Pasta e Fagioli – Pasta and Bean Soup

Pasta e Fagioli is one of those cozy meals that never goes out of style.

It is hearty, full of simple ingredients, and tastes even better the next day.

This soup is easy enough for a weeknight but feels like it has been cooking all day.

Why I Love This Recipe

The first time I made Pasta e Fagioli, I was looking for something filling that used pantry staples. I had a few cans of beans, some pasta, and a little ground beef. Everything went into one pot, and the whole kitchen smelled amazing. Since then, this soup has become one of my favorite comfort meals. It is rich without being heavy, packed with flavor, and easy to make whenever I need something warm and satisfying.

What makes this recipe special:

It uses simple pantry ingredients.
Every spoonful has pasta, beans, vegetables, and beef.
It reheats beautifully the next day.
The broth becomes rich and full of flavor.
It is filling enough to be a complete meal.

Servings and Cook Time

Servings: 8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

What You’ll Need

1 tablespoon olive oil
1 pound lean ground beef
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 (15-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
4 cups beef broth
2 cups chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
1 teaspoon Italian seasoning
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon black pepper
1 cup ditalini pasta
2 tablespoons chopped fresh parsley
½ cup grated Parmesan cheese for serving

Tools You’ll Need

Large Dutch oven or soup pot
Wooden spoon
Cutting board
Chef’s knife
Measuring cups
Measuring spoons
Can opener
Ladle

Substitutions and Variations

Swap ground beef for Italian sausage.
Use vegetable broth for a lighter flavor.
Replace ditalini with small shells or elbow macaroni.
Add spinach during the last few minutes.
Use all cannellini beans or all kidney beans if needed.

Make Ahead Tips

Chop all vegetables one day ahead.
Cook the soup without the pasta and refrigerate for up to 3 days.
Cook fresh pasta when ready to serve for the best texture.

Why This Recipe Works (Quick Science)

Beans naturally release starch into the broth as they simmer. The pasta also gives off starch while it cooks. These starches make the soup thick and creamy without adding flour or cream. Browning the beef first creates rich flavors that spread through the whole pot.

Recipe

Step 1: Brown the Beef

Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add 1 pound lean ground beef. Cook for about 6 to 8 minutes, breaking it into small pieces until it is nicely browned. Drain excess grease if needed.

Step 2: Cook the Vegetables

Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the browned beef. Cook for 5 minutes, stirring often. Add 3 minced garlic cloves and cook for 1 minute.

Step 3: Build the Soup

Pour in 1 can diced tomatoes, 1 can tomato sauce, 4 cups beef broth, and 2 cups chicken broth. Stir in 1 teaspoon Italian seasoning, 1 teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon salt, and ½ teaspoon black pepper. Bring everything to a gentle boil.

Step 4: Add the Beans

Stir in 1 drained and rinsed can cannellini beans and 1 drained and rinsed can red kidney beans. Reduce the heat to a gentle simmer and cook for 20 minutes.

Step 5: Cook the Pasta

Add 1 cup dry ditalini pasta. Stir well and cook for 10 to 12 minutes until the pasta is tender.

Step 6: Finish and Serve

Turn off the heat. Stir in 2 tablespoons chopped fresh parsley. Ladle the soup into a full round white bowl and top each serving with ½ cup grated Parmesan cheese, divided between the bowls.

Pro Tips

Brown the beef well before adding anything else for deeper flavor.
Cut the vegetables into similar-sized pieces so they cook evenly.
Stir the pasta often while it cooks to keep it from sticking.
If the soup gets too thick, add a little extra broth.
Fresh Parmesan added at the end gives the best flavor.

Macros Information

Approximate per serving

Calories: 405
Protein: 26g
Carbohydrates: 33g
Fat: 18g
Fiber: 8g
Sugar: 6g
Sodium: 780mg

Common Mistakes

Adding the pasta too early can make it mushy.
Boiling the soup too hard can overcook the beans.
Skipping the browning step means less flavor.
Forgetting to stir after adding pasta can cause sticking.
Using too little broth can make the soup overly thick.

What to Serve With

Warm garlic bread
Crusty Italian bread
Caesar salad
Simple green salad
Roasted vegetables
Parmesan breadsticks

Leftovers and Storage

Store in an airtight container in the refrigerator for up to 4 days.
Freeze without the pasta for up to 3 months.
Add fresh cooked pasta after reheating frozen soup.
Reheat gently on the stove with a splash of broth.

FAQ

Q: Can I make this ahead of time?

A: Yes. It tastes even better the next day.

Q: Can I freeze it?

A: Yes. Freeze the soup without the pasta for the best texture.

Q: What pasta works best?

A: Ditalini is traditional, but small shells or elbow macaroni also work well.

Q: Can I make it vegetarian?

A: Yes. Skip the beef and use vegetable broth while adding another can of beans.

Q: Why did my soup get thick?

A: The pasta and beans release starch as they sit. Simply stir in more broth when reheating.

Final Thoughts

Pasta e Fagioli is the kind of meal that brings comfort with every bite. It uses everyday ingredients, comes together in one pot, and fills your home with wonderful smells while it cooks. Whether you serve it with warm bread or enjoy it on its own, this hearty soup is always a satisfying choice. If you make it, be sure to leave a comment and share how it turned out or ask any questions you may have.