When it comes to easy, throw it all in pot recipes, Italian pasta soup has to be right up there with one of the best. In under an hour, you’ve got a steaming, rich soup made primarily with white beans, small pasta (such as farfalle) and a flavorful sofrito base.
This hearty and filling soup (known as pasta e fagioli) was originally once considered peasant food of Italy , but the strength lies in the humble ingredients and cooking methods to add layers of flavor to this delicious soup recipe.
We’ve made this recipe extra warming and added a touch of chili flakes and cayenne which brings a lovely heat to dish that’s best served piping hot and with lots of fresh bread.
Comfort Food | Soups & Stews | Winter | One-Pot
Table of contents:
How to Make Classic Italian Pasta Soup | Pasta e Fagioli
Ingredients:
- Extra Virgin Olive Oil
- 1 medium onion, diced
- 2 medium carrots, finely chopped
- 3 garlic cloves, minced or diced
- 14oz. (400g) can of Diced Tomatoes
- 2-3 tablespoons Tomato Pasta (organic)
- 1 Tbsp Dried Rosemary
- 1 teaspoon Chili pepper flakes (add more for extra spicy)
- ½ tsp Cayenne Pepper
- 100g corn (we used thawed frozen corn)
- Parmesan rind (optional)
- 14oz. (400g) can cooked cannellini beans, drained and rinsed
- 4 cups vegetable broth (Homemade or store-bought is fine)
- 1.5 cups Farfalle Pasta (or other small pasta)
- 1 loosely packed cup of frozen spinach, thawed and drained
For the homemade veggie broth (makes 1 liter)
- 1 onion
- 1-2 garlic cloves
- 1 carrot
- Red bell pepper stalk (optional)
- Handful of fresh parsley
- 2 bay leaves
- 10-15 whole black peppercorns
- 4 cups of water
- (add any veg ends from the prep of the veg above)
- 1 tsp Salt
Equipment
- Large pot with lid (for the veggie broth)
- Large pot or Dutch oven
- Chef Knife
- Wooden Cutting Board
- Colander
Instructions:
Step 1 – prepare veggie broth
- Peel and dice all the veggies and add all the veg ends and skins to a large pot.
- Add 1 onion (halved), 1 carrot, and around 1 liter of water.
- Add 2 bay leaves, 1 teaspoon of salt, and 10-15 whole black peppercorns. Add a handful of fresh chopped parsley (with stalks) and bring to the boil, then reduce heat to a simmer.
- Simmer for 30 minutes.
Step 2 – Saute veg and build Sofrito sauce
- To a large pot, add the olive oil on a medium-high heat. Once hot add the onions and saute until golden (around 5 minutes)
- Add the diced carrot and saute for another 2-3 minutes or until you see the carrot begin to soften. Season to taste with salt and pepper.
- Add the garlic and saute for one minute or until fragrant, then add the diced tomatoes and tomato paste and stir through.
- Add the aromatics: 1 tablespoon dried rosemary, 1 teaspoon of chili flakes, and ½ teaspoon of cayenne pepper.
- (optional) If using, add the corn and stir all ingredients.
- Simmer for 5 minutes.
Step 3 – Add veggie broth and pasta
- Add around 1 liter of warmed veggie broth and stir through. Add the pasta and the parmesan rind and bring to a boil, then simmer for 15 minutes or until the pasta is al dente (check pasta package instructions for more information on cooking times).
- Add the cooked white beans and the thawed spinach. Mix through and simmer for 2-3 minutes, just enough to warm the beans and spinach.
Step 4 – Serve
- Remove the parmesan rind and ladle into bowls.
- Always best served with some fresh warm bread.
Why you’ll love Italian Pasta Soups
Gonna be honest here, there’s a lot to love when it comes to Italian Pasta Soups and they’ve quickly become our favorite meal this winter at Happy Med HQ!
Easy to make: Italian pasta soup is easy to make and can be made with a few simple ingredients.
It’s very filling: You can bulk up the soup by using a can of white beans such as Canellini beans, or chickpeas.
One-pot recipe: Yep, that’s right. Everything goes into one pot, saving on clean-up and doing dishes later. It’s a win-win!
Nutritious meal: This recipe is loaded with healthy ingredients and is a filling nutritious meal all on its own.
Kcal: 207 kcal per serving (200 grams)
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: Under 1 hour
Servings: 6-8
What is Italian Pasta Soup
Italian Pasta Soup (known in Italy under the name Pasta e Fagioli) is a traditional Italian soup that translates to “pasta and beans.” This hearty and warming dish is known for its comforting qualities and is made with humble and affordable ingredients.
Once considered mere peasant food, various forms and versions of Italian pasta soups have gained popularity in home kitchens and restaurants worldwide.
Cultural Significance
Pasta e Fagioli is often associated with comfort food in Italian culture. Historically, it was prepared at home as a filling meal for families due to its low cost and nutritional value.
Today, it remains a beloved dish that reflects the simplicity and heartiness of Italian cuisine.
Pasta e Fagioli is not just a soup; it represents Italian culinary traditions emphasizing using simple ingredients to create rich flavors. Whether enjoyed on a cold day or served at gatherings, it continues to warm hearts and bellies alike.
Ingredients and Variations
The classic version of Pasta e Fagioli typically includes:
- Pasta: Short varieties like farfalle (bow-tie pasta)or small shell pasta are commonly used.
- Beans: Cannellini beans are a traditional choice
- Broth: A flavorful broth, often made from vegetables, chicken or even beef stock serves as the base. We opted for a homemade veggie stock as we wanted to keep things as close to vegan-friendly as possible
- Vegetables: Onions, garlic, carrots, and diced tomatoes are the backbone of flavor. Other veggies often included are celery, spinach, or fennel.
- Herbs and Seasonings: Fresh herbs like rosemary are added, along with salt and pepper for seasoning. We have also added a little extra heat from some chili flakes and cayenne pepper to give this a rich warming winter vibe.
There are numerous variations of Pasta e Fagioli across Italy. In some regions, tomatoes are included to create a tomato-based broth, while others may focus solely on the beans and pasta without any tomato content.
Quick and Convenient Weeknight Dinner Option
If you use a store-bought veggie broth, this dish can be whipped up in about 40 minutes, making it a quick and convenient weeknight dinner. We suggest taking that little extra time to prepare your own homemade veggie broth. If using a store-bought broth, always use a low-sodium broth.
Here are a few good low-sodium veggie broth options we recommend:
- Pacific Foods Organic Low Sodium Vegetable Broth
- Kitchen Basics Unsalted Vegetable Stock
- Imagine Low Sodium Organic Vegetable Broth
What makes a good Italian pasta soup
Italian pasta soup, aka Pasta e Fagioli, is primarily a dish made with pasta and beans, with minimal additional ingredients and seasoning. A simple sofrito sauce is the base and is made with just a few veg and a little salt and pepper. We add some dried rosemary for aromatics, and making our own veggie broth really helps layer flavors into the soup.
You can use any type of bean, and we use white cannellini beans. They’re cheap and readily available in cans in virtually any local supermarket.
Pasta e Fagioli uses a few simple vegetables to create a rich and flavorful base for the soup. Veggies typically include aromatics like onion and garlic, but can also include fennel, celery, and carrots. We also added some corn and spinach to give the dish a little more color and flavor, but of course, add whatever veg you prefer!
Texture and Consistency
Pasta e Fagioli is thicker, almost stew-like in consistency. Of course, you can add more vegetable broth to make the dish thinner and more soupy like a minestrone soup.
More Italian Pasta and Soup Recipes
- White Bean Soup
- Lasagna Soup
- Tagliatelle Pasta with Sun-Dried Tomatoes
- Bolognese Sauce (Ragu Alla Bolognese)
- Spaghetti with Anchovies and Capers
- Chicken Tagliatelle Pasta With Sun-Dried Tomatoes
Classic Italian Pasta Soup with White Beans | Pasta e Fagioli
Equipment
- Large pot with lid (for the veggie broth)
- Large pot or dutch oven
- Chef Knife
- Wooden Cutting Board
- Colander
Ingredients
For the soup
- Extra Virgin Olive Oil
- 1 medium onion diced
- 2 medium carrots finely chopped
- 3 garlic cloves minced or diced
- 14 oz. 400g can of Diced Tomatoes
- 2-3 tablespoons Tomato Pasta organic
- 1 Tbsp Dried Rosemary
- 1 teaspoon Chili pepper flakes add more for extra spicy
- ½ tsp Cayenne Pepper
- 100 g corn we used thawed frozen corn
- Parmesan rind optional
- 14 oz. 400g can cooked cannellini beans, drained and rinsed
- 4 cups vegetable broth Homemade or store-bought is fine
- 1.5 cups Farfalle Pasta or other small pasta
- 1 loosely packed cup of frozen spinach thawed and drained
For the homemade veggie broth (makes 1 liter)
- 1 onion
- 1-2 garlic cloves
- 1 carrot
- Red bell pepper stalk optional
- Handful of fresh parsley
- 2 bay leaves
- 10-15 whole black peppercorns
- 4 cups of water
- add any veg ends from the prep of the veg above
- 1 tsp Salt
Instructions
Step 1 – prepare veggie broth
- Peel and dice all the veggies and add all the veg ends and skins to a large pot.
- Add 1 onion (halved), 1 carrot, and around 1 liter of water.1 onion, 1 carrot, 1-2 garlic cloves
- Add 2 bay leaves, 1 teaspoon of salt, and 10-15 whole black peppercorns. Add a handful of fresh chopped parsley (with stalks) and bring to the boil, then reduce heat to a simmer.Red bell pepper stalk, 2 bay leaves, 10-15 whole black peppercorns, 4 cups of water, add any veg ends from the prep of the veg above, 1 tsp Salt, Handful of fresh parsley
- Simmer for 30 minutes.
Step 2 – Saute veg and build Sofrito sauce
- To a large pot, add the olive oil on a medium-high heat. Once hot add the onions and saute until golden (around 5 minutes)Extra Virgin Olive Oil, 1 medium onion
- Add the diced carrot and saute for another 2-3 minutes or until you see the carrot begin to soften. Season to taste with salt and pepper.2 medium carrots
- Add the garlic and saute for one minute or until fragrant, then add the diced tomatoes and tomato paste and stir through.3 garlic cloves, 14 oz. 400g can of Diced Tomatoes, 2-3 tablespoons Tomato Pasta
- Add the aromatics: 1 tablespoon dried rosemary, 1 teaspoon of chili flakes, and ½ teaspoon of cayenne pepper.1 Tbsp Dried Rosemary, 1 teaspoon Chili pepper flakes, ½ tsp Cayenne Pepper
- (optional) If using, add the corn and stir all ingredients.100 g corn
- Simmer for 5 minutes.
Step 3 – Add veggie broth and pasta
- Add around 1 liter of warmed veggie broth and stir through. Add the pasta and the parmesan rind and bring to a boil, then simmer for 15 minutes or until the pasta is al dente (check pasta package instructions for more information on cooking times).Parmesan rind, 1.5 cups Farfalle Pasta, 4 cups vegetable broth
- Add the cooked white beans and the thawed spinach. Mix through and simmer for 2-3 minutes, just enough to warm the beans and spinach.14 oz. 400g can cooked cannellini beans, drained and rinsed, 1 loosely packed cup of frozen spinach
Step 4 – Serve
- Remove the parmesan rind and ladle into bowls.
- Always best served with some fresh warm bread.
Video
Notes
Why you’ll love Italian Pasta Soups
Gonna be honest here, there’s a lot to love when it comes to Italian Pasta Soups and they’ve quickly become our favorite meal this winter at Happy Med HQ! Easy to make: Italian pasta soup is easy to make and can be made with a few simple ingredients. It’s very filling: You can bulk up the soup by using a can of white beans such as Canellini beans, or chickpeas. One-pot recipe: Yep, that’s right. Everything goes into one pot, saving on clean-up and doing dishes later. It’s a win-win! Nutritious meal: This recipe is loaded with healthy ingredients and is a filling nutritious meal all on its own.- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: Under 1 hour
- Servings: 6-8
- Kcal: 207 kcal per serving (200 grams)
