Escape to a rustic Italian-American kitchen with a single bowl of our Hearty Pasta Fagioli. Seriously, is there anything better on a chilly evening? This isn’t just soup; it’s a rich, thick, and deeply satisfying one-pot meal absolutely packed with savory ground beef, tender beans, and perfectly cooked pasta. It’s pure comfort. Forget the restaurant version—our foolproof Pasta Fagioli recipe delivers incredible flavor and comfort, making it the perfect weeknight dinner hero your family will ask for again and again.
Why You’ll Love This Recipe
I’m so excited for you to try this one. It’s a staple in my house for so many reasons!
- A True One-Pot Meal: Can I get an amen for fewer dishes? Everything comes together in your favorite Dutch oven or stockpot, which means minimal cleanup and maximum flavor. It’s a weeknight win.
- Hearty & Wholesome: This isn’t a light, brothy soup. It’s a meal in a bowl! Packed with protein, fiber, and veggies, this is a complete, satisfying meal that will keep you full, happy, and oh-so-cozy.
- Pantry Staple Magic: You’re going to love this part. This recipe relies on common, budget-friendly ingredients you likely already have in your kitchen. It’s amazing what a can of beans and some spices can do!
- Better Than the Restaurant: Honestly, it is. When you make it at home, you control the ingredients, the salt, and the flavor to create a soup that’s fresher, healthier, and way tastier than any you can buy.
- Perfect for Meal Prep: This soup tastes even better the next day as the flavors get to know each other. And don’t worry, we’ve got the best tips for storing it perfectly so your pasta stays perfect, too.
Ingredient List
A note from the kitchen: We believe in using what you have! Don’t be afraid to improvise. See our notes below for easy and delicious substitutions.
For the Soup Base:
- Olive Oil: 1 tablespoon, for sautéing.
- Ground Beef: 1 pound. We love 85/15 ground chuck for its incredible flavor.
- Substitution: Feel free to use ground Italian sausage (hot or mild!), ground turkey, or just omit it for a fantastic vegetarian version.
- Yellow Onion, Carrots, and Celery (The Soffritto): 1 medium onion, 2 medium carrots, and 2 celery stalks, all finely chopped. This aromatic trio is the flavor foundation!
- Garlic: 4 cloves, freshly minced. Please, don’t use the jarred stuff if you can help it!
- Tomato Paste: 2 tablespoons. This little ingredient creates a deep, rich tomato backbone.
- Seasonings: 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon red pepper flakes (or more, if you like a little kick!), 1 teaspoon salt, and ½ teaspoon freshly ground black pepper.
- Canned Diced Tomatoes: One 28-ounce can, undrained. You want all that juice to add texture and acidity.
- Chicken Broth: 6 cups of a quality low-sodium broth.
- Substitution: Vegetable broth works perfectly, especially for a vegetarian option. Beef broth will create an even richer, deeper flavor.
- Beans: We use one 15-ounce can of cannellini beans and one 15-ounce can of dark red kidney beans, both drained and rinsed.
- Substitution: Great Northern beans or pinto beans are excellent alternatives. Mix and match!
For the Pasta & Garnish:
- Ditalini Pasta: 8 ounces. It’s the classic choice for its small, soup-friendly shape.
- Substitution: Any small pasta shape like small shells, elbow macaroni, or tubetti will work beautifully.
- Fresh Parsley: ¼ cup, chopped, for a burst of fresh, herbaceous flavor.
- Grated Parmesan Cheese: For serving. This is a must-have for its salty, nutty bite! Be generous.
Step-by-Step Instructions
- Brown the Beef: Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it’s nicely browned. Carefully drain off the excess grease.
- Build the Flavor Base: Add the chopped onion, carrots, and celery right into the pot with the beef. Sauté for about 5-7 minutes, until the veggies have softened. Now, stir in the minced garlic and cook for just one more minute until it’s super fragrant. Your kitchen should be smelling amazing right about now!
- Toast the Tomato & Spices: Add the tomato paste, oregano, basil, and red pepper flakes to the pot. Cook for about 2 minutes, stirring constantly. This step is key—it toasts the spices and deepens the tomato flavor, making a huge difference.
- Simmer the Soup: Time to make it soupy! Pour in the diced tomatoes (with all their juice) and the chicken broth. Add the drained and rinsed cannellini and kidney beans. Give it a good stir, bring the soup to a boil, and then immediately reduce the heat to a low simmer.
- Let the Flavors Marry: Cover the pot and let the soup simmer gently for at least 30 minutes. This is where the magic happens, allowing all those wonderful flavors to meld together beautifully.
- Cook the Pasta (Our Pro-Tip!): While the soup is simmering away, cook the ditalini pasta in a separate pot of generously salted, boiling water. Follow the package directions for al dente—you don’t want it mushy! Drain it well.
- Combine and Serve: Just before you’re ready to eat, stir the cooked pasta into the big pot of soup. Ladle your gorgeous Pasta Fagioli into bowls and top it generously with fresh parsley and a good mountain of grated Parmesan cheese. Dig in!
Pro Tips for Success
- Add a Parmesan Rind: Have a leftover Parmesan cheese rind? Don’t throw it out! Toss it into the soup as it simmers. It will magically infuse the broth with an incredible, savory, nutty flavor that you just can’t get any other way. Just remember to fish it out before serving.
- The Secret to Perfect Pasta: I’m going to say it again because it’s so important for the best Pasta Fagioli recipe experience. We strongly, strongly recommend cooking the pasta separately. When you cook it directly in the soup, it absorbs way too much liquid and can get mushy, especially in leftovers. Separate cooking keeps the pasta perfectly al dente, every single time.
- For a Creamier Texture: Want a thicker, creamier soup without adding any cream? It’s easy! Just scoop out about one cup of the beans and broth from the pot, blend it until smooth with an immersion blender (or a regular blender), and then stir it right back into the pot. Instant creaminess!
- Don’t Skip the Garnish: A final sprinkle of fresh parsley, a good drizzle of extra-virgin olive oil, and a mountain of Parmesan cheese are not just suggestions—they are absolutely essential for the best Pasta Fagioli experience! Trust me on this.
Storage Instructions
Refrigerator
The key to perfect leftovers is to store the soup base and the cooked pasta in separate airtight containers in the refrigerator. This is our golden rule! It prevents the pasta from getting bloated and soggy and keeps everything tasting fresh. They’ll last for up to 4 days. To reheat, simply combine your desired portions in a saucepan and heat over medium heat until it’s nice and warm.
Freezer
This soup freezes beautifully! Allow the soup base (without the pasta, of course) to cool completely. Pour it into a freezer-safe container or a zip-top bag, making sure to leave about an inch of space at the top for expansion. It will keep for up to 3 months. To serve, let it thaw overnight in the refrigerator and reheat on the stovetop. Then, just add freshly cooked pasta right before serving. It’s a lifesaver for busy nights!
Frequently Asked Questions (FAQ)
Can I make this recipe vegetarian or vegan?
Absolutely! This Pasta Fagioli recipe is super adaptable. To make it vegetarian, simply omit the ground beef and use vegetable broth. For some extra substance, you can add another can of beans or about 8 ounces of chopped cremini mushrooms (sauté them with the other veggies). To make it vegan, just follow the vegetarian instructions and be sure to skip the Parmesan cheese garnish (or use your favorite vegan alternative).
What’s the best way to serve Pasta Fagioli?
It’s honestly a perfect, complete meal all on its own. But if you want to make it a real feast, it’s absolutely fantastic served with a side of warm, crusty bread for dipping into that delicious broth. A simple green salad with a light vinaigrette dressing on the side is also a wonderful way to round out the meal.
My soup is too thick/thin. How can I fix it?
No problem at all! This soup is meant to be thick and stew-like, but you can easily adjust it. If it’s thicker than you’d like, simply stir in a splash of extra broth until it reaches the consistency you love. If it’s a little too thin for your taste, you can let it simmer uncovered for another 10-15 minutes to help it reduce and thicken up. Or, you can use our ‘creamy texture’ blending tip from the Pro Tips section above!
Can I use dried beans instead of canned?
Yes, you sure can! If you prefer to use dried beans, you’ll just need to soak and cook them before adding them to the recipe. As a general rule, use about 1 cup of total dried beans (a mix of cannellini and kidney, for example) to replace the two cans. Follow the package instructions for cooking them, then add the cooked beans to the soup as directed in step 4.
Conclusion
And there you have it! We really hope this Pasta Fagioli recipe brings as much warmth and comfort to your dinner table as it does to ours. It’s such a beautiful testament to how simple, humble ingredients can come together to create something truly special and delicious. So give it a try, make it your own, and please don’t forget to leave a comment and a rating below to let us know how you liked it! We love hearing from you.
Happy Cooking!
– The scooks.com Team
I am a passionate recipe developer and food enthusiast specializing in heart-warming traditional dishes and simple, everyday meals. My goal is to inspire you to find joy and confidence in the kitchen through my easy-to-follow recipes.