Pasta Fagioli Soup (Vegetarian)


4.2 of 5 (13)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 156.5
  • Total Fat: 0.9 g
  • Cholesterol: 9.4 mg
  • Sodium: 1,150.6 mg
  • Total Carbs: 31.6 g
  • Dietary Fiber: 6.6 g
  • Protein: 8.4 g

View full nutritional breakdown of Pasta Fagioli Soup (Vegetarian) calories by ingredient
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A hearty, filling soup you will crave again and again. A hearty, filling soup you will crave again and again.
Number of Servings: 8


    29 ounce can diced tomatoes, no salt added
    14 ounce can northern beans, undrained
    10 ounce frozen chopped spinach
    28 ounce vegetable stock, or chicken broth
    8 ounce can tomato sauce
    3 cups water
    1 tbsp minced garlic
    1 tbsp parsley
    1/'2 tsp pepper
    1/2 tsp basil
    salt to taste
    1/2 pound shell pasta (uncooked)


MIx all but pasta in soup pot. Bring to boil, then lower heat, cover, and simmer 30 minutes. Return to boil and add pasta. Cook 10 minutes, or until pasta is tender. Serve with hand shredded romano and parmesan on top. Yum.

Number of Servings: 8

Recipe submitted by SparkPeople user ROBYNWOLFE.


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Member Ratings For This Recipe

  • Very Good
    5 of 6 people found this review helpful
    PLEASE don't get your panties in a twist because it's labelled "vegetarian." People who get upset over the slightest thing give us veggies a bad name. And she actually included the chicken broth as the option, not the other way around.
    PS - GREAT SOUP! - 12/16/08

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  • Incredible!
    1 of 1 people found this review helpful
    So good! It will thicken up when you add pasta. It is a great "cupboard" meal, made with staples you have on hand, and you can substitute easily. - 11/7/13

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  • O.K.
    1 of 12 people found this review helpful
    PLEASE don't call this vegetarian when you include chicken broth. I know, I know..... you're going to say you added the option of vegetable broth but, all the same, call it either vegetarian or NOT vegetarian, and adjust the recipe accordingly. - 11/17/07

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  • Tasty and so easy to make a great vegetarian dish fast. I used my own veggie stock for the water too. Great meal in a bowl! - 4/23/13

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  • I loved this. My husband loved this. My neighbor loved this & my 5 year old twins loved this. I have made this recipe twice already. Didn't change a thing. - 2/20/12

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  • yum yum yum. made way too much as a single person. five cups worth later and i still have at least 5 cups left. i'll halve the recipe next time since i am only feeding myself. - 2/22/11

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  • Sounds good! The only concern I have is that if you're using 1 oz. of dried pasta per serving, you've used 1 oz. of "cooked" pasta to calculate your ingredients. 1 oz. of dried pasta should be 100 calories per serving instead of the 40 calories per your calculation. Still sounds great! - 11/3/09

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  • Take 1 cold day, add a surplus of autumn veggies and a pantry full of pasta and voila! this was the perfect recipe - it tasted GREAT too! - 10/7/09

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  • I loved this and it was great the next day too. - 1/29/08

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  • Thanks for this wonderful recipe! The soup is so hearty and flavorful. With all the veggies I didn't even miss the meat. I used whole-wheat pasta shells to make it slightly healthier! Great dish!!! - 1/23/08

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  • A little high on the sodium so watch the intake the rest of the day! - 3/18/07

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  • I just love a good italian recipe and this is one of the really good ones. - 3/18/07

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  • Very Good
    1 of 1 people found this review helpful
    Cut the sodium by using fresh tomatoes, home cooked beans from dry, and homemade vegetable (or chicken) broth. - 3/19/07

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  • 2 of 2 people found this review helpful
    Wow is this good !!! - 7/8/09

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