Pasta e Fagioli Soup
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This hearty Pasta e Fagioli Soup is a soul-warming Italian classic, ready in just 30 minutes. Every spoonful delivers tender pasta, creamy beans, and smoky bacon in a tomato-rich broth that’s cozy, flavorful, and absolutely irresistible. Perfect for busy weeknights, this traditional Italian pasta fagioli recipe is a hug in a bowl… rustic, filling, and so good you’ll want seconds.
WHY YOU’LL LOVE ITALIAN PASTA FAGIOLI
- Weeknight-friendly
- Simply, hearty ingredients
- Ready in 30 minutes
- Tastes even better as leftovers
Table of Contents
Pasta E Fagioli Soup
When it comes to Italian soups, Pasta Fagioli (pronounced Fah-Zool in my southern Italian neck of the woods) is one of my all-time favorites.
You know those nights when you just need a big bowl of something cozy to melt the stress away? This hearty pasta fagioli is exactly that.
It’s warm, rustic, and loaded with flavor… like Nonna dropped by and left dinner simmering on your stove.
We love grabbing a loaf of crusty bread, dunking it right into the pot, and calling it the perfect Italian comfort night.
INGREDIENT NOTES
- Beans: A mix of red kidney and cannellini gives a nice balance of texture and flavor. Great Northern beans are also a great swap.
- Chicken Stock: Use stock instead of broth for the richest flavor. My favorite is Kitchen Basics chicken stock!
- Pasta: Ditalini is traditional in Italian pasta fagioli, but elbow macaroni or small shells work in a pinch.
- Fire-Roasted Diced Tomatoes: The secret to smoky, simmered-all-day flavor! Regular canned diced tomatoes are fine, but you’ll lose out on the depth.
- Bacon: Thick-cut applewood smoked bacon is best for this recipe. It adds rich, smoky depth to the broth and stays crisp when sprinkled on top.
VARIATIONS
Extra Hearty: Add ½ pound cooked Italian sausage for a meaty twist.
Spicy Kick: Stir in a pinch of red pepper flakes with the garlic.
Vegetarian Pasta e Fagioli Soup: Skip the bacon and use vegetable stock.
Thicker Texture: Mash some of the beans before adding the pasta.
Bean Swap: Replace some or all of the beans with chickpeas to make pasta e ceci.
SERVING SUGGESTIONS
- Always Have Bread: A crusty loaf, garlic knots, homemade breadsticks, warm brown bread… take your pick!
- Easy Starters: For guests, set out platters of bruschetta and beef carpaccio while the soup simmers on the stove.
- Veggie Boost: Serve with a crisp green salad or some roasted vegetables. Zucchini, broccoli, sweet potatoes, or Brussels sprouts are easy to toss in the oven.
- Stick-to-Your-Ribs Meal. Pair smaller bowls of hearty pasta fagioli with breaded chicken cutlets, stuffed meatballs, or pan seared pork chops.
TRADITIONAL ITALIAN PASTA FAGIOLI RECIPE FAQ
Pasta is exactly what it sounds like, and fagioli translates to “beans” in Italian. Put ’em together (with e meaning “and”) to get “pasta and beans” soup!
Hickory-smoked bacon is a bolder option, while pancetta offers a more traditional Italian flavor without the smokiness.
Avoid maple or sweet-flavored bacon, as it can clash with the savory tomato base of Italian soups like pasta fagioli.
Pasta fagioli will keep for 2-3 days, longer if you cook the pasta separately. That’s because the ditalini will continue to absorb the broth as it sits.
If you plan on having leftovers, cook the pasta in a pot of salted water instead of adding it directly to the soup.
Store the cooked pasta in a separate container, then add some to the bowl or pot when reheating and let it all warm together.
After years of testing hearty soups for The Slow Roasted Italian, I’ve learned that Pasta e Fagioli is all about balance.
The beans add creaminess, the pasta gives body, and the bacon (or pancetta) adds smoky depth.
Cooking the pasta directly in the broth is convenient, but I always test it both ways… and for entertaining or meal prep, cooking the pasta separately makes the soup last longer.
This Italian pasta fagioli recipe also benefits from layering flavor: sautéing bacon and veggies first ensures the broth has a rich base, while simmering the herbs whole infuses subtle, aromatic notes without overpowering.
DONNA’S PRO TIPS
- Always salt your soup in stages: Add some early, then adjust at the end. This builds flavor without going overboard.
- Thin it out: If pasta e fagioli soup thickens after sitting, add a splash of stock or water to loosen it before reheating.
- Don’t skip the parmesan rind trick! If you have one in the fridge, toss it in with the herbs while simmering for incredible depth.
- Tip for freezing: Leave out the pasta and freeze the soup in portioned containers. Reheat just what you need, then add a handful of freshly cooked pasta before serving.
TOOLS NEEDED
- 5- to 8-Quart Stock Pot: A large Dutch oven will work too.
- Slotted Spoon: Use this to remove the cooked bacon while leaving the drippings behind.
- Ladle: Serve up soups without losing too much liquid.
- Wooden Spoon: For stirring.
Enjoy!
With love, from our simple kitchen to yours.
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Pasta e Fagioli Soup
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 3 slices thick-cut applewood smoked bacon, chopped
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, diced (about 1 cup)
- 2 ribs celery, diced (about 1 cup)
- 8 cups chicken stock
- 2 14.5-ounce cans fire roasted diced tomatoes, undrained
- 1 15-ounce can red kidney beans, drained and rinsed
- 1 15-ounce can cannellini beans, drained and rinsed
- 2 tablespoons tomato paste
- 5 cloves garlic, minced (about 1 ½ tablespoons)
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 dried bay leaf
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 8 ounces ditalini pasta
Optional: 2 ounces parmesan cheese, grated (about ½ cup) and 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Start the Base: Melt butter and heat oil in a large stock pot or Dutch oven (5- to 8-quart) over medium-high heat.
- Cook the Bacon: Add chopped bacon and cook until almost crisp, about 3 to 5 minutes. Use a slotted spoon to transfer bacon to a paper towel–lined plate. Leave drippings in the pot for extra flavor.
- Sauté the Vegetables: Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until the onion is soft and almost translucent, about 3 to 5 minutes.
- Build the Soup: Stir in chicken stock, tomatoes (with juices), both beans, tomato paste, garlic, thyme, rosemary, bay leaf, salt, and pepper. Cover the pot and bring to a boil.
- Cook the Pasta: Add the ditalini. Reduce heat to medium and cook until pasta is al dente, 8 to 10 minutes. Stir occasionally to prevent sticking.
- Finish the Soup: Remove from heat. Discard thyme, rosemary, and bay leaf. Taste and adjust seasoning if needed.
- Serve: Ladle soup into bowls. Top with cooked bacon, parmesan, and parsley, if desired. Serve hot with crusty bread.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2012, updated and republished October 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I need that skillet lasagna in my life stat
I made some of that fazool (ha ha) for my wife's co-workers the day after they had it from Olive Garden. The entire crock pot of it disappeared by the end of the work day. Good stuff.
Delicious! this is the third time I am making this(and upon popular request)!!
This recipe ia what my Italian relatives made!! I just added carrot.
thanks for sharing!
I am so happy you love it!
This soup is flavorful, comforting, and oh so filling. I love to make this on cold winter nights, and everyone else loves when i do!