20+Quick & Easy Pasta Fagioli Soup Recipes to Warm Your Heart

If you’re craving comfort food that’s hearty, flavorful, and packed with Italian tradition, look no further than Pasta Fagioli soup.

Known as “pasta and beans,” this Italian classic is as versatile as it is delicious, featuring endless variations that can suit any palate.

With a base of tender pasta, creamy beans, and a savory broth, Pasta Fagioli has been warming hearts and filling stomachs for generations.

Whether you prefer a rich tomato-based version, a lighter vegetable medley, or a heartier bowl with meat, there’s a Pasta Fagioli recipe to meet every craving.

In this collection of 20+ Pasta Fagioli soup recipes, you’ll find everything from vegan and gluten-free options to robust meaty versions and creative spins like roasted garlic, smoky bacon, and Mediterranean-inspired twists.

Each recipe is crafted to highlight the unique flavors of this beloved Italian soup, ensuring you’ll have a recipe for every occasion, season, and mood.

Get ready to explore these diverse takes on a true Italian comfort food staple and find your new favorite version of Pasta Fagioli!

20+Quick & Easy Pasta Fagioli Soup Recipes to Warm Your Heart

Pasta Fagioli is the ultimate comfort soup, rich in Italian heritage and bursting with flavor.

With so many ways to enjoy this classic dish, you’ll never tire of experimenting with new recipes and discovering the subtle nuances each variation offers.

From the smoky depth of bacon-infused soups to the vibrant zest of lemon and kale, each recipe in this collection brings a unique twist to the timeless combination of pasta and beans.

Whether you’re making a large pot for family, hosting friends for a cozy dinner, or simply indulging in a bowl on a quiet night, these 20+ Pasta Fagioli soup recipes will provide all the warmth and satisfaction you’re looking for.

So grab your ladle, embrace the aroma of simmering soup, and savor every delicious spoonful—one bowl of Pasta Fagioli at a time.

Classic Pasta Fagioli Soup

Pasta Fagioli is a traditional Italian soup filled with hearty beans, pasta, and a rich tomato base. It’s the perfect dish for cozying up on a cool evening. The combination of flavors from vegetables, herbs, and tender beans creates a robust, flavorful broth. This version is easy to prepare and offers a satisfying meal for family dinners or special occasions.

• Ingredients:
  1. 2 tablespoons olive oil
  2. 1 medium onion, diced
  3. 2 carrots, peeled and diced
  4. 2 celery stalks, diced
  5. 3 cloves garlic, minced
  6. 1 can (14 oz) diced tomatoes
  7. 1 can (15 oz) kidney beans, drained and rinsed
  8. 1 can (15 oz) cannellini beans, drained and rinsed
  9. 6 cups vegetable broth
  10. 1 teaspoon dried oregano
  11. 1 teaspoon dried basil
  12. 1/2 teaspoon red pepper flakes (optional)
  13. Salt and pepper to taste
  14. 1 cup ditalini pasta
  15. 1/4 cup fresh parsley, chopped
  16. Grated Parmesan for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
  2. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the diced tomatoes, kidney beans, and cannellini beans to the pot. Pour in the vegetable broth and stir to combine.
  4. Season with oregano, basil, red pepper flakes, salt, and pepper. Bring the soup to a boil, then reduce heat to low and let simmer for 20 minutes.
  5. While the soup is simmering, cook the ditalini pasta separately according to package directions. Drain and set aside.
  6. Add the cooked pasta to the soup and stir. Simmer for an additional 5-10 minutes to allow the flavors to meld.
  7. Stir in the fresh parsley just before serving.
  8. Ladle the soup into bowls and top with a sprinkle of grated Parmesan.

This classic Pasta Fagioli soup brings together all the comforting flavors of Italy in one hearty bowl. The fresh vegetables, creamy beans, and tender pasta create a satisfying texture, while the herbs infuse the soup with depth. Paired with a sprinkle of Parmesan, this dish is a perfect balance of savory, hearty, and comforting. It’s a crowd-pleasing favorite that’s easy to make and even easier to enjoy.

Spicy Italian Sausage Pasta Fagioli Soup

This version of Pasta Fagioli adds a spicy twist with Italian sausage, infusing the soup with extra flavor and a little kick. The richness of the sausage complements the creaminess of the beans, while the vegetables and pasta round out the soup. It’s a perfect blend of comfort and spice that will keep you coming back for more.

• Ingredients:
  1. 1 tablespoon olive oil
  2. 1 pound spicy Italian sausage, casing removed
  3. 1 medium onion, diced
  4. 2 garlic cloves, minced
  5. 2 carrots, diced
  6. 2 celery stalks, diced
  7. 1 can (14 oz) diced tomatoes
  8. 1 can (15 oz) red kidney beans, drained and rinsed
  9. 1 can (15 oz) white beans, drained and rinsed
  10. 4 cups chicken broth
  11. 1 teaspoon dried thyme
  12. 1/2 teaspoon crushed red pepper flakes
  13. Salt and black pepper, to taste
  14. 1 cup small pasta (e.g., elbow macaroni)
  15. 2 cups fresh spinach, chopped
  16. 1/4 cup grated Parmesan, for garnish
• Instructions:
  1. Heat olive oil in a large soup pot over medium heat. Add the sausage and break it up with a spoon. Cook until browned, about 5-7 minutes.
  2. Add the diced onion, garlic, carrots, and celery to the pot. Cook until the vegetables are softened, about 5 minutes.
  3. Stir in the diced tomatoes, red kidney beans, white beans, and chicken broth. Add thyme, red pepper flakes, salt, and pepper. Bring the mixture to a boil.
  4. Reduce heat and let simmer for 20-25 minutes, allowing the flavors to meld together.
  5. Cook the pasta separately according to package directions. Drain and add to the soup.
  6. Stir in the fresh spinach and cook for another 5 minutes until wilted.
  7. Serve the soup in bowls and garnish with grated Parmesan.

This Spicy Italian Sausage Pasta Fagioli soup adds a bold flavor dimension with the spicy sausage and the warmth of crushed red pepper flakes. The combination of the sausage’s richness with the beans and vegetables creates a deliciously hearty and flavorful soup. The spinach adds a burst of freshness, balancing out the savory notes, while the grated Parmesan adds a perfect finishing touch. This soup is perfect for those who enjoy a bit of heat with their comfort food.

Vegan Pasta Fagioli Soup

A vegan-friendly version of the classic Pasta Fagioli, this recipe swaps traditional meat-based broths for a rich vegetable broth, creating a satisfying and healthy dish. The blend of beans, vegetables, and pasta is both hearty and nourishing, offering the perfect balance of flavor and texture without sacrificing any of the comforting qualities of the original.

• Ingredients:
  1. 2 tablespoons olive oil
  2. 1 medium onion, chopped
  3. 2 cloves garlic, minced
  4. 2 medium carrots, diced
  5. 2 celery stalks, diced
  6. 1 zucchini, chopped
  7. 1 can (15 oz) kidney beans, drained and rinsed
  8. 1 can (15 oz) white beans, drained and rinsed
  9. 1 can (14 oz) diced tomatoes
  10. 4 cups vegetable broth
  11. 1 teaspoon dried oregano
  12. 1/2 teaspoon dried basil
  13. 1/4 teaspoon smoked paprika
  14. Salt and pepper, to taste
  15. 1 cup small pasta (such as elbow macaroni)
  16. 2 cups fresh kale or spinach, chopped
  17. 2 tablespoons fresh basil, chopped
• Instructions:
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until soft and fragrant.
  2. Add the diced carrots, celery, and zucchini to the pot. Cook for an additional 5 minutes, stirring occasionally.
  3. Add the kidney beans, white beans, diced tomatoes, and vegetable broth. Stir in the oregano, basil, smoked paprika, salt, and pepper. Bring the soup to a boil.
  4. Once boiling, reduce the heat to low and let simmer for 20 minutes, allowing the flavors to develop.
  5. Meanwhile, cook the pasta separately according to package directions. Drain and add to the soup.
  6. Stir in the chopped kale or spinach and let the soup simmer for another 5 minutes.
  7. Garnish with fresh basil and serve hot.

This Vegan Pasta Fagioli soup is a deliciously satisfying dish that proves plant-based meals can be just as hearty and comforting. With a base of nutrient-packed vegetables, beans, and whole grains, it’s a balanced meal that’s both filling and healthy. The addition of kale or spinach provides essential greens, while the smokiness from the paprika adds depth and richness. It’s the perfect cozy meal for a cold day, and a great option for anyone looking for a meatless but flavorful soup.

Smoky Chipotle Pasta Fagioli Soup

For those who love a little extra depth and smokiness in their dishes, this Smoky Chipotle Pasta Fagioli Soup is a game-changer. The addition of chipotle peppers in adobo sauce infuses the soup with a rich, smoky flavor that balances beautifully with the beans, vegetables, and pasta. It’s a satisfying dish that provides warmth and a flavorful kick, perfect for cool weather.

• Ingredients:
  1. 2 tablespoons olive oil
  2. 1 medium onion, diced
  3. 2 cloves garlic, minced
  4. 1 carrot, peeled and diced
  5. 2 celery stalks, diced
  6. 1 can (14 oz) diced tomatoes
  7. 1 can (15 oz) kidney beans, drained and rinsed
  8. 1 can (15 oz) cannellini beans, drained and rinsed
  9. 4 cups vegetable broth
  10. 1-2 chipotle peppers in adobo sauce, chopped (adjust to desired heat)
  11. 1 teaspoon smoked paprika
  12. 1/2 teaspoon cumin
  13. 1 cup small pasta (e.g., elbow macaroni)
  14. 1/2 cup fresh cilantro, chopped
  15. 1/4 cup fresh lime juice
  16. Salt and pepper, to taste
  17. 1/4 cup crumbled tortilla chips (optional, for garnish)
• Instructions:
  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking for about 3-4 minutes until softened.
  2. Stir in the diced carrot and celery, cooking for an additional 5 minutes.
  3. Add the diced tomatoes, kidney beans, cannellini beans, and vegetable broth to the pot. Stir to combine.
  4. Add the chopped chipotle peppers, smoked paprika, cumin, salt, and pepper. Bring the mixture to a boil.
  5. Reduce the heat and let the soup simmer for 20 minutes, allowing the flavors to meld together.
  6. While the soup is simmering, cook the pasta separately according to package instructions. Drain and set aside.
  7. Add the cooked pasta to the soup and stir. Let the soup simmer for another 5 minutes.
  8. Stir in the fresh cilantro and lime juice before serving.
  9. Serve the soup topped with crumbled tortilla chips for an added crunch, if desired.

This Smoky Chipotle Pasta Fagioli Soup is a bold twist on the classic, adding layers of smokiness and spice that elevate the dish to a whole new level. The chipotle peppers provide a deep, smoky heat that complements the creamy beans and tender pasta, while the fresh cilantro and lime juice add brightness and freshness. The optional tortilla chips bring a delightful crunch that contrasts with the soup’s rich textures. It’s a perfect soup for those who crave a little more heat and complexity in their meals.

Creamy Pumpkin Pasta Fagioli Soup

This Creamy Pumpkin Pasta Fagioli Soup is a fall-inspired twist on the traditional recipe, bringing a velvety smoothness to the dish. The addition of pumpkin purée creates a creamy texture and a subtle sweetness that blends perfectly with the savory vegetables and beans. It’s a warming and comforting soup, ideal for autumn evenings and holiday gatherings.

• Ingredients:
  1. 2 tablespoons olive oil
  2. 1 medium onion, diced
  3. 2 cloves garlic, minced
  4. 2 medium carrots, peeled and diced
  5. 2 celery stalks, diced
  6. 1 can (15 oz) pumpkin purée
  7. 1 can (14 oz) diced tomatoes
  8. 1 can (15 oz) cannellini beans, drained and rinsed
  9. 4 cups vegetable broth
  10. 1 teaspoon dried sage
  11. 1/2 teaspoon cinnamon
  12. 1/4 teaspoon nutmeg
  13. Salt and pepper, to taste
  14. 1 cup small pasta (e.g., ditalini)
  15. 1/2 cup unsweetened coconut milk or cream (for added creaminess)
  16. Fresh parsley, chopped, for garnish
• Instructions:
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, cooking for about 3-4 minutes until softened.
  2. Stir in the diced carrots and celery, cooking for another 5 minutes until the vegetables begin to soften.
  3. Add the pumpkin purée, diced tomatoes, cannellini beans, and vegetable broth to the pot. Stir to combine.
  4. Add the sage, cinnamon, nutmeg, salt, and pepper. Bring the soup to a boil, then reduce heat and let it simmer for 20 minutes, allowing the flavors to develop.
  5. Meanwhile, cook the pasta according to package directions. Drain and add to the soup.
  6. Stir in the coconut milk or cream, creating a velvety, rich texture. Simmer for another 5 minutes.
  7. Serve the soup in bowls, garnished with fresh parsley.

This Creamy Pumpkin Pasta Fagioli Soup is a delightful variation that brings the flavors of autumn right to your table. The pumpkin adds a creamy, velvety texture, while the spices like cinnamon and sage offer a warm, comforting taste. Combined with the beans and pasta, it’s a hearty and satisfying dish. The coconut milk enhances the richness, creating a luxurious broth that feels indulgent yet healthy. Perfect for chilly evenings, this soup is a seasonal favorite that brings together the best of fall ingredients in one bowl.

Mediterranean-Style Pasta Fagioli Soup

Inspired by the vibrant flavors of the Mediterranean, this version of Pasta Fagioli incorporates ingredients like Kalamata olives, feta cheese, and fresh herbs to bring a tangy and savory twist to the classic soup. The result is a rich and satisfying soup full of bold Mediterranean flavors. It’s a great option for those who enjoy the combination of salty, tangy, and herbaceous notes in their meals.

• Ingredients:
  1. 2 tablespoons olive oil
  2. 1 medium onion, diced
  3. 2 cloves garlic, minced
  4. 2 carrots, diced
  5. 1 zucchini, diced
  6. 1 can (14 oz) diced tomatoes
  7. 1 can (15 oz) chickpeas, drained and rinsed
  8. 4 cups vegetable broth
  9. 1 teaspoon dried oregano
  10. 1/2 teaspoon dried thyme
  11. 1/4 teaspoon ground black pepper
  12. 1 cup small pasta (e.g., orzo or ditalini)
  13. 1/2 cup Kalamata olives, chopped
  14. 1/4 cup crumbled feta cheese (optional)
  15. 2 tablespoons fresh parsley, chopped
  16. 1 tablespoon fresh lemon juice
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking for 3-4 minutes until softened and fragrant.
  2. Stir in the diced carrots and zucchini and cook for 5-6 minutes until the vegetables begin to soften.
  3. Add the diced tomatoes, chickpeas, vegetable broth, oregano, thyme, and pepper. Stir to combine.
  4. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes to let the flavors develop.
  5. While the soup is simmering, cook the pasta according to package instructions. Drain and add to the soup.
  6. Stir in the chopped Kalamata olives and cook for an additional 5 minutes.
  7. Just before serving, stir in the crumbled feta cheese (if using) and fresh parsley. Drizzle with fresh lemon juice.
  8. Serve the soup in bowls, garnished with extra feta and parsley.

This Mediterranean-Style Pasta Fagioli Soup offers a wonderful balance of flavors, combining the richness of chickpeas and vegetables with the tangy bite of Kalamata olives and feta cheese. The fresh lemon juice adds a bright, zesty finish that ties everything together. It’s a fresh and unique take on the classic, perfect for those who love Mediterranean cuisine. The combination of pasta, beans, and Mediterranean ingredients makes it a filling, flavorful dish that’s both comforting and vibrant.

Hearty Beef and Bean Pasta Fagioli Soup

For a heartier take on the classic Pasta Fagioli, this recipe introduces ground beef, making the soup more robust and satisfying. The beef adds depth and richness to the broth, while the beans and vegetables keep the dish balanced and nutritious. This version is perfect for meat lovers who still want the comforting qualities of the traditional soup but with a little extra protein and flavor.

• Ingredients:
  1. 1 tablespoon olive oil
  2. 1 pound ground beef
  3. 1 medium onion, diced
  4. 2 garlic cloves, minced
  5. 2 carrots, peeled and diced
  6. 2 celery stalks, diced
  7. 1 can (14 oz) diced tomatoes
  8. 1 can (15 oz) kidney beans, drained and rinsed
  9. 1 can (15 oz) cannellini beans, drained and rinsed
  10. 4 cups beef broth
  11. 1 teaspoon dried oregano
  12. 1 teaspoon dried basil
  13. 1/2 teaspoon crushed red pepper flakes (optional)
  14. Salt and pepper to taste
  15. 1 cup small pasta (e.g., elbow macaroni)
  16. 2 cups fresh spinach or kale, chopped
  17. 1/4 cup grated Parmesan cheese, for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
  2. Add the diced onion and garlic, and cook for an additional 3-4 minutes until the onion is softened.
  3. Stir in the diced carrots and celery, and cook for 5 minutes to let the vegetables soften.
  4. Add the diced tomatoes, kidney beans, cannellini beans, and beef broth. Stir in the oregano, basil, red pepper flakes (if using), salt, and pepper. Bring the soup to a boil.
  5. Once boiling, reduce the heat and let the soup simmer for 20 minutes to allow the flavors to develop.
  6. Cook the pasta separately according to package directions. Drain and set aside.
  7. Add the cooked pasta and chopped spinach or kale to the soup, and let it simmer for another 5 minutes.
  8. Serve the soup in bowls, garnished with grated Parmesan.

This Hearty Beef and Bean Pasta Fagioli Soup is a filling and satisfying dish that offers all the comfort of the traditional recipe but with the richness of beef. The beef broth and ground beef add depth to the flavor, while the beans and pasta maintain the classic textures. The spinach or kale adds a nutritious green element, making the soup not only comforting but also well-rounded. A generous sprinkle of Parmesan gives the soup an extra touch of flavor, making this a hearty and delicious option for colder months.

Lemon and Thyme Pasta Fagioli Soup

This refreshing take on Pasta Fagioli combines the earthiness of fresh thyme with the bright zing of lemon, creating a soup that’s both comforting and light. The vibrant citrus notes elevate the traditional flavors, while the thyme adds a subtle depth. It’s a great option for those looking for a lighter, more fragrant twist on the classic without losing any of the heartiness.

• Ingredients:
  1. 2 tablespoons olive oil
  2. 1 medium onion, diced
  3. 2 cloves garlic, minced
  4. 2 carrots, peeled and diced
  5. 2 celery stalks, diced
  6. 1 can (14 oz) diced tomatoes
  7. 1 can (15 oz) white beans (cannellini or navy), drained and rinsed
  8. 4 cups vegetable broth
  9. 1 teaspoon dried thyme
  10. 1/2 teaspoon lemon zest
  11. 1 tablespoon fresh lemon juice
  12. Salt and pepper to taste
  13. 1 cup small pasta (e.g., farfalle or ditalini)
  14. 2 cups fresh baby spinach, chopped
  15. Fresh parsley, chopped, for garnish
• Instructions:
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, cooking for about 3-4 minutes until softened and fragrant.
  2. Stir in the diced carrots and celery, cooking for another 5 minutes until the vegetables begin to soften.
  3. Add the diced tomatoes, white beans, vegetable broth, dried thyme, and lemon zest. Bring the soup to a boil.
  4. Reduce the heat and let the soup simmer for 20 minutes, allowing the flavors to meld together.
  5. Cook the pasta separately according to package directions. Drain and set aside.
  6. Stir the cooked pasta and fresh spinach into the soup. Let it simmer for an additional 5 minutes until the spinach has wilted.
  7. Add the fresh lemon juice, then taste and adjust the seasoning with salt and pepper.
  8. Serve the soup in bowls, garnished with chopped parsley.

The Lemon and Thyme Pasta Fagioli Soup offers a fragrant twist on the traditional recipe, with the lemon bringing a fresh brightness that contrasts beautifully with the earthiness of thyme and the creamy beans. This soup is both refreshing and filling, with a satisfying balance of flavors. The spinach adds a nutritious green component, while the pasta makes it hearty and comforting. This is a great option when you want a lighter, more citrusy take on the classic, perfect for spring or early summer.

Sweet Potato and Black Bean Pasta Fagioli Soup

This version of Pasta Fagioli takes on a slightly sweeter flavor profile with the inclusion of roasted sweet potatoes and black beans. The sweetness of the potatoes pairs beautifully with the savory beans and vegetables, while the black beans add a rich, hearty element. It’s a nutritious and satisfying variation that’s perfect for those looking for a twist on the traditional dish.

• Ingredients:
  1. 2 tablespoons olive oil
  2. 1 medium onion, diced
  3. 2 cloves garlic, minced
  4. 2 medium sweet potatoes, peeled and diced
  5. 2 carrots, peeled and diced
  6. 2 celery stalks, diced
  7. 1 can (14 oz) diced tomatoes
  8. 1 can (15 oz) black beans, drained and rinsed
  9. 4 cups vegetable broth
  10. 1 teaspoon ground cumin
  11. 1 teaspoon smoked paprika
  12. Salt and pepper, to taste
  13. 1 cup small pasta (e.g., orzo or elbow macaroni)
  14. 1/2 cup fresh cilantro, chopped (optional)
  15. 1 tablespoon fresh lime juice
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper, and roast on a baking sheet for 20-25 minutes until tender and lightly browned.
  2. In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and garlic, cooking for 3-4 minutes until softened.
  3. Add the diced carrots and celery, cooking for another 5 minutes until the vegetables start to soften.
  4. Stir in the roasted sweet potatoes, diced tomatoes, black beans, and vegetable broth. Add the cumin, smoked paprika, salt, and pepper. Bring the soup to a boil.
  5. Reduce the heat and simmer for 20 minutes, allowing the flavors to meld.
  6. While the soup is simmering, cook the pasta according to package directions. Drain and add it to the soup.
  7. Stir in the fresh cilantro (if using) and fresh lime juice.
  8. Serve the soup in bowls, garnished with extra cilantro and a squeeze of lime.

The Sweet Potato and Black Bean Pasta Fagioli Soup is a nutritious and flavorful variation of the classic. The roasted sweet potatoes bring a natural sweetness to the soup that complements the savory elements of the black beans, tomatoes, and spices. The combination of vegetables, beans, and pasta makes it both hearty and filling, while the lime juice adds a refreshing tang. This is a great option for those who want a slightly sweeter, more earthy twist on the traditional Pasta Fagioli, and it’s perfect for fall and winter meals.

Spicy Italian Sausage and White Bean Pasta Fagioli Soup

For a soup with bold flavors and a little heat, this Spicy Italian Sausage and White Bean Pasta Fagioli is a perfect choice. The sausage adds a rich, savory depth, while the beans, pasta, and vegetables keep the dish hearty and satisfying. A touch of red pepper flakes gives it a nice kick, making it an ideal soup for spice lovers who still want the comforting, familiar essence of Pasta Fagioli.

• Ingredients:
  1. 1 tablespoon olive oil
  2. 1 pound spicy Italian sausage, casings removed
  3. 1 medium onion, diced
  4. 2 cloves garlic, minced
  5. 2 carrots, peeled and diced
  6. 2 celery stalks, diced
  7. 1 can (15 oz) white beans (cannellini or navy), drained and rinsed
  8. 1 can (14 oz) diced tomatoes
  9. 4 cups chicken broth
  10. 1 teaspoon dried oregano
  11. 1/2 teaspoon crushed red pepper flakes
  12. Salt and pepper, to taste
  13. 1 cup small pasta (e.g., fusilli or elbow macaroni)
  14. 2 cups fresh spinach, chopped
  15. Fresh basil, chopped, for garnish
  16. Grated Parmesan cheese, for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
  2. Add the diced onion and garlic to the pot and cook for an additional 3-4 minutes until softened.
  3. Stir in the diced carrots and celery, cooking for another 5 minutes until the vegetables start to soften.
  4. Add the white beans, diced tomatoes, chicken broth, oregano, red pepper flakes, salt, and pepper to the pot. Stir to combine and bring to a boil.
  5. Reduce the heat and let the soup simmer for 20 minutes, allowing the flavors to meld together.
  6. Cook the pasta separately according to package directions. Drain and add to the soup.
  7. Stir in the chopped spinach and let it wilt in the soup for about 5 minutes.
  8. Serve the soup in bowls, garnished with fresh basil and grated Parmesan cheese.

This Spicy Italian Sausage and White Bean Pasta Fagioli Soup is a hearty and flavorful twist on the classic, with the sausage bringing a savory richness and the red pepper flakes adding just the right amount of heat. The beans and pasta create a filling base, while the spinach adds a touch of freshness. With the bright basil and a sprinkle of Parmesan, this soup is both comforting and bold—perfect for those who enjoy a little extra spice in their meals.

Vegan Lemon and Kale Pasta Fagioli Soup

This Vegan Lemon and Kale Pasta Fagioli Soup is a bright, plant-based version of the traditional soup that’s full of flavor and nutrition. The lemon adds a refreshing tang, while the kale provides a hearty green element, making this soup both satisfying and healthy. It’s perfect for anyone looking for a lighter, dairy-free alternative that doesn’t skimp on taste.

• Ingredients:
  1. 2 tablespoons olive oil
  2. 1 medium onion, diced
  3. 2 cloves garlic, minced
  4. 2 carrots, peeled and diced
  5. 2 celery stalks, diced
  6. 1 can (15 oz) cannellini beans, drained and rinsed
  7. 1 can (14 oz) diced tomatoes
  8. 4 cups vegetable broth
  9. 1 teaspoon dried oregano
  10. 1/2 teaspoon dried thyme
  11. Salt and pepper, to taste
  12. 1 cup small pasta (e.g., orzo or ditalini)
  13. 2 cups fresh kale, chopped
  14. 1 tablespoon fresh lemon juice
  15. Fresh parsley, chopped, for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking for 3-4 minutes until softened and fragrant.
  2. Stir in the diced carrots and celery, and cook for 5 minutes until the vegetables start to soften.
  3. Add the cannellini beans, diced tomatoes, vegetable broth, oregano, thyme, salt, and pepper to the pot. Stir to combine and bring to a boil.
  4. Reduce the heat and let the soup simmer for 20 minutes, allowing the flavors to blend together.
  5. While the soup simmers, cook the pasta according to package directions. Drain and add to the soup.
  6. Stir in the chopped kale and let it cook in the soup for about 5 minutes until wilted.
  7. Add fresh lemon juice to the soup, taste, and adjust seasoning with more salt and pepper if necessary.
  8. Serve the soup in bowls, garnished with fresh parsley.

This Vegan Lemon and Kale Pasta Fagioli Soup is a refreshing and nutrient-packed alternative to the classic, with vibrant lemon providing a zesty lift and hearty kale offering a rich green contrast. The cannellini beans and pasta create a comforting base, while the fresh parsley adds a final burst of flavor. It’s the perfect option for a light but filling meal that’s packed with plant-based goodness, ideal for vegan or health-conscious eaters.

Mediterranean Chicken and Spinach Pasta Fagioli Soup

This Mediterranean Chicken and Spinach Pasta Fagioli Soup combines the fresh, bright flavors of the Mediterranean with the heartiness of chicken, beans, and pasta. The chicken adds lean protein, while the spinach brings freshness and nutrients. A touch of lemon and olives completes the Mediterranean flair, making it a vibrant and satisfying dish that’s perfect for any occasion.

• Ingredients:
  1. 1 tablespoon olive oil
  2. 2 boneless, skinless chicken breasts, diced
  3. 1 medium onion, diced
  4. 2 cloves garlic, minced
  5. 2 carrots, peeled and diced
  6. 2 celery stalks, diced
  7. 1 can (15 oz) cannellini beans, drained and rinsed
  8. 1 can (14 oz) diced tomatoes
  9. 4 cups chicken broth
  10. 1 teaspoon dried oregano
  11. 1/2 teaspoon dried basil
  12. Salt and pepper, to taste
  13. 1 cup small pasta (e.g., rotini or ditalini)
  14. 2 cups fresh spinach, chopped
  15. 1/4 cup Kalamata olives, sliced
  16. 1 tablespoon fresh lemon juice
  17. Fresh parsley, chopped, for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
  2. In the same pot, add the diced onion and garlic, cooking for 3-4 minutes until softened.
  3. Stir in the diced carrots and celery, cooking for another 5 minutes until they begin to soften.
  4. Add the cannellini beans, diced tomatoes, chicken broth, oregano, basil, salt, and pepper to the pot. Stir to combine and bring to a boil.
  5. Once boiling, reduce the heat and let the soup simmer for 15 minutes.
  6. Cook the pasta according to package directions. Drain and add to the soup.
  7. Stir in the cooked chicken, spinach, and Kalamata olives, letting the spinach wilt for about 5 minutes.
  8. Finish with fresh lemon juice and garnish with parsley before serving.

The Mediterranean Chicken and Spinach Pasta Fagioli Soup is a light yet hearty dish that beautifully blends Mediterranean flavors. The chicken provides a satisfying protein, while the olives and lemon bring the necessary brightness to elevate the soup. The beans, pasta, and spinach create a wholesome foundation, and the fresh parsley adds a touch of color and freshness. It’s a flavorful, balanced soup that’s perfect for lunch or dinner and a great way to bring Mediterranean-inspired goodness into your meal routine.

Smoky Bacon and Bean Pasta Fagioli Soup

This Smoky Bacon and Bean Pasta Fagioli Soup is an indulgent, flavor-packed version of the classic. The crispy bacon adds a smoky richness that complements the earthy beans and vegetables. Combined with a savory broth and hearty pasta, this version is a comforting and satisfying dish that’s perfect for a cozy dinner or as a flavorful crowd-pleaser.

• Ingredients:
  1. 4 slices bacon, chopped
  2. 1 tablespoon olive oil
  3. 1 medium onion, diced
  4. 2 cloves garlic, minced
  5. 2 carrots, peeled and diced
  6. 2 celery stalks, diced
  7. 1 can (15 oz) cannellini beans, drained and rinsed
  8. 1 can (14 oz) diced tomatoes
  9. 4 cups chicken broth
  10. 1 teaspoon smoked paprika
  11. 1/2 teaspoon dried thyme
  12. Salt and pepper, to taste
  13. 1 cup small pasta (e.g., ditalini or elbow macaroni)
  14. 2 cups fresh spinach, chopped
  15. Crumbled bacon, for garnish
  16. Fresh parsley, chopped, for garnish
• Instructions:
  1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pot and set aside, leaving a little bit of bacon fat behind.
  2. Add olive oil to the pot with the bacon fat. Add the diced onion and garlic, cooking for 3-4 minutes until softened.
  3. Stir in the diced carrots and celery, cooking for an additional 5 minutes until the vegetables begin to soften.
  4. Add the cannellini beans, diced tomatoes, chicken broth, smoked paprika, thyme, salt, and pepper to the pot. Stir to combine and bring to a boil.
  5. Once boiling, reduce the heat and let the soup simmer for 20 minutes, allowing the flavors to meld.
  6. Cook the pasta according to package directions. Drain and add to the soup.
  7. Stir in the chopped spinach and cook until wilted, about 5 minutes.
  8. Serve the soup in bowls, topped with crumbled bacon and fresh parsley.

The Smoky Bacon and Bean Pasta Fagioli Soup is a deliciously rich and savory version of the classic. The bacon’s smoky depth perfectly enhances the flavors of the beans and vegetables, while the pasta and spinach create a comforting texture. Garnished with crispy bacon and fresh parsley, this soup is a hearty, indulgent meal that’s perfect for those cold evenings when you want something flavorful and filling.

Sweet Corn and Zucchini Pasta Fagioli Soup

This Sweet Corn and Zucchini Pasta Fagioli Soup offers a light yet satisfying take on the classic, with fresh corn and zucchini adding a sweetness and depth of flavor. The addition of these vegetables brings a subtle twist to the traditional recipe, making it a great summer or early fall option when these vegetables are in season.

• Ingredients:
  1. 1 tablespoon olive oil
  2. 1 medium onion, diced
  3. 2 cloves garlic, minced
  4. 2 carrots, peeled and diced
  5. 2 celery stalks, diced
  6. 1 zucchini, diced
  7. 1 cup fresh or frozen sweet corn kernels
  8. 1 can (15 oz) cannellini beans, drained and rinsed
  9. 1 can (14 oz) diced tomatoes
  10. 4 cups vegetable broth
  11. 1 teaspoon dried basil
  12. 1/2 teaspoon dried oregano
  13. Salt and pepper, to taste
  14. 1 cup small pasta (e.g., orzo or ditalini)
  15. 1/4 cup fresh basil, chopped, for garnish
  16. Fresh lemon juice, for garnish (optional)
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking for 3-4 minutes until softened.
  2. Add the diced carrots, celery, zucchini, and corn. Cook for 5-7 minutes until the vegetables are tender and fragrant.
  3. Stir in the cannellini beans, diced tomatoes, vegetable broth, dried basil, oregano, salt, and pepper. Bring the soup to a boil.
  4. Once boiling, reduce the heat and let the soup simmer for 15 minutes, allowing the flavors to blend together.
  5. Cook the pasta according to package directions. Drain and add it to the soup.
  6. Taste and adjust the seasoning, adding more salt or pepper if necessary.
  7. Serve the soup in bowls, garnished with fresh basil and a squeeze of lemon juice for an added burst of freshness.

The Sweet Corn and Zucchini Pasta Fagioli Soup is a delightful, light variation of the classic. The sweetness of the corn and zucchini provides a refreshing contrast to the savory broth and creamy beans. The fresh basil adds an herbaceous kick, while the pasta makes the dish hearty enough for a full meal. This soup is perfect for those looking for a lighter, vegetable-forward take on the traditional, and it’s ideal for warm-weather dining when fresh corn and zucchini are at their peak.

Rustic Roasted Garlic and Potato Pasta Fagioli Soup

This Rustic Roasted Garlic and Potato Pasta Fagioli Soup is a hearty, comforting option that combines the rich, deep flavor of roasted garlic with creamy potatoes and hearty beans. The roasted garlic adds a unique sweetness and depth, while the potatoes contribute a creamy texture, making this soup wonderfully filling. It’s perfect for a cozy night in, offering warmth and satisfaction in every spoonful.

• Ingredients:
  1. 1 head of garlic, roasted (see instructions below)
  2. 1 tablespoon olive oil
  3. 1 medium onion, diced
  4. 2 carrots, peeled and diced
  5. 2 celery stalks, diced
  6. 2 medium potatoes, peeled and diced
  7. 1 can (15 oz) cannellini beans, drained and rinsed
  8. 1 can (14 oz) diced tomatoes
  9. 4 cups vegetable broth
  10. 1 teaspoon dried rosemary
  11. Salt and pepper, to taste
  12. 1 cup small pasta (e.g., fusilli or ditalini)
  13. 2 cups fresh kale or spinach, chopped
  14. Fresh Parmesan cheese, for garnish
• Instructions:
  1. To roast garlic: Preheat the oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, and wrap it in foil. Roast for 30-35 minutes, or until soft and fragrant. Let it cool before squeezing out the cloves.
  2. In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, cooking for 5 minutes until softened.
  3. Add the roasted garlic (squeezed out of the cloves), potatoes, cannellini beans, diced tomatoes, vegetable broth, rosemary, salt, and pepper to the pot. Stir to combine and bring to a boil.
  4. Reduce the heat and let the soup simmer for 25-30 minutes until the potatoes are tender and the flavors have melded.
  5. Cook the pasta separately according to package directions. Drain and add to the soup.
  6. Stir in the chopped kale or spinach and cook until wilted, about 5 minutes.
  7. Serve the soup in bowls, garnished with freshly grated Parmesan.

This Rustic Roasted Garlic and Potato Pasta Fagioli Soup is perfect for anyone looking for a comforting, hearty meal. The roasted garlic imparts a sweet, caramelized flavor that enriches the soup, while the potatoes add creaminess and substance. The kale or spinach brings a fresh, vibrant element, and the Parmesan finishes it off with a savory touch. This soup is ideal for colder months when you want something rich and satisfying but full of depth and warmth.

Note: More recipes are coming soon!