Vegetarian Pasta Fagioli Soup Recipe

10 servings
50 min

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This Vegetarian Pasta Fagioli Soup recipe is adapted from the Fall 2016 Wegmans Menu magazine.

I found a Pasta Fagioli with Spinach soup recipe that I wanted to try. It calls for proscuitto, but since I eat mostly vegetarian, I decided to make my own vegetarian version.

Now that fall is back and the temps are cooler, soup recipes are calling and I wanted to share this one with you again.

Ingredients needed for Vegetarian Pasta Fagioli soup:

1 can (28 oz) of Italian Classics Crushed Tomatoes

1 pkg of diced mirepoix (found in produce section)

2 cans (15.5 oz) of Cannellini Beans, undrained

1 clove of garlic – chopped

2 tsp dried rosemary leaves

1 cup of vegetable broth (I used 1 Herb-Ox vegetable bouillon cube + 1 cup of water)

1 cup of Ditalini Pasta

2 tsp dried parsley

3 oz of fresh baby spinach

How do you makeVegetarian Pasta Fagioli soup?

This is an easy “dump” and let simmer soup recipe!


  1. Add the 1 cup of vegetable broth, crushed tomatoes, diced mirepoix, and 2 cans (undrained) of Cannellini Beans to your soup pot.

2. Add your garlic, rosemary, and parsley and bring to a boil. Once it reaches a boil, cover and turn the heat down to low. Let this simmer for a good 30 minutes or so. About 10 minutes before serving, add a cup of Ditalini Pasta and cook until tender.

When you are ready to serve, stir in the spinach and stir until it gets warmed up – but not cooked to the point of being mushy.

I like to top mine with a bit of Parmesan cheese and serve with some toasted garlic and cheese bread!


Can you freeze this Pasta Fagioli Soup recipe?

The answer is yes! But – freeze it before you add Ditalini pasta and spinach to it.

If you want to make a large batch of this soup, freeze half without the pasta and spinach to eat at a later date. Then add pasta and spinach to the other half and eat it that day. It’s a great way to get two meals out of one, especially if you have a family of 4 (like I do) and you won’t eat all of the soup in one night.

Looking for more easy soup recipes? Check these out:

Butternut Squash & Organic Sausage Soup!

EASY Slow Cooker Chicken Tortilla Soup

Easy Minestrone Soup Recipe

The EASIEST Slow Cooker Vegetarian Chili Recipe on the Planet!

Vegetarian Pasta Fagioli Soup Recipe

Recipe details

  • 10  servings
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
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Ingredients


  • 1 can (28 oz) of Italian Classics Crushed Tomatoes
  • 1 pkg of diced mirepoix (found in the produce section)
  • 2 cans (15.5 oz) of Cannellini Beans, undrained
  • 1 clove of garlic – chopped
  • 2 tsp dried rosemary leaves
  • 1 cup of vegetable broth (I used 1 Herb-Ox vegetable bouillion cube + 1 cup of water)
  • 1 cup of Ditalini Pasta
  • 2 tsp dried parsley
  • 3 oz of fresh baby spinach

Instructions


This is an easy “dump” and let simmer soup recipe!
Add the 1 cup of vegetable broth, crushed tomatoes, diced mirepoix, and 2 cans (undrained) of Cannellini Beans to your soup pot.
Add your garlic, rosemary, and parsley and bring to a boil. Once it reaches a boil, cover and turn the heat down to low. Let this simmer for a good 30 minutes or so. About 10 minutes before serving, add a cup of Ditalini Pasta and cook until tender.
When you are ready to serve, stir in the spinach and stir until it gets warmed up – but not cooked to the point of being mushy.
I like to top mine with a bit of Parmesan cheese and serve with some toasted garlic and cheese bread!
Maura White
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