There’s a reason Pasta e Fagioli (pronounced pasta eh fah-joh-lee) has been a beloved Italian classic for generations — it’s the definition of cozy, hearty, and home-cooked comfort. Meaning “pasta and beans,” this rustic soup was originally a peasant dish, crafted from humble ingredients to create something deeply nourishing and full of flavor.
Today, it remains one of Italy’s most cherished recipes, and for good reason. With tender pasta, creamy beans, aromatic vegetables, and a tomato-based broth infused with herbs, every bite tastes like a warm hug from an Italian kitchen. It’s hearty enough to be a full meal and simple enough to whip up on a weeknight.
Whether you’re serving it with crusty bread or a drizzle of olive oil, this Cozy Italian Pasta e Fagioli will fill your home with rich aromas and your table with smiles.
Why You’ll Love This Cozy Italian Pasta e Fagioli
- Classic Italian comfort food with wholesome ingredients.
- Easy one-pot recipe ready in under an hour.
- Hearty, flavorful, and budget-friendly.
- Naturally vegetarian (and easy to make vegan).
- Perfect for cozy nights, meal prep, or family dinners.
Why You Should Try This Recipe
This soup captures everything we love about Italian cooking — simple ingredients, slow-simmered flavors, and a balance of comfort and nutrition. It’s loaded with fiber-rich beans, tender pasta, and aromatic herbs that create a satisfying meal without being heavy.
Unlike many soups, Pasta e Fagioli only gets better as it sits, making it ideal for leftovers or meal prep. It’s the kind of dish that warms you from the inside out and reminds you that comfort can come from a humble bowl of soup.
Ingredients You’ll Need
For the Soup Base
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable or chicken broth (low sodium preferred)
- 1 cup small pasta (ditalini, elbow, or small shells)
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- ¼ teaspoon crushed red pepper flakes (optional)
Optional Add-Ins
- ¼ cup grated Parmesan cheese
- 2 cups chopped spinach or kale
- Fresh parsley for garnish
- Drizzle of extra-virgin olive oil
How to Make Cozy Italian Pasta e Fagioli (Step by Step)
Step 1: Sauté the aromatics
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5–7 minutes, until softened and fragrant. Add garlic and cook for 30 seconds.
Step 2: Build the flavor base
Stir in tomato paste, Italian seasoning, basil, oregano, and red pepper flakes. Let it cook for 1 minute to deepen the flavor.
Step 3: Add the broth, tomatoes, and beans
Pour in the diced tomatoes, broth, cannellini beans, and kidney beans. Stir well, bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes to allow the flavors to meld.
Step 4: Cook the pasta
Add the pasta directly into the soup and simmer uncovered for 8–10 minutes, stirring occasionally, until tender.
Step 5: Finish and serve
Stir in chopped spinach or kale (if using) and let it wilt in the hot soup. Adjust salt and pepper to taste. Serve in bowls with grated Parmesan, a drizzle of olive oil, and a sprinkle of fresh parsley.
Tips for the Best Cozy Italian Pasta e Fagioli
Use small pasta shapes
Ditalini or elbows are perfect — they hold the broth and beans beautifully.
Don’t overcook the pasta
It continues to cook in the hot broth, so stop just before it’s fully tender.
Add beans for texture
Mash a few beans in the pot to naturally thicken the soup.
Season in layers
Add salt gradually — the broth and Parmesan add saltiness too.
Make it ahead
The flavors deepen overnight. Just add a splash of broth when reheating to loosen it up.
Add greens for nutrition
Spinach or kale adds vitamins and color.
Use quality olive oil
A finishing drizzle of good olive oil brings richness to each bowl.
Customize your beans
Cannellini and kidney beans are traditional, but chickpeas or navy beans work too.
Add pancetta or sausage
If you’re not vegetarian, browned pancetta or Italian sausage adds extra depth.
Serve with crusty bread
It’s perfect for soaking up the flavorful broth.
Variations & Substitutions
- Meaty Version: Add browned Italian sausage or pancetta.
- Vegan Version: Use vegetable broth and skip the cheese.
- Gluten-Free: Use gluten-free pasta or rice.
- Spicy Kick: Add extra red pepper flakes or a dash of chili oil.
- Creamy Version: Stir in a splash of cream or cashew cream for richness.
- Herb Lovers: Add rosemary or thyme for deeper aroma.
- Low-Carb: Swap pasta for zucchini noodles or cauliflower rice.
- Rustic Style: Use crushed tomatoes instead of diced for a thicker texture.
- Tuscan Twist: Add sun-dried tomatoes and white beans only.
- Slow Cooker: Combine all ingredients except pasta and cook on LOW for 6 hours; add pasta 30 minutes before serving.
What to Serve With Pasta e Fagioli
- Garlic bread or ciabatta for dipping.
- Caprese salad for a refreshing contrast.
- Roasted vegetables like zucchini or eggplant.
- Simple green salad with lemon vinaigrette.
- Glass of red wine (Chianti or Montepulciano).
- Parmesan crisps for crunch.
Storage & Reheating Tips
To Store:
Cool completely and refrigerate in airtight containers for up to 4 days.
To Reheat:
Warm gently on the stove over medium heat. Add a splash of broth if it thickens — the pasta absorbs liquid as it sits.
To Freeze:
Freeze the soup without pasta for best results. Add freshly cooked pasta when reheating.
Recipe FAQs
Can I use canned beans?
Yes! They’re convenient and work perfectly — just rinse them first.
Can I use different pasta?
Yes, any small pasta works. Avoid long noodles like spaghetti.
Can I make it creamy?
Yes — add a splash of cream or blend a portion of the soup before serving.
Can I make it without tomatoes?
You can — replace tomatoes with extra broth for a clear version.
Is Pasta e Fagioli the same as minestrone?
They’re similar, but Pasta e Fagioli focuses on beans and pasta, while minestrone includes more vegetables.
Can I make it vegetarian?
It already is — just use vegetable broth.
Can I use dried beans?
Yes, but soak them overnight and cook until tender before adding to the soup.
Can I double the recipe?
Absolutely — it’s great for feeding a crowd or meal prepping.
How do I make it thicker?
Mash some beans or simmer uncovered a bit longer.
Does it taste better the next day?
Yes! The flavors deepen beautifully overnight.