Rich, rustic, and deeply comforting, Pasta e Fagioli is a classic Italian-inspired soup that brings together hearty ground beef, tender vegetables, al dente pasta, and creamy beans in a fragrant tomato-based broth. It’s the kind of meal that warms you from the inside out.
Ingredient Breakdown
Lean ground beef sets a robust, savory foundation without overwhelming the other ingredients. Choosing a leaner cut like 90/10 keeps the soup hearty while avoiding excess grease. It gives the broth body and substance while letting the vegetables and herbs shine through.
The aromatic trio of onion, carrot, and celery—known in Italian cuisine as soffritto—forms the soul of the soup. Each vegetable adds a distinct layer of flavor: onion for sweetness, carrot for depth, and celery for a subtle earthiness. Together, they provide the perfect flavor base.
Tomato sauce, diced tomatoes, and their juices lend the soup its vibrant color and rich body. The combination of smooth sauce and chunky tomatoes gives texture and flavor complexity. The sugar tempers the acidity and enhances the natural sweetness of the tomatoes.
Basil, oregano, thyme, and marjoram come together in a fragrant blend of herbs that infuses the soup with warmth and Mediterranean character. Their dried form allows for long simmering, developing a robust herbal backbone without overpowering the dish.
Ditalini pasta is the perfect shape—small enough to fit on a spoon but substantial enough to hold the broth. Paired with a mix of kidney beans and great northern beans, it adds texture and heartiness. The beans offer creaminess and contrast that round out the soup beautifully.
Finishing the soup with a sprinkle of fresh parsley adds brightness and freshness, while a dusting of Romano or Parmesan cheese delivers a sharp, salty kick that ties everything together. It’s the final flourish that turns a humble bowl into something truly special.
Step-by-Step Preparation Guide
Start by browning the ground beef in olive oil over medium-high heat. Break the meat apart with a spatula, letting it cook until no pink remains and the edges start to crisp slightly. This step adds depth and umami, creating a flavorful base for the rest of the soup.
After removing the beef and draining the fat, use the same pot to sauté the onions, carrots, and celery in fresh olive oil. Cook them for about six minutes until they’re tender and fragrant. Add garlic at the end of the sauté to keep its flavor vibrant and not burnt.
Return the cooked beef to the pot and pour in the tomato sauce, diced tomatoes, chicken broth, and water. Stir in the sugar and the dried herbs, then season generously with salt and pepper. Bring everything to a gentle boil, then lower the heat and let it simmer covered for 15 to 20 minutes. This stage allows all the flavors to meld and the vegetables to soften completely.
Meanwhile, cook the ditalini pasta in a separate pot according to package directions, just until al dente. Cooking the pasta separately ensures it doesn’t become mushy as it sits in the soup.
Once the soup base is ready, stir in the drained pasta and both types of beans. Let the soup simmer for another minute or two to warm everything through. If the consistency seems too thick, add extra broth or water to loosen it slightly.
Just before serving, stir in the minced parsley. Ladle the soup into bowls and top with a generous grating of Romano or Parmesan cheese for a rich, savory finish.
Recipe Tips & Frequently Asked Questions
Best way to cook pasta to avoid soggy noodles:
Always boil the pasta separately and add it to the soup just before serving. This prevents overcooking and keeps the texture perfect.
Adjusting soup thickness with broth or water:
If the soup thickens as it rests or is stored, simply stir in a splash of broth or water to reach your desired consistency.
Storing leftovers without overcooked pasta:
Store the pasta separately from the soup and combine when reheating. This keeps the pasta from becoming mushy.
Making the soup in a slow cooker:
Brown the beef and sauté the vegetables first, then transfer everything (except the pasta and parsley) to a slow cooker. Cook on low for 6–8 hours. Stir in the cooked pasta and parsley just before serving.
Can I cook the pasta directly in the soup?
Yes, but keep in mind it may become overly soft if stored. For best results, cook it separately.
How long does this soup keep in the fridge?
Stored in an airtight container, it will last 3–4 days. Reheat gently on the stovetop, adding liquid if needed.
Can I freeze Pasta e Fagioli?
Yes, but freeze the soup without the pasta. Add fresh-cooked pasta when reheating for best texture.
What can I substitute for great northern beans?
Cannellini beans or navy beans work well as a substitute—they have a similar size and creaminess.
What to Serve With This Recipe
A crusty loaf of Italian bread or warm garlic knots makes an excellent companion to soak up the rich tomato broth. The chewy texture and buttery flavor perfectly balance the soup’s heartiness.
For something lighter, pair the soup with a crisp green salad tossed in a zesty vinaigrette. The acidity cuts through the richness and adds a refreshing contrast.
Round out your table with roasted vegetables or a classic antipasto platter featuring olives, marinated artichokes, and cured meats. These sides bring variety, texture, and a touch of sophistication to your meal.
Creative Variations
Switch things up by swapping the ground beef for Italian sausage, ground turkey, or even crumbled plant-based meat alternatives for a vegetarian version. Each brings a unique spin without compromising flavor.
Ditalini is traditional, but other small pasta shapes like elbow macaroni, small shells, or orzo can be just as satisfying.
To sneak in more vegetables, stir in a few handfuls of chopped spinach or kale during the last few minutes of cooking. They’ll wilt down and blend beautifully into the soup.
For those who enjoy heat, add a pinch of crushed red pepper flakes or a diced jalapeño during the sautéing stage. It gives the soup a subtle, warming kick.
Pasta e Fagioli is a classic soup that checks every box—it’s hearty, flavorful, nourishing, and flexible enough to suit whatever you have in your pantry. With its rich broth, tender vegetables, and satisfying combination of pasta and beans, it’s a go-to recipe for both busy weeknights and slow weekend meals.
Whether enjoyed on its own or paired with your favorite sides, this soup is sure to become a regular in your kitchen—warm, comforting, and endlessly customizable.
Ingredients
2 tablespoons olive oil, divided
1 pound lean ground beef
1 1/2 cups chopped yellow onion
1 cup diced celery (about 3 stalks)
1 cup diced carrots (about 2 medium)
3 cloves garlic, minced (about 1 tablespoon)
3 (8-ounce) cans tomato sauce
2 (14.5-ounce) cans low-sodium chicken broth
1 (15-ounce) can diced tomatoes
1/2 cup water, plus more if needed
2 teaspoons granulated sugar
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
3/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
Salt and freshly ground black pepper, to taste
1 cup dry ditalini pasta
1 (15-ounce) can dark red kidney beans, drained and rinsed
1 (15-ounce) can great northern beans, drained and rinsed
3 tablespoons minced fresh parsley
Finely shredded Romano or Parmesan cheese, for serving
Instructions
Begin by heating 1 tablespoon of olive oil in a large, heavy-bottomed pot set over medium-high heat. Add the ground beef and crumble it as it cooks, stirring occasionally, until fully browned. Once cooked through, drain off the excess fat and transfer the beef to a plate. Set aside.
In the same pot, pour in the remaining tablespoon of olive oil. Add the chopped onion, diced carrots, and celery. Sauté the vegetables over medium-high heat for about 6 minutes or until they begin to soften and release their aroma. Stir in the minced garlic and cook for an additional minute, letting the flavors meld.
Return the browned beef to the pot. Add in the tomato sauce, chicken broth, diced tomatoes with their juices, and 1/2 cup of water. Stir in the sugar, basil, oregano, thyme, and marjoram. Season generously with salt and freshly ground black pepper. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover with a lid and let the soup simmer for 15 to 20 minutes, stirring occasionally, until the vegetables become tender.
Meanwhile, cook the ditalini pasta separately according to the package instructions. Be sure to cook it to al dente for the best texture, then drain and set aside.
Once the vegetables are soft, stir the cooked pasta into the soup along with the rinsed kidney beans and great northern beans. If the soup appears too thick, add additional broth or water to achieve your desired consistency. Let everything heat through for about 1 more minute.
Finish by stirring in the fresh parsley just before serving. Ladle the soup into bowls and top with a generous sprinkle of finely shredded Romano or Parmesan cheese. Serve warm.
Pasta e Fagioli Soup Recipe
Ingredients
- 2 tablespoons olive oil divided
- 1 pound lean ground beef
- 1 1/2 cups chopped yellow onion
- 1 cup diced celery about 3 stalks
- 1 cup diced carrots about 2 medium
- 3 cloves garlic minced (about 1 tablespoon)
- 3 8-ounce cans tomato sauce
- 2 14.5-ounce cans low-sodium chicken broth
- 1 15-ounce can diced tomatoes
- 1/2 cup water plus more if needed
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- Salt and freshly ground black pepper to taste
- 1 cup dry ditalini pasta
- 1 15-ounce can dark red kidney beans, drained and rinsed
- 1 15-ounce can great northern beans, drained and rinsed
- 3 tablespoons minced fresh parsley
- Finely shredded Romano or Parmesan cheese for serving
Instructions
- Begin by heating 1 tablespoon of olive oil in a large, heavy-bottomed pot set over medium-high heat. Add the ground beef and crumble it as it cooks, stirring occasionally, until fully browned. Once cooked through, drain off the excess fat and transfer the beef to a plate. Set aside.
- In the same pot, pour in the remaining tablespoon of olive oil. Add the chopped onion, diced carrots, and celery. Sauté the vegetables over medium-high heat for about 6 minutes or until they begin to soften and release their aroma. Stir in the minced garlic and cook for an additional minute, letting the flavors meld.
- Return the browned beef to the pot. Add in the tomato sauce, chicken broth, diced tomatoes with their juices, and 1/2 cup of water. Stir in the sugar, basil, oregano, thyme, and marjoram. Season generously with salt and freshly ground black pepper. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover with a lid and let the soup simmer for 15 to 20 minutes, stirring occasionally, until the vegetables become tender.
- Meanwhile, cook the ditalini pasta separately according to the package instructions. Be sure to cook it to al dente for the best texture, then drain and set aside.
- Once the vegetables are soft, stir the cooked pasta into the soup along with the rinsed kidney beans and great northern beans. If the soup appears too thick, add additional broth or water to achieve your desired consistency. Let everything heat through for about 1 more minute.
- Finish by stirring in the fresh parsley just before serving. Ladle the soup into bowls and top with a generous sprinkle of finely shredded Romano or Parmesan cheese. Serve warm.
