Pasta e Fagioli: 16 Cozy Soup Pots From the Dish Dean Martin Made Famous as Pasta Fazool

Pasta e fagioli is one of the cheapest and coziest soups you can make, and many Americans first heard its nickname from Dean Martin. In his 1953 hit That’s Amore, which first appeared in the film The Caddy and earned an Oscar nomination for Best Original Song, he sang about pasta fazool, the Italian-American way of saying pasta and beans. Italian grandmothers made it on cold nights from little more than beans, pasta and a few vegetables. Below are the classic, the restaurant-style favorite and lots of easy twists..

Dean Martin and the Pasta e Fagioli He Made Famous

When Dean Martin sang about pasta fazool in 1953, millions of Americans learned the nickname for the humble pasta and bean soup Italian grandmothers made on cold nights. It is still one of the cheapest, coziest pots you can make. Start with this quick version, then explore the rest..

You will need: 2 tbsp olive oil, 1 onion, 1 carrot, 1 celery rib (diced), 2 cloves garlic, 1 can (15 oz) diced tomatoes, 2 cans (15 oz) cannellini or borlotti beans (drained), 5 cups broth, 1 tsp Italian seasoning, 1 cup ditalini, Parmesan, basil.

How to make it: 1. Cook the onion, carrot and celery in the oil for 6 minutes. 2. Add the garlic and cook 1 minute. 3. Add the tomatoes, beans, broth and seasoning. 4. Simmer 15 minutes and mash a few beans. 5. Add the pasta and cook 10 minutes. 6. Serve with Parmesan, basil and crusty bread.

Nonna-Style Classic Pasta e Fagioli

This is the simple version Italian grandmothers made with whatever was in the pantry: beans, a little pasta, onion, garlic, olive oil and a spoon of tomato. Mashing some of the beans makes the broth thick and creamy without any cream. It is filling, cheap and ready in about 40 minutes. A drizzle of good olive oil on top makes it taste special. Did your family have a soup like this?

You will need: 3 tbsp olive oil, 1 onion, 1 carrot, 1 celery rib (all finely chopped), 3 cloves garlic, 2 tbsp tomato paste, 2 cans (15 oz) cannellini or borlotti beans (drained), 6 cups broth, 1 sprig rosemary, 1 cup ditalini, salt, pepper, Parmesan.

How to make it: 1. Warm the oil and cook the onion, carrot and celery for 8 minutes. 2. Add the garlic and tomato paste and stir 1 minute. 3. Add the beans, broth and rosemary and simmer 15 minutes. 4. Remove the rosemary and mash about a third of the beans. 5. Add the ditalini and cook 9 to 10 minutes, stirring. 6. Season, rest 5 minutes and serve with olive oil and Parmesan.

Restaurant-Style Pasta e Fagioli With Ground Beef

This is the hearty, tomato-rich version many Americans know from Italian chain restaurants. Ground beef, two kinds of beans and a red broth make it a full meal in one bowl. It is one of the most searched soup recipes every fall, and it costs far less to make at home. For more favorites like this, try our copycat restaurant soups. Do you order this soup when you eat out?

You will need: 1 lb lean ground beef, 1 onion, 2 carrots, 2 celery ribs (diced), 3 cloves garlic, 1 can (28 oz) crushed tomatoes, 1 can (15 oz) red kidney beans, 1 can (15 oz) cannellini beans (drained), 6 cups beef broth, 1 tsp oregano, 1 tsp basil, 1 cup ditalini, salt, pepper.

How to make it: 1. Brown the beef in a large pot and drain the fat. 2. Add the onion, carrots, celery and garlic and cook 6 minutes. 3. Add the tomatoes, beans, broth and herbs. 4. Simmer 20 minutes. 5. Stir in the pasta and cook 10 minutes until tender. 6. Season and serve with grated Parmesan.

Pasta e Fagioli With Italian Sausage

Swap the ground beef for Italian sausage and the whole pot gets a big boost of fennel and garlic flavor. Use mild sausage for kids or hot sausage if you like a kick. Brown it well so you get those crispy bits on the bottom of the pot, then scrape them up with the broth. It is a cozy Sunday supper that feels special. Mild or hot sausage?

You will need: 1 lb Italian sausage (casings removed), 1 onion, 2 carrots, 2 celery ribs, 3 cloves garlic, 1 can (15 oz) diced tomatoes, 2 cans (15 oz) cannellini beans (drained), 6 cups chicken broth, 1/2 tsp red pepper flakes, 1 cup small pasta, 2 cups spinach, Parmesan.

How to make it: 1. Brown the sausage, breaking it up, in a big pot. 2. Add the vegetables and garlic and cook 6 minutes. 3. Stir in the tomatoes, beans, broth and pepper flakes. 4. Simmer 15 minutes. 5. Add the pasta and cook 10 minutes. 6. Stir in the spinach until wilted and top with Parmesan.

Thick Pasta e Fagioli You Eat With a Fork

In Naples, this dish is often made so thick that you could eat it with a fork. The pasta cooks right in the beans and releases its starch, which turns the whole thing creamy, almost like risotto. Many cooks break up a mix of pasta shapes for this, a smart way to use the last bits from several boxes. Soup or stew: how do you like it?

You will need: 2 tbsp olive oil, 2 cloves garlic, 1 small onion, 1 cup cherry tomatoes (halved), 2 cans (15 oz) borlotti or cannellini beans with their liquid, 3 cups water or broth, 8 oz mixed short pasta, salt, pepper, fresh basil, Parmesan.

How to make it: 1. Cook the onion and garlic in the oil for 5 minutes. 2. Add the tomatoes and cook until soft. 3. Add the beans with their liquid and the water and bring to a simmer. 4. Stir in the pasta and cook, stirring often, adding a splash of water if it gets too dry. 5. Cook until the pasta is tender and the mix is very thick. 6. Rest 5 minutes and serve with basil and Parmesan.

White Bean and Rosemary Version

Skip the tomato and you get a lighter, golden broth that lets the creamy white beans shine. Fresh rosemary and plenty of garlic give it a warm, woodsy flavor, and a squeeze of lemon at the end brightens everything. It is the version many Tuscan families love. Serve it with a drizzle of olive oil and black pepper. Tomato or no tomato?

You will need: 3 tbsp olive oil, 1 onion, 2 celery ribs, 4 cloves garlic (sliced), 2 sprigs rosemary, 2 cans (15 oz) cannellini beans (drained), 6 cups chicken or vegetable broth, 1 cup small pasta, juice of 1/2 lemon, salt, pepper, Parmesan.

How to make it: 1. Cook the onion and celery in the oil for 6 minutes. 2. Add the garlic and rosemary and cook 1 minute. 3. Add the beans and broth and simmer 15 minutes. 4. Remove the rosemary and blend 1 cup of the soup, then stir it back in. 5. Add the pasta and cook 9 minutes. 6. Finish with lemon, pepper and Parmesan.

Slow Cooker Pasta e Fagioli

Let the slow cooker do the work while you are at work. Everything except the pasta goes in the pot in the morning, and you add the pasta in the last 30 minutes so it does not get mushy. Dinner is ready when you walk in the door, and the house smells amazing. It is one of the easiest cold-night dinners you can make. Do you use your slow cooker for soup?

You will need: 1 lb ground beef or turkey (browned), 1 onion, 2 carrots, 2 celery ribs, 3 cloves garlic, 1 can (28 oz) crushed tomatoes, 1 can (15 oz) kidney beans, 1 can (15 oz) cannellini beans (drained), 5 cups broth, 1 tsp Italian seasoning, 1 cup ditalini, parsley.

How to make it: 1. Add the browned meat, vegetables and garlic to the slow cooker. 2. Add the tomatoes, beans, broth and seasoning. 3. Cook on LOW 7 to 8 hours or HIGH 4 hours. 4. Turn to HIGH and stir in the pasta. 5. Cover and cook 25 to 30 minutes until tender. 6. Season and top with parsley.

Pressure Cooker Pasta e Fagioli in 30 Minutes

A pressure cooker makes this soup taste like it simmered all afternoon in about half an hour. Brown the meat and vegetables right in the pot, add everything else and cook under pressure for just a few minutes. The pasta cooks at the same time. It is a lifesaver on busy school nights. Have you tried soup in a pressure cooker?

You will need: 1 lb ground beef, 1 onion, 2 carrots, 2 celery ribs, 3 cloves garlic, 1 can (15 oz) diced tomatoes, 1 cup tomato sauce, 1 can (15 oz) kidney beans, 1 can (15 oz) cannellini beans (drained), 5 cups broth, 1 tsp Italian seasoning, 1 cup ditalini.

How to make it: 1. Brown the beef on the saute setting and drain. 2. Add the vegetables and garlic and cook 4 minutes. 3. Add the tomatoes, sauce, beans, broth, seasoning and pasta and stir well. 4. Lock the lid and pressure cook on high for 4 minutes. 5. Quick release the pressure. 6. Stir, rest 5 minutes and serve with Parmesan.

Vegetarian Pasta e Fagioli With Kale

This meatless version is packed with vegetables and still feels hearty. Kale holds up well in the hot broth and adds a pretty green color. Use vegetable broth and a Parmesan rind for a deep savory flavor, or skip the cheese to make it vegan. It is a great way to eat more greens on a cold night. Kale or spinach in your soup?

You will need: 3 tbsp olive oil, 1 onion, 2 carrots, 2 celery ribs, 3 cloves garlic, 1 can (15 oz) diced tomatoes, 2 cans (15 oz) beans (any kind, drained), 6 cups vegetable broth, 1 Parmesan rind (optional), 1 cup small pasta, 4 cups chopped kale, salt, pepper.

How to make it: 1. Cook the onion, carrots and celery in the oil for 8 minutes. 2. Add the garlic and cook 1 minute. 3. Add the tomatoes, beans, broth and Parmesan rind and simmer 15 minutes. 4. Add the pasta and cook 6 minutes. 5. Stir in the kale and cook 4 minutes more. 6. Remove the rind, season and serve.

Pancetta and Parmesan Rind Pasta e Fagioli

Two old Italian kitchen secrets make this pot extra rich. Crispy pancetta gives the broth a salty, savory base, and a leftover Parmesan rind slowly melts into the soup and adds deep flavor. Save your rinds in the freezer just for this. It is a small trick that makes a cheap soup taste like it came from a fancy trattoria. Do you save your cheese rinds?

You will need: 4 oz pancetta or bacon (diced), 1 onion, 1 carrot, 1 celery rib, 3 cloves garlic, 2 tbsp tomato paste, 2 cans (15 oz) borlotti or cannellini beans, 6 cups broth, 1 Parmesan rind, 1 bay leaf, 1 cup ditalini, black pepper, olive oil.

How to make it: 1. Crisp the pancetta in a pot and remove half for topping. 2. Cook the onion, carrot and celery in the fat for 8 minutes. 3. Stir in the garlic and tomato paste. 4. Add the beans, broth, Parmesan rind and bay leaf and simmer 20 minutes. 5. Add the pasta and cook 10 minutes. 6. Remove the rind and bay leaf and top with the crispy pancetta.

Pasta e Ceci, the Chickpea Cousin

Pasta e ceci is pasta e fagioli’s close cousin, made with chickpeas instead of beans. It is a favorite in Rome and southern Italy, and it is just as cheap and cozy. Rosemary and garlic are a must, and mashing some chickpeas makes it creamy. If you have a can of chickpeas in the pantry, dinner is basically done. Have you ever tried pasta e ceci?

You will need: 3 tbsp olive oil, 3 cloves garlic, 1 sprig rosemary, 1 small onion (chopped), 2 tbsp tomato paste, 2 cans (15 oz) chickpeas (drained), 4 cups broth, 1 cup short pasta, salt, red pepper flakes, Parmesan.

How to make it: 1. Warm the oil with the garlic and rosemary for 2 minutes. 2. Add the onion and cook 5 minutes. 3. Stir in the tomato paste and chickpeas. 4. Add the broth and simmer 10 minutes, then mash about a third of the chickpeas. 5. Add the pasta and cook until tender. 6. Season with salt and pepper flakes and serve with Parmesan.

Pasta e Fagioli With Chicken and Spinach

Here is a lighter take that is great when someone in the house is feeling under the weather. Shredded chicken, white beans and spinach go into a golden tomato broth with small pasta. It is a great way to use a rotisserie chicken from the store. It is like a cross between chicken noodle soup and the Italian classic. Would your family go for this one?

You will need: 2 cups shredded cooked chicken, 2 tbsp olive oil, 1 onion, 2 carrots, 2 celery ribs, 3 cloves garlic, 1 can (15 oz) diced tomatoes, 1 can (15 oz) cannellini beans (drained), 6 cups chicken broth, 1 tsp Italian seasoning, 1 cup ditalini, 3 cups spinach, Parmesan.

How to make it: 1. Cook the onion, carrots and celery in the oil for 6 minutes. 2. Add the garlic and cook 1 minute. 3. Add the tomatoes, beans, broth and seasoning and simmer 10 minutes. 4. Add the pasta and cook 9 minutes. 5. Stir in the chicken and spinach until hot. 6. Serve with Parmesan and black pepper.

Freezer Tip: Freeze the Soup Without the Pasta

Pasta e fagioli freezes beautifully, with one trick: leave the pasta out. Pasta keeps soaking up broth in the freezer and turns soft. Freeze just the bean and vegetable soup base, then cook fresh pasta right in the pot when you reheat it. That way every bowl tastes freshly made. It is a smart way to have homemade soup ready for busy winter nights.

You will need: 1 batch of pasta e fagioli made without the pasta, freezer-safe containers or bags, labels, 1 cup ditalini per 6 cups of soup for serving day, extra broth.

How to make it: 1. Make the soup base and let it cool. 2. Ladle it into freezer containers, leaving room at the top. 3. Label and freeze for up to 3 months. 4. Thaw overnight in the fridge. 5. Bring it to a simmer with a splash of broth. 6. Add the pasta and cook until tender, then serve.

The Perfect Side: Easy Garlic Bread

Every bowl of pasta e fagioli needs something crusty for dunking. This easy garlic bread is buttery, golden and ready in 10 minutes. Use a loaf of Italian bread or a baguette, and do not skimp on the garlic. Add a little Parmesan on top if you like it cheesy. Garlic bread or plain crusty bread with your soup?

You will need: 1 loaf Italian bread or baguette, 1/2 cup soft butter, 4 cloves garlic (minced), 2 tbsp chopped parsley, 1/4 cup grated Parmesan (optional), a pinch of salt.

How to make it: 1. Heat the oven to 400 F. 2. Split the bread in half lengthwise. 3. Mix the butter, garlic, parsley and salt. 4. Spread it over the cut sides. 5. Sprinkle with Parmesan if using. 6. Bake 8 to 10 minutes until golden, then slice.

Budget Pasta e Fagioli From Dried Beans

Want the cheapest pot of all? Start with dried borlotti or cannellini beans. A pound of dried beans costs very little and makes more than three cans, and they taste creamier too. Soak them overnight and simmer them until tender before making the soup. With pantry pasta and a few vegetables, a whole pot can feed six people for just a few dollars. Read more about the history of the dish.

You will need: 1 lb dried borlotti or cannellini beans, 10 cups water, 1 bay leaf, 2 cloves garlic, 3 tbsp olive oil, 1 onion, 1 carrot, 1 celery rib, 2 tbsp tomato paste, 1 1/2 cups ditalini, salt, pepper.

How to make it: 1. Soak the beans overnight in plenty of water, then drain. 2. Simmer them in 10 cups fresh water with the bay leaf and garlic for 1 to 1 1/2 hours until tender. 3. Salt the beans in the last 15 minutes. 4. In another pot, cook the onion, carrot and celery in the oil and add the tomato paste. 5. Add the beans with 6 cups of their cooking liquid and simmer 15 minutes. 6. Add the pasta, cook until tender and season.

Leftover Tip: Add Broth the Next Day

Do not be surprised when your leftover pasta e fagioli turns thick overnight. The pasta and beans keep soaking up the broth, so the next day it is closer to a stew. Just add a splash of broth or water when you reheat it and stir well. Many Italians say it tastes even better on day two. When Dean Martin sang about pasta fazool in 1953, he made a lot of Americans hungry for exactly this. Will you make a pot this week?

You will need: Leftover pasta e fagioli, 1/2 to 1 cup chicken or vegetable broth or water, olive oil, grated Parmesan, black pepper.

How to make it: 1. Scoop the leftover soup into a pot. 2. Add a splash of broth and set it over medium-low heat. 3. Stir often as it warms, adding more broth until it is the thickness you like. 4. Bring it to a gentle simmer. 5. Taste and add salt and pepper. 6. Serve with a drizzle of olive oil and Parmesan.