Pasta Fagioli Soup II Recipe -
Pasta Fagioli Soup II Recipe
  • READY IN hrs

Pasta Fagioli Soup II

Recipe by  

"A quick and easy Italian favorite. Garnish with grated Romano cheese."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. In a large stock pot, combine diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, bacon, parsley, garlic powder, salt, pepper, and basil. Bring to a boil, and let simmer for 40 minutes, covered.
  2. Add pasta and cook uncovered until pasta is tender, approximately 10 minutes. Ladle soup into individual serving bowls, sprinkle cheese on top, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Mar 18, 2006

The first time we tried the recipe it was great but needed some extra help. We replaced the bacon with ½-pound Italian sausage cooked and finely chopped in a food processor. We added ¼ cup diced onions and 1 more cup of water. We found during first time, after adding the pasta, the soup was bit too thick. We also halved the salt (½ and ¼ teaspoon), because after adding cheese, we found it a little salty. We also substituted pasta with whole-wheat elbows. The recipe was a 5 star to start, the 2nd time we made it with these modifications we needed 6th star!

Most Helpful Critical Review
Nov 07, 2012

I come from an Italian family. A real Italian recipe uses fresh everything. I used Italian sausage, fresh crushed tomatoes, fresh spinach, fresh garlic, fresh parsley, oregano and basil.....and it was wonderful. Baked 2 loaves of french bread and it was a meal to remember......I will use my version from now on.

Jan 28, 2014

Overall this was great soup...very close to Olive Garden..I substituted the bacon (why bacon??)for Italian sausage which was much better. I also omitted the salt..didn't need it at all. Next time I will cut down on garlic...whoaaa! 1/8 of a teaspoon of garlic powder is equal to 1 clove..and this recipe totalled 9 cloves! No one came near me for days! Update-use fresh spinach and add at the end. Also, use cannellini beans instead of northern. Yum!

Jun 21, 2003

EXCELLENT! Thanks for a great recipe. My husband had been asking for this for a while but doesn't like the kind of Fagioli that is too tomatoee. This one was perfect. Used frozen spinach and added a little olive oil, chopped onions and Italian Seasoning. Will make it again, especially on cold winter nights.

Nov 01, 2005

This recipe is FANTASTIC. To "kick it up a notch" I use crumbled hot italian sausage in place of the bacon, add a dash or two of crushed red pepper, include the liquid from the spinach, and use one of those "Natural Goodness" boxes of chicken broth. The seashells tend to asborb a lot of the liquid after sitting for a while, so I like to use the small shells, and fewer than 1/2 the bag. I get rave reviews on this ALL THE TIME and it is some of my friend's favorites!

Nov 08, 2003

EXCELLENT! I did saute some chopped onions and a stalk of celery with the minced garlic before hand. It really made a difference! I didn't have a 29 oz. can of diced tomatoes so I just used one can of 14.5oz of the "petite diced" tomatoes. It doesn't need 8 slices of bacon, it gave it a great smoky flavor with 3 or 4. It turned out fabulous!! Very quick and easy.

Jul 23, 2003

My dinner guests loved this soup! I did use frozen chopped spinach instead of canned. It was great.

Nov 05, 2010

Not sure quite how to rate this, 'cause I did make quite a few changes based on other reviews and my own preferences, but the soup I ended up with was AWESOME! I began by sauteeing 1/2 an onion and celery in about 2 tsp of olive oil in my Dutch oven. Once the veggies were tender, I added the 2 cans of undrained beans, 6 cups of chicken broth, an 8 oz can of tomato sauce, 1 cup of water, 2 tsp of minced garlic and the spices... although I cut back to 1/2 tsp of salt since I used more broth, and also added 1/2 tsp of oregano and 1/4 tsp of red pepper flakes. While simmering for the 40 minutes, I sauteed 1 lb hot turkey italian sausage (removed from casings) and then drained the excess grease. Once the soup was done simmering, I added a package of FRESH spinach and it wilted within a couple minutes, and then stirred in the sausage. I added about 1.5 cups of whole wheat elbows and simmered for another 5 minutes, then removed from heat, so they gradually cook the rest of the way while the soup cooled. I added fresh parmesan and fresh cracked pepper to each serving and it was one of the best soups I've ever had! Thanks for the jumping off point!


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  • Calories
  • 288 kcal
  • 14%
  • Carbohydrates
  • 48.5 g
  • 16%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 3.6 g
  • 6%
  • Fiber
  • 7.9 g
  • 32%
  • Protein
  • 15.8 g
  • 32%
  • Sodium
  • 1135 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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