We’re celebrating soup month with this Pasta e Fagioli soup recipe. Soup is one of those recipes that is pretty hard to mess up. It gives us much grace. But, if you’ve been making soups for awhile, maybe you’re looking to up your soup game? Here are a few ideas to take your soup to the next level.

pasta e fagioli soup in a black bowl

Throw in the rind of your parmesan cheese.

The outer edge of Parmesan cheese hardens over time, but it still contains full flavor. Plus, it contributes 3/4 secrets to an amazing soup: salt, fat and acid (thanks to the dairy content). Simply toss the rind into the soup and simmer along with the other ingredients. When the soup is done, the Parmesan rind may have simply dissolved, great! If there’s still some left, and it’s soft enough, slice it up and toss back into the soup (or nibble away).
Roast Your Veggies First
This works especially well if you plan on blending your veggies, for example, butternut squash soup. Roast them for half the amount of time you normally would, then mix them into a warm pot of broth.

DIY Stock

Your soup will not only be more flavorful, but you’ll gain the nutrients from bone both + and control your sodium content with DIY stock. We love to use our instant pot to make stock after roasting whole chickens. A good instant pot stock takes a quarter of the time compared to broth on the stovetop.
You’ll love how quickly this Pasta Fagioli soup comes together, plus serves as a great freezer meal as well!
Check out our other favorite soup recipes:

Creamy White Bean and Kale Soup

white bean and kale soup in a white bowl

Indian Spiced Butternut Squash Soup

squash soup

Mom’s Chicken and Dumpling Soup

Chicken and Dumpling Soup for fall

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pasta e fagioli soup in a black bowl

Pasta e Fagioli Soup

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  • Author: Jennifer McDaniel
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 10-12 1x


  • 3 T. olive oil
  • 2 T. garlic, minced
  • 1 medium onion, small dice
  • 1 c. peeled and chopped carrots, medium dice
  • 1 c. chopped celery, medium dice
  • 1 T. oregano
  • 1 T. basil
  • 1 T. thyme
  • 2, 15-oz. can diced tomatoes
  • 2, 15-oz. can white beans, rinsed and drained (northern or navy)
  • 8 c. (or more depending upon thickness of soup) vegetable or chicken broth
  • 1 c. ditalini pasta
  • 1 t. kosher salt, adjust as needed
  • 1 t. ground pepper
  • Red pepper flakes
  • Parmesan cheese


  1. In a large pot, over medium-high heat, warm oil.
  2. Stir in chopped onion, carrots and celery until softened and translucent. ~5 minutes
  3. Add garlic and sauté for one more minute.
  4. Season with salt and pepper and then add beans, broth, diced tomatoes, and spices.
  5. Bring to a boil and stir in pasta.
  6. Reduce heat to medium, cook until pasta is al dente, about 8-10 minutes. Taste and adjust seasoning.
  7. Serve the bowls garnished with Parmesan and red pepper flakes.