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Authentic Pasta e Fagioli Soup

This traditional pasta e fagioli recipe (commonly referred to as pasta fazool) was passed down from a native Italian. Made with cannellini beans, pancetta, pasta, and rosemary, this soup is comfort food at its finest, and my family's favorite meal.

Pasta e fagioli in a white bowl with toasted bread and sprigs of rosemary

Related recipe: White Lasagna with Ground Chicken and Spinach

There are only a few meals that my whole family gets really excited about. I'm not talking about a lackluster "yum," but rather a jumping up and down, arms thrown around my waist, screaming "You're the best mom/wife EVER!" sort of excited.

Pasta e fagioli (which means "Pasta and beans" in Italian) is one of those dinners.

If you've had pasta e fagioli at the Olive Garden, you'll find that this recipe is quite a bit different. Sorry, Olive Garden lovers.

This traditional Italian pasta e fagioli recipe is not tomato based, nor does it contain carrots, celery or ground beef.

Related recipe: Italian Wedding Soup

Bowl of pasta e fagioli on a tray with rosemary and crusty bread

This pasta e fagioli has a combination of small pasta shells, cannellini beans, pancetta and rosemary, which gives it an earthy, smoky flavor that's to die for.

And it MUST be served with crusty bread, so that you can soak up every last drop of the thick, delicious broth.

Related recipe: Cheesy Pasta Bake

Pasta Fagioli ingredients include fresh rosemary, garlic, and small pasta shells

What makes this recipe a little different than others is that the bulk of the ingredients are pureed. This gives it an amazingly creamy texture (despite being dairy free).

When I first started making pasta e fagioli, I based it on a recipe from someone's Italian grandfather.

More hearty soup recipes: 12 Dinner Soups to Try

Cheese grater with block of fresh parmesan cheese

Over the years I've pared it down to the essentials and learned to make pasta e fagioli as simply as possible without sacrificing any of the flavor.

Shortcuts & Substitutions:

  • If you own an immersion blender, you can save time by blending the soup right in the pot instead of transferring it to a blender.
  • Pasta substitution: Typically I use small shells in my pasta e fagioli, but you can substitute ditalini, macroni, small oriechiette, or any other type of small noodle.
  • You can substitute bacon for pancetta in pasta e fagioli. And if you want to make a vegetarian version of the soup, omit the pancetta and add a teaspoon or two of smoked paprika instead (it mimics the smoky flavor).
  • Dried rosemary can be used in place of fresh rosemary. Use 1 teaspoon dried.

Thickening/Thinning the Broth:

If you find that the soup is getting too thick as the pasta cooks, feel free to add a little more broth or water. It's supposed to be thick, but you want it to still be soupy.

Conversely, if it seems a little too watery, just let it sit on the stove (with the burner off) for a bit. The pasta will thicken it up over time.

Related recipe: Chicken Tortilla Soup

What to Serve with Pasta e Fagioli:

In case you missed it the first time, you must, MUST serve this soup with crusty bread. I'm not messing around about this.

It's also delicious paired with a simple balsamic vinaigrette salad or a caprese salad made with fresh tomatoes, fresh basil and buffalo mozzarella.

A glass of red wine is also highly recommended. :)

Related recipe: Rosemary & Garlic White Beans

Pasta e Fagioli with grated parmesan cheese melted on top

Authentic Pasta e Fagioli

This traditional recipe for Pasta e Fagioli (pasta fazool) is simple comfort food at its finest (and nutritious to boot).
4.72 from 279 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5
Calories: 548kcal
Author: Kate


  • 3 15 oz cans cannellini beans
  • ¼ cup extra virgin olive oil
  • ½ medium onion chopped
  • 2 cloves garlic chopped
  • 4 oz pancetta or approx 4 slices bacon diced
  • 2 teaspoon minced fresh rosemary
  • 3 cups beef broth
  • 3 cups chicken broth
  • 1 cup crushed tomatoes
  • 1 ¾ cups small pasta shells uncooked
  • 1 teaspoon kosher salt
  • crushed red pepper flakes optional
  • parmesan cheese optional


  • Drain ONE can of beans, and set aside.
  • In a large soup pot, heat olive oil. Add onion and pancetta and saute until onions are golden, about 5 minutes. Add garlic and rosemary and saute about 4 additional minutes.
  • Transfer sauteed ingredients to a blender or food processor and add the two other cans of beans (liquid included). Puree until smooth.
  • Add the pureed mixture back into the pot, along with the drained beans, the chicken and beef broth, salt, and crushed tomatoes. Bring to a boil.
  • Once boiling, add the pasta and cook until al dente, stirring occasionally to prevent sticking.
  • Once the pasta is cooked, remove from heat.
  • Taste, and add more salt if necessary.
  • Serve, topped with red pepper flakes and parmesan cheese, if you like.



If you're watching your salt, start with 1 teaspoon salt and work up from there.
You may find that the soup gets a little too thick as the pasta cooks. If so, just add some more broth or water to thin it out.


Calories: 548kcal | Carbohydrates: 72g | Protein: 25g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 2532mg | Potassium: 471mg | Fiber: 14g | Sugar: 3g | Vitamin A: 105IU | Vitamin C: 15.5mg | Calcium: 204mg | Iron: 7.5mg

If you make this recipe, please come back and tell me what you think. Hopefully your family will love it as much as mine does.

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4.72 from 279 votes (148 ratings without comment)
Recipe Rating

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Thursday 11th of July 2024

This was OUTSTANDING. The combination of the beef & chicken broth melded everything together. There was none left to be had!


Wednesday 13th of March 2024

I’d made this soup several times three years ago then rediscovered it. It’s one of my favorite soups because it tastes so indulgent but it’s mostly low cal protein. You can also make it quickly for a simple but delicious and filling dinner.

The only changes I made were an extra clove of garlic, an extra can of beans, a 1/4 cup extra pasta shells (to finish up the box) and an extra cup of broth to accommodate the extra pasta e fagioli lol.

It is so, so good. This is one of my favorite soups to make and enjoy. I’ve shared with neighbors and gotten raves.

Keep a few cans of white beans in your pantry so when the mood strikes you can grab rosemary, pancetta & a fresh baguette and have dinner on the table in 35 minutes.


Sunday 28th of January 2024

Excellent every time I make it it's devoured. Plain and simple does it without the carrots etc that isn't the real pasta fagioli. Wonderful hearty flavor with the chicken and beef broth.


Sunday 7th of January 2024

Just the best ever pasta fagioli omg everyone loved! My go to! I wish I could post pic here, but doesn't matter.. 😊😊


Monday 11th of December 2023

My family really enjoys this. Made it for an ailing neighbor as well and she requested recipe too. It’s a yum yum from us!

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