Pasta Fagioli is a classic, comforting Italian soup made with creamy beans and small ditalini pasta in a savory tomato-based broth. You can prepare it with or without Italian sausage, making it flexible for different tastes. It’s a warm, satisfying choice for a chilly evening.
Fagioli means “beans” in Italian. This version of pasta e fagioli can be adjusted to be mild or spicy and serves as a lighter alternative to a heavy pasta plate. Traditional recipes usually call for creamy white beans—cannellini are most common—but you can swap in navy, great northern, red kidney, white kidney, or pinto beans depending on what you have.
Ingredients
This soup adapts easily to a vegan version: omit bacon and sausage and use vegetable broth instead of beef broth. For the recipe as shown, you will need the following:
- Olive oil – a little for sautéing
- Bacon – or pancetta
- Ground Italian sausage – optional, choose mild, medium or spicy
- Onion – yellow or white, diced
- Celery – chopped
- Carrots – 2–3, petite diced
- Garlic – fresh cloves, minced
- Dried rosemary
- Dried fennel seeds
- Ground allspice – adds a warm depth
- Beef broth – or vegetable broth for a meatless version
- Crushed tomatoes – San Marzano are ideal; you can also pulse whole peeled tomatoes or use diced
- Salt and pepper – freshly ground black pepper recommended
- Fresh grated Parmesan – optional garnish
- Fresh parsley – optional garnish
- Ditalini pasta – traditional small tubular pasta; substitute any mini pasta if unavailable
- Beans – cannellini and red kidney (canned, drained and rinsed)
- Optional – crushed red pepper flakes or dried Italian seasoning for extra flavor
How to make this delicious Italian soup
This pasta fagioli comes together quickly but benefits from a short simmer to meld flavors. The overview below highlights the main steps; follow the detailed recipe card for exact measurements and timing.
- Heat oil in a large stockpot over medium heat. Add bacon, diced onion, celery, carrots, garlic, dried rosemary and fennel seeds; sauté until softened and the bacon begins to render.
- Add the ground Italian sausage, breaking it up with a spoon, and cook until no longer pink.
- Stir in beef broth, crushed tomatoes and ground allspice. Bring to a brief boil, then reduce heat and simmer for about 10 minutes to develop flavor.
- Add drained beans and ditalini pasta. Simmer until the pasta and beans are tender, 10–20 minutes, stirring occasionally to prevent sticking.
- Taste and adjust seasoning with salt and freshly ground black pepper.
- Ladle into bowls and garnish with chopped parsley and freshly grated Parmesan if desired. Serve with warm bread.
Serving suggestions
When made with sausage, this hearty soup works well as a main course served with garlic bread and a simple green salad. For a meatless version, it can be a satisfying vegetarian entrée or a lighter starter. A sprinkle of Parmesan and a bit of freshly chopped parsley brighten the bowl.
Storage
Store leftovers in an airtight container in the refrigerator for 3–5 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Pasta Fagioli is a filling, adaptable Italian soup that’s ideal for weeknight dinners or cozy Sunday meals.
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Pasta Fagioli
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Ingredients
- 3 slices bacon, diced
- 1 tablespoon oil
- 1 pound ground Italian sausage (optional)
- 2 cups crushed tomatoes
- 4 cups beef broth
- 1 -15 ounce can red kidney beans, drained and rinsed
- 1 -15 ounce can cannellini beans, drained and rinsed
- 1 cup Ditalini pasta See recipe notes
- ¾ cup chopped celery (2 stalks)
- ¾ cup finely diced carrots (2-3 carrots)
- 1 cup diced onion , yellow or white
- 1 tablespoon fresh minced garlic
- 1 teaspoon dried rosemary
- 2 teaspoons dried fennel
- 1 teaspoon ground allspice
- salt and pepper to taste
- fresh chopped parsley (optional) for garnish
- fresh grated Parmesan cheese (optional) for garnish
Instructions
Prep
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Chop onions, garlic and celery; petite dice carrots. Cut bacon into small pieces. Drain and rinse beans.
Make the soup
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In a large stockpot over medium heat, add oil, bacon, onions, celery, carrots, garlic, rosemary and fennel; sauté 5–8 minutes. Add Italian sausage and break it up, cooking until no longer pink.
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Add beef broth, crushed tomatoes and allspice. Bring to a boil, then simmer for about 10 minutes.
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Reduce heat to medium, stir in drained beans and pasta, and cook 10–20 minutes until pasta and beans are tender. Season with salt and pepper to taste.
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Garnish with chopped parsley and grated Parmesan before serving.
Notes
Tomatoes – if you don’t have crushed tomatoes, pulse whole peeled tomatoes in a food processor or use diced tomatoes.