Name: Pasta Fagioli – A Hearty Italian Hug in a Bowl
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 lb ground beef; 1 small onion, diced; 2 carrots, peeled and diced; 2 stalks celery, diced; 3 cloves garlic, minced; 1 can (15 oz) kidney beans, drained; 1 can (15 oz) cannellini or great northern beans, drained; 1 can (28 oz) crushed tomatoes; 1 can (15 oz) tomato sauce; 1 tsp Italian seasoning; ½ tsp dried oregano; ½ tsp salt, more to taste; ½ tsp black pepper; 4 cups beef broth; 1 cup ditalini pasta (or elbow); Optional: Parmesan cheese and fresh parsley for serving

Pasta Fagioli, pronounced "pasta fah-jolie," is a beloved rustic Italian soup. This rich tomato broth is brimming with tender beans, pasta, ground meat, and herbs. It's hearty, soul-warming, and every spoonful feels like Nonna made it just for me. Perfect for weeknights, chilly days, or whenever I need a bowl of love.

Why I Love This Recipe

I adore this recipe because it's a one-pot wonder—easy to prepare and even easier to clean up. Packed with protein, veggies, and authentic Italian flavors, it's both nourishing and satisfying. Plus, it's freezer-friendly and perfect for meal prep. It's cozy, filling, and a hit with everyone from kids to Nonna!

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef
1 small onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
1 can (15 oz) kidney beans, drained
1 can (15 oz) cannellini or great northern beans, drained
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
1 teaspoon Italian seasoning
½ teaspoon dried oregano
½ teaspoon salt, more to taste
½ teaspoon black pepper
4 cups beef broth
1 cup ditalini pasta (or elbow)
Optional: Parmesan cheese and fresh parsley for serving

Directions

In a large soup pot, I cook the ground beef over medium heat until browned. Then, I drain the excess fat.
I add the diced onion, carrots, celery, and minced garlic to the pot, sautéing until softened, about 5–6 minutes.
I stir in the crushed tomatoes, tomato sauce, drained beans, and seasonings.
Pouring in the beef broth, I bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15–20 minutes.
I stir in the pasta and cook until al dente, about 10 minutes. If the soup gets too thick, I add a splash more broth or water.
I serve the soup hot, garnished with Parmesan cheese and a sprinkle of fresh parsley.

Servings and Timing

This recipe yields approximately 6 servings. The total preparation and cooking time is about 45 minutes, making it an ideal choice for a hearty weeknight meal.

Variations

Meatless Option: I skip the beef and add more beans or diced zucchini for a vegetarian version.
Extra Flavor: I add a Parmesan rind to the soup as it simmers, removing it before serving.
Tuscan Twist: I substitute pancetta for ground beef and use white beans for a Tuscan variation.

Storage and Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze the soup (without the pasta) for up to 3 months. When reheating, I thaw the soup overnight in the refrigerator, then warm it on the stovetop over medium heat. I cook fresh pasta separately and add it to the reheated soup to maintain the best texture.

FAQs

How can I make this recipe vegetarian?

To make a vegetarian version, I omit the ground beef and use vegetable broth instead of beef broth. I add extra beans or vegetables like zucchini to enhance the flavor and texture.

Can I use different types of pasta?

Yes, I can use any small pasta shapes like elbow macaroni, small shells, or even broken spaghetti. I choose based on my preference or what I have on hand.

How do I prevent the pasta from becoming mushy?

To prevent mushy pasta, I cook it separately and add it to individual servings. This way, the pasta maintains its texture, especially when storing leftovers.

Can I make this soup in a slow cooker?

Yes, I can prepare this soup in a slow cooker. I brown the ground beef and sauté the vegetables before adding them to the slow cooker with the remaining ingredients (except the pasta). I cook on low for 6–8 hours or high for 3–4 hours. I add cooked pasta just before serving.

What can I serve with Pasta Fagioli?

I often serve this soup with crusty bread, a simple green salad, or a side of roasted vegetables for a complete meal.

Conclusion

Pasta Fagioli is more than just a soup; it's a comforting embrace in a bowl. With its rich flavors and hearty ingredients, it's a dish that brings warmth and satisfaction to any table. Whether I'm cooking for family, friends, or just myself, this recipe is a go-to favorite that never disappoints.