This hearty Pasta e Fagioli Soup is packed with tender pasta, creamy white beans, ground beef, and vegetables all simmered together in a rich, seasoned tomato broth. It is the ultimate comfort food that comes together in one pot and the whole family will absolutely love it!
A DELICIOUSLY HEARTY ITALIAN SOUP
This is one of those recipes that I make on repeat all fall and winter long. It is so simple to throw together and the leftovers are honestly even better the next day — the pasta soaks up all that incredible broth overnight and the flavors just get deeper. If you love my Baked Ziti or my Ground Beef Stroganoff, then this one is absolutely going on your regular dinner rotation too. Serve it with some crusty bread or Garlic Bread and you have a complete, filling meal that will warm everyone up from the inside out!
This soup is also incredibly budget friendly. You are using simple pantry staples — canned beans, canned tomatoes, a bit of ground beef, and some pasta — and turning them into something that tastes like it has been simmering away all day. It is one of those meals that is both nutritious and wholesome, and I love knowing I am putting something good on the table for my family on a busy weeknight.
FREQUENTLY ASKED QUESTIONS
What pasta is best for Pasta e Fagioli?
Traditionally, small pasta shapes work best here. I use ditalini because it is the classic choice and those tiny little tubes hold onto the broth so well. You can also use elbow macaroni, small shells, or any small pasta shape you have on hand. Just keep the size similar so everything cooks evenly.
Can I use ground turkey instead of ground beef?
Yes, absolutely! Ground turkey or even ground Italian sausage will work great here. If you want an extra kick of flavor, try using hot Italian sausage. Ground pork is also a wonderful option. Use whatever is in your budget and what your family prefers.
Can I make this in the crock pot?
You can! Brown your ground beef with the onion and garlic first, drain the grease, then add everything except the pasta to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the cooked pasta in during the last 20-30 minutes. Just be careful not to let the pasta overcook and get mushy.
What kind of beans should I use?
Cannellini beans are the traditional choice and I really love them in this recipe. They are creamy and mild and they hold up really well during cooking. Great Northern beans or even navy beans will also work perfectly fine. Use what you have on hand or what is within your budget.
Can I make this vegetarian?
Absolutely! Just leave out the ground beef and swap the beef broth for vegetable broth. You can also add in an extra can of beans to bulk it up. It is still a hearty, nourishing meal without the meat.
Can I make this ahead of time?
Yes! Keep in mind that the pasta will continue to absorb the broth as it sits. I recommend storing the pasta separately from the soup if you are planning to make this ahead of time, or just cook the pasta fresh when you are ready to serve. This way you won’t end up with overly thick, mushy soup.
How do I store leftovers?
Allow the soup to cool fully then transfer it to a covered container and store in the refrigerator for up to 3 days. When reheating, just add a splash of broth or water to loosen it back up since the pasta will have soaked up quite a bit of the liquid.
Can this be frozen?
Yes! This soup freezes really well — with one caveat. I recommend freezing it without the pasta. Cook fresh pasta when you are ready to serve. The soup base itself will keep in the freezer for up to 3 months. Cover it well to protect against freezer burn.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- ground beef — I like to use an 85/15 blend here because that fat gives you really good flavor. You can also use ground Italian sausage, ground turkey, or ground pork. Use what is in your budget and what your family enjoys.
- onion, carrots, and celery — this trio is the flavor base for the whole soup. Don’t skip it! It is what gives the broth that deep, rich flavor that makes this soup taste like it has been simmering for hours.
- garlic — freshly minced garlic is wonderful here but jarred minced garlic works just fine too. Use whichever is easiest for you.
- canned diced tomatoes — I do not drain these. All of that tomato juice goes right into the broth and adds so much flavor.
- tomato paste — just a couple of tablespoons really deepens and concentrates the tomato flavor in the broth.
- cannellini beans — drain and rinse them before adding. I like to take a fork and mash just a few of them against the side of the pot to naturally thicken the broth a little. It is a great trick!
- beef broth — if you are watching your sodium, use a low sodium or no sodium beef broth. You can always add salt in but you can’t take it out.
- Italian seasoning, dried basil, and dried oregano — this combination gives the soup that classic Italian flavor. You can use a homemade Italian seasoning blend if you prefer.
- ditalini pasta — cook it just until al dente. It will continue to cook a bit once it hits the hot soup so you do not want to overcook it beforehand.
- Parmesan cheese — for serving! A good handful of freshly grated Parmesan on top of each bowl is non-negotiable in my house. It is so good.
- olive oil — just a bit to sauté the vegetables. It adds a nice richness to the base of the soup.
- salt and pepper — keep tasting the broth and seasoning as you go until it is just right.
HOW TO MAKE PASTA E FAGIOLI SOUP
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef, breaking it up as it cooks. Brown it until it is thoroughly cooked then drain any excess grease. Remove the beef from the pot and set it aside.
In the same pot, add a tiny drizzle more olive oil if needed and reduce the heat to medium. Add the diced onion, carrots, and celery. Cook for about 5-6 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for another 30 seconds until fragrant. Don’t let it burn!
Stir in the tomato paste and let it cook for about 1-2 minutes, stirring it into the vegetables. This step really deepens the flavor and you don’t want to skip it. Add the canned diced tomatoes (with all their juices), beef broth, Italian seasoning, dried basil, dried oregano, salt, and pepper. Stir everything together and bring the soup up to a boil.
Drain and rinse the cannellini beans. Before adding them, take a fork and mash about ¼ of the beans on a plate or right against the side of the pot. This naturally thickens the broth in the most delicious way. Add all the beans — mashed and whole — back to the pot along with the cooked ground beef. Stir to combine.
Reduce the heat to medium-low and let the soup simmer for about 15-20 minutes so all those flavors can really come together. While the soup is simmering, cook your ditalini pasta in a separate pot of salted boiling water according to package directions, cooking just until al dente. Drain well.
Stir the cooked pasta into the soup right before serving. Taste the broth one more time and adjust the salt and pepper to your liking. Ladle into bowls and top generously with freshly grated Parmesan cheese and a little drizzle of olive oil if you like. Serve with crusty bread!
PRO TIPS FOR THE BEST PASTA E FAGIOLI SOUP
- Mash some of your beans. I mentioned this in the ingredients section but it is worth saying again — mashing about a quarter of the cannellini beans before adding them to the pot naturally thickens the broth into something truly spectacular. It is such a simple trick and it makes a huge difference.
- Cook the pasta separately. I know it might seem easier to just dump the dry pasta right into the pot but resist the urge! Cooking pasta directly in the soup makes it soak up too much broth and it will turn mushy fast. Cook it separately and stir it in right before serving.
- Do not skip the tomato paste. Letting that tomato paste cook for a minute or two before adding the rest of the liquids is a step that really elevates the whole depth of flavor in this soup. It is one of those little things that makes a big difference.
- Use good quality broth. Since the broth is really the star of this soup, use one that you genuinely enjoy drinking on its own. I really love Swanson or a low-sodium store brand when I can find it on sale.
- Season as you go. Keep tasting the broth throughout the cooking process and adjusting the salt and pepper. I usually end up adding more than I expect. Season it until it tastes just right to you!
WHAT TO SERVE WITH PASTA E FAGIOLI SOUP
This soup is already a hearty, nutritious, and filling meal all on its own but if you want to round it out into a full dinner spread, here are some of my favorite things to serve alongside it:
Pasta e Fagioli Soup
Ingredients
Method
- Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until thoroughly browned. Drain any excess grease, remove the beef from the pot and set it aside.
- Reduce the heat to medium. Add a small drizzle of olive oil if needed. Add the diced onion, carrots, and celery to the pot and cook for 5-6 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for 30 seconds until fragrant. Stir in the 2 tablespoons of tomato paste and cook for 1-2 minutes, stirring constantly into the vegetables.
- Add the undrained diced tomatoes, 4 cups of beef broth, 1 teaspoon Italian seasoning, ½ teaspoon dried basil, ½ teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Stir to combine and bring to a boil.
- While the soup heats, take about ½ cup of the drained cannellini beans and mash them with a fork on a plate until mostly smooth. Add all the beans — mashed and whole — to the pot along with the cooked ground beef. Stir to combine.
- Reduce heat to medium-low and let the soup simmer uncovered for 15-20 minutes. Taste and adjust salt and pepper as needed.
- Meanwhile, bring a separate pot of salted water to a boil and cook the 1 cup of ditalini pasta according to package directions until just al dente. Drain well.
- Stir the cooked pasta into the soup right before serving. Ladle into bowls and top each serving with freshly grated Parmesan cheese and a small drizzle of olive oil if desired. Serve immediately.
