Go Back

Pasta Fagioli

A classic Italian comfort soup featuring a rich tomato broth, tender beans, savory ground beef, and pasta, perfect for weeknights and meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Can be omitted for a vegetarian version.
  • 1 small onion, diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) kidney beans, drained
  • 1 can (15 oz) cannellini or great northern beans, drained
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 tsp Italian seasoning
  • ½ tsp dried oregano
  • ½ tsp salt Or to taste.
  • ½ tsp black pepper
  • 4 cups beef broth
  • 1 cup ditalini pasta Or elbow pasta.
Optional Garnishes
  • grated Parmesan cheese For serving.
  • fresh parsley For garnish.

Method
 

Preparation
  1. In a large pot over medium heat, cook the ground beef until browned. Drain any excess fat.
  2. Add onion, carrots, celery, and garlic. Sauté for about 5–6 minutes until the vegetables are soft and fragrant.
  3. Stir in crushed tomatoes, tomato sauce, kidney beans, and cannellini beans. Mix well.
  4. Add Italian seasoning, oregano, salt, pepper, and beef broth. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes.
  5. Add the pasta directly into the soup and cook for 10 minutes or until al dente. Add a bit more broth or water if the soup becomes too thick.
Serving
  1. Ladle into bowls and garnish with Parmesan and fresh parsley if desired. Serve hot and enjoy!

Notes

Make it vegetarian by omitting the beef and adding extra beans or diced zucchini. Extra flavor can be achieved by simmering with a Parmesan rind—just remember to remove it before serving. This dish tastes even better the next day, making it great for meal prep.