Cozy up with a comforting bowl of Pasta Fagioli (or Pasta Fazool)! This easy recipe delivers the best hearty, flavorful soup, perfect for any night of the week.
Cozy up with a comforting bowl of Pasta Fagioli (or Pasta Fazool)! Hailing from Italy, this classic soup, brimming with pasta and beans, has its roots as a humble “peasant dish” crafted from budget-friendly ingredients.
Today it remains a beloved comfort food, perfect for any night of the week. With its simple preparation and adaptable nature, Pasta Fagioli is a testament to the enduring appeal of wholesome, flavorful cooking. I often turn to this recipe, utilizing pantry staples and fresh herbs from my garden to create a satisfying meal.
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Pasta E Fagioli Recipe Variations
Traditionally, Pasta Fagioli features a base of onions, celery, pasta, and beans, simmered in a flavorful broth. The beauty of this soup lies in its versatility – you can easily customize it to your liking. Many recipes include additions like ground beef, ham, bacon, or prosciutto for extra richness.
If you prefer a vegetarian option, you can simply omit the meat but I think it adds some flavor to the dish. Fresh herbs such as oregano, parsley, and basil elevate the flavor profile, adding a touch of brightness.
The Best Recipe for Pasta Fagioli Soup
This recipe is a culmination of years of experimentation, drawing inspiration from my grandmother’s cooking and incorporating tips from America’s Test Kitchen. It’s simple to follow and yields a delicious and satisfying Pasta Fagioli. The secret lies in two unexpected ingredients: anchovies and a Parmesan rind, which add depth and complexity to the flavor profile.
Ingredients to Make Pasta e Fagioli
The list of ingredients sounds like a big list to make this recipe for pasta fagioli but as you make it, it’s pretty easy to do and will become second nature as you make it.
- Onion
- Celery
- Extra virgin olive oil
- Bacon
- Garlic
- Cannellini beans
- Chicken or vegetable stock
- Diced tomatoes
- Parmesan cheese rind
- Parmesan cheese
- Red pepper flakes
- Oregano
- Fresh parsley
- Ditalini or small pasta
I prefer freshly grated Parmesan cheese for its superior flavor, but feel free to use whatever you have. I often freeze leftover Parmesan rinds to add a rich, cheesy depth to soups like this one.
While basil is a common addition to Pasta Fagioli, I love the bright, fresh flavor of parsley. Fresh herbs make a noticeable difference in this recipe. I add the parsley just before serving to preserve its vibrancy. Feel free to substitute fresh basil if you prefer. If you don’t have fresh herbs on hand, dried herbs will work in a pinch, but the flavor won’t be quite as vibrant.
I typically use my Dutch oven for this recipe, but a stockpot works just as well. Use what you have and enjoy!

Pasta Fazool Instructions
- In a Dutch oven or stock pot, heat a tablespoon of extra virgin olive oil.
- When the oil heats, add the bacon and cook through for about 5 minutes.
- Next, add the onions and celery. Cook for about 5-7 minutes until they are soft and translucent.
- Add the garlic, oregano, and red pepper flakes. Mix well and cook until the garlic releases its odor (about 30 seconds to one minute).
- Immediately add the diced tomatoes and scrape the sides to get the bacon bits off.
- Next, add the beans and cheese rind, mix well, and simmer for 10 minutes.
- Then add the chicken or vegetable stock and bring to a boil.
- Add the pasta and cook according to the package directions.
- Remove from heat and take out the rind. Add fresh parmesan to brighten the soup.
- Drizzle each bowl with extra virgin olive oil and fresh parmesan shavings. Then garnish with fresh parsley.
- Serve and enjoy!
Early Preparation Tips
To prepare this ahead of time, make the soup completely but leave out the pasta until you’re ready to serve. Adding the pasta too early will result in mushy pasta as it absorbs the broth. If you prefer to make the soup earlier in the day, you can let it simmer on the stove to allow the flavors to meld, then simply reheat and add the pasta when you’re ready to eat.
Serving Tips For Pasta Fagioli Soup
Pasta Fagioli is a complete meal in itself, but you can enhance the experience by serving it with crusty bread for dipping or a light side salad for a touch of freshness. A sprinkle of additional Parmesan cheese and a drizzle of olive oil are always welcome additions.
Storage and Reheating
Leftover Pasta Fagioli can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop over medium heat, or in the microwave until warmed through.
Freezing and Thawing
To freeze, let the soup cool completely before transferring it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator, then reheat as instructed above.

Final Thoughts on Making Pasta Fagioli Soup
Pasta Fazool is a testament to the beauty of simple ingredients transformed into a heartwarming and flavorful dish. Whether you follow a traditional recipe or add your own twist, this classic soup is sure to become a staple in your kitchen.
Have you ever made pasta fazool before? How do you make it differently? If you try this recipe I’d love to hear what you think. Tell me about it in the comments below.
Thank you so much for following along.
Enjoy a beautiful day! xo


Best Recipe for Pasta Fagioli Soup (Pasta Fazool)
Equipment
- 1 Dutch Oven Or Stock Pot
Ingredients
- 1 Onion Diced
- 3 Ribs Celery Chopped
- 3 Slices Bacon Chopped
- 3 Cloves Garlic Minced
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Parmesan Cheese Rind
- 3 Anchovies Chopped
- 28 Ounces Cannelini Beans Drained
- 28 Ounces Diced Tomatoes Undrained
- 8 Ounces Pasta Ditalini or other small pasta
- 48 Ounces Chicken Stock
- 1 Tablespoon Oregano
- ½ Tablespoon Red Pepper Flakes
- Salt and Pepper to taste
- 1 Bunch Parsely Fresh
- Parmesan Cheese, Shaved
Instructions
- In a dutch oven or stock pot, heat a tablespoon of extra virgin olive oil.
- When the oil heats, add the bacon and cook through for about 5 minutes.
- Next, add the onions and celery. Cook about 5-7 minutes until they are soft and translucent.
- Add the anchovies, mix well and cook another minute.
- Then add the garlic, oregano, and red pepper flakes. Mix well and cook until the garlic releases its odor (about 30 seconds to one minute).
- Immediately add the diced tomatoes and scrape the sides to get the bacon bits off.
- Next, add the beans and cheese rind, mix well, and simmer for 10 minutes.
- Then add the chicken or vegetable stock and bring to a boil.
- Add the pasta and cook according to the package directions.
- Remove from heat and take out the rind. Add fresh parmesan to brighten the soup.
- Drizzle each bowl with extra virgin olive oil and fresh parmesan shavings. Then garnish with fresh parsley.
- Serve and enjoy!
Nutrition



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