I love making this Pasta e Fagioli because it’s hearty, comforting, and packed with rich flavors that remind me of a cozy bowl from a restaurant. It’s one of those soups I turn to when I want something filling, warm, and satisfying without being too complicated.
Why You’ll Love This Recipe
I keep coming back to this recipe because it combines tender pasta, savory ground beef, and beans in a perfectly seasoned tomato broth. I like how it tastes even better the next day, and I can easily adjust the ingredients to suit my preferences. It’s a complete meal in one bowl, which makes it very convenient.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
500 g ground beef
1 small onion, finely chopped
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 can diced tomatoes (400 g)
1 can tomato sauce (400 g)
3 cups beef broth (720 ml)
1 cup water (240 ml)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can red kidney beans, drained and rinsed (400 g)
1 can white beans (cannellini), drained and rinsed (400 g)
1 cup small pasta (such as ditalini) (120 g)
1 tablespoon sugar (optional, to balance acidity)
Directions
I start by heating olive oil in a large pot over medium heat. I add the ground beef and cook it until browned, breaking it up as it cooks. Once done, I drain any excess fat.
Next, I add the chopped onion, carrots, and celery to the pot and cook for about 5–7 minutes until the vegetables soften. Then I stir in the minced garlic and cook for another minute.
I pour in the diced tomatoes, tomato sauce, beef broth, and water. Then I add oregano, basil, thyme, salt, and pepper. I stir everything together and bring it to a gentle simmer.
I let the soup cook for about 15–20 minutes so the flavors can develop. After that, I add the kidney beans and white beans.
Meanwhile, I cook the pasta separately according to package instructions until al dente, then drain it.
I stir the cooked pasta into the soup just before serving. If I want to balance the acidity, I add a tablespoon of sugar.
Servings and timing
This recipe makes about 6 servings.
Prep time: 15 minutes
Cooking time: 30–35 minutes
Total time: about 45–50 minutes
Variations
I sometimes swap ground beef for ground turkey for a lighter version. When I want more depth, I add a pinch of red pepper flakes for heat. I also like adding spinach or kale at the end for extra nutrients.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I add a bit of water or broth since the pasta tends to absorb liquid. It reheats well on the stovetop or in the microwave.
FAQs
Can I cook the pasta directly in the soup?
I can, but I prefer cooking it separately so it doesn’t become too soft or absorb too much liquid.
Can I freeze Pasta e Fagioli?
I freeze it without the pasta for best results, then add freshly cooked pasta when reheating.
What type of pasta works best?
I like using small pasta like ditalini because it fits perfectly in each spoonful.
Can I make this vegetarian?
I skip the ground beef and use vegetable broth while adding extra beans or vegetables.
How do I thicken the soup?
I mash a small portion of the beans and stir them back into the soup for a thicker texture.
Conclusion
I always enjoy making this Pasta e Fagioli because it’s rich, filling, and full of comforting flavors. It’s a simple yet satisfying dish that works perfectly for family meals or meal prep, and it never fails to hit the spot.
