This fagioli soup is a quick and easy Italian bean soup made in just 30 minutes. Packed with pasta, beans, vegetables, and a rich tomato broth, it’s a hearty one-pot comfort food recipe.

Fagioli Soup (Quick Pasta Fagioli Recipe – 30 Minute Italian Bean Soup)

Name: Fagioli Soup (Quick Pasta Fagioli Recipe – 30 Minute Italian Bean Soup)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon extra-virgin olive oil; 1 cup pancetta ( chopped); 1 large rosemary sprig (leaves stripped, diced); 2 large sprig of thyme (leaves stripped); 1 medium onion (chopped); 2 medium carrots (diced); 2 celery ribs (diced); 5 garlic cloves (diced); 32 ounces beef stock; 28 ounces tomato or spaghetti sauce; 15 ounce can garbanzo beans (drained and rinsed); 15 ounce can cannellini beans (drained and rinsed); 1 teaspoon salt; 2 teaspoons onion powder; 1 teaspoon smoked paprika; 1/2 tsp black pepper; 1/4-1/2 teaspoon cayenne (optional); 16 ounce box ditalini; Rind from fresh parmesean block (optional but suggested); fresh parsley for garnishing

There are certain dishes that no matter how often you make them, you never grow tired of them. This quick and easy soup recipe is THAT recipe for me.

What Is Fagioli Soup?

Fagioli soup is a traditional Italian-style bean soup made with beans (“fagioli” means beans in Italian), pasta, vegetables, and a seasoned tomato-based broth. It’s hearty, rustic, and designed to be a filling one-pot meal that stretches simple pantry ingredients into something comforting and satisfying.

Most versions include cannellini beans or kidney beans, small pasta like ditalini, onions, garlic, carrots, celery, and herbs, all simmered together until the broth becomes rich and flavorful. Some recipes are brothy and light, while others are thicker and more stew-like depending on how much pasta is added.

In the U.S., it’s commonly known as pasta e fagioli (“pasta fazool”), but “fagioli soup” is often used as a simpler search term for the same comforting Italian bean and pasta soup.

Don’t get me wrong, I love my Cajun 15 Bean Soup, Beer Cheese Potato Soup and my Mexican Easy Tortilla Soup but this pasta e fagioli recipe is the one that gets made the most.

The best part of this robust Italian soup is the fresh ingredients and pantry staples you probably already have on hand. PLUS it’s ready to eat in just 30 minutes! Serving up a robust hearty dinner gets no easier than THAT!

Why This Is the Best Quick Pasta Fagioli Recipe

This pasta fagioli recipe works because it delivers classic Italian comfort flavor without the long simmer time. Instead of cooking all day, it builds deep flavor fast by using a seasoned broth base that quickly develops richness as the vegetables, beans, and herbs simmer together.

The combination of beans and pasta creates a naturally hearty texture, making the soup feel filling and satisfying even though it’s ready in about 30 minutes. The beans add creaminess and body, while the pasta soaks up the broth and helps thicken it slightly as it cooks.

It’s also flexible and pantry-friendly. You can use canned beans, basic vegetables, and simple spices, which means it’s easy to make any night of the week without planning ahead. The result is a quick, one-pot soup that still tastes like it simmered for hours.

Easy – This is an easy soup recipe that uses pantry friendly items you probably already have on hand like beans and pasta.
Fast – Who doesn’t love a good 30 minute meal? Trust me, after a hard day you want something uncomplicated, hearty and fast.
Fresh Ingredients (mostly) – Canned beans, fresh veggies, tomato sauce and pasta like ditalini or elbow macaroni. Done!

Ingredients for Fagioli Soup

Carrots, celery and onion
Chopped pancetta
Fresh herbs like rosemary and thyme
Chopped garlic
Garbanzo and Cannellini beans
Beef stock
Spices
Ditalini pasta
Tomato sauce

How to Make Fagioli Soup (30 Minute Method)

This is one super flavorful and hearty bowl of deliciousness that is easy to make and ready in under 30 minutes.

Start by heating up your olive oil over medium heat and then lightly brown your pancetta.
Add in your rosemary and thyme and then your chopped vegetables. Stir them around for a minute or so and then add in your spices, beef stock, tomato sauce and beans.

Bring your soup to a boil and then reduce your heat and let it simmer for about 20 minutes. After the 20 minutes, remove cheese rind with a slotted spoon.

In a separate pot, bring water to a boil and cook your pasta per the box instructions. Once cooked, drain the pasta and then add it to your Pasta e Fagioli in a separate bowl.
Garnish with fresh parsley and Parmesan cheese and grab some good crusty bread to soak up all that wonderful soup.

Pro Tips for Perfect Italian Soup

What’s the secret to a great Italian soup? Add a Parmesan Cheese rind into your soup as it cooks. It will add amazing flavor and just remember to remove and discard before serving.
This Pasta Fazool recipe freezes beautifully. Simply let your soup cool (without pasta), then transfer it to large zip top bags or freezer containers. To reheat, simply let thaw in the refrigerator and reheat on stovetop.
Looking for a vegetarian Pasta e Fagioli recipe? Simply omit the pancetta and you are good to go!
Cook your pasta separately and add it to your serving bowl instead of to your soup pot. By not adding it to your pot of soup, it will keep your pasta from getting mushy from sitting in liquid too long.
Pasta e Fagioli soup recipe can also be made using 1 pound of ground beef, substituting crumbled bacon for the pancetta or (my favorite!!) adding in smoked pork or a left over ham bone. Like I did HERE!

What Makes This Italian Bean Soup So Hearty

This Italian bean soup is so hearty because it combines protein-rich beans, tender pasta, and a flavorful broth into one filling bowl. The beans give the soup its body and creaminess, making it feel substantial even without meat.

The pasta adds another layer of heartiness by absorbing the broth as it cooks, which naturally thickens the soup and gives it that comforting, spoon-coating texture. Instead of feeling thin or watery, every bite feels balanced and satisfying.

The vegetables and seasonings round it out by building depth of flavor as everything simmers together. The result is a simple, rustic soup that eats like a full meal.. warm, filling, and perfect for when you want something comforting that actually sticks with you.

Variations and Add-Ins for Fagioli Soup

Fagioli soup is naturally flexible, which is part of why it shows up in so many kitchens. Once you have the basic base of beans, pasta, and broth, you can easily adjust it depending on what you like or what you have on hand.

For extra protein, many versions include ground beef or Italian sausage, which adds a richer, meatier flavor and makes the soup even more filling. If you prefer a lighter version, you can skip the meat entirely and let the beans carry the dish.

You can also change up the vegetables.. spinach, kale, or zucchini are common additions that add color and nutrition without changing the classic flavor too much. For a slightly thicker, stew-like texture, some cooks mash a portion of the beans before simmering.

To finish, a sprinkle of Parmesan cheese and a drizzle of olive oil adds a traditional Italian touch that brings everything together right before serving.

Storage and Reheating Tips

Fagioli soup stores very well, making it a great make-ahead meal. Once cooled, place it in an airtight container and refrigerate for up to 3–4 days. The flavors actually deepen as it sits, so it often tastes even better the next day.

If you plan to freeze it, it’s best to do so without the pasta added, since pasta can become soft and mushy after thawing. Freeze the soup base for up to 2–3 months, then cook fresh pasta when reheating.

To reheat, warm the soup gently on the stovetop over medium heat, adding a splash of broth or water if it has thickened too much in the fridge. If using the microwave, heat in short intervals and stir in between until evenly warmed.

Pasta e Fagioli Pronunciation

Pasta e fagioli is pronounced “PAH-sta eh fah-JOH-lee.” The name is Italian, and it literally translates to “pasta and beans,” which is exactly what the soup is made of.

In many parts of the United States, especially in Italian-American cooking, you’ll also hear it called “pasta fazool” (pronounced “pah-sta fa-ZOOL”), which comes from the Neapolitan dialect version of the name.

No matter how you say it, they all refer to the same comforting Italian bean and pasta soup.

Looking for more easy soup ideas? Don’t forget to check out these other soup recipes I know you will love!

Enjoy!