If you are craving a soulful bowl of comfort that feels like a warm hug, this Creamy Pasta e Fagioli Soup Recipe is exactly what you need. Combining the rustic charm of tender cannellini beans with perfectly cooked ditali pasta, and enhanced by the aromatic soffritto of carrot, celery, and onion, this soup is creamy without any dairy—thanks to the natural creaminess of the beans. Each spoonful is a delightful blend of texture and flavor that warms you from the inside out, making it an ideal dish for cozy evenings or whenever you want to treat yourself to something truly heartening.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role — from creating the base flavors to adding texture and color — without any fuss or complicated steps. Having quality ingredients at hand means your soup will shine with authenticity and comfort.
- ½ carrot: Finely chopped to add sweetness and vibrant color to the soffritto.
- ½ celery stalk: Provides a refreshing, slightly aromatic crunch when sautéed.
- ½ white onion: Builds the savory backbone with gentle sweetness upon cooking.
- 4 tablespoons extra virgin olive oil: Adds richness and helps meld the flavors together.
- 50 g pancetta, finely chopped: Offers smoky, savory depth and a wonderful mouthfeel.
- 700 g cooked cannellini beans: The star ingredient that gives the soup its hearty, creamy texture.
- 600 ml cooking water from the beans: A flavorful liquid that enhances the soup’s body without needing extra broth.
- 1 tablespoon tomato concentrate: Brings just the right touch of acidity and color balance.
- 200 g Ditali rigati pasta (Pastificio Liguori): Tiny tube-shaped pasta that absorbs flavors and adds pleasant bite.
- Salt to taste: To perfectly season and bring all elements together.
- Freshly ground black pepper to taste: Adds subtle warmth and a peppery finish.
How to Make Creamy Pasta e Fagioli Soup Recipe
Step 1: Prepare the Soffritto
Start by finely chopping the carrot, celery, and white onion to make a battuto—a finely diced vegetable mix that will infuse your soup with deep flavor. Heat the extra virgin olive oil gently in a heavy-bottomed pot over low heat. Add the pancetta and the battuto, then sauté slowly for about five minutes. This slow cook allows the flavors to mingle beautifully and the vegetables to soften without turning brown, forming a delicious aromatic base for the soup.
Step 2: Add Beans and Tomato Concentrate
Next, pour in the cooked cannellini beans along with their cooking water—this precious liquid is packed with flavor and will help create that creamy texture naturally. Stir in one tablespoon of tomato concentrate to brighten the soup and season generously with salt. Bring everything to a gentle boil over medium heat, letting those flavors marry and intensify.
Step 3: Cook the Pasta
Once the soup is boiling, add the ditalini pasta to the pot. Cook according to the package directions, usually around 8 to 10 minutes, stirring occasionally to keep the pasta from sticking and to ensure it cooks evenly. While the pasta simmers, the beans begin to break down, thickening the soup and turning it silky smooth without the need for cream or cheese.
Step 4: Finish and Serve
When your pasta is tender and the broth has thickened to a luscious, creamy consistency, remove the pot from heat. Ladle the soup into bowls and finish each serving with a drizzle of raw extra virgin olive oil and a sprinkle of freshly ground black pepper. This final touch adds a fragrant, peppery uplift and a silky finish that turns every bite into a little celebration.
How to Serve Creamy Pasta e Fagioli Soup Recipe
Garnishes
The magic of this soup really shines with simple garnishes. A drizzle of high-quality extra virgin olive oil adds richness and a fresh, fruity note that complements the creamy beans. Freshly ground black pepper introduces just the right amount of heat and aroma. For a touch of herbaceous freshness, chopped parsley or a few leaves of fresh basil can elevate the flavors without overwhelming the dish.
Side Dishes
This soup is hearty enough to be a meal on its own, but pairing it with crusty bread—ideally a rustic Italian loaf or a baguette—makes for an irresistible combination. The bread is perfect for dipping and soaking up the creamy broth. For those looking for a light addition, a crisp green salad dressed with lemon vinaigrette provides a refreshing contrast to the warm soup.
Creative Ways to Present
Serving your Creamy Pasta e Fagioli Soup Recipe in individual rustic bowls adds a cozy, inviting touch. For a charming presentation, consider placing a small parmesan crisp on the side or topping the soup with a pinch of toasted breadcrumbs for a subtle crunch. If you want to impress guests, serve the soup with a small ramekin of chili flakes or grated Pecorino cheese, allowing everyone to customize their bowl.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in the refrigerator for up to three days. Keep it in an airtight container to preserve its flavors and creaminess. Before storing, let the soup cool down to room temperature to prevent condensation from affecting texture.
Freezing
If you want to keep this nourishing soup for longer, freezing works well. Transfer cooled soup to freezer-safe containers, leaving some room for expansion. Freeze in portions to make reheating easy. Keep in mind that pasta can sometimes become a bit softer after freezing, so slightly undercook the pasta when initially making the recipe if you plan to freeze leftovers.
Reheating
When you’re ready to enjoy again, thaw frozen soup overnight in the fridge or reheat directly from frozen in a pot over low heat. Stir gently and add a splash of water or broth if the soup has thickened too much, adjusting seasoning as needed. Avoid microwaving at high power to keep the texture creamy and uniform.
FAQs
Can I use dried cannellini beans instead of canned?
Absolutely! Using dried beans soaked overnight and cooked until tender will add even more depth of flavor to your soup. Just be sure to reserve the cooking water as it’s essential for the soup’s creamy consistency.
Is there a substitute for pancetta?
You can swap pancetta for bacon or prosciutto if needed, although pancetta has a milder, slightly sweet flavor that complements the soup well. For a vegetarian version, omit the meat and increase the olive oil slightly for richness.
What if I don’t have Ditali rigati pasta?
Small tubular or short-shaped pasta like elbow macaroni, small shells, or even orzo can work beautifully as a substitute. The key is to pick a pasta size that holds up well without overpowering the beans.
How do I get the soup creamy without adding cream?
The natural starches from the cooked cannellini beans and their cooking water create a luscious creaminess when cooked down with the pasta. The slow sautéing of vegetables and pancetta also layers the soup with rich flavor, removing the need for dairy.
Can I make this soup vegan?
Yes! Simply omit the pancetta and use additional olive oil for flavor. You can also add smoked paprika or a dash of liquid smoke to mimic the smoky depth that pancetta provides.
Final Thoughts
This Creamy Pasta e Fagioli Soup Recipe is a true testament to the magic that happens when simple ingredients are given time and care. It’s nourishing, satisfying, and endlessly comforting—a perfect meal to share with loved ones or enjoy on a quiet night in. Once you try this recipe, you’ll understand why it earns a special place in the heart of Italian cuisine and your kitchen too.
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Creamy Pasta e Fagioli Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Pasta e Fagioli Soup is a comforting Italian classic made with tender ditalini pasta, creamy cannellini beans, and a flavorful soffritto base of carrot, celery, onion, and pancetta. Slow-simmered with tomato concentrate and cooked beans’ water, this hearty soup delivers rich textures without the need for cheese, finished with a drizzle of extra virgin olive oil and black pepper for an authentic finish.
Ingredients
Vegetables and Aromatics
- ½ carrot, finely chopped
- ½ celery stalk, finely chopped
- ½ white onion, finely chopped
Meat
- 50 g pancetta, finely chopped
Legumes and Pasta
- 700 g cooked cannellini beans
- 600 ml cooking water from the beans
- 200 g Ditali rigati pasta (Pastificio Liguori)
Other Ingredients
- 4 tablespoons extra virgin olive oil
- 1 tablespoon tomato concentrate
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the soffritto: Finely chop the carrot, celery, and white onion to create a battuto. In a heavy-bottomed pot, heat the extra virgin olive oil over low heat.
- Sauté pancetta and vegetables: Add the finely chopped pancetta and the battuto to the pot. Gently sauté for about five minutes, allowing the flavors to meld and the vegetables to soften without browning.
- Add beans and tomato concentrate: Pour the cooked cannellini beans along with their cooking water into the pot. Stir in the tomato concentrate and season with salt to taste. Bring the mixture to a gentle boil over medium heat.
- Cook the pasta: Once boiling, add the ditalini pasta to the pot. Cook according to the pasta package instructions, stirring occasionally to prevent sticking and ensure even cooking. The beans will naturally thicken the soup as the pasta cooks.
- Finish and serve: When the pasta is tender, remove the pot from the heat. The soup will have a creamy texture from the beans without needing cheese. Serve drizzled with a bit of raw extra virgin olive oil and freshly ground black pepper to taste.
Notes
- Use the cooking water from the beans to add richness and depth to the soup.
- Do not brown the soffritto vegetables; keep the heat low to allow gentle softening.
- Stir the pasta occasionally to prevent it from sticking to the bottom of the pot.
- This soup is naturally creamy from the beans, so cheese is optional.
- Garnish with extra virgin olive oil and freshly ground black pepper for authentic flavor.
