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Pasta Fagioli

Pasta Fagioli

"A traditional Italian soup. Serve with a crisp salad and a hot loaf of garlic bread and you have a meal! Serve with grated Parmesan cheese on top."
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50 m servings 225 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 758 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
  2. Add pasta and cook 10 minutes, until pasta is tender.
  3. Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

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Read all reviews 311
  1. 457 Ratings

Most helpful positive review

Four and a half stars. Husband really liked it. These are the changes I made: used a full 32 oz. of Kitchen Basics original chicken stock. One can Italian-style stewed tomatoes instead of tomato...

Most helpful critical review

I can't say I particularly cared for this. It was much too SPICY and had way too much celery. If you make this, you should decrease the amount of red pepper. The best part was the smell it made....

Most helpful
Most positive
Least positive

Four and a half stars. Husband really liked it. These are the changes I made: used a full 32 oz. of Kitchen Basics original chicken stock. One can Italian-style stewed tomatoes instead of tomato...

This is the best pasta fagioli that I have ever tasted and I was raised on this stuff. What I love most is that it is affordable, easy, and delicious. The only bad thing is that it doesn't mak...

Not quite the Italian version I grew up with but good anyway. This is my version: No celery-substitute chopped carrots here (sweeter). Pepper flakes only to taste-don't use if you dont like(I do...

This recipe was a big hit with my family! We had a family dinner last week it was an Italian pot luck. I was told that I would never have to go to Olive Garden again for their soup. Thanks for t...

Excellent recipe! The only addition I made is some chopped spinach at the end. Served with a chopped salad and garlic bread...a fabulous meatless soup...

The whole family loves this soup. It is one of our favorites. I follow the recipe exactly as written and comes out delicious every time.

Excellent Recipe!! As far as other reviewers have said i did not find this recipe to spicy. I actually added 1/2 tsp of red peppers, turned out fantastic. The recipe may benefit from 1 more can ...

This soup is really good. I added a can of pasta style tomatoes and used Cavattippi pasta and no beans but one could substitute kidney beans for the canellini beans.

Made this with normal pasta not spinach on several occasions. Now a regular in my house, I even remember this one of the top of my house now! Yummy but don't freeze and reheat it unless you don'...

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