Italian Pasta Soup with Beans, Tomato, and Fresh Herbs

Italian pasta soup is a cozy, one-pot meal of small pasta, beans, tomatoes, vegetables, and broth. This version takes inspiration from pasta e fagioli, a traditional Italian family of pasta-and-bean soups with many regional variations, and makes a hearty, flexible dinner without complicated techniques.

Ingredients

2 tablespoons (30 ml) olive oil
1 medium yellow onion, finely diced, about 1 cup (150 g)
1 medium carrot, finely diced, about ½ cup (65 g)
1 celery stalk, finely diced, about ½ cup (55 g)
3 garlic cloves, minced, about 1 tablespoon (9 g)
1 teaspoon (1 g) dried oregano
½ teaspoon (0.5 g) dried rosemary, crushed between your fingers
¼ teaspoon (0.5 g) red pepper flakes, optional
1 can (14.5 ounces / 411 g) crushed tomatoes
6 cups (1.42 L) low-sodium vegetable broth
1 bay leaf
2 cans (15 ounces / 425 g each) cannellini beans, drained and rinsed; about 3 cups (510 g) drained
1½ cups (180 g) dry ditalini or another small pasta
1 teaspoon (6 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper, plus more to taste
¼ cup (15 g) chopped fresh parsley
½ cup (45 g) finely grated Parmesan, optional, for serving

Instructions

Prepare the vegetables. Dice the onion, carrot, and celery into small, similar-sized pieces so they soften at about the same rate. Mince the garlic, drain and rinse the beans, and measure out the remaining ingredients. Allow about 20 minutes for this preparation, especially if you are chopping by hand.
Soften the vegetables. Warm the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrot, and celery with the salt and black pepper. Cook for about 7 minutes, stirring often, until the onion turns translucent and the carrot begins to soften. Lower the heat if the vegetables start to brown; the goal is a tender, savory base rather than browned edges.
Add the garlic and seasonings. Stir in the garlic, oregano, rosemary, and red pepper flakes, if using. Cook for 1 minute, just until fragrant. Stir continuously so the garlic does not scorch, which can make the soup taste bitter.
Build the broth. Pour in the crushed tomatoes and vegetable broth, then add the bay leaf. Scrape the bottom of the pot with a wooden spoon to loosen any flavorful vegetable bits. Bring the liquid to a gentle boil, then reduce the heat and simmer uncovered for 10 minutes. A quiet simmer is best; a hard boil can make the broth evaporate too quickly.
Simmer the beans. Stir in the drained cannellini beans and simmer for 5 minutes. Taste the broth and adjust the salt and pepper if needed. The beans are already cooked, so this short simmer warms them through and lets their creamy texture mingle with the tomato broth.
Cook the pasta in the soup. Add the dry ditalini and stir well so it does not settle on the bottom. Simmer for about 10 minutes, or follow the pasta package’s timing and stop when the pieces are just tender but still hold their shape. Stir every minute or two, particularly near the end. If the soup becomes thicker than you like before the pasta is ready, add hot water or broth in ½-cup (120 ml) increments.
Finish and serve. Remove the bay leaf, then stir in the parsley. Taste once more and add salt, pepper, or a splash of broth if needed. Ladle into warm bowls and top with Parmesan, if desired. Serve while the pasta is tender and the broth is hot.

Tips

Keep the pasta from overcooking. Small pasta continues to soften as it sits in hot soup, so take the pot off the heat as soon as it is al dente. If you expect leftovers or are cooking ahead, prepare the pasta separately and add it to each bowl instead.
Adjust the thickness with broth. Pasta and beans absorb liquid, and the soup naturally thickens as it stands. Keep extra broth or hot water nearby and stir in a little at a time until the consistency is right. Add liquid before serving rather than making the soup overly thin at the start.
Choose a suitable pasta shape. Ditalini is a classic small shape, but small shells, elbow macaroni, or short tubes work well. Larger shapes take longer to cook and can make the soup feel less balanced, so check the package and add enough simmering time for the pasta you choose.
Season in stages. Broth and canned tomatoes vary in saltiness. The recipe starts with a moderate amount; taste after the beans have simmered, then make a final adjustment at the end. If the soup tastes flat, a little salt may help more than extra dried herbs.

Serving Suggestions

Serve this soup as a filling main course in wide bowls, with grated Parmesan at the table so everyone can add the amount they like. A drizzle of good olive oil and a few extra parsley leaves make a simple finish. For a bright contrast to the warm tomato broth, offer a green salad dressed with lemon or red-wine vinegar.

Crusty bread is useful for soaking up the last of the broth. Garlic toast or toasted slices rubbed lightly with a cut garlic clove are also good accompaniments, but the soup is substantial enough to serve on its own. For a larger meal, start with a small antipasto plate of olives, roasted peppers, or sliced vegetables rather than another heavy course.

Variations

Use a different bean. Borlotti or cranberry beans are especially fitting in an Italian-inspired bean soup and have a tender, creamy texture. Kidney beans or chickpeas also work, though chickpeas are firmer and make the soup a little less creamy. Keep the same approximate drained quantity.

Make it greener. Stir in 2 cups (60 g) of chopped baby spinach during the final minute of cooking, or add 1 cup (150 g) of diced zucchini with the beans. Spinach wilts quickly; zucchini needs a few minutes to become tender. These additions change the texture and make the broth taste fresher, so add them near the end rather than simmering them for the full cooking time.

Add more herbs or a savory accent. Substitute 1 teaspoon (2 g) dried Italian seasoning for the oregano and rosemary, or use 1 tablespoon (4 g) chopped fresh rosemary in place of the dried rosemary. For a richer, more savory broth, simmer a Parmesan rind in the soup and remove it before serving. The rind adds salt and depth, so taste before adding extra salt.

Make a heartier version. Add 1 cup (150 g) diced zucchini or 1 cup (150 g) chopped kale with the beans, adjusting the simmer until the vegetables are tender. If you want to add cooked meat, stir it in with the beans so it heats through; avoid adding raw meat to this recipe without changing the cooking method and checking its safe temperature.

Storage and Reheating

For the best texture, store the soup and pasta separately when you know there will be leftovers. Pasta left in the broth will continue absorbing liquid and become softer, but the soup is still usable if stored together. Transfer leftovers to shallow containers and refrigerate within 2 hours of cooking. Keep them refrigerated for 3 to 4 days.

Reheat soup gently in a saucepan over medium-low heat, stirring occasionally. Add broth or water a little at a time because the chilled soup may be much thicker than when freshly made. Heat leftovers to 165°F (74°C), checking with a food thermometer, as recommended for reheated food by USDA FSIS. In a microwave, cover the bowl loosely, stir partway through, and check the center for even heating.

You can freeze the bean-and-tomato broth for up to 3 months for best quality, but pasta tends to turn soft after freezing and thawing. For a better result, freeze the soup before adding pasta, then cook fresh pasta when you reheat it. Thaw frozen soup overnight in the refrigerator or reheat it from frozen in a covered saucepan over low heat, stirring as it loosens.

Frequently Asked Questions

Can I cook the pasta separately?
Yes. Cook it in a separate pot of salted water until just tender, drain it, and spoon it into bowls before ladling the hot soup over it. This is the best approach if you plan to store portions for later, since the pasta will not keep soaking up broth in the refrigerator. You may need slightly less broth when serving because the pasta is not thickening the pot.

What can I use instead of cannellini beans?
Great Northern beans, navy beans, borlotti beans, or chickpeas can replace cannellini beans in the same drained quantity. Great Northern and navy beans are similarly soft and mild. Borlotti beans bring a fuller, earthier flavor, while chickpeas keep a firmer bite. Drain and rinse canned beans before adding them.

Why did my soup become so thick?
The pasta absorbs broth during cooking and continues to do so as the soup cools, so thickening is normal. Stir in hot water or broth until the soup loosens to your preferred consistency. Next time, cook the pasta separately if you want the stored soup to stay closer to its original texture.

Can I make this soup ahead?
Yes. Make the tomato, vegetable, and bean broth up to 3 days ahead and refrigerate it promptly. Reheat it in a saucepan, cook the pasta separately, and combine them just before serving. This keeps the pasta from becoming overly soft while the flavors have time to settle together.

Is this soup vegetarian?
Yes, as written, provided the vegetable broth and any optional Parmesan suit your needs. Some Parmesan is made with animal rennet, so choose a cheese labeled vegetarian if that matters to you, or leave it off. For a fully plant-based bowl, omit the Parmesan and finish with olive oil or a plant-based alternative.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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