Name: One-Pot Pasta e Fagioli Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon red pepper flakes (optional); 6 cups vegetable broth; 1 (15 ounce) can cannellini beans, rinsed and drained; 8 ounces small pasta, such as ditalini or elbow macaroni; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

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Okay, so, you know how sometimes you just crave a big ol’ bowl of comfort? For me, that always means soup. Doesn’t matter if it’s chilly outside or I just need a hug in a bowl – soup’s the answer! And trust me, you’re going to want to try my version of One-Pot Pasta e Fagioli Soup. It’s crazy simple, mega satisfying, and bursting with flavor. Think of it as a warm hug from Italy, right in your own kitchen! Plus, the best part? It’s all made in one pot, so cleanup is a breeze. Seriously, it’s a weeknight lifesaver!

I first tasted this soup years ago at a little trattoria in the city, and from the very first spoonful, I was hooked. It’s a taste of home, even though it’s Italian, and I knew I had to learn how to make it myself. After a few tries (and lots of tasting, haha!), I’ve perfected a recipe that’s fast, easy, and always gets rave reviews. Let’s get cooking!

Why You’ll Love This One-Pot Pasta e Fagioli Soup

Okay, so listen up, because you’re going to fall head over heels for this soup, just like I did! Here’s why:

Easy Peasy: Seriously, it’s a cinch to whip up.
One-Pot Wonder: Less washing up – hello, winning!
Flavor Bomb: Every spoonful is packed with delicious, comforting goodness.
Totally Versatile: You can tweak it with all sorts of extras, like sausage or more veggies!

Trust me, this is going to become a regular in your rotation. I promise!

Ingredients for Your One-Pot Pasta e Fagioli Soup

Alright, before we get started with this amazing One-Pot Pasta e Fagioli Soup, we gotta round up the goods! Don’t you worry, the list is super straightforward. Here’s what you’ll need – go ahead and grab these and let’s get cooking!

1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
6 cups vegetable broth
1 (15 ounce) can cannellini beans, rinsed and drained
8 ounces small pasta, such as ditalini or elbow macaroni
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

See? Easy! Now let’s put it all together.

How to Make One-Pot Pasta e Fagioli Soup: Step-by-Step Instructions

Okay, friends, let’s get down to the good stuff! This One-Pot Pasta e Fagioli Soup is seriously simple, but to make it *perfect*, we’ll take it one step at a time. Don’t worry, it’s totally foolproof, even if you’re a beginner. Let’s get cookin’!

Preparing the Vegetables for One-Pot Pasta e Fagioli Soup

First up, we gotta prep our veggies. Heat up that olive oil in a big pot or Dutch oven – you want a nice, sturdy one! Then, toss in your chopped onion, carrots, and celery. Now listen up – it’s super important to chop everything about the same size so it all cooks evenly. I aim for a little dice, and keep the heat on medium. We’re lookin’ to soften them up, not brown them. This usually takes about 5-7 minutes. Stir ’em pretty frequently to make sure they don’t stick!

Cooking the Soup Base

Once those veggies are softened, it’s time to unleash the flavor! Throw in your minced garlic, oregano, basil, and if you like a little kick, some red pepper flakes. Give this a quick stir – just about a minute – until you can smell those amazing aromas wafting through your kitchen. This is where the magic happens, people! Cooking those herbs and spices just a little bit helps release all their flavor. Then, whoosh, in goes the vegetable broth!

Adding the Broth, Beans, and Pasta

Alright, time for the fun part: adding the good stuff! Pour in all that lovely vegetable broth and bring it to a boil. Once it’s bubbling nicely, toss in your rinsed and drained cannellini beans and your chosen pasta. I love ditalini or elbow macaroni for this, but you can use whatever floats your boat! Now, reduce the heat and let it simmer, stirring occasionally. The pasta should cook until it’s perfectly tender – usually around 8-10 minutes. Keep an eye on it – nobody wants mushy pasta!

Seasoning and Serving Your One-Pot Pasta e Fagioli Soup

Okay, last step! Once the pasta is cooked, it’s time to taste and season. Add salt and pepper to your liking. Don’t be shy here! Adjust until the flavors pop. And here’s my favorite finishing touch: a generous sprinkle of fresh, chopped parsley. It adds a pop of color and a fresh, bright flavor that takes this One-Pot Pasta e Fagioli Soup to the next level. Now, ladle it up and enjoy! You deserve it!

Tips for Success: Perfecting Your One-Pot Pasta e Fagioli Soup

Okay, so, you want to make this One-Pot Pasta e Fagioli Soup seriously *amazing*? Trust me, I’ve got you! First things first: go for good quality ingredients. I know, it sounds cliché, but it makes a huge difference. Fresh veggies are a must – the flavor is just unbeatable. When it comes to the broth, grab a good vegetable broth, or even better, if you have time, make your own! It adds so much depth!

A big key is also to not overcook the pasta! Nothing worse than a mushy soup, right? Keep an eye on it, stir it, and take it off the heat as soon as it’s perfectly al dente. Also, taste, taste, taste! Seriously, season as you go – you can always add more salt, pepper, or even a tiny splash of lemon juice at the end to brighten it up. And that fresh parsley? Don’t skip it! It really punches up the flavor. You’ve got this!

Ingredient Notes and Substitutions for One-Pot Pasta e Fagioli Soup

Okay, so, let’s talk ingredients! I get questions about this all the time, so I figured I’d break it down. First off, you can totally play around with the beans! I usually go for cannellini beans because I love their creamy texture, but you could totally swap ’em out for great northern beans, or even a mix! Just make sure you rinse and drain them. Don’t skip that part, trust me!

And the pasta? Don’t get hung up on needing ditalini! Elbow macaroni, small shells, or even orzo work great. It’s all good! Regarding the broth, I’m a big fan of using a good quality vegetable broth (the boxed kind works, but homemade is next level!). If you only have chicken broth, you can use it—the soup will still be amaze, just maybe not quite as vegetarian. Don’t be afraid to experiment to find your fave!

Make-Ahead & Freezer Tips for One-Pot Pasta e Fagioli Soup

Okay, so, life gets busy, right? That’s why I’m *all* about making food ahead! And guess what? This One-Pot Pasta e Fagioli Soup is perfect for it! You can definitely make a big batch on Sunday and enjoy it all week long, or even stash some away in the freezer for when those soup cravings hit!

To store, just let the soup cool completely, then pop it in an airtight container in the fridge. It’ll last for about 3-4 days. To freeze, let it cool, then freeze it in a freezer-safe container or even ziptop bags (lay them flat for easy stacking!). When you’re ready to eat, thaw it overnight in the fridge and reheat it gently on the stovetop. You might need to add a splash of broth or water when reheating. Easy peasy!

Variations to Try with Your One-Pot Pasta e Fagioli Soup

Okay, so, here’s where we get to have *tons* of fun! This One-Pot Pasta e Fagioli Soup is a fantastic base, which means you can totally go wild and customize it to your heart’s desire! Wanna pump up the veggies? Throw in some spinach or kale at the end, let it wilt! Love meat? Add some cooked Italian sausage or ground beef along with the onions and carrots. You could even toss in some cooked chicken! Want more spice? A pinch more red pepper flakes is always a good idea, or maybe a dash of cayenne?

Honestly, the possibilities are endless. Don’t be afraid to experiment and find your own perfect version! That’s the best part of cooking, right? So, go ahead, get creative and make this soup your own! Happy slurping!

Nutritional Information for One-Pot Pasta e Fagioli Soup

Heads up, folks! The nutritional info below is just an estimate, and it can totally change depending on what brands you use or what you throw in. So take it with a grain of salt (or a sprinkle of parsley!).

Frequently Asked Questions About One-Pot Pasta e Fagioli Soup

Alright, so I know you’re probably buzzing with questions, and that’s *totally* cool! I get it. After you’ve tasted this amazing One-Pot Pasta e Fagioli Soup, you’re going to want to know more! So, I figured I’d answer a few of the most common ones right here. That way, you can dive right in without any hiccups. I’m all about making this easy peasy for you!

Can I use different types of beans?

Absolutely, yes! The whole point is to have fun with it and customize this One-Pot Pasta e Fagioli Soup to *your* personal taste. I used cannellini beans this round, but go wild! Throw in some kidney beans, great northern beans, or even a mix of your favorites. Just make sure the total amount is about right, and you’re golden! Beanylicious!

What kind of pasta is best?

This is where it gets fun, because you can go with whatever pasta shape you love! I usually stick with the classics: ditalini or elbow macaroni. They’re just perfect for soup! But honestly, any small pasta will work fabulously – small shells, or even orzo would be a great call. Just don’t go too big or you might not get pasta in every spoonful!

Can I add meat to this soup?

You betcha! If you’re looking to add some protein, go for it! Brown some Italian sausage or ground beef in the pot before you add the veggies. I usually brown the meat, then drain off any extra grease before adding the onions, carrots, and celery. Or you can add cooked chicken. This soup is a blank canvas and will welcome any meaty additions you love. Yum!