When you’re craving something hearty and comforting but want to keep cleanup minimal, this one pot recipe is your best friend. Italian pasta and bean soup is an effortlessly delicious meal that combines rich flavors, satisfying textures, and the convenience of a single pot.
It’s perfect for busy weeknights, meal prepping, or just a cozy evening in. Here’s what makes this dish so special and versatile.
The Beauty of One Pot Cooking
This dish is the epitome of one-pot perfection. The entire recipe comes together in a single Dutch oven, saving time on cleanup without sacrificing flavor.
Cooking pancetta first creates a savory base for the soup, while vegetables and herbs build layers of aromatic richness.
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Each step flows seamlessly into the next, letting you sauté, simmer, and finish the soup in one pot. It’s a simple yet effective approach that makes it perfect for home cooks of any skill level.
Whether you’re cooking for your family or meal prepping for the week, this one pot recipe method keeps things stress-free.
Versatility for Any Occasion
This one pot recipe is adaptable. You can easily modify it to suit different preferences or dietary needs:
- Vegetarian Twist: Skip the pancetta and anchovies, and use vegetable broth instead of chicken broth.
- Gluten-Free Option: Replace the pasta with gluten-free orzo or rice.
- Low-Carb Alternative: Leave out the pasta altogether and add more vegetables like zucchini or cauliflower.
Tips for Perfect Results
Here are a few tips to make your pasta and bean soup the best it can be:
- Don’t Skip the Parmesan Rind: This small addition makes a big difference in flavor. If you don’t have one, a chunk of cheese or extra-grated Parmesan works, too.
- Cook Pasta Separately (Optional): For meal prep, consider cooking the pasta separately to avoid it becoming too soft when reheated.
- Finish with Fresh Herbs and Olive Oil: A sprinkle of parsley and a drizzle of olive oil elevate the soup from simple to spectacular.
- Adjust Thickness: Add more broth or water if you prefer a thinner soup, or let it simmer longer for a thicker consistency.
A Perfect Meal for All Seasons
This Italian pasta and bean soup is more than just a one-pot recipe—it’s a go-to comfort food for any season. In colder months, it’s a cozy meal that warms you from the inside out.
In warmer weather, its bright, herbaceous flavors keep it fresh and satisfying. Pair it with crusty bread for a filling dinner, or serve smaller portions as a first course at gatherings.
Make-Ahead and Storage Tips
This one-pot Italian pasta and bean soup isn’t just convenient to make—it’s also perfect for storing and reheating, making it an excellent choice for meal prep or leftovers.
- Refrigeration: Store the soup in an airtight container in the fridge for up to 4 days. It actually tastes better the next day as the flavors meld together overnight.
- Freezing: If you plan to freeze the soup, leave out the pasta when cooking, as it can become mushy upon reheating. Simply add freshly cooked pasta when serving.
- Reheating: Reheat on the stovetop over medium heat, adding a splash of water or broth to adjust the consistency as needed. For quicker reheating, the microwave works just as well.
These storage tips ensure your soup stays just as delicious the next day—or even weeks later!
Homemade Italian Pasta & Bean Soup One Pot Recipe
Equipment
- Dutch oven
Ingredients
- 1 tablespoon extra-virgin olive oil plus extra for serving
- 3 ounces pancetta chopped fine
- 1 onion chopped fine
- 1 celery rib chopped fine
- 4 garlic cloves minced
- 1 tablespoon minced fresh oregano or 1 teaspoon dried
- 1/4 teaspoon red pepper flakes
- 3 anchovy fillets rinsed and minced
- 4 cups chicken broth
- 2 cups water
- 1 28-ounce can diced tomatoes
- 2 15-ounce cans cannellini beans, rinsed
- 1 Parmesan cheese rind plus grated Parmesan for serving
- 1 teaspoon table salt
- 1 cup orzo ditalini, or other short pasta
- 1/4 cup minced fresh parsley
Instructions
- Heat olive oil in a Dutch oven over medium heat until shimmering. Add pancetta and cook until rendered, 3 to 5 minutes. Stir in onion and celery, cooking until softened, about 5 minutes. Add garlic, oregano, red pepper flakes, and anchovies, stirring until fragrant, about 30 seconds.
- Stir in chicken broth and water, scraping up browned bits. Add diced tomatoes with their juice, cannellini beans, Parmesan rind, and salt. Bring to a simmer and cook until flavors meld, about 10 minutes.
- Increase heat to medium-high and bring to a boil. Add orzo (or preferred pasta) and cook until al dente, about 8 minutes. Discard Parmesan rind.
- Stir in parsley and adjust seasoning with salt and pepper. Ladle into bowls, drizzle with olive oil, and sprinkle with grated Parmesan.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.