35+ Flavorful Italian Pasta Fagioli Soup Recipes for Every Season

Pasta e Fagioli, or “pasta and beans,” is one of Italy’s most beloved and comforting soups.

This hearty dish has roots in Italian peasant cooking, where humble ingredients like pasta, beans, vegetables, and broth come together to create a filling, flavorful meal.

Over the years, this classic soup has evolved, with countless variations appearing across Italy and beyond.

Whether you’re looking for a vegetarian option, a creamy twist, or a protein-packed version, there’s a Pasta e Fagioli recipe for everyone.

In this blog article, we’ve gathered over 35 Italian Pasta Fagioli soup recipes that will elevate your cooking and satisfy your hunger.

These recipes range from traditional, rustic takes on the dish to more modern adaptations with extra ingredients like chicken, spinach, or even creamy tomato.

Each recipe offers a unique spin on the classic Italian favorite, ensuring that no matter your preferences, you’ll find something to love.

So, grab your ingredients and get ready to explore the world of Pasta e Fagioli in all its delicious variations!

35+ Flavorful Italian Pasta Fagioli Soup Recipes for Every Season

Pasta e Fagioli is more than just a soup; it’s a celebration of Italian comfort food at its finest.

With these 35+ recipes, you now have a treasure trove of variations to try, whether you’re in the mood for a traditional, bean-based recipe or craving something with a modern flair.

The beauty of this dish lies in its versatility, allowing you to make it as simple or as elaborate as you like.

Perfect for family dinners, weeknight meals, or a cozy gathering with friends, Pasta e Fagioli is sure to become a go-to comfort food in your kitchen.

Embrace the warmth and heartiness of this classic Italian soup, and enjoy every delicious spoonful!

Classic Italian Pasta e Fagioli Soup

Pasta e Fagioli, or “pasta and beans,” is a beloved Italian soup that combines hearty beans, tender pasta, and rich vegetables in a flavorful tomato-based broth. This comforting dish is both nutritious and satisfying, perfect for chilly days or any time you need a warm, wholesome meal. With its blend of Italian seasonings and simple ingredients, this classic version of the soup brings the taste of Italy to your kitchen.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup small pasta (ditalini or elbow)
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish
• Parmesan cheese for topping (optional)

1. In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2. Add minced garlic, diced carrots, and celery to the pot. Stir and cook for another 5 minutes until vegetables begin to soften.
3. Stir in the cannellini beans, diced tomatoes, vegetable broth, rosemary, thyme, and bay leaf. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low and let the soup simmer for 20 minutes, allowing the flavors to meld together.
5. Add the pasta to the pot and cook until tender, about 8-10 minutes.
6. Season with salt and pepper to taste. Remove the bay leaf before serving.
7. Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired.

This Classic Italian Pasta e Fagioli Soup is a timeless recipe that highlights the simplicity and depth of traditional Italian cooking. With its wholesome ingredients and rich, savory broth, this soup is a perfect way to warm up on a cold day. The addition of beans and pasta makes it a filling, hearty dish that can stand alone as a meal or be paired with crusty bread for an even more satisfying experience. It’s easy to make, and even easier to enjoy!

Tuscan-Style Pasta e Fagioli Soup with Kale and Sausage

This Tuscan-style version of Pasta e Fagioli elevates the classic soup with the bold flavors of Italian sausage, fresh kale, and a touch of white wine. The richness of sausage and the earthy flavor of kale add a new dimension to this traditional dish, creating a heartier and more robust soup. With its savory and spicy notes, this version is perfect for those looking for a more filling and flavorful twist on the classic.

Ingredients

• 2 tablespoons olive oil
• 1 lb Italian sausage (mild or spicy, as preferred)
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 large bunch kale, stems removed and chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1/2 cup white wine
• 1 teaspoon dried basil
• 1 teaspoon red pepper flakes (optional)
• 1 cup small pasta (such as orecchiette or fusilli)
• Salt and pepper to taste
• Fresh parsley or basil for garnish
• Parmesan cheese for topping (optional)

1. In a large pot, heat olive oil over medium heat. Remove the sausage from its casing and crumble it into the pot. Brown the sausage for 5-7 minutes, breaking it up into small pieces.
2. Add the chopped onion and minced garlic to the pot, cooking until softened, about 3-4 minutes.
3. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine cook off for about 2 minutes.
4. Add the diced tomatoes, cannellini beans, chicken broth, and kale 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, allowing the flavors to meld together.
6. Stir in the pasta and cook until tender, about 10 minutes.
7. Season with basil, red pepper flakes (if using), salt, and pepper to taste.
8. Serve the soup hot, garnished with fresh parsley or basil and a sprinkle of Parmesan cheese, if desired.

This Tuscan-style Pasta e Fagioli Soup with Kale and Sausage is a bold and flavorful variation that adds layers of richness to the traditional recipe. The sausage and kale create a deep, savory base, while the addition of white wine enhances the broth with a touch of acidity and depth. This hearty soup is perfect for a cozy family dinner and can easily be adapted to suit various tastes with the use of different sausages or greens. Its delicious, comforting nature will surely make it a favorite!

Vegan Pasta e Fagioli Soup with Spinach and Tomatoes

This vegan version of Pasta e Fagioli is both light and flavorful, without sacrificing the heartiness of the traditional dish. With the richness of cannellini beans, the freshness of spinach, and a generous amount of tomatoes, this soup is a perfect option for those following plant-based diets. It’s simple to make, filled with nutrient-dense ingredients, and provides a wholesome and satisfying meal for everyone to enjoy.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• 2 cups fresh spinach, chopped
• 1 cup small pasta (such as farfalle or penne)
• Salt and pepper to taste
• Fresh basil for garnish

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 5 minutes until softened.
2. Add minced garlic, diced carrots, and celery, and cook for an additional 5 minutes until the vegetables are tender.
3. Stir in the cannellini beans, diced tomatoes, vegetable broth, oregano, basil, and red pepper flakes (if using). Bring the soup to a boil.
4. Once boiling, reduce the heat to low and let it simmer for 15 minutes to allow the flavors to develop.
5. Add the pasta and cook for another 8-10 minutes, or until the pasta is al dente.
6. Stir in the chopped spinach and cook for another 2-3 minutes until the spinach is wilted.
7. Season with salt and pepper to taste.
8. Ladle into bowls and garnish with fresh basil before serving.

This Vegan Pasta e Fagioli Soup is a light yet filling option for those looking for a plant-based meal that still delivers on flavor. The spinach adds a lovely fresh element to the soup, while the cannellini beans provide a satisfying richness. With its simple ingredients and easy preparation, this vegan soup is perfect for meal prep or a quick weeknight dinner. Full of vegetables, legumes, and whole grains, it’s a healthy, delicious choice for anyone!

Spicy Italian Pasta e Fagioli Soup with Hot Italian Sausage

For those who love a little heat, this Spicy Italian Pasta e Fagioli Soup with Hot Italian Sausage packs a punch while staying true to the classic flavors of the Italian countryside. The hot sausage adds a bold, spicy kick, perfectly complemented by the richness of the beans, tomatoes, and pasta. This hearty, full-bodied soup is perfect for those who want to warm up with something flavorful and filling.

Ingredients

• 2 tablespoons olive oil
• 1 lb hot Italian sausage, casing removed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 large red bell pepper, chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional for extra heat)
• 1 cup small pasta (rotini or fusilli)
• Salt and pepper to taste
• Fresh basil or parsley for garnish
• Parmesan cheese for topping (optional)

1. Heat olive oil in a large pot over medium heat. Add the hot Italian sausage, breaking it up as it cooks. Brown the sausage for about 5-7 minutes.
2. Add the chopped onion and minced garlic, cooking for another 3-4 minutes until softened.
3. Stir in the red bell pepper and cook for 2 minutes.
4. Add the cannellini beans, diced tomatoes, chicken broth, basil, oregano, and red pepper flakes (if using). Stir to combine and bring the soup to a boil.
5. Once boiling, reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld.
6. Stir in the pasta and cook until tender, about 10 minutes.
7. Season with salt and pepper to taste.
8. Serve the soup hot, garnished with fresh basil or parsley and a sprinkle of Parmesan cheese, if desired.

This Spicy Italian Pasta e Fagioli Soup is a fiery and flavorful twist on the classic, perfect for those who enjoy a little heat in their meals. The hot Italian sausage brings a robust, spicy element, while the beans and pasta maintain the soup’s hearty, comforting quality. This is a perfect dish for a winter evening when you’re craving something both spicy and filling. With the option to adjust the heat level, it’s customizable to suit any spice tolerance, making it a versatile and satisfying soup for everyone!

Pasta e Fagioli Soup with Bacon and Spinach

This Pasta e Fagioli Soup with Bacon and Spinach combines the smoky flavor of crispy bacon with fresh, vibrant spinach, adding a new depth to the traditional soup. The crispy bacon provides a savory richness, while the spinach adds a pop of color and freshness. This twist on the classic is perfect for those looking for a comforting yet flavorful soup that’s a little more indulgent, thanks to the smoky bacon.

Ingredients

• 4 slices bacon, chopped
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 2 cups fresh spinach, chopped
• 1 cup small pasta (such as elbow macaroni or ditalini)
• Salt and pepper to taste
• Fresh parsley for garnish
• Grated Parmesan cheese for topping (optional)

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Remove the bacon from the pot and set it aside, leaving the rendered fat in the pot.
2. Add olive oil to the pot, followed by the chopped onion, garlic, carrots, and celery. Cook for about 5-7 minutes until the vegetables begin to soften.
3. Stir in the cannellini beans, diced tomatoes, broth, thyme, and basil. Bring the soup to a boil.
4. Once boiling, reduce the heat to low and simmer for 15 minutes, allowing the flavors to develop.
5. Add the pasta to the soup and cook until al dente, about 8-10 minutes.
6. Stir in the chopped spinach and cook for another 2 minutes, allowing the spinach to wilt.
7. Season with salt and pepper to taste.
8. Serve the soup hot, garnished with crispy bacon, fresh parsley, and grated Parmesan cheese, if desired.

This Pasta e Fagioli Soup with Bacon and Spinach is an indulgent take on the classic, with smoky bacon adding a delightful depth of flavor to the already rich and savory broth. The spinach offers a nice contrast, lightening the soup and adding a healthy element. The combination of hearty beans, vegetables, and pasta makes this a filling meal, while the crispy bacon brings the dish to another level of comfort. This is a perfect soup to serve when you’re craving something cozy and satisfying, with a bit of extra richness.

Mediterranean-Inspired Pasta e Fagioli Soup with Feta and Olives

This Mediterranean-inspired Pasta e Fagioli Soup puts a fresh and tangy twist on the traditional recipe. By incorporating feta cheese, kalamata olives, and fresh herbs, this version offers a burst of Mediterranean flavors that complement the classic Italian base of beans and pasta. It’s a lighter, more refreshing take on the soup, perfect for those who enjoy the briny flavors of olives and the creamy tang of feta.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable or chicken broth
• 1/2 cup kalamata olives, pitted and chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup small pasta (such as orzo or farfalle)
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste
• Fresh parsley or basil for garnish

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and cook for about 5 minutes until softened.
2. Add the diced carrots and celery to the pot, cooking for another 5 minutes until tender.
3. Stir in the cannellini beans, diced tomatoes, vegetable broth, olives, oregano, and basil. Bring to a boil.
4. Once boiling, reduce the heat and simmer for 15 minutes, allowing the flavors to meld together.
5. Stir in the pasta and cook until al dente, about 10 minutes.
6. Add the crumbled feta cheese, stirring until it melts into the soup, creating a creamy texture.
7. Season with salt and pepper to taste.
8. Serve the soup hot, garnished with fresh parsley or basil.

This Mediterranean-inspired Pasta e Fagioli Soup with Feta and Olives is a refreshing and flavorful variation on the traditional Italian soup. The tangy feta and briny olives add a vibrant contrast to the hearty beans and pasta, making it an exciting and unique dish. With the addition of fresh herbs, it offers a delightful balance of flavors that will transport you to the Mediterranean. This lighter version of Pasta e Fagioli is perfect for a warm-weather meal or whenever you crave something with a bit of zing and zest!

Creamy Pasta e Fagioli Soup with Parmesan and Thyme

This Creamy Pasta e Fagioli Soup is a rich and velvety variation of the traditional Italian classic. With the addition of heavy cream and Parmesan cheese, the soup takes on a luxurious texture and flavor, while the thyme adds an earthy depth. Perfect for those who enjoy a creamy soup, this version is a comforting, indulgent twist on a beloved favorite, ideal for cozy nights.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for topping
• 1 teaspoon dried thyme
• 1 cup small pasta (such as ditalini or elbow macaroni)
• Salt and pepper to taste
• Fresh parsley for garnish

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened.
2. Add the diced carrots and celery, cooking for an additional 5 minutes until tender.
3. Stir in the cannellini beans, diced tomatoes, and chicken broth. Bring to a boil, then reduce to a simmer for 10 minutes.
4. Add the heavy cream, grated Parmesan cheese, and dried thyme. Stir well to combine and simmer for an additional 5-7 minutes.
5. Add the pasta and cook until al dente, about 8-10 minutes.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh parsley and additional Parmesan cheese if desired.

This Creamy Pasta e Fagioli Soup is the ultimate indulgence for soup lovers, offering a silky texture thanks to the heavy cream and Parmesan. The richness of the soup is beautifully balanced by the earthy thyme and the comforting pasta and beans. Whether served on a chilly evening or as a special treat, this version of Pasta e Fagioli will leave you feeling warm, satisfied, and full of comfort. The extra Parmesan adds a burst of flavor to every spoonful, making it a crowd-pleaser for any occasion.

Vegan Pasta e Fagioli Soup with Kale and Roasted Garlic

This Vegan Pasta e Fagioli Soup is a plant-based take on the traditional recipe, with a deep, savory flavor from roasted garlic and hearty kale. Using vegetable broth and a variety of beans, this vegan soup is just as satisfying as its meaty counterpart, and perfect for those looking for a healthier, lighter option that doesn’t sacrifice flavor. The addition of roasted garlic creates a beautifully sweet, aromatic base for the soup.

Ingredients

• 1 head garlic
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) red kidney beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bunch kale, stems removed and chopped
• 1 cup small pasta (such as farfalle or shells)
• Salt and pepper to taste
• Fresh lemon juice (optional for brightness)
• Fresh parsley for garnish

1. Preheat your oven to 400°F (200°C). Slice the top off the garlic head, drizzle with a bit of olive oil, and wrap it in foil. Roast in the oven for 30-40 minutes, until soft and golden.
2. While the garlic roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
4. Add the diced carrots and celery, cooking for 5 minutes until tender.
5. Add the cannellini beans, kidney beans, vegetable broth, oregano, and basil. Stir to combine and bring to a boil.
6. Once boiling, reduce the heat and simmer for 15 minutes.
7. While the soup simmers, squeeze the roasted garlic cloves out of their skins and mash them into a paste. Stir the roasted garlic paste into the soup.
8. Add the kale and cook for another 5 minutes until it wilts.
9. Stir in the pasta and cook until tender, about 8 minutes.
10. Season with salt and pepper to taste, and add a splash of fresh lemon juice for brightness if desired.
11. Serve the soup hot, garnished with fresh parsley.

This Vegan Pasta e Fagioli Soup with Kale and Roasted Garlic is a nourishing and flavorful plant-based twist on the classic soup. The roasted garlic adds a delicious sweetness and depth of flavor, while the hearty kale and beans make the soup satisfying without the need for meat. It’s a wholesome, comforting bowl of goodness that’s perfect for vegans, vegetarians, or anyone seeking a lighter, healthier alternative without sacrificing taste. This soup proves that you don’t need dairy or meat to create a rich and satisfying dish!

Rustic Pasta e Fagioli Soup with Italian Sausage and Root Vegetables

This Rustic Pasta e Fagioli Soup with Italian Sausage and Root Vegetables brings a heartier, more rustic flavor to the traditional Italian soup. The savory Italian sausage and earthy root vegetables, like parsnips and turnips, create a satisfying depth of flavor that’s perfect for cooler months. With a touch of rosemary and sage, this soup becomes a perfect comfort food for those who love rich, warming meals.

Ingredients

• 1 lb Italian sausage (mild or spicy), casing removed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 medium parsnips, peeled and diced
• 2 medium turnips, peeled and diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1 cup small pasta (such as rotini or orzo)
• Salt and pepper to taste
• Fresh thyme or rosemary for garnish

1. In a large pot, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook until browned, about 7-10 minutes.
2. Remove the sausage from the pot and set aside. In the same pot, add the chopped onion and minced garlic, cooking for 5 minutes until softened.
3. Add the diced carrots, parsnips, and turnips, cooking for 5-7 minutes until the vegetables begin to soften.
4. Stir in the cannellini beans, diced tomatoes, chicken broth, rosemary, and sage. Bring the soup to a boil.
5. Once boiling, reduce the heat and let it simmer for 20 minutes to allow the flavors to meld.
6. Add the pasta and cook until tender, about 8-10 minutes.
7. Stir in the cooked sausage and let it heat through.
8. Season with salt and pepper to taste.
9. Serve the soup hot, garnished with fresh thyme or rosemary.

This Rustic Pasta e Fagioli Soup with Italian Sausage and Root Vegetables is a deeply flavorful, satisfying dish that brings a new dimension to the classic soup. The earthy root vegetables and savory sausage create a hearty, rustic base that is both comforting and nourishing. The addition of rosemary and sage infuses the soup with fragrant herbs, making it a perfect dish for those who enjoy bold, savory flavors. This soup is sure to become a favorite during the colder months, offering warmth and satisfaction in every spoonful.

Spicy Sausage and White Bean Pasta e Fagioli Soup

This Spicy Sausage and White Bean Pasta e Fagioli Soup brings a zesty twist to the traditional Italian soup. The addition of spicy Italian sausage and a pinch of red pepper flakes infuses the soup with bold flavors, while the creamy white beans and pasta make it hearty and comforting. Perfect for those who enjoy a little heat, this soup combines the richness of a classic Pasta e Fagioli with a spicy kick, making it an exciting dish for the whole family.

Ingredients

• 1 lb spicy Italian sausage, casing removed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1 cup small pasta (such as elbow macaroni or orecchiette)
• Salt and pepper to taste
• Fresh basil for garnish

1. In a large pot, heat olive oil over medium heat. Add the spicy Italian sausage, breaking it up with a spoon as it cooks. Brown the sausage for about 7-10 minutes.
2. Remove the sausage and set aside. In the same pot, add the onion and garlic. Sauté for 5 minutes until softened and fragrant.
3. Add the cannellini beans, diced tomatoes, chicken broth, red pepper flakes, and oregano to the pot. Stir to combine and bring to a boil.
4. Reduce the heat and simmer for 15 minutes to allow the flavors to meld.
5. Stir in the pasta and cook until al dente, about 8-10 minutes.
6. Return the cooked sausage to the pot and heat through.
7. Season with salt and pepper to taste.
8. Serve the soup hot, garnished with fresh basil leaves.

This Spicy Sausage and White Bean Pasta e Fagioli Soup offers a satisfying balance of spice and heartiness. The spicy Italian sausage adds a bold, savory flavor that pairs beautifully with the creamy white beans and tender pasta. The red pepper flakes give the soup just the right amount of heat, without overwhelming the other flavors. This soup is perfect for those who love a bit of kick in their meals, and it’s sure to become a family favorite for those chilly nights.

Hearty Beef and Vegetable Pasta e Fagioli Soup

This Hearty Beef and Vegetable Pasta e Fagioli Soup is a filling and rich version of the traditional Italian dish. Ground beef and an assortment of vegetables create a deeply flavorful base, while the addition of beans and pasta makes the soup filling and satisfying. This recipe is perfect for those who prefer a meatier version of the classic soup, and it provides a cozy, wholesome meal ideal for any occasion.

Ingredients

• 1 lb ground beef
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 1 zucchini, diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup small pasta (such as rotini or fusilli)
• Salt and pepper to taste
• Fresh parsley for garnish

1. In a large pot, heat olive oil over medium heat. Add the ground beef, breaking it up as it cooks. Brown the beef for about 8-10 minutes.
2. Remove the beef and set aside. In the same pot, add the onion and garlic. Cook for 5 minutes, until softened.
3. Stir in the carrots and zucchini, cooking for another 5 minutes.
4. Add the cannellini beans, diced tomatoes, beef broth, oregano, and basil. Stir to combine and bring to a boil.
5. Once boiling, reduce the heat and let the soup simmer for 15 minutes to allow the flavors to develop.
6. Stir in the pasta and cook until al dente, about 8-10 minutes.
7. Return the browned beef to the pot and stir to combine.
8. Season with salt and pepper to taste.
9. Serve the soup hot, garnished with fresh parsley.

This Hearty Beef and Vegetable Pasta e Fagioli Soup is the ultimate comfort food, providing a perfect balance of savory flavors and satisfying textures. The ground beef adds richness, while the vegetables and beans contribute freshness and depth. The pasta makes the soup hearty, making it a great meal for a family dinner. It’s the kind of soup that not only fills you up but also warms you from the inside out, perfect for any time of year.

Pasta e Fagioli Soup with Bacon and Sweet Potatoes

This Pasta e Fagioli Soup with Bacon and Sweet Potatoes offers a unique twist on the classic dish by incorporating the smoky flavor of bacon and the sweetness of roasted sweet potatoes. The sweetness of the potatoes balances beautifully with the savory elements of the beans, bacon, and broth, creating a well-rounded and comforting soup. Ideal for those who enjoy hearty soups with a hint of sweetness, this version is sure to satisfy both your sweet and savory cravings.

Ingredients

• 4 slices bacon, chopped
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup small pasta (such as penne or small shells)
• Salt and pepper to taste
• Fresh rosemary or parsley for garnish

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the bacon fat in the pot.
2. In the same pot, heat olive oil over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
3. Add the diced sweet potatoes and cook for 5-7 minutes until they begin to soften.
4. Stir in the cannellini beans, diced tomatoes, chicken broth, thyme, and rosemary. Bring the soup to a boil.
5. Reduce the heat and let the soup simmer for 15-20 minutes until the sweet potatoes are tender.
6. Stir in the pasta and cook until al dente, about 8-10 minutes.
7. Return the crispy bacon to the pot and stir to combine.
8. Season with salt and pepper to taste.
9. Serve the soup hot, garnished with fresh rosemary or parsley.

This Pasta e Fagioli Soup with Bacon and Sweet Potatoes is a delightful blend of flavors, with the smoky bacon adding a rich depth and the sweet potatoes bringing a comforting sweetness to the dish. The cannellini beans and pasta round out the soup, making it a filling and satisfying meal. This version is perfect for those who want to enjoy the warmth and comfort of a traditional Pasta e Fagioli with an exciting twist. Whether for a family dinner or a cozy night in, this soup is sure to become a favorite.

Vegetarian Pasta e Fagioli Soup

This Vegetarian Pasta e Fagioli Soup is a light and flavorful version of the classic Italian dish, perfect for those who prefer plant-based meals. Packed with vegetables, beans, and small pasta, it’s a hearty and satisfying soup that’s completely vegetarian but full of delicious flavor. The combination of tomatoes, garlic, and fresh herbs creates a rich, savory broth, while the beans and pasta add the right amount of texture. It’s an ideal dish for a light yet filling lunch or dinner.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup small pasta (such as elbow macaroni or ditalini)
• Salt and pepper to taste
• Fresh parsley or basil for garnish

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes, until softened.
2. Stir in the carrots, celery, and zucchini. Cook for another 5 minutes, stirring occasionally.
3. Add the cannellini beans, diced tomatoes, vegetable broth, oregano, and basil. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, allowing the vegetables to soften and the flavors to meld.
5. Stir in the pasta and cook until al dente, about 8-10 minutes.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh parsley or basil.

This Vegetarian Pasta e Fagioli Soup is a wholesome and nutritious dish that’s perfect for those seeking a plant-based option without sacrificing flavor. The vegetables provide freshness, while the beans and pasta make the soup filling and satisfying. The savory broth, enhanced with garlic and herbs, ties everything together for a comforting and delicious meal. It’s a great choice for a light lunch or a cozy dinner on a cool evening, offering a delightful twist on the classic Italian recipe.

Chicken and Spinach Pasta e Fagioli Soup

This Chicken and Spinach Pasta e Fagioli Soup is a lean, protein-packed version of the traditional Italian dish. The tender chicken breast adds a boost of protein, while the spinach provides a nutrient-rich green element to the soup. The creamy beans and pasta make the soup hearty, while the savory broth, flavored with garlic, herbs, and a touch of lemon juice, gives the dish a bright and fresh taste. It’s a wonderful, wholesome soup to enjoy year-round.

Ingredients

• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups fresh spinach, roughly chopped
• 1 cup small pasta (such as farfalle or fusilli)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• Fresh parsley or basil for garnish

1. Heat olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes.
2. Remove the chicken from the pot and set aside. In the same pot, add the onion and garlic and cook for 5 minutes until softened.
3. Stir in the chicken broth, cannellini beans, diced tomatoes, spinach, thyme, and basil. Bring the soup to a boil.
4. Reduce the heat and let the soup simmer for 10-15 minutes, until the flavors meld.
5. Stir in the pasta and cook until al dente, about 8-10 minutes.
6. Add the cooked chicken back into the pot and stir in the lemon juice.
7. Season with salt and pepper to taste.
8. Serve the soup hot, garnished with fresh parsley or basil.

This Chicken and Spinach Pasta e Fagioli Soup is a healthy and satisfying twist on the classic dish. The tender chicken provides lean protein, while the spinach adds a fresh, vibrant flavor to the soup. The cannellini beans and pasta create a filling, hearty base, while the lemon juice gives the broth a refreshing brightness. This soup is perfect for a wholesome lunch or dinner, offering a nourishing and flavorful option that the whole family will enjoy.

Creamy Tomato and Pasta e Fagioli Soup

This Creamy Tomato and Pasta e Fagioli Soup is a rich and comforting take on the traditional Italian dish. The combination of creamy tomatoes and white beans creates a velvety broth, while the pasta and herbs offer a satisfying texture. The addition of heavy cream brings a luxurious, smooth finish to the soup, making it perfect for a cozy evening at home. This creamy twist on the classic soup adds a new layer of flavor while maintaining the heartiness Pasta e Fagioli is known for.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 cup small pasta (such as penne or fusilli)
• Salt and pepper to taste
• Fresh basil or parsley for garnish

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
2. Stir in the diced tomatoes, cannellini beans, and broth. Bring to a boil, then reduce the heat and let the soup simmer for 10-15 minutes.
3. Stir in the heavy cream, basil, and oregano. Let the soup simmer for an additional 5 minutes to allow the flavors to meld.
4. Add the pasta and cook until al dente, about 8-10 minutes.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh basil or parsley.

This Creamy Tomato and Pasta e Fagioli Soup brings a luxurious twist to the traditional recipe with the addition of heavy cream. The creamy, tomato-based broth pairs beautifully with the soft pasta and hearty beans, making this soup both comforting and filling. The fresh herbs add depth of flavor, while the cream provides a rich finish that makes every bite indulgent. Perfect for a chilly evening or a cozy family meal, this creamy version of Pasta e Fagioli will quickly become a new favorite.

Note: More recipes are coming soon!