This recipe for Pasta Fagioli soup is creamy, delicious, and healthy! Creamy pasta fagioli soup recipe is a hearty, creamy, delicious and healthy soup with pasta, beans, tomatoes, kale and other healthy real food ingredients.
Pair it with a slice of crusty bread for the ultimate comfort food on a chilly fall or winter day.
Creamy Pasta Fagioli Soup
Pasta e Fagioli soup is a popular soup in Italian cuisine. I love this version because the creaminess make it ultra comforting. So it’s perfect for a blustery winter day.
This recipe is also super simple to throw together! And it doesn’t take long to simmer together for a weeknight family dinner.
Even the kids will enjoy this flavorful and creamy soup!
This dish is healthy because it uses real food ingredients and fresh vegetables like Tuscan kale & heirloom tomatoes.
This soup doesn’t require anything super complicated! Here’s what you’ll need:
- extra virgin olive oil
- sweet onion
- garlic cloves
- heirloom tomatoes
- ditalini pasta (can substitute for a soup pasta, like mini shells or elbows)
- cannellini beans
- crushed red pepper flakes
- dried oregano
- chicken broth
- fresh shredded Parmesan cheese
- tuscan kale
- heavy cream
- bacon (optional, but highly recommended!)
- dutch oven or other large pot
- wooden spoon
- frying pan (for cooking the bacon)
- sharp knife
- cutting board
- measuring cups & spoons
Cook the bacon in a large skillet or frying pan. Remove and drain the grease. Once cooled, chop/crumble and set aside.
In a separate Dutch oven, heat up the olive oil over medium heat. Add the onion and cook until translucent, stirring frequently. Stir in the garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
Add the tomatoes, beans, broth, salt, oregano, and crushed red pepper. Bring the soup pot to a boil and lower the heat to a simmer for about 15 minutes.
Return to a boil, stir in the pasta and cook according to the package instructions.
Stir in the tuscan kale, chopped bacon pieces, fresh shredded parmesan cheese, and heavy cream.
This soup is best when served immediately. Serve in soup bowls with a sprinkle with fresh grated or shredded Parmesan cheese and additional crushed red pepper and salt to taste, if desired.
🍅 Recipe tips
I wholeheartedly believe that good quality ingredients make for the best recipes! I don’t recommend any fake or overly processed ingredients and will usually recommend organic / non-gmo ingredients whenever possible.
Sourcing good quality ingredients can be difficult sometimes. Did you know that most of the olive oil in grocery stores aren’t truly authentic? Or that most seafood is farmed and sourced from China? These are just a couple of examples of confusing product labels.
How do we find the BEST ingredients? If you’re like me, then sourcing clean ingredients is important to you! So, I’ve created a favorite shop page with all of my recommendations. Here you can find all of the best places to source good quality ingredients!
How to store and reheat leftovers
If you have leftover pasta fagioli soup, store in an airtight container in the fridge for up to 3-4 days. Heat up the leftover soup in a soup pan or pot over medium-low heat until warmed through. Be sure to stir often to prevent sticking to the bottom of the pot.
FAQ (frequently asked questions)
I love to use ditalini pasta when available. But you can also substitute for a shorter cut soup pasta, or something like mini shells or mini elbows if others are hard to find in your area.
Berlotti or cannellini beans are the most often recommended for pasta fagioli. You can also substitute with navy beans if the others are harder to find.
want more recipes?
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Creamy Pasta Fagioli Soup
- 2 tablespoons extra virgin olive oil
- 1 ½ cups onion chopped
- 2 garlic cloves minced
- 1 cup heirloom tomatoes chopped
- 1 cup ditalini pasta uncooked
- 2 15 ounce cannellini beans drained
- ¼ teaspoon crushed red chili pepper
- ½ teaspoon dried oregano
- 5 cups chicken broth
- 1 teaspoon salt
- 1 cup parmesan cheese fresh shredded & more for topping
- 1 bunch Tuscan kale about 3 cups, chopped
- ½ cup heavy cream
- 4 slices bacon cooked and crumbled
- Cook the bacon in a large skillet or frying pan. Remove from pan and drain the grease. Once cooled chop and set aside.
- Heat the olive oil in a separate Dutch oven over medium heat. Add the onion and cook until translucent, stirring frequently. Stir in the garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
- Add the tomatoes, beans, and broth. Stir in the salt, oregano, and crushed red pepper. Bring to a boil and lower the heat to a simmer for about 15 minutes.
- Return to a boil, stir in the pasta and cook according to the package instructions.
- Stir in the tuscan kale, bacon crumbles, parmesan cheese, and heavy cream.
- Sprinkle with fresh grated Parmesan and crushed red pepper