Pasta Fagioli Soup Recipe
on Oct 03, 2024
This post may contain affiliate links. Please read our disclosure policy.
Full of pasta, beans, vegetables, and ground beef, pasta fagioli soup is warm and comforting. This hearty soup is easy to make and perfect for a chilly day! The veggies, spices, and broth come together to ensure there is flavor in every bite.
Sometimes all you need is a warm bowl of delicious soup. And that is where this recipe comes in! Pasta fagioli soup is bursting with savory and rich flavors in every bite. The combination of beans, pasta, and ground beef is what makes this soup the ultimate comfort food. The tomatoes, garlic salt, and Italian seasoning bring it to the next level and give you that earthy, authentic Italian flavor!
This recipe is easy to follow and can be made as a side dish or the main course. And of course, no soup is complete without a slice of Italian bread or dinner roll for dipping! This is a dish that everyone will be asking for again and again.
Table of Contents
What is Pasta Fagioli Soup?
Pasta fagioli soup is a classic Italian style, hearty soup made with ground beef, pasta, vegetables, and beans. In Italian, ‘pasta fagioli’ means ‘pasta and beans’ which are two foundational ingredients of the soup. Pasta fagioli soup is very similar to minestrone, but does not contain as many vegetables.
Recipe Ingredients
- Ground Beef—Or ground sausage.
- Ditalini Pasta—Can be found at most major grocery stores. If you can’t find any then feel free to use another small noodle like macaroni.
- Cannellini Beans—Adds heartiness and texture to the soup.
- Chicken Broth—The liquid base of the soup.
- Crushed Tomatoes—To add a mild acidity and balance the other flavors of the soup.
- White Onion, Celery, and Carrot—Diced. This lovely combination provides depth and flavor.
- Garlic Salt—To help the flavors pop.
- Italian Seasoning—An aromatic blend of herbs and spices to add flavor to the soup.
See the recipe card for full information on ingredients and quantities.
How to Make Pasta Fagioli Soup
Step #1. Cook your ground beef in a large pot over heat until it is no longer pink in the middle.
Step #2. Drain the excess grease from the pot and add the celery, onion, carrot, garlic salt, and Italian seasoning. Continue cooking until the veggies are tender, stirring frequently.
Step #3. Add the cannellini beans, pasta, chicken broth, and crushed tomatoes. Stir the soup to combine the ingredients. Bring the soup to a low boil.
Step #4. Reduce the heat to a simmer and cover with a lid. Continue cooking until the pasta is fully cooked. Serve and enjoy!
Recipe FAQs
For this soup, it does not matter! Feel free to use whatever you have on hand or like the most. Since you are going to drain the fat anyway, you can use ground beef with any fat percentage. You can also substitute the ground beef for ground sausage to switch things up.
Pasta fagioli soup contains ingredients with varying textures, so your soup is not supposed to be smooth. It will naturally be thicker due to the hearty ingredients, as the pasta and beans will naturally soak up the liquid. You still want the soup thin enough to feel like soup rather than just a pasta dish. If you feel the soup is becoming too thick you can add ½ cup of broth at a time and combine until it is your desired consistency. On the other hand if there is too much broth making it thin, you can try adding more beans to balance it out. It is important to note that the soup will thicken as it simmers, so wait until that point to evaluate the consistency.
Definitely! It is super easy to make this soup vegetarian. You can omit the ground beef, and use vegetable broth instead of chicken broth. The soup will still be thick and filling with the pasta and beans, but feel free to add more if you want to make up for the beef.
How to Serve and Store Pasta Fagioli Soup
Pasta fagioli soup can be served as a side or main dish! The soup pairs wonderfully with garlic knots or sourdough rolls for dipping. You can also top the soup with freshly grated parmesan cheese, chopped basil, or parsley for a finished look and taste. Since this soup is warm and comforting, we like to add a fresh Caesar or garden salad on the side.
If you have leftover soup, you can store it in the fridge for up to a week in an airtight container. To reheat, simply place a bowl of soup in the microwave, covered with a paper towel or plate to prevent splattering. Start with 30 seconds and then stir. Continue reheating the soup for 30 seconds at a time until it has reached the temperature of your liking!
Expert Tips
- If you don’t have cannellini beans, you can use kidney beans instead!
- Be sure to drain the crushed tomatoes completely if you are using them from a can.
- As you cook the ground beef, use a wooden spoon or spatula to help break up the meat.
- Season the soup to your liking. The beans and pasta will absorb a lot of the seasoning, so be sure to give it a taste test!
- Instead of using store bought, you can make your own Italian seasoning by combining equal parts garlic salt, oregano, basil, onion powder, and thyme.
More Soup Recipes To Consider
Soups, Stews & Chowders
Classic Chicken Noodle Soup
Soups, Stews & Chowders
Easy Baked Potato Corn Chowder
Soups, Stews & Chowders
Homemade Butternut Squash Soup
One Pot Meals
Farmstand One Pot Wonder
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Pasta Fagioli Soup Recipe
Ingredients
- 1 pound ground beef
- 1 cup diced white onion
- 1 cup diced carrot
- 1 cup diced celery
- 1 teaspoon garlic salt
- ½ tablespoon Italian seasoning
- 1 can cannellini beans, 15.5 ounce can
- 1 cup ditalini pasta, uncooked
- 3 cups chicken broth
- 2 cups crushed tomatoes
Instructions
- Cook your ground beef in a large pot over medium-high heat for about 7 minutes, or until it is no longer pink in the middle. Use a wooden spoon or spatula to break up the meat as it cooks.
- Drain the excess grease from the pot and add in the celery, onion carrot, garlic salt, and Italian seasoning. Continue cooking for an additional 5 minutes, stirring frequently.
- Add the cannellini beans, pasta, chicken broth, and crushed tomatoes. Stir the soup to combine the ingredients and bring the soup to a low boil.
- Once the soup is boiling, cover it with a lid and reduce the heat to a simmer. Allow the soup to simmer over low heat for 15 minutes, or until the pasta is fully cooked.
- Serve and enjoy!
Notes
- You can make your own Italian seasoning by combining equal parts garlic salt, oregano, basil, onion powder, and thyme.
- You can switch out the cannellini beans for kidney beans.
- Feel free to use whatever ground beef you have on hand. Since you are going to drain the fat anyway you can use ground beef with any fat percentage. You can also substitute the ground beef for ground sausage.
- We like to top our fagioli soup with some freshly chopped basil, parsley, or freshly grated parmesan cheese.
- Store your soup in the fridge for up to a week in an airtight container.
- Reheat a bowl of soup in the microwave covered with a paper towel or paper plate. Start with 30 seconds and then stir. Continue reheating the soup for 30 seconds at a time until it has reached the temperature of your liking.
