Here’s a hearty and comforting recipe for Copycat Pasta Fagioli Soup—a classic Italian-American soup with beans, pasta, and veggies. 🍲🇮🇹
Ingredients
- 1 tablespoon Olive Oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 1 can (15 oz) Diced Tomatoes
- 4 cups Chicken Broth or Vegetable Broth
- 1 can (15 oz) Cannellini Beans or Great Northern Beans, drained and rinsed
- ½ cup Small Pasta (like ditalini or elbow macaroni)
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- Salt and Black Pepper to taste
- Optional: grated Parmesan Cheese for serving
- Optional: fresh Parsley for garnish
Instructions
- Sauté vegetables
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Cook 5–7 minutes until softened.
- Add liquids and seasonings
- Stir in diced tomatoes, chicken or vegetable broth, oregano, and basil.
- Bring to a simmer.
- Add beans and pasta
- Stir in the drained beans and pasta.
- Simmer 10–12 minutes until pasta is tender.
- Adjust seasoning
- Taste and add salt and pepper as needed.
- Serve
- Ladle into bowls and sprinkle with Parmesan and parsley if desired.
Tips for the Best Pasta Fagioli
- Avoid mushy pasta: Cook pasta separately and add it to the soup at the end if you plan to store leftovers.
- Make it vegetarian: Use vegetable broth and skip Parmesan, or use a plant-based version.
- Extra flavor: Add a splash of Red Wine when sautéing vegetables.
✅ Serving idea:
Pair with crusty Bread or a light salad for a complete meal.
If you want, I can also give a slow-cooker version that simmers all day for even deeper flavor. Do you want me to share that?
