Italian Pasta Fagioli Recipe

This hearty Italian pasta fagioli recipe is a one-pot comfort food classic made with ground beef, beans, pasta, and vegetables in a rich tomato broth. It’s ready in about 40 minutes, making it perfect for a quick and satisfying weeknight dinner.

Easy Italian Pasta Fagioli Recipe

• Simple one-pot recipe that comes together in about 40 minutes
• Deliciously hearty, rich, and full of comforting Italian flavors

Ingredients for Italian Pasta Fagioli

• Ground Beef: Adds savory depth to the soup. Italian sausage would be a great substitute.
• Onion, Carrot, Celery: My favorite base for a tasty soup is a mirepoix! Check your local grocery store for freshly diced mirepoix to save prep time.
• Garlic: Boosts the savory Italian flavor. Use garlic powder if fresh isn’t available.
• Italian Seasoning: Provides a blend of herbs. You can use a combination of dried oregano, dried basil, and dried thyme instead.
• Tomato Paste: Deepens the tomato flavor. You can omit if needed, but it enhances richness.
• Tomato Sauce: Gives the broth body and tang. Crushed tomatoes can be used as an alternative.
• Diced Tomatoes: Adds texture and acidity. Fire-roasted tomatoes give extra flavor.
• Cannellini Beans: Creamy white beans that make the soup hearty. Great Northern beans or navy beans also work.
• Dark Red Kidney Beans: Provide color and extra protein. Pinto beans can be substituted.
• Chicken Stock: Adds depth to the broth. Chicken broth or veggie broth work well too.
• Ditalini Pasta: Traditional small pasta shape for pasta fagioli. Elbow macaroni or small shells are good alternatives.

How to Make Italian Pasta Fagioli

Cook the Beef: Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned and cooked through. Remove with a slotted spoon and set aside.

Sauté the Vegetables: Add onion, carrots, and celery with a pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until softened.

Add Garlic and Seasoning: Stir in garlic, Italian seasoning, and tomato paste. Cook for 1 minute until fragrant.

Combine Ingredients: Add tomato sauce, diced tomatoes, cannellini beans, kidney beans, chicken stock, ditalini, cooked ground beef, and a pinch of salt and pepper.

Simmer the Soup: Bring to a boil, then reduce to a gentle simmer for about 5 minutes, or until pasta is tender and al dente.

Finish and Serve: Taste and adjust seasoning. Garnish with Parmesan cheese and parsley before serving.

Tips for Making Italian Pasta Fagioli

• Don’t overcook the pasta. Keep it slightly al dente so it doesn’t get mushy.
• For extra flavor, use Italian sausage instead of ground beef or just replace half the beef with sausage.
• Add a Parmesan rind while simmering for a richer broth.

Make-Ahead Instructions

• This is one of my favorite make-ahead soups!
• It will stay fresh in the fridge for days, and the flavors just get better with time.
• The only downside is that the pasta will continue to soak up the broth as it sits, and it may get a little mushy.
• If you’re planning to make this soup ahead of time, you can make it without the pasta and then add freshly cooked pasta to each serving as you reheat it!

Storing Leftovers

Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing Italian Pasta Fagioli

• Freeze without pasta for best results, as pasta doesn’t reheat well once frozen.
• Store in freezer-safe containers for up to 3 months.
• Thaw overnight in the fridge and add fresh cooked pasta when you reheat.

Reheating Italian Pasta Fagioli

• Warm in a saucepan on the stovetop over medium heat until heated through.
• Or microwave in 30-second bursts until warmed through.
• Season to taste with salt and pepper before serving!

Serving Suggestions

• crispy garlic bread
• Caprese garlic bread
• cheesy olive garlic bread
• simple house salad
• grilled halloumi salad

Try these easy soup recipes next!