This easy and amazing Vegan Pasta e Fagioli is the perfect 30 minute vegan soup that will remind you of the dish by the same name at Olive Garden. Pair with our vegan breadsticks for the full experience.
If you went to Olive Garden prior to going vegan and you ever had the soup, you likely have tried the pasta e fagioli. Today we are making our version and it’s an absolutely amazing vegan pasta e fagioli if we do say so ourselves.
Now, let’s back up to a tale a long time ago. Don’t worry, this isn’t a story about our aunt’s cousin’s brothers favorite pet fish who happened to hop out of it’s tank and then somehow this soup was created from it – just some facts.
Pasta e fagioli literally translates to pasta and beans. Sometimes you may see it written as pasta fasul or fazool, as well pasta e fasule. It was originally a poor man’s dish because it was originally made from ingredients that were not expensive.
Now, you will find variations of this dish not only all over Italy, but throughout many countries and even regions in the United States depending on where Italians immigrated too. The only thing that really remains the same is that there are beans and pasta.
Depending on the region tomatoes may or may not be used and many variations are vegetarian while others contain meat. We are making our version completely vegan though.
In the United States, this dish has been even more popularized since it’s inclusion on the Olive Garden restaurant menu. We will be making our variation based loosely on what we remember having there.
If you tailgate for sports games or take soup with you out on snowboarding trails, it would be perfect packed in a thermos too.
Make sure to make with our copycat Olive Garden vegan breadsticks as well!
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Frequently Asked Questions:
Can I prep this vegan pasta e fagioli ahead of time?
Once made, let cool completely. Then, you can store it in an air tight container in the fridge for up to a week.
To reheat scoop out the desired amount and either place into the microwave for 2-3 minutes, stirring halfway or place in a pot on the stove until heated throughout.
Note: This dish will thicken as it sits so you may want to add another splash of vegetable stock when reheating.
Can I freeze this vegan pasta e fagioli?
Yes! In addition to being able to store this soup in the fridge, you can put it into freezer safe bags or containers and store in the freezer for up to 3 months.
Let thaw out overnight or put in warm water to thaw before opening your bag or container.
We do recommend that if you are knowingly making to freezer that you only cook the pasta al dente or even omit and freeze and then add when ready to eat
Is this Vegan Pasta e Fagioli Top 8 Allergen Friendly?
The ingredients that you need to be mindful of for allergens are the vegan crumbles and pasta.
You can just use a Top 8 Free meatless ground or crumbles like Beyond Meat.
As far as the pasta, you can use your favorite gluten free pasta.
Can I make this vegan pasta e fagioli oil free?
Yes! Saute your vegetables in vegetable stock instead of the oiland then proceed with making the recipe as directed.
Is pasta e fagioli spicy?
Depending on your tolerance of spice, the teaspoon of ground pepper may be too much for you. If you are concerned, we recommend adding ¼ to the pot and then add additional when serving to taste.
What brand of vegan meatless crumbles are you using?
In this recipe we used the ground crumbles by Gardein. We have also made with Morningstar Farms.
You could also use your favorite vegan ground meat. We recommend browning slightly and crumbling before adding it.
What can I serve with vegan pasta e fagioli?
If you are used to having soup at Olive Garden then you are used to breadsticks. And you’re in luck. Try our Copycat Olive Garden homemade vegan breadsticks!
You may also love our vegan garlic bread or vegan garlic knots. Or try:
- croutons (make sure they are vegan!)
- pretzels (hard pretzels or try or vegan soft pretzels)
- pita chips
What other vegan soups should I try?
Soups are perfect warming, comfort foods. Warmth and filling meals is what we crave when it’s colder outside.
Naturally, we want more of those delicious recipes at out fingertips and we are happy to oblige those needs.
If you are looking for more vegan soup recipes you should try our:
See all of our easy vegan soups!
We’d love if you leave a comment and let us know what soup to make next!
Pin this easy Vegan Pasta e Fagioli for Later!
Vegan Pasta e Fagioli
- 2 tablespoon oil (grapeseed or olive, can sub with vegetable stock)
- 1 medium sweet onion, finely chopped
- 2 ribs celery, finely chopped
- 2 large carrots, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 sprigs fresh rosemary, stems left intact
- 2 sprigs fresh thyme left intact
- 2 dried bay leaves
- 1 quart vegetable stock
- 2 cups water
- 1 15oz can fire roasted tomatoes
- 1 15oz can tomato sauce (can use crushed tomatoes)
- 1 15oz can cannellini beans, drained and rinsed
- 1 15oz can red kidney beans, drained and rinsed
- 1 ½ cups ditalini pasta (or other small pasta)
- 12 oz frozen vegan meatless crumbles
- vegan parmesan, optional, for topping
- fresh parsley, optional, for topping
- In a large dutch oven (or heavy bottomed pot), add oil over medium heat. Add the celery, carrots, and onions and saute for 3-4 minutes, stirring often, until vegetables begin to soften.
- Add in the garlic, salt, pepper, rosemary, thyme, and bay leaves. Stir together. Add in vegetable stock, water, fire roasted tomatoes, tomato sauce, cannellini beans, and red kidney beans. Stir together well. Bring to a boil.
- Once boiling, add pasta and vegan crumbles. Stir together. Reduce heat to medium and cook for 6-8 minutes or until pasta is al dente.
- Remove bay leaves and stems (rosemary and thyme leaves should have fallen off mostly).
- Pour soup into bowls and top with vegan parmesan and fresh parsley if desired.
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!
made this without the crumbles since I didn’t have any. it is absolutely delicious! the first recipe I have used of yours but I’ll be back for sure!! thanks for the recipe!
So glad you enjoyed it Maggie! Hope you try more soon
Made this right after I saw the YouTube video and it was amazing!! I haven’t had the original but I’m sure this is better. I didn’t have the correct beans, so I did pinto and red lentils. Hardy, comforting, and so delicious. My very picky husband even loved it!
Great to hear that!
I made this tonight with your copycat Olive Garden breadsticks and let me just say. I did not like it….I LOVED IT!!! it was hit with my whole family (which is very hard to accomplish lately). I’ve seriously loved every recipe I have tried of yours….keep them coming!!
I got nervous at first lol. Our girls say that exact line haha
This was easy and delicious, and even better the next day.
So glad that it was enjoyed! Thanks for taking time to leave a review!
So very delicious! I swapped the type of pasta noodle and it still came out amazing. Will have plenty of leftovers.
So glad to hear you enjoyed the recipe. Thanks for taking time to leave a review! Have a great week