Name: Pasta e Fagioli Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 2 tablespoons avocado oil; 1 cup diced yellow onion; 2 cloves garlic (minced); 1 pound lean ground beef; 1 cup chopped carrots; 1 cup chopped celery; 3 (8) ounce cans of tomato sauce; 1 (14.5) ounce can petite diced tomatoes; 1 (15.5) ounce can dark red kidney beans (drained and rinsed); 1 (15.5) ounce can great northern beans (drained and rinsed); 32 ounces chicken broth; 1 teaspoon granulated sugar; 1 teaspoon dried basil; ½ teaspoon dried oregano; 1 teaspoon salt; ½ teaspoon ground black pepper; 1 ¼ cups dry ditalini pasta; chopped fresh parsley; freshly grated parmesan reggiano cheese

Jump to Recipe · Leave a Review

Pasta e Fagioli Soup is a classic Italian dish that beautifully blends the richness of beans, hearty vegetables, and tender pasta into a comforting bowl of goodness. With its robust flavors and inviting aroma, this soup is a warm embrace on a chilly evening or a delightful addition to your family meal rotation. As you simmer this delightful concoction, the savory scent wafts through your kitchen, beckoning everyone to the table.

Pin this for later!

I first encountered this dish during a cozy family gathering, where my aunt prepared it with such care. Everyone immediately fell in love with the way it warmed our spirits and filled our bellies. It struck me then how such simple ingredients could come together to create something so memorable. Naturally, I couldn’t resist trying my hand at this dish—and now, it’s a staple in my home. Once you taste this Pasta e Fagioli Soup, you too will understand why it has found its way into so many hearts and homes.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Pasta e Fagioli Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Pasta e Fagioli Soup

Why You’ll Love This Recipe

Simple & Quick: Ready in about 1 hour, this soup is perfect for busy weeknights.
Irresistible Flavor: Each spoonful is packed with savory goodness, comfortingly rich and satisfying.
Eye-Catching Appeal: The vibrant colors of vegetables and fresh herbs make each bowl pop with life.
Flexible Serving: Perfect for lunch, dinner, or even meal prep for the week ahead!
Diet-Friendly Options: Easily adaptable for vegetarian or gluten-free diets.

Ingredients You’ll Need

2 tablespoons avocado oil: For its high smoke point and subtle flavor; olive oil is a good substitute.
1 cup diced yellow onion: Adds sweetness and depth; shallots can work in a pinch.
2 cloves garlic (minced): Infuses the soup with aromatics; fresh is best, but jarred garlic can be used.
1 pound lean ground beef: The hearty base for this soup; feel free to substitute with ground turkey or plant-based meat for a lighter option.
1 cup chopped carrots: Sweet and colorful, they also add texture; frozen carrots are an alternative if you’re short on time.
1 cup chopped celery: Brings a refreshing crunch to the mix; parsley stalks can also be used for flavor.
3 (8-ounce) cans of tomato sauce: Adds richness; you could use crushed tomatoes or homemade sauce instead.
1 (14.5-ounce) can petite diced tomatoes: For a hint of tartness; any diced tomatoes will do.
1 (15.5-ounce) can dark red kidney beans (drained and rinsed): Rich in protein and fiber; black beans can be a nice change.
1 (15.5-ounce) can great northern beans (drained and rinsed): Delicate in flavor; cannellini beans are a good alternative.
32 ounces chicken broth: Provides a delicious base; vegetable broth works perfectly for a vegetarian option.
1 teaspoon granulated sugar: Balances the acidity in the tomatoes; honey or a pinch of baking soda can be used.
1 teaspoon dried basil: For aromatic flavor; fresh basil can intensify the flavor even more.
½ teaspoon dried oregano: Adds an earthy note; thyme or Italian seasoning can replace it.
1 teaspoon salt: Enhances all flavors; adjust to taste.
½ teaspoon ground black pepper: For a touch of heat; white pepper can be substituted.
1 ¼ cups dry ditalini pasta: Small yet satisfying, just the right size to scoop up with a spoon; small shells or elbow macaroni can work as substitutes.
Chopped fresh parsley: Brightens the soup with freshness; you can also use fresh basil or thyme.
Freshly grated Parmesan Reggiano cheese: For the finishing touch; pecorino Romano or even nutritional yeast could cater to non-dairy diets.

How to Make Pasta e Fagioli Soup

Sauté the Aromatics: In a large soup pot, heat 2 tablespoons avocado oil over medium-high heat. Add 1 cup diced yellow onion and sauté until soft and translucent, about 2 minutes. Stir in 2 cloves of minced garlic and cook for an additional minute, allowing the fragrance to bloom.
Brown the Meat: Introduce 1 pound of lean ground beef to the pot. Stir frequently, breaking it up with a spatula as it cooks until there’s no pink visible, giving it a nice brown color.
Add the Vegetables: Next, toss in 1 cup chopped carrots and 1 cup chopped celery, sautéing for another 2 minutes while stirring often. The vegetables will begin to soften and intermix nicely with the beef.
Combine the Ingredients: Pour in all remaining ingredients except the pasta: the 3 (8-ounce) cans of tomato sauce, 1 (14.5-ounce) can of petite diced tomatoes, 1 (15.5-ounce) can of dark red kidney beans, and 1 (15.5-ounce) can of great northern beans. Also add the 32 ounces of chicken broth, 1 teaspoon of granulated sugar, 1 teaspoon of dried basil, ½ teaspoon dried oregano, 1 teaspoon of salt, and ½ teaspoon ground black pepper. Stir well to combine all the flavors.
Simmer the Soup: Bring the mixture to a boil over medium-high heat. Once it reaches a rolling boil, reduce the heat to medium, cover the pot, and allow it to simmer for 30 minutes. This will let the flavors meld together, and the carrots will become fork-tender.
Cook the Pasta: Once the soup has simmered, add in 1 ¼ cups of dry ditalini pasta. Cover again and let it simmer for an additional 10-15 minutes, or until the pasta is cooked al dente. Give it a stir and check for doneness.
Season to Taste: Before serving, taste the soup and adjust any seasonings to suit your preference. If you like, garnish each bowl with fresh chopped parsley and a sprinkle of Parmesan Reggiano cheese for that extra touch.
Serve Hot: Ladle the hot soup into bowls and enjoy the comforting warmth and richness of this delightful dish!

Storing & Reheating

Leftover Pasta e Fagioli Soup can be stored at room temperature for a few hours before transferring it to the fridge, where it will keep in an airtight container for up to 4 days. If you’d like to enjoy it at a later date, freeze the soup in freezer-safe bags for up to 3 months. When ready to eat, simply thaw in the fridge overnight, then reheat on the stove over medium heat until warmed through. Keep in mind that the pasta may continue to absorb the broth, but you can easily add a splash of broth or water to refresh its original consistency.

Chef’s Helpful Tips

Avoid overcooking the vegetables to maintain their texture. They should be tender but not mushy when you add the broth.
For the best flavor, use high-quality broth; homemade if you can.
If using pasta that cooks quickly (like minute rice or couscous), add it towards the end of the cooking time to prevent it from becoming too soft.
Experiment with your favorite beans or even add some spinach for a pop of color and nutrition!
Consider doubling the recipe; it freezes beautifully for future quick meals.

This hearty Pasta e Fagioli Soup is a wonderful way to gather family and friends around the table, filling their hearts with warmth and their bellies with goodness. Each spoonful is not just a meal; it’s a reminder of the comfort found in home-cooked food. Feel free to play around with the ingredients, and let this rich, hearty soup become a cherished dish in your family too!

Recipe FAQs

Can I make Pasta e Fagioli Soup in a slow cooker?

Absolutely! To make this soup in a slow cooker, follow the sautéing steps on the stove for the onions, garlic, and beef, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding the pasta for the last 30 minutes of cooking.

How do I make Pasta e Fagioli Soup vegetarian?

To make a vegetarian version, simply replace the ground beef with lentils or mushrooms. Use vegetable broth instead of chicken broth and omit any meat. It will still be delicious and fulfilling!

Can I add additional vegetables to the soup?

Certainly! Feel free to add chopped spinach, zucchini, or bell peppers for extra flavor, texture, and nutrients. Just be mindful of cooking times, as some vegetables require shorter cooking periods than others.

Is it necessary to use ditalini pasta?

While ditalini is traditional, any short pasta can work perfectly. Try small shells, elbow macaroni, or even broken-up spaghetti. Just adjust cooking times based on the pasta type you choose.

More Soups Recipes

👉 If you make my Pasta e Fagioli Soup recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.