Oh, you know those nights when you just want something warm, hearty, and ridiculously easy? That’s exactly when my One-Pot Pasta e Fagioli Soup comes to the rescue! Seriously, this soup is pure comfort in a bowl. It’s the kind of meal that makes you feel like you’ve spent hours in the kitchen, but in reality, it all happens in one pot. I first threw this together on a ridiculously chilly evening years ago, needing something quick but satisfying, and it quickly became a family favorite. Trust me, the less cleanup, the better, right? This recipe is proof that amazing, soul-warming food doesn’t need to be complicated.
Why You’ll Love This One-Pot Pasta e Fagioli Soup
You’re going to seriously adore this soup because it’s just SO darn easy!
- One Pot Wonder: Seriously, minimal dishes. That’s a win in my book!
- Weeknight Hero: It comes together so quickly, you’ll have a delicious, hearty meal on the table in no time.
- Packed with Goodness: Loaded with beans and pasta, it’s the ultimate comforting, filling bowl.
- Authentic Italian Flavors: Even with its simplicity, the taste is wonderfully savory and classic.
- Totally Adaptable: Feel free to toss in extra veggies or your favorite herbs!
- Pure Comfort: It’s that warm, hug-in-a-bowl kind of meal we all crave.
Ingredients for Your One-Pot Pasta e Fagioli Soup
Okay, let’s get down to what you’ll need for this amazing soup. It’s a pretty short and sweet list, which is part of why I love it so much!
- Olive Oil: 1 tablespoon. This is where we start building our flavor base!
- Onion: 1 medium, chopped. Yellow or sweet work perfectly here.
- Carrots: 2 medium, chopped. Adds a lovely sweet note and color.
- Celery Stalks: 2, chopped. The classic trio with onion and carrot!
- Garlic: 2 cloves, minced. You can never have too much garlic, right?
- Dried Oregano: 1 teaspoon. This brings in that essential Italian herbal flavor.
- Dried Basil: 1/2 teaspoon. Another herb that just screams Italian comfort.
- Red Pepper Flakes: 1/4 teaspoon (optional). Just a pinch if you like a little warmth without it being too spicy.
- Vegetable Broth: 6 cups. I like to use a good quality one for the best flavor.
- Cannellini Beans: 1 (15 ounce) can, rinsed and drained. These creamy beans are perfect for pasta e fagioli.
- Diced Tomatoes: 1 (15 ounce) can, undrained. Don’t discard the juice – it adds flavor and liquid!
- Ditalini Pasta: 1 cup. These little tubes are just the right size for this soup.
- Salt and Black Pepper: To taste. Always essential for bringing out all the flavors.
For Garnish:
- Fresh Parsley: Chopped. A little bit of freshness brightens everything up at the end.
Crafting Your One-Pot Pasta e Fagioli Soup: Step-by-Step
Now for the fun part – making this soup! It’s genuinely so straightforward, you’ll wonder why you ever used more than one pot. The magic happens right here, in one go! This soup is designed to be super forgiving, so don’t stress too much. Just follow along, and you’ll have a delicious bowl of comfort in no time. Check out this amazing one-pot pasta e fagioli soup for more inspiration!
Sautéing the Aromatics
First things first, get your big pot or Dutch oven nice and warm over medium heat. Add that tablespoon of olive oil, and once it’s shimmering, toss in your chopped onion, carrots, and celery. Let them hang out and soften up for about 5 to 7 minutes. You want them to get tender, not browned, just releasing all their yummy flavors. This step is key for building that delicious soup foundation!
Building the Soup Base
Once those veggies are nice and tender, it’s time to add the garlic, oregano, basil, and those optional red pepper flakes if you’re feeling a bit adventurous. Stir it all around for just about a minute until you can really smell that wonderful aroma. Then, pour in the vegetable broth, the rinsed cannellini beans, and the whole can of diced tomatoes (juice and all!). Give it a good stir, and let it come up to a nice boil. This is where all the goodness starts to meld together!
Cooking the Pasta to Perfection
Now for the star of the show – the pasta! Add your ditalini pasta to the boiling broth mixture. Give everything a good stir to make sure the pasta doesn’t clump up. Once you’ve stirred, dial the heat down to let it simmer gently. Keep an eye on it and stir every so often so nothing sticks to the bottom of the pot. You’ll let it simmer for about 10 to 12 minutes, or until the pasta is perfectly cooked through and tender. Make sure you taste a piece of pasta to check!
Final Seasoning and Garnish
Once the pasta is just right, it’s time to taste and season. Add salt and black pepper as needed to really make all those flavors pop. Don’t be shy! Finally, ladle your gorgeous soup into bowls. A little sprinkle of fresh, chopped parsley on top adds a lovely pop of color and freshness. It really just finishes the whole thing off beautifully. Serve it up hot and enjoy!
Tips for the Best One-Pot Pasta e Fagioli Soup
Alright, so you’ve got the basic recipe down, but let’s talk about how to make your One-Pot Pasta e Fagioli Soup truly sing! These little tricks are from years of making this myself, and they just make a good soup even better. It’s all about those small details that make a big difference when you’re cooking.
Ingredient Substitutions and Variations
Don’t have ditalini? No worries! Any small pasta shape like small shells, elbow macaroni, or even orzo will work just fine. I’ve also made this with kidney beans or even hearty chickpeas when I’ve run out of cannellini. For an extra boost of green goodness, stir in some chopped spinach or kale during the last few minutes of cooking. Oh, and a Parmesan rind simmered with the broth? Pure gold for extra depth!
Achieving the Perfect Consistency
Sometimes, you want your soup a little thicker, right? My go-to trick is super simple: before you add the pasta, take a slotted spoon and scoop out about a cup of the beans. Mash them up really well against the side of your pot with your spoon, or even use a fork in a separate bowl. Stir that mashed bean mixture back into the soup. It’ll thicken everything up beautifully without needing any cream or flour!
Serving and Storing Your Soup
This One-Pot Pasta e Fagioli Soup is fantastic served piping hot right out of the pot! A generous sprinkle of fresh parsley is my favorite way to finish it off, adding a lovely pop of green and a hint of freshness that cuts through the richness. Sometimes, I’ll even toss a bit of grated Parmesan cheese on top for an extra savory kick. It’s also delightful served with some crusty bread for dipping – you know, for those last bits of delicious broth! If you happen to have any leftovers (which is rare in my house!), they store beautifully. Just let the soup cool down completely, then pop it into an airtight container in the fridge. It’ll keep well for about 3-4 days. For reheating, I usually just warm it gently on the stovetop over low heat, stirring occasionally. If it seems a little thick, a splash of broth or water will loosen it right up. You can even freeze portions for a quick meal later on! For more ideas on easy meals, check out these diner foods for lunch and dinner!
Frequently Asked Questions about Pasta e Fagioli Soup
Got questions about making this cozy soup? I’ve got answers! For more fantastic Italian soup ideas, check out this hearty minestrone soup recipe!
Can I make this soup vegetarian?
Absolutely! This One-Pot Pasta e Fagioli Soup is already vegetarian as written, using vegetable broth. It’s packed with plant-based flavor and goodness!
What kind of beans work best?
Cannellini beans are my favorite because they’re so creamy and tender, blending beautifully into the soup. However, Great Northern beans or even a mix of beans will work wonderfully too!
How long does the pasta take to cook?
Most small pasta shapes, like the ditalini called for, will take about 10-12 minutes to cook until they’re perfectly al dente. Just give them a stir now and then to prevent sticking, and taste a piece to be sure!
Can I add meat to this soup?
You totally can! If you want to add meat, I’d suggest browning some Italian sausage or pancetta at the very beginning with the veggies. Drain off most of the fat, then proceed with the recipe. It adds a delicious savory depth!
Nutritional Information (Estimated)
Just a heads-up, the nutritional info below is an estimate, since brands and exact ingredient amounts can vary a bit. But for a hearty serving (about 1.5 cups), you’re looking at roughly:
- Calories: Around 350 kcal
- Fat: About 5g
- Protein: Roughly 15g
- Carbohydrates: Around 60g
- Fiber: A great source at about 12g
- Sodium: Around 700mg (this can change a lot depending on your broth!)
It’s a pretty well-rounded, satisfying soup, especially considering how simple it is! For more healthy options, peek at this weight loss cabbage soup!
Share Your One-Pot Pasta e Fagioli Soup Experience!
I’d absolutely LOVE to hear what you think of this One-Pot Pasta e Fagioli Soup! Did you try it? Did you make any fun changes? Drop a comment below with your thoughts, or give it a star rating! Your feedback helps others find their new favorite comfort meal. If you have any other tips or tricks, I’m all ears! Send me a message via our contact page – the more we share, the better we all cook!
Print
One-Pot Pasta e Fagioli Soup
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple and hearty one-pot soup featuring pasta and beans.
Ingredients
- 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)
- 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
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Pour in vegetable broth, cannellini beans, and diced tomatoes. Bring to a boil.
- Add ditalini pasta. Reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 10-12 minutes.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker soup, you can mash some of the beans against the side of the pot before adding the pasta.
- You can substitute other small pasta shapes if ditalini is unavailable.
- Add a parmesan rind to the soup while it simmers for extra flavor.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: one pot pasta, pasta e fagioli, bean soup, Italian soup, vegetarian soup, easy soup, quick soup