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.
Jump to:
- 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
As an Amazon Associate, I earn from qualifying purchases.
- 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
Pasta e Fagioli means “pasta and beans” in Italian. It is a rustic, hearty soup made with simple ingredients.
If you don't have ditalini pasta, you can use small shell pasta or even elbow macaroni. Any small-shaped pasta that you have on hand will work.
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
I love any comments or questions, please feel free to leave them below.
Keep up to date with recipes by following me on:
FACEBOOK INSTAGRAM PINTEREST TWITTER
Thank you for your continued support. I am forever grateful.
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.
📖 Recipe
Save the Recipe?
Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!
Pasta e Fagioli Soup
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
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
Optional Garnish
- chopped fresh parsley
- freshly grated Parmesan Reggiano cheese
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 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.
Comments
No Comments