This hearty, warming and rustic Pasta e Fagioli Soup (Italian Pasta and Beans) is an easy, affordable and warming soup great for any night of the week!

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Easy and delicious Pasta e Fagioli Soup, aka "Pasta Fazool"

A hearty soup that's filling, nutritious and easy on the wallet, Pasta e Fagioli Soup is a great family friendly dinner. Loaded with plenty of creamy Cannellini beans, pasta, tomatoes and bacon- this soup comes together in under an hour. Serve it up with plenty of grated parmesan cheese and crusty bread for the ultimate winter warming dinner!

If you're a sucker for a great Italian meal like Lasagna, Minestrone Soup or Cheesy Tortellini, you're going to love this soup!

Pasta e Fagioli Soup ingredients

Here's what you need to make one of the easiest and best Italian Soups:

2 tablespoon extra virgin olive oil.
4 strips bacon, cut into small pieces.
1 small onion, finely diced.
2 ribs celery, finely diced.
2 medium carrots, finely diced.
Salt and pepper, to taste.
4 cloves garlic, minced.
1 tablespoon Italian seasoning.
½ teaspoon crushed red pepper flakes.
2 14.5 oz cans diced tomatoes (preferably fire roasted).
32 oz chicken stock.
2 cups water.
2 15.5 oz cans Cannellini beans, drained and rinsed.
1 cup Ditalini or Tubetti pasta. Any small shape will work, though!
1 parmesan cheese rind. This adds so much rich flavor to the soup!
Plenty of grated parmesan cheese, for serving.

Traditional italian pasta fagioli recipe ingredients

How to make Pasta e Fagioli Soup

Heat a large dutch oven or stockpot over medium-low heat, and add the olive oil.

Add the chopped bacon, celery, onion and carrots, and season with salt and pepper. Cook stirring occasionally for 5-7 minutes, stirring occasionally.

Add the minced garlic, Italian seasoning and crushed red pepper flakes, stir, and cook 1 minutes, until fragrant.

Add the chicken stock, water, diced tomatoes, parmesan rind and beans. Turn heat to high, and bring to a boil.

Once boiling, reduce heat to medium-low, cover and simmer for 30 minutes.

Add the pasta and cook 10-12 minutes more (stirring occasionally so the pasta doesn't stick).

Once pasta is cooked through and tender, remove parmesan rind and serve hot with grated parmesan cheese.

Serving the soup

This soup goes great with plenty of grated parmesan cheese, and some crusty bread or garlic bread. Make it a full meal and serve it alongside a simple garden salad.

This soup is also a great appetizer for a larger meal, such as Air Fryer Roast Whole Chicken, Spinach and Sausage Lasagna, or Italian Beef.

Substitutions and Additions

Instead of bacon, try pancetta or Italian sausage.
Any small pasta you have on hand will work, such as small shells or cavatelli.
Try a mix of crushed tomatoes and dice tomatoes.
Use veggie stock instead of chicken stock and omit the bacon to make the soup vegetarian.
Substitute the Cannellini beans for Navy beans or Pinto beans. You can also use chickpeas for a variation of the soup called "Pasta e Ceci."
Cook your pasta separately and add to your bowls when serving for a brothier soup.

Craving more soup?

if you love this recipe, you'll also love these delicious soups:

Tips for great soup every time

Always check for seasoning, and add salt and pepper to taste. I like to taste the soup just before serving and season as needed.

Make sure you use a larger stockpot or dutch oven- this is a big batch of soup! You'll need a lid as well.

Chop your veggies small and evenly, so they cook evenly.

Prepare all your ingredients before starting the soup to make it fast and easy.

Storing leftovers

Any leftover soup can be stored in an airtight container for up to 5 days in the refrigerator. If freezing, I would recommend cooking the pasta separately and adding as needed to each bowl. If you cook the soup with the pasta in it, be sure to add a bit of water when reheating, as the pasta sucks up the liquid.

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Traditional italian pasta fagioli recipe

Print Recipe

Pasta e Fagioli Soup

Prep Time10

Cook Time50

Total Time1

Course: Dinner

Keyword: soup

Servings: 8

Equipment

large dutch oven or stockpot with lid

Ingredients

2 tablespoon extra virgin olive oil
4 strips bacon, cut into small pieces
1 small onion, finely diced
2 stalks of celery, finely diced
2 medium carrots, finely diced
salt and pepper, to tast
4 cloves of garlic, minced
1 tablespoon Italian seasoning
½ teaspoon crushed red pepper flakes
2 14.5 oz cans diced tomatoes (preferably fire roasted)
32 oz chicken stock
2 cups water
1 parmesan cheese rind
2 15.5 oz cans Cannelini beans, drained and rinsed
1 cup dry ditalini or tubetti pasta
grated parmesan cheese, for serving

Instructions

1. Heat a large dutch oven or stockpot over medium-low heat, and add the olive oil.
2. Add the chopped bacon, celery, onion and carrots, and season with salt and pepper. Cook stirring occasionally for 5-7 minutes, stirring occasionally.
3. Add the minced garlic, Italian seasoning and crushed red pepper flakes, stir, and cook 1 minutes, until fragrant.
4. Add the chicken stock, water, diced tomatoes, parmesan rind and beans. Turn heat to high, and bring to a boil.
5. Once boiling, reduce heat to medium-low, cover and simmer for 30 minutes.
6. Add the pasta and cook 10-12 minutes more (stirring occasionally so the pasta doesn't stick).
7. Once pasta is cooked through and tender, remove parmesan rind and serve hot with grated parmesan cheese.

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