Pasta Fagioli Soup recipe is my take on the traditional and famous Italian and Olive Garden recipe that we love to make in our family.
Rich and dense one-pot tomato soup with beef and healthy veggies!
Pasta Fazool, Pasta, and Beans, Pasta Fasul or Pasta e Fagioli...
This Italian stew is known by many names but they all mean the same. It's homey, cozy, and warm comfort food in a bowl.
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Ingredients
- Small pasta shapes - Ditalini, orechiette, small shells, cavatelli or corn pasta. Ziti, rigatoni, and fusilli are also great choices but are larger. In this case, reduce the amount that is stated for Ditalini in this recipe.
- Vegetables - just like in my Minestrone, a good variety of veggies is essential for this recipe to work. Zucchini, carrots, celery, onion, and crushed tomatoes are more common for Pasta Fagioli Soup.
- White beans - cannellini beans and Great Northern beans. Butter beans and red kidney beans. Borlotti beans and pinto beans are other our favorites. Drain and rinse them well to remove the high-sodium content. The canned beans add convenience but you can use dried beans that will need to be soaked in water overnight.
- Beef - ground beef, pork, ground chicken or turkey, or Italian sausage - all work great in this hearty soup.
- Tomato sauce, marinara or pizza sauce - I used rich tomato sauce without any add-ons and crushed tomatoes. If you don't have one of these you can substitute one of these with a good quality Italian tomato paste (tubular one).
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
How To Make Pasta Fagioli Soup
Cook meat. Brown beef in 1 tablespoon of cooking oil in a large pot over medium-high heat.
Drain excess fat and transfer to a plate, set aside.
Saute veggies. In the same pot, sauté onions, carrots, and celery in 1 tablespoon of oil over medium-high heat until tender (about 5 minutes).
Add garlic and sauté for an additional 30 seconds.
Add seasonings and beef. Next, add Italian herbs, sugar, salt, black pepper, and beef.
Cook for a few minutes until well combined.
Add liquid ingredients. Add beef broth, tomato sauce, water, and canned tomatoes.
Simmer over medium heat, bring to a boil, then reduce to medium-low heat and cook until vegetables are tender but not overly soft.
Cook pasta. Cook the ditalini pasta according to package directions, ensuring it remains al dente.
Stir in the cooked pasta to the soup, white beans, and kidney beans. Taste for seasoning.
If the soup seems to be too thick, you can thin it out with some water or broth.
Allow to cook 1 minute longer.
Serve! Stir in parsley, and serve warm with grated Parmesan cheese.
Tips
- For the vegetarian version, omit the beef and broth. Increase beans or use cooked lentils for protein, and consider pan-fried tempeh as a tasty alternative to ground beef.
- Don't overcook the pasta - it should be al dente. After boiling, rinse it under cold water to prevent further cooking.
- Spicy kick - add a drizzle of hot sauce or red pepper flakes towards the end of cooking for a smoky element and intensified flavor.
What To Serve With Pasta Fagioli
This hearty soup is a meal on its own.
Serve with parmesan cheese, Italian salad and crusty bread on the side!
Freezing And Storing Instructions
- To Store. Once cooked, cool the soup before storing it in airtight containers and refrigerate for up to 3 days.
- To Freeze. Exclude the cooked pasta when freezing to avoid mushiness during reheating. Follow the instructions, leaving out the pasta, as it tends to change texture when frozen and reheated.
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Recipe
Pasta Fagioli Soup Recipe
INGREDIENTS
- 1 pound lean ground beef
- 1 ½ cups chopped yellow onion
- 1 cup carrots, diced
- 1 cup celery, about 3 stalks, sliced
- 1 tablespoon minced garlic cloves
- 2 ½ cup tomato sauce, or passata
- 3 cups low-sodium beef broth
- ½ cup water, then more as desired
- 1 15 oz can crushed tomatoes
- 2 teaspoon granulated sugar
- 1 ½ tablespoon Italian seasoning, Herbs and spices
- Salt and freshly ground black pepper
- 2 tablespoon olive oil, divided
- 1 cup uncooked gluten free small pasta , ditalini, elbows, shells
- 1 15 ounce can dark red kidney beans, drained and rinsed
- 1 15 ounce can cannellini beans (white beans), drained and rinsed
- finely shredded Romano or Parmesan cheese, for serving
- Chopped fresh parsley for serving
INSTRUCTIONS
- In a large soup pot or dutch oven, heat 1 tablespoon of cooking oil and brown beef over medium high heat.
- Drain excess fat and transfer to a plate, set aside.
- In the same pot, add 1 tablespoon oil and cook onions, carrots, and celery, over medium high heat until tender about 5 minutes. Add garlic and saute for 30 second more. After that, add in Italian herbs, sugar, salt, black pepper and beef. Cook for a couple of minutes until all combined.
- Add beef broth, tomato sauce, water, canned tomatoes. Simmer and bring to a boil over medium heat and then reduce the heat to medium-low heat. Cook until vegetables are tender but not overly soft.
- Meanwhile cook the ditalani pasta according packaging directions (cook until al dente)..
- Stir in the cooked pasta to the soup, white beans, and kidney beans.Taste for seasoning. If the soup seems to be too thick, you can thin it out with some water or broth.
- Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.
NOTES
- To Store. Once cooked, cool the soup before storing it in airtight containers and refrigerate for up to 3 days.
- To Freeze. Exclude the cooked pasta when freezing to avoid mushiness during reheating. Follow the instructions, leaving out the pasta, as it tends to change texture when frozen and reheated. Add the pasta once ready to reheat.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
More Olive Garden Copycat Recipes
FAQs
Essentially these two are the same thing. In the US this soup is often referred to as pasta fazool (beans) and Pasta Fagioli is an Italian name.
Minestrone Soup emphasizes a variety of veggies, as showcased in my recipe. On the other hand, Pasta Fagioli leans toward a thicker, stew-like consistency, putting the spotlight on pasta and beans rather than an abundance of veggies like in Minestrone.
For optimal flavor and nutrition, refrigerate the soup in an airtight container once cooked, and enjoy within 3 days. Reheat gently on the stovetop, bringing it to a simmer for the best results.
More One-Pot Soup Recipes
ALL DINNER recipes.
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
Margo
I tried this recipe.Simple and easy.Came out perfect!My whole family loved it.I will make this again.
Katy
Great recipe! Not hard to make and great flavor. Will definitely make again.
Julia | The Yummy Bowl
thank you katy, I'm glad you liked the recipe
Carol Nadeau
It’s delicious!
Julia | The Yummy Bowl
thank you Carol!
Laura
Is this Sodium Cobtent correct at over 19,000 mg?
Julia | The Yummy Bowl
corrected!
Marie Ottulich
Great tasting soup lots of good things in it. And pretty easy to make.
Julia | The Yummy Bowl
thank you so much Marie
Jessica D
Huge hit even with the picky kid! Served with a nice French baguette.
Julia | The Yummy Bowl
thank you Jessica, glad you liked it!
dana
We love soups that eat like meals and this was IT. So incredibly filling and tasty. Thanks so much for the recipe!
Julia | The Yummy Bowl
thank you!
Dannii
You were right - this was better than Olive Garden's. Total comfort food and cheap to make too.
Julia | The Yummy Bowl
thank you!
Tavo
The Pasta Fagioli you crafted truly outshines Olive Garden's version! It was packed with flavor, and the texture was spot on - hearty yet not too heavy. The blend of spices and the heartiness of the beans and pasta made it an instant favorite in my home. Looking forward to more such amazing recipes!
Julia | The Yummy Bowl
love to hear that! thank you so much Tavo!
Gianne
It's packed with flavor and is so hearty and comforting. The combination of pasta, beans, and vegetables is just perfect. It's even better than Olive Garden's version!
Julia | The Yummy Bowl
thank you Gianne, glad to hear this!!