Enjoy this traditional Italian Pasta e Fagioli Soup, also known as Pasta Fazool. It is a hearty, satisfying soup made with tender beans, pasta, and a rich tomato broth. I love adding ground beef for extra protein, which makes this soup filling enough to serve as a main course, but it also works beautifully as a first course for an Italian-inspired dinner.
For specifics on the recipe use the table of contents to click on sections of the recipe.
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- Why you'll love Pasta e Fagioli Soup
- Ingredient to make Pasta Fagioli
- Kitchen Tools to make Pasta Fazool
- How to Make Pasta Fagiolo Soup
- Can Pasta Fagioli Soup be made ahead of time?
- Eileen's Tips for the best Pasta Fagiole Recipe
- Pasta Fagiole Soup Variations
- FAQs about Pasta e Fagioli Soup
- What to serve with Pasta Fagioli
- More Soup Recipes
- 📖 Recipe
- 💬 Comments
Why you'll love Pasta e Fagioli Soup
- It is hearty and packed with flavor.
- The ground beef adds extra protein and makes it extra filling.
- This soup is great for make-ahead meals and freezer prep.
- It uses simple pantry staples and everyday ingredients.
- It can be served as a starter or as a full meal.
If you love hearty soup recipes like this one, you may also enjoy Italian Wedding Soup, Minestrone Soup, or Slow Cooker Beef Vegetable Soup. They are all family-friendly, easy to make, and perfect for meal prep.
Ingredient to make Pasta Fagioli
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- avocado oil
- yellow onion
- garlic
- lean ground beef
- carrots
- celery
- tomato sauce
- diced tomatoes
- dark red kidney beans
- great northern beans
- chicken broth
- granulated sugar
- dried basil
- dried oregano
- salt
- ground black pepper
- ditalini pasta
- fresh parsley
- Parmesan Reggiano cheese
Kitchen Tools to make Pasta Fazool
- 6-quart soup pot
- meat chopper
- measuring spoons and cups
- cutting board
- knife
- wooden spoon
How to Make Pasta Fagiolo Soup
This is an overview of the recipe. The full instructions are below in the recipe card.
- Saute the onion in a hot pot, with olive oil for 2 minutes.
- Add the ground beef and cook until no longer pink.
- Add the carrots and celery and cook for two minutes.
- Pour in the remaining ingredients and cook for 30 minutes. Then add the pasta and cook for another 10-15 minutes or until the pasta is tender.
Can Pasta Fagioli Soup be made ahead of time?
Storage - Store leftover soup in an airtight container in the refrigerator for up to 4 days. Keep in mind the pasta will continue to absorb broth as it sits.
Make ahead - This soup is a great make-ahead recipe. You can prepare the soup a day in advance, and the flavors get even better overnight. For the best texture, cook the pasta separately and add it when serving.
Freezing - Freeze the soup without the pasta for best results. Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, reheat on the stove, and add freshly cooked pasta before serving.
Eileen's Tips for the best Pasta Fagiole Recipe
- Sauté the onion and garlic first to build a flavorful base.
- For the best texture, avoid overcooking the pasta.
- Cook the pasta separately if you plan to store leftovers.
- Taste before serving and adjust the salt and pepper as needed.
- Garnish with Parmesan cheese for extra richness and flavor.
Pasta Fagiole Soup Variations
Do you want to change up this recipe for
- Dairy-Free: Leave out the garnish of Parmesan Reggiano or use dairy-free cheese
- Vegetarian: Omit using the ground beef and use vegetable broth.
- Spicy: Add a pinch of red pepper flakes.
- Extra veggies: Add a handful of spinach or kale at the end for extra greens.
FAQs about Pasta e Fagioli Soup
What does Pasta e Fagioli mean?
What other type of pasta can I use?
What to serve with Pasta Fagioli
- French bread, Italian Bread, or Garlic bread
- Simple Arugula Salad
- Chicken Alfredo Linguine, Shrimp Scampi, or Italian Meatballs and Spaghetti
- Pumpkin Tiramisu Cups
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Eileen xo
If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
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Pasta e Fagioli Soup
Equipment
Ingredients
Instructions
- 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. Add 2 cloves garlic (minced) and sauté for 1 minute to bloom the garlic flavor.
- Add 1 pound lean ground beef to the pot and cook until no longer pink, breaking it up with a spatula as it cooks.
- Add 1 cup chopped carrots and 1 cup chopped celery to the pot and sauté for an additional 2 minutes, stirring frequently.
- Add all the remaining ingredients except the pasta to the pot, 3 (8) ounce cans of tomato sauce, 1 (14.5) ounce can petite diced tomatoes, 1 (15.5) ounce can dark red kidney beans, 1 (15.5) ounce can Great Northern beans, 32 ounces chicken broth, 1 teaspoon granulated sugar, 1 teaspoon dried basil, ½ teaspoon dried oregano 1 teaspoon kosher salt, and ½ teaspoon ground black pepper, stir to combine.
- Bring the soup to a boil over medium-high heat. Reduce the heat to medium, and place a lid on the pot. Allow the soup to simmer for 30 minutes or until the carrots are fork-tender.
- Add 1 ¼ cups dry Ditalini pasta to the pot, replace the lid, and simmer for an additional 10-15 minutes, or until the pasta is al dente.
- Taste the soup for seasoning, adjust any seasonings for your taste. Optional garnish: chopped fresh parsley and freshly grated Parmesan Reggiano cheese.
- Serve the soup hot.
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