Print

Hearty, One-Pot Pasta Fagioli Soup (Better Than Olive Garden)

Close-up of a white bowl filled with rich, tomato-based pasta fagioli soup, featuring beans, carrots, and ditalini pasta.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty, classic Pasta Fagioli soup at home. This one-pot recipe uses simple ingredients to create a comforting Italian meal with tender pasta and beans in a savory tomato broth, perfect for an easy weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound Italian sausage or ground beef (optional, omit for vegetarian)
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 4 cups chicken or vegetable broth
  • 2 cups water
  • 1/2 cup small pasta, such as ditalini or elbow macaroni
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. If using meat, add the sausage or ground beef and cook until browned, breaking it up with a spoon. Drain off excess fat.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, oregano, basil, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant. This step builds flavor.
  4. Pour in the diced tomatoes (with their juice), rinsed cannellini beans, rinsed kidney beans, broth, and water. Bring the mixture to a boil.
  5. Once boiling, add the small pasta. Reduce the heat to maintain a simmer. Cook according to the pasta package directions, usually 8 to 10 minutes, until the pasta is tender. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
  6. Remove the pot from the heat. Stir in the 1/2 cup of grated Parmesan cheese until melted and incorporated.
  7. Taste the soup and add salt and black pepper as needed.
  8. Serve the Pasta Fagioli hot, topped with extra grated Parmesan cheese.

Notes

  • For a vegetarian Pasta Fagioli, skip the meat and use vegetable broth. You can add 1 teaspoon of smoked paprika with the herbs for a deeper flavor profile.
  • If you prefer a thicker soup, mash about 1/4 cup of the beans against the side of the pot before adding the pasta, or simmer uncovered for the last 10 minutes of cooking time.
  • This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://tastethisplate.com/pasta-fagioli-soup-recipe-easy-hearty/