PrintAuthentic One-Pot Pasta e Fagioli Recipe (Copycat Style)
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.
- 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
Scale
- 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)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
- Stir in the minced garlic, oregano, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in the diced tomatoes (with their juice), vegetable broth, cannellini beans, and kidney beans. Bring the mixture to a simmer.
- Add the small pasta and the 1/2 cup of water to the pot. Stir well.
- 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.
- Taste the soup and add salt and black pepper as needed. Remember that broth adds sodium, so season carefully.
- 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