I’ve always had a soft spot for warm, hearty meals, and this Pasta Fagioli recipe is one of my favorites to make when I want something comforting but also easy to prepare. The first time I made Pasta Fagioli, I remember being surprised by how simple ingredients could create such a flavorful and filling dish. The combination of tender pasta, creamy beans, and a rich tomato base makes this recipe feel like a big cozy hug in a bowl. It’s the kind of meal that reminds me of sitting at a family table, sharing stories, and savoring every spoonful.
You will love this recipe because it is the perfect balance between healthy and satisfying. The beans add protein and fiber, making it a wholesome option, while the pasta keeps it filling and kid-friendly. The flavors are robust without being too strong, and the tomato broth has just the right amount of seasoning to keep it comforting. Whether you are feeding a crowd or just cooking for yourself, this is a dish that can be enjoyed any day of the week.
Another thing I love about Pasta Fagioli is its versatility. You can make it with different types of pasta, swap out the beans for whatever you have in the pantry, or add extra vegetables to make it even more nutritious. It’s also a recipe that can easily be made vegetarian by using vegetable broth instead of chicken broth. If you like a thicker soup, you can let it simmer a bit longer, or if you prefer something lighter, simply add more broth.
This dish is also very affordable, which makes it a great go-to for busy families or anyone watching their budget. The main ingredients are pantry staples: pasta, beans, tomatoes, and broth. Most of the time, I already have everything I need to make it without an extra trip to the store. That’s one of the best things about this recipe – it’s reliable, simple, and budget-friendly.
Ingredients for Pasta Fagioli
-
2 tablespoons olive oil
-
1 medium onion, finely chopped
-
2 carrots, diced
-
2 celery stalks, diced
-
3 garlic cloves, minced
-
1 pound ground beef
-
1 can (15 oz) kidney beans, drained and rinsed
-
1 can (15 oz) cannellini beans, drained and rinsed
-
1 can (28 oz) crushed tomatoes
-
4 cups beef broth (or vegetable broth)
-
1 cup ditalini pasta (or other small pasta)
-
1 teaspoon dried basil
-
1 teaspoon dried oregano
-
1 teaspoon salt
-
½ teaspoon black pepper
-
½ teaspoon red pepper flakes (optional)
How to Prepare Pasta Fagioli
Making Pasta Fagioli at home is much easier than it looks, and it’s one of those recipes that feels like it took hours to prepare, even though it comes together quickly. The key is to build layers of flavor step by step, starting with the aromatic vegetables, then adding the meat, beans, and tomatoes, and finally finishing with the pasta cooked directly in the soup for extra richness.
Step-by-Step Instructions
Step 1: Sauté the vegetables
Begin by heating olive oil in a large soup pot over medium heat. Once the oil is hot, add the chopped onion, carrots, and celery. Cook them slowly for about 5–7 minutes, stirring occasionally, until they become soft and fragrant. Add the minced garlic and cook for another minute. This step helps create a flavorful base for the entire dish.
Step 2: Brown the beef
Add the ground beef to the pot, breaking it apart with a spoon as it cooks. Continue stirring until the meat is browned and no longer pink. This will take about 5 minutes. Drain any excess fat if needed to keep the soup light but flavorful.
Step 3: Season and add tomatoes
Sprinkle in the dried basil, oregano, salt, black pepper, and red pepper flakes if you like a little heat. Stir well so the spices coat the beef and vegetables. Pour in the crushed tomatoes and stir until everything is well combined. Let the mixture simmer for 5 minutes to allow the flavors to come together.
Step 4: Add the beans and broth
Stir in the kidney beans and cannellini beans, making sure they are evenly distributed. Pour in the beef broth and bring the soup to a boil over medium-high heat. Once it reaches a gentle boil, reduce the heat to low and let it simmer for about 15–20 minutes. This slow simmering helps the flavors deepen and blend beautifully.
Step 5: Cook the pasta
Add the ditalini pasta directly to the simmering soup and cook according to the package directions, usually around 8–10 minutes, until al dente. Cooking the pasta in the soup allows it to absorb all that delicious flavor. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Step 6: Taste and adjust
Before serving, taste the soup and adjust the seasoning if needed. If it seems too thick, add a little more broth or water until you reach your preferred consistency.
Step 7: Serve and enjoy
Ladle the Pasta Fagioli into bowls while it’s hot. You can top it with freshly grated Parmesan cheese or chopped parsley for extra flavor and a beautiful presentation.
Quick and Easy
This recipe takes about 45 minutes from start to finish, making it ideal for a busy weeknight. Most of the ingredients are pantry staples, so you can throw it together without much planning. Since everything cooks in one pot, cleanup is easy too.
Customizable
Pasta Fagioli can easily be adapted to your taste. Use ground chicken or turkey instead of beef for a lighter version, or skip the meat altogether and add extra beans or vegetables for a vegetarian option. You can also experiment with different pasta shapes or even use whole wheat pasta for a healthier twist.
Popular with Many People
This dish is a crowd-pleaser because it has something for everyone. Kids love the small pasta and mild tomato flavor, while adults appreciate the hearty beans and savory broth. It’s a great recipe to bring to a potluck or serve at a family gathering because it makes a generous batch and tastes even better the next day.
PrintPasta Fagioli
Pasta Fagioli is a classic Italian-inspired soup that combines small pasta, beans, and vegetables in a rich tomato broth. This easy one-pot meal is hearty, flavorful, and perfect for busy weeknights or cozy weekends.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6 1x
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 pound ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 4 cups beef broth (or vegetable broth)
- 1 cup ditalini pasta (or other small pasta)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add chopped onion, carrots, and celery. Cook for 5–7 minutes until softened, stirring occasionally.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add ground beef, breaking it apart with a spoon, and cook until browned, about 5 minutes. Drain any excess fat if needed.
- Stir in basil, oregano, salt, black pepper, and red pepper flakes. Mix well.
- Add crushed tomatoes and stir until combined. Simmer for 5 minutes to allow flavors to blend.
- Add kidney beans, cannellini beans, and broth. Stir well. Bring to a boil over medium-high heat.
- Reduce heat to low and let simmer for 15–20 minutes.
- Add ditalini pasta directly to the soup. Cook for 8–10 minutes or until pasta is al dente, stirring occasionally.
- Taste the soup and adjust seasoning as needed. Add more broth or water if you prefer a thinner consistency.
- Serve hot with optional Parmesan cheese or fresh parsley on top.
Notes
For a lighter version, substitute ground beef with ground turkey or chicken.
For a vegetarian option, omit the meat and use vegetable broth.
Pasta may continue to absorb liquid as the soup sits; add extra broth when reheating if necessary.
FAQs
Can I make Pasta Fagioli ahead of time?
Yes, Pasta Fagioli is a great make-ahead recipe. You can prepare the soup a day in advance, store it in the refrigerator, and reheat it on the stove before serving. If you want to keep the pasta from getting too soft, cook it separately and add it just before serving.
Can I freeze Pasta Fagioli?
Absolutely! This soup freezes well. Let it cool completely before transferring it to airtight containers. For the best results, freeze the soup without the pasta, then cook fresh pasta and add it when you reheat the soup.
How can I make this recipe vegetarian?
To make it vegetarian, simply omit the ground beef and use vegetable broth instead of beef broth. You can add more beans or vegetables to keep it hearty and filling.
What type of pasta works best for Pasta Fagioli?
Ditalini is the most traditional choice, but you can use any small pasta shape like elbow macaroni, small shells, or even broken spaghetti pieces.
How do I thicken or thin the soup?
To thicken the soup, let it simmer longer or mash some of the beans. To thin it out, add more broth or water until it reaches your desired consistency.