This post may contain affiliate links. Please read my disclosure policy.

My favorite pasta e fagioli recipe is loaded up with hearty pasta, beans, veggies and pancetta and simmered in a richly-seasoned tomato broth. Always such a delicious one-pot meal!

A warm, cozy bowl of pasta e fagioli is always a good idea. ♡

This classic Italian soup — whose name literally means “pasta and beans” — is the perfect balance of hearty, wholesome and delicious. Tiny bites of pasta, creamy beans, tender veggies, and leafy greens all come together in a rich and flavorful tomato broth that tastes like it’s been simmering all day. To deepen the flavor, I love crisping up a bit of pancetta or bacon, which adds a delicious savory, smoky layer of flavor to every spoonful. And then I also insist on seasoning the soup with a generous amount of garlic, herbs, and crushed red pepper flakes for even more warmth and depth. It’s a simple, rustic soup that’s anything but boring!

Feel free to raid your crisper drawer and toss in any other soup-friendly veggies that you may happen to have on hand. And if pancetta isn’t your thing, you’re welcome to add in some sausage or chicken, or just make the soup vegetarian. Serve it up with a showering of freshly-grated Parmesan and a loaf of crusty bread, and this delicious Italian comfort food will be yours to enjoy in no time. You’ll definitely be going back for seconds!

Pasta e Fagioli Ingredients

Here are a few quick notes about the pasta e fagioli ingredients that you will need for this recipe:

• Pasta:Tiny pasta shapes, such as small shells or ditalini, soak up the flavors of the broth and help create the signature heartiness of pasta e fagioli. Since the pasta will continue to absorb liquid as it sits, it’s best to serve the soup when the pasta is just al dente to maintain its texture.
• Beans: We’ll stir in a few cans of white beans, such as cannellini or Great Northern beans, to add protein and a rich, creamy texture to the soup
• Pancetta: I absolutely love the extra savory, smoky, umami flavor that pancetta brings to this soup. If pancetta isn’t available, you can easily substitute diced bacon. Or, for a vegetarian version, simply omit it altogether.
• Mirepoix: We’ll use a classic mix of diced onion, carrot and celery as the aromatics for the broth, giving extra layers of earthy, sweet flavor to each bite.
• Kale: Shredded or chopped fresh kale adds a vibrant pop of color and a nutritional boost to the soup, while its slightly bitter flavor mellows as it simmers. If kale isn’t on hand, you can swap in baby spinach, chopped collard greens, or escarole.
• Seasonings:We’ll generously season this soup with garlic, fresh rosemary, crushed red pepper flakes, bay leaf, fine sea salt, and freshly ground black pepper to create a rich, aromatic depth of flavor. Feel free to adjust the amount of red pepper flakes to make the soup as mild or as spicy as you like.
• Chicken stock: Chicken stock forms the flavorful base of the broth, but you can easily substitute vegetable broth to make this recipe vegetarian.
• Tomatoes:Canned crushed tomatoes and tomato paste add rich, tangy depth and help create a velvety, well-balanced broth
• Parmesan:Finally, a generous handful of freshly grated Parmesan melts into the broth, adding a nutty, umami richness — plus an extra sprinkle on top makes each serving even better!

Recipe Tips

Step-by-step instructions are included in the full recipe below, but here are a few extra tips to keep in mind:

• Dice the ingredients uniformly. I recommend using a uniformly small dice on the veggies so that you can enjoy a little taste of everything — veggies, beans, pasta, pancetta — in each spoonful.
• Don’t skimp on the seasonings. Pasta e fagioli is made with simple ingredients, so it’s essential to season the soup generously! Be sure to give the soup a taste before serving, and feel free to increase any of the seasonings if you would like.
• Mash some of the beans for a thicker broth. For a thicker, more velvety broth, feel free to mash or purée half of the beans before adding them to the soup.
• Serve immediately once the pasta is al dente. The pasta will continue to soak up more broth the longer that it sits in the soup. So be sure to serve the soup right away once it’s chewy and al dente. You’ll likely need to add in some extra broth if you heat up the leftovers later.

Recipe Variations

Here are a few more variations to this pasta fagioli recipe that you’re welcome to try:

• Add a protein. Cooked Italian sausage, ground beef or shredded chicken would all be delicious additions to this soup.
• Add extra veggies. Diced zucchini, bell peppers, mushrooms or sweet potatoes would go well with the other veggies.
• Add a Parmesan rind. Simmer a Parmesan rind in with the broth for extra cheesy, umami flavor.
• Add cream. Add a drizzle of heavy cream to make this broth even more creamy.
• Make it gluten-free. Use your favorite brand of gluten-free pasta to make gluten-free pasta e fagioli.
• Make it vegetarian. Use vegetable stock and omit the pancetta to make vegetarian pasta e fagioli.

More Italian Soup Recipes

Looking for more Italian-inspired soup recipes to try? Here are a few of our favorites:

Print