This Copycat Pasta Fagioli Soup brings all the cozy, hearty flavors of the classic Italian favorite right to your kitchen. Tender pasta, creamy beans, and a rich tomato-based broth come together in one pot for a satisfying, flavor-packed meal. Perfect for busy weeknights, it’s ready in about 40 minutes and pairs beautifully with crusty bread or a fresh salad.
What Is Pasta Fagioli?
Pasta e fagioli (pronounced pah-sta eh fah-joh-lee) means “pasta and beans” in Italian—but this soup is so much more than that. With savory herbs, fresh vegetables, and a hearty broth, it’s a rustic, stick-to-your-ribs meal that tastes like it’s been simmering all day.
Ingredients
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 medium tomatoes, peeled and chopped
- 1 can (15 oz) cannellini beans, with liquid
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 2 tsp dried parsley
- 1 tsp Italian seasoning
- ¼ tsp crushed red pepper flakes (optional)
- 8 oz tomato sauce
- 14½ oz chicken broth
- Salt & black pepper, to taste
- 1 cup uncooked spinach pasta (or any short pasta)
Instructions
- Sauté Vegetables
In a large saucepan or Dutch oven, heat olive oil over medium heat. Add celery and onion, cooking until onions are translucent. - Season
Stir in garlic, parsley, Italian seasoning, and red pepper flakes. Cook for 5 minutes to release flavors. - Simmer Broth
Add tomato sauce, chicken broth, and chopped tomatoes. Reduce heat and simmer for 15 minutes. - Cook Pasta
Stir in uncooked pasta. Cook for 15 minutes, or until pasta is al dente. - Add Beans
Pour in cannellini beans with their liquid. Stir to combine and heat through. - Serve
Ladle into bowls and top with grated Parmesan cheese. Serve with crusty bread or breadsticks.
Tips for the Best Pasta Fagioli
- Avoid mushy pasta: Cook pasta separately and add to bowls before serving if you plan to have leftovers.
- Make it vegetarian: Swap chicken broth for vegetable broth.
- Extra flavor: Add a parmesan rind to the soup while simmering.
Serving Suggestions
- Fresh green salad with Italian vinaigrette
- Garlic bread or focaccia
- Roasted vegetables like zucchini or eggplant
