Pasta Fagioli (Hearty & Comforting)

Name: Pasta Fagioli
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 pound ground beef (15% fat); 1 sweet onion (diced); 2 medium carrots (sliced); 1 red bell pepper (diced); 2 sticks celery (chopped); 5-6 cloves garlic (minced); 1 Parmesan rind; 15 ounces crushed tomatoes (one can, or tomato sauce); 6 cup broth or stock; 2 teaspoons dried basil; 2 teaspoons Italian seasoning; 1 teaspoon Kosher salt (or to taste); 15 ounces cannellini beans (rinsed and drained, one can); 1 cup small-cut pasta or protein pasta; shredded Parmesan cheese or chopped fresh parsley ( to serve)

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This Pasta Fagioli is comfort in a bowl! A classic Italian soup featuring white beans and pasta in a rich tomato broth with ground beef. Packed with veggies and protein, it’s a satisfying meal that’s perfect for chilly winter evenings.

A white bowl of pasta fagioli soup with a spoon.

The basic idea with pasta e fagioli is the combination of beans and pasta in a brothy soup. There are many variations on the classic, with this version featuring ground beef, which adds richness to the otherwise lean broth. I also add a Parmesan rind, which really infuses the soup with a load of extra flavor.

This is one of my favorite things to make when anyone in the family is feeling under the weather, as it’s so nourishing and comforting! For more tasty pasta soups, try my Chicken Gnocchi Soup or Vegetarian Lasagna Soup.

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

35 mins

Ingredients Needed

Below are the ingredients you’ll need to make Pasta Fagioli. The full quantities are listed on the recipe card further down the post in the recipe card.

Ground beef: I like to use a 85% lean, 15% fat ground beef as it has a good balance of flavor and richness without being too fatty. You can use lean ground beef if you want the soup to be less rich. Ground turkey also works well.
Sweet onion: Has a sweet, mild flavor. You can use a yellow onion or a couple of shallots instead if you want a bit more of that onion flavor to shine through.
Carrots, bell pepper & celery: Form a flavorful vegetable base along with the onion which brings some sweetness and rounds out the broth.
Garlic: I prefer fresh garlic for its best flavor, but garlic powder will work in a pinch. You can use pre-chopped garlic to speed up prep.
Parmesan rind: A secret ingredient to flavorful broths. The Parmesan rind adds a delicious savory flavor to the broth. I like to store mine in the freezer so they’re ready to add whenever I’m making soup.
Crushed tomatoes: You can also use whole canned tomatoes, just crush them with your hands before adding to the pot. Passata or tomato sauce works too; it’ll make the soup texture smoother.
Broth or stock: Beef, chicken, or vegetables work great here.
Italian seasoning & dried basil: Add lots of delicious herbal flavor to the soup, and they are so easy to use. You can use fresh, chopped basil instead if you like, just stir it in at the end of cooking.
Cannellini beans: Also known as white beans, they bring fiber, protein, and a creamy texture to the soup. You can swap them out for borlotti beans, chickpeas, or any other white beans if you like.
Short-cut pasta: Small pasta shapes are great for soups, as they distribute evenly, so you get some in each bite. I like macaroni or orzo here. Protein pasta can help increase protein intake.
Grated Parmesan & chopped parsley: An optional garnish for the soup. The parsley adds a lovely freshness to balance the rich beef, and the Parmesan adds a salty kick.

How to Make Pasta Fagioli

process shot to cook the ground beef and adding veggies to the pot.

Step 1: Cook the beef in a Dutch oven over medium heat. Once the beef is no longer pink, add in the chopped onion, carrots, pepper, celery, and garlic. Continue to cook, stirring often, for 6-8 minutes.

✏️ If you do not have a Dutch oven, it’s fine to use any lidded pot you have on hand. Another great option for the beef would be ground turkey, if you like.

process shot to sear the veggies with the beef and adding tomato sauce and other seasonings.

Step 2: Add the parmesan rind, crushed tomatoes, broth, and seasonings. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.

✏️ Use any broth you have on hand or mix warm/hot water with chicken or beef bouillon. For the crushed tomatoes, you may use tomato sauce instead.

process shot to add the pasta to the pot with the broth for the soup.

Step 3: Once the soup has cooked, add the beans and pasta. Any short pasta you have on hand will work here. Continue simmering for about 10 minutes, or until the pasta is al dente. If the sauce is not thick enough to your liking, you may let it simmer for a few more minutes.

Step 4: Serve the soup warm, with freshly shredded parmesan and chopped parsley.

Variations & Tips

Got any leftover shredded chicken? You can use it instead of the ground beef.
Make it creamy: Try mashing some of the beans with a potato masher before adding to the pot. It’ll lend a creamy texture to the soup.
Change up the pasta: Swap out the short-cut pasta for fresh gnocchi for a delicious variation.
Add more greens: Stir in baby spinach or chopped kale at the end of cooking, then simmer until just wilted.
Vegetarian version: Leave out the beef and use vegetable broth. You can also double up on the beans or add some cooked lentils for extra protein.
Meal prep: If you plan to make this for meal prep, cook the pasta separately in a pot of well-salted, boiling water. Let it cool and store it separately from the soup. If you store cooked pasta in the soup, it’ll continue to absorb liquid and will become mushy.

Three white bowls of pasta fagioli soup on a grey background.

Common Questions

How do I store it?

Allow leftover soup to cool, then transfer to an airtight container. Store in the fridge for up to 3 days.

How do I reheat it?

Warm the soup (with the pasta, if stored separately) in a pot over a medium-low heat, stirring occasionally, until piping hot. Alternatively, microwave individual portions in microwave-safe bowls until piping hot throughout.

Can it be frozen?

It’s best to cook and store the pasta separately if freezing (if the pasta is frozen in the soup, it can become mushy when defrosted). Let the soup and the cooked pasta cool, then store separately in airtight containers in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Can it be made gluten-free?

Yes! Simply swap the pasta for a gluten-free variety. Also, check that the broth you’re using is certified as suitable for celiacs.

Why does my soup taste bland?

This can result from under-seasoning the broth with salt. It can also be down to a lack of acidity, so try adding a squeeze of fresh lemon or a splash of vinegar to the soup.