Pasta Fagioli Soup: Cozy One-Pot Italian Comfort
Pasta fagioli soup is a thick Italian classic that turns pantry beans, small pasta, and tomatoes into a dinner that feels like it simmered all day.
You only need one pot, about 50 minutes, and a loaf of crusty bread to turn a weeknight into something worth slowing down for. Save it for later!
| Prep | Cook | Total | Servings | Difficulty |
|---|---|---|---|---|
| 15 min | 35 min | 50 min | 6 servings | Medium |
Why You'll Love This Recipe
- One pot, little cleanup. Everything cooks in the same pot, from the vegetables to the pasta.
- Pantry-friendly. Canned beans, canned tomatoes, and broth mean you probably have most of this already.
- Budget stretcher. Beans and pasta make this soup filling without a big grocery bill.
- Kid-approved. The small pasta shapes and mild tomato broth win over picky eaters.
- Make-ahead friendly. It tastes even better the next day once the flavors settle in.
Pasta Fagioli Ingredients
- Ditalini pasta gives the soup its classic small, tube shape; small shells or elbows work too.
- Cannellini beans add creaminess and protein; great northern or kidney beans are fine substitutes.
- Diced tomatoes build the base; crushed tomatoes work if you want a smoother broth.
- Beef broth carries the flavor through the whole pot; vegetable broth keeps it lighter.
- Turkey bacon brings a smoky, savory note as it renders in the pot; you can skip it for a vegetarian pot.
- Carrots, celery, and onion form the aromatic base that every good Italian soup starts with.
- Garlic and Italian seasoning add the herby backbone; fresh rosemary or oregano works too.
- Soy sauce with a splash of rice vinegar stands in for Worcestershire sauce, which often contains anchovies, and gives the broth a similar savory depth.
For exact amounts, check the recipe card below.
Ways to Change It Up
- Swap the protein. Stir in cooked ground beef or shredded chicken for a heartier pot.
- Go seasonal. Add diced zucchini in summer or chopped kale in winter for extra vegetables.
- Turn up the heat. A pinch of red pepper flakes or a spoonful of Spicy Marinara Sauce adds a kick.
- Lighten it up. Use whole wheat pasta and reduce the turkey bacon for a leaner version.
- Slow cooker version. Sauté the vegetables first, then cook everything except the pasta on low for 6 hours, stirring in the pasta during the last 20 minutes.
How to Make Pasta Fagioli
- Build the base. Cook the turkey bacon until crisp, then soften the onion, carrots, and celery in the same pot until the onion turns translucent, about 6 minutes.
- Add aromatics. Stir in the garlic and Italian seasoning and cook just until fragrant, about 30 seconds.
- Simmer the broth. Pour in the broth, tomatoes, and beans, then let the pot simmer uncovered for 15 minutes so the flavors come together.
- Cook the pasta. Add the ditalini directly to the pot and simmer until just tender, about 9 minutes, stirring occasionally so it doesn't stick to the bottom.
- Finish and taste. Season with salt and pepper, then let the soup rest off heat for 5 minutes before serving; it thickens as it sits.
Pro Tips from Our Kitchen
- Don't overcook the pasta. It keeps absorbing liquid even after the heat is off, so pull it while still slightly firm.
- Mash some beans. Smash a spoonful of cannellini beans against the pot wall for a thicker, creamier broth without any cream.
- Salt at the end. Broth and canned tomatoes already carry salt, so taste before adding more.
- Thin it out later. If the soup turns too thick in the fridge, add a splash of broth when reheating.
What to Serve With It
A warm, crusty bread is the obvious partner for soaking up the broth. For something green on the side, try the Greek Chickpea Pasta Salad or a simple arugula salad with lemon. If you want another cozy pasta dish on the table, the Creamy Mushroom Pasta pairs nicely for a bigger spread.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months in a freezer-safe container, leaving room for expansion, and thaw overnight in the fridge before reheating. Warm on the stovetop over medium-low heat for about 8 minutes, stirring often, or microwave in 1-minute bursts, adding a splash of broth if the soup has thickened.
Pasta Fagioli FAQ
Can I use dried beans instead of canned?
Yes, just cook them separately until tender before adding, since dried beans take much longer than the soup's simmer time.
Can I make this soup ahead of time?
Yes, it tastes even better the next day, though the pasta will keep absorbing broth, so you may want to add a little extra liquid when reheating.
What pot should I use?
A large Dutch oven or heavy-bottomed stockpot works best since it holds heat evenly for the long simmer.
Pasta Fagioli Soup
A thick Italian soup of small pasta, cannellini beans, and tomatoes in a savory broth, ready in under an hour in one pot.
Ingredients
Method
- Cook the turkey bacon: In a large pot or Dutch oven over medium heat, cook the diced turkey bacon until crisp and browned, about 5 minutes. Remove it with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Soften the vegetables: Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until the onion turns translucent and the vegetables soften, about 6 minutes.
- Add garlic and seasoning: Stir in the garlic and Italian seasoning and cook just until fragrant, about 30 seconds, being careful not to let the garlic burn.
- Stir in the savory swap: Add the soy sauce and rice vinegar, stirring to coat the vegetables; this stands in for Worcestershire sauce and adds savory depth to the broth.
- Add tomatoes and beans: Pour in the diced tomatoes and cannellini beans, then stir to combine everything in the pot.
- Pour in the broth: Add the beef broth and bring the pot to a gentle boil, then reduce the heat and let it simmer uncovered for 15 minutes so the flavors meld.
- Mash some beans: Use the back of a spoon to mash a few beans against the side of the pot, which thickens the broth naturally without adding cream.
- Cook the pasta: Stir in the ditalini pasta and simmer until just tender, about 9 minutes, stirring occasionally so it doesn't stick to the bottom of the pot.
- Return the turkey bacon: Stir the cooked turkey bacon back into the pot and season the soup with salt and black pepper to taste.
- Rest before serving: Let the soup sit off the heat for 5 minutes to thicken slightly, then ladle into bowls and top with Parmesan cheese and fresh parsley.
More Recipes You'll Love
- Tomato & Basil White Beans: another simple bean dish that leans on pantry staples.
- Crock Pot Chicken Pot Pie Pasta: a different one-pot comfort pasta for busy nights.
- Chicken Pot Pie Orzo: The Easy Fall Dinner Everyone Craves: a cozy, creamy option when you want something richer.
- Olive Garden Five Cheese Ziti Al Forno Copycat Recipe: a baked pasta option for the same comfort food craving.
