Name: Pasta Fagioli Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1/2 pound ground beef; 1 small onion (diced); 2 carrots (peeled and diced); 2 celery stalks (diced); 3 cloves garlic (minced); 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon thyme; 1/2 teaspoon crushed red pepper flakes (optional); Salt and pepper to taste; 1 (15-ounce) can diced tomatoes; 1 (15-ounce) can tomato sauce; 4 cups beef broth; 1 (15-ounce) can red kidney beans (drained and rinsed); 1 (15-ounce) can cannellini beans (drained and rinsed); 1 cup ditalini pasta (uncooked); 1/4 cup chopped fresh parsley

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If you’re searching for a wonderfully comforting bowl of Italian goodness, this Pasta Fagioli Recipe is as close as you can get to a hug in a bowl. It’s hearty and brimming with savory flavors from ground beef, tender beans, sweet veggies, and perfectly cooked pasta — all simmered in a rich, aromatic tomato broth. Whether you want to channel the spirit of a rustic Italian kitchen or just need a cozy meal to feed your favorite people, this is the dish to try. The Pasta Fagioli Recipe is classic, satisfying, and couldn’t be easier to whip up!

Ingredients You’ll Need

The beauty of this Pasta Fagioli Recipe is how it relies on simple, wholesome ingredients that work together for incredible flavor and texture. Each component has an important job to do, whether it’s adding a pop of color, a punch of taste, or ultra-satisfying heartiness you can’t resist.

Olive oil: Gives the base of the soup a rich, fruity aroma for that classic Italian start.
Ground beef: Adds deep savory flavor and meaty richness. If you want a vegetarian version, you can easily leave this out.
Onion: Helps build the aromatic foundation and brings subtle sweetness to the broth.
Carrots: Sweetens up the soup and adds some cheerful color to every bite.
Celery: Delivers an herbal crunch and classic soup flavor.
Garlic: Brings unmistakable Italian zing and depth to the dish.
Dried oregano: A must for classic Italian flavor, earthy and bold.
Dried basil: Adds a soft, sweet note and unmistakable Mediterranean fragrance.
Thyme: A subtle background herb that boosts complexity.
Crushed red pepper flakes (optional): For a touch of gentle heat—skip or add more as you like.
Salt and pepper: Classic seasoning to sharpen all the savory flavors.
Diced tomatoes: Gives the broth bright acidity and chunky texture.
Tomato sauce: Creates a silky, robust base for every spoonful.
Beef broth: Adds depth and body to the soup. Vegetable broth works great for a meatless twist.
Red kidney beans: Provide heartiness, color and a wonderful creamy texture.
Cannellini beans: Smooth and mild, these beans soak up tons of flavor.
Ditalini pasta: The perfect tiny tube pasta that holds soup broth in every bite.
Fresh parsley: Finishes the soup with a pop of green and garden-fresh taste.

How to Make Pasta Fagioli Recipe

Step 1: Brown the Beef

Start by heating olive oil in a big soup pot over medium heat. Add your ground beef and break it up as it sizzles, letting it brown evenly for rich, meaty flavor. Once it’s beautifully caramelized, drain off most of the fat so your broth doesn’t get greasy, and get ready for veggies.

Step 2: Soften the Vegetables

Add your diced onion, carrots, celery, and minced garlic to the pot. Stir them together with the beef and let them cook down for 5–6 minutes, until the veggies are softened and the kitchen smells incredible.

Step 3: Add Herbs and Seasonings

Sprinkle in the oregano, basil, thyme, a pinch of red pepper flakes if you love a gentle heat, plus a bit of salt and pepper. Stir well, letting the herbs work their magic and infuse the mixture.

Step 4: Simmer with Tomatoes and Broth

Pour in your cans of diced tomatoes, tomato sauce, and the beef broth. Bring everything to a gentle boil, then lower the heat so the flavors can simmer together for about 15 minutes. This is when the soup base really comes alive.

Step 5: Add the Beans and Pasta

Stir in the kidney beans, cannellini beans, and ditalini pasta. Let the soup bubble gently for another 10–12 minutes, or until the pasta is tender but still has a little bite. Taste and adjust the seasoning if you need to.

Step 6: Finish with Fresh Parsley

Turn off the heat and stir in the freshly chopped parsley. This last touch brightens up your Pasta Fagioli Recipe and adds a burst of color.

How to Serve Pasta Fagioli Recipe

Garnishes

Nothing beats a sprinkle of extra fresh parsley right before serving, but you can also add a grating of Parmesan cheese for richness or a drizzle of your best olive oil for gloss. If you like a spicy kick, a little more red pepper flakes on top does wonders.

Side Dishes

Crusty Italian baguette or a slice of rosemary focaccia are perfect companions to soak up all that beautiful broth. If you want something lighter, a crisp green salad with lemon vinaigrette is a refreshing contrast to the hearty soup.

Creative Ways to Present

Try serving this Pasta Fagioli Recipe in oversized mugs for a cozy weeknight dinner, or ladle it into mini soup bowls for a fabulous appetizer at your next get-together. It’s also delightful topped with crunchy croutons or torn mozzarella if you’re feeling fancy.

Make Ahead and Storage

Storing Leftovers

Store any extra Pasta Fagioli Recipe in a sealed container in the fridge for up to 4 days. The flavors keep developing and the soup actually tastes even better the next day. The pasta will soak up some broth as it sits, so don’t be surprised if it thickens—it’s still delicious!

Freezing

This soup freezes beautifully! Cool it completely, ladle into freezer-safe containers, and freeze for up to 3 months. For best results, consider freezing without the pasta and adding cooked pasta fresh when you reheat.

Reheating

Warm leftovers gently on the stovetop over medium heat or pop a bowl in the microwave. Add a splash of broth or water to loosen it up, since the pasta absorbs some of the liquid while stored. Stir well and heat until steaming hot.

FAQs

Can I use a different type Soup

Absolutely! While ditalini is traditional for Pasta Fagioli Recipe, you can swap in small shapes like elbow macaroni or small shells if that’s what you have on hand.

Is it possible to make this dish vegetarian?

Definitely. Just skip the ground beef and substitute vegetable broth instead of beef broth. You’ll still get a richly flavored Pasta Fagioli Recipe that’s completely meatless!

Why does the soup thicken as it sits?

As the Pasta Fagioli Recipe cools, the pasta continues to absorb some of the broth, naturally thickening the soup. If you want it soupier when reheating, simply add additional broth or water to reach your preferred consistency.

Can I prepare this recipe in advance?

Yes! Pasta Fagioli Recipe is a fantastic make-ahead meal since the flavors only improve after a day in the fridge. Just store it in an airtight container and reheat as needed.

What’s the best way to double this recipe for a crowd?

Double all the ingredients and use the largest pot you have. Make sure to give everything a good stir and extend the simmering time a little if your pot is really full. It’s a reliable, crowd-pleasing dish for any gathering.

Final Thoughts

If you’re craving comfort food that’s simple yet spectacular, don’t wait to try this Pasta Fagioli Recipe. It’s as inviting as home-cooked food gets. One bowl and you’ll be hooked—grab your biggest pot and treat yourself and your loved ones to some Italian-inspired deliciousness!

Pasta Fagioli Recipe

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4.8 from 5 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A hearty and comforting Pasta e Fagioli recipe, a classic Italian soup featuring a savory combination of ground beef, beans, vegetables, herbs, and pasta, all simmered to perfection in a flavorful broth.

Ingredients

Scale

For the Pasta e Fagioli:

1 tablespoon olive oil
1/2 pound ground beef
1 small onion (diced)
2 carrots (peeled and diced)
2 celery stalks (diced)
3 cloves garlic (minced)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon thyme
1/2 teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste
1 (15-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
4 cups beef broth
1 (15-ounce) can red kidney beans (drained and rinsed)
1 (15-ounce) can cannellini beans (drained and rinsed)
1 cup ditalini pasta (uncooked)
1/4 cup chopped fresh parsley

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Instructions

Heat olive oil and brown the beef: Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.
Saute vegetables and seasonings: Add diced onion, carrots, celery, and garlic. Cook until vegetables are softened. Stir in oregano, basil, thyme, red pepper flakes, salt, and pepper.
Add tomatoes, broth, and simmer: Pour in diced tomatoes, tomato sauce, and beef broth. Bring to a boil, then simmer for 15 minutes.
Combine beans, pasta, and finish: Stir in kidney beans, cannellini beans, and ditalini pasta. Simmer until the pasta is tender. Adjust seasoning. Stir in parsley before serving.