Name: Pasta e Fagioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 lb ground beef or Italian sausage; 1 yellow onion, chopped; 3 garlic cloves, minced; 2 ribs celery, diced; 2 carrots, diced; 1 can (28 oz) crushed tomatoes; 4 cups beef or chicken broth; 1 can (15 oz) red kidney beans, drained and rinsed; 1 can (15 oz) cannellini beans, drained and rinsed; 1 cup elbow macaroni or ditalini pasta; 1 1/2 tsp Italian seasoning; 1 bay leaf; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh parsley, chopped (optional)

Craving a warm, cozy bowl of comfort food that feels like a hug from an Italian grandma? Pasta e Fagioli is the answer. This hearty Italian soup blends tender pasta, creamy beans, flavorful ground meat, and a tomato-based broth to create a dish that’s both rustic and soul-satisfying. Whether you’re feeding a crowd or meal-prepping for the week, this classic delivers comfort in every spoonful.

The beauty of Pasta e Fagioli lies in its simplicity. Rooted in Italian cucina povera, or “peasant cooking,” it turns humble pantry ingredients into something magical. It’s a meal that doesn’t need frills—just a deep pot, a handful of ingredients, and a little patience. Ready to simmer your way to dinner bliss?

Preparation Phase & Tools to Use

Dutch Oven or Large Soup Pot: This is your workhorse. A sturdy, heavy-bottomed pot ensures even heat distribution, allowing the soup to simmer gently and develop flavor without burning. Cast iron or enameled Dutch ovens are ideal.

Wooden Spoon: Essential for stirring the sofrito (your onion, celery, and carrot base) and breaking up the ground meat without scratching your pot.

Sharp Chef’s Knife & Cutting Board: Precision is key for evenly chopping vegetables so they cook at the same rate and infuse flavor into your broth.

Measuring Cups & Spoons: Helps you maintain consistency, especially when balancing the tomato base and seasoning levels.

Ladle: Once it’s ready, you’ll need this to serve generous scoops of that hearty goodness into bowls without making a mess.

Optional: Immersion Blender: If you like a creamier texture, blending a portion of the soup can give it that extra velvety finish without cream.

Ingredients for the Pasta e Fagioli

Ground Beef or Italian Sausage: This is the base flavor provider, adding richness and savory depth to the broth. Use a lean blend or Italian sausage for added spice.

Yellow Onion: A fundamental aromatic that builds the flavor foundation for the soup.

Garlic Cloves: Adds that warm, pungent kick essential to Italian cooking.

Celery & Carrots: These bring sweetness and texture, balancing the meatiness of the dish.

Crushed Tomatoes: Forms the body of the broth, adding acidity, color, and depth.

Beef or Chicken Broth: Helps tie everything together with a savory, comforting base.

Red Kidney Beans & Cannellini Beans: The “fagioli” part of the name! They offer protein, texture, and creaminess.

Elbow Macaroni (or Ditalini): The pasta soaks up the flavor and gives each bite a delightful chew.

Italian Seasoning & Bay Leaf: These seasonings infuse the soup with earthy, herbaceous flavor.

Salt & Black Pepper: Crucial for seasoning the layers as they build.

Fresh Parsley (Optional): A sprinkle at the end for a pop of freshness.

How To Make the Pasta e Fagioli

Step 1: Sauté the Aromatics

In a large Dutch oven, heat olive oil over medium heat. Add chopped onion, celery, and carrot. Cook for about 5-6 minutes until they soften and begin to caramelize slightly. Stir in minced garlic and cook for 1 minute.

Step 2: Brown the Meat

Add the ground beef or sausage to the pot. Break it up with a wooden spoon and cook until browned and no longer pink. Drain any excess fat if needed.

Step 3: Build the Base

Stir in the crushed tomatoes, Italian seasoning, and bay leaf. Pour in the broth, scraping up any browned bits from the bottom for extra flavor. Let it simmer for about 10 minutes.

Step 4: Add Beans & Simmer

Add the drained kidney beans and cannellini beans. Simmer everything together for another 15-20 minutes, allowing the flavors to meld beautifully.

Step 5: Cook the Pasta Separately

In a separate pot, cook the elbow macaroni until al dente. Drain and set aside. Keeping the pasta separate prevents it from soaking up all the broth.

Step 6: Combine & Serve

Add the pasta to the soup just before serving. Stir in chopped parsley if using. Taste and adjust salt and pepper. Ladle into bowls and serve hot!

How to Serve and Store Pasta e Fagioli

Pasta e Fagioli is best served hot and fresh, with the pasta added just before eating to keep the texture perfect. Ladle generous portions into bowls and top with a sprinkle of grated Parmesan and a pinch of fresh parsley. Pair it with crusty bread or garlic toast for a full, comforting meal.

For storing, keep the soup and pasta separate if possible. The soup base can be refrigerated in an airtight container for up to 4 days. Pasta tends to absorb liquid and become mushy, so store it in a separate container. When reheating, combine only the portion you plan to eat. It also freezes well (without pasta) for up to 3 months.

Frequently Asked Questions

How is Pasta e Fagioli different from minestrone?

Pasta e Fagioli focuses on beans and pasta, with fewer vegetables and no green beans or zucchini like minestrone. It also tends to have a thicker, heartier consistency.

Can I make Pasta e Fagioli vegetarian?

Absolutely! Just omit the meat and use vegetable broth instead. You can even add more beans or mushrooms to keep it filling.

What pasta is best for Pasta e Fagioli?

Ditalini is traditional, but elbow macaroni, small shells, or any short pasta will work. Choose something small that holds broth well.

Do I need to soak canned beans?

Nope! Canned beans are ready to use. Just rinse and drain them before adding to reduce excess salt and starch.

Can I make this in a slow cooker?

Yes, brown the meat and sauté the vegetables first, then add everything (except pasta) to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in cooked pasta before serving.

What toppings go well with Pasta e Fagioli?

Grated Parmesan, a drizzle of olive oil, or even a splash of balsamic vinegar can elevate the final flavor. Fresh herbs like parsley or basil add a bright finish.

Want More Italian Soup and Pasta Ideas?

If you loved the comforting richness of Pasta e Fagioli, there’s a whole range of cozy dishes waiting for you next.

Warm up with my Hearty Tuscan Bean Soup, which takes a lighter, herby approach with white beans and leafy greens. Craving a richer bowl? The Creamy Sausage Gnocchi Soup wraps everything in a creamy blanket that feels like a warm embrace.

Or go for something a little zesty like Wendy’s Chili Recipe—a meaty, bean-packed option that gives that fast-food favorite a homemade upgrade.

Prefer a pasta-forward dish? Check out Delicious Beef Bowtie Pasta—perfectly sauced and packed with savory goodness.

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If you give this a try, I’d love to hear your take. Did you use sausage instead of beef? Add extra beans? Maybe tossed in kale or spinach? Leave a comment—I always love seeing how others make these recipes their own.

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