Pasta Fagioli Soup
Pasta Fagioli, also known as “pasta and beans,” is a traditional Italian soup that’s both hearty and comforting. Made with tender pasta, beans, and flavorful seasonings, this soup is the perfect balance of simplicity and taste.
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Whether you’re looking for a quick weeknight meal or something to warm you up on a chilly day, Pasta Fagioli is a versatile dish that can be made in under an hour. It’s one of those soups that only gets better as the flavors mingle, making it great for leftovers too!
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Why You’ll Love Pasta Fagioli Soup
- Simple & Quick to Make: With basic ingredients and straightforward steps, this soup is easy to prepare, even on busy nights.
- Full of Flavor: Combining Italian seasonings, crushed tomatoes, and bone broth, the flavor is rich, robust, and perfect for all palates.
- Hearty & Filling: Ground meat, beans, and pasta make it a complete meal that’s both satisfying and nourishing.
- Customizable: You can easily swap out the pasta type, add different vegetables, or adjust the seasonings to suit your taste.
What You Need to Make Pasta Fagioli Soup
To make this flavorful soup, gather the following ingredients. The exact amounts are in the recipe card below:
- Ground Meat: Choose an Italian mix or 100% grass-fed beef for depth of flavor.
- Veggies: Diced yellow onion, carrots, celery, and minced garlic form the base of the soup.
- Crushed Tomatoes & Bone Broth: A 28oz can of crushed tomatoes and chicken or beef bone broth provide the soup’s base.
- Beans: A combination of dark red kidney beans and cannellini beans, both drained.
- Pasta: Ditalini or fusilli pasta for that classic texture.
- Seasonings: Salt & pepper, Italian seasoning, dried basil, thyme, and two packets of sugar to balance the acidity.
- Optional Garnish: Grated Parmesan for a savory finish.
How to Make Pasta Fagioli Soup
1
Cook the Veggies & Meat: In a Dutch oven, sauté the diced onion, carrots, celery, and minced garlic in olive oil until softened. Add ground meat and cook until browned, about 3-5 minutes. If using fatty meat, drain excess fat.
2
Add Broth, Tomatoes, and Beans: Stir in the bone broth, crushed tomatoes, kidney beans, and cannellini beans. Season with salt, pepper, Italian seasoning, basil, thyme, and sugar. Bring to a boil, then reduce heat and cover. Let cook for 10-15 minutes.
3
Cook the Pasta: Add the pasta to the pot and let it cook until tender. Sprinkle in grated Parmesan, adjust seasonings if needed, and enjoy every flavorful spoonful!
Commonly Asked Questions
Can I use a different type of pasta for Pasta Fagioli?
Yes, you can use any small pasta like elbow macaroni, small shells, or even rotini. Just be sure to adjust the cooking time based on the pasta type.
Can I make Pasta Fagioli soup vegetarian?
Absolutely! Omit the meat and use vegetable broth instead of chicken or beef bone broth. You can add more beans or even some mushrooms for added texture and flavor.
Can I freeze Pasta Fagioli soup?
Yes, Pasta Fagioli can be frozen. However, if you plan to freeze it, consider cooking the pasta separately and adding it when reheating to avoid it becoming mushy.
How long will Pasta Fagioli soup last in the refrigerator?
Stored in an airtight container, Pasta Fagioli will last about 4-5 days in the fridge. The flavors often deepen over time, making it even more delicious!
Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used in place of canned crushed tomatoes. You’ll need to blanch, peel, and crush them before adding to the soup. You may also need to adjust the seasoning to taste.
Pasta Fagioli Soup
Ingredients
- 1 lb ground meat Italian mix or 100% grass-fed beef
- 1 yellow onion diced
- 2 medium carrots diced
- 1 rib of celery diced
- 4 cloves of garlic minced
- 28 oz can of crushed tomatoes
- 1 box chicken or beef bone broth
- Salt & pepper to taste
- Italian seasoning
- Dried basil and thyme
- 2 packets of sugar
- 1 can dark red kidney beans drained
- 1 can cannellini beans drained
- 1 cup ditalini pasta or fusilli
Instructions
- Sauté onion, carrots, celery, and garlic in olive oil in a Dutch oven until soft. Add in ground meat and cook until fully browned, about 3-5 minutes. If using fatty meat, drain the fat.
- Stir in the bone broth, crushed tomatoes, kidney beans, cannellini beans, salt, pepper, Italian seasoning, basil, thyme, and sugar. Bring to a boil, reduce heat slightly, cover, and cook for 10-15 minutes.
- Add pasta and cook until tender. Sprinkle in Parmesan cheese and adjust seasonings as needed. Enjoy!
