Nona’s Authentic Pasta Fagioli Soup

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Last Updated on January 3, 2025 by Kiersten

This easy, authentic pasta fagioli soup recipe is a family heirloom and takes less than 45 minutes start to finish.

These last few weeks, I have been hitting the gold mine with family recipes. My mother-in-law has been going through her hundreds of recipes and typing them up to pass along to my husband and I for record keeping.

Along with her famous split pea soup, stuffed mushrooms, and spinach dip in a bread bowl, one of our absolute favorites is this authentic pasta fagioli soup recipe. The aroma carries through the house and yard attracting anyone nearby to the kitchen like a magnet.

Pasta Fagioli vs Pasta Fazool (or Pasta Fazul)

Pasta fagioli and pasta fazool (or fazul) are basically the same dish, but there are a few things that set them apart. Both are hearty soups featuring pasta and beans, but the way they come together can vary depending on where you’re from.

In Italy, pasta fagioli is typically served with lots of vegetables, and sometimes includes different meats or a mix of beans. If you’ve had the version at Olive Garden, that’s a good example of what you’d find in Italy. It’s more like a stew than a soup.

Pasta fazool (the Italian-American version) is what my mother-in-law makes and it has a little more heart. She uses whole tomatoes, cannellini beans, and ditalini pasta. Her version has a bit more of a “soup” vibe and definitely packs more flavor thanks to a base made with crushed tomatoes, olive oil, garlic, onion, and a bit of prosciutto. It’s a dish that’s incredibly common in southern Italian-American families—especially those with roots in Naples, like my mother-in-law.

In short, pasta fagioli is a bit lighter and more vegetable-focused, while pasta fazool has a tomatoey broth and feels more like a comforting, white bean soup with pasta. Both are delicious, but each brings its own unique take on this classic Italian dish.

When and How to Serve Pasta Fagioli Soup

Homemade pasta fagioli soup can serve a variety of functions. It’s excellent to bring to a neighbor or family member who isn’t feeling well yet also is a great choice for a first course (after appetizers, of course!) during holiday feasts.

Since the soup takes less than 45 minutes to prepare and only uses one pot, pasta fagioli can be an easy dinner for busy weeknights or warming meal in the cold weather months.

Our favorite way to eat pasta fagioli soup is with freshly grated pecorino romano or parmesan cheese, crushed red pepper flakes, and a side of lightly buttered crusty bread.

Tips for Recipe Success

1. Only use imported prosciutto from Italy. If you flip the package over, it will say where it originated. If you can’t find any, the deli counter of grocery stores will have it. Ask for a “quarter pound of thick sliced imported prosciutto”.
2. Do not add extra salt during seasoning. The proscuitto, broth and grated cheese add an appropriate amount of salt to the soup for robust flavoring. If you are sensitive to sodium, you can substitute a low sodium broth.
3. Do not drain the juice from the beans.
4. If you do not have a food processor, break the tomatoes up by hand by squeezing them through your fingers as when making a sauce.
5. Nona’s authentic pasta fagioli soup recipe doesn’t use any herbs.

Nona’s Authentic Pasta Fagioli Soup Recipe

Ingredients

• 1 28oz can San Marzano whole peeled tomatoes
• 48oz chicken broth
• 2 14.5oz cans of cannellini beans
• 4oz imported prosciutto, diced
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• Extra Virgin Olive Oil
• 1lb box of ditalini pasta (Barilla brand)

Instructions

Bring up a pot of salted water and boil the macaroni according to the package instructions. Drain when it is firm and still al dente – about 6-7 minutes. The macaroni will soften further once added to the fagioli soup.

Using a food processor, or by hand, dice the onion and mince the garlic.

Cover the bottom of a medium-large sized pot with olive oil, about 1/4 cup or so. Saute the onions over medium heat until fragrant and translucent. Stir often to prevent scorching.

Add the garlic to to the pot and cook for one minute while stirring to avoid burning. Next, add the prosciutto and cook for about 5 minutes until the color begins to change.

Add the cannellini beans with the juice to the pot. Bring the mixture to a low boil. Stir frequently.

Meanwhile, remove the tomatoes from the can by hand and place into a food processor. Do not add the sauce or juice, you only want the tomatoes themselves. Pulse the food processor once or twice to break them up.

Add the chicken broth to the pot and bring to a boil. Season with ground pepper.

Add the tomatoes, stir, and reduce heat to a very low simmer for 15 minutes.

Serve with freshly grated pecorino romano or parmesan cheese, crushed red pepper flakes, and warm crusty bread.

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