Pasta e Fagioli (Traditional Italian Recipe)
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My traditional Italian Pasta e Fagioli (soup) is warm and satisfying, feeding your soul and tummy! A classic Italian pasta and bean soup made with small pasta, beans (fagioli), pancetta, and simple veggies in a delicious broth, making this soup the perfect comfort meal.
Another Italian favorite is this simple Italian Pastina Soup and Italian Sausage Lentil Soup.
“A must try! Simple yet full of flavor!! So good!!”
– Lori
Why you’ll love this family favorite!
An authentic Italian pasta e fagioli soup (sometimes called pasta fazool) is a classic Italian soup often called a “peasant dish” in Italy.
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 prepared at home for our family and not one she made for guests. Similar to this authentic pasta carbonara recipe and one pot pasta and potatoes.
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. It is mainly enjoyed in the colder months and popular in northern and southern Italy.
More Italian soups you’ll love are this Italian minestrone soup and Italian wedding soup.
Made With Amoré,
Table of Contents
Simple Ingredients
- Beans: This recipe uses Italian Beans Borlotti, also called Roman beans. You can also make this easy pasta and bean soup using kidney beans, pinto beans, or cannellini beans.
- Pasta: Choose a small pasta shape like ditallini, which is what I am using. You want a pasta that’s similar in size to the beans and vegetables, so each bite is evenly matched.
- Pancetta: This cured pork product is made from the same cut as bacon, but it’s cured with salt and seasonings and isn’t smoked, so it tastes different. In a pinch, you can use bacon instead.
- Seasoning: This dish starts with a base of carrots, celery, and onion, and is flavored with rosemary and fresh garlic. A can of tomatoes adds a bit of acidity to the soup.
See the recipe card for quantities and the full recipe.
Substitutions & Variations
You can try this authentic Italian pasta e fagioli recipe the first time and always try a variation the next time you make it!
- Spicy: Add a pinch (or two) of red pepper flakes to level up the heat in the soup. Like spicy, try this pasta arrabbiata dish too!
- Meaty: You can add browned Italian sausage to up the protein and flavor.
- Cheese: Feel free to sprinkle Pecorino Romano cheese instead of, or in combination with Parmigiano cheese.
- Vegetarian or Vegan: Omit the pancetta and use vegetable stock or water instead of chicken broth! You won’t get the extra flavor from the smoked meat, but you could substitute a drop of liquid smoke to add that taste. For vegan, omit the cheese for serving. You may need to add a bit more salt to compensate for the changes. Try this Tuscan white bean soup too!
If you love authentic Italian recipes, check out my lasagna Bolognese or make a pizza with this Neapolitan pizza dough.
How To Make Pasta e Fagioli
Italian cooking is simple and humble. The steps to make homemade pasta e fagioli soup are easy and the fresh ingredients shine. I love to use a large enamel braising pot for pasta e fagioli soup, which I also use for my trottole pasta recipe.
- Cook the pancetta, onions, carrots, celery, and rosemary in a large pot with olive oil until softened and starting to brown. Give it a stir occasionally. Add the garlic and cook for 30 seconds.
- Add half the drained and rinsed beans, crushed tomatoes, and chicken stock to the pot.
- 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. Then reduce the heat, and add the pasta, salt, and black pepper. Simmer, covered, until pasta is cooked al dente (about 10 minutes).
- Stir in the remaining olive oil and season with salt and pepper to taste. Serve topped with freshly grated Parmigiano cheese and a drizzle of extra virgin olive oil. If you like pasta and bean soups, you may also like this pasta e ceci soup too!
My Pro Tips
Recipe Tips
- Blend the Beans. 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 beans and pasta soup recipe. It adds a delicious taste and texture, and it is what we do in Italy!
- Chop Small. You want the vegetables all diced into small pieces so that they are smaller than the beans. The smaller they are in size, the quicker they cook.
- Soup Garnish. Chop some fresh herbs such as Italian parsley and sprinkle over the top for a splash of color.
Recipe FAQ’s
Yes, it often contains some pancetta cooked at the start to layer in some flavors. However, it works quite well to make a vegetarian pasta e fagioli simply by leaving it out. You can add a bit of liquid smoke if you prefer to give it that slight smoky flavor.
It means pasta and beans in Italian! It refers to a popular Italian soup made with the combination of pasta and beans.
The best way to prevent mushy pasta is to cook the pasta to al dente and no longer, and then serve it freshly made. If you are planning to freeze or know you will have a large amount of leftovers, I suggest cooking the pasta separately and then adding it when reheating. This prevents the pasta from continuing to soak up the liquid as it sits which also makes it overly soft.
A small pasta such as ditalini, shells, or orzo will all work well. These pastas are all similar in size to the chopped vegetables and beans so you get a bit of everything in each bite.
Storing and Reheating
- Refrigerator: Pasta e fagioli 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: It’s freezer-friendly without the pasta. If you must freeze, do it before adding the pasta. Then, add the cooked pasta directly to the reheated soup and serve! Freeze for up to three months.
- Reheating: The pasta will absorb the liquid as it sits, so when you are ready to reheat, add broth or water. Gently warm over medium-low heat, adding the liquid until the soup is warm and back to its original consistency.
Serving Suggestions
Pasta e Fagioli soup is one of those hearty soups that already contains all you would want in a meal: meat (pancetta), veggies, beans, and pasta.
However, some ciabatta bread or homemade tomato focaccia is a must so that you can soak up all the delicious broth!
Add a starter or side like these easy Italian zucchini fritters, or bruschetta with mozzarella and tomato.
And try traditional tiramisu for dessert.
More Italian Soup Recipes
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Pasta e Fagioli Recipe
Equipment
Ingredients
- 4 tablespoons extra-virgin olive oil , divided
- 6 ounce pancetta diced, or bacon, see notes for vegetarian option
- 1 yellow onion, diced
- 2 carrots, petite diced
- 2 ribs celery, petite diced
- 1 tablespoon fresh rosemary, finely minced
- 1 clove garlic, chopped
- 1 15-ounce can crushed tomatoes
- 4 cups chicken stock or broth, or beef or vegetable broth, or water, or a combination
- 2 cans Italian Berlotti Beans, (also known as Roman/Cranberry beans. You can also use- kidney beans, pinto beans, cannellini beans)
- 8 ounces 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 1/4 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
- For that creamy, rich texture, blend about half of the beans before adding them to the pot. It naturally thickens the soup giving it the texture you want.
- Dice the veggies nice and small—smaller than the beans. They’ll cook faster and blend right into the soup.
- A sprinkle of chopped parsley adds a pop of color and fresh flavor right before serving.
- Vegetarian or Vegan? Skip the pancetta and use veggie broth or water. Want that smoky depth? A dash of liquid smoke does the trick. For vegan, just leave out the cheese and taste for salt.
- The pasta soaks up broth as it sits. When reheating, add a splash of broth or water and warm gently until it’s soupy again. If you’re planning to freeze, it’s best to skip adding the pasta.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is actually really good. Some tips I would empart due to my experience first time making this is- do not use uncured bacon or pancetta. Use the “regular” or “smoked” kind. Also brown the meat first before adding the soffrito veggies. Brown those as well! When liquids start being added, use the rosemary stalks and the rind of the pecorino to simmer with everything. I would personally cook the ditalini halfway in separate pot and add partially cooked to preserve the soup base (less starch released from pasta) and preserve the liquid volume in general as I like really soupy soup lol. I followed the recipe as is and it was still good nonetheless. These were tips from an Italian friend! This is a great recipe and ratios are good. Will be making again with the suggestions I got!
Happy you liked it!
My grandmother would always make this. I am so glad I stumbled on your page and then to see this recipe. It is so delicious. This is my second time making and will definitely be on repeat! (Made your cornbread to go with it)
Yay! So happy you landed on this recipe. I hope you find many more. Enjoy!
This recipe was absolutely delicious! The pancetta was pricy so I used half pancetta and half bacon and it come out great. I’ll definitely be making this again!
So happy you loved it!
Family approved!👏🏻 Hubby said it is a keeper! 👏🏻 Can’t wait to try more of your recipes!😊
YAY! Enjoy so many more delicious recipes. Try the sausage meatballs next 😋
Wow! I’ve never made this soup in this way before – the puréed beans are a GAME CHANGER! This soup had a depth of flavor yet it was so quick to make! My family doesn’t care for rosemary so I added a small amount of Italian seasoning. Thank you for sharing this recipe, I can’t wait to make it again!
Happy you loved this Italian Classic!
can you use tomato sauce?
Yes, if you like.
Very tasty soup
Happy you loved it!
What a great recipe. Did I follow it exactly? Not quite, but mostly I did. I am a “Cook” so as I am following a recipe I always wind up adding a little more of something (pancetta, carrots). Ok don’t kill me, but no, I did not cut the veggies into a petite dice – but as I said, I am a cook. Also, I like my soup to cook a bit longer – so the larger cut works out fine. Had not made this in a while so I was very happy to stumble across this recipe. Thank you! I will be making this many times from now on. Oh, and my husband loves it!
So happy you loved it and added your own way of making it! That’s what cooking is all about. Happy your hubby loved it too!
Happy you loved it!
Delicious, easy to make and perfect for the fall season.
Yes! It is a great one for fall and winter. Happy you loved it.