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Easy Classic Pasta Fagioli Soup

Pasta Fagioli Soup is a classic Italian vegetable, bean, and a tomato-based soup. It is loaded with flavor and traditionally is served with little kinds of pasta called Ditalini. They look like you cut a straw into little bits, but they are so good to eat and fun for kids in any dish.

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Easy Classic Pasta Fagioli Soup white bowl spoon parsley

The Italian word Ditalini means “small thimbles”.  Your kids will just think they are cute.  We cook our Ditalini separately from the soup so they do not get too mushy and the kids like them plain with parmesan cheese sprinkled on them. You can start the little ones on the pasta plain and as they get older introduce the soup. Pasta Fagioli is hearty and full of flavor with simple fresh ingredients.

Pasta Fagioli freezes well and gets better a day or two after you make it. The soup goes together very quickly and can simmer on the stove until everyone gets home. Good all year long but warming and comforting in the winter.

Easy Classic Pasta Fagioli Soup white bowl spoon parsley

Pasta Fagioli is a staple in my husband’s family, Mom & Dad would cook this together almost every week. Cooking has always been a way of bringing the family together.  While there are many versions of Pasta Fagioli, this recipe is handed down in the Buonpane family for generations and is still loved by our kids today.

Easy Classic Pasta Fagioli Soup white bowl spoon parsley

Grab the very easy to find and store ingredients together, make a big batch, have a fun family dinner together, freeze the rest and you will have dinner ready in a flash another busy workday night.

~Susan

Supplies Needed: 

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Easy Classic Pasta Fagioli Soup

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  • Author: Susan (The Buonpane Family Recipe)
  • Prep Time: 20-30 minutes
  • Cook Time: 45 minutes
  • Total Time: 0 hours
  • Yield: 20 servings 1x
  • Category: Soup
  • Method: saute
  • Cuisine: Italian

Description

Pasta Fagioli Soup is a classic Italian vegetable, bean, and a tomato-based soup. It is loaded with flavor and traditionally is served with little kinds of pasta called Ditalini. They look like you cut a straw in little bits, but they are so good to eat and fun for kids in any dish.


Ingredients

Units Scale
  • 1/4 cup Olive oil
  • 1 large Onion
  • 3 cloves Garlic
  • 2 Green Peppers
  • 2 Carrots large
  • 1 32 oz can diced tomatoes
  • 1 large 16 oz Tomato Sauce
  • 2 cans 28 oz Red Kidney Beans
  • 132 oz quart of tomatoes (stewed or diced)
  • 1 can 28 oz Great Northern White Beans
  • 1 tsp Basil
  • 1/2 tsp Oregano
  • Salt & Pepper
  • 1/2 Parsley
  • Ditalini Pasta

Instructions

  1. In a large Dutch Oven or large pot heat the olive oil.
  2. Saute the chopped Onion  & Garlic first until soft and golden brown.
  3. Next, saute the peppers and then the carrots.
  4. Add the Diced Tomatoes, Tomato Sauce, and 32 oz of tomatoes
  5. Add the Red Kidney Been, & Northern White Beans
  6. Add the Basil & Oregano
  7. Salt and pepper to taste.
  8. Simmer for 20 minutes.
  9. For the Pasta: Heat a pot of water to cook the Ditalini Pasta according to the package instructions.
  10. When ready to serve, add the cooked pasta and a little chopped parsley to each bowl & a drizzle of olive oil.
  11. Enjoy!

Notes

  1. We also make the pasta and only add to search serving when we eat the soup. That way leftovers do not have over cooked pasta in the soup. 
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5 Comments

  1. Stopping by from the Sharefest. What a great looking recipe. I’m excited for soup weather.

  2. What a great recpie with a great family story. I love that the recpie is following the generations. Thank you for sharing it!

  3. Hi Susan,

    Your recipe looks and sounds so amazing! My husband and I are on an Italian kick right now, so this is right up our street! We will have to give this a try very soon. Thanks so much for sharing this with us today at Fiesta Friday! 😀

  4. a classic indeed, looks divine! keep up the great work 🙂 xo

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