Pasta e Fagioli

A thick, hearty Italian soup loaded with beans, small pasta, vegetables, and ground beef in a tomato broth.

Why This Pasta e Fagioli Works

The key is building flavor in layers. Starting with aromatics, adding the star ingredients at the right moment, and finishing with starchy pasta water creates a sauce that clings to every strand. Simple techniques, big payoff.

This is the Italian soup that tastes like a warm hug. It is somewhere between a soup and a stew, with the beans and pasta making it incredibly filling. The ground beef and tomato base give it depth, and a parmesan rind simmered in the broth adds richness you can’t quite place. This Italian bean pasta soup is a keeper.

Brown that beef and get your biggest pot going. Let’s make it together.

Ingredients

Pasta e Fagioli

• 1/2 pound ground beef
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) cannellini beans, drained
• 1 can (15 ounces) kidney beans, drained
• 4 cups beef broth
• 1 cup small pasta (ditalini or elbow)
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Parmesan cheese for serving

Optional add-ins:

• Parmesan rind in the broth
• Fresh basil
• Kale or spinach
• Red pepper flakes

How to Make Pasta e Fagioli

1. Brown. Cook ground beef in a large pot over medium-high heat, breaking it apart, until browned, about 5 minutes. Drain excess fat if needed.
2. Saute. Add onion, carrots, and celery. Cook for 4 minutes until softened. Add garlic and cook 30 seconds.
3. Simmer. Add diced tomatoes, both cans of beans, beef broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Cook. Add the pasta and cook for 8 to 10 minutes until tender. The soup will thicken as the pasta absorbs liquid. Serve with grated parmesan on top.

Tips for the Best Pasta e Fagioli

• Cook the pasta directly in the soup so it absorbs all the flavor.
• The soup thickens a lot as it sits. Add more broth when reheating.
• A parmesan rind simmered in the broth adds incredible depth. Remove it before serving.
• Use two types of beans for variety in texture and flavor.
• Small pasta shapes work best. Ditalini is traditional, but elbow or small shells work too.

Variations

• Use Italian sausage instead of ground beef for more flavor.
• Make it vegetarian by skipping the beef and using vegetable broth.
• Add a handful of kale or spinach in the last 5 minutes.
• Stir in a tablespoon of pesto right before serving.
• Use chicken and chicken broth for a lighter version.

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Pasta e Fagioli

A delicious homemade pasta e fagioli recipe.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 540

Ingredients Method Notes

Ingredients

  

• 1/2 pound ground beef
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) cannellini beans, drained
• 1 can (15 ounces) kidney beans, drained
• 4 cups beef broth
• 1 cup small pasta ditalini or elbow
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Parmesan cheese for serving

Method

 

1. Brown. Cook ground beef in a large pot over medium-high heat, breaking it apart, until browned, about 5 minutes. Drain excess fat if needed.
2. Saute. Add onion, carrots, and celery. Cook for 4 minutes until softened. Add garlic and cook 30 seconds.
3. Simmer. Add diced tomatoes, both cans of beans, beef broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Cook. Add the pasta and cook for 8 to 10 minutes until tender. The soup will thicken as the pasta absorbs liquid. Serve with grated parmesan on top.

Notes

Cook the pasta directly in the soup so it absorbs all the flavor. The soup thickens a lot as it sits. Add more broth when reheating. A parmesan rind simmered in the broth adds incredible depth. Remove it before serving.

FAQ

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