Creamy Pasta e Fagioli Soup Recipe

If you’ve ever wanted to cozy up with a bowl of warmth and comfort, this Creamy Pasta e Fagioli Soup Recipe is exactly what you need. It’s one of those dishes that feels like a big hug from the inside out—simple ingredients coming together in a way that’s hearty, satisfying, and downright tasty. Trust me, once you try this, you’ll be making it again and again because it’s that fan-freaking-tastic!

this Recipe

Ingredients You’ll Need

The magic of this Creamy Pasta e Fagioli Soup Recipe lies in a few humble ingredients that work so well together. When I gather them, I always pick fresh veggies and a good-quality pasta to make sure every bite sings.

• Carrot: Adds subtle sweetness and depth to the soup base.
• Celery stalk: Provides a gentle aromatic crunch that balances the softer veggies.
• White onion: Builds the savory backbone for your soup’s flavor.
• Extra virgin olive oil: Using good olive oil makes a big difference in richness and aroma.
• Pancetta: Adds a smoky, salty punch that elevates the soup wonderfully—feel free to finely chop it for best distribution.
• Cannellini beans (cooked): These creamy white beans thicken the soup naturally and bring heartiness.
• Bean cooking water: Using this instead of plain water keeps all that lovely bean flavor in the pot.
• Tomato paste: Just a spoonful—enough to give the soup a rich color and a burst of umami.
• Ditali rigati pasta: A classic tiny tube shape that holds onto the soup and beans for every bite.
• Salt: Essential for balancing flavors but add carefully since pancetta is salty too.
• Freshly cracked black pepper: The finishing touch that livens the whole dish up.

Variations

I love how flexible this Creamy Pasta e Fagioli Soup Recipe is. Over the years, I’ve played around with a few twists and I encourage you to personalize it so it feels just right for your taste and needs.

• Vegetarian Option: Skip the pancetta and boost the savory flavor with smoked paprika or a splash of soy sauce—I promise it still packs a punch!
• Extra Creamy: For an indulgent touch, stir in a splash of heavy cream or coconut milk at the end—my family goes crazy for this when I do it.
• Spicy Kick: Add a pinch of red pepper flakes while sautéing the vegetables for a gentle heat that wakes up the flavors.
• Seasonal Veggies: Toss in some chopped kale or spinach toward the end of cooking for added color and nutrition.

How to Make Creamy Pasta e Fagioli Soup Recipe

Step 1: Create the Flavor Base

Start by finely chopping your carrot, celery, and white onion—aim for a fine battuto. I find that taking a few extra minutes here really pays off, giving the soup a wonderful base. In a heavy-bottomed pot, warm the extra virgin olive oil over low heat and add the chopped pancetta. Let the pancetta gently release its flavors for about a minute, then add your vegetable battuto. Cook everything slowly for around five minutes until the veggies soften but don’t brown. This patience helps develop those deep, savory notes without bitterness.

Step 2: Add Beans and Tomato Magic

Into the pot goes the cooked cannellini beans, along with their flavorful cooking water—don’t throw that liquid away! Stir in a heaping tablespoon of tomato concentrate; this little addition gives the soup a beautiful color and umami boost. Season lightly with salt because the pancetta is already salty. Bring everything to a gentle boil over medium heat, stirring occasionally to marry the flavors.

Step 3: Time for Pasta

Once the soup is simmering, add the ditali rigati pasta. I used Pastificio Liguori—its ridged texture holds onto the soup perfectly. Cook according to the package instructions, usually about 10 minutes, stirring every so often to prevent the pasta from sticking. Keep an eye on it so it doesn’t overcook; you want that perfect tender bite that pairs with the creamy soup.

Step 4: Finish and Serve

As soon as the pasta is cooked, remove the pot from the heat. Here’s the secret I learned: the beans help thicken the soup naturally, creating that silky texture without needing extra cheese. Serve it hot with a drizzle of fresh olive oil on top and plenty of freshly cracked black pepper for that final pop. I always add a little extra olive oil at the table because it brings freshness and richness together beautifully.

How to Serve Creamy Pasta e Fagioli Soup Recipe

Garnishes

For garnishes, I keep it simple and honest—just a drizzle of good quality extra virgin olive oil and lots of freshly cracked black pepper. Sometimes I add a sprinkle of chopped fresh parsley or a tiny pinch of red chili flakes if I want a bit of heat. I love how the fresh herbs brighten the creamy soup without overpowering it.

Side Dishes

This soup shines on its own, but pairing it with warm crusty bread or garlic bread makes the meal feel extra special. I’ve also served it alongside a simple green salad dressed with lemon vinaigrette to cut through the richness with fresh zing.

Creative Ways to Present

For family dinners or when I’m hosting friends, I’ve tried serving this soup in rustic bowls with little ramekins of grated Parmesan and chili flakes on the side. Another fun idea is to ladle the soup into hollowed-out mini bread bowls—looks charming and adds an extra carb bonus!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and find that the flavors deepen overnight—although the pasta can soak up a lot of liquid, so it thickens. If it looks too thick the next day, just add a splash of water or broth when reheating.

Freezing

Freezing this soup is totally doable, though I recommend slightly undercooking the pasta if you plan to freeze. When thawed and reheated, the pasta can become a bit soft but still tastes delicious—just adjust the texture with extra water if needed.

Reheating

When reheating, warm the soup gently on the stovetop over medium-low heat, stirring often. This keeps the beans creamy and prevents the pasta from getting too mushy. A final drizzle of olive oil right before serving brings back that fresh, silky feel.

FAQs

Final Thoughts

I absolutely love how this Creamy Pasta e Fagioli Soup Recipe turns out every time—it’s like a warm, comforting bowl of love. When I first tried making it, I was amazed how simple ingredients and a little patience created such a rich, creamy, satisfying meal. This dish has become a staple in my kitchen for busy nights and lazy weekends alike. I really encourage you to give it a try and discover your own favorite tweaks. Once you do, it might just become your go-to comfort food too!

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