26+ Delicious Pasta Fagioli Soup Recipes for Every Taste

Pasta Fagioli soup is a timeless Italian dish that’s both hearty and comforting. Its rich, savory broth filled with beans, pasta, and vegetables makes it a satisfying meal for any season.

Whether you’re looking for a classic, traditional recipe or a modern twist with bold flavors, Pasta Fagioli can be easily adapted to suit your taste.

With over 26 creative variations, there’s a perfect Pasta Fagioli recipe for every palate.

From spicy sausage and smoky bacon to sweet potatoes and fresh herbs, we’ve compiled an extensive list of recipes to inspire your next kitchen adventure.

Grab a bowl and explore the wonderful world of Pasta Fagioli, where comfort meets creativity in every spoonful!

26+ Delicious Pasta Fagioli Soup Recipes for Every Taste

Pasta Fagioli soup is a versatile dish that brings comfort and joy with each spoonful.

Whether you prefer the classic version or like to experiment with new flavors, the 26+ recipes in this guide offer something for everyone. From rich and hearty to light and fresh, these variations let you explore the endless possibilities that this Italian classic has to offer.

Perfect for a cozy family dinner or a special occasion, Pasta Fagioli will never go out of style.

So gather your ingredients, get cooking, and enjoy the satisfying warmth of a bowl of Pasta Fagioli—your new favorite soup is just a recipe away!

Classic Italian Pasta e Fagioli

This traditional Italian Pasta e Fagioli (pronounced “pah-sta fah-joh-lee”) is a beloved rustic soup that originates from the countryside kitchens of Italy. Simple, hearty, and packed with flavor, this version uses cannellini beans, ditalini pasta, and a rich tomato base with aromatic herbs. It’s a comfort food staple perfect for chilly nights and family dinners.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) crushed tomatoes
• 4 cups vegetable or chicken broth
• 2 cans (15 oz) cannellini beans, drained and rinsed
• 1 cup ditalini pasta
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley and grated Parmesan cheese for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened (about 5–7 minutes).
2. Stir in the crushed tomatoes, broth, oregano, and basil. Bring to a gentle boil.
3. Add the beans and simmer for 15 minutes to allow flavors to meld.
4. Stir in the pasta and cook until al dente, about 10 minutes.
5. Season with salt and pepper to taste.
6. Ladle into bowls and garnish with chopped parsley and a sprinkle of Parmesan cheese.

This classic Pasta e Fagioli is a heartwarming dish that’s both budget-friendly and deeply satisfying. With its roots in peasant cuisine, it proves that humble ingredients can create something extraordinary. Serve with crusty bread for a complete meal that captures the spirit of traditional Italian cooking.

Spicy Sausage Pasta Fagioli

Add a bold twist to the traditional recipe with this Spicy Sausage Pasta Fagioli. This variation features spicy Italian sausage, red pepper flakes, and a deeper tomato flavor. It’s ideal for those who enjoy robust, savory soups with a little heat and extra protein.

Ingredients:

• 1 tbsp olive oil
• ½ lb spicy Italian sausage (casings removed)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 can (15 oz) diced tomatoes
• 3 cups chicken broth
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) white beans (like Great Northern)
• 1 cup small pasta (like elbow macaroni or shells)
• ½ tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil and Parmesan for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add sausage and cook until browned, breaking it up as it cooks.
2. Add onion, garlic, carrot, and celery. Cook until vegetables are softened, about 6–8 minutes.
3. Stir in the diced tomatoes, chicken broth, and beans. Add red pepper flakes if desired.
4. Simmer for 15 minutes to blend flavors.
5. Stir in pasta and cook for 8–10 minutes, or until pasta is tender.
6. Adjust seasoning with salt and pepper. Garnish with fresh basil and Parmesan cheese before serving.

This spicy sausage version of pasta fagioli brings a punch of flavor to the table. The sausage adds richness, while the heat from red pepper flakes balances perfectly with the beans and pasta. It’s a cozy, filling dish that’s sure to become a favorite in households that like their meals with a kick.

Vegetarian Spinach Pasta Fagioli

This Vegetarian Spinach Pasta Fagioli is a wholesome, plant-based take on the classic Italian soup. Packed with fiber-rich beans, tender pasta, and vibrant greens, it’s both nutritious and comforting. The addition of spinach gives it a fresh and earthy flavor while keeping the dish light and healthy.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) fire-roasted tomatoes
• 4 cups vegetable broth
• 2 cans (15 oz) cannellini or navy beans, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 cup small pasta (such as orecchiette or fusilli)
• 1 tsp thyme
• ½ tsp rosemary
• Salt and pepper to taste
• Fresh lemon juice and grated Pecorino Romano (optional)

Instructions:

1. Heat olive oil in a large pot. Sauté onion, garlic, carrots, and celery until soft, about 8 minutes.
2. Add the fire-roasted tomatoes, vegetable broth, thyme, and rosemary. Bring to a boil.
3. Add beans and simmer for 10 minutes.
4. Stir in pasta and cook until tender, about 10 more minutes.
5. In the last 3 minutes, add spinach and stir until wilted.
6. Season with salt, pepper, and a splash of lemon juice for brightness. Serve with cheese if desired.

This vegetarian pasta fagioli is proof that comfort food can be both indulgent and good for you. The mix of beans and spinach provides protein and nutrients, while the savory broth and pasta offer that familiar, cozy flavor. It’s a perfect dish for meatless Mondays, health-conscious eaters, or anyone seeking a lighter take on a beloved classic.

Creamy Tuscan Pasta Fagioli

This Creamy Tuscan Pasta Fagioli brings a luxurious spin to the classic by incorporating creamy white beans, a splash of cream, and Tuscan-inspired herbs. It’s a cozy, silky soup with a rich mouthfeel while maintaining the rustic soul of the original dish. Perfect for an elegant yet simple weeknight dinner.

Ingredients:

• 2 tbsp olive oil
• 1 shallot, minced
• 3 cloves garlic, minced
• 1 carrot, finely diced
• 1 stalk celery, diced
• 2 cans (15 oz) cannellini beans
• 1 cup ditalini pasta
• 4 cups low-sodium vegetable broth
• ½ cup heavy cream
• 1 tsp dried rosemary
• ½ tsp thyme
• Salt and pepper to taste
• 2 tbsp chopped sun-dried tomatoes (optional)
• Fresh basil and grated Asiago for garnish

Instructions:

1. Heat olive oil in a large saucepan over medium heat. Sauté shallots, garlic, carrot, and celery until softened.
2. Add rosemary and thyme, stir, then pour in broth.
3. Mash one can of beans with a fork and add to pot for creaminess; add second can whole.
4. Stir in sun-dried tomatoes (if using) and simmer for 10 minutes.
5. Add pasta and cook until al dente, then reduce heat and stir in cream.
6. Season with salt and pepper. Serve topped with fresh basil and Asiago cheese.

This creamy variation of pasta fagioli is a luscious, satisfying soup that feels both rustic and refined. With its Tuscan flavors and velvety texture, it’s the kind of dish that impresses guests and comforts family alike. Ideal for when you want something simple, but with a little extra flair.

One-Pot Lentil & Pasta Fagioli

This protein-packed One-Pot Lentil & Pasta Fagioli is a hearty twist for legume lovers. By swapping out some of the traditional beans for lentils, you get a thicker, stew-like texture that’s deeply satisfying and loaded with plant-based protein. It’s perfect for busy nights—nutritious, filling, and made in just one pot.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 celery stalk, diced
• ¾ cup dried brown or green lentils, rinsed
• 1 can (15 oz) white beans (e.g., navy or Great Northern), rinsed
• 1 can (15 oz) crushed tomatoes
• 5 cups vegetable broth
• 1 cup elbow macaroni or similar pasta
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Red chili flakes (optional)
• Chopped parsley and a drizzle of olive oil for serving

Instructions:

1. Heat olive oil in a large pot. Sauté onion, garlic, carrots, and celery until softened.
2. Stir in lentils, crushed tomatoes, broth, and Italian seasoning. Bring to a boil.
3. Lower heat and simmer uncovered for 20–25 minutes, until lentils are tender.
4. Stir in white beans and pasta. Cook for another 10 minutes or until pasta is done.
5. Season with salt, pepper, and chili flakes (if using). Serve with parsley and olive oil drizzle.

This one-pot version is ideal for those looking for maximum flavor and nutrition with minimal cleanup. The lentils offer earthy depth and a creamy bite, while the beans and pasta make it undeniably satisfying. It’s a wholesome, no-fuss meal that tastes even better the next day.

Pasta Fagioli with Pesto and Zucchini

Give your pasta fagioli a fresh and vibrant update with this pesto and zucchini variation. The brightness of basil pesto and the tender bite of zucchini transform this soup into a spring or summer favorite. It’s lighter, greener, and bursting with seasonal flavors—great for warmer months or anytime you crave something fresh.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 1 can (15 oz) white beans, drained
• 3 cups vegetable broth
• 1 cup small pasta (like conchigliette or orzo)
• ¼ cup basil pesto (store-bought or homemade)
• Salt and pepper to taste
• Lemon zest (optional)
• Grated Pecorino Romano and pine nuts for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until fragrant.
2. Add diced zucchini and cook until just softened, about 5 minutes.
3. Stir in beans and broth. Bring to a boil.
4. Add pasta and cook until al dente, about 8–10 minutes.
5. Remove from heat and stir in pesto. Adjust seasoning and add lemon zest for brightness.
6. Serve hot, garnished with cheese and pine nuts.

This Pesto and Zucchini Pasta Fagioli is a delightful, garden-inspired take on the classic. With pesto infusing the soup with herby richness and zucchini adding a gentle crunch, it’s a refreshing alternative for anyone seeking a lighter version of this hearty Italian staple. A beautiful bowl for spring lunches or alfresco dinners.

Smoky Bacon and Potato Pasta Fagioli

For those who love a hearty, smoky flavor, this Smoky Bacon and Potato Pasta Fagioli is a must-try. The rich, savory bacon adds depth, while the potatoes lend a creamy texture that balances the beans and pasta perfectly. It’s a satisfying and soul-warming soup that’s great for colder evenings.

Ingredients:

• 4 slices bacon, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 medium potatoes, peeled and diced
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups chicken broth
• 1 cup small pasta (like rotini or farfalle)
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley and grated Parmesan for garnish

Instructions:

1. In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot.
2. Add onion and garlic to the pot, cooking until softened, about 5 minutes.
3. Stir in potatoes, white beans, chicken broth, smoked paprika, and thyme. Bring to a boil.
4. Reduce heat and simmer for 15 minutes, until potatoes are tender.
5. Add pasta and cook until al dente, about 10 minutes.
6. Season with salt and pepper. Serve topped with crispy bacon, fresh parsley, and Parmesan cheese.

This smoky version of pasta fagioli is full of rich, comforting flavors. The bacon gives it a deep, savory kick, while the creamy potatoes create a lush, satisfying base. It’s the kind of dish that makes you want to curl up with a warm bowl on a chilly night.

Butternut Squash and Sage Pasta Fagioli

For a unique fall-inspired version, this Butternut Squash and Sage Pasta Fagioli takes on a seasonal twist with the sweetness of roasted butternut squash and the earthy flavor of fresh sage. The vibrant orange squash pairs beautifully with beans and pasta for a wholesome, cozy meal.

Ingredients:

• 1 small butternut squash, peeled, cubed, and roasted
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup small pasta (like ditalini or orecchiette)
• 10 fresh sage leaves, chopped
• Salt and pepper to taste
• Grated Parmesan and a drizzle of olive oil for serving

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Roast for 20–25 minutes, until tender and lightly caramelized.
2. In a large pot, heat olive oil and sauté onion, garlic, and celery until softened.
3. Add the roasted butternut squash, cannellini beans, vegetable broth, and sage. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Stir in the pasta and cook until al dente, about 8 minutes.
5. Season with salt and pepper. Serve with grated Parmesan and a drizzle of olive oil.

This Butternut Squash and Sage Pasta Fagioli brings out the best of autumn flavors. The sweetness of the squash complements the savory beans and pasta, while the fresh sage adds an aromatic depth that makes this soup truly special. It’s a perfect dish for fall gatherings or any time you want to enjoy the comforts of the season.

Pasta Fagioli with Chicken and Spinach

For a protein-packed variation, this Pasta Fagioli with Chicken and Spinach is a wonderful option. The addition of tender chicken breast and leafy spinach makes the soup even more filling while still retaining the classic bean-and-pasta goodness. It’s a healthy, all-in-one meal that’s perfect for any day of the week.

Ingredients:

• 2 tbsp olive oil
• 2 boneless, skinless chicken breasts, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 celery stalk, diced
• 4 cups chicken broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup small pasta (like penne or rigatoni)
• 3 cups fresh spinach
• 1 tsp dried thyme
• Salt and pepper to taste
• Grated Parmesan for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned and cooked through, about 7–8 minutes. Remove chicken and set aside.
2. In the same pot, sauté onion, garlic, carrots, and celery until softened, about 5–7 minutes.
3. Add chicken broth, beans, pasta, and thyme. Bring to a boil, then reduce heat and simmer for 10–12 minutes, until pasta is tender.
4. Stir in the cooked chicken and spinach, cooking until spinach wilts, about 3 minutes.
5. Season with salt and pepper. Serve with grated Parmesan.

This Chicken and Spinach Pasta Fagioli is a hearty, well-balanced soup that’s full of flavor and nutrition. The chicken adds a boost of protein, while the spinach brings a fresh, vibrant note to the dish. It’s an easy, one-pot meal that satisfies the whole family without skimping on flavor.

Pasta Fagioli with Roasted Garlic and Lemon

This Pasta Fagioli with Roasted Garlic and Lemon adds a zesty, aromatic twist to the traditional recipe. Roasting the garlic deepens its flavor, transforming it into a mellow sweetness that pairs beautifully with the brightness of lemon. It’s a light, yet flavorful soup perfect for a refreshing meal on any day.

Ingredients:

• 1 head of garlic
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup small pasta (like farfalle or orecchiette)
• 1 tsp dried oregano
• 1 tsp dried basil
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish
• Grated Parmesan for serving

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the top off the head of garlic, drizzle with olive oil, and wrap in foil. Roast for 30–35 minutes until soft and golden.
2. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until softened, about 5 minutes.
3. Squeeze the roasted garlic out of its skins and add it to the pot with the onion. Stir to combine.
4. Add the beans, vegetable broth, oregano, and basil. Bring to a boil and then reduce to a simmer for 10 minutes.
5. Stir in pasta and cook until al dente, about 8 minutes.
6. Add lemon juice, zest, salt, and pepper. Stir well.
7. Serve with fresh parsley and a generous sprinkle of Parmesan.

This Pasta Fagioli with Roasted Garlic and Lemon brings a fresh and vibrant twist to the classic soup. The roasted garlic gives the soup a deep, almost caramelized flavor, while the lemon adds a refreshing brightness that complements the creamy beans and pasta. It’s a great choice for anyone craving a lighter, yet still comforting, bowl of soup.

Mushroom and Barley Pasta Fagioli

Mushrooms add an earthy, umami-rich depth to this Mushroom and Barley Pasta Fagioli, creating a hearty and satisfying dish with a delightful chewiness from the barley. This variation is perfect for mushroom lovers and those who enjoy a rustic, flavorful soup full of texture and layers.

Ingredients:

• 2 tbsp olive oil
• 1 lb mixed mushrooms (cremini, shiitake, button), sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup pearl barley
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup small pasta (like ditalini or shells)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish
• Grated Parmesan for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the mushrooms and sauté until browned and tender, about 8 minutes.
2. Add onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the barley, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes, until the barley is tender.
4. Add the beans and pasta, and cook for an additional 10 minutes, until the pasta is al dente.
5. Stir in rosemary, salt, and pepper. Serve hot, garnished with fresh parsley and Parmesan.

This Mushroom and Barley Pasta Fagioli is a rich, hearty soup that adds a delightful depth of flavor from the mushrooms and barley. The chewiness of the barley enhances the texture, while the mushrooms contribute their earthy umami notes. It’s a comforting and satisfying soup, perfect for those craving a filling, yet light, meal.

Pasta Fagioli with Roasted Red Peppers and Spinach

This Pasta Fagioli with Roasted Red Peppers and Spinach adds a sweet and smoky flavor to the classic recipe. Roasted red peppers bring a deep, charred sweetness, while fresh spinach adds a burst of green. It’s a vibrant, nutrient-packed soup that is as colorful as it is flavorful.

Ingredients:

• 2 red bell peppers
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup small pasta (like orzo or elbow macaroni)
• 2 cups fresh spinach
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish
• Grated Parmesan for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 25–30 minutes, turning halfway, until the skins are charred. Let them cool, then peel and chop.
2. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened, about 5 minutes.
3. Stir in the roasted red peppers, cannellini beans, and vegetable broth. Bring to a boil.
4. Add pasta and cook until al dente, about 8–10 minutes.
5. Stir in fresh spinach and smoked paprika, cooking until the spinach wilts.
6. Season with salt and pepper. Serve with fresh basil and a sprinkle of Parmesan.

This Pasta Fagioli with Roasted Red Peppers and Spinach is a colorful and flavorful variation of the classic. The sweetness of the roasted peppers combined with the hearty beans and pasta creates a balanced, comforting soup, while the spinach adds a healthy boost. It’s a great way to incorporate more vegetables into your meals without sacrificing flavor.

Pasta Fagioli with Poblano Peppers and Corn

This southwestern-inspired Pasta Fagioli takes a flavorful turn with roasted poblano peppers and sweet corn. The smoky, mild heat of the poblanos and the sweetness of corn bring new life to this hearty soup. It’s a great fusion dish with a Mexican twist, perfect for those looking for something exciting and different.

Ingredients:

• 2 poblano peppers
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup small pasta (like elbow macaroni or small shells)
• 1 cup frozen corn kernels
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place poblano peppers on a baking sheet and roast for 20–25 minutes, turning halfway, until skins are charred. Let cool, then peel and chop.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the roasted poblano peppers, black beans, white beans, and vegetable broth. Bring to a boil.
4. Add pasta and cook until al dente, about 8 minutes.
5. Stir in the frozen corn, cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld.
6. Serve with fresh cilantro and a squeeze of lime.

This Pasta Fagioli with Poblano Peppers and Corn offers a delightful twist on the classic, combining Southwestern flavors with the heartiness of traditional pasta fagioli. The smoky poblanos and sweet corn add layers of flavor that make this dish stand out, creating a comforting and vibrant meal.

Pasta Fagioli with Shrimp and Tomato Basil

This version of Pasta Fagioli features succulent shrimp and a fresh tomato basil base, creating a lighter, seafood-infused soup that still holds all the warmth and satisfaction of the classic. The shrimp adds a burst of protein, while the tomato and basil provide a bright, summery flavor profile.

Ingredients:

• 1 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) crushed tomatoes
• 4 cups vegetable or seafood broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup small pasta (such as ditalini or penne)
• 1 cup fresh basil, chopped
• Salt and pepper to taste
• Grated Parmesan for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add shrimp and cook for 2-3 minutes per side, until just pink. Remove from the pot and set aside.
2. In the same pot, sauté onion and garlic until softened, about 5 minutes.
3. Stir in crushed tomatoes, broth, and cannellini beans. Bring to a boil.
4. Add pasta and cook until al dente, about 10 minutes.
5. Stir in cooked shrimp and fresh basil. Cook for an additional 2-3 minutes to warm the shrimp through.
6. Season with salt and pepper. Serve with grated Parmesan.

This Pasta Fagioli with Shrimp and Tomato Basil offers a seafood lover’s dream with the perfect balance of rich tomato, fragrant basil, and tender shrimp. The beans and pasta make it filling, while the freshness of the ingredients keeps it light and bright, making it a great choice for a satisfying summer meal.

Pasta Fagioli with Sweet Potatoes and Kale

Packed with nutrients and vibrant colors, this Pasta Fagioli with Sweet Potatoes and Kale adds hearty sweet potatoes and earthy kale to the mix. The sweetness of the potatoes complements the savory beans and pasta, while the kale provides a healthy green boost. It’s a nutritious and satisfying twist on the classic dish.

Ingredients:

• 1 tbsp olive oil
• 2 medium sweet potatoes, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 stalk celery, diced
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup small pasta (such as orecchiette or shells)
• 3 cups fresh kale, chopped
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh lemon juice for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced sweet potatoes and cook for 8–10 minutes until slightly softened.
2. Add onion, garlic, carrots, and celery, and cook until vegetables are softened, about 5 minutes.
3. Stir in the vegetable broth, cannellini beans, and thyme. Bring to a boil, then reduce to a simmer for 10 minutes.
4. Add pasta and cook until al dente, about 10 minutes.
5. Stir in chopped kale and cook until wilted, about 3–5 minutes.
6. Season with salt and pepper and finish with a squeeze of fresh lemon juice for brightness.

This Pasta Fagioli with Sweet Potatoes and Kale is a warming, healthful version that brings an earthy sweetness to the soup. The combination of hearty sweet potatoes, nutrient-packed kale, and tender pasta makes for a comforting and nutritious meal that’s perfect for chilly days or as a wholesome, filling dish.

Pasta Fagioli with Artichokes and Sun-Dried Tomatoes

This vibrant Pasta Fagioli combines the earthy, tangy flavors of artichokes with the sweet, slightly tart taste of sun-dried tomatoes. These ingredients add a Mediterranean flair to the classic soup, making it a unique, flavorful dish. The artichokes bring a tender bite, while the sun-dried tomatoes infuse the soup with rich, deep flavor.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) artichoke hearts, drained and chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup small pasta (like ditalini or farfalle)
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil or parsley for garnish
• Grated Parmesan for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the chopped artichoke hearts and sun-dried tomatoes, and cook for another 2 minutes to allow the flavors to meld.
3. Add the cannellini beans, vegetable broth, oregano, and basil. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Stir in the pasta and cook until al dente, about 8 minutes.
5. Season with salt and pepper, then serve with fresh basil or parsley and a sprinkle of Parmesan cheese.

This Pasta Fagioli with Artichokes and Sun-Dried Tomatoes introduces a Mediterranean twist to the classic dish. The combination of tangy artichokes and sweet sun-dried tomatoes creates a deliciously unique flavor profile that pairs perfectly with the creamy beans and pasta. It’s a perfect choice for a light, flavorful meal with a touch of elegance.

Spicy Chorizo and Kale Pasta Fagioli

For those who enjoy a bit of heat, this Spicy Chorizo and Kale Pasta Fagioli adds the bold, smoky flavors of chorizo sausage and a kick of spice. The hearty kale balances the richness of the sausage, while the beans and pasta provide the classic comfort. This soup is perfect for a filling, spicy meal.

Ingredients:

• 1 tbsp olive oil
• 8 oz chorizo sausage, casing removed and crumbled
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups chicken or vegetable broth
• 1 cup small pasta (such as rotini or shells)
• 3 cups fresh kale, chopped
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the crumbled chorizo and cook until browned and crispy, about 5–7 minutes.
2. Add the onion and garlic to the pot and sauté until softened, about 3 minutes.
3. Stir in the cannellini beans, chicken or vegetable broth, smoked paprika, and crushed red pepper flakes. Bring to a boil.
4. Add the pasta and cook until al dente, about 8 minutes.
5. Stir in the chopped kale and cook until wilted, about 3 minutes.
6. Season with salt and pepper. Serve hot, garnished with fresh cilantro.

This Spicy Chorizo and Kale Pasta Fagioli is perfect for spice lovers. The rich, smoky chorizo adds a wonderful depth of flavor, while the heat from the crushed red pepper and paprika elevates the dish. The kale brings a fresh, earthy component to balance out the richness of the sausage. It’s a hearty and satisfying soup that will warm you up inside and out.

Pasta Fagioli with Zucchini and Ricotta

This version of Pasta Fagioli features fresh zucchini and a dollop of creamy ricotta cheese to create a lighter yet equally comforting soup. The zucchini adds a mild sweetness and texture, while the ricotta offers a smooth, creamy finish. This is a great option for those who want a fresh, vegetable-focused version of the classic.

Ingredients:

• 1 tbsp olive oil
• 2 medium zucchini, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup small pasta (such as farfalle or penne)
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1/2 cup ricotta cheese
• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add zucchini, onion, and garlic, and cook until softened, about 5–7 minutes.
2. Stir in the cannellini beans, vegetable broth, oregano, and basil. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add the pasta and cook until al dente, about 8 minutes.
4. Season with salt and pepper.
5. Serve the soup with a dollop of ricotta cheese on top and garnish with fresh basil or parsley.

This Pasta Fagioli with Zucchini and Ricotta is a lighter take on the traditional soup, with the zucchini adding freshness and texture, and the ricotta giving it a creamy, rich finish. It’s a comforting, flavorful option that focuses on seasonal vegetables and a simple, satisfying taste. The ricotta adds a luxurious touch, making each spoonful feel indulgent.

Pasta Fagioli with Bacon and Brussels Sprouts

This hearty Pasta Fagioli incorporates crispy bacon and roasted Brussels sprouts, adding a smoky and savory depth to the classic soup. The combination of rich bacon and the slightly bitter Brussels sprouts pairs perfectly with the creamy beans and tender pasta, making it a flavorful and satisfying meal.

Ingredients:

• 4 slices bacon, chopped
• 1 lb Brussels sprouts, trimmed and halved
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups chicken or vegetable broth
• 1 cup small pasta (such as orecchiette or ditalini)
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 20–25 minutes, until golden and crispy on the edges.
2. In a large pot, cook the chopped bacon over medium heat until crispy, about 5–7 minutes. Remove the bacon and set aside, leaving the bacon fat in the pot.
3. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
4. Stir in the cannellini beans, chicken or vegetable broth, and thyme. Bring to a boil, then reduce to a simmer for 10 minutes.
5. Add the pasta and cook until al dente, about 8 minutes.
6. Stir in the roasted Brussels sprouts and cooked bacon. Season with salt and pepper.
7. Serve hot, garnished with fresh parsley.

This Pasta Fagioli with Bacon and Brussels Sprouts combines crispy bacon and roasted Brussels sprouts for an added layer of flavor that takes the traditional soup to a new level. The smoky bacon and sweet, charred Brussels sprouts complement the creamy beans and pasta, creating a perfect balance of textures and flavors. It’s a comforting and filling dish that’s ideal for any occasion.

Pasta Fagioli with Butternut Squash and Sage

This version of Pasta Fagioli is infused with the rich sweetness of roasted butternut squash and the earthy aroma of fresh sage. The creamy squash perfectly complements the beans and pasta, while the sage adds a lovely herbaceous note. It’s a comforting and seasonal dish that’s perfect for fall and winter.

Ingredients:

• 1 small butternut squash, peeled and diced
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup small pasta (such as farfalle or shells)
• 1 tsp dried sage or 2 tbsp fresh sage, chopped
• Salt and pepper to taste
• Fresh Parmesan for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, and spread it in a single layer on a baking sheet. Roast for 20–25 minutes, until tender and slightly caramelized.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Stir in the cannellini beans, vegetable broth, and sage. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add the pasta and cook until al dente, about 8 minutes.
5. Stir in the roasted butternut squash and season with salt and pepper.
6. Serve with a generous sprinkle of fresh Parmesan cheese.

This Pasta Fagioli with Butternut Squash and Sage is a perfect way to enjoy the flavors of the season. The sweet and creamy butternut squash pairs beautifully with the savory beans and pasta, while the sage adds an aromatic touch. It’s a rich, comforting soup that’s great for cozy evenings and holiday meals.

Pasta Fagioli with Spicy Sausage and Roasted Tomatoes

This version of Pasta Fagioli features spicy sausage and roasted tomatoes, adding a bold, savory kick to the classic soup. The sausage brings a rich, spicy depth, while the roasted tomatoes contribute a sweet and slightly smoky flavor. It’s a hearty, flavorful soup that’s perfect for those who love a little heat.

Ingredients:

• 1 tbsp olive oil
• 1 lb spicy Italian sausage, casing removed and crumbled
• 1 pint cherry tomatoes, halved
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups chicken broth
• 1 cup small pasta (such as rotini or penne)
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional, for extra heat)
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15–20 minutes, until tender and caramelized.
2. In a large pot, heat olive oil over medium heat. Add the crumbled sausage and cook until browned and crispy, about 7–10 minutes. Remove the sausage and set aside.
3. In the same pot, sauté onion and garlic until softened, about 5 minutes.
4. Stir in the cannellini beans, chicken broth, oregano, and crushed red pepper flakes. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add the pasta and cook until al dente, about 8 minutes.
6. Stir in the roasted tomatoes and cooked sausage. Season with salt and pepper.
7. Serve hot, garnished with fresh basil or parsley.

This Pasta Fagioli with Spicy Sausage and Roasted Tomatoes is perfect for those who love bold, spicy flavors. The combination of savory sausage, sweet roasted tomatoes, and tender beans makes for a rich, satisfying soup with layers of complexity. It’s ideal for a cozy weeknight meal or a flavorful addition to your dinner table.

Pasta Fagioli with Lemon and Arugula

This refreshing take on Pasta Fagioli features the bright, zesty flavors of lemon and peppery arugula. The lemon adds a burst of freshness to the soup, while the arugula introduces a lovely, slightly bitter contrast that balances the richness of the beans and pasta. It’s a perfect dish for warmer months or when you’re craving something light yet hearty.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup small pasta (such as orecchiette or ditalini)
• 1 lemon, zested and juiced
• 2 cups fresh arugula, chopped
• Salt and pepper to taste
• Fresh Parmesan for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in the cannellini beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add the pasta and cook until al dente, about 8 minutes.
4. Stir in the lemon zest, lemon juice, and chopped arugula. Cook for another 2-3 minutes, allowing the arugula to wilt.
5. Season with salt and pepper to taste.
6. Serve hot, topped with freshly grated Parmesan.

Pasta Fagioli with Lemon and Arugula offers a lighter, brighter version of the classic soup. The fresh lemon zest and juice bring a refreshing acidity, while the arugula adds a peppery note that contrasts beautifully with the creamy beans and pasta. It’s a fresh and vibrant meal that feels like a spring or summer treat.

Pasta Fagioli with Ground Turkey and Spinach

This Pasta Fagioli is made healthier with lean ground turkey and nutrient-packed spinach, offering a lighter, protein-rich twist on the traditional recipe. The turkey adds a mild, savory flavor, while the spinach gives the soup an earthy quality that pairs well with the creamy beans and pasta. This is a great option for those seeking a leaner but still comforting dish.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups chicken or vegetable broth
• 1 cup small pasta (such as rotini or shells)
• 3 cups fresh spinach, chopped
• 1 tsp dried Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground turkey and cook until browned, breaking it up as it cooks, about 7–8 minutes.
2. Add the chopped onion and garlic to the pot, cooking until softened, about 5 minutes.
3. Stir in the cannellini beans, chicken or vegetable broth, and Italian seasoning. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add the pasta and cook until al dente, about 8 minutes.
5. Stir in the chopped spinach and cook until wilted, about 2–3 minutes.
6. Season with salt and pepper, and serve hot, garnished with fresh parsley.

This Pasta Fagioli with Ground Turkey and Spinach is a lighter yet satisfying version of the classic. The ground turkey provides lean protein, while the spinach adds both nutrition and flavor. It’s a healthy and comforting soup that’s perfect for a hearty but guilt-free meal.

Pasta Fagioli with Coconut Milk and Sweet Chili

For a unique twist, this Pasta Fagioli combines the creaminess of coconut milk with the sweet and spicy kick of chili sauce. The coconut milk adds a silky texture, while the sweet chili sauce provides just the right balance of heat and sweetness. It’s a fun and exotic take on the traditional dish, perfect for those looking to try something new.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup small pasta (such as penne or ditalini)
• 1 can (14 oz) coconut milk
• 2 tbsp sweet chili sauce
• 1 tsp grated fresh ginger
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in the cannellini beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add the pasta and cook until al dente, about 8 minutes.
4. Stir in the coconut milk, sweet chili sauce, and grated ginger. Cook for another 3–5 minutes, allowing the flavors to meld.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This Pasta Fagioli with Coconut Milk and Sweet Chili is an exciting fusion of flavors that brings a creamy, slightly spicy, and subtly sweet profile to the classic soup. The coconut milk adds richness, while the sweet chili sauce gives a zesty kick, making this a comforting yet adventurous dish that’s perfect for those who enjoy unique flavor combinations.

Pasta Fagioli with Roasted Garlic and Parmesan Broth

This rich and savory version of Pasta Fagioli is infused with the deep flavors of roasted garlic and a Parmesan-packed broth. Roasting the garlic brings out its sweetness, while the Parmesan adds a savory umami that elevates the soup to new heights. It’s a comforting and indulgent take on the classic, perfect for a cozy meal.

Ingredients:

• 1 head garlic
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups chicken or vegetable broth
• 1 cup small pasta (such as ditalini or elbow macaroni)
• 1/2 cup grated Parmesan cheese
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, and wrap it in foil. Roast for 30–40 minutes, until soft and golden.
2. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
3. Squeeze the roasted garlic out of the skins and stir it into the pot.
4. Add the cannellini beans, chicken or vegetable broth, and thyme. Bring to a boil, then reduce to a simmer for 10 minutes.
5. Stir in the pasta and cook until al dente, about 8 minutes.
6. Add the grated Parmesan and stir until it melts into the broth, creating a rich, cheesy base.
7. Season with salt and pepper, and serve hot, garnished with fresh parsley.

This Pasta Fagioli with Roasted Garlic and Parmesan Broth brings comforting, rich flavors to the classic soup. The roasted garlic adds a depth of sweetness, while the Parmesan cheese creates a savory, velvety broth. It’s an indulgent and hearty soup perfect for a cozy evening.

Pasta Fagioli with Mushrooms and Truffle Oil

This gourmet twist on Pasta Fagioli includes earthy mushrooms and a luxurious drizzle of truffle oil, giving the soup an elegant, rich flavor profile. The mushrooms enhance the umami of the soup, while the truffle oil adds a decadent touch that will make you feel like you’re dining at a fine restaurant. Perfect for special occasions or when you want to treat yourself.

Ingredients:

• 1 tbsp olive oil
• 1 lb mixed mushrooms (shiitake, cremini, or button), sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup small pasta (such as farfalle or penne)
• 1 tbsp fresh thyme leaves
• 1 tbsp truffle oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced mushrooms and sauté until they release their moisture and become golden, about 7–8 minutes.
2. Add the chopped onion and garlic to the pot and sauté until softened, about 5 minutes.
3. Stir in the cannellini beans, vegetable broth, and thyme. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Add the pasta and cook until al dente, about 8 minutes.
5. Drizzle in the truffle oil, stirring to incorporate, and season with salt and pepper.
6. Serve hot, garnished with fresh parsley.

This Pasta Fagioli with Mushrooms and Truffle Oil takes the traditional soup to a whole new level of sophistication. The earthy mushrooms complement the creamy beans, while the truffle oil adds a luxurious, aromatic finish. It’s the perfect dish for a special meal or when you want to enjoy something a little indulgent.