Creamy Pasta e Fagioli
This creamy pasta e fagioli is the ultimate comfort food! Warm, hearty, and packed with flavor, this is a budget-friendly meal that comes together with pantry staples and only a handful of ingredients, just like it’s made in Italian homes. Perfect for chilly days or whenever you crave a cozy, nourishing bowl of goodness.
As you might know, I’m married to an Italian, and we live in Italy, so this dish is very much a part of our home cooking. We usually serve it with just a drizzle of good extra virgin olive oil and a little peperoncino for heat.
Some people like to add a sprinkle of Parmigiano Reggiano, and while it’s not strictly traditional, it’s totally acceptable—even here in Italy! So if that’s your thing, go for it and enjoy.
Why You’ll Love This Recipe
- Total comfort food – Warm, hearty, and satisfying, this is the kind of dish that hugs you from the inside out.
- Budget-friendly – Made with simple pantry staples like beans, tomato sauce, and pasta, it’s both affordable and delicious.
- Great for meal prep – It tastes even better the next day, so make a big batch and enjoy easy meals all week.
- Authentically Italian – No unnecessary extras, just simple, high-quality ingredients —the way we make it here in Italy.
Ingredients to Gather
- Ditalini pasta: A classic choice for pasta e fagioli, ditalini’s small, tubular shape captures the hearty broth beautifully.
- Cooked Borlotti beans: These creamy, nutty beans are the heart of this dish. If you can’t find Borlotti beans, cannellini beans are a good substitute.
- Tomato sauce: Adds a tangy, rich base to the dish. Passata is a good choice.
- Soffritto: This aromatic blend of finely chopped onions, celery, and carrots forms the flavor base. Try my homemade soffritto recipe!
- Lardo: Lardo brings a luxurious, buttery flavor. Lardo is not the same as lard. Lardo is flavored with rosemary, spices, and other herbs. It’s utterly delicious —you’ve got to try it. Use bacon or prosciutto as an alternative.
- Rosemary: This recipe calls for fresh or dried rosemary.
- Peperoncino: Adds a little kick of heat to balance the richness.
- Extra virgin olive oil: Use generously in this recipe. You can really taste it.
How To Make Creamy Pasta e Fagioli
Start by preparing a full kettle of hot water and keeping it ready—you’ll need it as you cook.
In a large pot, heat about three tablespoons of extra virgin olive oil over medium heat. Add the soffritto and the lightly crushed garlic clove. Let it sauté for about 3–4 minutes, stirring occasionally, until the vegetables soften and the garlic releases its aroma.
Next, add the lardo, stirring constantly as it cooks. After about two minutes, the fat should start to melt, adding richness to the base of the dish. At this point, remove and discard the garlic clove—it’s done its job.
Pour in the tomato passata and season with a pinch of salt and pepper. Let it cook for about a minute, just enough to blend the flavors.
Now, stir in the cooked borlotti beans, a pinch of peperoncino if you like a bit of heat, and a sprig of rosemary (or dried if that’s what you have).
Let everything cook together for another minute, stirring to make sure the beans soak up all those delicious flavors.
Pour in about two cups of hot water and bring the mixture to a gentle boil. Let it cook for about 3–4 minutes over medium heat.
Stir in the pasta and add just enough hot water to cover it by about half an inch. Keep an eye on it as it cooks—stir occasionally and add more hot water if needed.
You’re looking for a thick, slightly creamy consistency, not a soupy one. Once the pasta is perfectly al dente, taste and adjust the seasoning with more salt or pepper if needed.
Turn off the heat, cover the pot, and let it rest for five minutes. This step helps the flavors meld and allows the pasta to absorb any remaining liquid.
When you’re ready to serve, ladle the creamy pasta e fagioli into bowls, drizzle each portion with a little extra virgin olive oil, and sprinkle some fresh rosemary on top.
Then, enjoy it while it’s warm and comforting—just the way it should be!
Tips & Notes
- Customize the heat: Start with a small pinch of peperoncino or chili flakes and adjust to suit your spice preference.
- For a creamier texture: Mash a portion of the Borlotti beans with a fork or blend them lightly before adding them to the soup. This will thicken the broth naturally.
- Season gradually: Taste as you go, especially if using salty ingredients like bacon or prosciutto. Adjust salt at the end to avoid over-seasoning.
- Make it ahead: This creamy pasta e fagioli tastes even better the next day as the flavors meld. Reheat gently and add a splash of water or broth if it thickens too much.
Storing & Reheating
Allow the creamy pasta e fagioli to cool completely before transferring it to an airtight container. It will last up to 3-4 days in the refrigerator.
Reheating
- On the stovetop: Heat the soup base over medium heat, stirring occasionally. Add a splash of water or broth if it has thickened too much. Stir in the pasta just before serving to warm it through.
- In the microwave: Use a microwave-safe bowl to heat your creamy pasta e fagioli in 1-minute intervals, stirring in between.
Print The Recipe
Creamy Pasta e Fagioli
Ingredients
- 11 ounces ditalini pasta (or any type of short pasta)
- 3 cups cooked Borlotti beans
- 1 cup tomato passata
- ¼ cup soffritto (read notes)
- ½ cup lardo (or bacon, cut into strips)
- 1 sprig fresh rosemary (or 2 teaspoons dried)
- 1 clove garlic (skin on and lightly crushed)
- Peperoncino (optional)
- Extra virgin olive oil (as needed)
- Salt and pepper (as needed)
Instructions
- Prepare a full kettle of hot water and have it ready for use.
- In a large pot heat about 3 tablespoons of olive oil and saute the soffritto along with the garlic for 3-4 minutes.
- Add the lardo and prosciutto and keep cooking for 2 minutes stirring constantly until it melts. Discard the garlic.
- Pour the tomato passata and season with salt and pepper. Cook for one minute.
- Add beans, peperoncino, and some rosemary, cook for one minute mixing constantly to combine the flavors.
- Pour in 2 cups of hot water. Bring to a boil and cook for 3-4 minutes over medium heat.
- Mix in the pasta and cover with about ½ inch of hot water. Cook until the pasta is al dente making sure you add more hot water if needed. The mixture should be thick and slightly creamy, not watery.
- Adjust seasonings to taste. Turn off the heat, cover the pot and allow it to rest for 5 minutes.
- Ladle the soup in bowls and drizzle with extra virgin olive oil, sprinkle more rosemary, and then serve.
Tips & Notes
- For a richer flavor, feel free to add a little extra extra virgin olive oil when serving. It gives the soup a smooth finish.
- If you want the soup to be even heartier, you can add some spinach or kale towards the end of cooking. Just stir it in and let it wilt.
- If you don’t have borlotti beans, cannellini beans or great northern beans work just as well for that creamy texture.
- Make sure to discard the garlic after sautéing it—its flavor is infused into the oil, but it’s no longer needed in the dish.
- You can swap out lardo with bacon if you prefer, though lardo gives it a more traditional Italian touch.
- If you like a little extra heat, add more peperoncino to taste or even some chili flakes.
- This soup tastes even better the next day, so it’s perfect for meal prepping. Store leftovers in an airtight container for up to 3 days.
Nutrition
Did you love this creamy pasta e fagoli recipe? Make sure to try also my risotto al pomodoro or my verza e patate if you enjoy creamy meals like this one!
