A super easy, no-fuss soup recipe that’s wonderfully hearty and comforting!
Pasta e Fagioli is a hearty, one-pot soup. It’s loaded with beans, veggies, pasta and lean beef. This classic Italian soup is sure to win you over.
This recipe only needs one pot and the entire family will love it, even the kids. Serve it with some garlic bread, soft dinner rolls or cornbread muffins especially for a major win!
This hearty soup is perfect for meal prepping or an easy weeknight dinner. It’s 100% cozy and the perfect recipe for fall, winter, or whenever you are craving classic comfort food.
It’s seriously so easy to make right at home! All that takes some effort is the prep work for the veggies. That’s it!
Not only is it super filling and healthy, but it also reheats amazingly throughout the week.
In Italian, “Pasta e Fagioli” translates to “pasta and beans”. This makes a whole lot of sense considering this soup is loaded with pasta and beans! It’s also loaded with aromatic veggies and lean ground beef, making it a whole meal in a bowl. Think of Pasta e Fagioli as an Italian spin on chili!
Tips for Making Pasta Fagioli:
There are a lot of variations of pasta e fagioli, the main requirement is pasta and beans. If you’re a vegetarian just omit the beef and replace beef stock with vegetable stock.
For the pasta, we use ditalini pasta. If you can’t find ditalini pasta, use another small pasta such as elbow macaroni. If you need the recipe to be gluten-free, use gluten free pasta.
Make sure you use a good brand of canned tomatoes for the best flavor. You can also use fire roasted tomatoes if you want a little extra flavor.
For the beans, we use red kidney beans and cannellini beans. You can find them at any grocery store. Great Northern beans also work well in this recipe as a substitute for cannellini beans. Make sure you rinse and drain the beans before using.
We use lean beef in this recipe, but you can substitute spicy, ground Italian sausage instead to add a nice kick of heat! You could also use half beef, half Italian sausage.
This is a very thick soup, more stew like. If you want more of a liquid soup, you can add more broth, but we like it thick.
If you want to add some greens, feel free to stir in fresh spinach or kale.
We like to serve pasta e fagioli with garlic bread, soft dinner rolls or cornbread muffins. Also topping each bowl with freshly grated Parmesan cheese is SO good!
A super easy, no-fuss pasta e fagioli recipe that’s wonderfully hearty and comforting!
1 lb. lean ground beef
1 yellow onion, finely chopped
2 medium carrots, diced
3 ribs celery, diced
3 cloves garlic, minced
3 (8 oz) cans tomato sauce
5 (14.5 oz) cans beef broth
1 (14.5 oz) can petite diced tomatoes
½ cup water
2 teaspoons granulated sugar
1 teaspoon dried basil
1 teaspoon dried oregano
8 oz dry ditalini pasta
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
2 tablespoons oil
Parmesan cheese, freshly grated, for serving
Kosher salt and freshly ground black pepper, to taste
In a large Dutch oven or soup pot over medium heat add oil. Once oil is hot, add onions, carrots, and celery and cook until tender, stirring occasionally, about 6 minutes. Add garlic and cook 1 minute more.
Add beef and brown while breaking up the meat until almost cooked, about 4 minutes.
Add tomato sauce, beef broth, 1/2 cup water, canned tomatoes, sugar, oregano, and basil. Bring to a boil, cover, and reduce heat to medium-low.
Let simmer 5 minutes, stir in ditalini pasta, and continue cooking until vegetables are soft and pasta is al dente, about 10 minutes more.
Add beans, season to taste with salt and pepper, and thin with more water, if desired.
Serve into bowls, top with parmesan cheese and enjoy!
Prep Time:10 minutes
Cook Time:30 minutes
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