Pasta Fazool, also known as Pasta e Fagioli, is a traditional Italian soup made with beans, pasta and vegetables in a tomato-based broth. It’s a simple recipe to make, easy to adapt, and absolutely delicious. Add a salad or some crusty bread and lunch or dinner is ready in no time at all!
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One of my favorite meals that my Italian grandmother used to make was Pasta Fazool. For years, I thought it was actually “pasta va-zool” because of how she would pronounce it. Years later, I learned that Pasta e Fagioli is a different name for the same soup.
Of course, like many classic recipes, there are many ways to make authentic Pasta Fazool. The only “rule” is that it must contain both beans and pasta. We added mirepoix, Italian seasoning and Parmesan cheese for flavor.
I only knew this soup as vegetarian and have no recollection of my grandmother’s recipe ever having meat in it. Olive Garden’s version is pretty popular and contains ground beef so some may assume that all Pasta Fazool contains meat. Sausage and pancetta or bacon are also common inclusions that this recipe doesn’t use, but that could easily be added.
This soup recipe pairs great with our recipe for Homemade Focaccia or Italian bread and butter.
Why This Recipe Works
This is a quick and easy soup recipe and one of the best options for dinner on a chilly fall or winter evening. You need about 10 basic ingredients and around 40 minutes to prepare this recipe.
It’s loaded with vegetables such as carrots, celery and onions, beans, as well as pasta and tomato broth giving it a simple, yet very delicious, flavor.
You can adapt this recipe to suite your own tastes or needs. It can easily be made gluten free by using a gluten free pasta. As mentioned earlier, you can add meat like ground beef or sausage and pancetta or bacon.
Step-By-Step Instructions
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large carrot (diced, about 1/2 cup)
- 1 stalk celery (diced, about 1/2 cup)
- 1 onion (diced, about 1 cup)
- salt
- pepper
- 2 cloves garlic (minced)
- 2-3 cups vegetable stock: you may choose to use more or less depending on how thick or thin you want the soup to be. You can also use chicken stock, if preferred.
- 1 15 ounce can tomato sauce
- 1 15 ounce can cannellini beans (drained)
- 1 teaspoon Italian seasoning
- 1 cup ditalini pasta (dry): or other small pasta
- 1/4 cup Parmesan cheese
The full recipe and instructions can be found in the recipe card at the bottom of this post.
Prep!
Dice the carrot, celery and onion and mince the garlic.
Create!
Heat the olive oil in a Dutch oven or large soup pot over medium heat.
Add the carrots, celery and onion and season with a pinch of salt and pepper. Cook, stirring often, until the vegetables are just starting to soften, about 3-5 minutes.
Stir in the garlic and cook another minute or so.
Stir in the vegetable stock, tomato sauce, cannellini beans and Italian seasoning. Reduce heat to simmer for about 15 minutes, stirring occasionally.
Add the pasta and cook for another 7-10 minutes or until the pasta is al dente. At this point, you can add more stock if a thinner soup is preferred.
Remove the pot from the heat and stir in the Parmesan cheese. Taste and season with additional salt and pepper, if desired.
Present!
Serve warm with additional Parmesan cheese and/or fresh minced parsley, if desired.
Tips and Techniques
- You can choose to use more or less vegetable stock to make the soup broth thicker or thinner. Some prefer a very thick soup, while others like it to have a thinner broth.
- Ground beef, sausage and/or pancetta or bacon can be added, if preferred.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 to 4 days.
FAQ’s
Can You Freeze Pasta Fazool?
Yes, Pasta Fazool can be frozen in airtight containers or freezer bags for up to 2 to 3 months.
More Soup Recipes
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Pasta Fazool (Pasta e Fagioli)
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large carrot (diced, about 1/2 cup)
- 1 stalk celery (diced, about 1/2 cup)
- 1 onion (diced, about 1 cup)
- salt
- pepper
- 2 cloves garlic (minced)
- 2-3 cups vegetable stock (or chicken stock)
- 1 15 ounce can tomato sauce
- 1 15 ounce can cannellini beans (drained)
- 1 teaspoon Italian seasoning
- 1 cup ditalini pasta (dry, or other small pasta)
- 1/4 cup Parmesan cheese
Instructions
- Heat the olive oil in a Dutch oven or large soup pot over medium heat.1 tablespoon extra virgin olive oil
- Add the carrots, celery and onion and season with a pinch of salt and pepper. Cook, stirring often, until the vegetables are just starting to soften, about 3-5 minutes.1 large carrot, 1 stalk celery, 1 onion, salt, pepper
- Stir in the garlic and cook another minute or so.2 cloves garlic
- Stir in the vegetable stock, tomato sauce, cannellini beans and Italian seasoning. Reduce heat to simmer for about 15 minutes, stirring occasionally.2-3 cups vegetable stock, 1 15 ounce can tomato sauce, 1 15 ounce can cannellini beans, 1 teaspoon Italian seasoning
- Add the pasta and cook for another 7-10 minutes or until the pasta is al dente. At this point, you can add more stock if a thinner soup is preferred.1 cup ditalini pasta
- Remove the pot from the heat and stir in the Parmesan cheese. Taste and season with additional salt and pepper, if desired.1/4 cup Parmesan cheese
- Serve warm with additional Parmesan cheese and/or fresh minced parsley, if desired.
Notes
Tips and Techniques
- You can choose to use more or less vegetable stock to make the soup broth thicker or thinner. Some prefer a very thick soup, while others like it to have a thinner broth.
- Ground beef, sausage and/or pancetta or bacon can be added, if preferred.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 to 4 days.
- Pasta Fazool can be frozen in airtight containers or freezer bags for up to 3 months.
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