Best Pasta Fagioli Recipe

Are you craving a cozy, filling bowl of comfort food that’s easy on the wallet? This Pasta Fagioli is exactly that—a thick, hearty soup filled with beans and pasta, coming together fast with mostly pantry staples. It’s naturally vegetarian (but you can add meat if you like), secretly healthy, and according to many fans, even tastier than Olive Garden’s version.

Here, you’ll find everything you need: a straightforward ingredient list, step-by-step directions for stovetop cooking plus Instant Pot and crockpot options, handy shortcuts (hello, canned beans and pre-chopped veggies), helpful swaps and additions, plus tips for storing and freezing leftovers. I also share why I recommend cooking it on the stovetop and how to avoid overcooking the pasta — that’s the secret to perfect texture.

This recipe is quick to whip up (about 10 minutes prep and roughly 25 minutes cooking for around 35 minutes total), serves 6 hearty portions, and has earned over 250 five-star reviews from home cooks who adore its taste and ease. Keep reading for the full recipe, detailed tips, and ideas to turn this Italian peasant classic into your next weeknight staple.

• Prep time: 10 minutes • Cook time: ~25 minutes • Total time: ~35 minutes
• Serves 6 (each serving about 2 cups)
• Best made on the stovetop (Instant Pot and crockpot instructions included)
• Top tip: undercook the pasta a bit since it will finish cooking while the soup rests

Why This Soup Works

This pasta fagioli soup is cozy, budget-friendly, and packed with pantry staples. It’s an easy weeknight wonder that takes about 35 minutes from start to finish. It’s vegetarian, secretly healthy, and many readers say it beats Olive Garden by a mile. If you love bean-forward Italian soups, you might also enjoy our Tuscan White Bean Soup.

• Comforting & filling: thick and stew-like, bursting with beans and tiny pasta for a satisfying meal that warms you up.
• Quick & simple: just 10 minutes prep and 25 minutes cooking, mostly one-pot when done stovetop.
• Pantry-friendly & economical: relies on canned beans, tomato sauce, broth, and small pasta — staple ingredients many of us already have on hand.
• Healthy & nourishing: cannellini beans bring fiber and plant-based protein without added fat.
• Versatile & customizable: make it on the stove, Instant Pot, or crockpot; toss in spinach, a parmesan rind, bacon or pancetta, and swap in your favorite pasta shapes.
• Meal prep friendly: serves 6 with leftovers that keep 3–4 days in the fridge and freeze well (though pasta may soften a bit after freezing).

Ingredients You’ll Need

• 1 tablespoon extra virgin olive oil
• 1 cup diced onion
• 2 tablespoons minced garlic
• 1 cup quartered carrots
• 2 15 oz cans cooked cannellini beans, rinsed and drained
• 1 15 oz can tomato sauce
• 1 dried bay leaf
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• 4 cups low sodium vegetable broth
• 2 cups water
• 1 cup dry ditalini pasta

How to Make It

1. Chop onions, garlic, and carrots (can prep up to 24 hours ahead).
2. Warm olive oil in a large pot over medium heat.
3. Sauté diced onions, minced garlic, and quartered carrots for about 5 minutes until translucent and softened.
4. Add rinsed and drained cannellini beans, tomato sauce, bay leaf, dried basil, parsley, oregano, black pepper, red pepper flakes, vegetable broth, and water; stir to combine.
5. Cover the pot, increase heat to high, and bring the soup to a boil, stirring occasionally (about 10 minutes).
6. Remove the lid and reduce heat to medium.

7. Add dry ditalini (or other small pasta) and stir; cook the pasta about half the package time so it’s slightly underdone.

8. Remove and discard the bay leaf before serving.
9. Set Instant Pot to Sauté and heat olive oil until shimmering (about 3 minutes).
10. Sauté onions, garlic, and carrots in the Instant Pot for about 5 minutes until softened and translucent.
11. Rinse and drain the beans while the veggies cook.
12. Scrape the bottom of the Instant Pot to remove any browned bits.
13. Add pasta, beans, dried herbs and spices, water, and broth to the Instant Pot; pour tomato sauce on top without stirring.
14. Seal the Instant Pot lid and cook on High Pressure for 2 minutes, then quick-release the pressure.
15. Discard the bay leaf, stir, and serve (or cook pasta separately and add later to avoid mushiness).
16. Heat olive oil in a large pot until shimmering, sauté onions, garlic, and carrots for 5 minutes until softened, then transfer the veggie mix to the crockpot.
17. Rinse and drain the beans while veggies cook for the crockpot.
18. Add tomato sauce, spices, broth, water, and beans into the crockpot and stir (do not add pasta).
19. Cook on low for 4–6 hours.
20. In the last hour, stir in raw pasta, cover, and cook for the remaining hour (or cook pasta separately and add at the end).
21. Undercook the pasta slightly so it finishes cooking after you turn off the heat; add more broth if the soup becomes too thick.
22. Discard the bay leaf before serving.

Tips for Best Results

• Chop your veggies early — keeping them in the fridge for up to 24 hours means less work when it’s time to cook. I swear by my food processor for quick prep.
• Use canned beans for speed — pick low-sodium varieties and rinse and drain well before adding.
• If you use dried beans, cook them ahead of time and store in the fridge until using.
• Try adding a parmesan rind — it’s a little secret that adds gorgeous flavor. Just remove before serving like a bay leaf.

Pasta e fagioli should be thick and hearty—you should almost be able to eat it with a fork! If you like it soupier, just stir in more broth after cooking or cook pasta separately and add it in.

I love serving pasta fagioli with:

• A big slice of crusty bread for dunking, or an Italian focaccia sandwich.
• A generous sprinkle of freshly grated parmesan cheese.
• Fresh basil leaves and a crack of black pepper to brighten the flavors — or serve a simple Caprese pasta salad alongside.

Variations and Ingredient Swaps

Olive Oil: Use a good quality extra virgin olive oil if possible. If not, avocado oil or melted butter works well too.

Onion/Garlic: These add tons of flavor, so I don’t recommend leaving them out. If fresh isn’t on hand, swap for 1 teaspoon onion powder and ½ teaspoon garlic powder.

Beans: I keep it simple with canned cannellini beans (low or no salt). You could cook your own or swap with navy beans or great northern beans. Always drain and rinse canned beans thoroughly.

Dried Beans: If you want to use dried, cook them first. You’ll need about 1½ cups cooked beans for this soup.

Dried Herbs: Use 2 tablespoons fresh herbs instead of 1 teaspoon dried.

Pasta: Any small pasta works, but ditalini is my favorite. Elbows, baby shells, or other small pasta shapes are great too. For a lighter, low-carb twist, you can swap in zucchini noodles—here’s how to make zucchini noodles.

Tomato Sauce: Be sure to use canned tomato sauce, not pasta sauce, for the best flavor and consistency.

Broth: Vegetable, chicken, or beef broth will work—just use low or no sodium to control salt levels.

Adding Meat: If you’re not vegetarian, try adding sautéed bacon or pancetta with your veggies. Ground turkey or beef cooked separately and stirred in is also delicious.

Spinach or Extra Veggies: Adding fresh chopped spinach right before serving is a lovely way to boost nutrition and color.

Low Sodium: Look for no or low sodium canned tomatoes, broth, and beans to keep salt levels in check. Adjust salt yourself to taste.

Extra Flavor: Parmesan cheese rinds simmered in the soup add incredible depth. Just remove like a bay leaf before serving.

Storage and Make-Ahead Tips

In the fridge: This vegetarian pasta fagioli will keep well for 3-4 days. The pasta will soak up broth over time, so add a splash of broth or water when reheating if it gets too thick.

Freezing: You can freeze this soup, but the pasta tends to soften after thawing. It’s still tasty, though not quite the original texture. Check out my guide for tips on freezing soups.

Reheating: Warm it up in a crockpot, microwave, or on the stove. Add broth as needed since the pasta absorbs liquid overnight.

Common Questions Answered

Can you make pasta fagioli soup in the crockpot? Yes, but I really recommend the stovetop — it’s quicker and you have better control. Pasta is tricky to time in the crockpot and can easily get mushy. If you’re set on a slow-cooker dinner, try Crockpot Marry Me Chicken.

If using the crockpot, add your pasta during the last hour of cooking to prevent it from overcooking.

Is pasta fagioli okay for the Instant Pot? Absolutely! Instructions are above. A few tips:

Be mindful of ingredient order since tomato sauces can sometimes trigger burn warnings in the Instant Pot.

I tested this with regular macaroni, but I recommend a short cut like ditalini or macaroni for best results.

Important note on pasta: Choose a pasta with a cook time between 7-9 minutes. Faster-cooking pastas can turn mushy, and thicker ones may be underdone.