This Pasta e Fagioli Soup Recipe is a hearty and classic recipe, which is made with ground beef and kidney beans. It’s the ultimate comfort food recipe, ready in about 1 hour 15 minutes.
Jump to RecipePasta e Fagioli Soup Recipe Ingredients Recipe
Soup Base:
- 1 tbsp vegetable oil
- 2 lbs ground beef
- 12 oz chopped onion
- 14 oz slivered carrots
- 14 oz diced celery
- 48 oz canned diced tomatoes
- 48 oz marinara sauce
- 2¾ quarts beef broth
Beans + Pasta:
- 2 cups cooked red kidney beans
- 2 cups cooked white kidney beans
- 8 oz small shell pasta
Seasoning:
- 1 tbsp dried oregano
- 2½ tsp black pepper
- 1½ tsp Tabasco sauce
- 5 tsp chopped fresh parsley
How To Make Pasta e Fagioli Soup Recipe
- Brown Beef and Veggies: In a very large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the ground beef and cook, breaking it apart, until browned. Drain any excess fat.
- Sauté Aromatics: Add the chopped onion, slivered carrots, and diced celery to the pot with the beef. Sauté for 8-10 minutes, until the vegetables begin to soften.
- Build the Soup Base: Stir in the diced tomatoes, marinara sauce, beef broth, dried oregano, black pepper, and Tabasco sauce. Stir well to combine all ingredients.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for at least 30-40 minutes to allow the flavors to meld together.
- Add Beans and Pasta: Uncover the soup and stir in the cooked red kidney beans, cooked white kidney beans, and the 8 oz of uncooked small shell pasta.
- Cook Pasta and Serve: Let the soup continue to simmer for another 10-12 minutes, or until the pasta is cooked to al dente. Stir in the fresh parsley just before serving.
Recipe Tips Recipe
- How do I keep the pasta from getting mushy? This recipe is for a large batch, and the pasta will absorb liquid and get soft in the leftovers. For the best result, cook the 8 oz of pasta in a separate pot. Add the cooked pasta directly to individual bowls, then ladle the hot soup (with the beans) on top.
- This recipe makes a ton! Can I freeze it? Yes, this is a perfect freezer meal. However, it is best to freeze the soup before adding the pasta. The pasta will not hold its texture well when frozen and reheated. Simply let the soup base (with the beans) cool, then freeze in portions for up to 3 months. Reheat on the stove and add freshly cooked pasta.
- Can I use canned beans? Yes. “2 cups cooked red kidney beans” is equivalent to one 15-oz can, rinsed and drained. This recipe calls for 4 cups total, so you will need one can of red kidney beans and one can of white kidney beans (like cannellini).
- Is this soup spicy? No, it’s very mild. The 1.5 tsp of Tabasco just adds a slight background warmth, not heat. If you’re sensitive, you can reduce it. If you like more spice, add a pinch of red pepper flakes along with the oregano.
What To Serve With Pasta e Fagioli Soup Recipe
This hearty soup is a full meal, but it’s even better when paired with these classics.
- Warm, crusty bread or garlic bread (for dipping)
- A simple Caesar salad or garden salad with vinaigrette
- A sprinkle of extra grated Parmesan cheese on top
How To Store Pasta e Fagioli Soup Recipe
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. Be aware the pasta will continue to swell and absorb the broth, making the soup thicker. Freeze: As mentioned in the tips, freeze the soup without the pasta for the best results, for up to 3 months.
Pasta e Fagioli Soup Recipe Nutrition Facts Recipe
(Per serving, assuming 12 large servings from this batch)
- Calories: ~410 kcal
- Total Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 55mg
- Sodium: 1150mg
- Total Carbohydrate: 35g
- Dietary Fiber: 7g
- Sugars: 10g
- Protein: 26g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It literally means “pasta and beans” in Italian. It’s a classic, hearty “peasant” dish designed to be filling and affordable.
Yes. Brown the beef and drain the fat first. Add the browned beef, all the “Soup Base” and “Seasoning” ingredients to the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Stir in the (canned) beans. Serve over separately-cooked pasta.
They are very similar! Pasta e Fagioli is primarily focused on pasta and beans. Minestrone is generally a more vegetable-heavy soup that can include a wider variety of veggies like zucchini, green beans, and potatoes.
Pasta e Fagioli Soup Recipe
Course: SoupsCuisine: Italian-AmericanDifficulty: Easy16
servings15
minutes1
hour410
kcalA hearty, restaurant-style “pasta and beans” soup with ground beef, two kinds of beans, and a rich, flavorful tomato broth.
Ingredients
1 tbsp vegetable oil
2 lbs ground beef
12 oz chopped onion
14 oz slivered carrots
14 oz diced celery
48 oz canned diced tomatoes
48 oz marinara sauce
2¾ quarts beef broth
2 cups cooked red kidney beans (1 can)
2 cups cooked white kidney beans (1 can)
8 oz small shell pasta
1 tbsp dried oregano
2½ tsp black pepper
1½ tsp Tabasco sauce
5 tsp chopped fresh parsley
Directions
- Heat oil in a very large pot. Brown the ground beef; drain fat.
- Add onion, carrots, and celery; sauté for 8-10 minutes until soft.
- Stir in tomatoes, marinara, beef broth, oregano, pepper, and Tabasco.
- Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes.
- Stir in the (canned) beans and the uncooked pasta.
- Simmer for 10-12 more minutes, until pasta is al dente.
- Stir in fresh parsley and serve hot.
Notes
- For best results (especially for leftovers), cook the pasta separately and add it to each bowl before serving.
- This soup freezes beautifully, but you should freeze it before adding the pasta.
- This is a very large, restaurant-sized batch. It’s great for a crowd or for meal-prepping/freezing.
