whimsical flair. Other shapes that work include elbow macaroni, ditalini, orecchiette and rotini.
My traditional Italian pasta fagioli recipe is a warm, homey lunch or dinner perfect for the changing seasons and always a family favorite. This Italian bean soup is nothing fancy, just delicious home cooking.
What to serve with pasta e fagioli:
- An everyday chianti or pinot grigio.
- Warm, crusty bread – like an Italian loaf.
- Amish Bread Recipe
- Cheddar Chive Popovers
- Simple Green Leaf Salad
More bean soup recipes:
- Navy Bean Soup with Ham
- Black Bean Soup Recipe
- Red Bean and Sausage Soup
- Navy Bean Sausage Escarole Soup
Pasta Fagioli
INGREDIENTS:
- ½ pound small pasta such as ditalini, orzo, macaroni or pastina
- 1 medium onion peeled, diced
- 2 medium carrots peeled, diced
- 2 medium stalks celery diced
- 5 large cloves garlic minced
- 2 tablespoons olive oil
- 4 ounces pancetta finely diced
- 1 pound Italian sausage I used hot and spicy variety, remove the casings and cut into chunks
- 14 ounces diced tomatoes in their juice
- 30 ounces cannellini beans
- 3 cups chicken stock from rotisserie chicken or low-sodium broth
- ½ teaspoon crushed red pepper
- 2 bay leaves
- 1 teaspoon dried oregano
- parmesan cheese rind optional
- 2 tablespoons butter
- 3 tablespoons Italian parsley chopped
Garnish:
- parmesan cheese grated
- Italian parsley chopped
DIRECTIONS:
- In a large dutch oven heat 2 tablespoons olive oil over medium heat and add the 5 large cloves garlic. Sweat the garlic until fragrant and translucent, but don't brown it.
- Increase the heat to medium-high and add 4 ounces pancetta. Cook for one minute, stirring occasionally, then add 1 pound Italian sausage and cook, stirring occasionally, until the sausage has browned.
- Add 1 medium onion, 2 medium carrots, 2 medium stalks celeryand sauté until the vegetables are tender.
- Add 14 ounces diced tomatoes in their juice, 30 ounces cannellini beans (including the liquid) and 3 cups chicken stock from rotisserie chicken. Stir to combine. Add 1 teaspoon dried oregano, 2 bay leaves, ½ teaspoon crushed red pepper and parmesan cheese rind (if using). Stir, then cover with a tight-fitting lid, bring the pot to a low simmer and cook for 20 minutes.
- While the soup is simmering, cook ½ pound small pasta to al dente, according to the package directions. Drain the pasta and rinse with cold water to stop the cooking. Set aside.
- Taste the soup and adjust seasonings as needed according to your tastes.
TO SERVE:
- Remove the bay leaves and parmesan rind and discard. Stir in 2 tablespoons butter and 3 tablespoons Italian parsley.
- Spoon about ½ cup of cooked pasta into a bowl. Spoon 2-3 ladles of soup over the pasta. Garnish with extra parmesan cheese and Italian parsley. Enjoy!
RECIPE VIDEO:
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I made this for first time. I never thought I would like it, because of the beans,but it is delicious! Thanks for sharing!
Loved this recipe. My parents were 1st generation Italian-Americans. My mother made this on fridays without the meat and served with a fish course, salad and homemade bread. I make it for my family with the meat and even my picky daughter in law loves it. Thank you for reminding me of my roots.
I discovered your recipe a few years ago. It has become a regular in my home. Hearty with great balance of flavor and spice. My entire family enjoys.
This was my first soup to start Fall Season and it is delicious. Thanks to Lisa.
This is fabulous! I just realized I haven’t made this in years. Like maybe 25. My husband will be thrilled!
The best pasta fazool I’ve ever had. Way better than Olive Garden pasta fazool and I get a whole pot of it!
This is always the soup I order when I go to the Olive Garden — and this version tastes just like it. I’m so happy I can make it at home now!
Delicious! Made a double batch today with sweet and hot sausage. So good.
This soup is delicious. I follow the recipe exactly as is. Comes out amazing. The flavor is so good. Thank you!!
It looks great but too hot here to make & eat. But will save for cooler days
Delicious – can this soup be frozen minus the orzo?
yes!
Is it 29 ounces of beans? That’s two 15 oz cans?
Yes. 2 15-ounce cans.
I cooked “as is”minus the butter at the end. Mostly because I was cooking for my retired parents. I try to add less salt and fat when I can when I cook for them.
Turned out perfect! Just diced the veggies. Took a little longer to sweat them in the pot.
The delicious smell lasted till the morning. Plenty for 3 with left-overs. Used cheap sausage and ok bacon.
On my list. Eats like fancy chili.
I’m glad you and your parents liked the Pasta Fagioli! It’s a classic soup!
Simmering on my stove and smells amazing!! Didn’t have pancetta so went with a little extra olive oil. I am omitting the orzo and serving with crusty bread.
Hope you enjoy it, Shellie!
Silly question but can you omit the sausage from the recipe ? I do not enjoy sausage but I do love this soup ! Can’t wait to try the recipe !
Sure. You can omit the sausage, but keep in mind, that gives this soup much of its flavor. If you do omit it, I’d recommend blending some a teaspoon of fennel seed, half teaspoon of black peppercorns, 1 teaspoon oregano, 1/8 teaspoon of allspice and half a teaspoon of crushed red pepper flakes in a spice grinder and blend them to a powder. Add that to the pot when you sauté the vegetables.
I didn’t have Cannellini beans on hand but I did have dry small white beans and white navy beans so I soaked them overnight and used them. I also didn’t have pancetta so substituted bacon. It is currently simmering on the stove. I noticed at the end of the ingredient list there is 2 T. of butter. Is that used to spread on some thick crusty bread?
The butter gets swirled in at the end of cooking. Adds just a skosh more richness. You can omit if you want. I think your substitutions will work great!
I haven’t had this soup in ages! Need to make this very soon.
This is one of my favorite soups! I love how you used a food chopper to get the veggies in a smaller form- brilliant! Can’t wait to try this!
Oh how delicious! And I can’t believe it but I don’t think I’ve ever had this soup before. Looks so hearty and healthy. I’m in!
This is such a great, traditional Italian classic! So hearty, flavorful and YUMMY!
Thanks for this amazing soup option. I would love it for Dinner.