Pasta Fagioli
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Teeming with vegetables, beans, and pasta, hearty pasta fagioli soup is the perfect cozy meal for a chilly night.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
Pasta Fagioli, literally meaning “pasta and beans” (and pronounced “pasta fa-jo-lee” or “pasta fa-zhool,” depending on the region) is a quintessential Italian comfort food, perfect for those chilly nights that call for something cozy and hearty. This particular version, adapted from Joe Cicala, executive chef at Cicala in Philadelphia, and featured in The Washington Post, is truly the best I’ve tried.
The soup begins with a flavorful mix of pancetta and vegetables, simmered in wine and broth, and finishes with pasta and beans. But what really makes the soup special is the way the broth is enriched: a portion of the soup is puréed and stirred back in, lending a satisfying texture and a depth of flavor that makes the soup a meal in itself. Serve it with focaccia and a big Italian salad, and you’ve got a meal that will warm you up and make you happy.
Table of Contents
“AMAZING!! This was an absolute gem of a soup to make, with very rich and complex flavors. Loved the thickening trick as well! I am Italian and have had many versions of pasta fagioli, but this one is my favorite.”
What You’ll Need to Make Pasta Fagioli
- Olive Oil: Used for sautéing vegetables, adding a subtle, fruity undertone to the soup’s base.
- Pancetta: Italian cured pork belly, similar to American bacon but not smoked, adds a rich, savory flavor. Available pre-diced near the deli section or at the deli counter for convenience.
- Onion, Carrots, Celery, Garlic: This classic vegetable mix creates a flavorful foundation for the soup, offering sweetness, aroma, and depth.
- White Wine: Adds a hint of acidity and complexity to the soup. Choose an inexpensive bottle that’s still good enough to drink.
- Chicken Broth: The liquid base of the soup, contributing both richness and depth.
- Cannellini Beans or Chickpeas (or a Combination): These legumes bring heartiness, texture, and protein to the dish.
- Dried Lentils: Add nutritional value, earthy flavor, and heartiness to the soup. French green lentils (lentilles du Puy) are preferred for their ability to hold their shape, but any brown or green lentils will work.
- Canned Diced Tomatoes: Provide acidity and brightness, balancing the soup’s rich flavors.
- Bay Leaves and Fresh Rosemary: These herbs infuse the soup with aromatic and herbal notes.
- Pasta: Small pasta like elbow macaroni, ditalini, or orzo makes the soup more substantial.
- Parmigiano-Reggiano: This cheese lends a nutty, salty flavor to the soup.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by heating the olive oil over medium-low heat in a large pot, then add the pancetta.
Cook until the fat begins to render, about 5 minutes.
Add the onions, carrots, and celery.
Cook until the onions become translucent, then add the garlic and cook 1 minute more.
Pour in the wine and cook until almost evaporated.
Next, add the broth, salt, pepper, beans lentils, tomatoes, bay leaves and rosemary, and bring to a boil.
Reduce the heat and simmer, uncovered, until the lentils are tender, 20 to 30 minutes, depending on the type of lentils you used. Use a ladle to transfer about one cup of the beans and a little broth to a blender. Remove the center knob so steam can escape. Hold a paper towel or kitchen towel over the opening to prevent splatters. Purée until smooth and set aside.
Meanwhile, add the dried pasta to the simmering broth.
Cook until the pasta is tender, then add the reserved purée back to the pot. The broth will be slightly thickened from both the pasta starch and the purée.
If the soup seems too thick, thin it with a bit of water. Stir in the Parmigiano-Reggiano.
Ladle the soup into bowls and sprinkle with more cheese, if desired.
Frequently Asked Questions
Yes, but it’s best to do so before adding the pasta, as pasta can become mushy when frozen and then thawed. Freeze the soup in an airtight container for up to 3 months. Before serving, defrost the soup in the refrigerator overnight and then reheat on the stovetop over medium heat until simmering, add the pasta, and cook until the pasta is tender. (The beans may have soaked up some of the broth while frozen, so add more broth to thin out the soup, if necessary.)
Yes, you can make this soup vegetarian by substituting the chicken broth with vegetable broth and omitting the pancetta. To maintain the savory depth of flavor in the vegetarian version, consider adding a Parmigiano Reggiano rind while the soup simmers. The rind imparts a rich, umami flavor that enhances the broth beautifully.
This soup will keep in the refrigerator in an airtight container for up to 3 days. However, keep in mind that the pasta and beans will continue to absorb the broth over time, so they may become softer and the soup thicker. If you don’t plan on serving the soup immediately, I recommend cooking the pasta separately and adding it to individual servings.
Video Tutorial
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Pasta Fagioli
Teeming with vegetables, beans, and pasta, hearty pasta fagioli soup is the perfect cozy meal for a chilly night.
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 ounces pancetta, diced
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 medium ribs celery, finely diced
- 2 cloves garlic, minced
- ½ cup white wine
- 6 cups chicken broth
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 (14.5-ounce) cans cannellini beans or chickpeas (or a combination), drained and rinsed
- ¼ cup dried lentils, rinsed (preferably French green lentils, but any green or brown lentils are fine)
- 1 14.5-ounce can diced tomatoes, with their juices
- 2 bay leaves
- 1 tablespoon minced fresh rosemary
- ¾ cup pasta, such as elbow macaroni or ditalini
- ⅓ cup freshly grated Parmigiano-Reggiano, plus more for serving
Instructions
- Heat the olive oil in a large pot over medium-low heat. Add the pancetta and cook until the fat begins to render, about 5 minutes. Add the onions, carrots and celery and increase the heat to medium; cook, stirring frequently, until the onions become translucent, about 5 minutes. Add the garlic and cook 1 minute more, stirring constantly so the garlic doesn't burn.
- Add the wine and cook until it has nearly evaporated, about 5 minutes. Add the broth, salt, pepper, beans, lentils, tomatoes, bay leaves, and rosemary. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the lentils are just tender, 20 to 30 minutes, depending on the type of lentils you used.
- Use a ladle to transfer about 1 cup of the beans and veggies and a little liquid to a blender. Remove the center knob so steam can escape. Hold a paper towel or kitchen towel over the opening to prevent splatters. Purée until smooth and set aside.
- Add the pasta to the pot and stir to incorporate. Turn the heat up to a gentle boil and cook until the pasta is tender but still firm to the bite, 8 to 12 minutes depending on the type of pasta you used (follow timing on the package). The soup will thicken a bit by the time the pasta is cooked. Fish out and discard the bay leaves.
- Stir the reserved puréed mixture into the soup. (If you're having a hard time getting the mixture out of the blender, remove as much as you can with a rubber spatula, then add some of the hot soup broth to the blender and swirl around to loosen it up; it should come right out.) Cook briefly, until the soup is heated through.
- Remove the soup from heat and stir in the Parmigiano-Reggiano. If the soup seems too thick, gradually add 1 to 2 cups of water or chicken broth and thin to the desired consistency (the longer the soup sits on the stove, the thicker it will get). Season to taste with salt and pepper. Ladle the soup into bowls and sprinkle with more cheese, if desired. Note that as the finished soup sits on the stove, the pasta and beans will continue to soak up the broth. If it gets too thick, you can thin it with a bit of broth or water.
- Make-Ahead/Freezer-Friendly Instructions: This soup can be stored in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the pasta and beans will continue to absorb the broth over time, so they may become softer and the soup thicker. If you don't plan on serving the soup immediately, I recommend cooking the pasta separately and adding it to individual servings. The soup can also be frozen, without the pasta, for up to 3 months. Before serving, defrost the soup in the refrigerator overnight and then reheat on the stovetop over medium heat until simmering, add the pasta, and cook until the pasta is tender. (The beans may have soaked up some of the broth while refrigerated or frozen, so add more broth to thin out the soup, if desired.)
Pair with
Nutrition Information
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- Per serving (4 servings)
- Serving size: About 2 cups
- Calories: 691
- Fat: 25g
- Saturated fat: 8g
- Carbohydrates: 81g
- Sugar: 7g
- Fiber: 17g
- Protein: 36g
- Sodium: 1214mg
- Cholesterol: 26mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This is by far the best pasta e fagiole recipe I’ve ever tried. The only thing I added was a heel of parmesan reggiano. Any of your recipes I’ve tried have always been crowd pleasers in our house. Thank you Jenn!!
Made this today, really delicious and easy. Didn’t have pancetta but still very good without it.
Have leftovers for the weekend. Will add cooked macaroni as the soup was very thick already.
Only had red wine, so added a splash instead of the 1/2 cup of white wine.
Made your beef stew too and will enjoy it tomorrow.
Love your blueberry and strawberry muffins too.
Thank you for sharing your recipes.
Made this for supper with friends. This was easy to make & enjoyed by all! The kind of cooking I like to do & with results I appreciate, thank you!
I made this recipe yesterday (2/19/10). Even though I had not made it before, I decided to make a double recipe. I made it for my daughter’s family, my son, and for my self. It was very wonderful! I will be making it again! Thank to Once Upon a Chef!
I made this soup tonight and it was amazing! I wouldn’t change a thing. I love Jenn’s cookbook and website because the recipes NEVER fail. They are legitimately tried and tested which is awesome. There’s something to be said for being able to trust what you read!
LOVE this soup as the recipe is written, but wanted to let everyone know that the vegan version is also outstanding! I was entertaining and needed a vegan soup, so I combined the suggestions of several other reviewers. I omitted the pancetta, used vegetable broth, cut the broth by 2 cups initially and then added a bit more at the end to make it exactly the thickness that I wanted, which was a little thicker than the original recipe. I served it with the focaccia recipe from this site and a simple green salad. It was a tasty (and simple!) meal for good friends. This recipe is excellent for meat eaters and easily modified for vegans! Thank you Jenn!
I made this for dinner tonight, my husband and mother loved it❤️❤️❤️ Thank you so much for sharing your wonderful recipes Jenn!
Was looking for something warm and hearty in a pinch! Of course Jenn, you are always my first stop and usually my only source of meal success!!! I prepared this dish as you suggest and it was complete perfection!! Adding to this to my winter repertoire!!
🙂 Glad you enjoyed!
Silly question, but what is the difference between using broth & stock? Does it affect the dish in any noticeable way? I normally have stock on hand.
Either one is perfectly fine here – enjoy the soup!
I’ve made this twice – so good! All my guests loved it!
A great blend of flavors. The family loved it. It is enjoyable as a snack or a hearty meal.
This recipe is very good! I had everything in my pantry except for pancetta, so I substituted Portuguese sausage. Otherwise, I followed the recipe exactly as Jenn wrote it, and it was a winner. Everyone had seconds, and a couple guests had thirds! It is going to become one of my go-to recipes this winter.
Absolutely delicious, my family loves this recipe- including my children. I have made this a number of times. I’ve used regular bacon when I didn’t have pancetta on hand. Perfect winter soup recipe!
Takes a while to go through all the steps, but the result it worth it. Lovely soup, will definitely cook again!
This soup is scrumptious and perfect as written. I had to check the site again to be sure that the med. low for the pancetta was still correct. Just curious: what’s the purpose of cooking at low/slow? Assuming the idea is to not crisp it up and to more caramelize it? Just seemed like it wasn’t doing much in the pan after several minutes and hot oil before I added it, so I turned the fire up a bit. Last (the firsst) time I made this (last year), it turned out nice and rouxey gravy looking like in the photo, but this time it was more chicken soup looking. Thought maybe the browned bits from the pancetta would have done that, which I didn’t do this time? Just curious (more bugging me) whether I should cook the pancetta to more of a crisp next time?
Was still delish, as are the other recipes of yours I’ve tried. Gonna buy the book!
Hi Derek, glad you like the soup! There’s not really a reason behind why I suggest cooking the pancetta on a medium-low heat. The pancetta is just intended to add flavor and doesn’t impact the texture of the soup at all. Hope that clarifies (and that you enjoy the cookbook if you purchase it)!
Thanks Jenn. So nice that you respond to questions.
One suggestion I have for this soup (or any calling for pasta) for those who are planning on eating some as leftovers is to not add all of the pasta at once. Mine sucked up all the yummy broth when I went to re-heat it a couple days later, which was very very sad 🙂 Since it’s usually just the two of us, next time I’ll put the portion of soup up to the point of adding the pasting we’re going to eat that night in another pot and then add the pasta and repeat for just that portion, then finish the soup as written…next time, just repeat after reheating.
I’ve made this twice and craving it again.
Also, I like to add a parmigiano reggiano rind I always save/freeze to the soup (towards the end of the veggie sauteing stage). Add’s even more wonderfulness.
I finally bought your book…lovely. Your recipes rock….every time!
This was one of the top three soups I’ve ever made. While I was making, I was thinking…this seems all kind of normal BUT as Jenn mention, the complex flavors of everything melded together is exquisite. I pretty much followed recipe to a tee….but I did add liquid with beans when blending at the end as easier to remove from blender container. And added a bit more pasta as we like a thick soup. Simply delicious.
what can i sub for the pancetta?
Hi Shelina, Bacon would work well.
This recipe is absolutely FABULOUS!!! Thanks so much for sharing 🙂
delicious as is. I did not change a thing. Great recipe to have on hand for lunch or a casual supper.
The recipe is for 4 servings i need it for 25 servings, how would i do that ?? please E-mail me toolives@comcast.net >>>> Thank You
Hi Fred, To make enough to feed 25, you’d need to multiply the recipe times 6 or 7. Hope everyone enjoys!
We love this recipe! We’re vegetarian and I replace the pancetta with about ½ to 1T of miso paste that I stir into the broth. It gives it such a full, flavour. Just a trick I’ve picked up, for any other veg’s out there.
Thank you for this tip. I’m making this recipe for vegetarian friends. Does anyone have favorite brands of vegetable broth? I find it’s not my favorite taste, but perhaps with the miso it will be better.
Better than boullion
Better than bouillon is my family’s favorite. Roasted chicken, beef and vegetable are always in my cupboard!
Imagine Foods has a “No Chicken Broth” that I use all the time as a substitute for the real thing. It’s vegetarian and has worked perfectly in all the soups I’ve made.
Yes,thank you!
Hi Jenn,
This soup was delicious and even my daughter in law who doesn’t like beans loved it. I didn’t have pancetta so I substituted finely chopped prosciutto and it turned out wonderful. Thank you again for all of your great recipes.
Great recipe. I replaced some left over baked chicken for the pancetta and sauteed the pieces in the olive oil and still very good flavor. We enjoyed it for a winter evening.
Excellent! Would definitely make again!
I have always loved Pasta e Fagioli soup in restaurants but never attempted to make it at home until I found your website. This is a new favorite in our house. Instead of using prepackaged stock, I used homemade stock and kept the beans whole. Your recipes have given me the courage outside of my comfort zone, when it comes to cooking.
This soup recipe was perfect as written. I made it and brought it to work for my turn in the weekly soup potluck.
Will be in my rotation of soups, which I absolutely enjoy making!
Fabulous soup!!!! Perfect winter supper with bread and salad! Thank you for such a great recipe!
This is one of our “go-to” Winter soups.
I follow the recipe, use Pancetta if I have it, blanched bacon if I don’t. I drain and thoroughly rinse the Garbanzo & Cannellini beans, as my wife is sensitive to indigestible bean carbohydrates in the juice.
I use a whole can of diced tomatoes, rather than a cup, as I don’t want left-over tomatoes. And I use dry vermouth as the white wine. Whenever a recipe calls for white wine, I always use vermouth — keep a bottle by the stove.
I like to use whole wheat pasta (small shells or elbows), and French green lentils.
Like I say, one of our “Go-To”. Chef Segal has so many great soups & this is one of our favorites. Thanks Jen!
–Lou Polsinelli
Good call on the Vermouth. Going to try that next time.
This was loved by all in my family. We don’t eat pork, so I substituted 2 Italian chicken sausages removed from their casings, but otherwise changed nothing. The soup was much thicker the next day and still very delicious. I’m making it again tonight!
The layers of flavor in this soup are amazing, and it was easy to make. I followed the directions and ingredients exactly, except I used Pecorino Romano cheese. My husband loved it, I’ll definitely be making it again!
Looks so good! Up to what step can I make this in advance and store in fridge? I have company coming on a working week night.
Hi Debbie, You can make it all the way through but leave out the pasta. I’d cook it separately the day of and add it right before serving; otherwise it will get mushy. Hope that helps!
Very good recipe, I omitted the lentils and it was fantastic
I made this on a recent cold day and it was great comfort food. I left out the pancetta (to make it healthier and less expensive to make) and it was still full of flavor. The Parmigiano Reggiano really adds some yummy goodness. I will definitely keep this recipe in my soup rotation. It is great with some warm bread!
Want to make this soup, but you don’t list the ingredients or the amounts
Hi Judith, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, you can click the “recipe” button right under the recipe title. Hope you enjoy the soup!
Oops! Thankyou. Making it today.
My mother in law is famous for her Pasta “Fazool” – everyone in the family loves it so I have never even tried to duplicate hers but I came across this recipe and felt the need to give it a try! I was nervous that my husband wouldn’t like it as much as his mother’s but it turns out – he liked it more!!!! (We won’t tell her that!) This recipe was easy, healthy and perfect for any day of the week. I omitted the lentils as my husband is allergic and used ditalini instead of the elbows. Absolutely delicious!!!!!!!! So happy to have found this recipe.
Another great recipe! This soup was delicious – such depth of flavor. The best Pasta e Fagioli I’ve ever tasted.
Jenn, your recipes have ever failed me! This soup was great, I just happened to have pancetta from another recipe. I can’t wait to get your cookbook 🙂
Rebecca from Long Island
Ohhhh typo, should say NEVER failed me!!!!!
My family absolutely loved this soup and I will make it again and again. I live in rural MN so I often use what I have on hand instead of making a special trip to the grocery store. Changes I made were using bacon in place of pancetta and I didn’t have any white wine. Jennifer, I can always depend on your recipes being successful. I can’t wait to get your cookbook into my hands!!
😊
Can I use dry northern beans in place of canned beans?
Yes, Nancy, you can; I would cook the beans first as they wouldn’t have time to soften enough in this recipe. Enjoy!
Hey, would this still be good if you skip the pancetta? Thanks
Yes, Hana, it’s still be tasty – hope you enjoy!
Delicious. I used one can of cannelloni beans and doubled the lentils. A perfect soup for a cold night. Thank you, Jen, for sharing your amazing recipes.
Hi Jenn,
can’t wait to try this recipe.
I need a few thing from the store
first. my question is,can I omit the
lentils a still get the same great results?
That’s fine, Anna – the lentils do add body to the soup but it will still be delicious without them.
Wow. Finally a recipe that tastes good. Can’t wait to try with correct ingredients. Didn’t have green lentils & subbed to yellow split pea. Didn’t have a Rosemary lover in the family subbed with pinch of dried oregano & thyme. I love this soup. Looking forward to find more recipes from you.
This is soup has wonder flavor – one of the best bean soups I’ve had. The wine and green lentils gives it a different twist. I like to cook my pasta separately so the soup was a bit runny. But no worries, just added 2 more cans of cannellini beans. Plus if you don’t want to use pasta, chop up some potatoes – has a wonderful flavor. Fresh rosemary is a must – I will definitely be making this soup again – home run!!
How many medium white potatoes would I use instead of pasta?
Hi Sarah, I’d suggest 1 – 2 small to medium potatoes, diced. Hope you enjoy!
This soup is so flavorful, I love the fresh rosemary and the textures are perfect. It’s a nice hardy soup that doesn’t involve cream or really anything heavy. This will be a new go to for me in the middle of winter.
Is there anyway I could make this in a crock pot
Hi Paul, You could but you’d still need to go through the first few steps on the stovetop so not sure it’d be worth it. Sorry!
Jenn, I make this all the time, love it and have reviewed it. Just took a pot off the stove and I have a question. Since I like to make soups ahead of time, even the day before, do I even need to puree a cup, as it thickens on its own?
Hi Carol, I think it’s fine to leave it as is – this one does thicken up quite a bit after a night in the fridge. Enjoy!
Very good. As with a few other commenters, I would highly recommend cutting back on that 1 tsp salt. I’ll do 1/2 tsp or little less next time. Pancetta adds enough. Also used immersion blender instead of regular blender before adding pasta. Although, do remember to fish out bay leaves first if you use the immersion.
Defiantly the best soup recipe for our family. Even our pickiest eater enjoys this. When I don’t have pancetta, I use bacon, and I use barley instead of pasta for added texture and fiber sometimes. Makes a great meal with crusty bread with big salad. Thank you for your website for so many fantastic and flavorful recipes for our family to enjoy!
This soup is delicious exactly as written. It’s perfect for a cold fall or winter night with some crusty bread. It also makes great leftovers (my husband says it’s better the second day).