Hearty Pasta e Fagioli Soup – A Comforting Italian Classic
Bring the warmth of an Italian kitchen to your home with this delicious Pasta e Fagioli Soup — a hearty, comforting one-pot meal packed with pasta, beans, and tender vegetables simmered in a rich tomato broth. It’s the perfect family dinner that’s both filling and easy to make in just 30 minutes.
Why You’ll Love This Recipe
This homemade version of the beloved Italian classic combines wholesome ingredients like beans, carrots, celery, and a flavorful tomato base. It’s nutritious, satisfying, and tastes even better the next day. Serve it with crusty bread or a fresh salad for a complete meal that everyone will enjoy.
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground beef (or use ground chicken or turkey)
- 1 ½ cups chopped sweet or yellow onion
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 stalks)
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 can (24 oz) tomato sauce
- ¼ cup vegetable broth or apple juice (instead of wine)
- 3 ½ cups chicken stock (or more if desired)
- 1 can (15 oz) diced tomatoes
- 1 tablespoon brown sugar
- 1 ½ tablespoons Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 cup dry ditalini pasta (or other small pasta such as elbow)
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh basil
- Grated Parmesan cheese, for serving
Instructions
- Brown the meat:
Heat olive oil in a large stockpot over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Transfer to a bowl using a slotted spoon and drain excess fat, leaving about 2 tablespoons in the pot. - Sauté the vegetables:
Add the onion, carrots, and celery to the pot. Cook for about 4–5 minutes, until they start to soften. Stir in the minced garlic and cook for another minute. - Build the flavor:
Stir in the tomato paste and cook for 2–3 minutes, until it darkens in color and becomes fragrant. Pour in the vegetable broth or apple juice, scraping up any bits from the bottom of the pot. - Add liquids and seasonings:
Stir in the tomato sauce, diced tomatoes, chicken stock, brown sugar, Italian seasoning, and the cooked ground beef. Bring the soup to a gentle boil. - Add beans and pasta:
Reduce heat to medium-low, then stir in the pasta and both types of beans. Cook for 8–10 minutes, or until the pasta is tender but still firm (al dente). - Season and serve:
Taste and adjust seasoning with salt and pepper as needed. If the soup becomes too thick, add a little more chicken stock. Serve warm, topped with fresh parsley, basil, and grated Parmesan cheese.
Tips for the Best Pasta e Fagioli
- For extra depth of flavor, let the soup simmer for a few additional minutes before adding the pasta.
- If you prefer softer vegetables, sauté the celery for a couple of minutes before adding the carrots and onions.
- The soup thickens as it cools, so add a splash of broth when reheating leftovers.
Storage and Freezing
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: For best results, freeze the soup without the pasta in freezer-safe containers for up to 3 months. When ready to serve, thaw, bring to a boil, and cook the pasta directly in the reheated soup.
What to Serve With It
This hearty soup pairs beautifully with:
- Freshly baked dinner rolls or crusty bread
- A simple green or wedge salad
- Light sides such as sautéed broccoli or roasted vegetables
Nutrition (Approximate per serving)
Calories: 253 | Carbohydrates: 26g | Protein: 18g | Fat: 8g | Fiber: 2g | Sodium: 215mg