Classic Italian Pasta e Fagioli
This Pasta e Fagioli is an authentic Italian comfort food that’s packed with flavor! Loaded with tender pasta, hearty beans, savory ground beef, and a medley of fresh vegetables, this dish is perfect for a cozy dinner. Whether you’re craving a warm, homemade soup or a hearty one-pot meal, this recipe is a must-try!
Why You’ll Love This Pasta e Fagioli:
Rich & Savory: Bursting with Italian herbs, tomato broth, and tender beef
Hearty & Filling: Packed with protein, fiber, and fresh veggies
Easy to Make: A one-pot wonder that’s great for meal prep
Comforting & Delicious: The perfect fall and winter soup
Ingredients:
Base & Protein:
2 Tbsp olive oil, divided
1 lb lean ground beef
Vegetables:
1 ½ cups yellow onion, chopped
1 cup diced carrots (about 2 medium)
1 cup diced celery (about 3 stalks)
3 cloves garlic, minced (1 Tbsp)
Broth & Flavor:
3 (8 oz) cans tomato sauce
2 (14.5 oz) cans low-sodium chicken broth
½ cup water, plus more as needed
1 (15 oz) can diced tomatoes
2 tsp granulated sugar
1 ½ tsp dried basil
1 tsp dried oregano
¾ tsp dried thyme
½ tsp dried marjoram
Salt & freshly ground black pepper, to taste
Pasta & Beans:
1 cup dry ditalini pasta
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can great northern beans, drained and rinsed
Garnishes:
Finely shredded Romano or Parmesan cheese
3 Tbsp minced fresh parsley
How to Make Pasta e Fagioli:
Brown the Beef: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add ground beef and cook until browned. Drain excess fat and set aside.
Sauté the Veggies: In the same pot, heat 1 Tbsp olive oil. Add onions, carrots, and celery, and cook for about 6 minutes until softened. Stir in garlic and sauté for another minute.
Build the Broth: Pour in chicken broth, tomato sauce, water, diced tomatoes, and add sugar, basil, oregano, thyme, marjoram, salt, and pepper. Stir in the cooked beef. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes until veggies are tender.
Cook the Pasta: Meanwhile, cook ditalini pasta according to package directions until al dente. Drain and set aside.
Combine Everything: Stir in the cooked pasta, kidney beans, and great northern beans. If the soup is too thick, add a bit more broth or water. Let it simmer for 1 minute.
Serve & Enjoy! Stir in fresh parsley and serve hot with a generous sprinkle of Parmesan or Romano cheese.
Perfect Pairings for Pasta e Fagioli:
Garlic Bread Perfect for soaking up that rich, flavorful broth!
Italian Chopped Salad A fresh and zesty side dish.
Love This Recipe? Try These Too!
Creamy Tuscan Chicken Pasta
Slow Cooker Minestrone Soup
Garlic Butter Shrimp Scampi
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