Pasta e Fagioli Soup


Pasta e Fagioli Soup

Pasta e Fagioli Soup
20 Min

Bring a little taste of Italy into your kitchen at home with one of our favorite recipes- Pasta e Fagioli Soup. Fool your gang into thinking you must have flown to Italy to get soup this delicious!

What You'll Need

  • 1/4 cup olive or vegetable oil
  • 4 cloves garlic, coarsely chopped
  • 1 can (14-1/2 ounce) diced tomatoes
  • 1 3/4 cup chicken broth
  • 2 teaspoons dried oregano
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 cans (15-ounce) cannellini beans, not drained
  • 1/4 cup chopped fresh parsley
  • 1/2 pound ditalini pasta
  • 1/4 cup grated Parmesan cheese

What to Do

  1. In a large sauce pan, heat the oil over medium-high heat; add the garlic and saute until golden. Add the tomatoes, broth, oregano, pepper, salt, and garlic powder.
  2. Reduce heat to medium and cook for 5 minutes, stirring frequently.
  3. Add the cannellini and parsley and continue cooking for 10 minutes more, stirring frequently.
  4. Meanwhile, in a medium-sized pot of boiling salted water, cook the ditalini until just barely tender; drain and add to the cannellini minture.
  5. Add the Parmesan cheese, mix thoroughly, and serve. 


Fagioli is the Italian word for "beans," that are used in this recipe. For a bit more flare, in place of Parmesan, shred some Asiago cheese over the soup. You'll enjoy its rich, nutty flavor.

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 425
  • Calories from Fat 103
  • Total Fat 11g 18 %
  • Saturated Fat 2.1g 11 %
  • Trans Fat 0.0g 0 %
  • Protein 18g 36 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 3.7mg 1 %
  • Sodium 536mg 22 %
  • Total Carbohydrates 64g 21 %
  • Dietary Fiber 9.7g 39 %
  • Sugars 4.1g 0 %

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Quick and delicious! A definite keeper!

very tasty, needed a bit more spice for my taste, but hearty and inviting aroma. I will add kale or chard to next batch. super add- in suggestions made in other comments and will try most of them!

Love this soup. I used 2 roma tomatoes cut up and a small can of Rotel tomato sauce ( did not have canned diced). I also used cheddar instead of Parmesan. Just used a handful of pasta. I will be making this soup very often.

I added some Italian sausage very good added more tomatoes & broth

Only had one can of white beans, so I used chic peas for my second can. I also used elbows,because my local store does not carry ditalini. I used fresh grated Parmesan. Came out delicious. There are only two of us, so I am going to freeze half of it, adding a little broth when I thaw it out. I will definitely make this again.

Our family has made this for years but we add small meat balls and baby peas instead of beans

I made this for dinner tonight and my family loved it! I added a whole bag of baby spinach instead of the parsley YUM!!!

This is one of the BEST tastin soups ever! I substituted great northern beans because I don't like such a large bite of bean. Also, add pasta slowly, next time I will add less because the broth is sooo good!

Love this recipe! I don't see where it said to cook it for 6 hours though. It only takes a few minutes to make. I also added some Italian sausage to flavor the soup. My Italian husband thought it was wonderful. Next time I'll double the recipe. Thanks to the Mr. Food team.

Made this last nite & it was good. I did not add two cans of beans, I thought that was a bit much but I did double the chicken broth. Adding diced tomates with italian seasons makes it flavorful & no need to add extra italian seasonings. -

don't you put a piece of pork or some kind of meat in it for more flavor??

I put 1/2 lb of ground italian sausauge... a small amount of red pepper flakes too. I'm going to double this recipe next time. There was none left! : )

This is absolutely my favorite soup. The only menu item I choose at Olive Garden! Will definitely try this soon.

this is a soup a co-worker brought to work to share for lunch, i couldn't remember what it was called thank you for this recipe, will make soon


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