Ultimate Italian Pasta Fagioli Soup

Nothing beats a steaming bowl of Pasta Fagioli Soup on a chilly evening. The rich aroma fills my kitchen instantly.

This Pasta Fagioli Soup combines tender beans with perfectly cooked pasta. Every spoonful delivers pure warmth and satisfaction.

I’ve been perfecting this recipe for years now. It never fails to bring smiles to dinner tables.

Here is what I love most about my Pasta Fagioli Soup

The creamy beans melt beautifully with each bite you take. You’ll taste layers of herbs and vegetables dancing together.

My family requests this soup every single week without fail. The texture remains perfectly balanced between hearty and smooth.

This Pasta Fagioli Soup works wonderfully for busy weeknight dinners. You can prepare everything in one pot effortlessly.

My ingredient list for Pasta Fagioli Soup

Here’s what I gather from my pantry and refrigerator:

• 3 tablespoons extra-virgin olive oil (divided use)
• 1 large yellow onion, diced fine
• 3 medium carrots, chopped into small pieces
• 3 celery stalks, diced
• ½ cup fresh fennel bulb, chopped (substitute with extra celery if needed)
• 5 garlic cloves, minced fresh
• ½ teaspoon fennel seeds, lightly crushed
• 1¼ teaspoons kosher salt (divided)
• 2 tablespoons fresh rosemary, chopped fine
• ⅛ teaspoon red pepper flakes
• ⅓ cup tomato paste (the secret ingredient!)
• 7 cups vegetable broth (I prefer low-sodium)
• 1 bay leaf, dried
• 2 (15-oz) cans cannellini beans, drained and rinsed
• 2½ cups fresh kale, stems removed and chopped
• 1 (2-inch) piece Parmesan rind (adds incredible depth)
• 7 ounces ditalini pasta (or small shells work too)
• 2 tablespoons unsalted butter
• Fresh grated Parmesan cheese for serving

I always keep extra Pasta Fagioli Soup ingredients on hand. Quality olive oil makes all the difference here.

My Method for Pasta Fagioli Soup

Step 1: Heat 2 tablespoons olive oil in your largest heavy pot over medium heat. Add diced onion and cook 6 minutes until softened and golden. The kitchen starts smelling amazing right away.

Step 2: Toss in chopped carrots, celery, and fennel with ½ teaspoon salt. Sauté everything together for 6 minutes, stirring occasionally. The vegetables should look bright and tender.

Step 3: Add minced garlic, crushed fennel seeds, rosemary, and red pepper flakes. Cook 2 minutes until incredibly fragrant. Your whole house will smell like an Italian kitchen.

Step 4: Stir in tomato paste and coat all vegetables completely. Cook 3 minutes until paste darkens slightly. This step builds the soup’s rich base flavor.

Step 5: Pour in vegetable broth, add bay leaf and Parmesan rind. Bring to a rolling boil, then reduce to gentle simmer. Cover partially and cook 12 minutes.

Step 6: Add pasta and cook covered for 12 minutes, stirring occasionally. The pasta should be almost tender but still have slight bite.

Step 7: Stir in drained beans and chopped kale gently. Cook 4 minutes until kale wilts and beans warm through. Taste and adjust salt as needed.

Step 8: Remove bay leaf and Parmesan rind completely. Stir in butter and remaining tablespoon olive oil. Let rest 3 minutes before serving.

My kitchen secrets for getting this Pasta Fagioli Soup just right

I always crush my fennel seeds between my fingers first. This releases their essential oils for maximum flavor impact.

Follow me on Pinterest for more cozy soup recipes and kitchen inspiration!

Don’t skip the Parmesan rind if you can find one. It adds incredible umami depth that transforms ordinary soup.

The tomato paste needs those full 3 minutes of cooking. This caramelizes it properly and prevents any metallic taste.

Can I freeze this Italian soup?

Yes, but I freeze it before adding pasta completely. Cooked pasta gets mushy when frozen and thawed again. Add fresh pasta when reheating for best texture results.

This keeps everything perfectly al dente and delicious.

What can I substitute for fennel?

Extra celery works perfectly in place of fresh fennel. You can also use a pinch of ground fennel seed. Skip fennel seeds entirely if you prefer milder flavor.

The soup still tastes absolutely wonderful without them.

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How long does this keep refrigerated?

This soup stays fresh for 4 days in refrigerator storage. The flavors actually improve after sitting overnight together. Reheat gently and add extra broth if needed.

The pasta absorbs liquid as it sits in storage.

The best way I serve Pasta Fagioli Soup

I love ladling this into deep bowls with crusty bread. My epic wild rice soup pairs beautifully as a starter course too.

Winter evenings call for this soup more than anything. It warms you from the inside out completely.

Irresistible creamy pumpkin soup makes another wonderful cold-weather companion. Both soups freeze beautifully for busy weeks ahead.