Dinner

Copycat Pasta Fagioli Soup Recipe

Name: Copycat Pasta Fagioli Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 celery stalks, chopped; 1 onion, chopped; 2 medium tomatoes, peeled and chopped; 3 garlic cloves, minced; 1 tablespoon olive oil; 8 ounces of tomato sauce; 14 ½ ounces chicken broth; 1 can of cannellini beans, with the liquid; 1 cup uncooked spinach pasta; 2 teaspoons dried parsley; 1 teaspoon Italian seasoning; ¼ teaspoon crushed red pepper flakes; Salt and pepper to taste

Bylilan Sage July 16, 2026July 16, 2026

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Introduction

Pasta Fagioli is a comforting Italian soup that’s hearty and full of flavor. This copycat version combines tender pasta, cannellini beans, and a rich tomato broth for a satisfying meal perfect for any day of the week.

A close-up view inside a black slow cooker filled with a colorful stew. The stew has a red tomato-based broth that forms the bottom layer. Floating on top are mixed ingredients: small elbow pasta pieces in a pale yellow, cooked ground meat in small brown chunks, diced bright orange carrots, green celery chunks, white beans, red kidney beans, and small bits of fresh green herbs sprinkled evenly. The textures vary from soft pasta and beans to tender vegetables and crumbly meat. The slow cooker sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 celery stalks, chopped
1 onion, chopped
2 medium tomatoes, peeled and chopped
1 can of cannellini beans, with the liquid
1 tablespoon olive oil
3 garlic cloves, minced
2 teaspoons dried parsley
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes
8 ounces tomato sauce
14 ½ ounces chicken broth
Salt and pepper to taste
1 cup uncooked spinach pasta

Instructions

Step 1: In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the chopped celery and onions, and cook until the onions become translucent.
Step 2: Stir in the minced garlic, dried parsley, Italian seasoning, and crushed red pepper flakes. Cook for about 5 minutes to release the aromas.
Step 3: Add the tomato sauce, chicken broth, and chopped tomatoes to the pot. Bring to a simmer and cook for 15 minutes to develop the flavors.
Step 4: Add the uncooked spinach pasta and cook for 15 minutes or until the pasta is al dente. Then, stir in the cannellini beans with their liquid and heat through.
Step 5: Serve the soup sprinkled with grated Parmesan cheese and enjoy with breadsticks or a crusty slice of bread.

Tips & Variations

For a vegetarian version, substitute vegetable broth for the chicken broth.
Cooking pasta separately and adding it when serving helps prevent soggy noodles in leftovers.
Add fresh spinach or kale near the end of cooking for extra greens.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. If pasta was cooked in the soup, it may absorb liquid and become softer; adding a splash of broth or water while reheating can refresh the texture.

How to Serve

A close-up image of a slow cooker filled with a colorful soup showing multiple layers and ingredients. The soup base is a thick orange-red broth, covering a layer of small, slightly soft elbow macaroni noodles in pale cream color. Mixed throughout are bright orange carrot slices, pale green celery chunks, and green bell pepper pieces, all tender-looking. Ground cooked beef bits in light brown are scattered thickly on the top, along with some diced tomatoes that are red and add extra texture. Dark red kidney beans and white beans add variety and depth to the soup. Small flecks of chopped green herbs are sprinkled on top, adding freshness to the dish. The slow cooker is black and sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, small pasta shapes like ditalini, elbow macaroni, or small shells work well in this soup.

How do I peel tomatoes easily?

Score a small “X” on the bottom of each tomato and blanch them in boiling water for 30 seconds, then transfer to ice water. The skin will loosen and peel off easily.