Pasta e Fagioli Soup Recipe

Introduction

Pasta e Fagioli is a classic Italian soup that combines hearty beans, tender pasta, and savory ground beef in a rich tomato broth. This comforting dish is perfect for chilly days and easy enough for a weeknight meal.

Ingredients

• 1 pound lean ground beef
• 1 tablespoon olive oil
• 1 cup diced carrots
• 1 cup diced onions
• 1 cup diced celery
• 4 cloves garlic, minced
• 15 oz diced tomatoes
• 15 oz tomato sauce
• 8 oz tomato sauce
• 15 oz dark kidney beans, drained and rinsed
• 15 oz northern beans, drained and rinsed
• 4 cups chicken broth
• 1 tablespoon Italian seasoning
• 1 cup ditalini pasta
• Salt and pepper to taste

Instructions

1. Step 1: Heat a large stockpot over medium-high heat. Add the ground beef, breaking it up with a spoon, and cook for 5-6 minutes until no longer pink. Remove the beef from the pot and set aside.
2. Step 2: Return the pot to heat, add olive oil, then stir in the diced carrots, onions, and celery. Cook for 6-7 minutes until the onions are translucent and the vegetables start to soften.
3. Step 3: Add the minced garlic and cook for another minute until fragrant.
4. Step 4: Pour in the diced tomatoes, both tomato sauces, drained beans, chicken broth, and Italian seasoning. Stir well to combine and bring to a boil.
5. Step 5: Reduce heat to a simmer and cook for about 20 minutes. Season with salt and pepper to taste.
6. Step 6: For the pasta, you have two options:
   1. Stir the uncooked ditalini pasta directly into the soup during the last 10 minutes of simmering and cook until tender.
   2. Alternatively, cook the pasta separately according to package instructions, then add pasta to individual bowls when serving to keep it from getting mushy.
7. Step 7: Serve the soup hot, topped with freshly grated Parmesan cheese and chopped parsley or basil if desired.

Tips & Variations

• For a vegetarian version, omit the ground beef and use vegetable broth instead of chicken broth.
• Try adding a splash of red wine to the soup while simmering for extra depth of flavor.
• If you prefer a thicker soup, mash some of the beans before adding them back in.
• Use fresh herbs like rosemary or thyme for a different aromatic twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. If you cooked the pasta separately, keep it stored separately to maintain texture. Reheat gently on the stove over low heat until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for Pasta e Fagioli?

Yes, small pasta shapes like elbow macaroni, small shells, or even broken spaghetti work well. Just adjust cooking times accordingly.

How can I make this soup ahead of time?

You can prepare the soup base and beans a day ahead. Add pasta just before serving to prevent it from becoming mushy.

Pasta e Fagioli Soup Recipe

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★★★★★

4.8 from 71 reviews

This hearty Pasta e Fagioli Soup combines lean ground beef, a medley of vegetables, beans, and ditalini pasta in a rich tomato and chicken broth base, seasoned with Italian herbs for a comforting Italian-inspired meal. Perfect for cozy dinners, this nourishing soup offers a wonderful balance of protein, fiber, and savory flavors.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat

• 1 pound lean ground beef

Vegetables

• 1 cup diced carrots
• 1 cup diced onions
• 1 cup diced celery
• 4 cloves garlic, minced

Canned Goods

• 15 oz diced tomatoes
• 15 oz tomato sauce
• 8 oz tomato sauce
• 15 oz dark kidney beans, drained and rinsed
• 15 oz northern beans, drained and rinsed

Liquids

• 4 cups chicken broth

Other Ingredients

• 1 Tablespoon olive oil
• 1 Tablespoon Italian seasoning
• 1 cup ditalini pasta
• Salt and pepper to taste
• Parmesan cheese and fresh parsley or basil for serving (optional)

Instructions

1. Cook the Ground Beef: Heat a large stock pot over medium-high heat. Add the ground beef, breaking it apart as it cooks. Sauté for 5-6 minutes until the beef is browned and no longer pink. Remove the cooked beef from the pot and set aside.
2. Sauté the Vegetables: Return the pot to the heat, add the olive oil, then stir in the diced carrots, onions, and celery. Cook for 6-7 minutes until the onions become translucent and the vegetables begin to soften. Add the minced garlic and cook for an additional minute until fragrant.
3. Add Liquids and Beans: Pour in the diced tomatoes, both portions of tomato sauce, drained kidney and northern beans, chicken broth, and Italian seasoning. Stir well to combine all ingredients. Bring the mixture to a boil, then reduce heat to a simmer. Let it cook gently for about 20 minutes to allow the flavors to meld. Season with salt and pepper to taste.
4. Cook the Pasta (Option 1): Stir the uncooked ditalini pasta directly into the soup during the last 10 minutes of simmering. Cook until the pasta is tender but not mushy.
5. Cook the Pasta (Option 2): Alternatively, cook the pasta separately according to package instructions to prevent it from becoming mushy. Add pasta to each serving bowl when ready to eat and store pasta separately if preparing ahead.
6. Serve: Ladle the soup into bowls and top with grated Parmesan cheese and fresh parsley or basil if desired. Serve hot and enjoy a classic Italian soup experience.

Notes

• For a vegetarian version, omit the ground beef and use vegetable broth instead of chicken broth.
• Using canned beans drained and rinsed reduces sodium content.
• Cooking pasta separately helps maintain its texture if the soup is stored for leftovers.
• Feel free to add crushed red pepper flakes for a bit of heat.
• Parmesan cheese adds a savory umami finish but can be omitted for a dairy-free option.

Keywords: Pasta e Fagioli, Italian soup, bean soup, ditalini pasta soup, hearty soup, ground beef soup