The Best Pasta Fagioli Soup recipe – WAY better than Olive Garden! Easy to make on the stove, crockpot or instant pot. Secretly healthy too!
This post was originally shared in January of 2019 but has since been updated.
If you’re looking for a cozy, delicious meal that’s budget friendly- you’ll definitely love this Pasta Fagioli!
We’ve perfected the best blend of spices, tomatoes, broth and pasta to make a one pot dinner that’s WAY better than anything you’ll get at Olive Garden.
With over 250 5 star reviews, it’s the ultimate comfort food!
Loaded with beans, pasta, and a thick tomato base – this pasta fagioli soup is delicious + nutritious (the perfect combo!)
If you want other cozy meals check out Slow Cooker Chicken Noodle Soup, Meatball Soup, or 15 Bean Soup!
Why we love this recipe
- Delicious: Some of the best recipes are simple and still have a ton of flavor. Even though this recipe is made with only a few ingredients it’s super flavorful.
- Cheap: With grocery store costs on the rise, this is a delicious, budget friendly meal!
- Total Comfort Food: When you need something comforting, this is the ultimate recipe!
- Meatless: If you’re trying to eat less meat, this is a hearty dish that will fill you up!
Pasta Fagioli Soup Recipe Ingredients
Pasta fagioli is made with simple ingredients you probably already have in your pantry and fridge. This recipe calls for:
- olive oil – make sure it’s a good quality oil!
- cannellini beans – I like these because they’re no salt added
- fresh herbs
- garlic, onions, carrots
- salt, pepper, red pepper flakes
- short pasta (like ditalini) – baby shells also work well too!
- crbroth & water
- tomato sauce – you want to use canned tomato sauced, not pasta sauce
- meat: optional. You can add ground meat, pancetta or bacon. This recipe is meatless.
Recipe Substitutions
There are so many ways to customize this healthy pasta fagioli. Here are a few:
Olive Oil: If you don’t have olive oil, sub avocado oil or melted butter.
Onion/Garlic: I haven’t tried making this recipe without onion/garlic. It adds a lot of flavor, so I wouldn’t omit them. You can sub onion powder and garlic powder if you don’t have fresh. Use 1 teaspoon of onion powder and 1/2 teaspoon garlic powder.
Beans: I usually use cooked canned cannellini beans to save time. You can cook your own, or sub with navy beans or great northern beans. Make sure to drain and rinse off canned beans.
Dried Beans: If you’d like to use dried beans in this recipe, cook them before adding them to the soup. You’ll need about 1.5 cups of cooked beans.
Dried Herbs: Substitute 2 tablespoons of fresh herbs for each 1 teaspoon of dried herbs.
Pasta: You can use any small pasta. Ditalini are my favorite. You can also use elbows or any shorter, small pasta.
Broth: Any broth or stock (broth and stock are the same) can be used in any soup recipe. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.
Adding meat: If you’re not vegan, you can sauté bacon or pancetta when sautéing your veggies. It does add flavor, but I honestly prefer it without. Additionally – you can add cooked ground turkey or beef to this soup and it would be delicious! Cooked shredded chicken or even chopped rotisserie chicken is delicious in this recipe too.
Spinach or extra veggies: Chopped spinach is a great addition to this recipe, I add it right before serving!
Low Sodium: Canned tomatoes, broth, and canned beans all typically have high levels of sodium. Look for no or low sodium. Feel free to add salt to taste as needed.
Extra Flavor: You could also add a parmesan cheese rind to the soup as it cooks. Parmesan cheese rinds add extra flavor! Remove it at the end like you would a bay leaf.
How to make Pasta Fagioli
Making pasta fagioli is SUPER simple. You just need to do a little bit of work to chop your veggies, but a food processor can make this *so speedy*.
- First sauté your veggies.
- Then add your spices + broth.
- Stir in your cooked beans + raw pasta.
- Bring to a boil and cook it until it’s al dente!
There are instructions for making pasta fagioli in the instant pot and in the slow cooker included in the recipe below.
All are equally as simple – and the instant pot is the fastest way to make this healthy pasta fagioli.
Can you make this in the crockpot?
Yes, you can make pasta fagioli in the crockpot – but I would really recommend making it on the stovetop. It’s super quick! When you cook pasta in the crockpot it is hard to time it correctly, it can either be al dente, or mushy!
If you are making pasta fagioli in the crockpot, add your pasta during the last hour of cooking to avoid the pasta getting too mushy.
Can you make Pasta E Fagioli in the instant pot?
Yes, you can make pasta e fagioli in the instant pot! See below for instructions. Here are some tips for making pasta fagioli in your instant pot:
Be aware of the order of the ingredients. Tomato sauces tend to trigger a burn warning in the instant pot.
This was tested with regular macaroni. I would highly recommend a short cut like Ditalini or Macaroni.
Very important note on the pasta – I would warn against using pastas with lower cook times than Ditalini or Macaroni because that could result in over cooking. Similarly, a thicker one requiring more time would undercook. Stick to pastas that cook in the 7-9 minute range for this one!
Liz’s Tips for Making the Best Soup
This Pasta Fagioli Soup is pretty easy to make, but if you’re looking for some time-saving tips – these can help you!
Cut your veggies ahead of time -You can keep them in the fridge for 24 hours so all you need to do is cook! I also use my food processor to make chopping carrots, onions + garlic SO quick.
Use canned beans to save time: I try to find ones that are low sodium and always rinse/drain them.
If using dried beans, make sure to cook them ahead of time. Store in a container in your refrigerator until you’re ready to cook.
Add a parmesan cheese rind– You can find these in the cheese section in most stores. They add so much flavor to soups!
What is pasta fagioli?
Pasta fagioli is a traditional Italian soup/stew made with beans and pasta. It originated as a ‘peasant dish’ because it’s made with inexpensive ingredients.
Depending on the region of Italy you’re from, it can be thick like stew, or thinner. Some people add meat to it, while others keep it vegetarian.
No matter how you make it it’s delicious. And if you were wondering: how do you pronounce pasta fagioli soup – there are a few ways you can say it
- fah- zool (rhymes with school )
- fah- jole (rhymes with soul)
If you love healthy Italian recipes, try our Chicken Cacciatore.
What do you eat with this soup?
Pasta e fagioli is meant to be very thick! You should almost be able to eat it with a fork! If you prefer it soupier, just add more broth when it’s done cooking, or cook your pasta in a separate pot.
Pasta fagioli is best served with:
- a big piece of crusty bread
- lots of grated parmesan cheese on top!
- Fresh basil and cracked black pepper also add a lot of flavor!
- with a salad, this honey mustard chicken salad is delicious!
Storing and Freezing Vegetarian Pasta Fagioli
Refrigerator: This soup will last in the refrigerator for 3-4 days. The pasta will absorb some of the broth, so you can add more broth to make the soup thinner when reheating.
Freezing: You can freeze this soup, but it isn’t as good once it has been frozen. The pasta can get a little mushy – but it’s still totally edible! I love these containers for freezing soup. For all my freezing tips, check out my post on How To Freeze Soup.
Reheating: You can reheat it in the crockpot, microwave, or on the stove. The pasta will absorb some of the liquid overnight so you can just add some broth when reheating or enjoy it thicker.
Best Pasta Fagioli Recipe FAQs
Both pasta fagioli and minestrone are tomato-based soups with beans and pasta. Minestrone soup often has other vegetables added (spinach, zucchini) as well as other beans (kidney, white) whereas pasta fagioli is typically just beans and pasta.
Pasta Fagioli Recipe
Ingredients
- 2 tablespoons olive oil
- 1 cup onion minced
- 2 tablespoons garlic minced (approx 3 garlic cloves)
- 1 cup carrots minced
- 2 15 oz canned cooked cannellini beans low or no sodium (rinsed/drained if using canned)
- 15 oz canned tomato sauce low or no sodium
- 1 bay leaf
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional- omit if you don't like spice or add to taste at end
- 4 cups vegetable stock low or no sodium
- 2 cups water
- 1 cup ditalini pasta gluten free if necessary (about 5 oz)
Instructions
Stove Top Instructions
- In a large pot on the stove, heat olive oil. Sauté onions, garlic and carrots in olive oil over medium heat for about 5 minutes until onions are translucent and softened.
- Add tomato sauce, spices, stock and water to the pot, bring to a boil. Once boiling, reduce heat and simmer for 15 minutes.
- While the soup cooks, drain + rinse beans.
- After the soup has cooked, add raw pasta and cooked beans. Stir together and bring to a boil. Cook uncovered until pasta is al dente, about 4-6 minutes (cook time will vary depending on the pasta shape you use, we recommend cooking 2 minutes less than what it says on the back of the package because the pasta will continue to cook in the soup)
- Important: you should undercook the pasta. Once you remove the pot from the heat the pasta will continue to cook and absorb the broth. Feel free to add more broth to your liking.
- Once cooked, discard bay leaf. Serve + enjoy!
Instant Pot Instructions
- Important: This recipe is best when made on the stovetop. The pasta can easily get overcooked in the instant pot.
- Set your Instant Pot to Sauté for 5 minutes. Add olive oil. Sauté onion, carrot and garlic until onions are translucent and softened..
- While veggies cook, drain + rinse beans.
- Make sure to scrape up any browned bits on the bottom of the instant pot to avoid a burn notice. Add in the pasta, beans, seasonings, water and broth to the pot. Pour the tomatoes on top. Do not stir it.
- Cook on high pressure for 4 minutes and do a quick release once the soup has cooked.
- Once cooked, discard bay leaf. Stir + enjoy!
- Optional but recommended: You can cook your pasta on the side to avoid it being over cooked. Depending on the pasta size, this can easily over cook in the instant pot.
Crockpot Instructions
- Important: This recipe is best when made on the stovetop. The pasta can easily get overcooked in the crockpot.
- In a large pot on the stove, sauté onions, garlic and carrots in olive oil over medium heat for about 5 minutes until translucent. Add to crockpot base.
- While veggies cook, drain + rinse beans.
- Add tomato sauce, spices, stock, water and beans to the crockpot base. Do not add pasta! Stir until combined and cook on low for 4-6 hours.
- The last hour of cooking, add your raw pasta to the crockpot. Stir to combine. Cover and cook for the remaining hour. You can also cook your pasta in a separate pot and stir it in the soup.
- Important: you should undercook the pasta. Once you remove the crockpot from the heat the pasta will continue to cook and absorb the broth. Feel free to add more broth to your liking if soup becomes too thick.
- Once cooked, discard bay leaf. Serve + enjoy!
Video
Notes
- Cut your veggies ahead of time -You can keep them in the fridge for 24 hours so all you need to do is cook! I also use my food processor to make chopping carrots, onions + garlic SO quick.
- Use canned beans to save time: I try to find ones that are low sodium and always rinse/drain them.
- Add a parmesan cheese rind– You can find these in the cheese section in most stores. They add so much flavor to soups!
- This is best cooked on the stovetop! The past can easily overcook in the instant pot or crockpot.
Leslie Patterson says
So very easy to make and extra yummy!! I’m surprised by how much flavor it has. And also love how easy it will be to modify. But we made it exactly as written and it’s such a perfect meatless meal.
Alyssa H says
Found this recipe just in time for all this snow we’ve gotten this week! Will definitely be adding this to my soup rotation 🙂
Alyssa H says
Found this recipe just in time for all this snow we’ve gotten this week. Immediately adding this to my soup rotation 🙂
Lisa Gates says
So simple and delicious! Only had to buy a few things from the grocery store, had all the rest in the pantry!!
Mary says
Excellent!! Tried this for the first time tonight as a meal without meat perfect for Lent!!
Melissa says
Made last night! Even the kids loved it! Added ground beef for extra protein.
Ginnie Aranda says
Loved this recipe. Definitely a keeper. I had a bigger can of tomato sauce and used all of it with a little extra water. I also doubled the spices. Fed my family of 4 for 2 nights with leftovers for lunch. My daughter is vegetarian so I cooked ground chicken with Italian spices in a separate skillet and added it to our individual bowls. A little fresh grated parm on top and some crusty bread….chefs kiss.
Meg says
This was delicious! My kids aren’t a fan of beans but they enjoyed the taste and the pasta before discovering the beans!
Gina says
This soup came together quickly. I plan to freeze individual servings. I did add extra beans and chopped spinach and kale. easy and delicious!
HP says
All of your recipes are so awesome! Thank you for creating them. My daughter loves all things pasta. When she saw this one she knew we had to make it! Whe added less beans, she didn’t want any!
Melissa Valenti says
Delicious easy weeknight dinner!
Susan Simonds says
Restaurant quality soup in the comfort of your own home.
Speaking of comfort, this will warm a cold night, settle a sore throat and warm your whole being.
Yum!
Tracey says
This soup was delicious! Very easy to make and yummy comfort food for a cold day!
MBM says
SO GOOD AND EASY!!!! I am by no means a chef and my cooking skills are still evolving, but this was an easy, healthy, hearty meal that anyone at any skill level can make. I felt so accomplished and had a delicious meal to show for it! Highly recommend.
Mary M. says
Love this recipe! Delicious and so easy to make. I added Italian sausage ☺️
Amy says
This was insanely delicious. I’d be happy to be served this in any restaurant! My broth of choice was chicken, and I did add some ground beef at the end per the suggested possible add-ins. I don’t know that I’ve ever made a tastier soup, and it’s so easy! Oh, and it was super inexpensive. I can’t wait for leftovers tomorrow!
Allie says
My husband really enjoyed this recipe. I did add ground beef and substituted beef broth in place of the veggie broth. It was a little light on the seasoning for our taste buds, so I ended up adding some Farm Dust seasoning to it afterwards. This is a easy and quick recipe for a weeknight dinner.
Rose says
Simple and delicious! My mom used to make version of this for us growing up and this recipe brings back such warm memories. I doubled the pasta and reduced the liquid but kept everything else the same and it was perfect!
Jennifer says
Just made this tonight! We love, love, love this soup! Thank you for the recipe!
Brittney says
Loved this recipe! It was just the comfort food I was looking for. Easy to make. Would definitely make it again. Freezes well too.
Reva says
The is our absolute most favorite recipe!! We make it weekly! We love to sub ground turkey for the beans and add extra broth to make it more of a soup! The flavor is absolutely perfect! Always make a double batch for left overs!!
Lauren V says
This has become a staple at our house! I love how I can easily customize the ingredients based on what I have on hand. I’ve added spinach and extra tomatoes before and this time added some barley and lentil. It tastes great with banza elbow pasta for extra protein, too. Always top with cheese!
Brilee says
I love this soup! The only changes I made were I added an extra garlic glove .. I used regular vegetable stoke (Not low sodium) I added 2 cups of pasta not 1 and I added salt … It was amazing ! Thank you!
Tracy L says
Amazing and so easy! Will make this again!
Jennifer says
So simple and so delicious! I’m always a heavy hand on the veggies and added some beans sooner in the cooking process & used an immersion blender a little bit. It gave it such an amazing texture. Thank you