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This classic Pasta e Fagioli Soup is the kind of hearty, comforting Italian soup that warms you from the inside out — tender beans, small pasta, vegetables, and a rich tomato broth simmered together into a cozy, satisfying bowl.
Traditionally known as pasta fazool, Pasta e Fagioli is a rustic Italian soup made with pantry staples, but what makes this version really shine is how the flavors are layered. Pancetta builds a savory base, tomato paste is gently caramelized for depth, beans are mashed to naturally thicken the broth, and a Parmesan rind quietly works its magic as the soup simmers. A splash of vinegar at the end wakes everything up so every spoonful tastes balanced and vibrant — not heavy or flat.
If you love cozy Italian soups, you’ll also want to try my Tuscan White Bean Soup and Zuppa Toscana — and for something a little different but just as comforting, Lasagna Soup is always a reader favorite.
It’s cozy, hearty, and made for seconds — exactly the kind of weeknight dinner that feels like a warm hug! 💗
Before You Start
✨ This soup tastes even better after it rests. Like most bean-based soups, Pasta e Fagioli thickens and deepens in flavor as it sits, making it perfect for leftovers.
✨ Use small pasta. Ditalini, elbows, or small shells distribute evenly and give you pasta in every bite.
✨ Mash some of the beans. This creates body and creaminess without changing the soup’s classic character.
✨ Season in layers. Light seasoning early and final adjustments at the end keep the soup perfectly balanced.
Ingredients + Key Notes
This is just a quick look at what you’ll need — scroll down to the recipe card for exact measurements.
- Pancetta: Adds savory depth without overpowering the soup
- Soffritto (onion, carrot, celery): The aromatic backbone of classic Italian soups
- Tomato paste: Cooked briefly to deepen and sweeten the tomato flavor
- Whole peeled tomatoes: Crushed by hand for a rustic texture
- Cannellini + kidney beans: Creamy body plus visual contrast
- Better Than Bouillon (chicken): Boosts savory flavor without extra saltiness
- Parmesan rind: Adds umami and richness as it simmers
- Red wine vinegar: Brightens and balances the finished soup
🥣 How to Make Pasta e Fagioli Soup
Here’s a quick look at how to assemble this easy Pasta e Fagioli Soup (full instructions in the recipe card below).
Start by rendering the pancetta in olive oil until crisp, then build a classic soffritto with onion, carrots, and celery until soft and lightly golden. Deglaze with white wine, scraping up all those flavorful browned bits, then stir in tomato paste and let it caramelize briefly.
Add the crushed tomatoes, broth, Better Than Bouillon, herbs, Parmesan rind, and red pepper flakes, then simmer gently to let the flavors come together. Mash some of the cannellini beans and stir them in along with the remaining beans to naturally thicken the soup.
Season the broth lightly, add the pasta, and cook just until tender. After a short rest, finish with Parmesan cheese, black and white pepper, and a splash of red wine vinegar to brighten everything up.
⭐ Pro Tips
⭐ Don’t rush the soffritto. Let the onion, carrot, and celery cook until soft and lightly golden — those extra minutes build sweetness and depth that carry through the whole pot.
⭐ Whisk the BTB smooth first. Stir the Better Than Bouillon into a splash of warm broth before adding it to the pot so it dissolves evenly (no salty clumps).
⭐ Mash some beans for natural thickness. That ½ cup of mashed cannellini releases starch and gives you a hearty, lightly creamy broth without cream or flour — classic Pasta e Fagioli texture.
⭐ Season before the pasta goes in. Pasta absorbs broth as it cooks, so lightly salting the soup right before adding pasta helps prevent bland noodles later. (You’ll fine-tune at the end after Parmesan.)
⭐ Stop cooking the pasta at “just tender.” Pull it as soon as it’s al dente — it will keep softening as the soup rests.
⭐ Let the soup rest 10 minutes. This gives the broth time to settle and thicken naturally, and the flavors taste more balanced.
⭐ Brighten at the end (don’t skip the vinegar). A small splash of red wine vinegar wakes up the tomatoes + beans and keeps the soup from tasting flat, especially on day two.
⭐ Leftovers will thicken — that’s normal. Beans and pasta keep soaking up broth overnight. Reheat gently with a splash of broth or water until it’s back to your perfect consistency.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating
- Reheat gently on the stovetop or in the microwave. Add a splash of broth or water to loosen the soup as needed.
Freezing
- You can freeze Pasta e Fagioli, but the pasta will soften. For best texture, freeze before adding pasta and cook it fresh when reheating.
Make-Ahead
- This soup is ideal for making a day ahead — the flavors deepen beautifully overnight.
Food Safety
- If you’d like more info on food safety, check out this link.
What to Serve With Pasta e Fagioli Soup
Fresh + Crisp Sides
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Mediterranean Salad — bright and herby to balance the rich broth
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Simple Roasted Peppers— sweet and smoky alongside the soup
Cozy Breads
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Copycat Olive Garden Breadsticks — soft, buttery, and perfect for soaking up that rich tomato broth
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Garlic Bread — crisp edges, garlicky flavor, and ideal for dunking every last spoonful
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Practically No-Knead Bread — hearty, rustic, and made for tearing and dipping right at the table
Sweet Finishes
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Tiramisu — a classic Italian finish
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Heaven on Earth Cake — light, creamy, and easy
✦ Frequently Asked Questions
✦ Can I make Pasta e Fagioli vegetarian?
Yes. Skip the pancetta and use vegetable broth with vegetable Better Than Bouillon. Add a little extra olive oil for richness.
✦ Will the pasta get mushy?
Over time, pasta continues to absorb liquid. For leftovers, add broth when reheating to restore the original texture.
✦ Is this soup spicy?
No — it’s gently savory. The red pepper flakes are optional and add just a touch of warmth.
✦ Why is my Pasta e Fagioli so thick the next day?
Totally normal — the beans and pasta keep absorbing broth as the soup sits. When reheating, add a splash of broth or water and warm gently until it loosens back up.
✦ Can I cook the pasta separately?
Yes, and it’s a great option if you want leftovers to stay brothier. Cook pasta separately, store it apart, and add a scoop to each bowl when serving (or stir it into the pot as you reheat).
✦ Can I use different beans?
Absolutely. Cannellini gives the creamiest texture, but great northern beans or navy beans work well too. Keep at least one “creamy white bean” in the mix for the best classic Pasta e Fagioli feel.
And since you’re intentionally not using a Science H2, this one helps with intent + success:
✦ Do I have to use a Parmesan rind?
No — it’s optional, but it adds a cozy, savory depth. If you don’t have one, just add a little extra grated Parmesan at the end and taste for salt.
Still have questions? Drop them in the comments — I love helping you bake + cook with confidence!
More Cozy Soups & Stews You’ll Love
- Italian Chicken Soup — cozy, brothy comfort with classic Italian flavor (top site performer)
- Italian Sausage Soup — bold, hearty, and packed with cozy Italian flavor
- Creamy Chicken Tortellini Soup — creamy, comforting, and weeknight-friendly with tender tortellini
- Tuscan Chicken Soup — creamy Tuscan flavors with beans and spinach in a rich, savory broth
- Italian Penicillin Soup — a cozy, brothy feel-better bowl readers swear by
- Beef Stew Recipe — rich, slow-simmered comfort for colder nights
💗 Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Pasta e Fagioli Soup (Classic Italian Bean & Pasta Soup)
Ingredients
- 3 tablespoons olive oil plus more for serving
- 2 ounces diced pancetta
- 1 medium yellow onion finely chopped
- 2 medium carrots peeled and diced
- 1 rib celery diced
- 1 tablespoon minced garlic
- 1/2 cup dry white wine
- 2 tablespoons tomato paste
- 1 (28-ounce) can whole peeled tomatoes, crushed by hand
- 2 dried bay leaves
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 Parmesan rind about 2 ounces
- 1/4 teaspoon crushed red pepper flakes optional
- 8 cups low-sodium chicken broth
- 1 tablespoon Better Than Bouillon chicken
- 2 (15-ounce) cans cannellini beans, drained and rinsed (mash 1/2 cup separately)
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 6 ounces small pasta ditalini, elbows, or shells
- fine salt and freshly ground black pepper to taste
- 1/8 teaspoon white pepper or to taste
- 1 cup freshly grated Parmesan cheese plus more for serving
- 1-2 teaspoons red wine vinegar
- fresh parsley finely chopped, for garnish
Instructions
- Render the pancetta. Heat olive oil (3 tablespoons) in a large Dutch oven over medium heat. Add pancetta (2 ounces) and cook until the fat renders and the pieces are golden and crisp, about 5–7 minutes. Spoon off excess fat if needed, leaving about 2 tablespoons in the pot.
- Build the soffritto. Add onion (1), carrots (2), and celery (1 rib). Season lightly with salt and cook, stirring often, until vegetables are soft and lightly golden, about 6–8 minutes. Add garlic (1 tablespoon) and cook for 30 seconds, just until fragrant.
- Deglaze. Pour in the white wine (1/2 cup), scraping up any browned bits. Simmer for 2–3 minutes, until reduced by about half.
- Caramelize the tomato paste. Stir in tomato paste (2 tablespoons) and cook for 1–2 minutes, stirring constantly, until it darkens slightly and coats the vegetables.
- Add tomatoes, broth, and aromatics. Add crushed tomatoes (1 can), bay leaves (2), rosemary (1 sprig), thyme (2 sprigs), Parmesan rind (1), and red pepper flakes (1/4 teaspoon) (if using). In a measuring cup or bowl, whisk the Better Than Bouillon (1 tablespoon) into a splash of the chicken broth until smooth, then add it to the pot along with the remaining chicken broth (8 cups). Bring to a gentle boil, then immediately reduce heat to low and simmer uncovered for 20 minutes.
- Add beans and thicken. Mash 1/2 cup cannellini beans with a ladle of hot broth until smooth. Stir the mashed beans, remaining cannellini beans, and kidney beans (1 can) into the soup. Simmer for another 15 minutes, stirring occasionally.
- Season the broth before the pasta. Stir in 1/2 teaspoon fine salt (this helps season the pasta as it cooks). Simmer 1 minute, then taste—remember you’ll add Parmesan later, so keep it lightly seasoned for now.
- Cook the pasta. Stir in pasta (6 ounces) and simmer until just tender, 8–10 minutes, stirring to prevent sticking.
- Finish and rest. Remove and discard bay leaves, herb stems, and Parmesan rind. Remove from heat and let the soup rest for 10 minutes to settle and thicken naturally.
- Final seasoning. Stir in Parmesan cheese (1 cup). Season it with salt and freshly ground black pepper to taste. Add red wine vinegar, starting with 1 teaspoon, to brighten and balance.
- Serve. Ladle into bowls and finish with a drizzle of olive oil, extra Parmesan, chopped parsley, and black pepper.
Fans Also Made:
Notes
- Don’t rush the soffritto. Let the onion, carrot, and celery cook until soft and lightly golden — those extra minutes build sweetness and depth that carry through the whole pot.
- Whisk the BTB smooth first. Stir the Better Than Bouillon into a splash of warm broth before adding it to the pot so it dissolves evenly (no salty clumps).
- Mash some beans for natural thickness. That ½ cup of mashed cannellini releases starch and gives you a hearty, lightly creamy broth without cream or flour — classic Pasta e Fagioli texture.
- Season before the pasta goes in. Pasta absorbs broth as it cooks, so lightly salting the soup right before adding pasta helps prevent bland noodles later. (You’ll fine-tune at the end after Parmesan.)
- Stop cooking the pasta at “just tender.” Pull it as soon as it’s al dente — it will keep softening as the soup rests.
- Let the soup rest 10 minutes. This gives the broth time to settle and thicken naturally, and the flavors taste more balanced.
- Brighten at the end (don’t skip the vinegar). A small splash of red wine vinegar wakes up the tomatoes + beans and keeps the soup from tasting flat, especially on day two.
- Leftovers will thicken — that’s normal. Beans and pasta keep soaking up broth overnight. Reheat gently with a splash of broth or water until it’s back to your perfect consistency.
There are many versions of this related to ingredients (type of bean, whether the pig hock is smoked, what type of broth, whether or not to include oregano, whether or not to include potato, what type of oil, etc.), and all of these versions are great. I have an improvement that will improve all of these. If you make enough for leftovers, then separate the soup into what you will serve that night, and add the appropriate amount of pasta to that soup. When you serve the rest of the soup as leftovers on another evening, add the rest of the pasta to the leftover soup. This prevents the pasta from being soggy when leftovers are served. This simple change makes things a lot better.
My mother used to serve this soup with Italian bread and butter. It’s a great combination on a winter night. We got our version of this soup from a neighbor who was from Udine Italy, which is a city between Venice and Vienna, so it used unsmoked pig hocks, vegetable oil, potatoes, and beef broth.
Hey Bruce. Thank you so much for your comment and the 5 star rating. I love that you shared how your mom used to serve this soup and your great tip for adding the pasta in segments! Happy to have you as part of our community!
Does anyone know how many cans of cannellini beans would equal the 1 cup of dried beans? Sometimes I don’t have time to soak the dried beans overnight!
Recipe looks wonderful. Can’t wait to make it.
Making another pot today LOL.
Can I come over?!?!!!
I’ve been waiting for the weather to cool down so I could try this. It is DELISH! I was concerned 2 oz. of pasta wouldn’t be enough, but it was perfect. Also, I didn’t use a ham hock because I try to stay away from nitrates so to make up for that lack of salty goodness, I used grated Romano instead of Parmesan. (I also threw a Parmesan rind into the broth at the beginning.) This is super tasty on a cold day and I’m so glad I found this recipe. It’s a keeper, as they say. Up next: your bolognese. Can’t wait.
Marianne so glad you made this. I adore this recipe. Wish I had a bowl right now 😉
Tried this delish Pasta E’Fogoli. It made a lot. As there are just two of us of course I saved it until the next and next and …….days. One suggestiion that I have as my brain went on hold I guess. cook your pasta, put in enough for what you will eat and store the rest in a plastic bag until the next time. It all turns to mush otherwise. We love this soup!!!