Copycat Pasta Fagioli Soup – A Hearty One-Pot Italian Classic

Ingredients for Copycat Pasta Fagioli Soup

• 2 celery stalks, chopped
• 1 medium onion, chopped
• 2 medium tomatoes, peeled and chopped
• 1 can cannellini beans (with liquid)
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 2 tsp dried parsley
• 1 tsp Italian seasoning
• ¼ tsp crushed red pepper flakes (optional for heat)
• 8 oz tomato sauce
• 14.5 oz chicken broth
• Salt and pepper, to taste
• 1 cup uncooked spinach pasta (or pasta of your choice)

💡 Tip: Substitute vegetable broth for chicken broth to make this recipe vegetarian

How to Make Pasta Fagioli Soup (Step-by-Step)

1. Sauté Vegetables
   In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add chopped celery and onions. Cook until onions are soft and translucent.
2. Add Seasonings
   Stir in garlic, dried parsley, Italian seasoning, and red pepper flakes. Cook for about 5 minutes to release the aromatics.
3. Add Liquids & Tomatoes
   Pour in tomato sauce, chicken broth, and chopped tomatoes. Bring the mixture to a simmer and cook for 15 minutes.
4. Add Pasta
   Stir in the uncooked pasta. Cook for another 10–15 minutes, or until the pasta is al dente.
5. Add Beans
   Stir in the can of cannellini beans, including the liquid. Simmer until the soup is fully heated through.
6. Serve
   Ladle the soup into bowls and top with grated Parmesan cheese. Serve with crusty bread, breadsticks, or alongside a simple green salad.

🧠 Pro Tip: To avoid soggy leftovers, cook the pasta separately and add to each bowl when serving.