Pasta fagioli soup is a hearty, Italian soup made with pasta, beans and sautéed vegetables in a delicious beef and tomato based sauce.
From the recipe collection of Tara Ippolito
Pasta fagioli Soup is one of the most delicious, hearty and easy to make meals of the season.Soup recipes like this one are the best on cold fall and winter nights. My family absolutely loves them, too. It’s the perfect meal to keep everyone full and happy for hours. Certain soups can truly be a real stick to your ribs dinner.The best part is that it can be on the table and ready to eat in under 30 minutes.
Simple to make meals that taste amazing, too, are always a great choice for a busy weekday dinner.My whole family loves this one and always say that it tastes even better the next day and I happen to completely agree. I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.
Why You'll Love It
- Rich, cozy and seriously satisfying with a creamy, cheesy sauce that hugs every noodle.
- Family friendly but still dinner party worthy.
- Comes together fast with simple ingredients.
Ingredients
Heres everything you'll need to make this delicious meal. You can find the full ingredients list along with measurements and instructions on the recipe card below.
- Olive Oil
- Carrots, chopped small
- Onion, chopped small
- Celery, chopped small
- Garlic, minced
- Ground Beef
- Tomato Taste
- Beef Broth
- Crushed Tomatoes
- Cannellini Beans, rinsed and drained
- Parmesan Cheese
- Baby Spinach
- Daltini Pasta
- Salt, Pepper, Red Pepper Flakes, Italian Seasoning, Garlic Powder
How To Make It
Heres how to make this delicious soup. You can find the full ingredients list along with instructions on the recipe card below.
- In a large saucepan, heat the olive oil over medium high heat and add the chopped carrots, celery, onion and garlic. Season the vegetables with the hot pepper flakes, salt, pepper and Italian seasoning and sauté them until they are soft. Add in the ground beef and break it up into small pieces with a wooden spoon until it’s cooked all the way through. Drain the fat.
- Stir the tomato paste into the beef and let that cook together for 2 minutes. Add in the beef broth, crushed tomatoes, beans and Parmesan cheese. Season the sauce with salt, pepper, Italian seasoning and garlic powder and bring the pot to a boil then reduce the heat and allow the soup to simmer for 30 minutes.
- Turn the heat up to medium high and stir in the spinach until it is wilted. Stir in the pasta and let it cook in the sauce until it is done. Let the soup cool slightly, serve warm and enjoy.
Pro Tips
- Don't Over Cook The Pasta- It will continue to soften as it sits in the hot soup,
- Adjust The Consistency- The soup will naturally thicken as it sits. Add a splash of both if you prefer a thinner consistency.
- Rinse And Drain The Beans- This will get rid of any access starchy liquid from the can and prevent the soup from becoming too starchy.
Variations
- Pasta- any kind of small pasta will do for this recipe.
- Ground Beef- the beef can be omitted completely if desired or swapped out for ground sausage, chicken or turkey.
- Broth- vegetable, beef or chicken broth are all okay to use.
Other Easy Soup Recipes
Theres nothing cozier than soup season! I've rounded up all my Best Soup Recipes so you can find them easily in one place.
Pasta Fagioli Soup
Ingredients
- 3 Tbs Olive Oil
- 2-3 Large Carrots, chopped small
- 2-3 Stalks Celery, chopped small
- 1 Large Onion, chopped small
- 3 Cloves Garlic, minced
- 1 Pound Ground Beef
- 6 Oz Tomato Paste
- 28 Oz Crushed Tomatoes
- 6 Cups Beef Broth
- 15.5 Oz Cannellini Beans, rinsed and drained
- ½ Cup Parmesan Cheese
- 5 Oz bag Fresh Baby Spinach
- 2 Cups Daltini Pasta
- 1 teaspoon Red Pepper Falkes
- Salt and Pepper to taste
- 2 Tbs Italian Seasoning
- 1 Tbs Garlic Powder
Instructions
- In a large saucepan, heat the olive oil over medium high heat and add the chopped carrots, celery, onion and garlic. Season the vegetables with the hot pepper flakes, salt, pepper and 1 tbs Italian seasoning and sauté them until they are soft.
- Add in the ground beef and break it up into small pieces with a wooden spoon until it’s cooked all the way through. Drain the fat.
- Stir the tomato paste into the beef and let that cook together for 2 minutes. Add in the beef broth, crushed tomatoes, beans and Parmesan cheese.
- Season the sauce with salt, pepper, 1 tbs Italian seasoning and garlic powder and bring the pot to a boil then reduce the heat and allow the soup to simmer for 30 minutes.
- Turn the heat up to medium high and stir in the spinach until it is wilted. Stir in the pasta and let it cook in the sauce until it is done. Finally, let the soup cool slightly, serve warm and enjoy.
Al Dente Diva says
I hope you like it. It should take about 10 minutes
Julie Menzies says
I’m going to make this tomorrow , looks fantastic !! About how long do you leave the pasta to cook?
Al Dente Diva says
I’m not sure what you mean. They’re a big print recipe button first thing on the tip
Anonymous says
This looks like a wonderful recipe. Why can’t get a “Print” button to print the recipe instead of having to scroll on my iPad?