Pasta Fagioli Soup

Pasta Fagioli Soup 

I know you must be thinking....another soup recipe!? But soups are so easy and can be made healthy enough where you get your veggies and protein in without much work. So yes, another soup recipe from me!  LOL!

Plus it makes for large batches so you can enjoy it all week (great for meal prep) or freeze for another time to enjoy. And I encourage making your own soup vs. buying (when you can) this way you control your destiny of ingredients including the sodium. I always opt for low sodium broths - I prefer to add in my own sea salt to my taste. 

Just to be clear, we prounce this soup “pah-sta eh fazh-e-ohl-eh,” ok now that that's clear -  onto this childhood fav of mine! This was my go-to soup growing up from the local Italian Pizzeria by me. It was just so tasty, warm and comforting. Along with a big ol' piece of crusty Italian bread too! I remember the saltiness of the pancetta and creaminess of the beans. I knew it was time to make my own batch! 

I get excited and surprised as to how easy this went together. Just a few ingredients are needed all in 1 large pot (yea!) and within 30 minutes you have a meal! And most of those 30 minutes is the soup just cooking on its own. A shortcut that I always use is buying frozen mirepoix. I say this with all my soup recipes. Why cause more work for myself if I don't have to? I know most chefs frown upon the frozen way for carrots, celery, and onions but it works just great for me! 

Other ingredients needed are;

crushed tomatoes

1 can cannellini beans

vegetable or chicken stock (low sodium/organic if possible)


fresh parsley & basil

salt & pepper

freshly grated parm (optional but so worth it!)

olive oil

Start with sauteing the oil and mirepoix for a few minutes, add in the garlic and simmer for a few minutes more. Next pour in tomatoes, broth, and beans along with the seasonings. Let simmer for about 20 minutes. Viola! Soup is done! Option to add in small pasta. Just cook the pasta separately and then add it in before consuming. I like to use red lentil pasta - fewer carbs and so yummy! 

Store in the fridge for a few days to enjoy (meal prep!) or freeze. (not with the pasta though) I hope you enjoy this childhood fav as much as I do! Be sure to share with me on Instagram or Facebook when you make yourself a batch of this warm and comforting soup! 


1 frozen bag mirepoix mix
1 can cannellini beans (rinsed)
1 26.4oz box of crushed tomatoes (I love Pomi)
1 32oz low sodium vegetable or chicken broth
2 tbsp olive oil
3 garlic cloves chopped
handful fresh parsley & basil, chopped
1/4 cup fresh grated parm cheese
salt & pepper to taste


1. In a medium pot heat oil over medium heat.
2. Add in mirepoix and saute until softened.
3. Add garlic and saute a few minutes.
3. Add in broth, tomatoes, and beans.
4. Mix well. Add in salt & pepper then parsley & basil.
5. Let simmer about 20 minutes