Have you ever made Pasta Fagioli Soup? Try this easy version using leftover or deli ham. It is made in 45 minutes!
Say this with me. Pasta Faaaaaa Zooooool.
Easy, right? Well so is this recipe.
We had plenty of leftover Easter ham. I sent my teenage son to the grocery store and he came back with a 14 pound spiral ham for 3 people. I do think my growing boy ate one quarter of it himself but there was still plenty left.
After making Chicken Cordon Bleu Sandwiches, I also wanted to make a few soups to keep in the freezer. And now you know how to pronounce this soup dish. Every Italian family has their own version of Pasta Fagioli Soup.
What is Pasta Fagioli?
Pasta Fagioli is a traditional hearty soup made from pasta and beans and many versions contain some form of pork. I have always made it with ham. Any type of leftover ham will do and chopped deli ham works also although I prefer the flavor of a good spiral ham. I sear the ham so it gets a little crispy like bacon. Some people will add bacon or pancetta to their recipe. You could get really ambitious and make the stock with a pork ham bone if you have one leftover.
This is a recipe that reminds me of my childhood because we ate it a lot. It is filling, comforting and inexpensive to make. Sounds like the perfect meal, right?
Can you make this recipe in advance?
This recipe is great made in advance. Actually prefer to make it a day before because it gets more flavorful the next day. I like to boil the pasta separately and add it right before serving. This keeps the pasta ala dente rather than get mushy.
If you would like to freeze Pasta Fagioli Soup, cook everything except the pasta then add it when the soup is being reheated. If necessary you can also add some extra water so that it is your desired thickness.
Want some more easy soup recipes? Try these:
Pasta Fagioli Soup
- 1 Tablespoon olive oil
- 8 ounces chopped ham
- 2 carrots chopped
- 3 garlic cloves crushed
- ½ cup finely chopped onion
- 4 cups chicken broth
- 4 cups water
- 1 ½ cups tomato sauce
- 1 can beans (white, black or kidney beans are all good) 15 ounces, rinsed and drained
- 1 Tablespoon tomato paste
- 2 teaspoons dried Italian seasoning
- 1 Tablespoon balsamic vinegar
- 1 cup dried small tube pasta such as ditalini or elbows
- 2 Tablespoons fresh chopped parsley plus extra for garnish
- salt and pepper to taste
- Grated Parmesan cheese for serving
- In a large Dutch Oven or soup pan, heat olive oil on medium heat. Add ham and cook for a few minutes or until it starts to crisp. Add carrots, garlic and onion. Cook for another few minutes or until veggies start to brown.
- Add broth, water, tomato sauce, beans, tomato paste, seasoning and vinegar. Mix well and bring to a simmer. Cover, turn heat to low and cook for 15 minutes.
- Add pasta and cook for another 12 minutes or until pasta is tender. Stir in the chopped parsley the last few minutes of cooking.
- Season with salt and pepper to taste. Garnish with fresh parsley and serve with grated Parmesan cheese.