Pasta Fagioli Soup: Cozy One-Pot Italian Comfort Food

Pasta Fagioli Soup is a thick Italian bean and pasta stew that turns a few pantry staples into a warm, filling dinner in under an hour.

With ditalini, cannellini beans, and a tomato-beef broth base, it comes together in about 45 minutes, perfect for a weeknight or a chilly Sunday. Save it for later!

Why You'll Love This Recipe

• One pot only: everything simmers together, so cleanup takes minutes.
• Budget friendly: beans, canned tomatoes, and a little ground beef stretch into six generous bowls.
• Freezer ready: make a double batch and stash half for a busy night later.
• Kid approved: the small pasta shape and mild tomato broth win over picky eaters.
• Protein packed: beans and beef together keep you full without a second helping.

Pasta Fagioli Ingredients

• Ground beef: gives the broth body and a savory base; swap in ground turkey for a lighter pot.
• Olive oil: starts the soffritto and keeps the vegetables from sticking.
• Onion, carrot, and celery: the classic soffritto trio that builds the backbone of the flavor.
• Garlic: a few cloves added near the end of browning keep it from turning bitter.
• Diced tomatoes and tomato paste: bring acidity and color; San Marzano style cans taste richest.
• Beef broth: the liquid base; low-sodium lets you control the salt yourself.
• Cannellini beans: canned and drained, they turn creamy as they simmer, similar to the beans in our Easy Goulash Recipe.
• Ditalini pasta: small tubes that hold broth in every bite; elbow macaroni works too.
• Italian seasoning and red pepper flakes: for herb depth and a touch of heat.
• If a recipe calls for Worcestershire sauce, skip it here, since many brands include anchovies; a splash of soy sauce with a little rice vinegar gives a similar savory tang.

Head to the recipe card below for exact measurements.

Ways to Change It Up

• Swap the protein: ground turkey, chicken, or Italian-style beef sausage all work well.
• Go vegetarian: skip the meat and add an extra can of beans plus a splash more olive oil.
• Change the vegetables: zucchini and green beans in summer, kale or spinach stirred in at the end in winter.
• Turn up the heat: double the red pepper flakes or add a pinch of cayenne.
• Use a slow cooker: brown the meat first, then let everything simmer on low for 6 hours, much like our Comforting Crock Pot Chicken and Noodles.

How to Make Pasta Fagioli

1. Build the soffritto: cook onion, carrot, and celery in olive oil over medium heat until soft and fragrant, about 6 minutes.
2. Brown the beef: add the ground beef and break it apart, cooking until no pink remains, about 5 minutes.
3. Add tomatoes and broth: stir in tomato paste, diced tomatoes, beef broth, and seasoning, then bring to a gentle simmer.
4. Simmer the beans: add the cannellini beans and let the pot bubble gently for 15 minutes so the flavors meld.
5. Cook the pasta: stir in the ditalini and cook until just tender, about 9 minutes, stirring occasionally so it doesn't stick to the bottom.
6. Finish and serve: taste for salt, ladle into bowls, and top with grated parmesan.

Forecipes Team Tips

• Don't skip browning the beef: the browned bits left in the pot add real depth once you deglaze with broth.
• Add pasta late: ditalini keeps absorbing liquid, so stir it in during the last 10 minutes to avoid a too-thick, pasty soup.
• Save a parmesan rind: simmered in the broth, it adds a savory depth you can't get from grated cheese alone.
• Season in layers: add a little salt while browning the beef, then adjust again right before serving.
• Cook pasta separately if freezing: this keeps it from turning mushy once reheated.

What to Serve With It

A warm, crusty bread for dipping is the easiest match. For a potluck table, pair bowls of Pasta Fagioli Soup with something cold and crunchy, like Taco Pasta Salad, Easy Deviled Egg Pasta Salad, or Mexican Street Corn Pasta Salad on the side.

Storage and Reheating

Store leftovers in the fridge for up to 4 days in a sealed container. For the freezer, cook the pasta separately and freeze just the soup base for up to 3 months; thaw overnight in the fridge before combining with freshly cooked pasta. Reheat on the stovetop over medium-low heat for about 8 minutes, adding a splash of broth or water since the soup thickens as it sits.

Pasta Fagioli FAQ

What's the difference between pasta fagioli and minestrone?

Pasta fagioli focuses on beans and pasta in a tomato-beef broth, while minestrone is a lighter vegetable soup with more produce and less broth thickness.

Can I make Pasta Fagioli Soup vegetarian?

Yes, skip the ground beef, use vegetable broth, and add an extra can of beans for protein and body.

Can I make it ahead or double the batch?

It doubles easily in a large pot; just cook the pasta separately if you plan to make it more than a day ahead, since it keeps absorbing broth as it sits.

Pasta Fagioli Soup

A thick Italian bean and pasta soup with ground beef, tomatoes, and cannellini beans, simmered in one pot for a hearty, warming dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: Italian American

Calories: 390

Ingredients Method

Ingredients

  

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small onion diced
• 2 carrots diced
• 2 celery stalks diced
• 3 cloves garlic minced
• 2 tablespoons tomato paste
• 1 (28-ounce) can diced tomatoes
• 4 cups beef broth low-sodium
• 2 (15-ounce) cans cannellini beans drained and rinsed
• 1 cup ditalini pasta
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt plus more to taste
• 1/2 teaspoon black pepper
• 1/2 cup grated parmesan cheese for serving

Method

 

1. Cook the soffritto: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened and fragrant, about 6 minutes.
2. Brown the ground beef: Add the ground beef to the pot and break it apart with a spoon. Cook until no pink remains, about 5 minutes, then stir in the garlic for 1 minute.
3. Add tomato paste: Stir in the tomato paste and cook for 1 minute to deepen its color and flavor before adding any liquid.
4. Pour in broth and tomatoes: Add the diced tomatoes and beef broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.
5. Add beans and seasoning: Stir in the cannellini beans, Italian seasoning, red pepper flakes, salt, and black pepper. Simmer uncovered for 15 minutes to let the flavors meld.
6. Cook the pasta: Stir in the ditalini pasta and cook until just tender, about 9 minutes, stirring occasionally so it doesn't stick to the pot.
7. Taste and adjust: Taste the soup and add more salt or red pepper flakes if needed. The broth should taste rich and well seasoned.
8. Serve warm: Ladle the soup into bowls and top each with grated parmesan cheese. Serve right away with crusty bread on the side.

More Recipes You'll Love

• Copycat Olive Garden Five Cheese Ziti Al Forno, Baked to Bubbly Perfection: another baked Italian comfort dish for your dinner rotation.
• Taco Pasta Salad: a cold, zesty pasta dish that pairs well on a soup-and-salad night.
• Shrimp and Garlic Pasta: a quick seafood pasta if you want variety later in the week.