Dinner

Pasta e Fagioli Soup Recipe

Name: Pasta e Fagioli Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 ½ lb. Ground beef; 1 Medium onion, chopped; 1 cup Chopped carrots; 1 cup Finely chopped celery; 3 tsp. Minced garlic; 4 cups Chicken broth; 3 cups Tomato sauce; 1 Can diced tomatoes, undrained; 2 tsp. Granulated sugar; 1 Can kidney beans, drained and rinsed; 1 Can northern beans, drained and rinsed; 1 cup Dry small pasta, cooked to your liking (any small pasta will do); 2 tsp. Basil; 1 tsp. Oregano; ½ tsp. Thyme; Salt and pepper to taste; Parmesan cheese and chopped parsley for garnish (optional)

ByRafael Mansero November 12, 2025November 12, 2025

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Introduction

Pasta e Fagioli is a comforting Italian soup that blends hearty beans, savory ground beef, and tender pasta in a rich tomato broth. It’s a satisfying meal perfect for any time of year, delivering warmth and flavor in every bowl.

The image shows a white bowl filled with a thick soup consisting of several layers: the base is a rich, red tomato broth with visible small herbs, followed by layers of kidney beans with a reddish-brown color, small pieces of cooked ground meat in brown, slices of orange carrot, white shell pasta, and bits of translucent onion. The soup is garnished with a small sprig of green parsley on top. The bowl is set on a round wooden board, with a blurred white marbled textured background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lb. ground beef
1 medium onion, chopped
1 cup chopped carrots
1 cup finely chopped celery
4 cups chicken broth
3 cups tomato sauce
1 cup dry small pasta, cooked to your liking
1 can diced tomatoes, undrained
2 tsp basil
1 tsp oregano
½ tsp thyme
2 tsp granulated sugar
1 can kidney beans, drained and rinsed
1 can northern beans, drained and rinsed
3 tsp minced garlic
Parmesan cheese and chopped parsley for garnish (optional)
Salt and pepper to taste

Instructions

Step 1: Place the ground beef into a large, deep pot over medium-high heat and begin to brown it.
Step 2: Add the chopped onion, carrots, and celery. Cook until the meat is fully browned and the vegetables begin to soften. Drain any excess grease.
Step 3: Season with salt and pepper, then stir in the basil, oregano, thyme, and minced garlic. Sauté for another 30 seconds to release the herbs’ flavors.
Step 4: Reduce the heat to simmer. Pour in the chicken broth, tomato sauce, diced tomatoes with their juice, and granulated sugar. Stir well to combine. Cover and cook for 20 minutes.
Step 5: Add the drained kidney and northern beans along with the cooked pasta to the pot. Stir to combine and simmer for an additional 5 minutes.
Step 6: Serve hot, garnished with freshly chopped parsley and Parmesan cheese if desired.

Tips & Variations

For a vegetarian version, omit the ground beef and use vegetable broth instead of chicken broth.
Try using different small pasta shapes like ditalini or small shells based on preference.
Add a pinch of red pepper flakes for a hint of heat.
Fresh herbs can be substituted for dried ones to enhance the flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it has thickened. This soup can also be frozen for up to 2 months; thaw overnight before reheating.

How to Serve

A white bowl filled with a chunky soup sits on a wooden board over a white marbled surface. The soup has three main layers: the clear reddish tomato broth as the base, floating pieces of kidney beans and small pasta shells with a creamy beige texture as the second layer, and small chunks of orange carrot and brown ground meat scattered through as the third layer. There is a small sprig of green parsley placed near the center of the soup. In the background, blurred parsley and a red and white checkered cloth add color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans without rinsing them?

It’s best to drain and rinse canned beans to reduce excess sodium and improve the soup’s flavor and texture.

What type of pasta works best for this soup?

Small pasta shapes like elbow macaroni, ditalini, or small shells work well as they blend nicely with the broth and beans without overpowering the dish.

Rafael Mansero