The Best Pasta Fagioli Soup Recipe {Vegan-No Meat}
A very easy vegan version of the classic Italian soup. I have been making this hearty soup for years and it is by far my BEST Pasta Fagioli Recipe.
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I originally published this recipe in 2022 and have since added more success tips
Here’s a quick, simple meal that I make all the time because it’s so darn fast and easy! It’s definitely one of my go-to weeknight meals.
Not familiar with Pasta Fagioli? It is an Italian recipe that is somewhere in-between soup and loose pasta made with white beans and pasta. Versions vary depending on where you are in Italy but it is universally loved for its simplicity and soul-warming goodness.
Traditionally, Pasta e Fagioli has pancetta which you could most certainly use (just cut into small pieces and brown before the veggies) and is simmered with a parmesan rind. This version is meat-free and dairy-free, but no less rich or flavorful.
Serve this hearty Italian soup with some good crusty bread, like our rosemary fennel focaccia for the ultimate comfort food meal. By the way, if you love Italian food, you’ve got to try these chicken puttanesca meatballs.
The Best Pasta Fagioli Recipe Requires the Best Ingredients
Because there are so few ingredients in this vegan pasta e fagioli, make sure to use the highest quality ingredients you can afford. For example, this would be the place to pull out the really good olive oil and tube of fancy tomato paste.
See recipe card for exact amounts.
- Small dried pasta. Use a small pasta shape like small shells or the small little tubes called ditalini pasta, you can also use elbow macaroni in a pinch. Gluten-free pasta can be substituted if necessary.
- Olive oil. Use the best olive oil you can afford in this traditional Italian soup
- Kosher salt and freshly ground black pepper, for seasoning
- Yellow onion or shallot
- Garlic cloves. Use as many as you dare
- Dried sage. For aromatic notes or sub one or two bay leaves instead
- Fresh rosemary or fresh thyme like we use in this chicken fricassee recipe
- Tomato paste. This is an easy way to get concentrated tomato flavor without actually using tomatoes
- Vegetable broth or homemade vegetable stock if you have it.
- Cannellini beans. You could also use navy beans or great northern beans or even kidney beans if you’d like
- Red pepper flakes for garnish, optional
- Fresh herbs like basil, thyme, and/or oregano for garnish, optional
How To Make It
This pasta e fagioli soup comes together almost instantaneously. You just need a few ingredients and about 15 minutes or so.
step one
Cook the pasta. Cook the pasta in a large pot of heavily salted boiling water in a large soup pot or Dutch oven (I use my 4.5 quart Le Creuset pot) until al dente. The pasta will cook a little bit more in the soup so don’t overcook it in this step. Drain, rinse in cold water to stop the cooking and set aside.
step two
Sauté the veggies. Heat oil in a large saucepan or small soup pot over medium-high heat. Add the onions and season with salt and black pepper. Cook, stirring occasionally, until the onions start to soften. Add the garlic and cook a minute more.
step three
Toast the tomato paste. Add the tomato paste and coat the onions and garlic in it, stirring it around in the oil of the pot to fry it a little.
step four
Simmer. Add remaining ingredients (except the pasta) and bring to a boil. Reduce the heat to medium, cover, and cook until the onions are tender, about 10 minutes.
step five
Serve. Taste the soup and add more salt and pepper as needed. Spoon about 1/4 cup of pasta to each bowl then ladle hot soup over the top. Sprinkle with chili flakes, the torn leaves of some fresh herbs, and a nice drizzle of the best olive oil you’ve got.
Any leftovers can be stored in an airtight container for up to 5 days.
Variations
The beautiful thing about this traditional pasta e fagioli is its simplicity lends itself to many, many variations. Here are a few of my favorites:
- Add more veg. A lot of Pasta Fagioli recipes have onions, carrots, and celery so you could start there. But also chopped kale, spinach, and other greens would be wonderful too.
- Not a vegan? Use chicken broth or beef broth instead of the vegetable broth and garnish with a generous amount of finely grated parmesan.
- Love your recipes thick and creamy? Cook the pasta in the broth instead of separately. This will make the soup thicker. If it is too thick add a cup of water or so at the end.
Why This Really Is The Best Pasta Fagioli Recipe
The silkiest texture. For this recipe I use tomato paste to create the tomato sauce instead of the more commonly used diced tomatoes or crushed tomatoes. Using paste not only gives a more concentrated, intense tomato flavor but also creates a super silky broth.
Incredibly easy. We take a couple of short cuts here (canned beans, very few vegetables) but without sacrificing flavor. The results? We can have a delicious bowl of pasta and beans almost instantly!
Pantry friendly. Like my pasta with vodka sauce or spicy zinfandel pasta, this is one of those awesome recipes that you can make at the drop of a hat because you probably have everything you need already in your pantry. If not, stock up and be ready to go the next time the urge hits.
More Cozy Soups To Love
- Beef and Barley Soup (a winter must make)
- Vegan Moroccan Chickpea Soup
- German Goulash Soup
- Vegan Mushroom and Barley Soup
- Homemade Egg Noodle and Spring Vegetable Soup (this will change your life)
- Split Pea and Ham Soup (the absolute coziest)
- Tomato and Rice Soup with Dill (only thing missing is a grilled cheese sandwich)
Soup’s On!
Make it for yourself and see if you agree that this is the Best Pasta Fagioli Recipe! Try it and let me know how it goes by snapping a pic and tagging me on Instagram @katesbestrecipes so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) !
The Best Pasta Fagioli Recipe
Ingredients
- 1 cup dried small shells
- 3 tablespoons olive oil
- 1 medium yellow onion small dice
- kosher salt and freshly ground black pepper, for seasoning
- 2 cloves garlic minced
- 1/2 teaspoon dried sage leaves
- leaves from 1 sprig rosemary, finely chopped
- 3 tablespoons tomato paste
- 1 quart vegetable broth
- 1 15-ounce can white beans
- Fresh herbs and red chili flakes, for garnish
Instructions
- Cook the pasta. Bring a large soup pot or Dutch oven (I use my 4.5 quart Le Creuset pot) of heavily salted water to a boil. Add 1 cup pasta shells and cook until tender but not mushy. The pasta will cook a little bit more in the soup so don't overcook it in this step. Drain and run under cold water to stop the cooking. Drizzle with a little olive oil to prevent sticking. Set aside.
- Sauté vegetables. Rinse out the pot and heat 3 tablespoons oil over medium-high heat. Add 1 chopped onion and season with salt and pepper. Cook, stirring occasionally, until translucent. Add 2 cloves minced garlic, 1/2 teaspoon dried sage, and chopped rosemary and cook for 1 minute. Add 3 tablespoons tomato paste and cook, stirring constantly until tomato paste blends into the veggies.
- Simmer. Add 1 quart broth and 1 can beans (juice and all, don't drain) and bring to a boil. Reduce heat to low and simmer until onion is tender and flavors have melded, at least 10 minutes or up to an hour. Taste and add more salt and pepper if necessary.
- Serve. When ready to serve, divide pasta among 4 bowls and ladle soup over the top. You can serve the soup with some grated parmesan if desired, but then it would no longer be vegan. Drizzle with a little more olive oil and top with fresh herbs and chili flakes.
Notes
- Canned beans: Don’t drain and rinse the beans before adding to the soup. The liquid in the can gives flavor and body to the finished soup.
- Tomato Paste: This gives the soup a rich, concentrated tomato flavor. Make sure to cook it until it darkens slightly to enhance its depth.
- Spice It Up: Add a pinch of red chili flakes while sautéing the onion and garlic for a spicier kick.
- Taste as You Go: Adjust salt and pepper throughout the cooking process to ensure the flavors are balanced.
