Pasta fagioli is a hearty soup that’s loaded to the rim with pasta, beans, ground beef, veggies, and lots of flavorful seasonings. It’s an easy one-pot meal that can feed a crowd on a cold day, plus it makes great leftovers!
Why this recipe works
Though there are many different ways to make pasta fagioli, the two main ingredients to the soup remain the same – pasta and beans. The Italian phrase “pasta e fagioli” translates to pasta and beans, so everything else in this recipe is a combo of veggies, ground beef, seasonings, and a savory broth to complement the two.
This is our version of Olive Garden’s pasta e fagioli. We’ve also made a copycat recipe for their Zuppa Toscana and those irresistible breadsticks that you can never seem to have just one of. The soup, salad, and breadsticks deal has its hook in all of us.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PASTA – Ditalini pasta is best, however, if you can find it you can use any small pasta like macaroni or tubettini (a smaller version of ditalini).
BEANS – We used dark red kidney beans and cannellini beans. You can substitute the cannellini beans with great northern beans if desired.
BEEF – Use whatever percentage of ground beef you like best. We typically opt for a 90/10 ratio. Substitutions include ground turkey or ground chicken. Or, simply subtract the beef entirely for a vegetarian version and add more beans to the mix.
How to Make Pasta Fagioli
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Over medium heat, brown the ground beef in a 5.5 quart dutch oven for about 7 minutes.
- As the beef finishes browning drain off the majority of the grease. Add the onion, carrots, and celery, stirring occasionally for about 10 minutes. Add the garlic and saute for 1-2 minutes.
- Add in the remaining ingredients except for the pasta. Simmer for 20 minutes.
- While soup is simmering, cook pasta in a seperate pot according to package instructions. Add the drained pasta to the soup just before serving.
EXPERT TIP – If you plan on keeping some as leftovers, only add the pasta to the individual bowls you’re serving. The pasta will soak up a lot of the broth as it sits in the refrigerator and may get mushy.
- Top with basil and fresh parmesan to enjoy.
Frequently Asked Questions & Expert Tips
Yes, you can freeze pasta fagioli. Allow the soup to cool before storing it in an air-tight container. Do not add pasta if you plan on freezing, you can add it when you’re ready to serve. Allow for some space at the top of the container so the soup has room to expand in the freezer. It will keep well for up to 3 months.
This soup will be good for 3-4 days when kept in an air-tight container in the refrigerator. I would suggest holding off on adding the pasta to the whole batch of soup if you plan on keeping some for leftovers as it can soak up a lot of the liquid and become mushy. Add pasta to the individual bowls as you serve. When reheating, you can add a bit more broth or water to loosen it up.
Serving Suggestions
Serve pasta fagioli with chunks of Italian bread, breadsticks, or garlic bread with a crisp side salad. Garnish with fresh basil and parmesan cheese.
More Soup Recipes
- Egg Drop Soup
- Minestrone Soup
- Chicken Noodle Soup
- Italian Wedding Soup
- Cheddar Cheese Potato Soup
- Italian Sausage Tomato Orzo Soup
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Pasta Fagioli
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 lb ground beef
- 1 small yellow onion diced
- 2 medium carrots diced
- 3 ribs celery diced
- 2 cloves garlic minced
- 29 oz diced tomatoes with the liquid, 2- 14.5 oz cans
- 15 oz dark red kidney beans drained and rinsed
- 15 oz cannellini beans drained and rinsed
- 15 oz tomato sauce
- 1 cup beef broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp pepper
- 1 tsp sugar
- 8 oz Ditalini pasta
Things You’ll Need
Before You Begin
- To develop deeper flavors, this can sit on a stovetop to simmer for up to 2 hours, before the pasta is added. Would make an excellent slow cooker dish as well.
- If you plan on keeping some as leftovers, only add the pasta to the individual bowls you’re serving. The pasta will soak up a lot of the broth as it sits in the refrigerator and may get mushy.
Instructions
- Over medium heat, brown the ground beef in a 5.5 quart dutch oven. About 7 minutes.
- As the beef finishes browning drain off the majority of the grease. Add the onion, carrots, and celery, stirring occasionally for about 10 minutes. Add the garlic and saute for 1-2 minutes.
- Add in the remaining ingredients except for the pasta. Simmer for 20 minutes.
- While soup is simmering, cook pasta in a separate pot according to package instructions. Add the drained pasta to the soup just before serving.
- Top with basil and fresh parmesan to enjoy.
Nutrition
Amanda Davis
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Deb says
Amazing recipe! The only thing I do differently is that I omit tje sugar.My Italian Nana tought me that carrots are naturally sweet and take out acidity so no need to add sugar to any tomato based recipe. 👍
Joan C Coffman says
Can’t wait to try this recipe. It looks and sounds delicious. How long would I cook this in my slow Cooker? I didn’t see ant instructions for that but said it could be done.
Joan says
Looks delicious. Will definitely try this recipe.
Jaimee says
How would we make it in a slow cooker instead?
Miranda Brough says
This recipe is so easy to make! It is very hearty, filling and absolutely delicious! Perfect for a cold winter day with a hot crusty artisan bread!
Bertha Harvey says
Made Pasta Fagioli last night and we loved it. i topped it off with parmesan cheese and fresh basil. thanks for another great recipe.
Wendy says
An old trick my mom taught me regarding pasta in a soup. If you cook it before you add it to the soup, it won’t go mushy so fast. I have done it for years and it works for me! Looks like a good recipe, can’t wait to try it!
Wendy says
My mother’s pasta e fagiole consisted of rotini pasta (screwy noodles) and lima beans in marinara. Imagine my surprise when as an adult I learned that it was actually a soup with no limas in it at all!