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.
Pasta Fagioli – A Hearty Italian Hug in a Bowl
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Description
Pasta Fagioli is a hearty, rustic Italian soup made with ground beef, beans, vegetables, pasta, and a flavorful tomato broth. It's a comforting, nourishing, and easy-to-make meal perfect for chilly days or busy weeknights.
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
Instructions
- In a large soup pot, cook the ground beef over medium heat until browned. Drain excess fat.
- Add diced onion, carrots, celery, and garlic. Sauté until softened, about 5–6 minutes.
- Stir in crushed tomatoes, tomato sauce, drained beans, and seasonings.
- Pour in beef broth and bring to a boil. Reduce heat and simmer uncovered for 15–20 minutes.
- Stir in the pasta and cook until al dente, about 10 minutes. Add more broth or water if the soup thickens too much.
- Serve hot, garnished with Parmesan cheese and fresh parsley if desired.
Notes
- For a vegetarian version, omit the beef and use vegetable broth.
- Cook pasta separately to avoid it becoming mushy in leftovers.
- Freeze the soup without pasta for best results; add fresh pasta when reheating.
- Enhance flavor by adding a Parmesan rind while simmering, then remove before serving.
- Try different small pasta shapes based on availability or preference.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 55mg
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