This quick fagioli soup is an easy Italian bean and pasta soup you can make in about 30 minutes. It’s a comforting one-pot meal featuring beans, small pasta, vegetables and a savory tomato broth—perfect for busy weeknights or whenever you want a warm, hearty bowl.

Fagioli Soup (Quick Pasta e Fagioli – 30 Minute Italian Bean Soup)

Some recipes never get old. This fast pasta e fagioli is one of those: simple pantry staples transformed into a satisfying, rustic soup that still tastes like it simmered all day.

What is Fagioli Soup?

Fagioli (Italian for “beans”) soup—also commonly called pasta e fagioli—is a traditional Italian dish built around beans, small pasta, vegetables and a seasoned tomato-based broth. The classic combination of beans and pasta gives the soup body and a pleasantly thick texture. Depending on how much pasta you add and whether you mash a portion of the beans, the finished soup can be brothy or stew-like.

Typical versions use cannellini or other white beans, ditalini or elbow pasta, onions, garlic, carrots, celery and herbs. Many cooks add a Parmesan rind while the soup simmers to deepen the flavor. It’s a forgiving recipe that’s easy to adapt to what you have on hand.

Why this quick Pasta e Fagioli works

This version trims the long cook time but keeps vibrant, classic flavors. A flavorful broth base, browned pancetta (or a vegetarian swap), and a mix of beans and pasta create a rich, filling soup in roughly 30 minutes. Canned beans and a simple tomato sauce let you build depth quickly while fresh vegetables add brightness.

• Easy: Uses pantry staples like canned beans and dried pasta.
• Fast: Ready in about 30 minutes—great for busy nights.
• Flexible: Swap meats, use different beans, or add greens to suit your taste.

Ingredients for Fagioli Soup

• 1 tablespoon extra-virgin olive oil
• 1 cup pancetta, chopped (omit for vegetarian)
• 1 large rosemary sprig, leaves stripped and diced
• 2 large sprigs thyme, leaves stripped
• 1 medium onion, chopped
• 2 medium carrots, diced
• 2 celery ribs, diced
• 5 garlic cloves, minced
• 32 oz beef stock (or vegetable stock)
• 28 oz tomato or spaghetti sauce
• 1 can (15 oz) garbanzo beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 teaspoon salt
• 2 teaspoons onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/4–1/2 teaspoon cayenne (optional)
• 16 oz ditalini pasta
• Rind from a fresh Parmesan block (optional)
• Fresh parsley for garnish

How to make Fagioli Soup (30 minute method)

This method yields a flavorful, hearty soup that’s quick to prepare.

• Heat the olive oil over medium heat in a large pot. Add the pancetta and brown lightly until it begins to render fat.
• Add the rosemary, thyme and the chopped onion, carrots and celery. Sauté for a minute until fragrant, then add the garlic and cook another 30 seconds.
• Stir in the spices, beef or vegetable stock, tomato sauce, Parmesan rind (if using) and the drained beans. Bring to a boil, then reduce heat to a simmer.
• Let the soup simmer for about 20 minutes so the flavors meld. Remove and discard the cheese rind before serving.
• While the soup simmers, cook the pasta in a separate pot of boiling water according to package directions. Drain and keep the pasta separate to prevent it from becoming mushy.
• To serve, spoon hot soup into bowls and add a portion of cooked pasta to each bowl, or keep the pasta on the side for diners to add as they wish. Garnish with chopped parsley and freshly grated Parmesan. Serve with crusty bread.

Pro tips for perfect Italian soup

• Add a Parmesan rind while simmering for extra depth; remove before serving.
• Freeze the soup base (without pasta) for up to 2–3 months. Thaw in the refrigerator and reheat on the stovetop, then cook fresh pasta to add.
• For a vegetarian version, omit the pancetta and use vegetable stock.
• Cook pasta separately and combine at serving time to avoid soggy noodles.
• To vary the protein, substitute 1 lb ground beef, Italian sausage, or add smoked pork or a ham bone for a richer stock.

What makes this bean soup so hearty

The combination of protein-rich beans, tender pasta and a flavorful broth creates a filling, spoon-coating texture. Beans add creaminess and substance; pasta soaks up the broth and helps thicken the soup slightly. Vegetables and herbs round out the flavor, producing a rustic, satisfying meal that can stand alone.

Variations and add-ins

This soup is very adaptable. Add cooked ground beef or Italian sausage for more heft. Stir in leafy greens like spinach or kale near the end for color and nutrition, or add zucchini for extra vegetables. For a thicker texture, mash a portion of the beans during cooking.

Storage and reheating

Store cooled soup in an airtight container in the refrigerator for 3–4 days; flavors often improve overnight. Freeze the soup base without pasta for 2–3 months. When ready to eat, thaw then reheat gently on the stovetop, adding a splash of water or stock if needed. Cook fresh pasta and add at serving to avoid soggy noodles.

How to pronounce Pasta e Fagioli

Pasta e fagioli is pronounced “PAH-sta eh fah-JOH-lee.” In some American traditions it’s also called “pasta fazool,” a dialectal pronunciation commonly heard in Italian-American communities.

Enjoy a warm bowl and garnish with parsley and freshly grated Parmesan for the best flavor.

Update Notes: This post was originally published in March 2016 and updated with a revised recipe, new photos, step-by-step instructions and tips in April 2024.