30 Minute Pasta e Fagioli

Last Updated on September 2, 2019 by Heather

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

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.

5 from 4 votes

Print Pin Rate

Course: Main Course, Soup

Cuisine: American, Italian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8

Calories: 432.6kcal

Author: Heather - A Wicked Whisk

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

PRO TIPS

• 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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Nutrition

Serving: 8g | Calories: 432.6kcal | Carbohydrates: 71.7g | Protein: 18.2g | Fat: 9.3g | Saturated Fat: 1.6g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2.8g | Cholesterol: 5mg | Sodium: 1320.4mg | Potassium: 86mg | Fiber: 7.9g | Sugar: 8.1g | Vitamin A: 1800IU | Vitamin C: 12.5mg | Calcium: 32mg | Iron: 4.2mg

Tried this recipe?Mention @AWickedWhisk or tag #AWickedWhisk!

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.