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Hearty bowl of Pasta Fagioli soup. Italian pasta and beans, close-up.

Best Pasta Fagioli Ever

Amelia
This Pasta Fagioli recipe delivers a comforting and flavorful Italian classic that's perfect for chilly evenings. With layers of flavor built from aromatics, herbs, and a secret ingredient (Parmesan cheese rind!), this hearty soup features perfectly cooked pasta and beans in a creamy broth. It's customizable and sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 6
Calories 450 kcal

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Can opener
  • Ladle
  • Immersion blender or regular blender (optional)
  • Bowls for serving

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 ounces pancetta or bacon, diced optional
  • 3-4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 28 ounces canned diced tomatoes
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes optional
  • 6 cups chicken or vegetable broth
  • 1 cup small pasta ditalini, elbow macaroni, small shells
  • Parmesan cheese rind
  • Fresh parsley, chopped, for garnish
  • Salt to taste
  • Pepper to taste
  • Grated Parmesan cheese, for serving

Instructions
 

  • Heat olive oil in a large pot or Dutch oven over medium heat.
  • Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  • If using pancetta or bacon, add it to the pot and cook until crisp, about 5 minutes.
  • Add garlic and cook for 1 minute, until fragrant. Be careful not to burn it!
  • Stir in tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.
  • Add diced tomatoes, oregano, basil, and red pepper flakes (if using). Stir well to combine.
  • Add broth and Parmesan cheese rind. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour.
  • Stir in cannellini beans and kidney beans.
  • Add pasta and cook according to package directions, until al dente. Be sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot.
  • Remove Parmesan cheese rind and discard.
  • Taste and adjust seasoning with salt and pepper.
  • Ladle into bowls and garnish with fresh parsley and grated Parmesan cheese. Serve immediately.

Notes

For a creamier soup, remove about 1 cup of the soup (including some beans) before adding the pasta. Blend it with an immersion blender or in a regular blender until smooth, then stir it back into the soup. Use high-quality canned tomatoes and fresh herbs for the best flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding extra broth or water if needed, as the soup may thicken.