Pasta Fagioli Soup – Tomato Soup With Pasta & Beans

The easiest 30-minute pasta fagioli soup made with sauteed veggies, borlotti beans (cranberry beans), tomato and of course pasta! It’so hearty, healthy and sooo flavourful. This pasta fagioli soup is also a great, quick filling lunch or dinner served with some good crusty bread!

Because it’s still cold out there and we need some warming comfort food.

This pasta fagioli soup is sooo unbelievably easy to make! I love it because it’s hearty, filling and really delicious PLUS it’s healthy!

I love comfort food, it’s the kind of food I enjoy the most and it’s what I always crave. Usually, that involves a lot of cheesy dishes such as my butternut squash lasagna or this Winter salad with Gorgonzola dressing (sooo delicious). But what I’ve come to realise is that I’m happiest when I’m cozy!

I recently discovered this Danish word “Hygge” pronunced (hue-guh). There’s no literal translation for this in English but it’s a word that’s used to describe a moment or feeling of coziness. You know when you’re curled up on the sofa with a warm blanket, candles and fairy lights on, glass of vino in hand and you get a little burst of happiness and butterflies? That’s Hygge!

I love this soooo much because it’s me! It’s so, totally me in every way. That’s why I love comfort food because I just love that cozy feeling and this pasta fagioli soup is one of those dishes that gives you that hygge feeling without leaving you feeling bloated or slugish afterwards.

• If you’re like me and love being cozy or would just love to know more then check out this book, it looks amazing and it’s on my list for my next Amazon shop! (affiliate link)*

How To Make Pasta Fagioli Soup – Step By Step

Finely chop the carrot, celery, red bell pepper and onion. Saute the veg in a large pot with a little olive oil for 5 minutes then add the chopped garlic and saute for another 1-2 minutes (photo 1).

Once all the veggies are soft add the chicken or vegetable stock and tinned plum tomatoes. Bring it to a boil then turn down to a simmer for 10 minutes (photos 1-2).

Add the borlotti beans (cranberry beans) and simmer for 1-2 minutes then blitz around half of the soup for a smoother texture (photo 4-5).

Tip: You don’t need to puree the soup but I like to puree half of it for a smoother texture.

Next, add the pasta and simmer the soup for another 7-8 minutes or until the pasta is al dente, serve (photo 6).

Tips For Making Pasta Fagioli Soup

Adding the pasta

• If you are not eating this soup straight away then don’t add the pasta as it will swell and eventually turn mushy and very soft. Instead add as much pasta as you’re going to eat so if you only want 1 bowl, heat the soup up with just 1 small handful of dried pasta.

What Beans To Add?

• I like to add borlotti beans but you could also add cannellini (white) beans or pretty much any pre-cooked and canned beans you prefer.

Blitzing the soup

• If you prefer a chunkier soup then you don’t need to blend it. I prefer a smoother, thicker texture and like to blitz around half of the soup before adding the pasta. I like to use an immersion blender for this as it’s super easy and convenient.

More Easy Soup Recipes To Try;

• Tuscan farro soup with beans
• Green pea soup with leek and zucchini
• Vibrant green soup with pesto and greens
• Tuscan chickpea soup
• Pappa al pomodoro – tomato bread soup
• Comforting zucchini potato soup

If you’ve tried this pasta fagioli soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

5 from 6 votes

Print

Pasta Fagioli Soup

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

The easiest 30-minute pasta fagioli soup made with sauteed veggies, borlotti beans (cranberry beans), tomato and of course pasta! It'so hearty, healthy and sooo flavourful. 

Course: Main Course

Cuisine: Italian

Servings: 4 people

Calories: 225 kcal

Author: Emily Kemp

Ingredients

• 1/1 tbsp olive oil
• 1 carrot
• 1 celery stalk
• 1 red bell pepper
• 1 yellow (white) onion
• 2 garlic cloves
• 14.1 oz (400g) borlotti beans (cranberry beans) ,pre-cook canned
• 1 cup (120g) small pasta shape
• 2 1/2 cups (1.5 litres) chicken stock (or vegetable)
• 14.1 oz (400g) canned plum tomatoes
• salt and pepper

Instructions

1. Finely chop the carrot, celery, red bell pepper and onion. Saute the veg in a large pot with the olive oil for 5 minutes, don't let it brown. Meanwhile, chop the garlic and add it to the veg then saute for another 1-2 minutes.

2. Once all the veggies are soft add the chicken or vegetable stock and canned plum tomatoes. Bring it to a boil then turn down to a simmer for 10 minutes.

3. Add the borlotti beans (cranberry beans) and simmer for 1-2 minutes then blitz around half of the soup for a smoother texture using an immersion (hand-held) blender.

4. Next, add the pasta and simmer the soup for another 7-8 minutes or until the pasta is al dente, serve.

Recipe Notes

Adding the pasta

• If you are not eating this soup straight away then don't add the pasta as it will swell and eventually turn mushy and too soft. Instead add as much pasta as you're going to eat so if you only want 1 bowl, heat the soup up with just 1 small handful of dried pasta.

What Beans To Add?

• I like to add borlotti beans but you could also add cannellini (white) beans or pretty much any pre-cooked and canned beans you prefer.

Blitzing the soup

• If you prefer a chunkier soup then you don't need to blend it. I prefer a smoother texture and like to blitz around half of the soup before adding the pasta.

Serving size

• This soup makes 4 generous servings or 6 small servings.

Nutrition Facts

Pasta Fagioli Soup

Amount Per Serving

Calories 225 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Sodium 404mg 17%

Potassium 808mg 23%

Total Carbohydrates 34g 11%

Dietary Fiber 10g 40%

Sugars 6g

Protein 11g 22%

Vitamin A 87.1%

Vitamin C 68.1%

Calcium 7.4%

Iron 14.9%

* Percent Daily Values are based on a 2000 calorie diet.