Italian Grandma Pasta Fagioli 🥣 | Authentic Comfort Food Recipe
If there’s one dish that feels like a warm hug from an Italian grandma, it’s Pasta Fagioli—also known affectionately as pasta fazool 💛. This humble yet hearty soup isn’t just food… it’s tradition, history, and pure comfort all in one bowl.
Made with simple ingredients like pasta, beans, fresh vegetables, and a flavorful broth, Italian Grandma Pasta Fagioli proves that the best meals don’t need to be fancy—they just need to be made with love ❤️. Originally born as a peasant dish, this recipe was designed to turn everyday ingredients into a filling, affordable meal for the whole family.
Today, it continues to bring people together around the table—whether served on a chilly winter night, for a casual dinner, or as a feel-good meal after a long day. Every bite delivers that classic, rich flavor of Italy with the warmth of home 🏡.
Why You’ll Love This Italian Grandma Pasta Fagioli Recipe 😍
There’s something truly special about Italian Grandma Pasta Fagioli—it’s one of those dishes that feels like a cozy blanket on a cold day 🧣. The mix of tender pasta, creamy beans, savory broth, and aromatic herbs makes each spoonful comforting and delicious.
✨ Wholesome and Nutritious: Packed with protein, fiber, and essential nutrients.
✨ Simple, Everyday Ingredients: Easy to make with pantry staples you probably already have.
✨ Versatile and Forgiving: Adjust the beans, pasta, or broth based on what’s available.
✨ Perfect for Any Occasion: Great for family dinners, meal prep, or casual get-togethers.
The sprinkle of Parmesan 🧀, the drizzle of olive oil 🫒, and the hint of garlic 🧄 add layers of flavor that make this soup irresistible. Whether enjoyed fresh or the next day (when the flavors deepen beautifully), this dish never disappoints.
Ingredients for Italian Grandma Pasta Fagioli 🍅🌿
Vegetables 🥕🧅
- 1 Carrot, chopped
- 1 Stick of Celery, chopped
- 1 Medium Onion, chopped
- 3–4 Cloves of Garlic, minced
Beans 🫘🍖
- 15 oz Borlotti Beans (or substitute with chickpeas, cannellini beans, or other cooked beans)
- 1 Ham Bone (with some meat attached, about 3 cups)
Broth and Liquids 🥣
- 4 Cups Vegetable, Chicken, or Meat Broth
- 3 Cups Water
- 1/2 Cup Tomato Puree
- 4–6 oz Tomato Sauce
Pasta 🍝
- 5 oz Short Pasta (like ditalini, cavatelli, elbow pasta, or small shell pasta)
Seasoning 🌿
- 1 Bay Leaf
- 1–2 tsp Dried Oregano
- 1/2 tsp Crushed Red Pepper Flakes (optional)
- 1–2 tsp Salt (to taste)
- 1 tsp Black Pepper (to taste)
Garnishes ✨
- 2–3 tbsp Extra-Virgin Olive Oil 🫒
- 1/4 Cup Fresh Italian Parsley, chopped 🌿
- Grated Parmesan Cheese (optional, for serving) 🧀
- Fresh Lemon Juice (optional, for brightness) 🍋
How to Make Italian Grandma Pasta Fagioli 👩🍳
Step 1: Prepare the Beans and Vegetables 🫘🥕
If using dried beans, soak them overnight in cold water with a pinch of baking soda. If using canned beans, rinse well under running water. Meanwhile, chop your carrot, celery, onion, and mince the garlic.
Step 2: Cook the Soffritto 🍳
In a large pot, heat olive oil over medium-low heat. Add the chopped vegetables and garlic, cooking slowly until they are soft and fragrant—this is your flavorful soffritto base.
Step 3: Add Beans, Tomato Puree, and Broth 🥣
Stir in the soaked beans, tomato puree, and broth. Bring to a gentle simmer and cook for about 20 minutes. For a creamier texture, you can blend a portion of the soup using an immersion blender, leaving the rest chunky.
Season with salt, black pepper, oregano, bay leaf, and red pepper flakes if desired.
Step 4: Add Pasta and Adjust Consistency 🍝
Add the pasta directly into the simmering soup. Cook according to the package instructions, stirring often to prevent sticking. If the soup thickens too much, simply add more broth or water until it reaches your desired consistency.
Step 5: Serve and Enjoy 🥖🍷
Ladle the hot soup into bowls. Drizzle with extra-virgin olive oil, sprinkle with fresh parsley and Parmesan, and serve with crusty bread like ciabatta 🥖. A glass of Chianti or Pinot Grigio pairs beautifully for that authentic Italian touch 🍷.
Step 6: Storing Leftovers 🧊
Let the soup cool completely before storing. Refrigerate in an airtight container for up to 3–4 days. For longer storage, freeze in freezer-safe containers for up to 2–3 months. When reheating, add a little broth or water to loosen the texture if needed.
Final Thoughts on Italian Grandma Pasta Fagioli 💛
Italian Grandma Pasta Fagioli is more than just a soup—it’s a celebration of tradition and comfort 🥰. With its perfect balance of tender pasta, creamy beans, savory broth, and fresh herbs, this dish delivers both nourishment and heartfelt flavor.
Simple, affordable, and endlessly satisfying, it’s the kind of recipe you’ll return to again and again. Whether for a family gathering or a quiet solo meal, Pasta Fagioli offers the warmth and love of a true home-cooked Italian classic.
(FAQs) About Italian Grandma Pasta Fagioli ❓
1. Can I make Pasta Fagioli vegetarian or vegan? 🌱
Absolutely! Simply skip the ham bone and use vegetable broth. You can also add extra beans or toss in vegetables like spinach or kale for more flavor and texture.
2. Which pasta shape works best for Pasta Fagioli? 🍝
Short pasta like ditalini, elbow macaroni, cavatelli, or small shells work best. They hold up well in the broth without getting too soft.
3. Can I use canned beans instead of dried beans? 🫘
Yes, canned beans are a great time-saver! Just be sure to rinse them well before adding to the soup. If using dried beans, remember to soak them overnight for best results.
4. How can I make the soup creamier? 🥣
For a creamier texture, blend about one-third of the soup using an immersion blender before adding the pasta. You can also mash some of the beans against the side of the pot while cooking.
5. Does Pasta Fagioli freeze well? ❄️
Yes! This soup freezes beautifully. Cool completely, then store in freezer-safe containers for up to 2–3 months. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stove, adding a bit of broth if needed.
Italian Grandma Pasta Fagioli (Authentic Pasta and Bean Soup)
Ingredients
- Vegetables:
- 1 Carrot chopped
- 1 Stick of Celery chopped
- 1 Medium Onion chopped
- 3 –4 Cloves of Garlic minced
- Beans:
- 15 oz Borlotti Beans or substitute with chickpeas, cannellini beans, or other cooked beans
- 1 Ham Bone with some meat attached, about 3 cups
- Broth and Liquids:
- 4 Cups Vegetable Chicken, or Meat Broth
- 3 Cups Water
- ½ Cup Tomato Puree
- 4 –6 oz Tomato Sauce
- Pasta:
- 5 oz Short Pasta e.g., ditalini, cavatelli, elbow pasta, or small shell pasta
- Seasoning:
- 1 Bay Leaf
- 1 –2 tsp Dried Oregano
- ½ tsp Crushed Red Pepper Flakes optional
- 1 –2 tsp Salt to taste
- 1 tsp Black Pepper to taste
- Garnishes Optional:
- 2 –3 tbsp Extra-Virgin Olive Oil
- ¼ Cup Fresh Italian Parsley chopped
- Grated Parmesan Cheese for serving
- Fresh Lemon Juice for brightness
Instructions
- Step 1: Prepare the Beans and Vegetables
- If using dried beans, soak them overnight in cold water with a pinch of baking soda.
- If using canned beans, rinse well under running water.
- Chop the carrot, celery, and onion; mince the garlic.
- Step 2: Cook the Soffritto
- In a large pot, heat the olive oil over medium-low heat.
- Add the chopped carrot, celery, onion, and garlic.
- Cook until vegetables are soft and fragrant, stirring occasionally.
- Step 3: Add Beans, Tomato Puree, and Broth
- Add the soaked (or canned) beans, tomato puree, tomato sauce, broth, and water to the pot.
- Stir well and bring to a gentle simmer.
- Add the bay leaf, oregano, salt, black pepper, and red pepper flakes (if using).
- Simmer uncovered for about 20 minutes to allow the flavors to meld.
- For a creamier texture, blend a portion of the soup using an immersion blender.
- Step 4: Add Pasta and Adjust Consistency
- Stir in the pasta directly into the simmering soup.
- Cook according to the pasta package instructions, stirring frequently to prevent sticking.
- Add more broth or water if the soup thickens too much.
- Step 5: Serve and Garnish
- Remove the bay leaf before serving.
- Ladle the hot soup into bowls.
- Drizzle with extra-virgin olive oil and sprinkle with chopped parsley and Parmesan cheese.
- Add a squeeze of fresh lemon juice for extra brightness, if desired.
- Serve with crusty bread like ciabatta for a complete meal.
Notes
- Refrigerator: Let the soup cool completely. Store in an airtight container for up to 3–4 days.
- Freezer: Store in freezer-safe containers for up to 2–3 months. Leave space for expansion.
- Reheating: Warm gently on the stove over medium heat, adding extra broth or water if needed to adjust the consistency.
