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Hearty Classic Pasta Fagioli: Simple Italian Comfort Soup

Close-up of a steaming bowl of amazing pasta fagioli, topped with grated cheese and fresh parsley.
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Make this hearty Pasta Fagioli, a classic Italian comfort food featuring tender pasta, creamy cannellini beans, and a savory tomato broth. This easy recipe delivers rich flavor perfect for a cozy weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 1/2 cup ditalini pasta (or small elbow macaroni)
  • 1/2 cup water
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (for serving)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, thyme, rosemary, and red pepper flakes, if using. Cook for 1 minute until fragrant.
  3. Stir in the diced tomatoes (with their juice), chicken broth, and water. Bring the mixture to a simmer.
  4. Add the rinsed cannellini beans, salt, and pepper to the pot. Return the soup to a gentle simmer.
  5. Stir in the ditalini pasta. Cook according to the pasta package directions, usually 8 to 10 minutes, until the pasta is tender. Stir often to prevent the pasta from sticking to the bottom.
  6. Taste the soup and adjust salt and pepper as needed. If the soup is too thick, add a little more broth or water.
  7. Ladle the hearty bean and pasta soup into bowls. Garnish with fresh parsley and serve hot with grated Parmesan cheese.

Notes

  • For a richer broth, mash about one-third of the cannellini beans against the side of the pot before adding the rest of the ingredients. This thickens the soup naturally.
  • This recipe freezes well. Cool completely before storing in an airtight container for up to 3 months. Add a splash of water or broth when reheating.
  • If you prefer a copycat version similar to Olive Garden Pasta Fagioli, brown 1/2 pound of ground beef or Italian sausage before adding the onions and vegetables.

Nutrition

Find it online: https://miameal.com/best-pasta-fagioli-recipe-easy-italian-soup/