Few dishes offer the same level of comfort and heartiness as a warm bowl of Italian Pasta Fagioli. This classic soup, with its roots deeply planted in Italian kitchens, is a soulful blend of pasta, beans, vegetables, and savory ground meat all swimming in a rich tomato broth. It’s the kind of meal that tastes like home no matter where you are.

Perfect for chilly evenings or days when you want something filling but nourishing, Pasta Fagioli brings together humble pantry staples into one big, satisfying pot. It’s a budget-friendly recipe that doesn’t skimp on flavor, and its versatility means you can adjust it to suit your preferences or whatever ingredients you have on hand.

Preparation Phase & Tools to Use

Before you get started on your Italian Pasta Fagioli, gathering the right tools will make the process smoother and more enjoyable:

Large Dutch Oven or Heavy Soup Pot: Essential for building deep flavor as you brown meat and sauté vegetables, all while having enough room for the broth and pasta to simmer comfortably.
Wooden Spoon or Spatula: Helps in stirring ingredients gently to avoid breaking pasta or mashing the beans.
Sharp Knife and Cutting Board: Prepping your mirepoix (onion, carrot, and celery) is a breeze when you have quality cutting tools.

Ladle: A must-have for serving up the soup without mess.
Can Opener: You’ll need this for opening your beans and crushed tomatoes.
Grater (optional): For fresh parmesan to top your bowl at the end—totally worth it.

With these tools on hand, making a batch of Pasta Fagioli is efficient, easy, and downright enjoyable.

Ingredients for the Italian Pasta Fagioli

Each ingredient in this dish plays a role in creating a balance of textures and flavors:

Ground Beef or Italian Sausage: Adds a hearty, savory depth and protein to the soup.

Onion, Carrot, and Celery: The classic trifecta known as mirepoix creates the aromatic base.
Garlic: Brings a bold aromatic quality that deepens the flavor profile.
Crushed Tomatoes: Provide the rich, slightly tangy tomato base.

Beef Broth: Offers a deep, meaty backdrop to the soup. You can also substitute with vegetable broth for a lighter touch.
Kidney Beans and Cannellini Beans: Essential for texture and protein; they thicken the soup and add earthiness.
Ditalini or Small Elbow Pasta: This pasta shape holds up well in soup without overpowering each bite.

Italian Seasoning: A mix of herbs like oregano, basil, and thyme that round out the dish with classic Mediterranean flavor.
Salt and Pepper: To taste, for perfect seasoning.
Olive Oil: Used to sauté the vegetables and infuse them with richness.

Parmesan Cheese and Fresh Parsley (optional): For garnish, adding a salty, herby finish.

How To Make the Italian Pasta Fagioli

Step 1: Brown the Meat

Heat a large Dutch oven over medium-high heat. Add olive oil and ground beef (or sausage), breaking it apart as it browns. Cook until no longer pink. Drain excess fat if needed.

Step 2: Build the Flavor Base

Add chopped onion, carrot, and celery to the pot. Sauté for 5-7 minutes until softened. Stir in garlic and cook for another minute until fragrant.

Step 3: Add Liquids and Beans

Pour in the crushed tomatoes and beef broth. Stir in the kidney beans, cannellini beans, Italian seasoning, salt, and pepper. Bring everything to a gentle boil.

Step 4: Simmer

Reduce heat to low and let the soup simmer for 20-25 minutes. This helps the flavors meld together beautifully.

Step 5: Add Pasta

Stir in the uncooked pasta and simmer for an additional 10-12 minutes, or until pasta is tender. Stir occasionally to prevent sticking.

Step 6: Finish and Serve

Taste and adjust seasoning. Serve hot, topped with freshly grated parmesan cheese and a sprinkle of chopped parsley if desired.

How to Serve and Store Italian Pasta Fagioli

Italian Pasta Fagioli is best served piping hot, straight from the pot. For a cozy presentation, ladle it into deep bowls and finish with a generous dusting of freshly grated parmesan and a touch of fresh parsley. Crusty bread or garlic knots make the perfect sidekick to soak up every last drop of the flavorful broth.

For leftovers, allow the soup to cool to room temperature before transferring it into airtight containers. It stores well in the refrigerator for up to 4 days. Note: The pasta may continue to absorb liquid, so you might need to add a splash of broth or water when reheating. To freeze, store the soup without pasta and add freshly cooked pasta when serving for best texture. Freeze for up to 3 months.

Frequently Asked Questions

How can I make Pasta Fagioli vegetarian?

Yes! Simply omit the meat and use vegetable broth instead of beef broth. You can add more beans or some chopped zucchini for extra heartiness.

Can I use canned beans?

Absolutely. Canned beans are convenient and work perfectly in this recipe. Just be sure to drain and rinse them before adding to the soup.

What’s the best pasta for this soup?

Ditalini or small elbow pasta are traditional choices because they hold their shape well and offer a nice texture without overpowering the broth.

Can I make this in a slow cooker?

Yes, just brown the meat and sauté the vegetables beforehand, then add everything (except pasta) to the slow cooker and cook on low for 6-8 hours. Add the pasta during the last 30 minutes of cooking.

Does Pasta Fagioli thicken as it sits?

It does! The pasta and beans continue to absorb the broth, creating a thicker consistency over time. Add more broth if you prefer it soupier when reheating.

Can I make it spicy?

You can! Add red pepper flakes or swap the ground beef for spicy Italian sausage to turn up the heat.

Want More Soup Ideas?

If this Italian Pasta Fagioli warmed your soul, here are a few more cozy dishes you’ll love:

Creamy Parmesan Italian Sausage Soup for a rich and hearty dinner.
Hearty Creamy Ditalini Soup when you want extra creaminess and comfort.

Louisiana Seafood Gumbo for a spicy Southern twist.
Chicken Mushroom Stroganoff for savory indulgence in every spoonful.
Sweet Garlic Chicken in the Crockpot when you want an easy, slow-cooked family meal.

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Let me know in the comments how your Pasta Fagioli turned out. Did you keep it classic, or add your own twist? Maybe a little extra spice or a different bean combo?

I love seeing how everyone puts their own spin on these comforting recipes. Have questions? Don’t hesitate to ask—we’re all in this kitchen together!

Italian Pasta Fagioli

Author: Olivia McKenney

Print Recipe

Description

Italian Pasta Fagioli is a hearty, comforting soup made with tender pasta, savory ground meat, creamy beans, and a flavorful tomato broth. This one-pot classic is a staple in cozy Italian kitchens and perfect for any night of the week.

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef or sausage, breaking it apart with a spoon. Cook until browned and no longer pink. Drain excess fat if needed.

2. Add onion, carrot, and celery. Sauté for 5–7 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.

3. Pour in crushed tomatoes and beef broth. Add kidney beans, cannellini beans, Italian seasoning, salt, and pepper. Stir to combine and bring to a boil.

4. Reduce heat to low and simmer uncovered for 20–25 minutes to allow flavors to develop.

5. Stir in pasta and simmer for 10–12 more minutes until pasta is tender. Stir occasionally to prevent sticking.

6. Taste and adjust seasoning if needed. Serve hot with grated parmesan and chopped parsley if desired.