Pasta e Fagioli Soup
Pasta e Fagioli is one of the most comforting dishes in Italian cuisine. Known for its rustic simplicity and deeply satisfying flavors, this soup brings together pasta, beans, vegetables, and a savory tomato-based broth into a meal that feels both nourishing and timeless. Traditionally considered a humble dish, it has become a favorite around the world thanks to its balance of heartiness and warmth.
This version stays true to that spirit, offering a rich, filling soup that works perfectly for family dinners, meal prep, or chilly evenings when comfort food is a must.
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound lean ground beef
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots, about 2 medium carrots
- 1 cup diced celery, about 3 stalks
- 3 cloves garlic, minced
- 3 cans (8 ounces each) tomato sauce
- 2 cans (14.5 ounces each) low-sodium chicken broth
- 1/2 cup water, plus more as needed
- 1 can (15 ounces) diced tomatoes
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- Salt and freshly ground black pepper, to taste
- 1 cup dry ditalini pasta
- 1 can (15 ounces) dark red kidney beans, drained and rinsed
- 1 can (15 ounces) great northern beans, drained and rinsed
- 3 tablespoons minced fresh parsley
- Finely shredded Romano or Parmesan cheese, for serving
Instructions
Brown the Beef
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the ground beef and cook until fully browned, breaking it apart as it cooks. Drain excess fat and transfer the beef to a plate. Set aside.
Sauté the Vegetables
In the same pot, add the remaining olive oil. Stir in the onions, carrots, and celery. Cook for about 6 minutes, stirring occasionally, until the vegetables soften. Add the garlic and cook for another minute, just until fragrant.
Build the Soup Base
Add the tomato sauce, chicken broth, water, diced tomatoes, sugar, basil, oregano, thyme, marjoram, and the cooked ground beef back into the pot. Season with salt and black pepper. Bring the soup to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, stirring occasionally, until the vegetables are tender and the flavors are well blended.
Cook the Pasta
While the soup simmers, cook the ditalini pasta according to the package instructions until al dente. Drain and set aside.
Finish the Soup
Add the cooked pasta, kidney beans, and great northern beans to the soup. Stir well and adjust the consistency with additional broth or water if needed. Let everything heat through for about one minute. Stir in the fresh parsley.
Serve
Ladle the soup into bowls and top with finely shredded Romano or Parmesan cheese. Serve hot.
Nutrition Information (Per Serving)
- Calories: 540
- Fat: 14 g
- Saturated Fat: 4 g
- Cholesterol: 49 mg
- Sodium: 718 mg
- Potassium: 1616 mg
- Carbohydrates: 70 g
- Fiber: 13 g
- Sugar: 12 g
- Protein: 35 g
- Vitamin A: 4375 IU
- Vitamin C: 24 mg
- Calcium: 150 mg
- Iron: 8 mg
Final Thoughts
Pasta e Fagioli is more than just soup. It is a reflection of Italian culinary tradition, built on simple ingredients and slow-simmered flavor. Rich, filling, and deeply comforting, this dish continues to earn its place at tables around the world. Whether served as a main course or enjoyed as leftovers the next day, it remains a timeless classic worth returning to again and again.
