Author: This Pasta e Fagioli Soup is hearty, cozy, and loaded with beans, pasta, and vegetables in a rich tomato broth. Inspired by the classic Italian soup (and Olive Garden's famous version), this easy vegan recipe is budget-friendly, filling, and perfect for chilly nights, meal prep lunches, or serving with crusty bread.
This Pasta e Fagioli Soup is SO cozy, hearty, and delicious, and it's surprisingly easy to make! It's loaded with two kinds of beans, tender veggies, and tiny pasta (it's the tiny pasta that makes it so fun!) in a rich tomato-y broth. Pasta e fagioli literally means "pasta and beans," and honestly, what a perfect combination! It's packed with plant-based protein and fiber, made with inexpensive pantry staples, and makes a big batch so you'll have leftovers for lunch. YUM!
Why Pasta e Fagioli Soup Belongs in Your Regular Rotation
- Hearty and filling: Two kinds of beans, pasta, and loads of veggies make this a soup that eats like a meal. You're not going to leave the table hungry!
- Inexpensive ingredients: Canned beans, tomatoes, pasta, and basic vegetables keep things affordable.
- Perfect for meal prep: Not only do the flavors develop during storage, the broth also gets thicker as the pasta continues to absorb it. After a day or two, it's almost stew-like in consistency, which I love!
Ingredients for Pasta e Fagioli
- Olive oil: If you're oil-free, you can use a splash of vegetable broth or water instead.
- Onion, carrots, and celery: Dice these evenly so they soften at the same rate.
- Garlic: Four cloves because what is Italian food without garlic?!
- Tomato paste: Adds concentrated tomato flavor and umami to the broth.
- Italian seasoning: An easy shortcut for adding lots of Italian flavor without having to grab a bunch of jars from your pantry.
- Vegetable broth: I love using this homemade vegetable broth made from veggie scraps.
- Diced tomatoes: The acidity of the tomatoes adds a nice brightness to the soup.
- Kidney beans and cannellini beans: You could choose just one variety, but I like two for a little visual interest and variation in texture (cannellini beans are creamier than kidney beans).
- Sugar: Optional, if you want to balance the acidity.
- Ditalini: The classic tiny pasta shape for pasta e fagioli. Any other small pasta shape that's no bigger than the beans will work too.
- Spinach: Stirred in at the very end for an easy veggie boost. Kale also works for a heartier option.
- Vegan parmesan and parsley: Optional, for finishing each bowl.
How to Make Pasta e Fagioli Soup
- Sauté the veggies: Cook the onion, carrots, and celery until they begin to soften.
- Build the flavor: Stir in the garlic, tomato paste, and Italian seasoning and cook until fragrant.
- Simmer: Add the broth, water, tomatoes, and beans, then simmer until the vegetables are tender.
- Add the pasta and finish: Stir in the ditalini and cook until tender, then add the spinach and season to taste.
Tips for the Best Pasta e Fagioli
- Expect it to thicken: The pasta continues soaking up the broth as the soup sits, so leftovers will be much thicker. Just add a splash of broth or water when reheating until it reaches the consistency you like.
- For the best make-ahead texture: If you're making the soup ahead and want the pasta to stay more al dente, cook it separately and add it to individual bowls when serving. This is also a great option if you know you'll have lots of leftovers.
- Cook the pasta just until al dente: If you're cooking it directly in the soup, remember that it will continue to soften a little in the hot broth after you take the pot off the heat.
What to Serve with Pasta e Fagioli
If you want the full Olive Garden-at-home experience, serve your pasta e fagioli with a few of these favorites:
- Olive Garden salad
- Olive Garden breadsticks
- Vegan garlic bread
- Focaccia
- Vegan Parmesan
- Avocado Cashew Caesar Salad
Storage, Freezing, and Reheating
- Refrigerator: Let the pasta e fagioli cool, then store it in an airtight container in the refrigerator for up to 5 days. It will thicken as it sits because the pasta will continue to absorb the broth. Just stir in a splash of water or vegetable broth when reheating.
- Freezer: For the best texture, freeze the soup without the pasta. Thaw the soup overnight in the refrigerator, reheat it, then stir in freshly cooked pasta. If you've already added the pasta, you can still freeze the leftovers for up to 3 months, but keep in mind that the noodles will be quite soft and the broth will be very thick.
- Reheating: Warm the soup on the stovetop over low heat or in the microwave, adding extra water or broth as needed.
If you try this pasta e fagioli soup recipe, let me know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Pasta e Fagioli Soup (Easy Vegan Recipe)
This vegan Pasta e Fagioli Soup is hearty, cozy, and loaded with beans, pasta, and vegetables in a rich tomato broth. This easy Italian-inspired soup is budget-friendly, filling, and perfect for chilly nights, meal prep lunches, or serving with crusty bread.
Servings:
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Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 4 cloves garlic, minced or pressed
- 1 tablespoon tomato paste
- 2 teaspoons Italian seasoning
- 4 cups vegetable broth
- 2 cups water, plus more as needed
- 1 can (28 oz / 796 ml) diced tomatoes
- 1 can (15 oz / 425 ml) kidney beans, drained and rinsed
- 1 can (15 oz / 425 ml) white kidney or cannellini beans, drained and rinsed
- 1 teaspoon sugar, (optional, balances acidity)
- 1 cup dry ditalini pasta
- 2 large handfuls spinach, (or finely chopped kale)
- Salt and pepper, to taste
- Optional for topping: vegan parmesan and fresh chopped parsley
Instructions
- Sauté the vegetables: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 7 - 10 minutes, stirring occasionally, until the veggies soften and start to brown.
- Build the flavor: Add the garlic, tomato paste, and Italian seasoning. Cook for 1 minute, stirring frequently.
- Simmer the soup: Stir in the vegetable broth, water, diced tomatoes, kidney beans, white beans, and optional sugar. Bring to a gentle boil, then reduce the heat to a simmer and cook for 15 to 20 minutes, stirring occasionally.
- Cook the pasta: Stir in the ditalini and continue simmering for about 10 minutes, stirring occasionally, until the pasta is tender.
- Finish the soup: Stir in the spinach and cook for 1 to 2 minutes, until wilted. Taste and season with salt and pepper as needed. The soup will continue to thicken as it sits, so add a splash of water or vegetable broth to thin as needed.
- Serve: Ladle into bowls and top with vegan parmesan and fresh parsley if desired.
Notes
Storage: Allow the soup to cool before transferring to an airtight container. Store in the fridge for up to 5 days. Pasta e Fagioli naturally thickens as it sits because the pasta continues absorbing liquid. Simply stir in a splash of water or vegetable broth when reheating to loosen the soup.
Freezing: For the best texture, do not add the pasta to the soup. When ready to serve, thaw the soup, reheat, and stir in freshly cooked pasta. If freezing leftovers with pasta already added, the soup will still be delicious, but the pasta will become softer after thawing.
Oil-free option: Sauté the vegetables in a splash of water or broth instead of oil.
Gluten-free option: Use your favorite gluten-free small pasta.
Nutrition
Serving: 1 serving (recipe makes 8 servings) | Calories: 242kcal | Carbohydrates: 45g | Protein: 11g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 649mg | Potassium: 829mg | Fiber: 8g | Sugar: 8g | Vitamin A: 3799IU | Vitamin C: 15mg | Calcium: 110mg | Iron: 4mg
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