pasta e fagioli

Pasta e Fagioli Soup

Simple and quick dinner that's full of flavor. If you don't have cherry tomatoes, substitute a can of crushed tomatoes. 
Course Main Course
Cuisine Italian
Keyword Pasta Fagioli, soup
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 4 people
Calories 379kcal


  • 4 strips bacon, diced
  • 1 cup onion, diced (about half a large onion)
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 2 cups cherry tomatoes, halved
  • 1 teaspoon kosher salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oreganno
  • 1/2 teaspoon dried thyme
  • 6 cups chicken broth
  • 1 can pinto beans (can substitute cannellini beans)
  • 6 ounces small pasta (small shells or ditalini)
  • grated parmesan for serving, optional


  • Heat a large pot or dutch oven over medium high heat. Add the bacon and cook until starting to lightly brown, about 4 minutes. Stir in the onion, carrots, and celery, and cook for another 4 minutes, until vegetables start to soften. Add in the garlic, cherry tomatoes, and seasonings, and cook until the tomatoes start to wilt, about 3 minutes. 
  • Pour in the broth and beans and bring to a simmer. Add in the pasta and cook until al dente. Serve with a sprinkle of parmesan. 


Make-ahead tip: Make the entire batch of soup but boil the pasta separately. Cool and store both the soup and pasta in the fridge in separate containers. When ready to eat, add the pasta to the soup.