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Hearty One-Pot Classic Pasta Fagioli Soup

A steaming white bowl filled with rich, tomato-based pasta fagioli, set against a bright window.
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Make this hearty, classic Italian Pasta Fagioli soup. It is a comforting, one-pot meal featuring tender pasta, creamy cannellini beans, and a savory tomato broth. This recipe is easy to follow for a satisfying weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1/2 pound ground beef (optional, omit for vegetarian)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 6 cups low-sodium chicken or vegetable broth
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 1/2 cup small pasta, such as ditalini or small shells
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. If using ground beef, add it to the pot now. Break up the meat and cook until browned. Drain any excess fat.
  4. Stir in the oregano, basil, and red pepper flakes. Cook for 1 minute more.
  5. Pour in the diced tomatoes (with their juice) and the broth. Bring the mixture to a simmer.
  6. Add the rinsed and drained cannellini beans to the pot. Reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to meld.
  7. Increase the heat to medium and add the small pasta. Cook according to the pasta package directions, usually about 8 to 10 minutes, until the pasta is tender. Stir often to prevent sticking.
  8. Season the soup with salt and pepper to your taste.
  9. Ladle the hot Pasta Fagioli into bowls. Garnish with fresh chopped parsley before serving.

Notes

  • For a vegetarian version, skip the ground beef and use vegetable broth. This makes a great healthy bean and pasta soup option.
  • If you prefer a thicker soup, mash about 1/4 cup of the beans against the side of the pot before adding the pasta.
  • This soup freezes well. Cool completely before storing in an airtight container for up to 3 months.

Nutrition

Find it online: https://kingscook.com/classic-pasta-fagioli-recipe-one-pot-joy/