Copycat Pasta Fagioli Soup

Ah, yes—the cozy, hearty, Italian-American classic! Here’s a copycat Pasta e Fagioli (Pasta Fagioli) Soup that hits all the comforting notes 🍲🇮🇹

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Copycat Pasta Fagioli Soup

Servings: 6–8 | Time: 45–50 min

Ingredients

• 1 tbsp olive oil

• 1 small onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3–4 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp crushed red pepper flakes (optional)

• Salt & pepper, to taste

• 1 (14.5 oz) can diced tomatoes

• 4 cups chicken or vegetable broth

• 1 (15 oz) can cannellini beans or great northern beans, drained & rinsed

• 1 cup small pasta (ditalini or elbow)

• 2 tbsp tomato paste (optional, for richer tomato flavor)

• 1 tbsp red wine vinegar or lemon juice (at the end, for brightness)

• 2 tbsp fresh parsley, chopped

• Grated Parmesan or vegan Parmesan (optional topping)

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Instructions

1. Sauté the base

   • Heat olive oil in a large pot over medium heat.

   • Cook onion, carrot, and celery until softened, 5–7 min.

   • Add garlic, oregano, basil, red pepper flakes, salt, and pepper; sauté 1 min more.

2. Add liquids & beans

   • Stir in diced tomatoes, tomato paste, and broth.

   • Bring to a gentle boil, then reduce to simmer 10–15 min.

3. Cook the pasta

   • Add pasta to the simmering soup; cook until al dente (check package directions).

   • Stir in beans and cook 2–3 minutes until heated through.

4. Finish & serve

   • Remove from heat; stir in vinegar or lemon juice and parsley.

   • Serve hot with grated Parmesan if desired.

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Copycat Tips

• Use short, small pasta so it spreads evenly through the soup.

• Add a Parmesan rind while simmering for deep umami flavor.

• For a thicker, stew-like version, mash half the beans before adding back.

• Soup tastes even better the next day, so don’t be afraid to make extra.

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If you want, I can also give a slow-cooker version that’s basically “set it and forget it” but tastes restaurant-level good. Want me to do that?