Pasta Fagioli Recipe

4.86 from 349 votes

The Best Pasta Fagioli Soup recipe that is better than Olive Garden! Healthy, vegetarian & easy to make on the stove, crockpot or instant pot

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Keyword: healthy pasta fagioli, pasta fagioli, pasta fazool, vegan pasta fagioli

Servings: people

Calories: 295kcal

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)

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!

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.

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!

Liz's Helpful Tips:

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.