clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegetarian Pasta e Fagioli

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Retrogirl
  • Total Time: 50 minutes
  • Yield: 8 Servings 1x


This vegetarian pasta e fagioli delivers the same great taste as the traditional ground beef version, but is perfect for vegetarians or those who prefer to eat less red meat.



1 medium onion

2 tablespoons olive oil

2 14.5 oz cans of diced tomatoes

15.5 oz can of cannellini beans

32 oz vegetable broth

1 tablespoon Italian seasoning

8 cups water

1 cup Textured Vegetable Protein

3 cups dried pasta–whatever shape you like

Salt and pepper to taste


Dice the onion and saute in the olive oil in a Dutch oven or soup pot.

When the onion is soft and translucent, stir in the tomatoes, beans, seasonings, TVP, and broth. 

Seriously–just dump it all in the pot.

Let simmer 20 minutes.

Stir in the pasta and simmer another 20 minutes, or until the pasta is al dente.


Serve with rolls, garlic bread, or saltines. The pasta soaks up a lot of the broth as it sits in the fridge, so you can add more broth to the leftovers, or enjoy it as it is.

  • Prep Time: 5 Minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
Recipe Card powered byTasty Recipes
Verified by MonsterInsights