This Authentic Italian Pasta e Fagioli Recipe (soup) is a warm and satisfying soup that will feed your soul and tummy! A classic soup made with- small pasta, beans, pancetta and simple veggies in a delicious broth, making this soup the perfect comfort meal.
If you love authentic Italian recipes, make sure to also check out my Lasagna Bolognese, Neopletan Pizza Dough, and Traditional Tiramisu.
Authentic Italian Pasta e Fagioli Recipe (sometimes called pasta fazool) is a classic Italian soup that’s perfect for getting into the autumn, or fall season spirit! In Italy we call it a "peasant dish" this is our traditional Italian pasta fagioli recipe that we've made for years.
Tender white beans, wholesome pasta, a medley of fragrant diced veggies, and a flavorful tomato broth make this delicious bean soup is a classic comfort meal for the cold weather time of year.
Fill up your soup bowls and get ready to serve a meal the whole family will love.
More Italian soups you'll love: Classic Italian Minestrone Soup, Blender Tomato Soup Recipe (Vitamix), Pasta e Ceci (Italian Pasta with Chickpea Soup),and BEST Bacon, Potato, and Kale Zuppa Toscana.
Jump to:
- Simple Ingredients
- How to make Authentic Italian Pasta e Fagioli Recipe (authentic)
- What makes this Italian Pasta e Fagioli Recipe "Authentic"
- Best Pasta variety
- Best Beans to use for Pasta Fagioli Soup
- How to make Pasta e Fagioli Vegetarian
- Variations
- Suggested Tools
- Storing and Reheating
- What to serve with Pasta e Fagioli Soup
- Top tip
- FAQ's
- Authentic Italian Pasta e Fagioli Recipe
Simple Ingredients
The best part is you likely have all these ingredients on hand as pantry items and refrigerator staples!
- Beans
- Pasta (small pasta shape)
- Pancetta (or bacon)
- Canned tomatoes
- Carrots
- Celery
- Onion
- Rosemary
- Garlic cloves
- Extra virgin olive oil
- Salt and Black Pepper to taste
- Parmigiano regiano or parmesan cheese, for topping
See recipe card for quantities and full recipe.
How to make Authentic Italian Pasta e Fagioli Recipe (authentic)
Italian cooking is simple and humble. The steps are easy and the fresh ingredients shine.
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the pancetta or bacon, onions, carrots, celery, and rosemary. Cook for about 5 minutes, until softened and starting to brown, stirring occasionally.
Add the garlic and sauté until fragrant, about 30 seconds. Add HALF of the drained and rinsed cannellini beans, and all of the crushed tomatoes and chicken stock.
Use a small blender to puree the other half of the beans and add them back to the pot.
Bring the mixture to a boil. Turn the heat down to low, and add the pasta, as well as the 1 teaspoon of kosher salt and ¼ teaspoon of black pepper. Simmer, covered, until pasta is cooked al dente (about 10 minutes).
Stir in the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste. Serve with freshly grated parmigiano cheese and a drizzle of extra virgin olive oil, if desired.
What makes this Italian Pasta e Fagioli Recipe "Authentic"
This simple and authentic pasta e fagioli recipe is one that my nonna prepared often with basic ingredients she had on hand. I still remember her stirring it with her wooden spoon. It was a meal that was prepared at home, for our family, and not one she made for guests. Similar to Authentic Pasta Carbonara Recipe.
Nowadays, however, this hearty soup is widely popular and can be seen in restaurant menus all over Italy. It is mainly enjoyed in the colder months and popular in northern and southern Italy alike.
Best Pasta variety
I highly recommend short pastas, or small pasta shape, varieties for this soup. Here is a helpful guide to help match your pasta and sauce.
This dish is rustic, hearty, inexpensive and good for a cold fall evening. Names of pasta options for pasta e fagioli recipe:
- Ditalini pasta
- Small Shells
- Small macaroni tubes
Best Beans to use for Pasta Fagioli Soup
This authentic Italian pasta e fagioli recipe is traditionally made with Borlotti beans.
In Italy you buy pre made packages with this soup mix. The kits included dry pasta, spices and dried Borlotti beans, which are known as cranberry beans or Roman beans here in the US.
Cranberry beans are creamy and tender, with a chestnut-like flavor, making it the perfect addition to this soup!
You can also use these bean varieties:
- Pinto beans
- Cannellini beans
- Great Northern Beans
- White kidney beans
If you like pasta and bean soups you may also like: Pasta e Ceci (Italian Pasta with Chickpea Soup).
Can you use canned beans?
Yes, you can! It sure makes it easier :). Cooking your own beans taste better and are usually more wholesome that way. If you prefer the convenience of just opening a can, do that!
In this recipe I used canned Italian beans to make it easier, quicker, and more accessible to those that have less time. When I have more time- I like to use dried beans.
How to use dried beans
- Rinse and pick over half a pound of dried beans of choice, and soak them overnight (a minimum of 8 hours) before using.
- When it’s time to cook, drain the beans and rinse. Proceed with the recipe as written.
- Note: It will take a bit longer for the soaked beans to become tender, and you may need to add a little water if they absorb too much. Plan on cooking the dried beans between 20 and 30 minutes at a minimum.
How to make Pasta e Fagioli Vegetarian
If you are vegetarian- you may leave out the pancetta! You won't get the extra flavor from the smoked meat, but you could substitute a drop of liquid smoke to add that taste.
To make the vegetarian version: omit the pancetta/bacon and use vegetable stock or water instead of chicken broth! Easy.
For a vegan version, use vegetable stock or vegetable broth and omit the parmesan cheese for topping.
For both options: make sure you compensate for the omission of pancetta and chicken stock by using a little bit more salt.
This is a heart soup recipe that is filling just as a beans soup without the meat!
Variations
You can try the authentic Italian pasta e fagioli recipe the first time and always try a variation the next time you make it!
- Spicy - add red pepper flakes to level up the heat in the soup.
- Deluxe - add cooked Italian sausage to up the protein.
- Garnish - add a sprinkle of chopped fresh parsley before serving. cook with a bay leaf to add an aromatic note to the bean soup
- Cheese - feel free to sprinkle pecorino romano cheese instead of, or in combination with the parmigiano cheese
Suggested Tools
I love to use a large enamel braising pot for this soup recipe. I also use this pot for my Trottole Pasta Recipe with Tomato Sauce and Shrimp recipe.
You can also use a large stock pot if you are doubling this recipe.
I love to use a small blender like my Magic Bullet to quickly puree the beans for the bean mixture in this pasta e fagioli soup recipe.
Contains affiliate links.
Storing and Reheating
Refrigerator
Bonus: this soup is even better the next day! The soup will keep in the fridge for up to 3 days, if stored in an airtight container.
Freezing
Pasta e fagioli makes a freezer-friendly recipe- except for the pasta! Pasta doesn’t freeze well and gets mushy when thawed and reheated. Yuck.
If you must freeze, do it before adding the pasta. Then, add the cooked pasta directly to the reheated soup and serve!
Reheating
The pasta will absorb the liquid as it sits, so when you are ready to reheat, make sure to add extra broth, or extra water. Gently warm over medium-low heat, adding the liquid until the soup is warm and back to its original consistency.
What to serve with Pasta e Fagioli Soup
This is one of those hearty soups that already contains all you would want in a meal: meat (pancetta), veggies, beans and pasta.
However, some crusty bread is a must, so you can soak up all the delicious broth! You can serve Best Italian Zucchini Fritters (easy recipe), or Easy Bruschetta Recipe with Mozzarella and Tomato Basil as appetizers if you desire!
Top tip
- Take time to blend a cup of the beans to thicken the broth. It's a little extra step that goes a long way for the overall beans and pasta soup recipe. It adds a delicious taste and it is what we do in Italy!
FAQ's
Pasta e Fagioli – pronounced “pasta e fah-dgioh-lee – is a traditional Italian soup made of pasta (pasta) and beans (fagioli). It is sometimes called pasta fazool (or fasul) in the US, derived from its Neapolitan name pasta e fasule.
These two Italian soups are similar. The main difference is in the vegetables. While minestrone soup features a wide variety of vegetables, pasta e fagioli emphasizes the pasta and beans. The latter is usually thicker and more stew-like than minestrone. Minestrone soup does not always have pasta in it, while authentic Italian pasta e fagioli recipe does.
Yes! Pasta e fagioli is an authentic Italian soup. Pasta e fagioli, is an Italian bean soup that was traditionally considered a peasant dish due to its humble list of ingredients—cannelloni beans, Italian soffritto, stewed tomatoes, short pasta, olive oil, and sometimes garlic.
Make sure to leave a ⭐️star rating on the recipe card and comment below if you make the recipe. I love to connect with you through my recipes.
I would love for you to tag me on Instagram @cucinabyelena, so I can see the delicious Italian recipes you make. To get more ideas follow me on Pinterest.
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Authentic Italian Pasta e Fagioli Recipe
This Authentic Italian Pasta e Fagioli Recipe (soup) is a warm and satisfying soup that will feed your soul and tummy! A classic soup made with- small pasta, beans, pancetta and simple veggies in a delicious broth, making this soup the perfect comfort meal.
- Total Time: 20 minutes
- Yield: 6-8 servings 1x
Ingredients
- 4 tablespoons extra-virgin olive oil divided
- 6 oz. pancetta diced (or bacon, see notes for vegetarian option)
- 1 yellow onion, diced
- 2 carrots, petite diced
- 2 ribs celery, petitie diced
- 1 tablespoon fresh rosemary, finely minced
- 1 cloves garlic, chopped
- 15 oz. canned crushed tomatoes
- 4 cups chicken stock/broth (or beef or vegetable broth, or water, or a combination)
- 2 19 oz. cans Bortlotti beans drained and rinsed
- 8 oz. small pasta such as shells, ditalini, or macaroni
- Salt and Black Pepper to taste
- Freshly grated parmigiano regiano or parmesan cheese, for topping
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the pancetta or bacon, onions, carrots, celery, and rosemary. Cook for about 5 minutes, until softened and starting to brown, stirring occasionally.
- Add the garlic and sauté until fragrant, about 30 seconds.
- Add HALF of the drained and rinsed cannellini beans, crushed tomatoes, and the chicken stock.
- Use a blender to puree the other half of the beans and add them back to the pot.
- Bring the mixture to a boil. Turn the heat down to low, and add the rest of the beans and the pasta, as well as the 1 teaspoon of kosher salt and ¼ teaspoon of black pepper. Simmer, covered, until pasta is cooked al dente (about 10-12 minutes).
- Stir in the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste. Serve with freshly grated parmigiano cheese and a drizzle of extra virgin olive oil, if desired.
Notes
Storing:
Refrigerator
Bonus: this soup is even better the next day! The soup will keep in the fridge for up to 3 days, if stored in an airtight container.
Freezing
Pasta e fagioli makes a freezer-friendly recipe except for the pasta. Pasta doesn’t freeze well and gets mushy when thawed and reheated. Yuck.
If you must freeze, do it before adding the pasta. Then, add the cooked pasta directly to the reheated soup and serve!
Reheating
The pasta will absorb the liquid as it sits, so when you are ready to reheat, make sure to add extra broth, or extra water. Gently warm over medium-low heat, adding the liquid until the soup is warm and back to its original consistency.
- Prep Time: 5 min
- Cook Time: 15 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
Keywords: pasta, fagioli, bean soup, pancetta, bortlotti beans
Elena says
A classic and delicious soup recipe to make time and time again!
★★★★★
Amanda says
Absolutely delicious! Simple to make and not a lot of ingredients. Will definitely be adding this to our rotation.
★★★★★
Elena says
So happy you loved it! We make it often as well.
Joseph Campisi says
Growing up in the 40s we ate this often and even now. My mother and now me, make it thicker with less broth. Like to put chop raw onions on top. Great recipe.
★★★★★
Elena says
Hi Joseph! This is a nostalgic recipe for me as well. I like the thicker version too. Enjoy!