Pasta Fazoolander is a fun, cozy twist on classic Pasta e Fagioli, made with cheese tortellini, white beans, and a rich, savory broth. It’s quick, hearty, and perfect for busy nights.
With just a handful of pantry staples, you’ll have a warm, satisfying meal in 30 minutes.
In restaurant kitchens, we always built flavor in layers—like cooking tomato paste and anchovy in olive oil first for a deep, umami-rich base. The tortellini adds a cheesy, comforting touch without extra effort.
This dish is simple, flexible, and packed with flavor. Swap spinach for kale, use vegetable broth or change up the beans. Grab your wooden spoon—this one’s a keeper!
What’s So Great About This Dish?
- Bold, comforting flavors: Smoky pancetta, creamy beans, and a rich tomato broth make every bite satisfying.
- Easy to make but feels fancy: It’s simple enough for a weeknight but impressive enough for guests.
- Customizable: Use different beans, swap pancetta for sausage, or go vegetarian with mushrooms.
- Perfect for leftovers: The flavors only get better as they sit—hello, meal prep win!
- A little spicy, a little creamy: The best of both worlds in one cozy bowl.
Pasta Fazoolander Recipe
Pasta Fazoolander is a fun twist on the classic Pasta e Fagioli, packed with hearty beans, tender pasta, and a rich, savory broth. It’s comforting, flavorful, and comes together easily for a cozy meal.
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Calories: 320kcal
Servings: 4
Equipment
- Large saucepan
Ingredients
- 1 ½ tablespoons olive oil
- 1 teaspoon tomato paste
- 1 anchovy fillet chopped
- 4 cups chicken broth
- 1 cup dry cheese tortellini
- 1 15 ounce can white beans, rinsed and drained
- 1 pinch red pepper flakes plus more for garnish
- 1 pinch dried oregano
- salt and ground black pepper to taste
- 2 cups baby spinach leaves
- ¼ cup grated Parmesan cheese
Instructions
- Heat oil in a large saucepan over medium heat.
- Stir in tomato paste and anchovy; cook for 2–3 minutes until fragrant.
- Pour in chicken broth and bring to a boil.
- Add tortellini and beans; cook for about 10 minutes until tender.
- Stir in red pepper flakes, oregano, salt, and pepper. Add spinach and cook until wilted.
- Remove from heat and serve with red pepper flakes and Parmesan on top.
Nutrition
Calories: 320kcal | Carbohydrates: 38g | Protein: 34g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Sodium: 23mg | Fiber: 3g | Sugar: 2g
