Amazing One-Pot Pasta e Fagioli Soup: 40 Min

Oh, this One-Pot Pasta e Fagioli Soup is seriously my savior on those chaotic weeknights! You know, the ones where you’re juggling a million things and dinner feels like a mountain to climb? Well, this recipe is the shortcut to pure comfort. It’s hearty, packed with flavor, and the best part? Everything cooks in just one pot, meaning way less cleanup and more time for, well, whatever else life throws at you! I’ve tinkered with this for ages, trying to get that perfect balance of pasta, beans, and savory broth that just feels like a warm hug in a bowl. It’s become a staple in my kitchen, and I just know it’s going to be one of yours too!

One-Pot Pasta e Fagioli Soup: A Weeknight Wonder

Seriously, this soup is a game-changer. It’s the kind of meal that proves you don’t need a ton of ingredients or hours in the kitchen to make something incredibly delicious and satisfying. It’s hearty enough for dinner, super quick to throw together, and honestly, the minimal cleanup is just the cherry on top. Every spoonful is packed with that classic Pasta e Fagioli goodness, and it always hits the spot.

Why You’ll Love This One-Pot Pasta e Fagioli Soup

• It’s a one-pot miracle: Less mess, less fuss, more deliciousness.
• Super speedy: Ready in about 40 minutes from start to finish!
• Hearty and satisfying: Packed with pasta and beans for a full meal.
• Flavorful and comforting: All those Italian-inspired spices are amazing.
• Incredibly easy: Perfect for beginners or when you’re just tired.
• Budget-friendly: Uses simple, pantry-staple ingredients.

Ingredients for Your One-Pot Pasta e Fagioli Soup

Here’s what you’ll need to make this amazing soup. Don’t worry, it’s all pretty standard stuff you might already have!

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional, but I love a little kick!)
• 6 cups vegetable broth
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (15 ounce) can diced tomatoes, undrained
• 1 cup ditalini pasta
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Tips for Making the Best One-Pot Pasta e Fagioli Soup

Making this soup is pretty foolproof, but a few little tricks can make it even better. First off, don’t be shy with the aromatics – really let that onion, carrot, and celery soften up before you add anything else. It builds a beautiful flavor base. Also, when you add the garlic and dried herbs, give them just a minute to get fragrant; it wakes them up! And for the beans, rinsing them totally gets rid of that canned taste, which is key. Trust me on this one!

Ingredient Substitutions and Variations

Feel free to play around with this recipe! Instead of cannellini beans, kidney beans or even chickpeas work great. If you can’t find ditalini, any tiny pasta shape like acini di pepe or small shells will do. For a richer flavor, you could swap out some of the vegetable broth for chicken broth. And if you’re looking to sneak in more veggies, a handful of spinach or kale stirred in at the very end is fantastic!

Step-by-Step Guide to Your One-Pot Pasta e Fagioli Soup

Alright, let’s get cooking! It’s seriously simple, so don’t overthink it. Grab your favorite big pot and let’s make some magic happen.

1. Heat up that olive oil in your pot over medium heat. Toss in your chopped onion, carrots, and celery. Let them sizzle away until they’re nice and tender, about 5 to 7 minutes.
2. Now, toss in your minced garlic, dried oregano, dried basil, and those red pepper flakes if you’re feeling brave. Give it a good stir for about a minute until everything smells amazing.
3. Pour in all that yummy vegetable broth. Add your rinsed cannellini beans and the whole can of undrained diced tomatoes. Stir it all up and bring it to a rolling boil.
4. Time for the pasta! Stir in your ditalini. Once it starts boiling again, turn the heat down to a simmer, and let it cook uncovered. Stir every now and then so nothing sticks.
5. Cook until the pasta is just right – tender but still has a little bite (that’s al dente!). This usually takes about 10 to 12 minutes.
6. Taste it and add salt and black pepper until it’s perfect for you.
7. Ladle that gorgeous soup into bowls and sprinkle with fresh parsley. Enjoy immediately!

Achieving Perfect Pasta Al Dente

The trick to perfect pasta in soup is watching it closely! Don’t just walk away. Stir it occasionally, especially as it gets closer to being done, to stop it from sticking to the bottom. You want it tender but still with a slight chew – that’s al dente. If you overcook it, it’ll get mushy in the soup, and nobody wants that!

Serving and Storing Your One-Pot Pasta e Fagioli Soup

This soup is best served piping hot, right after it’s done. A generous sprinkle of fresh parsley on top adds a lovely pop of color and freshness. If you happen to have leftovers (unlikely!), they store beautifully in an airtight container in the fridge for up to 3-4 days. When you reheat it, you might need to add a splash more broth or water because the pasta will drink up some liquid as it sits. It reheats wonderfully on the stovetop or in the microwave.

Frequently Asked Questions about One-Pot Pasta e Fagioli Soup

Can I make this soup vegan?

Absolutely! Just make sure you’re using vegetable broth, and you’re already good to go. This recipe is naturally vegan-friendly.

What kind of beans work best for Pasta e Fagioli?

Cannellini beans are classic for their creamy texture, but borlotti beans, great northern beans, or even chickpeas can be delicious substitutes. Really, whatever creamy white bean you have on hand will work.

How can I make this soup thicker?

If you want your soup a bit thicker, a super easy trick is to mash about a quarter of the beans against the side of the pot with your spoon before you add the pasta. That starch will thicken the broth right up! You could also let it simmer a bit longer uncovered.

Can I add meat to this soup?

You sure can! If you want to add some pancetta or a little bit of Italian sausage, sauté it with the onions, carrots, and celery at the beginning. Just make sure to drain off any excess fat before moving on.

Nutritional Information (Estimated)

Just so you know, this is an estimate, and the exact numbers can vary. This is per serving, assuming you get about six servings out of the pot.

• Serving Size: 1.5 cups
• Calories: 350
• Fat: 5g
• Sodium: 800mg
• Carbohydrates: 60g
• Fiber: 12g
• Protein: 15g
• Sugar: 8g

Share Your One-Pot Pasta e Fagioli Soup Creations!

I’d absolutely LOVE to hear how your One-Pot Pasta e Fagioli Soup turned out! Did you add anything special? Leave a comment below, give it a star rating, or tag me on social media with your delicious creations. Happy cooking!

Ingredients for Your One-Pot Pasta e Fagioli Soup

Okay, let’s get down to business! We’re keeping this super simple, using pantry staples that most of us have lying around. That’s the beauty of a good one-pot meal, right? You won’t need a whole fancy shopping trip for this soup, trust me.

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional, but HIGHLY recommended for a little warmth!)
• 6 cups vegetable broth
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (15 ounce) can diced tomatoes, undrained
• 1 cup ditalini pasta
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Tips for Making the Best One-Pot Pasta e Fagioli Soup

Alright, so you’ve got your ingredients ready, but let’s chat about a few little secrets to make this soup absolutely sing. First off, don’t rush the sauté step for your veggies! Letting that onion, carrot, and celery soften up slowly is where all the underlying flavor magic happens. It truly builds a fantastic base, so be patient and let them get tender. When you add the garlic and those lovely dried herbs and spices like oregano, basil, and red pepper flakes, give them just 60 seconds to get fragrant. This ‘blooming’ process really wakes up their flavor! And for goodness sake, rinse those beans! It makes a world of difference, getting rid of that metallic tang from the can. Trust me, these small steps elevate this soup from good to unforgettable. For more hearty bean soup ideas, check out my Tuscan White Bean & Kale Soup – it’s another favorite!

Ingredient Substitutions and Variations

The beauty of this soup is how forgiving it is! If you don’t have cannellini beans, no worries at all. Great Northern beans, butter beans, or even chickpeas would be totally delicious here. For the pasta, ditalini is classic, but honestly, any tiny pasta shape like orzo, elbow macaroni, or even little shells will work beautifully. If you want to amp up the “Italian-ness,” a splash of white wine after sautéing the veggies is divine! Or, if you’re feeling extra, a bit of pancetta or crumbled Italian sausage cooked at the start adds a wonderful savory depth.

Step-by-Step Guide to Your One-Pot Pasta e Fagioli Soup

Alright, let’s get this soup party started! It’s really as simple as throwing everything into one pot. Seriously, it’s practically foolproof. Grab your biggest pot or Dutch oven – you know, the one that feels like a warm hug. Let’s do this!

1. First things first, get some olive oil warming in your pot over medium heat. Toss in your chopped onion, carrots, and celery. Let them do their thing, softening up beautifully for about 5 to 7 minutes. Your kitchen should start smelling amazing right about now!
2. Next, it’s time for the flavor boosters! Add your minced garlic, dried oregano, dried basil, and those optional red pepper flakes if you like a little zing. Stir it all around for just about a minute until you can really smell those spices waking up.
3. Now, pour in your vegetable broth. Add those rinsed cannellini beans and the whole can of diced tomatoes (juice and all!). Give it a good stir and bring this whole mixture to a nice, rolling boil.
4. Here comes the star: the pasta! Stir in your ditalini. Once it comes back up to a boil, turn the heat down to a gentle simmer. Let it bubble away uncovered, stirring every so often so nothing sticks to the bottom.
5. Keep simmering until your pasta is cooked just right. We’re aiming for al dente – tender with a little bit of bite. This usually takes around 10 to 12 minutes.
6. Last but not least, taste it! Add salt and black pepper until it’s absolutely perfect for your taste buds.
7. Ladle this gorgeous, hearty soup into bowls. A sprinkle of fresh parsley on top is the perfect finishing touch! Dig in and enjoy.

Achieving Perfect Pasta Al Dente

Getting that pasta just right in soup is key! You really want it tender but still with a little bit of firmness, not mushy. Keep an eye on it towards the end of cooking, and give it a good stir every now and then. If it looks like it’s getting too thick, just add a tiny splash more broth or water. You’re looking for that perfect bite!

Serving and Storing Your One-Pot Pasta e Fagioli Soup

This soup is honestly best served piping hot, straight from the pot. A generous handful of fresh parsley sprinkled over the top right before you serve it adds such a beautiful pop of green and a touch of freshness that makes all the difference. If, by some miracle, you have leftovers (I usually don’t!), they store like a dream. Pop them into an airtight container and keep them in the fridge for about 3-4 days. When you’re ready to reheat, just give it a little splash of broth or water as the pasta tends to soak up liquid. Reheat it gently on the stove or in the microwave. For more comforting soup ideas, you’ve got to try my Creamy Tomato Basil Soup!

Frequently Asked Questions about One-Pot Pasta e Fagioli Soup

Can I make this soup vegan?

Absolutely! This recipe is already pretty vegan-friendly. Just make sure you’re using vegetable broth, and you’re good to go for a totally plant-based meal. Easy peasy!

What kind of beans work best for Pasta e Fagioli?

Cannellini beans are a classic choice because they’re nice and creamy, but honestly, you can use whatever you have! Great Northern beans, borlotti beans, or even good old chickpeas would be totally delicious in this soup. The key is a creamy texture.

How can I make this soup spicier?

Oh, I love a little heat! You can totally kick up the spice level. I usually love adding about 1/4 teaspoon of red pepper flakes to the aromatics, but you can always add more. A dash of your favorite hot sauce at the end is also a great way to add a little fire!

Can I make this soup thicker?

Yes, you can definitely make it even thicker! My favorite trick is to mash about a quarter of the beans against the side of the pot with your spoon right before you add the pasta. That starchy bean goodness will help thicken the broth beautifully. Alternatively, you can just let it simmer a bit longer uncovered after the pasta is cooked.

Nutritional Information (Estimated)

Just a heads-up, these numbers are estimates and can wiggle around a bit depending on the exact brands and amounts you use. But generally, a serving of this hearty soup comes in around:

• Serving Size: 1.5 cups
• Calories: 350
• Fat: 5g
• Sodium: 800mg
• Carbohydrates: 60g
• Fiber: 12g
• Protein: 15g
• Sugar: 8g

Share Your One-Pot Pasta e Fagioli Soup Creations!

I seriously can’t wait to hear how your One-Pot Pasta e Fagioli Soup turns out! Did you jazz it up with some extra veggies or maybe a different kind of bean? Drop a comment below and let me know what you think, or give it a star rating! If you share photos on social media, tag me – I’d love to see your delicious creations! Happy cooking and check out more dinner ideas here!

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