Pasta Fazool
Pasta fazool, or pasta e fagioli, is a classic Italian soup made with beans and ditalini pasta in a savory tomato broth. It was a staple in our house growing up, something our mom made all the time. We’re excited to share this recipe with you—it’s packed with flavor and brings a little bit of our childhood to your table.
Why you’ll love this pasta fazool
When we were kids, our mom would turn leftover tomato gravy into this cozy soup, and back then, we didn’t realize how special it was. Over the years, though, it’s become one of those dishes we can’t help but love. As soon as fall hits, making pasta fazool feels like a seasonal tradition—a little mile marker that says it’s time to settle into cooler days and heartier meals.
If you like this recipe, you have to try this Italian wedding soup, and this sausage tortellini soup and this lemon orzo soup.
Searching for more cozy recipes? creamy truffle pasta / curry pasta / chicken pastina soup / beef short rib ragu
Ingredients
- Ditalini – This pasta shape is fairly common, but if you can’t find it a good substitute would be orecchiette or spaghetti rings. Any type of small pasta will work!
- Kidney beans – You could consider cannellini beans or great northern beans, both of these have a mild flavor and similar size. Both of these options will keep the dish’s traditional flavor and heartiness. Don’t forget to drain and rinse!
- Chicken stock – You can use a vegetable/vegan broth, which would make the soup a great meatless/vegan meal.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make this pasta fazool recipe
Saute the veggies. Heat olive oil in a large Dutch oven over medium heat. Add the onion and let it cook for about 5 minutes, stirring occasionally, until the onions have softened and become translucent. Then add the minced garlic, Italian seasoning, and crushed red pepper flakes.
Simmer the soup. Stir the liquids into the pot, and bring the contents to a simmer. You need the liquids to be hot enough to cook the pasta, but not boiling as you would typically for cooking pasta.
Cook the pasta. Once the soup is simmering well, stir in the pasta and let it cook for about 8-10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom. Just a heads-up, since the soup is simmering, as opposed to boiling is lower, the pasta might take a little longer to cook.
Add the beans. Stir in the kidney beans and continue simmering the soup for another 5 minutes, or until beans are completely heated through.
Garnish and serve. Adjust the seasoning, adding more salt and pepper to taste, and sprinkle some fresh chopped parsley before serving. We also love adding a sprinkle of grated pecorino romano to this soup!
Pasta Fazool
- Total Time: 20 minutes
- Yield: 12 1x
Description
Pasta fazool, or pasta e fagioli, is a classic Italian soup made with beans and ditalini pasta in a savory tomato broth. It was a staple in our house growing up, something our mom made all the time. We’re excited to share this recipe with you—it’s packed with flavor and brings a little bit of our childhood to your table.
Ingredients
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 4 garlic cloves, minced
- 1 28-ounce can crushed tomatoes
- 1 1/2 teaspoon Italian seasoning
- 1 ½ coarse salt
- 4 cups chicken stock
- 3 cups water
- 1 box ditalini
- 2 15-ounce can red kidney beans, drained and rinsed
Instructions
- Sauté the veggies. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the onion and cook for 5 minutes, stirring as needed, until translucent. Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using) and cook until fragrant.
- Simmer the sou. Add the crushed tomatoes. chicken stock and water. Stir well and allow the liquid to come to a simmer.
- Cook the pasta. Once the soup is simmering, add the pasta and cook for 8-10 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking to the bottom.
- Add the beans: Stir in the kidney beans and continue simmering the soup for another 5 minutes, or until beans are completely heated through.
- Garnish and serving. Before serving, adjust seasoning to taste with salt & pepper and garnish with fresh parsley. Ladle into soup bowls and serve with grated parmesan cheese.
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 278
- Sugar: 4.2 g
- Sodium: 786.3 mg
- Fat: 3.8 g
- Saturated Fat: 0.7 g
- Carbohydrates: 49 g
- Fiber: 6.9 g
- Protein: 13 g
- Cholesterol: 0 mg
