Easy Spicy Vegetarian Pasta Fagioli

When the weather starts to cool down, there’s nothing I crave more than a big, cozy bowl of soup and this Easy Spicy Vegetarian Pasta Fagioli is always at the top of my list. It’s hearty, comforting, and full of pantry staples, but what makes it special is the little kick of heat from harissa that gives this Italian classic a subtle spicy twist.

I know it sounds funny for an Indian girl to say she loves pasta fagioli. Still, I grew up in North Jersey, the land of Italian Americans and The Sopranos (they literally filmed the finale in my town!). My childhood was surrounded by the smell of garlic bread, marinara simmering on stoves, and neighbors’ nonnas who always had a pasta meal ready for me when I’d forget my house keys and needed a place to crash.

At home, my mom was just as obsessed with soup. In between all the Indian meals we’d cook, she’d make her own versions of vegetable soups, tossing in whatever we had in the pantry. Sometimes that meant chickpeas instead of cannellini beans, or a sprinkle of masala and red chili powder for a bit of heat!

This pasta fagioli recipe is my way of blending both worlds- the cozy Italian flavors I grew up around and the spice-loving Indian side that never leaves me. I add harissa for warmth and depth, swap pancetta for olive oil to keep it vegetarian, and always serve it with a thick slice of crusty Italian bread!

This soup celebrates comfort and culture in one bowl. It’s everything you love about pasta fagioli, the tomato base, the tender pasta, the creamy beans, but with a spicy twist that gives it new life!

Adding harissa brings smoky, peppery heat that balances beautifully with the sweetness of tomatoes and the richness of olive oil. The chickpeas add extra heartiness, turning it into a complete vegetarian meal that’s filling without feeling heavy.

Tips for Perfect Pasta Fagioli

• Don’t skip the aromatics: Onion, celery, and carrot form the flavorful base that makes the soup taste like it’s been simmering all day. Make sure to let them cook thoroughly before adding in your tomatoes and broth!
• Go easy on the harissa: Start small! You can always add more heat at the end!
• Use up your parmesan rind: I like to save my parmesan cheese rinds in my freezer and then pop them into this soup to add a little extra umami!
• Use short pasta shapes: Ditalini, elbow macaroni, or small shells soak up just the right amount of broth, and make it easier to eat! I personally like Ditalini!

This Easy Spicy Vegetarian Pasta Fagioli is cozy, hearty and super simpel to make! You can get this on the table in just an hour! I hope you give it a try!

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