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Pasta Fagioli (Pasta and Beans)

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Italian Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian pasta and bean soup – the perfect vegetarian dinner for a cold night.

Pasta Fagioli (Pasta and Beans)

Pasta Fagioli

This Pasta Fagioli, usually pronounced pasta fazool is a wonderful and filling meal that will keep you warm and satisfied all winter long. The combination of beans, vegetables, and pasta make for a balanced and nutritious meal, and the tomato broth is packed with flavor. It’s so easy to customize and make your own, so feel free to add any additional vegetables or seasonings to suit your taste. Some of my other dinner ideas for soups are Minestrone, Turkey Meatball Soup and Beef and Acini Di Pepe Soup.

Pasta Fagioli (Pasta and Beans)

If you’re looking for a comforting and satisfying meal, you’ll love this soup. This classic Italian soup is made with simple, inexpensive ingredients like pasta, beans, and vegetables, all simmered together in a flavorful tomato broth. It’s the perfect meal to warm you up on a chilly day, and it’s a great way to use up leftovers or pantry staples. It’s usually pronounced pasta fazool here in the US, derived from its Neapolitan name, pasta e fasule.

My secret to getting my kids to like this soup…

When I was young, I wouldn’t eat beans unless my Mom pureed them. It’s something I still do today to get my picky kids to eat them, which also thickens the soup nicely.

Is Pasta Fagioli Healthy?

Pasta Fagioli is a nutritious and filling meal that can easily be incorporated into a healthy diet. It’s made with ingredients like beans, vegetables, pasta, and broth that provide a good source of fiber, protein, and nutrients.

How To Make Pasta Fagioli

To make Pasta Fagioli, I heat the olive oil in a large pot and sauté the onion and garlic until softened. Add diced carrots and celery and cook for another 5 minutes. Stir in canned tomatoes, broth, water, pureed or whole canned beans, basil and oregano, salt and pepper. Simmer for about 20 minutes, then add the pasta and cook until it’s al dente, about 8-10 minutes. Serve hot with freshly grated Parmesan cheese and chopped basil or parsley.

Tips and Variations

If you prefer your beans whole, you can skip that step. If you want more beans, add an extra can.

  • Gluten-free: Make it gluten-free with your favorite brand of gluten free pasta.
  • Dairy-free: The cheese in this soup is optional, making this soup naturally dairy-free.
  • Vegan and Vegetarian: You can use vegetable broth to keep it vegan or vegetarian.
  • Serving ideas: serve this with some crusty Italian bread on the side and top with your favorite grated cheese.
  • Make it cheesy! For an extra special treat, top this with a slice of melted Alpine Lace Swiss or mozzarella cheese, delicious!

Storage and Freezing

If you want to meal prep, make the soup without the pasta. When ready to eat, cook the pasta and combine. Refrigerate for up to 4 days. Freeze and reheat at a later time for make-ahead meals. To freeze let the soup cool then transfer to freezer safe containers. Freeze up to 3 months. To reheat, microwave from frozen or let it thaw overnight in the refrigerator.

Pasta and Beans Soup with basil

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Pasta Fagioli (Pasta and Beans)

4.91 from 82 votes
Italian Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian pasta and bean soup – the perfect vegetarian dinner for a cold night.
Course: Dinner, Lunch, Soup
Cuisine: Italian
Pasta Fagioli (Pasta and Beans)
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Yield: 5 servings
Serving Size: 1 1/2 cups


  • 1 tbsp olive oil
  • 1/2 onion, chopped
  • 3 cloves garlic, chopped
  • 1 medium celery stalk, chopped
  • 1 medium carrot, finely chopped
  • 15 ounce can cannellini beans, not drained
  • 15 ounce can tomato sauce or crushed tomatoes, I love Tuttorosso
  • 1 large bay leaf
  • 1 tbsp dried basil, or 2 tbsp fresh
  • 1 tbsp dried parsley, or 2 tbsp fresh
  • 1 tsp dried oregano, or 2 tbsp fresh
  • 2 14 ounce cans chicken or vegetable broth
  • 2 cups water
  • kosher salt and pepper to taste
  • 6 oz dry Ditalini pasta or other small pasta, gf pasta for gluten-free
  • grated parmesan cheese for topping (optional
  • fresh basil, for serving


  • In a large heavy pot or Dutch oven, sauté the onion and garlic in olive oil over medium heat.
  • Blend the beans with one cup water in electric blender until almost smooth.
  • Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.
    a pot of Pasta Fagioli
  • Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.
  • Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
  • Ladle soup into bowls and top with grated cheese (extra), if desired.

Last Step:

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If you want to make this more of a bean soup and omit the pasta, add another can of whole beans and omit the pasta.
Meal Prep Tip: Cook the pasta separate if you want to make this ahead. If you refrigerate with the pasta, it will soak up the liquid.


Serving: 1 1/2 cups, Calories: 262.5 kcal, Carbohydrates: 46 g, Protein: 10 g, Fat: 4 g, Saturated Fat: 0.5 g, Cholesterol: 46 mg, Sodium: 623 mg, Fiber: 5.5 g, Sugar: 6 g


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341 comments on “Pasta Fagioli (Pasta and Beans)”

  1. We absolutely love this soup. The first time we made it we followed the recipe, after that we added meat and it is one of our favorites

  2. Avatar photo
    Jann Dyssegard

    Fabulous flavor. I followed recipe except I added a pinch of red pepper flakes, andouille sausage and a little Parmesan.

  3. I made this Sunday evening to meal prep lunches for during the week. I also added an extra can of whole rinsed cannelleni beans and a bit of red pepper flakes. It’s delicious and filing. I meant to add spinach but forgot so will try that next time.

  4. I added a can of beans as well as blending 1 can with water as instructed. I also added a Parmesan rind. This was even better reheated. Will definitely make this again.

  5. So good! Made this again tonight but added two cans of beans. I only partially blended 1 1/2 cans and put the rest of the beans in whole. I added a 30 oz can of crushed tomatoes and cut the pasta back to 5 oz. Came out great!!

  6. This sounds delicious. I’m on diabetic plan so this is 4 of 28 points. Would it be tasty with ground turkey breast? Adds no points and would you just brown it and add? Also do you cook noodles and keep separate in fridge for several days and just add as you make a bowl. This would be lunch for 4 days. Thanks!

    1. I actually just did this! I added ground Turkey breast and browned it before adding the rest of the ingredients. I did cook my pasta separately and stored it in individual bags to pack with the soup. That way it doesn’t get mushy and absorb all the liquid. Comforting!

  7. Sooooo good. Which isn’t surprising because everything on your site is always great but this is definitely going in the rotation.

  8. Avatar photo
    Mindy Costello

    I made this for my weekly lunch prep & the leftovers didn’t last long! So hearty & satisfying. It’s a wonderful soup to share with friends & family, my Dad & boyfriend loved it!

  9. This was so flavorful.
    Made it exactly as directed.
    Only addition was cut up bratwurst in my husband’s portion.

  10. Just put this soup on so waiting for it to be finished. I am disappointed because the recipe ingredients say beans (undrained) yet the video shows you putting the beans (drained) in the blender. But I didn’t drain the beans as per the ingredients list so I hope it doesn’t ruin the soup! I always drain my canned beans but since it says undrained in the ingredients, I didn’t drain them! So which should it be, drained or undrained?

    1. The liquid in the canned beans has nutrients from the bean. The liquid also gives body to your broth. The only bean I ever drain and rinse is black beans.

  11. We really enjoyed this recipe for dinner tonight. We had all the ingredients already and were looking for a healthy, simple dinner for a cold day. We added more celery and carrots.

  12. Making this tonight, the blog instructions and recipe instructions are not the same. Blog calls for diced tomatoes (which I have) and the recipe calls for crushed or sauce. And blog cooks the carrots and celery prior to adding liquid ingredients. Recipe adds all of that together. Can you clarify?

      1. In the article leading up to the printable recipe, under section:
        How To Make Pasta Fagioli
        It states diced tomatoes and to cook carrots and celery
        Printable recipe is different

  13. Avatar photo
    Jessica Callaham

    So good! The soup thickens nicely once the pasta cooks. Used fresh parsley and basil, didn’t have celery so I doubled the carrots. Used my food processor to chop the onions, garlic and carrots, then used it to blend the beans/water. This soup came together very fast and so flavorful! Added some sliced browned Adele’s Italian chicken sausage at the end for my teenage son who prefers more protein. Served it with a slice of crusty whole grain sour dough, some freshly grated Parmigiano-Reggiano and a salad. Very filling!

  14. I made this last night and it was delicious! The flavors were wonderful. I did brown a little lean, ground beef and added it to the soup, and we loved it. Made your 3 ingredient garlic knots to go with it, as well. It was a yummy soup for a cold night. Highly recommend!!

  15. This was excellent! I have leftovers in the freezer for a future, emergency, meal. It’s filling and yummy.

  16. This came out so good. I added extra veggies to help with a nice crunch and i smashed the beans instead of blending.

  17. One of my favs! I add anchovy paste and red pepper flakes with the garlic just before the tomato’s, and a Parmesan wedge then bring to a low boil for 10 minutes before any broth or water. Gives the soup a rich flavor.

  18. Can I substitute great northern beans for cannellini beans (that’s what I have in my pantry right now)?

  19. Avatar photo
    Cheryl Erlandson

    I think this looks great, but wondered if the amounts of basil and parsley are for fresh herbs or dried herbs?

  20. This looks delish! By the way, I have to say that I LOVE your new site! It looks so bright and fresh! Thanks for all you do. 🙂

  21. My family really enjoyed this! Wondering if there is a slight error in the directions, though…I think step 2 should read “Blend can of rinsed, drained beans with one cup of water”

  22. This looks so delicious and love the suggestions to add spinach. One question for the peanut gallery-this is a little high in sodium for me (I have to watch the salt content) and I’m wondering why. Could it be the chicken broth? Maybe could fix with no sodium chicken broth???

    1. I’d look at your canned items—beans, tomato sauce and broth. She doesn’t specify what if low sodium is used. You can plug your items into a nutrition app to get accurate info for your products. I make my homemade chicken broth without salt.

      1. I do not use chicken broth, I use bullion cubes and water, less salter and better for me : )

    2. It’s more than likely the broth and canned items. I also have to cook low sodium so I always substitute no salt canned items if possible and unsalted broths

  23. I never leave comments but I just made this and it’s delicious!!! I used gluten free pasta, added some spinach and red pepper flakes and it’s perfect!! Such a wonderful, comforting soup!

  24. This is delicious and so easy to make!

    I think there’s a typo in the instructions; I think you reversed cup and can in the step of blending the Dan of beans with a cup of water. I added a can full of water (15oz instead of 8). Luckily I caught it and just didn’t add a cup of water to the soup during simmering. 

    Overall we loved it!

      1. When I put this recipe in the WW app it finds up 4 points per serving but listed the pasta as 17 points?

  25. Oh my goodness!  This was GOODNESS with a capital G!  Made it today.  I did add a piece of parmesan rind to the mix and a little parmensan cheese also.  A definite keeper and will go into the soup rotation.  Thank you for your wonderful recipes.  It’s all I ever cook anymore  ❤️😁!

  26. Love this recipe! It’s so easy and so good. If I want a little zip, I add some pepperoncini or pepper flakes.
    I have a request-could you add Potassium into the nutrition information?

  27. Avatar photo
    JoAnne Gaudynski

    Great recipe! lt’s in my rotation. l sometimes saute some pancetta or prosciutto along with the onions and garlic. lt’s added calories, but it’s also added flavor. l also add some shredded escarole at the end,

  28. Made this today and loved it. I added a chopped zucchini, and another can of white beans to make it a little heartier.

    Great flavor + very easy to make

  29. Yummy recipe. Pretty close to what I would expect in an Italian restaurant. I would maybe cut out the cup of water. My blended beans/water mixture was pretty watery. Also, please update the directions to be more clear. I haven’t read all comments, so maybe someone already mentioned these. IE: Am I chopping the onion, mincing or just dumping a 1/2 onion in the pan? The other ingredients mention cutting expectation (chopped), so I chopped. Saute onion and garlic over medium heat. How long? Cook the onions/garlic until browned or just opaque? Step 2 says cup of beans and can of water. Is it supposed to be can of beans and cup of water? Confusing as if someone missed a proof read. Otherwise very good recipe. Had it for early lunch this morning on a reheat after making it for app last night with spags and balls.

  30. Delicious and easy! One of my favorite recipes of Gina’s. I always add Parmesan and it makes it that much better. 

  31. Delicious! I added ground sausage to make it a little more hearty. So good and my kids devour it!

  32. I absolutely LOVE this recipe!!! I always add extra lean meat for my boys and I. My father loves it, too. I love to add some crushed red pepper in for a little kick. I also substitute pinto beans for cannellini beans not for taste but I’m never able to find those beans. Either way, delicious!!!!! 

  33. This soup is amazing.  I have to double the recipe and we freeze the soup. Outstanding recipe.

  34. We LOVE this soup! It is one of the recipes I have leaned on for winter lunches over the last few years. It is light, but flavorful and hearty enough to satisfy. I usually cook and store the noodles separately, so that they don’t soak up all the delicious broth. If you have a Parmesan rind, toss it in and let it simmer with the broth and beans to give even more flavor. Thank yo, Gina, for this wonderful recipe!

  35. I’ve made this recipe several times in the last several (pandemic) months. My wife loves it!! With only she and I it goes for two dinner meals with a bowl left over for my lunch. Try it; you won’t be disappointed!

  36. Avatar photo
    Lisa Aurigemma

    Hi – Wonderful recipe and love the idea of blending the beans as it beautiful disguises them for family members who do not like them! Please confirm if the can should be drained and then add the 1 cup of water to blend?

    Many thanks – all of your recipes are A+++

  37. I believe the confusion for some  with the 2 cups of water comes in step two. I think it should say blend the CAN  of beans with a CUP of water – not the other way around. Sorry if this has already been noted.
    Great soup by the way! I make it quite often.

  38. Avatar photo
    Kristy Foskett

    Absolutely delicious! I added a pound of ground chicken. Hubby loved it and went back for seconds. 

  39. Avatar photo
    Shannon Lohman

    Made this last night! It turned out better than I could have imagined! Definitely a recipe we will continue to make.

  40. I have a question about the 2 cups of water listed in the recipe. In the third paragraph of the directions it says to add 1 cup water and bring to slow boil. What do I do with the other cup of water that is listed in the ingredients? Is the other cup of water supposed to be what I blend the can of Canellini beans with? Thank you!

  41. Avatar photo
    Vitaline Balog

    My husband and I are soup lovers and this did not disappoint. It is my favorite soup when we go Italian and I was anxious to try it. Delicious and filling . Guess what we are having tonight?

  42. This soup is amazing! I made it in my instant pot and it was done in 4 minutes with manual release. I love the full flavour and that it is so low on points!

  43. The herbs in the video look fresh, but one of the older comments says dried. Which is it?
    Can’t wait to try!

  44. How much is in a serving size? I’m doubling this recipe. I’ve made it several times and it is a big hit w the family! Thank you!

  45. Avatar photo
    Catherine Wright

    I made this in the Instant Pot and adapted the instructions based on the Turkey Meatball Ditalini recipe that is somewhat similar. So onions and garlic = saute 4 minutes. Follow the recipe for next steps. High pressure cook for 15 minutes. Then quick release, add ditalini pasta and high pressure for half the recommended cooking time on the package. Quick release.

  46. I added a couple extra cloves of garlic, used crushed tomatoes and added them before the beans to let it cook off the raw tomato flavor a bit. Delicious! I will be making this again.

  47. I made this soup on Sunday to take to work this week. I added a large can of diced tomato and the can of tomato sauce.

  48. I made this again last night. It was as wonderful as always. I really should make this more.

    I looked up my first comment regarding this recipe…it was on April 26, 2009! Hard to believe.

    I’ll have to make the turkey zucchini boats this weekend…

  49. My husband and I absolutely LOVE this soup, we make it almost every week! We just got an Instant Pot, and I see this recipe is tagged for a pressure cooker. What are the instructions for cooking this in an Instant Pot?

    Thanks again for the wonderful recipe!!!

  50. Love this soup! I blend all the veggies for a smooth soup for my picky eaters. I also cook some crumbled Italian turkey sausage and add it to the soup. 

  51. My new favorite soup. I wouldn’t change a thing. Thank you for sharing your recipe . Love love love

  52. Avatar photo
    William Urbanik

    Making this today!!  I added some cut up zucchini that i sautéed in olive oil to get that roasted appearance and flavor in the soup.  

  53. Might be a silly question but are you supposed to drain the beans, then add water? Or just leave the liquid in there?

  54. Love this soup – have made it at least a dozen times. Just wondering if rehires an adaptation for the instant pot? If it’s already been posted – my apologies – I didn’t see it. TIA!!!

  55.  I’ve made a lot of ST recipes and I’m a seasoned home cook,  but I thought this recipe was really bland. I added some red pepper flakes at the end and upped the herbs and seasonings. I used tomato sauce, and maybe it really needs the crushed tomatoes for depth of flavor. I also added a few squirts of tomato paste from a tube as I sautéed the onions. Just felt a little let down by this one. 

  56. I am in love with this soup!! I’ve made it twice now and the only thing I did different is not blend the beans (just because I don’t have a food processor) and added an extra half a can of beans. My whole family loved it (even my 2 year old nephew and yes, we were all very surprised lol). With all the cold weather we’ve been having I will definitely be making it again soon! 

  57. I made this soup this week and it’s delicious! I have a question – when do you add the 2nd cup of water? It calls for 2 cups in the ingredients, but only specifies 1 cup in the directions.

  58. Avatar photo
    Annette Pounders

    I made this soup for the first time tonight.  My family loved it and said that next time I should double it for leftovers.  My only change was I didn’t have any celery so I added fresh yellow and red peppers.  I also added a can of diced tomatoes.  

  59. Delicious! I didn’t have the beans that the recipe called for, so I used Garbanzo and Pinto beans. Excellent! Soup tastes like I’ve been in the kitchen all day.

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    Joy Vivadelli

    This soup is so good! I made it exactly as written. It got better tasting as it was in the fridge for a few days. It made about 3 quarts. I gave one to my sister and kept the other two. I will be sharing this with my daughter-in-law and will make this again. Thank you for the recipe!

  61. Avatar photo
    Joy A Vivadelli

    Just made it this morning. Super easy and delicious. Thank you! I will be making this recipe again.

  62. Hi!
    Was wondering, if I didn’t want to blend the beans do I add a can of water to the pot also or is that only if I blend the beans? Thanks☺️

  63. Another great meal! Thank you for having all these meal plans and wonderful recipes. I’m finding them such a helpful tool for my WW journey.

  64. Avatar photo
    Judy Ukrainetz

    This recipe lacked flavour. My whole family didn’t like it so I wouldn’t make it again or recommend it either. 

  65. Under the nutritional information section, there is nothing listed for saturated fat, sugar, sodium, and cholesterol. I doubt that means they are zero? This sounds very good and I would like to make it, but I’d like to know those values.

  66. Whoa my picky kid ate the whole bowl!  I made it exactly as written except that I blended up the can of beans with a can of diced tomatoes (all I had) both with all their liquid and then added a blob of tomato paste for extra tomato flavor. Also put in an extra carrot. Cooked the pasta in the soup as written and it came out thick and delicious. I think my kid liked the texture better thick like that, I had no idea! I will make this often.

  67. Made this last night. Loved it. When I plugged it into the WW calculator it came out at 7 pts. Did I calculate wrong.

    1. You must use recipe builder when getting points. The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

      The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

  68. Oh my goodness—coming from someone who doesn’t always like a traditional Pasta Fagioli, I decided to make this tonight anyway.  SOOOOOOO glad I did. It was incredible!  My whole family loved it.  I did add some ground beef, because we have a high school footballer who needs his protein, but wow!!  I enjoyed this so much!  Thank you for a great recipe!!

  69. I just made this recipe for dinner last night, and it’s very good! My husband missed the meat, but I did not. I’ll be making this one again!

  70. Very good and easy recipe.  I added TJ’s Italian chicken sausage, some chickpeas and some spinach (and parmesan rind). A good and hearty soup.  A nice change from my own Pasta Fagiole recipe which is white with no tomatoes.

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  73. I loved it! Made many times. A staple for me. Gina, have you ever written directions for instant pot using dry beans? I’d really like that! I have all your cookbooks and I refer to them all the time and your website.

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    Carleen Malone

    I been making this soup for about 2 years now. It is excellent I would not add anything to change this recipe. .

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  77. Do you drain the beans then add to the blender with a fresh cup of water? Or use the bean liquid and one cup of water? Thanks!

  78. This was crazy delicious. Took advice from the comments and added a hint of liquid smoke, one Italian sausage and a Parmesan rind (removed when done). Also used crushed tomatoes.

  79. Sorry if this was asked somewhere in here, but if you do not puree the beans and just add them whole, (1) do you drain and rinse them and (2) would you still use 2 cups of water? Can’t wait to try this! Have made so many of your recipes and they all turn out great!!

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  81. What would the Smart points be for the Pasta Fagioli soup without the pasta and the cheese. Made some on Monday and did not put pasta in it. Did include some ground turkey.

  82. Would this keep ok for a couple of days in the fridge (cooked)? I meal prep lunches on Sunday and I love soup for lunch. It would probably only take us through Wednesday (2 people) but i know some foods aren’t great after they sit. 

  83. Gina, Gina, Gina…this soup is to die for, and it was soooo easy! I made it as is with a few additions: I added fresh chopped spinach along with the pasta, as well a parmesan rind while it was simmering. I couldn't stop eating it, it's that good! Thank you so much for creating so many wonderful recipes and i'm really enjoying your cookbook.

  84. I couldn't find ditalini pasta, so I used gemelli instead. This recipe tasted delicious, but the pasta absorbed so much of the liquid before it cooled down enough to refrigerate. Does the smaller pasta do that as well? Any tricks to avoid it?

  85. What are the new smart points for this recipe? I never can figure out points for a recipe! I am making this today.

  86. I made this last night and it was wonderful! I added the 15 oz can of tomato sauce AND a can of Italian seasoned crushed tomatoes. I ended up adding 2 cups of water, not reading ahead of using the 1 cup for the beans, and it did see a little too much water at first, but i let the soup simmer for about an hour before i added the pasta. I could've actually added a little more water at the end, but the dish ended up great because my husband doesn't really like soup, and this was right in the middle of soup and pasta. This is a great base for italian soup, and I could see this being great for a minestrone: a little less pasta, add some potato and more veggies. Thanks again for another delicious recipe.

  87. I made this tonight and did what Patrick suggested (way back in 2009, apparently): I used my immersion blender to puree just some of the beans after adding them and some of the broth to the pot. This still left enough whole beans to be satisfying, but also gave a nice texture to the finished soup. We had this with a crisp white wine and a fresh boule of homemade rye bread–it was a kind of Jewish deli/Italian trattoria fusion night–totally delicious!

  88. I made this last night, but we added your Italian Turkey Meatballs because we had a pound of turkey that needed to be used. It was wonderful! This recipe will be a staple in our house. Thank you so much!

  89. Making this right now! Going to freeze portions without the pasta and just cook the pasta as needed. ANOTHER smashin recipe! I have only made one of your other recipes but will certainly be making more!

  90. I made this soup last night and it is fantastic!! I will definitely be making a double batch next time… thank you again for posting all of your recipes!!!

  91. This soup is amazing!!! I've made it at least 20 times, but always forgot to leave a review. Easy, cheap to make, and very filling! Love it! I have been trying to make meals without meat a few times a week to help with my food budget, this fits the bill, deliciously!

  92. I made this for dinner tonight and it was delicious! My daughter said it was delish and my son had seconds! I did add a cup of italian sausage to it. It was still very yummy!

  93. This is my favorite pasta fagioli recipe. Delicious! I make this at least 3-4 times a month. It doesn't last too long in my house! Love Gina and all her recipes. I haven't made one I haven't enjoyed yet!

  94. Do noodles turn out mushy after taking out of the freezer .? Is it best to make soup without noodles then freeze and add noodles after

  95. Made this today. Trying really hard to prep and freeze to get my weight going in a better direction. Love this recipe. I added 3 cups french green beans and 1 cup baby lima beans. Cannot thank you enough for this great website. It's really helping. I always say I have nothing but ingredients. Now I can look at your recipes and create healthy dishes.

  96. I've been making this soup for a few years. I love it. It is easy and very satisfying. I add fresh chopped baby spinach at the end. It is soooo…good.

  97. Guess I should have read the comments before making this, but it came out great anyway. Didn't know whether or not to drain/rinse the can of beans prior to putting in the blender (so I didn't). Added a 2nd can of beans (drained and rinsed, not in the blender) because I love beans. Delicious!!!

  98. Made this in the Pressure Cooker in 10 minutes, then added my wheat ditalini and used the saute button so it could boil the pasta and the pasta was done in another 5 minutes, so total 15 minutes in the pressure cooker for those that use one, sooo delicious!

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    Melissa DelBeato

    OMG this soup is amazing!!! I highly recommend using both 1 can tomato sauce AND 1 can diced tomatoes. If you had to choose one over the other I'd choose the tomato sauce. I tried the recipe with just diced tomato and not enough of the rich tomato flavor came through but this was solved by adding a can of tomato sauce :). Also, I eat gfree so I used corn-rice blend fusilli pasta (because that's what I had on hand). One other thing I did was use 1 carton low salt chicken broth (32 oz.) plus the extra water. I did this so I could use up the chicken broth and add more flavor. I used fresh basil and parsley because I had them on had. I used celery salt because I didn't have celery. Cooking is all about using what you have on hand while still trying to stay true to the original recipe. Great job Gina! 🙂

  100. Gina, such a tasty recipe..I added Swiss chard for extra veggies and sprinkled pecorino romano on top. I love the sharp taste it has better than parm. Thank you so much!! ~angela~

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    Lynaia Kennedy

    Gina, made this tonight and everyone liked it very much. I did accidentally add almost a whole tablespoon of oregano…. Great anyway! Thank you so much for the brilliant idea of blending up the beans. Kids didn't even know!! ha ha haaa

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