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Pasta fagioli soup
Isla Marie

Pasta Fagioli Soup

Pasta Fagioli Soup is a hearty Italian-inspired soup made with tender beans, small pasta, tomatoes, and aromatic herbs simmered in a rich, savory broth. This comforting one-pot meal is filling without being heavy and perfect for cozy dinners, meal prep, or cold-weather cooking.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 people
Course: Main Dish, Soup
Cuisine: American, Italian
Calories: 290
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 15 oz can crushed tomatoes
  • 1 15 oz can cannellini beans, drained and rinsed
  • 1 15 oz can kidney beans, drained and rinsed
  • 4 cups chicken broth or vegetable broth
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • ¾ cup small pasta ditalini, elbow, or small shells
  • Optional: grated Parmesan cheese for serving

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3–4 minutes until softened.
  2. Stir in minced garlic and cook for 30 seconds until fragrant.
  3. Add crushed tomatoes, cannellini beans, and kidney beans. Stir to combine.
  4. Pour in broth and add Italian seasoning, salt, and black pepper. Bring to a gentle boil.
  5. Reduce heat to low and simmer uncovered for 15–20 minutes to develop flavor.
  6. Stir in pasta and cook for 8–10 minutes, until pasta is tender.
  7. Taste and adjust seasoning before serving.
  8. Serve hot with grated Parmesan if desired.

Video

Notes

  • Small pasta shapes work best
  • Soup thickens as it sits; add broth when reheating
  • Mash some beans for a creamier texture
  • Best enjoyed fresh but stores well