Pasta E Fagioli Soup

The Pasta E Fagioli Soup recipe is a hearty Italian soup with ground beef, delicious beans, tender vegetables, and Ditalini pasta topped with freshly shredded Parmesan cheese.

Our family first learned of this famous Pasta E Fagioli soup recipe from friends. Their whole family raved over this delicious pasta soup, especially the kids. And we all know that winning over the tiniest humans in our houses is half the battle, so we had to try Pasta E Fagioli soup. It didn’t disappoint! It was full of good flavors from the tomato-based broth, not ‘spicy,’ and fun with the tiny Ditalini pasta. Being Midwestern to the core, we light-heartily describe this classic soup as a happy marriage between good Italian flavors and a hearty chili base. All delicious and yummy and perfect for warming the soul!

Pasta E Fagioli Soup became popular in the US through Olive Garden and it’s many Olive Garden copycat recipes. However, Pasta E Fagioli has always been a classic Italian soup with its hearty beef and beans, dandy pasta, tender veggies, and rich Italian broth.

What does Pasta E Fagioli mean?

If you, like me, wonder why the name, here’s the language breakdown for Pasta E Fagioli. Fagioli is pronounced (fah-jo-lee). The Italian word for beans is “fagioli.” In Italy today, you would order “pasta e fagioli,” which means “pasta and beans.” And now you know.

How to Make Pasta E Fagioli Soup

Making Pasta E Fagioli Soup is relatively simple. The hardest part is preparing the diced and chopped vegetables. Then, brown the ground beef, add the beans and spices, and let it all simmer so the flavors incorporate. Towards the end, add the pasta and top servings with freshly grated parmesan cheese. This is one of the best soup recipes to keep you full and satisfied!

Ingredients to Pasta E Fagioli Soup

• 1 pound ground beef
• 1 small onion, diced
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 2 teaspoon minced garlic
  • or two garlic cloves minced
• 29 ounces diced tomatoes (2- 14.5 ounce cans)
• 15 ounces tomato sauce (1 can)
• 15 ounces red kidney beans (1 can, do not drain)
• 15 ounces Great Northern Beans (1-can, do not drain)
• 1 Tablespoon white vinegar
• 1½ teaspoon salt
• 1 teaspoon oregano
• 1 teaspoon basil
• ½ teaspoon pepper
• ½ teaspoon thyme
• 8 ounces Ditalini pasta

Instructions to Pasta E Fagioli Soup

First, brown the ground beef in a large stock pot or Dutch Oven larger than 5 Quarts over medium heat.

Then add the onion, carrot, celery, and garlic, and sauté for 10 minutes, until vegetables are tender.

Next, add the remaining ingredients, except pasta, and simmer for 1 hour, stirring often.

At 50 minutes into simmer time, cook the pasta according to the package directions until al dente. Then, drain the pasta and add it to the pot of soup. Simmer for 5-10 minutes.

Finally, top servings with freshly grated Parmesan cheese. Enjoy!

More Great Recipes

Try out these other flavorful and unique soup recipes. Our Italian Sausage Zucchini Soup is the perfect end-of-summer dish when zucchinis are plentiful and soup is making its way back into our meal rotations. We always enjoy this Hamburger Soup with Frozen Vegetables. It has all the classic flavors of a vegetable soup with a hearty kick. If you want a spicy soup recipe, try our vintage 7-can Taco Soup or this delightful Santa Fe Soup. Packed with an array of great flavors, these soups become quickly addicting!

We love a good fall dessert, and this No-Bake Pumpkin Cheesecake Delight is pumpkin pie topped with Cool Whip and an added layer of creamy cheesecake in an easy-to-make dessert perfect for your Holiday parties. So good and simply delightful!

This delicious casserole features juicy ground beef, flaky potatoes, and tender carrots, all baked in butter. This Ground Beef and Potato Casserole is the perfect hearty dish to satisfy your savory cravings. For a delightful finish, top the casserole with a sprinkle of shredded cheddar cheese and a dollop of sour cream, creating a creamy, cheesy goodness. It’s a complete meal, all in one dish.