Name: Creamy Pasta e Fagioli Soup Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian
Ingredients: ½ carrot, finely chopped; ½ celery stalk, finely chopped; ½ white onion, finely chopped; 4 tablespoons extra virgin olive oil; 50 g pancetta, finely chopped; 700 g cooked cannellini beans; 600 ml cooking water from the cannellini beans; 1 tablespoon tomato paste (concentrato di pomodoro); 200 g rigate ditali pasta (Pastificio Liguori); Salt, to taste; Freshly ground black pepper, to taste

If you’re craving a bowl of comfort that hugs you from the inside out, you have got to try this Creamy Pasta e Fagioli Soup Recipe. It’s one of those cozy Italian classics that feel like a warm blanket on a chilly day but still packs a punch of flavor and satisfying texture. I absolutely love how this soup turns out—creamy without any cream, hearty without being heavy, and bursting with that rich, homemade taste. When I first made it, my family went crazy for the combination of tender cannellini beans with that perfectly cooked little pasta. Trust me, once you try this recipe, you’ll keep coming back for more.

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Why You’ll Love This Recipe

Simple Ingredients: Uses pantry staples you likely already have on hand for an easy weeknight meal.
Naturally Creamy Texture: The beans themselves create a luscious creaminess without any dairy needed.
Versatile Comfort Food: Perfect on chilly nights, and everyone from kids to adults tends to love it.
Quick to Make: From prep to serving in just about 35 minutes, which beats a lot of other hearty soups.

A rustic wooden table holds a pot filled with a warm dish of small, yellow Ditalini pasta mixed with white beans in a slightly thick orange broth sprinkled with black pepper. The pot rests on a well-worn wooden cutting board with textured gray knitted mitts under its handles. To the left, a white bowl contains white beans in broth, and above it, a couple of shallow metal pans stacked with an antique spoon inside. On the right side, a white package of Ditalini Rigati pasta shows some pasta spilling out, next to a small dish of coarse salt with pepper flakes. Near the top right corner, a round wooden tray holds pine cones dusted with white and shiny gold Christmas decorations. Two gray linen napkins with leaf-shaped metal napkin rings lie near the tray and the pot. The table surface below the cutting board is dark wood, but the overall background is changed to a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Pasta e Fagioli Soup, Italian bean and pasta soup, hearty vegetarian soup, comforting Italian soup, easy pasta e fagioli recipe

Ingredients You’ll Need

To make this Creamy Pasta e Fagioli Soup Recipe shine, you’ll want fresh veggies, good-quality beans, and a flavorful pasta. Each ingredient has its part to play, and I’ve picked up some tips to help you get the best results every time.

Flat lay of a fresh halved carrot showing vibrant orange flesh, a halved celery stalk with crisp green ribs, a halved white onion revealing its layers, a small pile of thinly sliced pancetta with visible fat marbling, a small mound of cooked cannellini beans creamy white and plump, a small white ceramic bowl filled with pale golden extra virgin olive oil, a small white ceramic bowl containing deep red tomato paste, a small white ceramic bowl holding clear bean cooking water, a small pile of uncooked Ditali rigati pasta tubes with ridges, a white ceramic bowl of coarse white sea salt crystals, and a white ceramic bowl with freshly cracked black peppercorns—each ingredient arranged symmetrically and evenly spaced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Pasta e Fagioli Soup, Italian bean and pasta soup, hearty vegetarian soup, comforting Italian soup, easy pasta e fagioli recipe

Carota (Carrot): Adds subtle sweetness and depth; make sure to finely chop for even cooking.
Costa di sedano (Celery stalk): Brings an aromatic crunch; fresh stalks with crisp texture work best.
Cipolla bianca (White onion): Enhances the base flavors—choose a firm onion with no sprouting.
Olio extra vergine di oliva (Extra virgin olive oil): Quality matters here; it adds richness and a fruity note you’ll taste in every spoonful.
Pancetta: This gives a smoky, salty punch that’s pure comfort—look for thinly sliced or finely diced.
Fagioli cannellini già cotti (Cooked cannellini beans): The star ingredient for creaminess—homemade or store-bought works well; just keep the cooking liquid!
Acqua di cottura dei fagioli (Bean cooking water): Don’t toss this! It’s packed with flavor and helps to naturally thicken the soup.
Concentrato di pomodoro (Tomato paste): Just a tablespoon adds an umami boost and a warm color to the mix.
Ditali rigati Pasta: Small tube-shaped pasta like ditali rigati is perfect here; it holds onto the broth beautifully.
Sale (Salt): Essential for seasoning—add carefully and taste as you go.
Pepe nero appena macinato (Freshly ground black pepper): Finish with this to bring a gentle heat and depth.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Creamy Pasta e Fagioli Soup Recipe is how easy it is to make it your own. I’ve played around with a few variations that you might want to try to suit your taste or dietary needs.

Vegetarian version: I usually swap pancetta for smoked paprika or a handful of sautéed mushrooms, and it still feels smoky and soulful.
Hearty addition: Adding some kale or spinach in the last few minutes turns it into a veggie-packed powerhouse—I recommend my family gobbles it up quicker that way.
Different beans: Sometimes I try borlotti beans instead of cannellini. The texture changes a bit, but it’s still fantastic.
Gluten-free: Use gluten-free pasta or even small rice shapes if you’re avoiding gluten, and the soup remains just as comforting.

How to Make Creamy Pasta e Fagioli Soup Recipe

Step 1: Build Your Flavor Base

Start by finely chopping carrot, celery, and white onion into a classic soffritto (battuto). I like to spend a few extra minutes on this because it creates that rich, savory foundation. In a thick-bottomed pot, heat your extra virgin olive oil over low heat, then add the pancetta chopped as finely as possible. Sauté for about five minutes, stirring gently, until the veggies soften and the pancetta starts releasing its flavorful fat without browning too much. Patience here is key—you want to coax out every bit of flavor.

Step 2: Add Beans and Tomato Concentrate

Pour in the cooked cannellini beans along with their cooking liquid—this is a secret weapon for that creamy texture. Stir in a tablespoon of tomato paste to add richness and a lovely color tone. Don’t forget to season with a pinch of salt at this stage; it helps the flavors bloom. Bring everything up to a gentle boil over medium heat, letting those flavors mingle for a few minutes.

Step 3: Cook Your Pasta Just Right

Now, it’s time to add your ditali rigati pasta. This small tube pasta is perfect because it catches all that delicious broth. Cook according to the package instructions, usually around 9–12 minutes, stirring occasionally so the pasta doesn’t stick to the bottom. Keep an eye on the texture—you want it al dente, giving a slight firmness when you bite.

Step 4: Finish and Serve

Once the pasta is tender, remove the pot from the heat. Here’s what I’ve learned: the beans naturally thicken the soup as you stir, so there’s no need to add cream or cheese, which keeps it lighter but still indulgent. Serve each bowl with a drizzle of extra virgin olive oil and freshly ground black pepper for that final burst of aroma and flavor.

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Pro Tips for Making Creamy Pasta e Fagioli Soup Recipe

Keep the Bean Water: I used to strain the bean cooking liquid, but leaving it in adds both flavor and natural creaminess.
Gentle Heat Rock Star: Cooking the soffritto on low prevents burning and brings out sweeter flavors, so don’t rush this step.
Stir Often: Stir the pasta gently and regularly to avoid sticking and ensure it cooks evenly in the broth.
Don’t Overcook Pasta: Removing from heat as soon as pasta’s al dente keeps the soup from turning mushy—remember, it’ll keep cooking a bit in the hot broth.

How to Serve Creamy Pasta e Fagioli Soup Recipe

The image shows a grey bowl filled with small round pasta and white beans mixed in an orange sauce, with black pepper sprinkled on top. A silver spoon with a leaf pattern handle rests inside the bowl. The bowl is placed on a folded grey cloth on a dark wooden table with a white marbled texture. Behind the bowl is a glass filled halfway with dark red wine, a small white bowl of salt, and a glass bottle of oil. In the background, a rustic copper pot holds more of the same pasta and bean dish, and to the side, a white bowl contains frosted pine cones and golden Christmas ornaments. The photo was taken with an iphone --ar 2:3 --v 7 - Creamy Pasta e Fagioli Soup, Italian bean and pasta soup, hearty vegetarian soup, comforting Italian soup, easy pasta e fagioli recipe

Garnishes

I always finish with a drizzle of good-quality extra virgin olive oil and a few twists of freshly ground black pepper—that brightens the flavors right up. Sometimes, if I’m feeling indulgent, a sprinkle of Parmigiano-Reggiano shavings on top is an amazing touch, but the soup is creamy enough to stand on its own.

Side Dishes

My go-to side is rustic crusty bread—no need to overthink it! If you want a lighter touch, a simple green salad with lemon vinaigrette balances the richness beautifully. When we have guests, I like serving it alongside roasted vegetables for a full, hearty meal.

Creative Ways to Present

For dinner parties, I’ve ladled the soup into individual small terracotta bowls and topped them with fresh herbs like chopped parsley or basil. Adding a tiny drizzle of chili oil gives a subtle kick that surprises and delights everyone. It’s impressive but easy, and the warm presentation always gets compliments.

Make Ahead and Storage

Storing Leftovers

I usually cool the soup completely before transferring it to airtight containers. It keeps wonderfully in the fridge for up to 3 days. Just make sure to stir it well before reheating because the beans tend to settle and thicken the broth.

Freezing

This Creamy Pasta e Fagioli Soup Recipe freezes like a charm. I portion it into freezer-safe containers and leave a little room for expansion. When thawed, the flavors hold up beautifully, and it reheats without losing any of its classic creaminess.

Reheating

My favorite way to reheat is gently on the stove over medium-low heat, stirring frequently. If it feels a bit thick, a splash of water or vegetable broth helps loosen it up without watering down the flavor. I avoid microwaving to keep the texture just right.

FAQs

Can I use canned beans instead of cooked beans for this soup?

Absolutely! If you’re short on time, canned cannellini beans work well. Just be sure to reserve some of the liquid from the can to help with the soup’s creaminess (rinse the beans lightly first). Although homemade beans and their cooking water add deeper flavor, canned beans still create a satisfying soup.
What pasta can I substitute for ditali rigati?

You can replace ditali rigati with any small pasta shapes like elbow macaroni, small shells, or orzo. Just adjust the cooking time based on the pasta package, and make sure it holds well in soup so it doesn’t get mushy too quickly.
Do I have to add pancetta?

Nope! Pancetta adds a lovely smoky aroma and saltiness, but if you prefer, you can leave it out for a vegetarian version or substitute with smoked paprika or sautéed mushrooms to keep that umami punch.
Is this soup suitable for freezing?

Yes, it freezes beautifully! Just be mindful that the pasta can soak up broth over time, so it might be best to undercook the pasta slightly before freezing or add fresh pasta when reheating.

Final Thoughts

I can’t recommend this Creamy Pasta e Fagioli Soup Recipe enough for anyone who needs a reliable, satisfying meal that feels made with love. It’s one of those recipes I keep returning to, especially when I want something that’s both comforting and easy to throw together. Once you give it a try, I promise you’ll appreciate that natural creaminess and those cozy, Italian farmhouse vibes. Serve it up with some crusty bread, and you’ve got yourself a winner every time. Go ahead, give it a shot—I know you’ll be as hooked as my family is!