Pasta Fagioli Soup Recipe -
Pasta Fagioli Soup Recipe

Pasta Fagioli Soup

Recipe by  

"A traditional Italian soup. Serve with a crisp salad and a hot loaf of garlic bread and you have a meal! Sprinkle top with grated Parmesan cheese."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


  1. In a large stockpot, combine all above ingredients except pasta. Bring to a boil; cover, and simmer for 40 minutes.
  2. Add pasta and cook uncovered until pasta is tender, about 10 minutes. Ladle soup into individual serving bowls and sprinkle with cheese.
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  • Tip:
  • When a recipe calls for cooked and crumbled bacon, use 1/4 cup purchased cooked real bacon pieces.

Reviews More Reviews

Most Helpful Positive Review
Oct 06, 2008

The flavor is very good overall. I think it is short on broth so I added another can of chicken stock and some more water. (I need plenty for dunking my bread in) Also, it seems like too many noodles so I only added 1/2 amount called for. In the past I've also used cheese filled tortellini rather than shells. Sometimes I use frozen spinach and it works just fine. I will make again.

Most Helpful Critical Review
Oct 20, 2009

Get ready for lots of soup--this recipe makes tons. I omitted the bacon and subbed frozen for canned spinach and added okra. The kids didn't like the spinach in the soup, even though they like it sauteed.

Nov 16, 2008

Made a few changes based on what others had to say, 1st I sauted small onion and some finely chopped celery and carrot at the begining. I added an extra can of chicken broth as well. Used crumbled sausage (excellent)instead of bacon only because I didnt have any. I also added oregano and fresh and dried parsley. Also, just as a general note: Never add pasta directly to any recipe to cook. Cook pasta separately then add to dish. This soup was wonderful. Very hearty, will make again through the winter.

Oct 27, 2008

This was good, but tasted a little like liquid pizza sauce. I think next time I'll only do half of the tomato sauce and add an extra can of broth. The tomato flavor was really really intense, but overall the soup was really good. I left out the bacon because I didn' feel like frying it and added a half a pound of hamburger browned with italian seasoning and diced onion. I'll make this again.

Oct 11, 2008

This soup was amazing! It was also very easy to make too, which is always nice. I did think that the amount of pasta made it more like a stew instead of a soup, but that didn't stop our family from eating it up! I will cut back on the amount of pasta next time though, just to see if we like it better that way. Overall, it was a definite hit that I will be making often.

Apr 07, 2009

VERY TASTY. My husband said it tasted "smooth" and looked fancy enough to serve in a restaurant. Changes we made: Rotini pasta instead of shells, cooked separately as suggested by others. Left out two cups of water and left the lid on the pot while cooking. Used 15oz can of tomato sauce instead of 28. Only had one can Great Northern Beans, so subbed a can of pinto beans for the 2nd. Only used 4 slices bacon. Did not rinse/drain beans, this left enough salt in the soup that none extra was needed. Had a mysterious 14.5 oz can of petite diced tomatoes w/onions and celery, so used that with another 14.5 oz can of regular diced tomatoes. This one is a keeper for the recipe box.

Oct 03, 2008


Jul 09, 2009

I chose not to use the diced tomatos. I thought it would be too much tomato. I also used escarole instead of spinach. And as it thinkened I continued to add chicken broth. Very good.


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  • Calories
  • 350 kcal
  • 17%
  • Carbohydrates
  • 57.9 g
  • 19%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 10 g
  • 40%
  • Protein
  • 18.6 g
  • 37%
  • Sodium
  • 906 mg
  • 36%

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

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