Italian Pasta Fagioli

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Italian Pasta Fagioli is the kind of dish that warms your soul from the very first spoonful. Bursting with hearty beans, tender pasta, savory ground beef, and a rich tomato broth, this Italian classic is everything you want in a comforting, homestyle meal. It’s rustic and nourishing, yet vibrant with fresh herbs and vegetables that bring it to life.

This soup strikes the perfect balance between flavor and texture—each bite gives you the softness of slow-cooked beans, the al dente bite of ditalini pasta, and the robustness of a seasoned broth layered with garlic, onions, and tomatoes. Whether served as a stand-alone meal or paired with a chunk of crusty bread, Pasta Fagioli is a crowd-pleaser that fits every season.

Why You’ll Love This Italian Pasta Fagioli

• Hearty and filling with balanced nutrition from beans, veggies, and pasta
• Great for meal prep: tastes even better the next day
• A true one-pot dish that minimizes cleanup
• Customizable: vegetarian-friendly and freezer-friendly options
• Packed with authentic Italian flavor without being overly complicated

Preparation Phase & Tools to Use (Essential Tools and Equipment)

To make the perfect Italian Pasta Fagioli, you’ll want to start with a large heavy-bottomed pot or Dutch oven. This ensures even heat distribution and allows all the flavors to marry without scorching. A sharp chef’s knife and cutting board are necessary for prepping your vegetables efficiently. You’ll also need a wooden spoon for stirring, a ladle for serving, and measuring cups and spoons to keep all proportions accurate. Finally, a colander is essential for rinsing the beans and draining pasta if cooked separately.

Preparation Tips

Chop all your vegetables before you start cooking to make the process smooth and stress-free. Rinse canned beans thoroughly to remove excess sodium and enhance flavor. If you want a thicker broth, you can mash a portion of the beans before adding them to the pot. Cook pasta separately if you’re making a large batch and plan to store leftovers, as this prevents the pasta from soaking up too much broth. Taste as you go, and adjust the seasoning toward the end of cooking for the most flavorful result.

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Ingredients for this Italian Pasta Fagioli

• 1 tablespoon olive oil
• 1 pound ground beef (or Italian sausage)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 celery stalks, diced
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 4 cups beef broth (or vegetable broth for vegetarian)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• 1 cup ditalini pasta (or any small pasta)
• Fresh parsley, chopped (for garnish)
• Freshly grated Parmesan cheese (for serving)

Step 1: Brown the Meat

Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.

Step 2: Sauté Aromatics and Vegetables

Add diced onion, garlic, carrots, and celery to the pot. Sauté for 5–7 minutes until the vegetables begin to soften and the onions are translucent. Stir frequently to avoid burning the garlic.

Step 3: Add Beans and Tomatoes

Stir in the cannellini beans, kidney beans, diced tomatoes, and tomato paste. Mix well to combine all the ingredients evenly and coat everything in the tomato base.

Step 4: Season and Simmer

Pour in the beef broth and add oregano, basil, crushed red pepper flakes (if using), and a pinch of salt and pepper. Bring the mixture to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally.

Step 5: Cook the Pasta

While the soup simmers, bring a separate pot of salted water to a boil and cook the ditalini pasta until al dente. Drain and set aside. (Optional: You can cook the pasta directly in the soup, but it may soak up the broth and become mushy over time.)

Step 6: Combine and Finish

Add the cooked pasta to the soup just before serving. Stir to combine and let it warm through for a minute or two. Taste and adjust seasoning as needed.

Step 7: Garnish and Serve

Ladle the Pasta Fagioli into bowls, then top with fresh chopped parsley and a generous sprinkle of Parmesan cheese. Serve hot with crusty bread for the ultimate cozy meal.

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Notes

Italian Pasta Fagioli is one of those recipes where the flavors deepen beautifully with time. If you’re planning to make it ahead, consider preparing the pasta separately and combining just before serving to maintain that perfect bite. This soup is also an excellent candidate for batch cooking and freezing. Simply portion it out (minus the pasta), and you’ve got a ready-to-go meal for busy days. The combination of beans provides both texture and protein, making this a surprisingly satisfying option even without meat.

Watch Out for These Mistakes While Cooking

• Overcooking the pasta: If added too early, pasta can become mushy. Always add it at the end.
• Skipping the sauté step: Developing the base flavor with aromatics like garlic, onion, and celery is key.
• Not seasoning gradually: Taste as you go. Broth, beans, and canned tomatoes all carry their own salt levels.
• Using poor-quality broth: The broth is the foundation—go with a rich, flavorful one.
• Adding all ingredients at once: Staggering the addition of ingredients ensures the right texture and flavor balance.

Storage Instructions

To store leftovers, let the soup cool to room temperature, then transfer it into airtight containers. Keep the pasta separate if you can. Refrigerate for up to 4 days or freeze for up to 3 months. When reheating from frozen, thaw in the fridge overnight and reheat gently on the stovetop. If the soup thickens too much in storage, add a splash of broth or water to loosen it.

Estimated Nutrition (Per Serving, approx.)

• Calories: 380
• Protein: 22g
• Fat: 12g
• Saturated Fat: 4g
• Carbohydrates: 48g
• Fiber: 10g
• Sugar: 6g
• Sodium: 780mg
• Cholesterol: 30mg

Frequently Asked Questions

Can I make this soup vegetarian?

Yes! Simply omit the ground beef and use vegetable broth instead of beef broth.

What kind of pasta works best?

Ditalini is the traditional choice, but any small pasta like elbow macaroni or small shells works well.

Can I use dry beans instead of canned?

Absolutely, but they’ll need to be soaked and fully cooked before adding. This will increase prep time.

How do I prevent pasta from getting soggy in leftovers?

Store the pasta separately and add it to each bowl right before serving or reheating.

Is this recipe freezer-friendly?

Yes, just freeze it without the pasta. Add freshly cooked pasta when reheating.

What other vegetables can I add?

Zucchini, spinach, kale, or even bell peppers are great additions depending on your preference.

Can I make this in a slow cooker?

Yes. Brown the meat and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6–8 hours. Add pasta in the last 20–30 minutes.

What should I serve with Pasta Fagioli?

Crusty Italian bread, a side salad, or garlic bread are perfect companions.

Conclusion

Italian Pasta Fagioli brings together everything you want in a heartwarming meal: rich flavor, satisfying texture, and a sense of tradition. It’s incredibly versatile, easy to make in large batches, and a fantastic go-to whether you need a cozy dinner or a wholesome lunch prep. With a few tips and tweaks, this one-pot wonder can become a staple in your kitchen for years to come.

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