Copycat Pasta Fagioli Soup

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

1. Sauté Vegetables
   In a large saucepan or Dutch oven, heat olive oil over medium heat. Add celery and onion, cooking until onions are translucent.
2. Season
   Stir in garlic, parsley, Italian seasoning, and red pepper flakes. Cook for 5 minutes to release flavors.
3. Simmer Broth
   Add tomato sauce, chicken broth, and chopped tomatoes. Reduce heat and simmer for 15 minutes.
4. Cook Pasta
   Stir in uncooked pasta. Cook for 15 minutes, or until pasta is al dente.
5. Add Beans
   Pour in cannellini beans with their liquid. Stir to combine and heat through.
6. 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

Pasta Fagioli Soup

A cozy and hearty Italian soup featuring tender pasta, creamy beans, and a rich tomato-based broth, perfect for busy weeknights.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course, Soups

Cuisine: Italian

Calories: 300

Ingredients Method Notes

Ingredients

  

Vegetables

• 2 stalks celery, chopped
• 1 onion, chopped
• 2 medium tomatoes, peeled and chopped
• 3 cloves garlic, minced

Beans and Broth

• 1 can (15 oz) cannellini beans, with liquid
• 8 oz tomato sauce
• 14.5 oz chicken broth

Pasta

• 1 cup uncooked spinach pasta (or any short pasta)

Seasonings

• 1 tbsp olive oil for sautéing vegetables
• 2 tsp dried parsley
• 1 tsp Italian seasoning
• ¼ tsp crushed red pepper flakes optional
• Salt & black pepper to taste

Method

 

Preparation

1. In a large saucepan or Dutch oven, heat olive oil over medium heat. Add celery and onion, cooking until onions are translucent.
2. Stir in garlic, parsley, Italian seasoning, and red pepper flakes. Cook for 5 minutes to release flavors.

Simmering

1. Add tomato sauce, chicken broth, and chopped tomatoes. Reduce heat and simmer for 15 minutes.

Cooking Pasta

1. Stir in uncooked pasta. Cook for 15 minutes, or until pasta is al dente.

Final Combination

1. Pour in cannellini beans with their liquid. Stir to combine and heat through.
2. Ladle into bowls and top with grated Parmesan cheese. Serve with crusty bread or breadsticks.

Notes

To avoid mushy pasta, consider cooking the pasta separately and adding it to the bowls before serving if you plan to have leftovers. For a vegetarian option, swap chicken broth for vegetable broth. Adding a parmesan rind to the soup while simmering can enhance the flavor.