30-Minute One Pot Pasta e Fagioli – Hearty Comfort in a Bowl

Name: 30-Minute One Pot Pasta e Fagioli - Hearty Comfort in a Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 can (14 oz) diced tomatoes; 4 cups vegetable broth; 1 can (15 oz) cannellini beans, drained; 1 cup ditalini pasta; 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper to taste; Fresh parsley for garnish

Author: lia

Published: January 28, 2026

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Nothing beats curling up with a steaming bowl of pasta e fagioli on a chilly evening – it’s like a warm hug in a bowl! Trust me, I’ve made this one-pot wonder more times than I can count, especially when I’m craving something hearty but don’t want to fuss with a mountain of dishes. The magic happens when the pasta cooks right in the broth, soaking up all that glorious tomatoey goodness while the beans add that perfect creamy texture.

My love affair with this dish started in my tiny first apartment, when all I had was one pot and a serious need for comfort food. The first time I made it, I couldn’t believe how something so simple could taste so incredible. The way the garlic melds with the vegetables, how the starch from the pasta thickens the broth just right – it’s absolute perfection. And the best part? You can throw it together with pantry staples in about 30 minutes flat. Whether you’re cooking for one or feeding a crowd, this one-pot pasta e fagioli never fails to hit the spot.

Why You’ll Love This One Pot Pasta e Fagioli

Oh, where do I even start? This pasta e fagioli is my go-to for so many reasons – let me count the ways you’ll adore it:

One-pot magic: Yes, really! From sautéing to simmering, everything happens in that single pot – which means way less cleanup (and more time for seconds).
Weeknight warrior: Ready in about 30 minutes flat – perfect for when hunger strikes and patience runs thin.
Pantry hero: Made with simple ingredients you probably have on hand right now – no fancy shopping trips needed.
Vegetarian comfort: Hearty enough to satisfy meat-lovers, but completely plant-based (my secret for Meatless Mondays).
Leftover legend: Tastes even better the next day as the flavors really get to know each other in the fridge.

Honestly, I’ve yet to meet anyone who doesn’t fall hard for this cozy bowl of goodness. It’s the culinary equivalent of your favorite sweater – warm, comforting, and always just right.

Ingredients for One Pot Pasta e Fagioli

Here’s everything you’ll need to make this soul-warming soup (and trust me, you’ll want to double check your pantry before starting – I’ve learned that lesson the hard way!):

1 tbsp olive oil – This is our flavor base, and I always use my good extra virgin for that fruity kick
1 onion, diced – About medium dice (that’s roughly ½ inch pieces – no need to be perfect!)
2 carrots, diced – Peel them first, then chop to match the onion size
2 celery stalks, diced – Include those leafy tops if they’re still attached – extra flavor!
3 garlic cloves, minced – Smash them with your knife first to peel easily, then finely chop
1 can (14 oz) diced tomatoes – I prefer fire-roasted when I can find them
4 cups vegetable broth – Homemade is gold, but boxed works great too
1 can (15 oz) cannellini beans, drained – Give them a quick rinse to remove that starchy can liquid
1 cup ditalini pasta – Or any small shape you’ve got – elbows work in a pinch
1 tsp dried oregano – Rub it between your fingers to wake up the oils
1 tsp dried basil – Same trick as the oregano – makes all the difference
Salt and pepper to taste – I’m generous with both, but season to your liking
Fresh parsley for garnish – The pop of green makes it pretty, but totally optional

See? Nothing fancy – just honest ingredients that work magic together. Now let’s get cooking!

Equipment You’ll Need for One Pot Pasta e Fagioli

Here’s the beautiful part – you barely need any tools for this recipe! Just grab:

A large pot – About 5 quarts is perfect (I use my trusty Dutch oven)
Wooden spoon – For stirring without scratching your pot
Chef’s knife – To tackle those veggies
Cutting board – Preferably one that doesn’t slide around

That’s seriously it! No fancy gadgets needed – just good old-fashioned cooking basics.

How to Make One Pot Pasta e Fagioli

Alright, let’s get cooking! This is where the magic happens – turning simple ingredients into something spectacular with just a bit of patience and stirring. Follow these steps and you’ll have a pot of comfort ready in no time.

Step 1: Sauté the Vegetables

First things first – heat that olive oil in your pot over medium heat. You’ll know it’s ready when it shimmers slightly (about 30 seconds). Now toss in your onion, carrots, and celery – that holy trinity of flavor we call mirepoix. Stir them around occasionally with your wooden spoon while they soften. You’re looking for the onions to turn translucent and the carrots to brighten in color – about 5 minutes should do it. Don’t rush this step! Those softening veggies are building your flavor foundation.

Step 2: Add Aromatics and Liquids

Now for the garlic – stir it in and inhale deeply as it hits the pan. That heavenly scent means you’re doing it right! Cook just until fragrant (about 1 minute – burned garlic is no one’s friend). Next comes the canned tomatoes – pour them in with all their juices. Give everything a good stir, scraping up any tasty bits stuck to the bottom. Then pour in your broth – I like to swirl a little water in the tomato can to get every last bit of flavor before adding it too.

Step 3: Simmer the Pasta and Beans

Time to bring the party to a boil! Once bubbling, add your beans and pasta. The ditalini will look like tiny little tubes swimming in the broth – adorable and delicious. Reduce the heat to a lively simmer (you want gentle bubbles, not a rolling boil). Set your timer for 10 minutes and stir occasionally to prevent sticking. The pasta should be al dente – tender but with a tiny bite when you test a piece.

One Pot Pasta e Fagioli - detail 1

Step 4: Season and Serve

Almost there! Turn off the heat and season with salt and pepper – I always do a taste test first, then adjust. The soup will thicken as it sits, so don’t panic if it seems a bit brothy at first. Ladle into bowls and top with that fresh parsley for a pop of color. Grab some crusty bread for dipping, and prepare to fall in love with every spoonful!

Tips for Perfect One Pot Pasta e Fagioli

After making this soup more times than I can count, here are my hard-earned secrets for pasta e fagioli perfection:

Watch the pasta like a hawk: It continues cooking off the heat, so pull it when it’s just shy of al dente (trust me, mushy pasta is tragic).
Broth too thick? Add a splash of hot water. Too thin? Let it simmer uncovered for a few extra minutes.
Double the batch! This soup gets better overnight as the flavors meld – just store the pasta separately if meal prepping.

Bonus tip: That starchy pasta water in the pot? Gold! It thickens the soup beautifully as it sits.

Variations for One Pot Pasta e Fagioli

The beauty of this recipe is how easily you can make it your own! I’ve played around with so many versions over the years—here are my favorite twists:

Bean swap: Cannellini beans are classic, but kidney beans or even chickpeas work great in a pinch (just mind the cooking time).
Greens boost: Stir in a couple handfuls of baby spinach or kale during the last 2 minutes of cooking—they wilt perfectly!
Spice it up: A pinch of red pepper flakes or a dash of hot sauce gives it a nice kick (my husband’s favorite tweak).

Honestly? The soup police won’t come after you—make it your own and enjoy every slurp!

Serving Suggestions for One Pot Pasta e Fagioli

Oh, let me tell you how I love to serve this soup – it’s practically a ritual in my house! A big, crusty loaf of Italian bread is non-negotiable – perfect for soaking up every last drop of that flavorful broth. Sometimes I’ll rub a garlic clove on the bread first if I’m feeling fancy. For warmer days, a simple green salad with lemon vinaigrette makes the perfect fresh contrast to the rich soup. And here’s my secret: always, always have extra grated Parmesan at the table – because who can resist that salty, nutty sprinkle on top?

One Pot Pasta e Fagioli - detail 2

Storing and Reheating One Pot Pasta e Fagioli

Listen, I know the temptation to eat the whole pot is real – been there! But if you somehow have leftovers (rare in my house), here’s the scoop: store the cooled soup in an airtight container for up to 3 days. The pasta will keep soaking up liquid, so when reheating, splash in a little extra broth or water to bring it back to life. Microwave works in a pinch, but I prefer gently warming it on the stove – just until steaming. Pro tip: the flavors actually deepen overnight, making day-two soup even more amazing!

One Pot Pasta e Fagioli Nutritional Information

Now, I’m no nutritionist, but I do like knowing what’s going into my body – especially when it tastes this good! Keep in mind these numbers are estimates (your exact amounts will vary based on ingredients and portion sizes). Here’s the scoop per serving:

Serving Size: 1 generous bowl (about 1.5 cups)
Calories: 280 – perfect for a satisfying meal without the guilt
Carbs: 50g (with 8g fiber – thanks, beans and veggies!)
Protein: 10g – not bad for a meatless dish, right?
Fat: 4g (only 0.5g saturated) – that olive oil does its job beautifully
Sugar: 6g (all natural from the tomatoes and veggies)
Sodium: 450mg – use low-sodium broth if you’re watching this

Honestly, what I love most is how nourishing this soup feels – packed with fiber, plant-based protein, and all those vitamins from the rainbow of vegetables. It’s comfort food you can actually feel good about eating!

FAQ About One Pot Pasta e Fagioli

I get asked about this recipe all the time – here are the questions that pop up most often (and my tried-and-true answers!):

Can I use dried beans instead of canned? Absolutely! Just soak and cook them first (about 1/2 cup dried equals one can). Add them when you’d add the canned beans.
Is this soup freezer-friendly? It is, but I recommend freezing without the pasta. Cook fresh pasta when reheating to avoid mushiness.
What if I don’t have ditalini pasta? Any small shape works – elbows, small shells, even broken spaghetti pieces. Just adjust cooking time as needed.
Can I make it gluten-free? Of course! Swap in your favorite GF pasta and check that your broth is certified gluten-free.
How can I make it creamier? Mash some of the beans before adding, or stir in a spoonful of pesto at the end – my secret trick!

Remember – cooking is about making it work for YOU. Don’t stress over perfection – just enjoy the process (and the delicious results)!

You can find more recipes on my Pinterest page.

You can also try my one pot sausage and rice recipe for another easy dinner.

Or try my cream cheeseburger soup recipe for another hearty soup.

You can also check out my recent posts for more recipe ideas.

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