Best Pasta Fagioli Recipe

Hey there! This pasta fagioli recipe brings all the warmth and comfort you’re craving — budget-friendly and perfect for busy weeknights. It’s a thick, hearty, vegetarian soup (though feel free to add bacon, pancetta, or shredded chicken if you want a meaty twist) made from beans, tiny pasta shapes, and a simple tomato and herb base. With over 250 five-star reviews, it’s a fan favorite that keeps folks coming back for that cozy, homemade flavor that far surpasses takeout.

In this post, you’ll find a simple, trustworthy pasta fagioli recipe plus three ways to make it: on the stovetop (my top pick), in the Instant Pot, and in the crockpot. It calls for pantry staples — canned cannellini beans, tomato sauce, broth, and small pasta like ditalini — and it’s designed to get on your table quickly. You’re looking at about 10 minutes hands-on prep and roughly 25 minutes cooking, so about 35 minutes total.

Keep reading for the full ingredient list, step-by-step instructions with helpful photos, tips for the best texture (including why you want to undercook that pasta), clever substitutions and mix-in ideas, plus how to store, reheat, and freeze leftovers.

Why This Dish Works

This pasta fagioli is just the comfort food to cozy up with on any night of the week. It’s thick, filling, and surprisingly easy to make — exactly what you want in a go-to soup. Loaded with beans and pasta swimming in a flavorful tomato base, it’s a recipe with hundreds of rave reviews for good reason. Craving another cozy bowl? Try Avgolemono — Greek Lemon Chicken Soup.

• Comfort food that’s still wholesome: protein and fiber come from beans, and the tomato-herb base keeps flavor high without extra fat.
• Quick and simple: about 10 minutes prep and around 25 minutes cooking time (about 35 minutes total), with stovetop, Instant Pot, or crockpot options. For a similarly fast, one-pot pasta, see One-Pot Bold Honey BBQ Sausage Pasta.
• Makes use of pantry staples: canned beans, tomato sauce, and broth mean you don’t have to run to the store.
• Flexible and customizable: keep it vegetarian, or jazz it up with bacon, pancetta, shredded chicken, or stir in some fresh spinach. A parmesan rind adds another flavor boost.
• Great for meal prep: yields six solid 2-cup servings, fridge-friendly for 3–4 days, and freezable if you don’t mind softer pasta.
• Reliable texture: stovetop cooking helps avoid mushy pasta, and the recipe’s tips (like undercooking the pasta) make it easy to get perfect every time.

Ingredients and Quantities

• 1 tablespoon extra virgin olive oil
• 1 cup diced onion
• 2 tablespoons minced garlic
• 1 cup quartered carrots
• 2 15-ounce cans cooked cannellini beans, rinsed and drained
• 1 15-ounce 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 (or any small pasta)

Directions for All Methods

1. Warm 1 tablespoon extra virgin olive oil in a large pot over medium heat.
2. Cook diced onion, minced garlic, and quartered carrots until onions are translucent and veggies soften, about 5 minutes.
3. Stir in rinsed, drained cannellini beans, tomato sauce, bay leaf, dried basil, dried parsley, dried oregano, black pepper, red pepper flakes, vegetable broth, and water.
4. Cover the pot, increase heat to high, and bring the soup to a boil, stirring occasionally, about 10 minutes.
5. Remove the lid and reduce heat to medium.
6. Add dry ditalini pasta and stir; cook the pasta for about half the time suggested on the package.

7. Undercook the pasta so it finishes cooking as the soup sits.

   

8. Discard the bay leaf before serving.
9. Set the Instant Pot to Sauté for 8 minutes and heat the olive oil until shimmering.
10. Sauté onions, garlic, and carrots in the Instant Pot about 5 minutes until softened.
11. Rinse and drain the beans while the veggies cook.
12. Scrape up any browned bits on the bottom of the Instant Pot to avoid a burn warning.
13. Add pasta, beans, seasonings, water, and broth to the Instant Pot, then pour the tomato sauce over without stirring.
14. Seal the Instant Pot and cook on High Pressure for 2 minutes.
15. Perform a quick release, remove the bay leaf, and stir.
16. (Optional) Cook pasta separately to avoid mushy pasta, then add to the Instant Pot after pressure cooking.
17. Heat olive oil on the stove over medium and sauté onions, garlic, and carrots about 5 minutes until soft for the crockpot method.
18. Transfer the sautéed veggies into the crockpot.
19. Drain and rinse the beans.
20. Add tomato sauce, spices, broth, water, and beans to the crockpot; do not add pasta yet; stir.
21. Cook on low for 4–6 hours.
22. In the last hour, add dry pasta to the crockpot, stir, cover, and continue cooking for the final hour.
23. Alternatively, cook the pasta separately and add it to the crockpot just before serving to avoid overcooking.
24. Undercook the pasta in the crockpot because it continues cooking after heat is turned off and absorbs broth; add more broth if the soup thickens too much.
25. Remove the bay leaf before serving.

Pro Tips for Best Results

• Prep those veggies early — Chop onions, carrots, and garlic up to a day ahead and refrigerate. I swear by my food processor to speed this part up!
• Grab canned beans for convenience — Choose low-sodium options and rinse them well to keep salt in check.
• For dried beans: Cook ahead and store ready to go in the fridge to save time on busy days.
• Don’t skip the parmesan rind — It adds a wonderful richness that takes the soup to the next level. Just tear it off before serving!

Good pasta e fagioli should be thick—thick enough you could eat it with a fork! If you’d rather have it more soupy, add extra broth after cooking or cook your pasta on the side.

This soup shines served with:

• A big hunk of crusty bread for dunking (or make this classic Italian focaccia sandwich)
• Generous shavings of parmesan cheese on top
• Fresh basil leaves and cracked black pepper for brightness and a little zip
• A simple salad on the side—try a bright option like Southwest Salad with Cilantro Lime Dressing.

Add-Ins and Substitutions

Olive Oil: Use a good-quality extra virgin olive oil. If you’re out, avocado oil or melted butter makes a fine sub.

Onion & Garlic: Fresh is best here for flavor, but if you’re in a pinch, use 1 teaspoon onion powder and ½ teaspoon garlic powder instead.

Beans: I usually reach for low-sodium canned cannellini beans to keep things quick. You can swap navy or great northern beans if you like. Just be sure to rinse canned beans thoroughly. If you love cooking with cannellini beans, try this Tuscan White Bean Soup for another cozy option.

Dried Beans: If you want to use dried beans, cook about 1.5 cups ahead of time and refrigerate until ready to add.

Dried Herbs: Substitute 2 tablespoons fresh herbs for each teaspoon dried if you prefer fresh flavors.

Pasta: Ditalini is my go-to, but small shapes like elbows or baby shells work great too.

Tomato Sauce: Make sure you use canned tomato sauce, not pasta sauce, for the right consistency and flavor.

Broth: Any broth works here—chicken, beef, or vegetable—and I always pick low or no-sodium to control salt levels.

Adding Meat: If you’re not vegetarian, sauté some bacon or pancetta with the veggies for added flavor. You could also toss in cooked ground turkey, beef, or shredded chicken—it’s all delicious!

Extra Veggies: Spinach is a great quick add-in—just stir in chopped spinach at the end before serving.

Low Sodium: Opt for no- or low-sodium canned items and add salt at the end if needed.

Extra Flavor Boost: Tossing a parmesan rind into your soup while it cooks brings a rich, savory depth. Remove it like a bay leaf before serving.

Storage and Reheating Tips

Refrigerator: This pasta fagioli soup keeps well for 3-4 days in the fridge. The pasta will soak up broth over time, so add a splash of broth when reheating to loosen it back up.

Freezing: You can freeze this soup, but note the pasta tends to get soft after thawing. It’s still tasty — just a bit mushier. I love using plastic containers like these for freezing soup. Check out my full guide on How To Freeze Soup for more tips.

Reheating: Warm it gently on the stovetop, in the slow cooker, or microwave. Add broth if it looks too thick after sitting in the fridge.

Common Questions About the Recipe

Yes, you can absolutely make pasta fagioli in the crockpot, but I really recommend making it on the stovetop if you want perfect pasta texture. It cooks faster there and you’ll avoid mushiness.

If you do use the crockpot, add your pasta during the last hour to keep it from turning mushy.

Can you make pasta fagioli in the Instant Pot? You sure can! Follow the instructions above carefully. Here are some quick pointers:

Watch the ingredient order. Tomato sauce has a tendency to trigger burn warnings if not handled right.

This recipe was tested with macaroni noodles. I recommend using short pasta like ditalini or macaroni for best results.

Important pasta note: Pasta with very short cooking times can overcook quickly, while thick pasta might be undercooked. Stick with pasta that cooks in about 7-9 minutes for a perfect bite.

Just a little pasta fagioli food history: it’s a classic Italian soup or stew made with beans and pasta. Originally, it was a humble “peasant” dish made with simple, affordable ingredients.

Depending on the Italian region you’re in, pasta fagioli can be thick like a stew or more soupy, and some versions include meat, while others are vegetarian.

Whichever way you make it, it’s absolutely delicious. And if you’ve ever wondered how to say it properly, here are a couple common pronunciations:

• fah-zool (rhymes with “school”)
• fah-jole (rhymes with “soul”)