This is my creamy version of pasta fagioli — what my family always called pasta fazool growing up, though my mom’s version definitely didn’t have kale or cream in it. Tuscan kale, sun-dried tomatoes, and a splash of heavy cream turn the classic into something a little richer and more substantial, while keeping the same pantry-friendly feeling.

A bowl of creamy pasta fagioli-inspired white bean soup with kale, sun-dried tomatoes, grated cheese, red pepper flakes, and olive oil, served with a spoon on a light background.

The pasta, beans and seasonings come together right on the stovetop in 30 minutes The pressure cooker version cuts active cooking time to 7 minutes — the pasta, beans, and broth go in together and come out perfectly cooked under pressure.

For the simpler, classic pasta e fagioli without cream or kale, try this Italian bean soup with pasta.

What makes this version different

Kale leaves, parmesan rind and bowls of ingredients for pasta and bean soup on a surface, including cannellini beans, dried pasta, and sundried tomatoes.
  • White beans: Two cans or 3 cups of home-cooked cannellini beans. If you want to skip the cream, you can puree a cup of the finished soup to thicken it. The bean liquid counts as part of your broth, so don’t drain it.
  • Sun-dried tomatoes: Use dry-packed rather than oil-packed if you can find them — they have a more concentrated, jammy flavor that holds up in the broth. Oil-packed work fine if that’s what you have, just drain and pat them dry.
  • Kale: Lacinato, cavolo nero, dinosaur kale — all the same thing, with different labels. Its thick, crinkled leaves are dark green, and not as chewy as curly kale. Stir it in at the very end, just until it wilts and turns bright green.
  • Heavy cream: Optional but worth it — a small splash at the end rounds out the acidity of the tomatoes. Skip it and puree a cup of soup instead for a dairy-free version with the same body.
A bowl of creamy pasta fagioli-inspired white bean soup with kale, sun-dried tomatoes, grated cheese, red pepper flakes, and olive oil, served with a spoon on a light background.
4.72 from 28 ratings

Creamy Pasta Fagioli Soup with Kale

Karen Tedesco
This creamy, hearty pasta e fagioli soup is loaded with beans, vegetables and cheese. It's vegetarian and ready to enjoy in about 30 minutes (use a pressure cooker or cook it on the stovetop). Perfect for lunch or dinner!
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Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 7 minutes
Additional Time: 20 minutes
Total Time: 37 minutes

Ingredients
 

  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 3 finely chopped garlic cloves
  • 1 cup (110 g) dry-packed sun dried tomatoes, chopped
  • 1 cup (60 g) uncooked dried soup pasta, such as mini shells, ditalini or elbows
  • 2 15-ounce cans (950 g) cannellini beans, (including their liquid)
  • 2 teaspoons chopped fresh thyme or rosemary
  • ½ teaspoon crushed red chili pepper
  • 5 cups (1250 ml) vegetable broth, chicken broth, or water
  • Kosher salt
  • 1 Parmesan cheese rind, optional
  • 1 bunch chopped Tuscan or curly kale
  • ¼ cup (60 ml) heavy cream, optional
  • Freshly grated Parmesan cheese

Instructions
 

Stovetop Directions:

  1. Heat 2 tablespoons extra-virgin olive oil in a large pot or Dutch oven over medium heat. Add 1 cup chopped onion and cook until softened, stirring frequently. Stir in 3 finely chopped garlic clovesand cook until fragrant, about 1 minute.
  2. Add 1 cup dry-packed sun dried tomatoes, 1 cup uncooked dried soup pasta, 2 15-ounce cans cannellini beans, 2 teaspoons chopped fresh thyme or rosemary, ½ teaspoon crushed red chili pepper5 cups vegetable broth. Add 1 ½ teaspoons kosher salt and the Parmesan rind, if you have one. Bring to a boil, then cover and lower the heat to a simmer. Cook 15 minutes, until the pasta is al dente.
  3. Stir in 1 bunch chopped Tuscan or curly kale and cream if using. Heat for a minute or two until the greens wilt and turn bright green. Serve in bowls and sprinkle with grated Parmesan.

Pressure cooker instructions

  1. Press the “sauté” button on an electric pressure cooker and preheat on high heat. Once the insert is hot, add the olive oil and onion. Cook, stirring frequently, until the onion is softened.
  2. Add the garlic, tomatoes, pasta, beans, thyme, chili, broth, the cheese rind, and 1 ½ teaspoons salt. Stir together.
  3. Stop the saute function. Close and secure the lid of the pressure cooker and cook on high for 7 minutes, with a quick release when it's finished.
  4. Stir in the kale (it will wilt) and heavy cream if using. Taste and season with more salt if you like.

Notes

  • Tip: For an easy way to add creamy texture without using dairy, remove and puree about a cup or so of the soup with a hand blender and stir back in, or blend for a few seconds right in the pot.
  • Storing and reheating the soup: The soup keeps in the refrigerator for 3-5 days, but it may thicken a bit in the fridge. Add a bit more water or broth when preparing leftovers. Freeze fully cooled portions of the soup in containers. Reheat on the stovetop or in the microwave with extra broth or water to loosen the texture.

Nutrition per serving

Calories: 180kcal Carbohydrates: 26g Protein: 5g Fat: 7g Sodium: 631mg Fiber: 3g Sugar: 8g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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