Go Back Email Link
+ servings
Pasta Fagioli Soup
Print Recipe
4.87 from 23 votes

Pasta Fagioli Soup

This Pasta Fagioli Soup recipe is a comforting Italian soup in a tomato-based broth filled with beans, vegetables, and tiny tubular pasta. This vegan, healthy version of an Olive Garden classic is so delicious you will think you are eating out. And it takes less than 30 minutes and one pot to make.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soups
Cuisine: Italian
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 395kcal


  • 3 cloves Garlic minced
  • 1 cup Yellow or White Onion diced
  • 1 cup Celery diced
  • 1 cup Carrots diced
  • 30 ounces Diced Tomatoes
  • 3 Tablespoons Tomato Paste
  • 8 cups vegetable broth
  • 15 ounces Dark Red Kidney Beans drained
  • 15 ounces White Beans Cannellini, drained
  • 2 teaspoons Maple Syrup
  • 1 cup dry Ditalini Pasta or similar small noodle; or gluten-free pasta
  • 2 cups Brown Lentils cooked; optional (of 1 cup dry brown lentils; see notes)
  • 1 Tablespoon Italian Seasoning
  • 2 teaspoons vegan Worchestershire Sauce I like Annie's
  • ¼ cup Nutritional Yeast
  • 2 Bay Leaves
  • ½ teaspoon Red Pepper Flakes optional

Garnish (optional)

  • Vegan Parmesan optional
  • 1/ 4 cup Parsely chopped


  • In a large pot, saute the garlic and onions until translucent.
  • Add celery and cook for a couple of minutes.
  • Now, add diced carrots and cook for a few minutes.
  • Add the diced tomatoes, tomato paste, vegetable broth, beans (rinsed and drained), Italian seasoning, Worcestershire sauce, nutritional yeast, maple syrup, red pepper flakes (if using), and bay leaves.
  • Bring to a boil, stirring to combine ingredients.
  • Once boiling, add dry pasta and lentils. Stir and cover.
  • Reduce heat to simmer.
  • Simmer for 10 minutes (the time required to cook the noodles); if you use a different noodle, follow the cooking time on the noodles' box or bag.
  • Remove from heat; stir and add salt and pepper to taste.
  • Ladle into bowls and sprinkle with vegan parmesan cheese and chopped parsley
  • Serve with a salad, crusty bread, or your favorite side dishes.



  • If using dry lentils, add 1 cup to the pot without the pasta, bring the soup to a boil, cover, reduce to a simmer, and cook for 30 minutes. Then, boil again, remove the cover, and add the pasta. Cook for 8-10 minutes uncovered until the pasta is cooked through.
  • Any type of small pasta works well in this soup.
  • Add another can of beans of choice for those who do not like lentils.
  • For those who struggle with nightshade vegetables, swap the diced tomatoes for roasted red peppers in a jar packed in water.
  • I would suggest that you serve the soup with an Italian chopped salad.


Calories: 395kcal | Carbohydrates: 74g | Protein: 24g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 586mg | Potassium: 1403mg | Fiber: 24g | Sugar: 10g | Vitamin A: 5989IU | Vitamin C: 53mg | Calcium: 181mg | Iron: 9mg