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Hearty, Classic Italian Pasta Fagioli Soup

Close-up of a rich, tomato-based pasta fagioli soup with elbow macaroni and beans, garnished with fresh parsley.
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This Pasta Fagioli recipe delivers the comforting, rich flavors of authentic Italian home cooking. It is a hearty, one-pot soup featuring tender pasta, creamy cannellini beans, and a savory tomato broth. This is the perfect cozy meal for a weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed (optional, omit for Vegetarian Pasta Fagioli)
  • 1 medium yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 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

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, if using, and cook, breaking it up with a spoon, until browned. Drain off excess fat.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Pour in the diced tomatoes (with their juice), broth, and water. Bring the mixture to a simmer.
  5. Add the rinsed and drained cannellini beans and the ditalini pasta to the pot.
  6. Reduce the heat to maintain a gentle simmer. Cook uncovered for 10 to 12 minutes, or until the pasta is tender and the soup has thickened slightly. Stir occasionally to prevent the pasta from sticking to the bottom.
  7. Taste the soup and season with salt and black pepper as needed.
  8. Ladle the hearty Pasta Fagioli into bowls. Garnish generously with fresh chopped parsley before serving.

Notes

  • For a thicker, creamier texture, mash about 1/2 cup of the cannellini beans against the side of the pot before adding the rest of the beans. This creates a natural thickener for your savory tomato broth soup.
  • If you are making this ahead, the pasta will absorb liquid. Add extra broth or water when reheating.
  • This recipe works well in a Slow Cooker Pasta Fagioli preparation. Sauté the aromatics and sausage first, then combine all ingredients except the pasta in the slow cooker. Cook on low for 6 hours. Add the pasta during the last 30 minutes of cooking time.

Nutrition

Find it online: https://gourmetgaze.com/pasta-fagioli-hearty-classic-italian-soup/