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.

Ingredients

1 tablespoon olive oil

1 pound ground beef or Italian sausage

1 cup chopped onion

1 cup chopped carrot

1 cup chopped celery

3 cloves garlic, minced

1 (28-ounce) can crushed tomatoes

4 cups beef broth

1 (15-ounce) can kidney beans, drained and rinsed

1 (15-ounce) can cannellini beans, drained and rinsed

1 teaspoon Italian seasoning

Salt and pepper to taste

1 cup ditalini or small elbow pasta

1/4 cup freshly grated parmesan cheese (optional, for garnish)

2 tablespoons chopped fresh parsley (optional, for garnish)

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.

Notes

For a vegetarian version, skip the meat and use vegetable broth.

If freezing, cook pasta separately and add when reheating to avoid mushiness.

Want a spicy kick? Use hot Italian sausage or add red pepper flakes to taste.