Pasta fa*gioli (2024)

Italian for “pasta and beans,” Pasta fa*gioli should also translate to “best soup.” A hearty combination of pantry staples, veggies, beans, and ground beef, the flavor and satisfaction level far exceed the humble ingredients.

Why You’ll Love This Hearty Pasta e fa*gioli Recipe

• Like Olive Garden, But Better. You probably know pasta fa*gioli from Olive Garden. Like Minestrone Soup, it’s made with pasta, beans, and vegetables, but it’s more brothy than pasta fa*gioli. As for the difference between this pasta fa*gioli recipe and what you may have had at a certain Italian chain restaurant, let me assure you that this recipe is way better than bottomless breadsticks!
• Easy to Make. This pasta fa*gioli recipe is simple enough for a beginner cook, but scrumptious enough to please the discerning expert. It’s prepared in one pot, and the extra step of pureeing the soup makes for the perfect, creamy consistency.
• Budget Friendly. Bust out the ground beef from the freezer and those canned tomatoes you’ve had stacked in the back of the pantry since 2020! This recipe yields a generous portion, and like a good pot of chili, it tastes even better reheated the next day.
• Flexible. Feel free to channel Barefoot Contessa as you prepare this pasta fa*gioli using your cooking creativity; this soup is flexible and forgiving to incorporate the veggies, beans, and noodles you have on hand.

How to Make Pasta fa*gioli

The Ingredients

• Ground Beef. Use 90% to 93% to keep this recipe leaner. Be sure to check out my other Ground Beef Dinner Ideas too!
• Beans. Two cans of beans (no need to soak dry beans!) make this soup even more hearty and filling. I used a mix of dark or light red kidney beans and white beans, such as Great Northern, cannellini beans, or navy beans.
• Vegetables. A base of sauteed onion and carrot builds a flavorful base. Feel free to add or subtract your favorite vegetables. You could add sweet potato, mushrooms, or celery stalk along with the carrots, and/or stir in a leafy green at the end, like spinach or kale, until wilted.
• Herbs and Spices. Fresh minced garlic, bay leaf, and Italian seasoning add familiar Italian flavors to the soup, with crushed red pepper for a pinch of heat, and fresh herbs like parsley or basil as a final finishing touch.
• Tomatoes. A large can of crushed tomatoes adds depth to the broth.
• Broth. I recommend low sodium chicken broth to control the salt level, but you can also use vegetable broth.
• Red Wine Vinegar. The pop of acidity balances all the flavors.
• Pasta. The traditional noodle choice for pasta fa*gioli is ditalini pasta, but you can use any small pasta, such as small shells or elbow macaroni. I use whole wheat noodles to add more protein and fiber to the dish.
• Parmesan. For a pro chef move, simmer a Parmesan rind in your soup, and freshly grate Parmesan over the top when serving. This is no time for the green can.

The Directions

1. Brown. Cook the ground beef in a Dutch oven or large soup pot. Remove to a plate.

2. Cook the Veggies. Sauté vegetables in olive oil over medium heat. Add garlic.

3. Simmer. Add 1 cup of the chicken broth and simmer.

4. Add the Crushed Tomatoes. Increase heat to medium high. Simmer.

5. Simmer More. Add remaining broth, beans, seasoning, and Parmesan rind. Simmer for 10 minutes.

6. Puree. Blend a portion of the soup.

7. Make It Thick. Stir blended portion back into the pot.

8. Add the Pasta. Stir in the pasta, bring to a simmer, and cook until the pasta is al dente, or tender to your preference.

9. Finish. Stir in the vinegar, parsley, and cooked beef. Serve hot with a sprinkle of Parmesan cheese, drizzle of olive oil, and additional fresh herbs. ENJOY!

Storage Tips

If you know you are going to have leftovers or are making freezer pasta fa*gioli soup for a future meal, I recommend:

• Keeping the cooked pasta separate from the soup rather than mixing it into the pot of soup.
• This will prevent the pasta from becoming mushy as it is stored.
• Mix in cooked pasta while reheating the soup.

What to Serve with Pasta fa*gioli

• Salad. Arugula Salad is my go-to easy side salad to pair with any dinner. Or try Italian Chopped Salad for something more hearty.
• Bread. Garlic bread is a must with Italian soup! This No Knead Focaccia or Crock Pot Bread is a homemade bread that’s approachable for anyone to make.

Recipe Tips and Tricks

• Swap in Dried Beans. Pasta fa*gioli is a great opportunity to put heirloom beans to use! You’ll need about 1 1/2 cups of cooked dried beans for every can of beans in the recipe.
• Don’t Use an Immersion Blender. An immersion blender is definitely a handy tool for soups specifically, but for soups that you do not want totally pureed or you are specific about the elements you want to remain intact, it can be easy to accidentally go overboard and not achieve the desired texture. For this soup, I recommend scooping a portion of the soup into a blender so you don’t blend all of it.
• Make It Meatless. This pasta fa*gioli soup recipe does contain ground beef, but it can be easily omitted, and additionally, use vegetable broth instead of chicken broth to make it vegetarian. The soup will still be plenty hearty and filling without the meat thanks to the beans.