PASTA FAGIOLI SOUP
Indulge in this hearty and savory Pasta Fagioli Soup. A comforting Italian classic brimming with a vibrant medley of veggies, protein-rich beans, and aromatic spices. It’s a simple, tasty meal everyone will enjoy.
VIBRANT VEGGIE BASE
This Pasta Fagioli Soup starts with a base of savory sautéed onions and naturally sweet carrots that melt into the broth. We add celery for a subtle, earthy depth and tender zucchini that soaks up all those Italian herbs, giving you a chunky, garden–fresh texture in every single spoonful.
WITH A HEARTY FINISH
The heart of this Pasta Fagioli Soup is the protein–packed mix of creamy cannellini and kidney beans that thicken the broth as they simmer. Every bowl is finished with tender ditalini pasta to soak up the savory herbs, while a touch of tomato paste adds a rich, umami depth to every bite.
SIMPLE STEPS FOR THIS PASTA FAGIOLI SOUP
Sauté Diced Onions, Celery, Carrots, Zucchini, and Spices
Add Tomatoes, Beans, Broth, Tomato Paste, and Simmer For About an Hour
Separately Prepare Ditalini Noodles and Set Aside
Pasta Fagioli Soup Ingredients
STEP 1 – PREPARE THE VEGETABLES:
Dice the onions, celery, carrots, and zucchini into uniform, bite–sized pieces.
STEP 2 – SAUTÉ & SEASON:
Heat a generous drizzle of olive oil in an 8 qt stockpot over medium heat.
Add the onions, celery, and carrots; sauté for 5 minutes until softened.
Stir in the zucchini and cook for another 5 minutes.
Add the garlic and all dried spices, stirring for 5 more minutes to develop the aroma.
STEP 3 – SIMMER THE SOUP:
Stir in the diced tomatoes, drained and rinsed beans, vegetable broth, and tomato paste.
Bring to a gentle boil, then reduce heat and simmer for about 1 hour, stirring occasionally.
STEP 4 – PREPARE ADD-INS:
While the soup simmers, cook the ditalini pasta separately according to package instructions and set aside.
If using plant–based sausage, prepare it separately as well.
STEP 5 – ASSEMBLE & SERVE:
Taste the soup and adjust seasonings, adding more salt if needed.
Ladle the soup over the prepared noodles and plant–based sausage in individual bowls.
Top with fresh basil and nutritional yeast if desired.
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Pasta Fagioli Soup
Ingredients
Vegetables
- Drizzle Olive Oil
- 1 Large Yellow Onion
- 6 Ribs Celery
- 1 Bag Baby Carrots (16 oz bag)
- 1 Large Zucchini
Spices
- 3 Bay Leaf
- 2 tsp Dried Basil
- 2 tsp Oregano
- 2 tsp Thyme
- 2 tsp Salt
- 1 tsp Black Pepper
- 2 tbsp Minced Garlic
Remaining Soup Ingredients
- 1 Can Italian Diced Tomatoes (Large, 28 oz)
- 2 Can Cannellini Beans (15 oz)
- 2 Can Kidney Beans (15 oz)
- 2+ Cartons Vegetable Broth Carton (32 oz ea)
- 2 tbsp Tomato Paste
Separately Prepare
- 1 Pkg Ditalini Noodles (16 oz)
Optional
- 1 Pkg Plant Based Sausage (of choice)
Instructions
Prepare Veggies
- Dice the onions, celery, and carrots into uniform, bite-sized pieces.1 Large Yellow Onion, 6 Ribs Celery, 1 Bag Baby Carrots (16 oz bag)
- Heat a generous drizzle of olive oil in an 8 qt stockpot over medium heat.Drizzle Olive Oil
- Sauté the diced vegetables in the pot for about 5 minutes, stirring often to soften.
- Dice the zucchini and add it to the mix; cook for another 5 minutes until the vegetables begin to release their flavors.1 Large Zucchini
- Cook down about 5 more minutes, until onions are translucent.
Add Spices
- Stir in the garlic and all the dried spices, ensuring the vegetables are well-coated.3 Bay Leaf, 2 tsp Dried Basil, 2 tsp Oregano, 2 tsp Thyme, 2 tsp Salt, 1 tsp Black Pepper, 2 tbsp Minced Garlic
- Let the spices toast for another 5 minutes, stirring frequently to prevent the garlic from scorching while the aroma develops.
Add Remaining Soup Ingredients
- Pour in the Italian diced tomatoes (with their juices).1 Can Italian Diced Tomatoes (Large, 28 oz)
- Drain and rinse the beans thoroughly, then add them to the pot.2 Can Cannellini Beans (15 oz), 2 Can Kidney Beans (15 oz)
- Pour in the vegetable broth until you reach your desired soup consistency.2+ Cartons Vegetable Broth Carton (32 oz ea)
- Stir in the tomato paste.2 tbsp Tomato Paste
- Bring the mixture to a gentle boil, then reduce heat and simmer for about 1 hour, stirring occasionally to let the flavors meld.
While Soup is Simmering
- Taste your broth! This is the time to adjust seasonings to your preference - you will likely find a bit more salt brings the flavors to life.
- SEPARATELY PREPARE NOODLES according to package instructions. Drain and set aside – do not add them directly to the soup so they don’t get soggy.1 Pkg Ditalini Noodles
- IF DESIRED, SEPARATELY PREPARE PLANT-BASED SAUSAGE according to package instructions and set aside.1 Pkg Plant Based Sausage (of choice)
To Serve
- Add desired amount of noodles and plant-based sausage to each bowl and ladle soup over the top.
- Season with salt and pepper to taste. Garnish with optional fresh basil and a sprinkle of nutritional yeast.
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FAQ'S FOR THIS PASTA FAGIOLI SOUP RECIPE
1. Can I cook the pasta directly in the soup? While you can, it’s not recommended if you plan on having leftovers. The ditalini will continue to soak up the broth as it sits, turning the soup into a thick mush. Cooking and storing the pasta separately ensures the perfect texture for every serving.
2. Is Pasta Fagioli naturally vegan? Traditionally, many recipes use a base of pancetta or chicken broth. However, this version is 100% plant–based by using vegetable broth and hearty beans for protein. It’s a great way to serve a meal that everyone, regardless of diet, can enjoy.
3. How do I store leftover soup? Store the soup base and the cooked pasta in separate airtight containers in the refrigerator for up to 5 days. When you’re ready to eat, simply combine a portion of noodles with the soup and reheat on the stove or in the microwave.
4. Can I freeze Pasta Fagioli soup? Yes! This soup freezes beautifully—just make sure to freeze the soup base without the pasta. When you are ready to serve, thaw the soup and cook up a fresh batch of ditalini to keep the textures exactly right.
