Name: Best Pasta Fagioli Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1 small onion, diced; 3 cloves garlic, minced; 2 carrots, quartered and sliced; 1 can (15 oz) cannellini beans, rinsed and drained; 1 can (15 oz) tomato sauce; 1 dried bay leaf; 1 teaspoon dried basil; 1 teaspoon dried parsley; 1/2 teaspoon dried oregano; 1/4 teaspoon black pepper; 1/8 teaspoon red pepper flakes (optional); 4 cups low sodium vegetable broth; 1 cup water; 1 cup dry ditalini pasta

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This Pasta Fagioli recipe is the ultimate comfort food—thick, rich, and satisfying. It’s hearty without being heavy and is packed with tender beans, savory broth, al dente pasta, and just the right blend of Italian herbs and spices. I love making this soup when I want something simple, cozy, and full of flavor. Whether I prepare it on the stovetop, in the Instant Pot, or in the slow cooker, it never disappoints.

Best Pasta Fagioli Soup Recipe

Why You’ll Love This Recipe

I love how incredibly easy and affordable this dish is to make. It’s a one-pot wonder that doesn’t require fancy ingredients, and I usually have most of them in my pantry already. It’s also vegetarian, super filling, and can be easily customized with whatever beans or small pasta I have on hand. Plus, it tastes even better than the version from Olive Garden—and that’s saying something!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

extra virgin olive oil
diced onion
minced garlic
quartered carrots
cannellini beans, rinsed and drained
tomato sauce
dried bay leaf
dried basil
dried parsley
dried oregano
black pepper
red pepper flakes
low sodium vegetable broth
water
dry ditalini pasta

Directions

Stovetop Instructions:
I start by heating olive oil in a large pot, then sauté the onions, garlic, and carrots until they’re softened and fragrant. I add in the beans, tomato sauce, herbs, and seasonings, followed by broth and water. After bringing everything to a boil, I reduce the heat and stir in the dry pasta. I make sure to cook the pasta for only half the recommended time so it doesn’t get too soft. I always remember to discard the bay leaf before serving.

Instant Pot Instructions:
I sauté the veggies right in the Instant Pot before adding the rest of the ingredients. I make sure not to stir in the tomato sauce to avoid triggering the burn warning. Then, I pressure cook everything for 2 minutes and do a quick release. Again, I either undercook the pasta or cook it separately for the best texture.

Crockpot Instructions:
I sauté the veggies on the stove first, then transfer everything (except the pasta) to the slow cooker. During the last hour, I stir in the pasta and let it cook until just tender. Cooking the pasta separately and stirring it in at the end also works great.

Servings and Timing

This recipe yields about 6 servings, with each serving being roughly 2 cups.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

There are so many ways I can tweak this recipe:

With Meat: I sometimes add cooked ground turkey, beef, or even shredded chicken.
Extra Veggies: I like tossing in a handful of chopped spinach right before serving. Zucchini or bell peppers work too.
Different Beans: Navy or great northern beans are good substitutes for cannellini.
Low-Sodium: I always use low- or no-sodium broth and canned goods, then salt to taste.
Pasta Options: Ditalini is my go-to, but elbows or small shells work well too.

Storage/Reheating

Refrigerator: I store leftovers in an airtight container for 3–4 days. The pasta absorbs the broth over time, so I usually add a splash of extra broth when reheating.

Freezing: While it’s possible to freeze, the texture of the pasta does get a bit soft. I personally prefer it fresh, but it’s still tasty after thawing.

Reheating: I reheat it gently on the stovetop or in the microwave, adding a little broth if needed. It also works in the crockpot for hands-off warming.

FAQs

How do I pronounce Pasta Fagioli?

There are a couple of ways I’ve heard it pronounced: “fah-zool” (rhyming with school) and “fah-jole” (rhyming with soul). Both are correct—it just depends on the region of Italy.

Can I make this recipe gluten-free?

Absolutely. I just substitute the pasta with a gluten-free variety like chickpea or lentil pasta. I make sure to cook it separately since gluten-free pasta tends to fall apart more easily in soups.

Can I blend the soup?

Yes, especially if I want a smoother texture or to “hide” the beans from picky eaters. I use an immersion blender before adding the pasta to keep the consistency thick and creamy.

Is this soup vegan?

Yes, as long as I don’t add any meat or cheese. It’s naturally vegan when made with vegetable broth and plant-based ingredients.

What should I serve with Pasta Fagioli?

I love serving it with a slice of crusty bread, lots of grated parmesan, and maybe a side salad. It’s hearty enough to be a full meal on its own, though!

Conclusion

This Pasta Fagioli is everything I want in a soup—hearty, wholesome, flavorful, and easy to make. It’s the kind of meal that warms me up and fills me up without making me feel weighed down. Whether I make it on the stove, in the slow cooker, or using the Instant Pot, it’s always a hit. I know I’ll be making it all season long.