Pasta Fagioli

When I first learned to make Pasta Fagioli, I immediately felt connected to the warmth this dish carries. As a baker who loves comforting, home-style recipes, I often look for meals that create the same feeling as pulling a fresh loaf from the oven. Pasta Fagioli does exactly that. I still remember the first chilly evening when I cooked it for friends. Because the aroma filled the kitchen quickly, everyone gathered around the pot long before dinner was served. As I stirred the hearty mix of beans, vegetables, and tender beef, I realized how special this recipe truly is. Since then, I’ve made it many times, and each time brings the same cozy comfort. Although it sounds simple, it delivers a depth of flavor that surprises people, which makes it a dependable recipe in my kitchen.

Because I love serving dishes that feel both nourishing and satisfying, this recipe has become a regular part of my rotation. Moreover, it allows me to enjoy a classic Italian-American favorite without needing complicated ingredients or a long list of steps. Although the flavors taste rich, the method stays easy enough for busy days. As I prepare it, I always appreciate how well the vegetables blend with the beans while the broth ties everything together. Since the pasta gets added at the end, each bowl stays pleasantly textured. Because the ingredients are common, I can make this soup whenever I want, and that alone keeps it valuable in my recipe collection.

Why You’ll Love This Recipe
Because every spoonful brings warmth, this recipe suits families, gatherings, or weeknight meals. Although it tastes like a slow-cooked dish, it comes together quickly. Moreover, the blend of beef, beans, and vegetables creates a complete, filling bowl. Since the flavors balance well, it pleases nearly everyone at the table.

Versatile
Because you can adjust the vegetables, beans, or seasonings easily, this recipe fits different tastes. Although the soup is hearty, you can add more broth for a lighter texture. Moreover, you can serve it with crusty bread, a fresh salad, or keep it as a standalone meal.

Budget-Friendly
Since the ingredients are simple and affordable, this recipe works well when you want something satisfying without overspending. Moreover, it makes a large batch, so leftovers become convenient lunches. Because beans and pasta stretch the meal far, you get excellent value from one pot.

Ingredients for Pasta Fagioli

• 1 lb ground beef

• 1 small yellow onion (diced)

• 2 medium carrots (diced)

• 3 ribs celery (diced)

• 2 cloves garlic (minced)

• 29 oz diced tomatoes (with liquid, 2 cans)

• 15 oz dark red kidney beans (drained, rinsed)

• 15 oz cannellini beans (drained, rinsed)

• 15 oz tomato sauce

• 1 cup beef broth

• 1 tsp dried basil

• 1 tsp dried oregano

• 1 tsp salt

• 1 tsp pepper

• 1 tsp sugar

• 8 oz Ditalini pasta

  When I prepare Pasta Fagioli, I always start by setting up my ingredients so everything moves smoothly. Because this recipe comes together quickly once the heat starts, having everything chopped and ready helps a lot. Although the steps are simple, they create a layered flavor that makes this dish special. Since the base relies on lightly browned beef and sautéed vegetables, I make sure each part cooks properly before adding the next. Moreover, the simmering time allows the beans, tomatoes, broth, and seasonings to blend beautifully. While the pasta cooks in a separate pot, the soup becomes rich and hearty, so everything comes together at the perfect moment.

  How to Make This Recipe
  Because the method is straightforward, you can follow it easily even on a busy evening. Although the soup tastes complex, the process stays very manageable. Moreover, once you learn the flow, you can prepare it almost automatically.

  Step-by-Step Instructions for Making Pasta Fagioli

  1. First, I heat my 5.5-quart Dutch oven over medium heat. Because the beef needs space to brown, spreading it evenly in the pot helps. Although it takes around seven minutes, I continue breaking it apart as it cooks so it browns uniformly. Moreover, proper browning adds depth to the final flavor.

  2. As soon as the beef finishes browning, I drain off most of the grease. Since removing extra grease keeps the soup lighter, I leave just a small amount for added flavor. Then I add the diced onion, carrots, and celery. Because these vegetables form the aromatic base, I stir occasionally for about ten minutes. Although the vegetables soften gradually, I wait until they become slightly tender. After that, I add the minced garlic and sauté it for one to two minutes. Since garlic burns easily, I stir gently so it releases flavor without darkening.

  3. Next, I add all the remaining ingredients except for the pasta. Because the tomatoes, beans, tomato sauce, broth, basil, oregano, salt, pepper, and sugar create the full body of the soup, I stir everything well to blend. Although the soup already looks hearty at this stage, I let it simmer for twenty minutes. Since simmering develops flavor, I keep the heat steady and occasionally stir so nothing sticks.

  4. While the soup simmers, I cook the pasta in a separate pot according to the package instructions. Although it might seem easier to cook pasta directly in the soup, doing it separately keeps the texture perfect. Moreover, it prevents the pasta from absorbing too much broth. Once the pasta finishes, I drain it thoroughly.

  5. Finally, I add the drained pasta to the soup just before serving. Because adding it at the end helps maintain firmness, each spoonful feels pleasantly balanced. Although optional, I sometimes top each bowl with basil or fresh parmesan. Moreover, the garnish gives the dish a fresh, bright finish.

  Quick and Easy
  Because the steps are simple and ingredients are familiar, this recipe fits perfectly into weeknight cooking. Although it tastes slow-cooked, it requires less than an hour. Moreover, the process becomes even smoother once you’ve made it a few times.

  Customizable
  Since the soup welcomes many variations, you can adjust it to fit different preferences. Although the traditional version uses Ditalini, you can use other small pasta shapes. Moreover, you can increase the vegetables or switch the bean types. Because the broth quantity is flexible, you can make the soup thicker or lighter based on your taste.

  Crowd-Pleasing
  Because Pasta Fagioli is hearty, flavorful, and comforting, it satisfies large groups easily. Although it’s simple, its warm and rustic taste appeals to many people. Moreover, the recipe yields a generous amount, making it ideal for gatherings, family dinners, or meal prep

  FAQs

  Can I use a different type of pasta for this recipe?
  Yes, because the soup is flexible, you can replace Ditalini with any small pasta shape. Although Ditalini works best, small shells, elbows, or mini penne also blend well. Moreover, choosing a similar size helps the texture stay balanced.

  Can I make this recipe ahead of time?
  Yes, since the flavors improve as the soup rests, Pasta Fagioli works well for meal prep. Although the pasta may absorb broth over time, you can keep the pasta separate and combine it when serving. Moreover, adding a splash of broth helps restore consistency.

  Can I freeze Pasta Fagioli?
  Yes, because the soup freezes well without the pasta, you can store it for several months. Although freezing pasta can make it soft, freezing the soup alone keeps the quality high. Moreover, cooking fresh pasta later ensures the best texture.

  Can I use low-sodium broth?
  Yes, since seasoning levels vary, low-sodium broth works well. Although the flavor stays slightly milder, you can adjust salt to taste. Moreover, controlling sodium allows better customization.

  Can I replace ground beef with another protein?
  Yes, because the recipe is versatile, you can use ground chicken, ground turkey, or even omit meat. Although the flavor changes slightly, the soup remains hearty. Moreover, beans maintain thickness regardless of protein choice.

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  Pasta Fagioli

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  This Pasta Fagioli is a hearty, comforting soup made with ground beef, vegetables, beans, tomatoes, and tender pasta. It delivers rich flavor while staying simple to prepare. The ingredients blend into a warm, satisfying bowl that works for family dinners, gatherings, or meal prep.

  • Total Time: 55 minutes
  • Yield: 20 servings 1x

  Ingredients

  Scale 1x2x3x

  • 1 lb ground beef

  • 1 small yellow onion, diced

  • 2 medium carrots, diced

  • 3 ribs celery, diced

  • 2 cloves garlic, minced

  • 29 oz diced tomatoes (with liquid, 2 cans)

  • 15 oz dark red kidney beans, drained and rinsed

  • 15 oz cannellini beans, drained and rinsed

  • 15 oz tomato sauce

  • 1 cup beef broth

  • 1 tsp dried basil

  • 1 tsp dried oregano

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp sugar

  • 8 oz Ditalini pasta

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  Instructions

  • Heat a 5.5-quart Dutch oven over medium heat. Add the ground beef and brown it for about 7 minutes while breaking it apart so it cooks evenly.

  • After the beef has browned, drain off most of the grease, leaving a small amount for flavor. Add the diced onion, diced carrots, and diced celery. Cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften.

  • Add the minced garlic and sauté for 1–2 minutes, stirring to prevent burning.

  • Add the diced tomatoes with liquid, kidney beans, cannellini beans, tomato sauce, beef broth, dried basil, dried oregano, salt, pepper, and sugar. Stir to combine everything well.

  • Bring the mixture to a gentle simmer and cook for 20 minutes, stirring occasionally to prevent sticking.

  • While the soup simmers, cook the Ditalini pasta in a separate pot according to package instructions. Drain the pasta once fully cooked.

  • Add the drained pasta to the soup just before serving and stir to distribute evenly.

  • Serve warm, optionally topped with basil or parmesan.

  Notes

  • Cook pasta separately to prevent it from becoming overly soft.

  • Adjust broth to make the soup thicker or thinner.

  • Keep pasta separate if storing for meal prep to maintain texture.

  • This recipe freezes well when stored without pasta.

  • Author: Layla
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes