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Hearty Italian Pasta Fagioli Soup Recipe

Hearty Italian Pasta Fagioli Soup Recipe
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★★★★★

5.1 from 15 reviews

This Hearty Italian Pasta Fagioli Soup is a nourishing and comforting classic that combines tender ditalini pasta, creamy cannellini and kidney beans, and a rich tomato-based broth seasoned with aromatic herbs. Perfectly balanced and packed with nutrients, this easy-to-make soup offers a warm, rustic flavor that comforts the soul and satisfies the appetite, ideal for any meal from lunch to dinner or meal prepping for the week.

Ingredients

Scale

Base Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced

Herbs and Seasonings

  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper, to taste

Broth and Tomatoes

  • 1 can (14.5 ounces) diced tomatoes
  • 4 cups chicken or vegetable broth

Beans and Pasta

  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1 can (15 ounces) red kidney beans, drained and rinsed
  • 1 cup ditalini pasta

Garnishes

  • 1/4 cup grated Parmesan cheese
  • Fresh parsley, chopped, for garnish

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 3–4 minutes, stirring occasionally to prevent browning.
  2. Add Vegetables: Stir in the minced garlic, diced carrots, and diced celery. Continue cooking for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften and release their aroma.
  3. Incorporate Herbs and Seasonings: Sprinkle in the dried oregano, dried basil, salt, and black pepper. Stir to coat the vegetables well and cook for 1 more minute to toast the spices.
  4. Add Liquids: Pour in the diced tomatoes with their juice and the chicken or vegetable broth. Bring the mixture to a rolling boil, stirring to combine all ingredients.
  5. Simmer Vegetables: Reduce the heat to low and let the soup simmer gently for about 15 minutes, until the vegetables are tender and flavors meld beautifully.
  6. Add Beans and Pasta: Stir in the cannellini beans, red kidney beans, and ditalini pasta. Continue to simmer for another 10–12 minutes or until the pasta reaches al dente texture.
  7. Adjust Seasoning: Remove the pot from heat. Taste the soup and adjust seasoning with additional salt and black pepper if necessary to balance flavors.
  8. Serve and Garnish: Ladle the soup into bowls and garnish each serving with grated Parmesan cheese and chopped fresh parsley for a classic Italian finish.

Notes

  • You can substitute vegetable broth to make this recipe vegetarian or vegan (omit Parmesan for vegan).
  • If freezing, omit the pasta and add fresh cooked pasta when serving to maintain texture.
  • Leftovers thicken as pasta absorbs broth; add extra broth or water when reheating.
  • Use high-quality olive oil and fresh herbs if possible for enhanced flavor.
  • For a heartier meal, add Italian sausage or cooked ground beef during the sauté step.
  • Garnish with a drizzle of good olive oil and a pinch of chili flakes for added warmth and spice.

Nutrition

Keywords: Italian Soup, Pasta Fagioli, Bean Soup, Comfort Food, Easy Dinner, Healthy Soup

Find it online: https://cheframiflavor.com/hearty-italian-pasta-fagioli-soup-recipe/