Pasta Fagioli Soup

A simple soup that always tastes fresh because we add the Gluten-free pasta just before serving

Savory, Cozy and Delicious!

Nothing makes me happier than having a soup in the freezer I can count on for dinner, and this Pasta Fagioil is one of my favorites.

It’s a simple base of pureed tomatoes and vegetable broth, plus onions, carrots, celery, cannellini beans, and lots of garlic and parsley, and of course Gluten-Free pasta!  It always tastes fresh and yummy even dethawed…. The secret? we get all fancy and take a cue from the restaurants…. we cook the pasta separately and only when ready to serve.  Then we place the warm and freshly cooked pasta in each individual bowl along with some of the soup.

For gluten-free pasta, any small noodle will do but we love Ditalini noodles (I use Le Veneziane)

I’m happy with a soup and salad but the rest of my family usually eats this along with some grilled cheese or other sandwich as well. 🙂

Scroll down to see the recipe.

Pasta Fagioli Soup


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Pasta Fagioli Soup
Prep time
Cook time
Total time
A simple, cozy soup that always tastes fresh and delicious because we cook the pasta separately and immediately before serving. Soup freezes well without the pasta.
Recipe type: Soups, Dinner
Cuisine: Gluten-Free, Vegetarian, Vegan
Serves: 4 servings
  • 2-3 tbsp olive oil
  • 1 medium onion or approximately 1 cups, finely chopped
  • ½ heaping cup finely chopped carrots
  • ½ heaping cup finely chopped celery
  • 2-4 cloves garlic, minced (for my family, the more garlic the better)
  • 1 32 oz box of Chicken or Vegetable Broth
  • 1 750 g (26.46 oz) box Pomi strained tomatoes
  • 1 15oz can cannellini beans, drained and rinsed
  • 1 tbsp dried parsley
  • ½ tsp pepper or to taste
  • ½ to 1 tsp salt, depending on tastes
  1. In a medium sauce pan, heat olive oil over medium heat
  2. Add onion, carrots and celery, turn heat to low and saute until soft, onions will be translucent, approximately 10-15 minutes, stirring frequently
  3. Add garlic and sauté briefly, about 1 minute
  4. Add in tomatoes, broth and beans, parsley, basil, salt and pepper
  5. Stir in well
  6. Let simmer on low heat for at least 20 minutes
  7. When ready to serve, prepare gluten-free ditalini ( or other small pastas, we like Le Veneziane gluten-free ditalini) according to package. (We cook ditalini separately so it stays fresh and doesn't over-cook)
  8. Put a soup in each bowl, then add cooked ditalini
  9. You can Freeze the soup, minus the ditalini

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