The ultimate, mouthwatering comfort food, our Pasta Fagioli recipe is everything you adore about easy, authentic Italian cooking!
On chilly nights, a hearty bowl of delectable Pasta e Fagioli is like coming home to your best friend. You really HAVE to try this easy, one-pot rustic Italian soup recipe! Featuring pasta, ground beef, beans, kale, carrots, celery, onions, tomatoes, and a generous blend of herbs and spices in a rich chicken broth base, every single bite of this flavorful meal will make you feel warm and cozy! Curl up with a big bowl and enjoy!
Fagioli is an Italian Favorite!
From Lasagna and Carbonara to Risotto and Tiramisu, Italy has blessed the world with many of our favorite recipes, including this Pasta e Fagioli (pronounced “paa·stuh faa·jow·lee”), which literally means “pasta and beans.”
Our version of this old-world recipe is an easy, ready-in-under-an-hour stew that is entirely irresistible. (It was Dean Martin’s favorite food; a long-time staple on Olive Garden’s menu; and was often referenced in “The Sopranos” as Pasta Fazool!)
Serve a big bowl of Pasta Fagioli with some crusty bread, and you’ve got yourself one delicious, Italian meal!
Other Recipes to Serve with a Bowl of Pasta Fagioli
- Our crusty outside, soft inside Homemade Cheese Bread is perfect for dipping in soups and scooping up sauces!
- Air Fryer Mozzarella Sticks are an easy accompaniment to a delicious bowl of Pasta e Fagioli!
Ingredients
Beef: 80% to 85% lean ground beef makes this soup/stew delicious! Some chefs prefer to cut the ground beef in half and add Italian sausage.
Fresh Veggies: Fresh kale (added at the end of cooking), plus onion, celery & carrots sautéed in a bit of olive oil, adds layers of flavor and loads of nutrition!
Canned Goods: To make this Italian stew extra easy, we’re using canned crushed tomatoes, diced tomatoes, kidney beans, cannellini beans, and chicken broth.
Pasta: Authentic pasta e fagioli uses tiny ditalini pasta. If you can’t find ditalini, you can substitute small macaroni or orzo.
Seasoning: We’re adding tons of herb-ie flavor to this hearty soup with garlic, Italian seasoning, salt, dried basil, oregano, red pepper flakes, and cracked black pepper—a pinch of sugar balances the salt.
Garnish: Top each bowl with some chopped fresh parsley and shredded parmesan cheese. SO delicious!
How to Make Pasta Fagioli
STEP ONE: In a large Dutch oven or soup pot, heat the olive oil, then add the onion, celery, carrots, and ground beef. Cook until the onion is translucent and the meat is no longer pink. Add the garlic, Italian seasoning, salt, black pepper, red pepper flakes, basil, and oregano, and cook for another minute.
STEP TWO: Pour in the chicken broth, crushed tomatoes, kidney beans, cannellini beans, diced tomatoes, and sugar. Stir. Bring to a boil, then reduce to a simmer and allow to simmer for 15 minutes.
STEP THREE: While the soup simmers, cook the pasta in a large pot of salted water according to the package directions. Then drain the water and set it aside for now.
STEP FOUR: Once the soup has simmered and the vegetables are tender, stir in the kale. Cook an additional 2 or 3 minutes until the kale is wilted.
STEP FIVE: Mix in the cooked pasta and stir. Serve immediately, garnished with parsley and parmesan cheese.
Tips for Success
- You can stir the noodles into the soup if it will all be eaten in one sitting. If not, it’s better to keep the pasta separate from the soup so that the noodles do not suck up all the broth during storage. Then reheat the pasta and soup and combine them as needed.
- For a vegetarian version, omit the ground beef and use vegetable broth instead.
- Yes, you can make this in the crockpot. Sauté the meat and vegetables as directed, then add everything (except the kale and pasta) to the slow cooker. Cook for 3-4 hours on HIGH or 6-8 hours on LOW. Stir in the kale during the last 30 minutes of cooking, and then stir in the cooked pasta just before serving.
- Pasta Fagioli will freeze well for up to 3 months in an airtight container. Just be sure to leave room for the soup to expand as it freezes.
Can I Cook the Pasta in the Soup?
Traditionally, the ditalini pasta for Pasta e Fagioli is cooked separately and mixed into the soup bowls when served. This keeps the pasta firm (al dente). However, you CAN cook the pasta straight into the soup by adding a cup of water with the pasta once the soup has simmered. Allow it to cook with the soup until the pasta has reached the desired consistency.
What’s the Difference Between Pasta Fagioli and Minestrone?
Pasta e Fagioli and Minestrone may look like the same soup, but they are more like cousins than twins. Both soups are thick and hearty, made with pasta and beans. Still, there is one notable difference: Pasta Fagioli has small, diced, aromatic soup veggies (carrots, onions, celery), and Minestrone is loaded with big, chunky bites of garden vegetables like potatoes, zucchini, cabbage, cauliflower, broccoli, etc.
Other Meaty Mediterranean Soup Recipes
- Italian Wedding Soup
- Italian Sausage and Gnocchi Soup
- Lemon Chicken Orzo Soup
- Instant Pot Meatball Soup
- Creamy Chicken Tortellini Soup
- Instant Pot Tortellini Soup with Italian Sausage
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion peeled and diced
- 2 stalks celery ends trimmed and diced
- 2 large carrots peeled and diced
- 1 pound ground beef
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- 4 cups low-sodium chicken broth
- 28 ounces crushed tomatoes
- 19 teaspoon canned kidney beans
- 19 teaspoon canned cannellini beans
- 14 teaspoon canned diced tomatoes
- 1 teaspoon sugar
- 8 ounces ditalini pasta (2 cups)
- 2 cups kale shredded
- Fresh parsley chopped, for garnish
- Parmesan cheese shredded, for garnish
Instructions
- To a large Dutch oven, add the olive oil and place it over medium heat. Add the onion, celery, carrots, and ground beef to the pot. Cook until the onion is translucent and the beef is browned through, breaking up the meat as it cooks.
- Add the garlic, Italian seasoning, salt, basil, oregano, red pepper flakes, and black pepper to the pot. Stir together and cook for an additional 1 minute.
- Pour in the chicken broth, crushed tomatoes, kidney beans, cannellini beans, diced tomatoes, and sugar, and stir to combine. Bring to a boil, then reduce the heat to a low simmer and allow to cook for 15 minutes.
- Meanwhile, cook the ditalini pasta according to package directions in a large pot of boiling salted water. Drain and set aside.
- Once the soup has simmered and the veggies are tender, stir in the kale and cook 2-3 minutes, or until wilted.
- Mix the cooked pasta into the soup and serve immediately, topped with parsley and parmesan. (see note)
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