Enjoy a comforting bowl of Gluten-Free Pasta Fagioli, a wholesome twist on the traditional Italian soup. A rich broth with a texture that's both hearty and satisfying. Easy to make and perfect for busy weeknights.
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Growing up we always called it pasta fasul, or pasta fazool. This was our favorite soup recipe and it would show up on the table when the weather turned cooler and right through winter.
This rendition draws inspiration from the classic recipe, celebrated for its heartiness and ability to bring warmth on chilly nights. Infused with the rich flavors of beans, vegetables, and pasta, our version elevates the experience with a flavorful tomato broth.
Pasta fagioli is often associated with the Olive Garden menu. However, I highly recommend trying your hand at this vegetarian version of pasta e fagioli. It's a great recipe your entire family will love. The harmonious blend of pasta, beans, and vegetables creates a truly fulfilling standalone meal that's worth savoring at home.
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Why You'll Love This Recipe
- Plant based meal: this meatless soup is hearty, filling and protein-rich from the addition of beans. Take care to purée some beans to thicken the soup.
- Easy weeknight dinner: start your busy evenings with this quick and straightforward recipe. With inexpensive ingredients commonly found in your pantry, you can whip up a batch of ultimate comfort food to savor with minimal effort.
- Versatile and customizable: make this pasta fagioli your own by experimenting with different beans, toss in extra veggies, or adjust seasonings to suite your taste.
Some other dinner ideas for soup to try are roasted cauliflower and butternut squash soup, white bean mushroom soup and white bean vegetable soup.
A crunchy kale salad or a side crusty gluten free bread complements this hearty soup perfectly.
Recipe Ingredients
Here are the ingredients you'll need to make gluten free pasta e fagioli:
Ingredient Notes
- Olive oil: Infuses richness and depth into the soup.
- Cannellini or navy beans: Adds a satisfying protein boost and contributes to the heartiness of the bean soup.
- Gluten-free pasta: provides the perfect al dente texture. I like to use small elbow, shells or ditalini pasta. Quinoa, brown rice or chickpea pasta all work well.
- Vegetable broth: Forms the flavorful base of the soup, complementing the beans and pasta.
- Red pepper flakes: Infuse a hint of spice, elevating the overall taste profile.
- Crushed tomatoes: Introduce a robust tomato flavor that balances the dish.
- Bay leaves and fresh herbs: Enhance the aroma and depth of the soup.
See recipe card below for all ingredients and quantities.
Substitutions and Variations
- Experiment with different beans like red kidney beans, cannellini beans, white beans, great northern beans, borlotti beans (also known as roman beans or cranberry beans) or garbanzo beans for added color and texture.
- Chicken broth or beef broth can be swapped for the vegetable broth. Filtered water can be used in a pinch.
- Enhance the spice level by adjusting the red pepper flakes to suit your taste. Also, dried spices can be more potent than fresh herbs and can easily be used in a pinch.
- Crushed tomatoes can be swapped with fire roasted tomatoes, tomato sauce or diced tomatoes. For more tomato depth add a half tablespoon of tomato paste.
- Want to add meat for an extra bump of protein? Italian sausage, ground beef or ground turkey work well. Add after sautéing vegetables until just cooked through.
I have not tested this recipe with other substitutions or variations. If you replace or add any ingredients, please share how it turned out in the comments below!
How to Make Gluten Free Pasta Fagioli Soup
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onions, carrots, celery, salt & pepper and sauté, stirring occasionally, until vegetables are soft. About 10 minutes.
- Meanwhile, blend one 15-ounce can of white beans in blender or food processor.
- Add garlic, basil, oregano, thyme, bay leaf and red pepper flakes to the pot. Cook stirring for 1 minute.
- Add vegetable broth, beans and bean purée, tomatoes and their juices. Simmer for 20 minutes, stirring occasionally.
- Add gluten free pasta and simmer for 8-10 minutes, or until pasta is al dente.
- Season to taste and top with parmesan, fresh parsley or extra red pepper flakes.
Expert Tips
- To achieve the best flavor, allow the soup to simmer over low heat, letting the ingredients meld together before adding the pasta.
- Blending a can of beans in a blender or food processor will help thicken the soup. Omit this step if you prefer a thinner soup consistency.
- Add additional broth when reheating as gluten-free pasta tends to absorb liquid.
Common Questions
I recommend using small pasta like ditalini pasta for an authentic texture. Elbow or mini shell noodles are also excellent choices.
While both are Italian soups, minestrone features a variety of vegetables, while pasta e fagioli emphasizes pasta and beans.
"Fagioli" is the Italian word for beans.
Storage Tips
- The soup can be refrigerated for up to 5 days, and tastes even better the next day! Additional broth may be needed during reheating.
- For meal prep, take care to cook the pasta in the soup on the firmer side of al dente, then your soup will be the perfect consistency! Or cook the pasta separately and add to the soup when ready to serve so it doesn't become mushy. You may like to add additional broth or filtered water when reheating.
- Freeze in an airtight container for up to 3 months.
More Dinner Recipes to Try
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Recipe
The Best Glute Free Pasta Fagioli
Equipment
- 1 large pot or Dutch oven
- 1 high-speed blender food processor
Ingredients
- 2 tablespoon olive oil
- 1 medium onion, small dice
- 2 medium carrots, small dice
- 2 medium celery ribs, small dice
- ½ teaspoon fine sea salt, more to taste
- ¼ teaspoon fresh ground black pepper, more to taste
- 4 cloves garlic, minced
- 2 tablespoon fresh chopped basil, or 2 teaspoons dried basil
- 2 tablespoon fresh chopped oregano, or 2 teaspoons dried oregano
- 2 thyme sprigs
- 1 bay leaf
- ½ teaspoon red pepper flakes
- 32 fluid ounces (4 cups) vegetable broth (or filtered water), plus more to thin
- 3 cans (15-ounce) cannelli beans, not drained, or mix of navy beans, bartolli beans, kidney beans
- 1 can (15-ounce) crushed tomatoes
- 4 ounces (~1 cup) small gluten free pasta, ditalini, shells or elbow pasta
Garnish (optional)
- red pepper flakes, fresh parsley, basil, parmesan cheese, or salt & pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onions, carrots, celery, salt and freshly ground pepper and sauté, stirring occasionally, for 10 minutes, or until soft.
- Meanwhile, blitz one 15-ounce can of beans in high-speed blender or food processor. Or mash well with a fork.
- To the pot, add garlic, basil, oregano, thyme sprigs, bay leaf and red pepper flakes. Cook stirring for 1 minute.
- Add vegetable broth, beans and bean purée, tomatoes and their juices. Simmer for 20 minutes.
- Add pasta and simmer for 8-10 minutes, or until al dente.
- Season to taste and serve.
Notes
- Blending a can of beans will help thicken the soup. Omit this step if you prefer a thinner soup consistency.
- Add additional broth or filtered water when reheating, as gluten-free pasta tends to absorb liquid.
- Store in an airtight container for up to 5 days, freeze for up to 3 months.
Dan B.
Holy cow - this is great! What a nice meal to warm you up on a cold wet night! Thanks!
Jacqui Wilson
Hi Dan,
I'm so glad you enjoyed it - definitely the perfect soup for a cold night!
Carol B.
This soup is soooo good! And super easy to make. Everyone loved it. We used small elbow pasta in ours because the kids love macaroni. Definitely a keeper!
Jacqui Wilson
Hi Carol,
I'm so glad you and your kids enjoyed the soup! I'm happy you found the pasta that works for your family.