The Ultimate Pasta Fagioli Soup Recipe – Even Better Than Olive Garden! Easy to whip up on the stove, in the crockpot, or using an instant pot, and it’s secretly packed with healthy goodness!
WHY WE LOVE THIS RECIPE
- Incredibly Delicious: Proof that simple can be spectacular! With just a handful of ingredients, this soup packs a punch of bold, comforting flavors.
- Budget-Friendly: Groceries can be pricey, but this hearty meal keeps your wallet happy while satisfying your taste buds.
- Pure Comfort Food: Craving something cozy? This dish is the ultimate warm hug in a bowl.
- Meatless Marvel: Perfect for meatless Mondays or anyone cutting back on meat—this soup is hearty, filling, and oh-so-satisfying!
INGREDIENTS
- 2 tablespoons olive oil
- 1 cup minced onion
- 2 tablespoons minced garlic (about 3 cloves)
- 1 cup minced carrots
- 2 (15 oz) cans of cooked cannellini beans (low or no sodium, rinsed and drained if canned)
- 1 (15 oz) can of tomato sauce (low or no sodium)
- 1 bay leaf
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional – adjust to taste or omit for a milder flavor)
- 4 cups vegetable stock (low or no sodium)
- 2 cups water
- 1 cup ditalini pasta (gluten-free if needed, about 5 oz)
STOVETOP INSTRUCTIONS
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and carrots, sautéing for about 5 minutes until onions are softened and translucent.
- Stir in tomato sauce, seasonings, vegetable stock, and water. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- While the soup simmers, rinse and drain the beans.
- After simmering, add the raw pasta and cooked beans to the pot. Stir, then bring the soup back to a boil. Cook uncovered until the pasta is al dente, about 4–6 minutes (slightly undercook the pasta, as it will continue to cook in the broth).
- Adjust broth consistency to your liking by adding more if needed. Remove the pot from heat and discard the bay leaf.
- Serve and enjoy!
INSTANT POT INSTRUCTIONS
For best results, make this recipe on the stovetop as pasta can overcook in the Instant Pot.
- Set the Instant Pot to sauté mode for 5 minutes. Heat olive oil, then add onion, garlic, and carrots. Cook until onions are softened and translucent.
- Rinse and drain the beans while the veggies cook.
- Scrape any browned bits from the bottom of the pot to prevent a burn notice. Add pasta, beans, seasonings, water, and vegetable stock. Pour the tomato sauce on top without stirring.
- Seal the lid and cook on high pressure for 4 minutes. Perform a quick release when cooking is complete.
- Discard the bay leaf and stir the soup before serving.
- Optional: Cook pasta separately to avoid overcooking.
CROCKPOT INSTRUCTIONS
For best results, make this recipe on the stovetop as pasta can overcook in the crockpot.
- Sauté onions, garlic, and carrots in olive oil on the stove for about 5 minutes until softened. Transfer to the crockpot base.
- Rinse and drain the beans. Add them along with tomato sauce, seasonings, stock, and water to the crockpot. Stir to combine, but do not add pasta yet.
- Cook on low for 4–6 hours.
- In the final hour of cooking, stir in the raw pasta. Cover and cook until the pasta is al dente. Alternatively, cook the pasta separately and stir it into the soup before serving.
- Adjust the broth as needed if the soup thickens. Remove the bay leaf before serving.
