Pasta Fagioli Soup

An easy, delicious and hearty vegetarian soup that always tastes fresh because we add the Gluten-free pasta just before serving.

Pasta Fagioli Soup

Wholesome, Cozy and Delicious! Bonus: makes a large quanity and freezes well.

If you’re looking for my mother-in-law’s Veggie Bean Soup, click here.

For the Pasta Fagioli Soup, read on!

The temperatures plummeted and it is suddenly freeeezing outside!

And that has me craving all the soup!

Nothing makes me happier than a soup recipe that comes together in no time for a wholesome and warming meal…

And this Gluten-Free Pasta Fagioil is one of my favorites.

Pasta Fagioli Soup is an easy, hearty meal loaded with veggies and beans.

And this simple, cozy soup always tastes fresh and delicious because we cook the pasta separately and immediately before serving.

With just 6 main ingredients plus seasoning, it’s super easy to make.

And the ingredients are all pantry staples so you can decided to make it any time.

It’s a simple base of boxed (or canned) chopped or strained tomatoes and vegetable broth (or chicken broth), plus onions, carrots, celery, cannellini beans, and lots of garlic and parsley, and of course Gluten-Free pasta!

And it comes together in no time!

All you have to do is saute the carrots and celery, then add in and saute the onion.

I like to saute the carrots and celery first because they take longer to cook than the onion and sauteing them first gives them a head start and makes them tender faster so the soup comes together more quickly.

Then add all the rest of the ingredients, bring it to a boil and let it simmer!

You could serve it in as little as 20 minutes but the longer it simmers, the better it tastes so I tend to do 40-60 minutes if time permits.

You might have noticed I haven’t mentioned cooking the pasta in our pasta fagioli soup…

We take a cue from the restaurants…. we cook the pasta separately and only when ready to serve.

Then we place the warm and freshly cooked pasta in each individual bowl along with some of the soup.

The way it tastes fresh and yummy, even if it is previously frozen and de-thawed…

Top with parmigiana reggiano or eat as is.

I’ve also been known to eat it without the pasta… Any way, it is cozy and delicious!

For gluten-free pasta, any small noodle will do but we love Ditalini noodles (We use Le Veneziane)

Bonus: this recipe makes a large quantity, reheats well and freezes well without the pasta.

Hope you love it as much as we do!

Scroll down to see the recipe and leave a comment if you try.

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Recipe

5.0 from 1 reviews

Pasta Fagioli Soup

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Prep time

15 mins

Cook time

60 mins

Total time

1 hour 15 mins

Pasta Fagioli Soup is an easy, hearty meal loaded with veggies and beans. And this simple, cozy soup always tastes fresh and delicious because we cook the pasta separately and immediately before serving. It's great made ahead, reheats well and freezes well without the pasta.

Author: Healthy Gluten-Free Family

Recipe type: Soups, Dinner

Cuisine: Gluten-Free, Vegetarian, Vegan

Serves: 4 servings

Ingredients

2-3 tablespoons olive oil
1 heaping cup onion, very finely chopped
½ heaping cup finely chopped carrots
½ heaping cup finely chopped celery
3-5 cloves garlic, minced (for my family, the more garlic the better)
1 32 oz box of Chicken or Vegetable Broth
1 750 g (26.46 oz) box Pomi chopped tomatoes
1 15oz can + 1 cup cannellini beans, drained and rinsed
1 tablespoon + 1 teaspoon dried parsley (or even a bit more!)
1 teaspoon dried basil
½ tsp pepper or to taste
½ to 1 tsp salt, depending on tastes

Instructions

In a medium sauce pan, heat olive oil over medium heat
Add carrots and celery, turn heat to low and saute 7-10 minutes until starting to soften.
Add onions and continue to saute the vegetable mix for another 10 minutes, stirring frequently and adding a bit olive oil if needed. Onions will be translucent and the entire mixture will be really soft and sautéed.
Add garlic and sauté briefly, about 1 minute
Add salt and pepper, mix well and saute about 1 minute.
Add in tomatoes, broth and beans, parsley and basil. Stir in well.
Let simmer on low heat for at least 20 minutes, preferably 40 minutes to 1 hour.
When ready to serve, prepare gluten-free ditalini ( or other small pastas, we like Le Veneziane gluten-free ditalini) according to package. (We cook ditalini separately so it stays fresh and doesn't over-cook)
Add cooked pasta to each bowl, then serve soup over the pasta.
Top with fresh parmesan cheese (optional) and enjoy!
Soup freezes well, minus the pasta. Make pasta fresh each time.

4 thoughts on “Pasta Fagioli Soup”

Kristin says:

January 13, 2019 at 3:33 pm

This soup was delcious! We loved it! I will definitely be making this again!

Reply
1. Karen of Healthy GF Family says:
  
  January 13, 2019 at 4:43 pm
  
  Great! So happy your family loves it too!
  
  Reply
Heather says:

November 13, 2019 at 11:52 pm

This soup is fantastic. We had a busy day scheduled, so I made it ahead, and instead of simmering, stuck it in the crockpot on low for a few hours. It was delish.

Reply
1. Karen of Healthy GF Family says:
  
  November 14, 2019 at 1:45 pm
  
  Thanks Heather! Happy to hear it worked well in the crockpot too! Thanks for sharing 🙂
  
  Reply