Welcome to the ultimate guide for crafting the **Best Pasta Fagioli** soup – a timeless Italian classic brimming with flavor and heartwarming goodness. This particular recipe stands out, featuring savory ground beef, a medley of garden-fresh vegetables, and tender beans, all harmoniously united in a rich, delicious tomato broth. It’s more than just a soup; it’s a hearty, satisfying meal that brings the cozy comfort of Italian home cooking straight to your table, using simple pantry staples you likely already have on hand.
Designed for convenience and maximum flavor, this is a true one-pot pasta fagioli. We streamline the cooking process by using canned beans and cooking the pasta directly in the soup, allowing it to absorb all the wonderful flavors of the broth. If you’re a planner and prefer to prepare meals in advance, a helpful tip is to cook the pasta separately and combine it with the soup just before serving. This ensures the pasta remains perfectly al dente and doesn’t become mushy when reheated, preserving the exquisite texture and taste of this beloved Italian-American staple.
Crafting the Perfect Easy Pasta Fagioli Soup
If your palate gravitates towards rich, savory, and deeply satisfying soups, then this exceptional pasta e fagioli recipe is an absolute must-add to your regular meal rotation. The name itself, “pasta e fagioli,” translates from Italian to “pasta and beans,” and is commonly pronounced “pasta fah-ZOOL.” This culinary delight is built upon a robust, herb-infused tomato broth, generously seasoned with classic Italian spices that awaken the senses. Each spoonful is a treasure trove, packed to the brim with tender beans, succulent ground beef, a vibrant mix of fresh vegetables, and delicate tiny ditalini pasta. The combination creates a textural symphony and a flavor profile that is both complex and comforting.
Our rendition of pasta fagioli thoughtfully incorporates ground beef, a choice inspired by popular versions like Olive Garden’s beloved soup, which adds a layer of depth and savory richness that truly elevates the dish. However, the beauty of this recipe lies in its remarkable adaptability. You have the freedom to customize the protein to suit your preferences or dietary needs. Consider substituting the ground beef with spicy Italian sausage for an extra kick, lean ground turkey for a lighter option, or even skip the meat entirely to create a wholesome, flavorful vegetarian soup. Whatever your choice, this pasta fagioli promises a hearty and satisfying experience that will quickly become a family favorite.
Essential Ingredients for Your Hearty Pasta Fagioli
Creating an authentic and delicious Pasta Fagioli relies on a selection of quality ingredients. Here’s a closer look at the key components that bring this hearty Italian soup to life, along with some helpful tips for each:
- Ground Beef: We highly recommend using an 85/15 lean-to-fat ratio ground beef for the best balance of flavor and texture. This ensures a rich taste without making the soup overly greasy. For those seeking a lighter alternative, ground turkey can be an excellent substitute, offering a similar protein boost with fewer calories.
- Onion: You’ll need about 1 cup of finely diced yellow or white onion. Onions form the aromatic base of the soup, caramelizing slightly to add a subtle sweetness and depth to the broth. Ensure they are diced to a similar size as your other vegetables for even cooking.
- Celery: Diced celery, also around 1 cup, contributes a fresh, slightly peppery note and a satisfying crunch. Like the onions and carrots, dicing it uniformly ensures it softens beautifully within the simmering soup.
- Carrots: Peel and dice approximately 1 cup of carrots. Carrots add natural sweetness and vibrant color, as well as essential nutrients to the soup. Their uniform size helps them cook down to a tender, melt-in-your-mouth consistency.
- Crushed Tomatoes: A 28-ounce can of high-quality crushed tomatoes is crucial for the robust tomato base of the soup. Choose your favorite brand, as the flavor of the tomatoes will significantly impact the overall taste.
- Beans: This recipe calls for a classic combination of white beans (such as cannellini beans or great northern beans) and kidney beans. Both contribute a creamy texture and significant fiber and protein. Ensure they are thoroughly drained and rinsed before adding to the pot.
- Beef Broth: Five cups of rich beef broth provide the foundational liquid for our soup, imparting a deep, savory flavor. If you’re preparing a vegetarian version, a high-quality vegetable broth can be easily substituted without compromising taste.
- Marinara Sauce: Approximately 24 ounces of marinara sauce adds another layer of tomato richness and herb complexity. Feel free to use your favorite jarred spaghetti sauce for convenience, or elevate the dish with a homemade marinara sauce for an even fresher taste.
- Garlic Powder: 1½ teaspoons of garlic powder provides a consistent garlic flavor throughout the soup. While fresh garlic can be used, powder offers convenience and ensures even distribution.
- Italian Seasoning: One tablespoon of Italian seasoning is a simple way to infuse the soup with a balanced blend of classic Italian herbs like oregano, basil, thyme, and rosemary. If you don’t have a pre-made blend, a combination of dried oregano, parsley, and basil will work wonderfully.
- Ditalini Pasta: This small, tube-shaped pasta is traditional for Pasta Fagioli and cooks relatively quickly. It’s added towards the end of the cooking process to prevent it from becoming overcooked and mushy. If ditalini is unavailable, small pasta substitutes like elbow macaroni, orzo, or small shells can be used.
- Salt and Pepper: Essential for seasoning the soup to perfection, added to taste throughout the cooking process.
Simple Steps to Your Perfect One-Pot Pasta Fagioli Soup
Creating this flavorful and hearty Pasta Fagioli soup is surprisingly straightforward, making it an ideal choice for a comforting weeknight meal or a cozy weekend dinner. Follow these easy steps to bring this Italian favorite to life in your kitchen:
- Cook the Ground Beef and Vegetables: Begin by heating a large Dutch oven or a heavy-bottomed pot over medium-high heat. Once hot, add your pound of ground beef, along with the diced onion, celery, and carrots. Cook, stirring frequently and breaking up the ground beef with a spoon, until the meat is thoroughly browned and no longer pink, and the onions have become translucent and softened. This typically takes about 8-10 minutes. It’s crucial to properly brown the beef as this step builds the initial layers of flavor for the entire soup. Once cooked, carefully drain any excess fat from the pot to keep the soup from becoming greasy.
- Add the Broth Ingredients: With the beef and vegetables sautéed, it’s time to build the rich broth. Stir in the 28-ounce can of crushed tomatoes, the drained white beans, the drained kidney beans, 24 ounces of marinara sauce, and 5 cups of beef broth. Mix all these ingredients thoroughly until well combined. Next, incorporate the essential seasonings: 1½ teaspoons of garlic powder and 1 tablespoon of Italian seasoning. Stir again to ensure the spices are evenly distributed throughout the liquid. At this stage, you can add an initial seasoning of salt and freshly ground black pepper to taste.
- Simmer for Flavor Infusion: Bring the entire mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to a low simmer, cover the pot partially, and let the soup cook for at least 20-25 minutes. This crucial simmering period allows all the incredible flavors from the beef, vegetables, tomatoes, and herbs to meld and deepen, creating a more complex and satisfying broth. The vegetables will also continue to soften during this time, contributing to the soup’s comforting texture.
- Incorporate and Cook the Pasta: After the soup has simmered and developed its rich flavor, increase the heat slightly back to a gentle boil. Add the 1 cup of ditalini pasta directly into the simmering soup. Cook for an additional 8-10 minutes, or according to the pasta package directions, until the ditalini is al dente (tender but still firm to the bite). Remember to stir the soup frequently during this step to prevent the pasta from sticking to the bottom of the pot and to ensure even cooking.
- Adjust Seasoning and Serve: Once the pasta is perfectly cooked, remove the pot from the heat. Taste the soup and make any final adjustments to the seasoning, adding more salt and pepper as needed to suit your preference. Allow the soup to cool for a few minutes before serving. Ladle generous portions into bowls and garnish with fresh chopped parsley and/or a generous sprinkle of grated Parmesan cheese for an extra layer of flavor. Serve your homemade Pasta Fagioli hot with crusty Italian bread for dipping. Enjoy this wonderfully hearty and flavorful Italian masterpiece!
Exciting Recipe Variations for Your Pasta Fagioli
One of the many charms of this Pasta Fagioli recipe is its incredible versatility. While the classic version is undeniably delicious, don’t hesitate to get creative in the kitchen and customize it to your taste. Here are a few simple ideas to tweak this soup and explore a wide range of different flavor options, ensuring this dish never gets boring:
- Wholesome Vegetarian Soup: Easily transform this hearty dish into a vegetarian delight by simply omitting the ground beef. Instead, enhance the vegetable component by adding extra carrots, celery, and onions, or even incorporating spinach, zucchini, or bell peppers. Crucially, substitute the beef broth with a high-quality vegetable broth to maintain a rich and flavorful base. This version is packed with fiber and nutrients, offering a lighter yet equally satisfying meal.
- Creamy Indulgence: For those who appreciate a richer, more luxurious texture, a creamy Pasta Fagioli is a fantastic option. Towards the very end of the cooking process, after the pasta is cooked, stir in a splash of heavy cream, half-and-half, or even a dollop of mascarpone cheese. This addition will lend a velvety smoothness to the broth. Alternatively, for a naturally thicker base, you can carefully purée about one-third of the soup (before adding the pasta) using an immersion blender or by transferring a portion to a regular blender, then return it to the pot.
- Seafood Twist with Shrimp: Introduce a delightful seafood element by swapping the ground beef for tender shrimp. Add the shrimp in the last 5-7 minutes of cooking, just until they turn pink and opaque, to avoid overcooking. The delicate flavor of shrimp pairs beautifully with the tomato and bean base, offering a lighter and refreshing take on the classic.
- Robust Pasta Fagioli with Sausage: For an even more robust and savory profile, use your favorite kind of Italian sausage instead of ground beef. Whether you prefer mild, sweet, or hot Italian sausage, it will infuse the soup with its distinctive spices and rich flavor. Brown the sausage as you would the ground beef, breaking it up as it cooks, then proceed with the rest of the recipe. This variation is particularly popular for its depth of flavor.
Frequently Asked Questions About Pasta Fagioli
While both are beloved Italian vegetable and pasta soups, the primary distinction often lies in their vegetable content. Minestrone tends to be much more vegetable-heavy, incorporating a wider variety of seasonal vegetables like zucchini, spinach, potatoes, and sometimes even cabbage. Pasta Fagioli, on the other hand, typically focuses on a simpler vegetable base of onions, celery, and carrots, alongside its namesake pasta and beans. That being said, both are hearty, adaptable soups, and you should always feel free to add extra vegetables to your Pasta Fagioli if you wish!
The name “Pasta e Fagioli” is quite literal! It’s Italian for “pasta and beans.” It’s often pronounced “pasta fazool” in various dialects, particularly in Italian-American communities, reflecting regional pronunciations of the word “fagioli” (beans).
Absolutely! Pasta Fagioli is an excellent soup for meal prepping. If you plan to make it ahead of time, especially if you intend to store it for more than a day, we highly recommend cooking the ditalini pasta separately. You can then add the cooked pasta to individual servings just before reheating. This simple trick prevents the pasta from absorbing too much liquid and becoming mushy, ensuring a better texture upon reheating. The soup base (without pasta) can be safely refrigerated in an airtight container for up to 4 days or frozen for up to 2 months.
Pasta Fagioli can be a very nutritious addition to a healthy diet. It’s packed with protein from the ground beef (or other protein sources) and beans, and rich in fiber from the beans and vegetables. To make it even healthier, consider using lean ground turkey or skipping the meat for a vegetarian version. You can also opt for whole wheat pasta or a gluten-free pasta alternative to boost fiber content or accommodate dietary restrictions.
Yes, you can adapt this recipe for a slow cooker! First, you’ll need to brown the ground beef along with the diced onion, celery, and carrots in a skillet on the stovetop as directed in step 1. Drain any excess fat. Then, transfer the browned mixture to your slow cooker. Add the crushed tomatoes, white beans, kidney beans, marinara sauce, beef broth, garlic powder, and Italian seasoning. Cook on low for 6-7 hours or on high for 3-4 hours. Add the ditalini pasta during the last 30 minutes of cooking on high, or the last hour on low, ensuring it cooks through but doesn’t become overcooked. Stir well before serving.
Storing and Reheating Your Pasta Fagioli
Proper storage and reheating are key to enjoying your delicious Pasta Fagioli for days to come. Here’s how to best preserve its flavor and texture:
- Refrigerator Storage: Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. Remember, if you plan to store it for longer than a day or two, it’s best to store the pasta separately from the broth to prevent it from becoming overly soft.
- Freezer Storage: Pasta Fagioli freezes beautifully, making it an excellent candidate for future meals. Once cooled, ladle the soup (ideally without the pasta, or with very al dente pasta) into freezer-safe bags or airtight containers. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To Reheat: For refrigerated soup, transfer the desired portion to a Dutch oven or a saucepot. Warm over medium heat, stirring occasionally, until it is heated through. If the soup has thickened significantly, you can add a splash of extra beef or vegetable broth to reach your preferred consistency. For frozen soup, thaw it first, then reheat as described.
- Make-Ahead Tip: As mentioned, if you anticipate having leftovers or are making a large batch for meal prep, cook the ditalini pasta separately. Store the soup base and cooked pasta in separate containers. When ready to serve, combine a portion of the soup base with the cooked pasta and reheat. This method ensures that your pasta remains firm and delicious, tasting much better upon reheating.
Pasta Fagioli Soup Recipe
Author: The Carefree Kitchen
This heartwarming Pasta Fagioli soup is a classic Italian comfort food, rich with ground beef, wholesome vegetables, tender pasta, and a robust tomato-based broth. A perfect one-pot meal for a cozy evening.
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Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yields: 8 servings
Ingredients
- 1 pound ground beef (85/15 recommended)
- 1 cup yellow or white onion, diced
- 1 cup celery, diced
- 1 cup carrots, peeled and diced
- 1 (28-ounce) can crushed tomatoes
- 1 can white beans, drained (e.g., cannellini beans)
- 1 can kidney beans, drained
- 5 cups beef broth (or vegetable broth for vegetarian)
- 24 ounces marinara sauce (store-bought or homemade)
- 1½ teaspoons garlic powder
- 1 tablespoon Italian seasoning
- 1 cup ditalini pasta (or small pasta like macaroni, orzo, small shells)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
- Grated Parmesan cheese for serving (optional)
Instructions
- Sauté Aromatics and Beef: Heat a large Dutch oven or a heavy-bottomed pot over medium-high heat. Add the ground beef, diced onion, diced celery, and diced carrots. Cook, stirring occasionally and breaking up the meat, until the ground beef is browned, the onions are translucent, and the vegetables have softened slightly, about 8-10 minutes. Drain any excess fat.
- Build the Broth: Stir in the crushed tomatoes, white beans, kidney beans, marinara sauce, and beef broth. Add the garlic powder and Italian seasoning. Season with a pinch of salt and black pepper at this stage, remembering you can always add more later.
- Simmer for Flavor: Bring the soup mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot partially and let it cook for at least 20-25 minutes. This simmering time allows the flavors to meld beautifully and the vegetables to become tender.
- Cook the Pasta: Increase the heat slightly back to a gentle boil. Add the ditalini pasta directly into the simmering soup. Cook for about 8-10 minutes, or according to package directions, until the pasta is al dente (tender but still firm to the bite). Stir frequently to prevent the pasta from sticking to the bottom of the pot.
- Adjust Seasoning and Serve: Taste the soup and adjust seasonings as needed, adding more salt and pepper if desired. Remove the pot from the heat and let it cool for a few minutes before serving. Ladle the hearty pasta fagioli into bowls. Garnish with fresh chopped parsley and a generous sprinkle of grated Parmesan cheese, if using. Serve hot with crusty bread for dipping.
Notes
Storing Leftovers: Leftover Pasta Fagioli can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 2 months. Note that pasta can absorb more liquid and become softer over time.
Reheating: To reheat, transfer the soup to a Dutch oven or saucepan and warm over medium heat, stirring occasionally, until heated through. If the soup has thickened too much, add a splash of beef or vegetable broth to reach your desired consistency.
Make-Ahead Tip: If you plan to make this soup several days in advance or freeze it, consider cooking the pasta separately and adding it to individual servings just before reheating. This prevents the pasta from becoming overly soft or mushy.
Nutrition (Estimated Per Serving)
Calories: 385kcal | Carbohydrates: 46g | Protein: 23g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 1156mg | Potassium: 1244mg | Fiber: 9g | Sugar: 10g | Vitamin A: 3322IU | Vitamin C: 18mg | Calcium: 130mg | Iron: 6mg
Disclaimer: Nutritional values are estimates calculated using a third-party tool and may vary based on specific ingredients and preparation methods.
Course: Soup
Cuisine: Italian-American
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In conclusion, this easy Pasta Fagioli Soup recipe offers a perfect blend of rich flavors and wholesome ingredients. It’s a hearty, satisfying one-pot meal that comes together quickly, packed with savory ground beef, tender vegetables, comforting pasta, and nourishing beans, all swimming in a deliciously seasoned tomato broth. It’s more than just a recipe; it’s an invitation to savor the simple pleasures of Italian cooking and create lasting memories around your dinner table.