Here’s a hearty, comforting Pasta Fagioli Soup—classic Italian-style, packed with beans, pasta, and rich tomato flavor 🍲🇮🇹
Pasta Fagioli Soup (Italian Bean & Pasta Soup)
⭐ Why You’ll Love This Soup
- Thick, hearty, and filling
- Simple pantry ingredients
- Comfort food perfect for any season
- Tastes even better the next day
🛒 Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 lb ground beef (or Italian sausage)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- ½ tsp red chili flakes (optional)
- 1 can (15 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef or chicken broth
- 1 can (15 oz) kidney beans, drained & rinsed
- 1 can (15 oz) cannellini beans, drained & rinsed
- 1 cup small pasta (ditalini, elbow, or shells)
- 2 tbsp fresh parsley or basil, chopped
- Grated Parmesan cheese for serving
👩🍳 Directions
Step 1: Sauté the Base
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook 5–7 minutes until soft.
- Add garlic and cook 30 seconds.
Step 2: Brown the Meat
- Add ground beef.
- Cook until browned, breaking it up.
- Drain excess fat if needed.
Step 3: Build the Soup
- Stir in salt, pepper, Italian seasoning, and chili flakes.
- Add crushed tomatoes, tomato sauce, and broth.
- Bring to a gentle boil.
Step 4: Simmer
- Reduce heat and simmer 20 minutes.
Step 5: Add Beans & Pasta
- Stir in kidney beans, cannellini beans, and pasta.
- Simmer 10–12 minutes, until pasta is tender.
Step 6: Finish
- Taste and adjust seasoning.
- Stir in fresh parsley or basil.
🍽️ Serving Suggestions
- Top with grated Parmesan
- Serve with crusty bread or garlic bread
- Drizzle with olive oil before serving
🔥 Pro Tips
- Cook pasta separately if storing leftovers (prevents soggy pasta)
- For thicker soup, mash some beans before adding
- Use Italian sausage for deeper flavor
- Add spinach or kale for extra nutrition
🧊 Storage
- Refrigerate up to 4 days
- Freeze without pasta for best results (up to 2 months)
🍝 Variations
- Vegetarian: Skip meat, use vegetable broth
- Creamy: Add ¼ cup cream
- Spicy: Extra chili flakes
- Slow Cooker: 6–8 hours on low (add pasta last)