Authentic Recipe for Pasta Fagioli Soup – A Hearty Italian Classic
Pasta Fagioli, sometimes affectionately pronounced as “pasta fazool” in the U.S., is a beloved Italian soup with roots deep in traditional cucina povera—the food of the common people. Made from simple, wholesome ingredients, this rustic soup combines beans, pasta, tomatoes, and aromatics to create a comforting, nourishing bowl that’s ideal for any season. Let us walk you through the most authentic and flavorful Pasta Fagioli soup recipe, packed with detailed instructions and smart cooking tips that make a difference.
Ingredients for Pasta Fagioli Soup – Freshness Matters
To achieve that truly authentic and rich flavor, we recommend using fresh vegetables and high-quality pantry staples. Here’s what you’ll need:
- 2 stalks of celery, diced into small pieces
- 1 medium yellow onion, finely chopped
- 2 average-sized tomatoes, peeled and chopped (or canned if fresh is unavailable)
- 1 can of white beans (Cannellini or Great Northern beans), including the liquid
- 1 tablespoon of extra virgin olive oil
- 3 garlic cloves, finely minced
- 2 teaspoons of dried parsley
- 1 teaspoon of Italian herbs (a blend of oregano, basil, and thyme)
- ¼ teaspoon of crushed red pepper flakes
- 8 ounces of tomato sauce, preferably organic
- 14.5 ounces of chicken broth, low-sodium for better control over seasoning
- Salt and black pepper, to taste
- 1 cup of uncooked spinach pasta, or your favorite small pasta like ditalini or elbow macaroni
- Grated Parmesan cheese, for serving
- Optional: Crusty bread or breadsticks for serving
Step-by-Step Instructions: How to Make Pasta Fagioli Soup at Home
Step 1: Sauté Aromatics for a Flavorful Base
In a large, heavy-bottomed pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped celery and onions and cook for 5–7 minutes, or until the onions become translucent and aromatic. Stir frequently to prevent burning.
Next, add the minced garlic, dried parsley, Italian herb blend, and crushed red pepper flakes. Cook for another 2–3 minutes, stirring continuously to bloom the spices and elevate their flavors.
Step 2: Build the Body with Tomatoes and Broth
Add the chopped tomatoes and tomato sauce into the pot, stirring well to combine with the sautéed aromatics. Allow the mixture to simmer for 5 minutes to soften the tomatoes and enhance the base.
Then pour in the chicken broth, bringing everything to a gentle boil. Reduce the heat to low, cover the pot slightly, and simmer for 15 minutes. This slow simmer helps the flavors meld together beautifully.
Step 3: Cook the Pasta to Al Dente Perfection
Once the base is fragrant and cohesive, stir in 1 cup of uncooked spinach pasta. Let it cook for 10–12 minutes, or until it reaches that perfect al dente texture—firm but cooked through.
Pro Tip: You can also cook the pasta separately and add it to individual bowls before serving. This technique prevents the pasta from absorbing too much liquid and turning mushy, especially if you’re storing leftovers.
Step 4: Add the Beans for Hearty Texture
Now it’s time to add the can of white beans, including the liquid. Stir thoroughly to ensure the beans are well-distributed throughout the soup. Allow the soup to gently warm through for another 5–7 minutes. This last phase thickens the broth slightly and adds a delightful creaminess and depth.
Taste the soup and season with salt and freshly ground black pepper as needed.
Step 5: Final Touch – Serve and Garnish
Ladle the Pasta Fagioli soup into warm bowls, then sprinkle a generous portion of grated Parmesan cheese on top. Serve immediately with a slice of toasted crusty bread or warm garlic breadsticks for a satisfying meal.
Pair it with a light salad or grilled vegetable medley to round out the experience.
Why This Pasta Fagioli Soup Recipe Stands Out
Balanced Texture and Flavor
This version of Pasta Fagioli balances a velvety tomato broth with tender pasta and creamy beans. By layering the aromatics and spices carefully, and simmering at the right stages, we maximize umami and depth.
Nutritious Yet Comforting
With fiber-rich beans, iron-loaded spinach pasta, and plenty of vegetables, this soup is both nutritious and filling. It’s perfect for a cozy weeknight dinner or a hearty lunch that fuels you throughout the day.
Easy to Customize
Swap out spinach pasta for whole grain or gluten-free alternatives. Add in extra vegetables like zucchini or carrots. Use vegetable broth instead of chicken broth for a vegetarian version that doesn’t sacrifice flavor.
Storage and Reheating Tips
- Refrigerate in an airtight container for up to 4 days.
- For longer storage, freeze in individual portions for up to 3 months.
- When reheating, add a splash of water or broth to loosen up the soup if it has thickened.
Remember to keep the pasta separate if you anticipate leftovers—this keeps the texture ideal even after reheating.
Serving Ideas – Make It a Complete Meal
Pasta Fagioli Soup pairs wonderfully with:
- A fresh green salad with a tangy vinaigrette
- Garlic-roasted vegetables for added warmth
- Toasted focaccia or herbed breadsticks
- Grilled cheese panini or Italian sub sandwiches
It’s a versatile dish that complements both casual dinners and more formal meals with guests.
Health Benefits of Pasta Fagioli Soup
This traditional Italian dish offers numerous health benefits:
- High in fiber and plant protein from beans
- Rich in antioxidants from tomatoes, garlic, and herbs
- Low in saturated fat, especially when made with vegetable broth
- Boosts immunity thanks to the garlic and herbs
It’s proof that comfort food doesn’t have to be unhealthy.
Conclusion: The Ultimate Bowl of Comfort
There’s a reason Pasta Fagioli has stood the test of time—it’s a dish that celebrates simplicity, nutrition, and soul-warming flavor. Whether you’re cooking for your family, meal prepping for the week, or just craving a warm hug in a bowl, this Pasta Fagioli soup recipe delivers every single time.
Elevate your cooking game by starting with real ingredients, layering flavor intentionally, and finishing with love. You’ll taste the difference in every spoonful.
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