Stovetop Italian Pasta Fagioli Soup
This stovetop Italian pasta fagioli soup works perfectly as a weeknight dinner or a make-ahead lunch option. The ingredients are easy to find, the steps are simple to follow, and the end result is a hearty bowl of soup that tastes like it took far more effort than it actually did.
Italian Pasta Fagioli Soup is one of those cozy meals that feels comforting without being complicated. This classic Italian-inspired soup combines tender beans, small pasta, tomatoes, and simple vegetables simmered together on the stovetop. This easy recipe keeps things straightforward and forgiving, making it a great place to build confidence in the kitchen.
The first time I made this healthy pasta fagioli soup, I was looking for something filling that didn’t require babysitting the stove for hours. It quickly turned into a regular meal at our house. I love how it comes together in one pot, and the leftovers taste even better the next day, which makes it perfect for busy weeks.
What makes this soup healthy?
This stovetop pasta fagioli soup recipe is packed with nourishing ingredients that make it both filling and balanced. Beans bring plant-based protein and fiber, vegetables add nutrients and texture, and the broth-based base keeps the soup light yet satisfying. Using small pasta keeps portions reasonable without overpowering the rest of the ingredients.
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What does Fagioli Mean?
Fagioli is the Italian word for beans.
In dishes like pasta fagioli, it simply means pasta and beans. Most pasta fagioli recipes use white beans (like cannellini) or kidney beans, simmered in a tomato-based or broth-based soup with vegetables and herbs.
So when you see pasta fagioli on a menu or in a recipe, you can think of it as a cozy Italian-style pasta and bean soup. Simple, filling, and very beginner-friendly.
Ingredients you’ll need
- Olive oil – Adds richness and helps soften the vegetables.
- Onion – Builds the base flavor of the soup.
- Carrots – Bring a touch of natural sweetness.
- Celery – Adds subtle crunch and depth.
- Garlic – Gives the soup its classic savory aroma.
- Dried oregano – Brings Italian-style seasoning.
- Dried basil – Adds mild herbal flavor.
- Dried thyme – Rounds out the seasoning blend.
- Red pepper flakes – Optional for gentle heat.
- Tomato paste – Deepens the tomato flavor.
- Crushed tomatoes – Form the base of the broth.
- Cannellini beans – Creamy beans that make the soup hearty.
- Kidney beans – Add texture and color.
- Chicken or vegetable broth – Creates a savory soup base.
- Water – Balances the broth strength.
- Small pasta – Ditalini or small shells work best.
- Salt and black pepper – Used to season to taste.
- Fresh parsley or grated Parmesan – Optional topping for serving.
Why you’ll love this Healthy Soup
This easy Italian pasta fagioli soup checks a lot of boxes. It uses pantry staples, works well for meal prep, and feels comforting without being heavy. New cooks appreciate how flexible the recipe is, and experienced home cooks enjoy how reliable it turns out every time.
Step-by-step instructions for making this Stovetop soup
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.
- Add garlic, oregano, basil, thyme, and red pepper flakes. Cook for about 30 seconds until fragrant. Stir in tomato paste and cook for 1 minute.
- Add crushed tomatoes, cannellini beans, kidney beans, broth, and water. Bring the soup to a gentle boil. Reduce heat and let it simmer uncovered for 15 minutes.
- Stir in the pasta and continue simmering for 8–10 minutes, until the pasta is tender.
- Season with salt and black pepper to taste. Serve warm with parsley or Parmesan on top if desired.
Make this Stovetop Italian Pasta Fagioli, then check out my or my and more of my easy soup recipe ideas.
TIPS AND FREQUENTLY ASKED QUESTIONS
Read on for tips and substitution ideas on how to make this recipe, such as how to customize this salad, and how to store this salad.
Is pasta fagioli soup good for beginners?
Yes, this is a great soup for new cooks. The steps are simple, and the soup is very forgiving.
Can I make this soup vegetarian?
Vegetable broth works perfectly in place of chicken broth.
What type of pasta works best?
Small pasta shapes like ditalini or small shells cook evenly and fit nicely on a spoon.
Can I add extra vegetables?
Zucchini or spinach can be stirred in near the end of cooking for extra veggies.
How do I store leftovers of Stovetop Italian Pasta Fagioli Soup?
Store leftover soup in an airtight container in the fridge for up to four days. The pasta will absorb more liquid over time, so add a splash of broth or water when reheating on the stovetop or in the microwave.
This Italian pasta fagioli soup is the kind of recipe that fits right into real life. It’s simple, comforting, and perfect for anyone learning their way around the kitchen. Whether you serve it for dinner or pack it up for lunches, it’s a reliable option that never disappoints.
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Stovetop Italian Pasta Fagioli Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 small onion (diced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon tomato paste
- 1 can (15 oz crushed tomatoes)
- 1 can (15 oz cannellini beans, drained and rinsed)
- 1 can (15 oz kidney beans, drained and rinsed)
- 4 cups chicken or vegetable broth
- 1 cup water
- 1 cup small pasta (ditalini or small shells)
- Salt and black pepper (to taste)
- Fresh parsley or grated Parmesan (for serving (optional))
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook for 5–7 minutes, stirring occasionally, until softened.
- Add garlic, oregano, basil, thyme, and red pepper flakes and cook for 30 seconds until fragrant. Stir in tomato paste and cook for 1 minute.
- Add crushed tomatoes, beans, broth, and water. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
- Stir in pasta and continue to simmer for 8–10 minutes, or until the pasta is tender.
- Season with salt and black pepper to taste. Serve warm, topped with parsley or Parmesan if desired.
