Amazing 1-Pot Pasta e Fagioli Joy

Hi, I’m Alex, and I am so happy you are here! If you’re anything like me, some days you just need a hug in a bowl, right? That’s exactly what this Pasta e Fagioli recipe delivers. Forget those recipes that demand hours of simmering or complicated stock making; this version is brilliantly easy and cooks up in just one pot! I genuinely believe this Easy Pasta and Beans Soup achieves the hearty, comforting flavor you know and love—even rivaling that famous chain restaurant version—but using simple ingredients you probably already have.

Why This Easy Pasta e Fagioli Recipe Is Your New Comfort Food Italian Dinner Staple

I designed this recipe because I know how life gets! You want that deep, slow-simmered flavor, but you just don’t have the afternoon to stand over the stove. Trust me, this is the real deal, packed with richness that tastes like it simmered for hours.

• It’s incredibly fast—a complete Comfort Food Italian Dinner in under an hour.
• It uses humble Italian Pantry Staple Meal ingredients, so you can whip it up anytime.
• The final result is a super thick, satisfying bowl—the perfect Hearty Winter Soup!

Quick Prep for Authentic Pasta e Fagioli

The real magic here is how truly simple this is. Because it’s a genuine One Pot Pasta e Fagioli, cleanup is a breeze. You are looking at maybe 15 minutes of chopping, tops, and only 30 minutes on the heat. That’s the beauty of this system!

Hearty Winter Soup Made with Italian Pantry Staples

You don’t need to run to the specialty store for this one. We are relying on canned beans and broth, which makes this feel like a genuine Traditional Italian Soup without the 12-hour commitment. It’s the kind of meal that warms you from the boots up on a cold night.

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Gathering Ingredients for Your Homemade Pasta Fagioli

Okay, let’s talk shopping! Since this is a rustic soup at heart, we rely on wonderful, simple things. I always recommend prepping your veggies first before you even turn the burner on; that way, when the heat is on, you’re just adding things in sequence. Remember, organization is key when you want that perfect, flavorful base in your Authentic Pasta e Fagioli Recipe.

Here is what you need to pull together for about six generous bowls of this soup:

• 1 tablespoon olive oil (don’t skimp on good oil here!)
• 1 medium yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced (we want punchy garlic!)
• 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/4 teaspoon red pepper flakes (if you like a little warmth)
• 1 (14.5 ounce) can diced tomatoes, don’t drain them—we need that juice!
• 4 cups vegetable broth (or chicken broth if you aren’t sticking to vegetarian)
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1/2 cup small pasta (ditalini or elbow macaroni are my favorites)
• 1/2 cup water
• Salt and black pepper to taste
• Fresh parsley and grated Parmesan cheese for the topping ritual!

Vegetable Base and Aromatics for Pasta e Fagioli

This is where you build the character! We are sweating down the holy trinity: onion, carrot, and celery. We cook these down until they are soft, not brown. When they soften up, they release their sugars and create the foundation that makes people ask, “Wow, what is in this wonderful Pasta e Fagioli Soup?” Then we hit them with that fresh garlic and those dried herbs—wow, the smell alone is worth it!

Beans, Broth, and Pasta for Creamy Cannellini Bean Soup

Because we want this to hit that Creamy Cannellini Bean Soup texture vibe, rinsing those beans is important so we don’t add excess cloudy starch from the can. Use vegetable broth if you want to keep it meat-free, which is fantastic, but a good quality chicken broth really deepens the flavor if you’re looking for something richer. And for the pasta, use the smallest shape you can find—we want it suspended in the soup, not drowning it!

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How to Make the Best Pasta e Fagioli Soup Step-by-Step

Making a truly great Traditional Italian Soup doesn’t need to be an all-day affair. Honestly, once you learn this simple, sequential technique for your Homemade Pasta Fagioli, you’ll never look back. We’re keeping everything in one pot, which is the key to both flavor concentration and easy cleanup. Just follow these steps closely, and you’ll have that deeply satisfying bowl ready before you know it!

Sautéing the Soffritto for Flavor in Your Pasta e Fagioli

Grab your big Dutch oven or pot and set it over medium heat. Drizzle in that tablespoon of olive oil. This is where the taste journey begins! Add your chopped onion, carrots, and celery—that’s our soffritto. Let those vegetables sweat it out gently until they start to soften up, which should take you about 5 to 7 minutes. They need a little time to get tender and release all their goodness!

Simmering the Authentic Pasta e Fagioli Recipe Base

Now for the aromatic punch! Toss in your minced garlic, oregano, thyme, and those optional red pepper flakes. Stir that around constantly for just one minute until you can really smell those herbs waking up. Next, pour in the diced tomatoes (juice and all!), your four cups of broth, and both cans of rinsed beans. Give it a big stir, then dump in the ½ cup of small pasta and the ½ cup of water. Make certain you stir it well right now so nothing sticks to the bottom!

Finishing and Thickening Your Easy Pasta and Beans Soup

Now we let the magic happen! Reduce the heat to a simmer and let it bubble away gently. You need to cook this for about 10 to 12 minutes, stirring every couple of minutes so that pasta doesn’t clump up. As the pasta cooks, it releases starch, which thickens this wonderfully into a Quick Weeknight Pasta Soup. Once the pasta is soft, taste it! That’s your moment to add salt and pepper until it tastes perfect to you.

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Expert Tips for Perfect Homemade Pasta Fagioli Soup

Even though this is an easy, one-pot dish, knowing a couple of insider tricks can elevate your Homemade Pasta Fagioli Soup from good to absolutely unforgettable. These are the little secrets I learned from tinkering around until I got exactly the right consistency and flavor profile. Listen, we are aiming for rich and comforting, not thin and watery!

Achieving Creamy Cannellini Bean Soup Texture

If you want that gorgeous, thick, creamy mouthfeel—the kind that almost feels like a mild stew—you have to mash some beans! Before you add all your broth, take about one-third of those cannellini beans out, or just mash them right against the side of the pot using the back of your wooden spoon. When you stir those mushy beans back in, they dissolve slightly and create natural starch that thickens the entire batch. It’s hands-down the best way to get that lovely Creamy Cannellini Bean Soup texture without adding any cream at all! It’s brilliant, really.

Making Your Pasta e Fagioli Taste Like Olive Garden Pasta e Fagioli Copycat

I get why everyone searches for the Olive Garden Pasta e Fagioli Copycat recipe—they do a great job with deep flavor! If you aren’t sticking to vegetarian, here is the move: brown up some ground beef or, even better, about a half-pound of sweet Italian sausage before you even start with the onions. Cook it right there in the pot, drain off any excess grease, and then proceed with the vegetables. That browned meat adds a savory richness (umami!) that you just can’t get from vegetables alone, making your soup taste much more complex!

Variations on Your One Pot Pasta e Fagioli

This recipe for Pasta e Fagioli is fantastic as is—a perfect, hearty, vegetarian meal using simple pantry things. But hey, sometimes you want to switch things up, right? Cooking should be fun and flexible! Since we built this base on such solid flavor, it handles add-ins really well. You can easily turn this into something new depending on what you have lurking in the fridge or freezer. Think of this base as your canvas for your next amazing Comfort Food Italian Dinner.

Adding Protein to Your Pasta e Fagioli

If you’re feeding someone who needs a little extra staying power, or if you just feel like meat tonight, it’s super easy to upgrade this soup. If you didn’t brown sausage or beef when building the flavor base, I highly recommend tossing in some cooked Italian sausage. Crumble it up, cook it first, drain the fat, and then proceed with the onions. Another great option, especially if you have leftovers from roasting, is to shred some cooked chicken breast right near the end. It just melts into the broth, making it a truly substantial meal!

Making This a Quick Weeknight Pasta Soup with Different Vegetables

For me, adding greens right at the very end is like a flavor safety net. If you happen to have some fresh spinach or lacinato kale lying around, this is the perfect moment to toss it in. Seriously, wait until the pasta is just about done cooking—maybe 5 minutes left—and stir in a huge handful or two of greens. They wilt down almost instantly into those flavorful liquids, adding color and nutrients without needing extra cooking time. That way, you still keep that 30-minute profile for your Quick Weeknight Pasta Soup!

Serving Suggestions for Classic Italian Comfort Food

We’ve done the heavy lifting—simmered, seasoned, and everything is perfect. Now comes the fun part: dressing up your bowl of Pasta e Fagioli! This soup is so hearty on its own that it rarely needs side dishes, but finishing it properly makes it feel like restaurant quality. Don’t skip these final touches; they are essential to capturing that ultimate Classic Italian Comfort Food experience.

First thing’s first: the toppings! Straight from the recipe, you absolutely must garnish generously with fresh, chopped parsley. It adds a necessary pop of freshness that cuts through the richness of the beans and broth. Then, you need Parmesan. And I mean *grated* Parmesan, not the stuff in the green shaker can, if you can manage it! Grating it fresh melts better and tastes so much brighter over the hot soup.

For something to soak up every last drop of that flavorful broth? Crusty bread is non-negotiable. Grab a baguette, slice it thick, toast it lightly, and rub a cut clove of raw garlic over the surface—pure perfection! If you want something lighter to go alongside, a very simple, lightly dressed green salad with a sharp vinaigrette works wonders to balance out the starchiness of the pasta and beans.

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Storage and Reheating Instructions for Leftover Pasta e Fagioli

Listen, this soup actually tastes better the next day. I know it’s true for most soups, but especially for a hearty meal like this Pasta e Fagioli. When you let it sit overnight, those herbs and vegetables have time to really mingle in the broth. It’s amazing!

When storing leftovers, you need to know one little thing about the pasta: it’s going to absorb liquid. That’s just what small pasta shapes do over time! So, if you put a perfect serving into the fridge, don’t be shocked if it looks much thicker the next morning—almost like a mash. That’s totally normal!

For storage, let the soup cool down completely on the counter for about an hour, then pop it into an airtight container. It keeps beautifully in the refrigerator for four to five days. I usually make a huge batch specifically so I can have these amazing lunches ready for work!

Reheating Your Hearty Winter Soup

Reheating this is super simple. You can definitely warm it up in the microwave, but I prefer the stovetop because it lets you control the liquid level. Put your portion in a small saucepan over medium-low heat. If it looks too thick—and it probably will because the pasta drank all the broth—just splash in a little extra liquid. I usually use water or broth, depending on how salty I want it to be.

Stir it gently as it heats up, making sure it doesn’t come to a rolling boil, which can make the noodles turn gummy. Once it’s steaming hot all the way through—about 5 to 7 minutes on the stove—it’s ready for a fresh sprinkle of Parmesan and parsley. Honestly, reheating this makes you feel so productive!

Frequently Asked Questions About Pasta Fazool Soup

I always get so many questions once people dive into making their own batch of this soup! It’s natural, right? You want to make sure your Pasta Fazool Recipe turns out exactly how you imagined it. I’ve gathered up the three questions I seem to get asked most often about this recipe. Hope this helps you feel super confident!

What makes this Pasta e Fagioli recipe authentic?

That’s a wonderful question! For me, authenticity in a Traditional Italian Soup like this isn’t about using fancy, hard-to-find ingredients; it’s about the methodology. We start with a real soffritto—the onion, carrot, and celery—cooked down slowly to build the base flavor. Combined with the combination of two different types of beans (cannellini and kidney), we get that rustic, layered taste that makes it so special. It’s simple, hearty, and deeply flavored using pantry staples, which is exactly how these peasant-style meals were meant to be eaten!

Can I use dried beans instead of canned for this Pasta Fazul Soup?

Absolutely, you can! Using dried beans is even more traditional, but it requires planning ahead. If you decide to go that route, you’ll need to soak your dried beans overnight, usually about 8 hours. After soaking, you’d cook them until they are just tender—maybe 45 minutes to an hour depending on the bean age—before you even start the rest of the soup procedure!

Because the dried beans start off softer, you will need to drastically change the cooking time in Step 6. Instead of just 10 to 12 minutes for the pasta, you might need to add another 20 to 30 minutes of simmering time after adding the soaked beans and the pasta, just to make sure everything melds together perfectly and the pasta cooks through. It’s worth the wait, but remember, dried beans mean a longer cook time!

How do I make this recipe gluten-free?

This recipe is naturally vegetarian, which is already half the battle! To make it fully gluten-free, you just need to swap out the pasta. You can use any gluten-free pasta shape you like—ditalini, or even small shells. Just make sure you check the package directions, because gluten-free varieties can sometimes cook a little faster or softer than traditional wheat pasta. I usually add them in and check them after about 8 minutes. You want them cooked, but still firm enough so they don’t turn mushy when you reheat leftovers the next day!

Nutritional Snapshot of This Hearty Winter Soup

You know, when you’re making something this hearty and satisfying, sometimes you just don’t want to think about calories! But since we built this Hearty Winter Soup using mostly beans, vegetables, and broth, it’s actually pretty good for you, even though it tastes like pure indulgence. It’s amazing what happens when you skip the heavy cream, right?

Below is an *estimated* nutritional breakdown for one serving of this amazing soup, keeping in mind this calculation is based on the Vegetarian Pasta e Fagioli version we cooked up here:

• Serving Size: About 1.5 cups
• Calories: Roughly 350 per bowl
• Protein: A solid 18 grams! Thanks, beans!
• Carbohydrates: Around 60 grams (that’s the pasta and fiber doing the heavy lifting)
• Fat: Low at only about 6 grams total

Now, a quick word of caution, my friends. Since we are using canned broth, the sodium content clocks in a little higher—around 650mg listed. If that seems high for your goals, please do what I often do: use low-sodium broth and maybe just add a pinch of salt at the end once the soup is finished cooking. Little tweaks like that make all the difference when you’re tracking nutrition for your weekly meals!

Share Your Experience Making This Pasta e Fagioli

Whenever I share one of my favorite recipes, like this amazing soup, the absolute best part for me is hearing from all of you! Cooking is meant to be shared, right? It’s how we connect, swap ideas, and build confidence in the kitchen together. So please, don’t be shy once you’ve made this pot of Pasta e Fagioli!

I would be so thrilled if you jumped down below and left a quick rating and review. Knowing what you thought helps this recipe reach other home cooks who need a big bowl of comfort on a busy night. Did you try browning the sausage like I suggested? Did you swap out the kidney beans for something else? Tell me everything!

And if you snap a picture of your steaming bowl—maybe with a hunk of crusty bread dipped in it—please tag me on social media! Seeing your colorful kitchen creations makes my whole week. I promise to check out every picture and story. Happy cooking, everyone!

Authentic One-Pot Pasta e Fagioli Recipe (Copycat Style)

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I’m Alex, and I am happy you are here. This is my easy, one-pot Pasta e Fagioli recipe. It delivers the hearty, comforting flavor you expect from this classic Italian soup, similar to the popular Olive Garden version, using simple pantry staples.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 4 cups vegetable broth (or chicken broth for non-vegetarian)
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1/2 cup small pasta (like ditalini or elbow macaroni)
• 1/2 cup water
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (for serving)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
3. Stir in the minced garlic, oregano, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
4. Pour in the diced tomatoes (with their juice), vegetable broth, cannellini beans, and kidney beans. Bring the mixture to a simmer.
5. Add the small pasta and the 1/2 cup of water to the pot. Stir well.
6. Continue to simmer, stirring occasionally to prevent the pasta from sticking to the bottom, for 10 to 12 minutes, or until the pasta is cooked through and the soup has thickened slightly.
7. Taste the soup and add salt and black pepper as needed. Remember that broth adds sodium, so season carefully.
8. Ladle the soup into bowls. Garnish each serving with fresh parsley and grated Parmesan cheese before you serve it.

Notes

• For a richer, non-vegetarian flavor similar to the Olive Garden Pasta e Fagioli Copycat, brown 1/2 pound of ground beef or Italian sausage before adding the onions and vegetables. Drain any excess fat.
• If you prefer a creamier texture, mash about one-third of the cannellini beans against the side of the pot before adding the liquid, or blend a cup of the soup mixture until smooth and stir it back in.
• This is a great Italian Pantry Staple Meal; use dried beans if you soak them overnight, adjusting the cooking time significantly.

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 7
• Sodium: 650
• Fat: 6
• Saturated Fat: 1
• Unsaturated Fat: 5
• Trans Fat: 0
• Carbohydrates: 60
• Fiber: 12
• Protein: 18
• Cholesterol: 0