This delicious Pasta Fagioli recipe is an incredible version of the classic Italian soup! This one has bacon…need I say more!
Our Favorite Pasta Fagioli Recipe
This Pasta Fagioli recipe is so, so incredibly yummy! It’s a classic Italian soup that I’m you may have seen many recipes and variations of it.
I got this recipe from cousin Tonya. She graciously brings it pretty much each time she comes to visit us and I always do the happy dance. It includes bacon! Need I say more. 🙂
TIP for you – Make a double batch. It freezes well too.
Ingredients Needed
- Olive oil
- Onion – Chop one large yellow or white onion.
- Garlic – fresh, minced garlic is best but jarred is fine too.
- White wine – Use a dry wine like chardonnay.
- Chicken broth – I use low-sodium broth. You can also use vegetable broth if you’d like.
- Petite diced tomatoes – one large can, undrained
- Spices: Dried oregano, dried basil, pepper and crushed red pepper
- Northern white beans – or cannellini beans. Drain and rinse them first.
- Parmesan cheese – any favorite brand.
- Bacon – cooked and crumbled – I use the boxed version most of the time for convenience. You could also use turkey bacon as well.
- Pepperoni slices – cut into little pieces. Feel free to use turkey pepperoni as well.
- Ditalini pasta – swap this of another kind of pasta like elbow macaroni or penne.
How to Make Pasta Fagioli
Step 1: Cook bacon and set aside. Then crumble when cool.
Step 2: In a large pot, saute onion and garlic in olive oil until onions are tender.
Step 3: Turn off heat. Add cooking wine, chicken broth, tomatoes and spices. Bring to a boil.
Step 4: Add beans, cheese, bacon and pepperoni. Stir and simmer for 30 minutes.
Step 5: You can either mix the pasta in or add into each bowl as wanted. We choose to put the pasta in separate because in my house everyone likes it a little different.
You can do the same with the parmesan cheese too. But I do add this into mine.
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Pasta Fagioli Recipe
Ingredients
- 1 teaspoon Olive Oil
- 1 large onion chopped
- 3-4 cloves garlic minced
- 2 oz white wine
- 4 cups chicken broth I use low-sodium
- 29 oz can petite diced tomatoes
- 1 teaspoon Oregano
- ½ teaspoon basil
- ½ teaspoon pepper
- ¼ teaspoon crushed red pepper
- 1 14 oz can of Northern White Beans I use low-sodium
- ½ cup of parmesan cheese
- 8 strips Bacon cooked and crumbled – (I buy the boxed version most of the time of convenience) You can use turkey bacon too.
- ½ cup of pepperoni cut into little pieces – (You could use turkey pepperoni as well)
- 1 lb box of Ditalini pasta
Instructions
- Cook Bacon and set aside. Then crumble when cool.
- In a large pot, saute onion and garlic in olive oil until onions are tender.
- Turn off heat. Add cooking wine, chicken broth, tomatoes and seasonings listed.
- Bring to a boil.
- Add beans, cheese, bacon and pepperoni.
- Stir and simmer for 30 minutes.
- You can either mix the pasta in or add into each bowl as wanted. We choose to put the pasta in separate because in my house everyone likes it a little different.
- You can do the same with the parmesan cheese too. But I do add this into mine.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Patrice
This recipe is perfect! I like to emulsify everything except the bacon so that it’s nice and smooth and then add the pasta in last. oooooh so good! Thanks for the delicious dinner, making tonight again for dinner guests!
Dave
I followed this recipe and actually made a double batch cause it sounded so good….I didn’t add all of the pasta though as I wanted to make sure there was lots of broth. after simmering for 30 min I ended up with a pot full of tomato noodles and parmesan cheese stuck everywhere. Iwould recommend to anyone trying this to do the noodles on the side and add the parmesan cheese after as otherwise it will not turn out good
Judy Mark
I see that the directions do not specify to cook the pasta by itself which would be confusing for anyone who hasn’t this type of soup before. Try it again and bet you will love it. Cheese should be added right at the end.
Jocelyn
My family loved this soup! I only wish I could have found the pasta you used. I had to substitute with mini farfalle instead. I will definitely make this soup again. Thank you!
Jenny @ Honey and Birch
Anytime a classic recipe has bacon added to it, I get happy. I always say everything is better with bacon. Yum!! 🙂 Thank you for sharing at #FoodieFridays !
Kristina & Millie
oh this recipe sound so yummylicious and easy to make. nothing beats a nice warming filling delicious soup on a chilly day! Thanks for sharing the recipe for your pasta fagioli!
Sarah R.
Yum, yum, yum. I have to admit, I usually get more excited about soup season than Christmas cookie baking season- and this one sounds delish! Thank you for linking this up at Snickerdoodle Sunday- hope you’ll come back later this week with your latest makes!
Sarah (Sadie Seasongoods)