Santasiero’s Pasta Fagioli Recipe

If you’ve ever dined at Santasiero’s restaurant and fallen in love with their soul-warming pasta fagioli, you’re in for a treat. This copycat Santasiero’s pasta fagioli recipe captures all the rustic charm and hearty flavors of the Italian classic that’s been comforting diners for generations.

This traditional Italian pasta fagioli recipe combines tender pasta, creamy beans, and aromatic vegetables in a rich tomato broth that tastes like it’s been simmering in Nonna’s kitchen all day.

Whether you’re craving authentic Italian soup recipes pasta fagioli style or simply want to recreate Santasiero’s restaurant menu favorite at home, this recipe delivers restaurant-quality results with simple pantry staples.

What Does Santasiero’s Pasta Fagioli Taste Like?

This Italian soup recipes pasta fagioli brings together savory, herbaceous, and mildly sweet flavors in perfect harmony.The first spoonful greets you with the gentle warmth of garlic and a subtle kick from red pepper flakes, while oregano and bay leaves add aromatic depth.

The tomatoes provide bright acidity that balances the earthiness of cannellini and red beans, creating a velvety, thick consistency.

Each bite of tender ditalini pasta soaks up the flavorful broth, while fresh parsley adds a pop of freshness. It’s comforting without being heavy, robust yet balanced the kind of soup that wraps you in a warm Italian hug.

Santasiero’s Pasta Fagioli Recipe Ingredients You’ll Need

For the Soup Base:

• 3 tbsp olive oil
• 1 medium onion, chopped
• 1 large celery stalk, chopped
• 3 large carrots, peeled and sliced (half moons or quarter moons)
• 6 garlic cloves, minced or pressed
• ¼ tsp red pepper flakes (adjust to taste)
• 1 (28 oz) can diced tomatoes
• 6–8 cups vegetable or chicken stock
• 2 bay leaves

To make the Beans and Pasta:

• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can red beans, drained and rinsed
• 1 cup ditalini pasta

For Seasoning:

• 2 tsp dried oregano
• ½ tsp black pepper (or to taste)
• 1 tsp salt (adjust to taste)
• ¼ cup chopped fresh parsley

Essential Kitchen Utensils

• Dutch oven or large heavy-bottomed pot
• Wooden spoon for stirring
• Sharp chef’s knife
• Cutting board
• Vegetable peeler
• Garlic press or microplane
• Measuring cups and spoons
• Can opener
• Ladle for serving

Preparation and Cooking Time

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Servings: 6-8 generous bowls
Difficulty Level: Easy

Santasiero’s Pasta Fagioli Recipe Instructions Step-by-Step

Step 1: Prep Your Vegetables

Chop 1 celery stalk, peel and slice 3 carrots into half or quarter moons, and chop 1 medium onion. Mince or press 6 garlic cloves. If you’re short on time, store-bought mirepoix works great as a shortcut.

Step 2: Build the Flavor Base

Heat 3 tbsp olive oil in a Dutch oven over medium-high heat. Add the chopped onion and cook for 8–10 minutes until golden brown, stirring frequently to prevent burning. This caramelization step is crucial for developing deep, sweet flavors.

Step 3: Add Aromatics and Vegetables

Add the carrots, celery, minced garlic, and ¼ tsp red pepper flakes to the pot. Sauté for 5 more minutes, stirring occasionally, until the vegetables soften and become fragrant.

Step 4: Add Tomatoes and Seasonings

Stir in the 28 oz can of diced tomatoes (with their juices), 2 tsp dried oregano, ½ tsp black pepper, and 1 tsp salt. Let the mixture simmer briefly for 2-3 minutes, allowing the flavors to meld together.

Step 5: Add Stock and Simmer

Pour in 6–8 cups of vegetable or chicken stock and add 2 bay leaves. Bring the soup to a rolling boil, then reduce heat to maintain a gentle simmer. Taste the broth and adjust salt if needed before adding pasta.

Step 6: Cook the Pasta

Stir in 1 cup of ditalini pasta. Cook for 8–10 minutes, stirring occasionally to prevent sticking, until the pasta reaches al dente texture and is tender to the bite.

Step 7: Add Beans and Fresh Herbs

Add the drained and rinsed cannellini beans and red beans (15 oz each). Simmer for 3-4 more minutes to heat the beans through. Remove from heat and stir in ¼ cup chopped fresh parsley just before serving.

Step 8: Serve and Enjoy

Remove bay leaves, ladle the hot soup into bowls, and serve immediately with crusty Italian bread and freshly grated Parmesan cheese.

Customization and Pairing Ideas for Serving

1. Protein Boost Options

Transform this traditional Italian pasta fagioli recipe into a heartier meal by adding Italian sausage. Brown 1 lb of sweet or spicy Italian sausage (removed from casings) before adding the onions, then proceed with the recipe. Alternatively, stir in shredded rotisserie chicken during the last few minutes of cooking, or add crispy pancetta with the vegetables for a smoky depth.

2. Vegetable Variations

Make this copycat Santasiero’s pasta fagioli recipe your own by incorporating seasonal vegetables. Add diced zucchini or yellow squash during the last 10 minutes of cooking, stir in fresh spinach or kale right before serving, or include diced bell peppers with the celery and carrots for extra sweetness and color.

3. Bean Combinations

While cannellini and red beans are traditional, experiment with other legumes. Try all cannellini for a creamier texture, substitute chickpeas for one of the bean varieties for a nuttier flavor, or use navy beans or great northern beans as excellent alternatives that maintain authentic Italian character.

4. Pasta Alternatives

Can’t find ditalini? No problem. Small shell pasta, elbow macaroni, or tubettini work beautifully in this Italian soup recipes pasta fagioli. For a gluten-free version, use your favorite gluten-free small pasta shape and adjust cooking time according to package directions.

5. Cheese Topping Selections

Elevate each bowl with quality cheese. Freshly grated Parmigiano-Reggiano is classic and adds nutty, salty notes. Pecorino Romano offers a sharper, more assertive flavor, while a drizzle of truffle-infused olive oil and shaved Parmesan creates an elevated restaurant-style presentation.

6. Bread Pairing Perfection

This soup demands good bread for dunking. Serve alongside warm, crusty Italian bread rubbed with garlic and brushed with olive oil, toasted garlic bread with melted mozzarella, or focaccia with rosemary and sea salt. For a complete meal, pair with bruschetta topped with fresh tomatoes and basil.

7. Wine and Beverage Pairings

Complete your Santasiero’s restaurant menu experience at home with beverage pairings. A medium-bodied Chianti Classico complements the tomato base beautifully, Pinot Grigio offers a crisp, refreshing contrast, or try Italian sparkling water with lemon for a non-alcoholic option that cleanses the palate between spoonfuls.

Expert Tips for Perfect Pasta Fagioli

1. Don’t Skip the Onion Caramelization

Taking the full 8-10 minutes to properly brown the onions is essential for building the deep, complex flavor foundation that distinguishes authentic traditional Italian pasta fagioli recipe from mediocre versions. The natural sugars in the onions caramelize, creating sweetness and depth that permeate the entire soup.

2. Control Your Pasta Absorption

Ditalini and other small pasta shapes continue absorbing liquid even after cooking, which can turn your soup into stew overnight. If making this copycat Santasiero’s pasta fagioli recipe ahead, consider cooking the pasta separately and adding it to individual bowls when serving. 

3. Layer Your Seasonings

Season at multiple stages rather than all at once. Add salt after browning the onions, again after adding tomatoes, and taste before adding pasta. This layered approach allows you to build balanced, well-rounded flavors. Remember that Parmesan cheese adds saltiness too, so slightly under-season the soup base if you’re planning to serve it with generous cheese portions.

4. Use Quality Stock for Superior Results

Since stock makes up the majority of this Italian soup recipes pasta fagioli, quality matters immensely. Homemade stock is ideal, but if using store-bought, choose low-sodium versions so you can control the salt level. Avoid bouillon cubes which can taste artificial and overly salty. 

5. Mash Some Beans for Creamy Texture

For that signature thick, creamy consistency found in authentic Italian pasta fagioli, remove about 1 cup of the cooked beans before adding the pasta and mash them with a fork or potato masher. Stir this bean paste back into the soup it acts as a natural thickener and creates a luxuriously velvety texture without adding cream or flour. 

6. Fresh vs. Dried Herbs Matters

While dried oregano works beautifully in the simmering soup (its concentrated oils release slowly), fresh parsley at the end is non-negotiable. Dried parsley tastes like dust fresh parsley adds brightness, color, and a peppery note that balances the richness.

7. Adjust Consistency to Your Preference

Pasta fagioli exists on a spectrum from brothy soup to thick stew, and Santasiero’s restaurant menu version leans toward hearty and substantial. Start with 6 cups of stock for a thicker consistency, or use 8 cups for a soupier version. You can always add more stock to thin it out, but you can’t remove it once added. 

Storage and Reheating Guidance

Store leftover pasta fagioli in an airtight container in the refrigerator for up to 4 days. The soup thickens considerably as the pasta absorbs liquid, so add ½-1 cup of stock or water when reheating on the stovetop over medium heat, stirring occasionally. Microwave individual portions for 2-3 minutes, stirring halfway through. This soup freezes well for up to 3 months, though the pasta texture may soften slightly upon thawing.

Common Queries and FAQs

Here, we’ve got you covered with some common questions about the Santasiero’s Pasta Fagioli Recipe that people often ask.

Can I make Santasiero’s pasta fagioli recipe in a slow cooker?

Yes, absolutely! Brown the onions in a skillet first for best flavor, then transfer to your slow cooker with carrots, celery, garlic, tomatoes, seasonings, beans, and stock. Cook on low for 6-7 hours or high for 3-4 hours. Add the pasta during the last 30 minutes of cooking on high to prevent it from becoming mushy.

What’s the difference between pasta fagioli and minestrone?

While both are Italian vegetable soups, pasta fagioli focuses primarily on pasta and beans with a tomato base, creating a heartier, more bean-forward dish. Minestrone contains a wider variety of vegetables (zucchini, green beans, spinach) and may or may not include beans, resulting in a lighter, more vegetable-centric soup. Think of pasta fagioli as the rustic, peasant cousin of the more refined minestrone.

Can I use dry beans instead of canned in this traditional Italian pasta fagioli recipe?

Certainly! Soak 1 cup total of dried beans (half cannellini, half kidney beans) overnight, then cook them separately until tender before adding to the soup. This adds about 1-2 hours to your prep time but provides superior texture and flavor. You’ll also have more control over the beans’ firmness. Reserve some bean cooking liquid to add to the soup for extra richness.

Why is my pasta fagioli too thin or too thick?

Consistency issues usually stem from stock amounts or pasta absorption. If too thin, simmer uncovered for 10-15 minutes to reduce and concentrate flavors, or mash additional beans to thicken naturally. If too thick, simply add more stock or water until you reach your desired consistency. Remember that this copycat Santasiero’s pasta fagioli recipe thickens as it sits, so err on the slightly thinner side if making ahead.

Can I make this soup vegetarian or vegan?

Absolutely! Use vegetable stock instead of chicken stock for a vegetarian version. For vegan preparation, skip the Parmesan cheese garnish or use nutritional yeast or vegan Parmesan alternatives. The soup is naturally hearty and satisfying without any animal products, making it perfect for plant-based diets while maintaining all the authentic Italian flavors.

What can I substitute for ditalini pasta?

Any small pasta shape works wonderfully in Italian soup recipes pasta fagioli. Try elbow macaroni, small shells (conchiglie), tubettini, orzo, or even broken spaghetti pieces. Each shape offers slightly different texture shells catch the broth beautifully, while tubettini maintains the most traditional appearance. Just adjust cooking time based on your pasta’s package directions.

How do I prevent the pasta from getting mushy?

Cook the pasta just to al dente, as it continues cooking in the hot soup even after you remove it from heat. If making ahead, undercook the pasta by 2 minutes, or better yet, cook pasta separately and add it to individual bowls when serving. Another trick: rinse cooked pasta briefly in cool water to stop the cooking process before adding to the soup.

Can I add meat to this recipe?

Yes! Italian sausage (sweet or spicy) is the most traditional addition. Remove casings from 1 lb of sausage, brown it before adding the onions, then proceed with the recipe. Ground beef, diced ham, or shredded chicken also work well. For a truly authentic touch, add a Parmesan rind to the simmering soup it infuses incredible umami depth and can be removed before serving.

Is Santasiero’s pasta fagioli recipe healthy?

This soup is remarkably nutritious! Beans provide plant-based protein and fiber, vegetables offer vitamins and minerals, and tomatoes supply lycopene and antioxidants. The olive oil contributes healthy fats, while the pasta provides energy-sustaining carbohydrates. One serving contains approximately 250-300 calories, 10g protein, and 8g fiber, making it a balanced, wholesome meal that’s naturally low in saturated fat.

What’s the best way to reheat frozen pasta fagioli?

Thaw overnight in the refrigerator for best results, then reheat gently on the stovetop over medium-low heat, adding stock as needed to restore consistency. You can also reheat from frozen place the frozen soup in a pot with ½ cup of stock, cover, and heat on low, stirring occasionally as it thaws. Avoid high heat which can cause the beans to split and the pasta to break down.

Can I make this in an Instant Pot or pressure cooker?

Yes! Use the sauté function to brown onions and soften vegetables, then add tomatoes, seasonings, stock, bay leaves, and uncooked pasta. Pressure cook on high for 4 minutes, then quick release. Stir in the canned beans and fresh parsley, letting residual heat warm them through. The pressure cooker method intensifies flavors and saves time, perfect for weeknight dinners.

Why does Santasiero’s version taste different from mine?

Restaurant versions often use house-made stock, higher-quality olive oil, and may include a Parmesan rind for extra depth. They might also add a splash of white wine with the tomatoes or use San Marzano tomatoes for superior sweetness. Don’t underestimate the power of properly caramelized onions and adequate seasoning taste and adjust throughout cooking. Sometimes restaurants also add a touch of butter at the end for richness.