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30 Minute Pasta e Fagioli is a hearty classic Italian soup ready in just 30 minutes! Packed with so many fresh vegetables, beans and pasta, this easy soup recipe takes comfort food to the next level.
There are certain dishes that no matter how often you make them, you never grow tired of them. This Pasta e Fagioli soup recipe is THAT recipe for me.
WHY THIS SOUP IS THE BEST!!
The best part of this Pasta e Fagioli soup is the fresh ingredients and pantry staples you probably already have on hand. PLUS it’s ready to eat in just 30 minutes! Dinner gets no easier than THAT!
To make this easy soup recipe, you will need:
- 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 30 MINUTE PASTA E FAGIOLI
This Pasta e Fagioli soup recipe 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 PASTA E FAGIOLI
- What’s the secret to great Pasta e Fagioli? 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.
- Pasta e Fagioli 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 lb 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!
Looking for more easy soup ideas? Don’t forget to check out these other soup recipes I know you will love!
- Potato Beer Cheese Soup
- Weight Loss Vegetable Soup
- Easy Tortilla Soup
- Potato Beer Cheese Soup
- Easy Homemade Chicken Noodle Soup
Enjoy!
If you’ve tried this 30 Minute Pasta e Fagioli or any other recipe on this website, please don’t forget to rate the recipe and let me know how you it came out in the comments below. You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST so you never miss a new recipe!
30 Minute Pasta e Fagioli
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
Instructions
- Start by heating up your olive oil over medium heat and lightly brown your pancetta.
- Add in your rosemary, thyme and your diced vegetables.
- Stir them around for a minute or so and then add in your spices, beef stock, tomato sauce, cheese rind 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, strain the pasta and serve in a separate bowl. Garnish with fresh parsley and Parmesan cheese and grab some good crusty bread to soak up all that wonderful broth.
Notes
- 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.
- Pasta e Fagioli 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 lb 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!
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Update Notes: This post was originally published in March of 2016 but was republished with an updated recipe, new photos, step by step instructions and tips in September of 2019.
Yum!!!
Congratulations!
Your recipe is featured on Full Plate Thursday. Hope you have a great week and enjoy your new Red Plate.
Come Back Soon!
Miz Helen
Oh my goodness!!! Thank you Miz Helen!!! I am so happy!!!!!
I love pasta e fagioli at Olive Garden. Going to try this.
Ohhh please do, Debbie .. this is probably my most go-to soup. I am a sucker for the tiny little pasta floating around in it 🙂
Heather I haven’t been able to buy pancetta. Is it by the bacon or another section of the store. I’ve been to three stores and have all the ingredients but that.
Hi Debbie 🙂 Mine is usually in the deli section, I shop at Publix and they have packaged up already diced up for me. You could also try behind the deli counter and just have them cut the slices thick, if they can. Or… you can be like me …. and use regular bacon instead. I’ve made this soup using regular bacon (or even the bacon in the little pouch from the salad isle) before and it still came out beautifully.
Thanks Heather. We don’t’ have Publix, but I’ll try a deli. I’ll have to wait for the cold again. LOL. I’m in Texas and it’s moving up in the 70s by the weekend but next Wed it will be cold again.
Your Pasta-E-Fagioli looks amazing, we will love it! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thanks Miz Helen … cold weather brings out the best soups! Have a great week and I will see you soon at Full Plate Thursday 🙂