Hearty & Authentic Homemade Pasta e Fagioli Soup: Your Ultimate Italian Comfort Food Recipe

There’s nothing quite like a warm, hearty bowl of soup to chase away the chill of a crisp evening or simply bring a sense of comfort to your day. This Pasta e Fagioli Soup recipe delivers exactly that: a deeply satisfying, flavorful, and incredibly comforting meal that truly feels like a warm hug. Bursting with rich Italian flavors, this soup features tender ditalini pasta, two types of creamy beans, a medley of fresh vegetables, and a savory, robust tomato-based broth. It’s a perfect cozy meal in a bowl, designed to nourish both body and soul.

Pasta e Fagioli, which literally translates to “pasta and beans,” is a classic Italian staple, celebrated for its simplicity, affordability, and incredible taste. This beloved soup embodies the spirit of cucina povera – “peasant cooking” – making the most of readily available, inexpensive ingredients to create something truly extraordinary. While many variations exist across Italy, from thinner broths in some regions to thicker, more stew-like versions in others, our homemade recipe captures the quintessential essence of this rustic dish, elevating it far beyond any restaurant version you might have tasted.

What makes this particular Pasta e Fagioli recipe stand out? It’s remarkably easy to prepare using common pantry staples, making it a budget-friendly option for almost any night of the week. Many ingredients, like canned beans and tomatoes, are items you likely already have on hand, which means you can whip up this delicious meal without a special trip to the grocery store. Plus, like many great soups, it tastes even better the next day, making it perfect for meal prep and leftovers!

While traditional Pasta e Fagioli is often purely vegetarian, many popular versions, including those found in American restaurants, incorporate ground meat for added richness. Our recipe offers the flexibility to include ground beef or even Italian sausage, providing a heartier meal for meat-lovers, but it can just as easily be made vegetarian. If you’re a fan of the Olive Garden’s Pasta e Fagioli, prepare to be amazed by this homemade rendition – it’s a game-changer! While we also love a good Olive Garden Minestrone or Chicken Gnocchi Soup, crafting them from scratch truly elevates the experience and flavor profile.

Essential Ingredients for Your Homemade Pasta e Fagioli

For the exact measurements and detailed instructions, scroll down to the full printable recipe card at the bottom of the post.

Creating this flavorful Pasta e Fagioli soup relies on a straightforward list of ingredients, many of which are kitchen essentials. Here’s a breakdown of what you’ll need, along with some helpful notes:

• Olive Oil: The foundation of many Italian dishes, used for sautéing the aromatics and adding a rich, fruity flavor.
• Ground Beef: Lean ground beef adds a wonderful depth and heartiness to the soup. For variations, you can easily substitute with ground turkey for a lighter option, or ground Italian sausage for a spicy kick and more complex flavor.
• Onion, Carrots, and Celery: This trio, often referred to as a “soffritto” in Italian cooking, forms the aromatic base of the soup, building a layer of savory flavor. Dice them finely for even cooking and distribution.
• Garlic: Freshly minced garlic is crucial for that authentic Italian aroma and taste. Don’t skimp on this!
• Dark Kidney Beans & Northern Beans: Using two types of beans adds texture and a nuanced bean flavor. Dark kidney beans provide a robust, earthy quality, while northern beans (or cannellini beans) offer a creamier, milder texture. Remember to drain and rinse canned beans thoroughly to remove excess sodium and improve their texture.
• Tomato Sauce & Diced Tomatoes: A combination of these two tomato products creates the perfect rich, savory, and slightly chunky broth. Diced tomatoes add texture, while tomato sauce provides a smooth, concentrated tomato flavor.
• Chicken Broth: The liquid base for our soup. A good quality chicken broth will enhance the overall flavor. For a vegetarian version, substitute with vegetable broth.
• Italian Seasoning: A convenient blend of dried herbs like oregano, basil, thyme, and rosemary that brings classic Italian flavors together effortlessly.
• Salt & Pepper: Essential for seasoning to taste. Always adjust at the end to ensure perfect balance.
• Ditalini Pasta: These small, tube-shaped pasta pieces are traditional for Pasta e Fagioli because they absorb flavor beautifully and are easy to eat with a spoon. If ditalini isn’t available, small elbow macaroni or other tiny pasta shapes can be used.

Crafting Your Delicious Pasta e Fagioli Soup: Step-by-Step Guide

Making this hearty Italian soup is a straightforward process, perfect for home cooks of all skill levels. Follow these simple steps to bring a taste of Italy to your kitchen:

• Brown the Meat: Start by heating a large, heavy-bottomed stock pot or Dutch oven over medium-high heat. Add the ground beef (or your chosen meat) and cook for about 5-6 minutes, using a spoon to break it up into small crumbles. Continue cooking until the meat is fully browned and no longer pink. Once cooked, carefully remove the beef from the pot, leaving behind any rendered fat, and set it aside. This step not only cooks the meat but also creates a flavorful foundation in the pot for the vegetables.
• Sauté the Vegetables: Return the same pot to the heat. If there isn’t enough fat remaining from the beef, add a tablespoon of olive oil. Stir in the diced onions, carrots, and celery. Sauté these “soffritto” vegetables for 6-7 minutes, stirring occasionally, until the onions become translucent and the carrots and celery begin to soften. This slow sautéing process is key to developing a deep, sweet flavor base for your soup. Next, add the minced garlic and cook for an additional 1-2 minutes, stirring constantly, until its fragrant aroma fills your kitchen. Be careful not to burn the garlic, as it can turn bitter.
• Simmer for Flavor: Now it’s time to bring all the delicious components together. Pour in the two types of drained and rinsed beans, the tomato sauce, diced tomatoes, chicken broth, and Italian seasoning. Stir all the ingredients well to combine them thoroughly. Bring the mixture to a rolling boil over medium-high heat, then immediately reduce the heat to a gentle simmer. Cover the pot and let the soup simmer for about 20 minutes. This simmering time allows all the flavors to meld beautifully, creating a rich and harmonious broth. Towards the end of simmering, taste the soup and adjust the seasoning with salt and pepper as needed.
• Cook the Pasta: This step offers a crucial tip for best results, especially if you plan on having leftovers.
  • Option 1 (for immediate consumption): If you anticipate finishing the entire pot of soup on the day it’s made, you can add the ditalini pasta directly to the simmering soup during the last 10 minutes of cooking. Stir it in and cook until the pasta is tender to the bite, absorbing some of the delicious broth.
  • Option 2 (for leftovers): For optimal texture and to prevent the pasta from becoming mushy, I highly recommend cooking the pasta separately. Prepare the ditalini according to package directions in a separate pot of salted boiling water until al dente. When serving, add a portion of the cooked pasta to each individual bowl, then ladle the hot soup over it. This method ensures the pasta remains perfectly tender and the soup’s broth doesn’t get overly thickened.
• Serve: Once the pasta is ready and incorporated (either directly or separately), remove the soup from the heat. Ladle generous servings into bowls. For an authentic touch and added flavor, serve topped with a sprinkle of freshly grated Parmesan cheese. A garnish of fresh parsley or basil can add a pop of color and freshness. Enjoy your homemade Pasta e Fagioli!

Recipe Enhancements & Clever Variations

One of the beauties of Pasta e Fagioli is its adaptability. Feel free to customize this recipe to your preferences, adding more vegetables, making it vegetarian, or spicing it up. Here are some of our favorite tips and suggestions:

• Boosting Your Greens (More Veggies): This soup is already packed with wholesome vegetables, but you can easily increase the nutrient content and fresh flavor. Stir in a couple of handfuls of fresh spinach, kale, or Swiss chard during the last 2-3 minutes of simmering. The residual heat will gently wilt the greens without overcooking them. You could also add zucchini or bell peppers along with the carrots, onions, and celery for more variety.
• Making it Vegetarian: To transform this into a delicious vegetarian soup, simply omit the ground beef entirely. Instead of cooking the meat, proceed directly to sautéing the vegetables in olive oil. Be sure to use vegetable broth in place of chicken broth to keep it entirely plant-based. The combination of beans and pasta makes for a surprisingly hearty and satisfying meatless meal.
• Bean Varieties: While our recipe calls for dark kidney beans and northern beans for their distinct textures and flavors, don’t hesitate to use what you have on hand. Light kidney beans, cannellini beans (another excellent white bean choice), or even pinto beans would work wonderfully. Just remember to always drain and rinse canned beans thoroughly to improve texture and reduce sodium.
• Adding a Spicy Kick: If you appreciate a bit of heat in your soup, red pepper flakes are a fantastic addition. You can sprinkle them directly into each individual bowl at the table, allowing everyone to customize their spice level. Alternatively, for an all-over warmth, stir 1/4 to 1/2 teaspoon of red pepper flakes into the entire pot of soup along with the Italian seasoning.
• Choosing the Right Pasta: While ditalini is traditional and ideal, other small pasta shapes like elbow macaroni, small shells, or even broken spaghetti pieces can work as substitutes. The key is to use a pasta that is small enough to be easily eaten with a spoon and cooks relatively quickly.
• Enhancing Broth Flavor: For an even richer broth, consider using homemade chicken or vegetable stock. You can also add a bay leaf during the simmering process and remove it before serving for an extra layer of flavor complexity.

Perfect Pairings for Your Pasta e Fagioli

This Pasta e Fagioli soup is a complete and satisfying meal on its own, but it truly shines when paired with a few classic accompaniments. For an authentic Italian experience, consider serving it with these delicious sides:

• Garnish Galore: Always serve your soup topped with freshly grated Parmesan cheese. Its salty, nutty flavor beautifully complements the rich tomato broth and creamy beans. For an extra touch of freshness and vibrant color, sprinkle on some chopped fresh parsley or basil just before serving.
• Breadsticks: There’s nothing like dipping warm, soft bread into a hearty soup. Our homemade Olive Garden Breadsticks are a fantastic choice, providing that beloved restaurant experience right at home.
• Garlic Bread: If you prefer something with a bit more punch, a slice of Cheesy Garlic Bread is always a welcome addition. The crispy, garlicky goodness is a perfect contrast to the tender soup.
• Side Salad: To balance the richness of the soup, a light and crisp Simple Tossed Salad with a vinaigrette dressing is an excellent choice. It adds a refreshing element to the meal.

Storing Your Pasta e Fagioli for Later

One of the best things about homemade soup is that it often tastes even better the next day! Proper storage ensures you can enjoy your Pasta e Fagioli for days to come.

You can store any leftover soup in an airtight container in the refrigerator for 3-4 days. For the absolute best results, we highly recommend storing the cooked pasta separately from the soup broth. If the pasta is left in the soup, it will continue to absorb liquid, potentially becoming overly soft and turning the soup into more of a loose casserole consistency. If you stored them separately, simply reheat the soup gently on the stovetop or in the microwave, and then add a fresh portion of cooked pasta to each serving.

Freezing Instructions

This Pasta e Fagioli soup freezes exceptionally well, making it a fantastic meal prep option. Again, for optimal texture upon reheating, it’s best to freeze the soup without the pasta. Allow the soup to cool completely to room temperature before transferring it to freezer-safe airtight containers or heavy-duty freezer bags. Leave a little headspace for expansion if using containers. It can be frozen for up to 3 months.

When you’re ready to enjoy, thaw the soup overnight in the refrigerator or gently reheat it from frozen on the stovetop over low heat, stirring occasionally. Once thawed and heating, you can cook fresh ditalini pasta directly in the simmering broth (if you didn’t add it initially) or cook it separately and add it to individual bowls. This ensures a fresh, delicious bowl of soup every time.

Discover More Comforting Soup Recipes

If you loved this Pasta e Fagioli, you’re in for a treat! Our collection of soup recipes is full of warmth and flavor. Explore more cozy bowls that are perfect for any occasion:

• Classic Chicken Noodle Soup
• Hearty Cabbage Roll Soup
• Creamy Chicken Tortellini Soup
• Savory Beef Macaroni Soup
• Delicious Zuppa Toscana