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!
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Pasta Fagioli Recipe
Pasta Fazool, Pasta and Beans, Pasta Fasul, or Pasta e Fagioli...
Whatever name you know it by, this Italian classic is the ultimate comfort food.
It's warm, hearty, and packed with rich, savory flavors reminiscent of an Olive Garden favorite but made even better at home. Plus, it's ready in just 30 minutes and made in one pot-easy cleanup, too!
A s a food professional, I focus on healthier recipes, I believe in treating yourself every now and then. This dish is cozy, satisfying, and perfect for a wholesome family meal.
If you're craving more comforting recipes, don't miss my healthy Tuscan soup, vegetarian lentil stew, carrot soup, southern black eyed peas and sauerkraut soup. They're all delicious ways to warm up on chilly nights!
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 add-ons and crushed tomatoes. If you don't have one, you can substitute a good-quality Italian tomato paste (tubular one).
📋 You can find the full ingredient list in the Recipe Card below the article.
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 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 refrigerate for up to 3 days. I use these glass meal prep containers to store leftovers - they keep everything fresh for 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.
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Pasta Fagioli Soup Recipe
Ingredients
Method
- 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.
Nutrition
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.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
More Olive Garden Copycat Recipes
Pasta Fagioli Soup: FAQs
Essentially these two are the same thing.
In the US, this soup is often called 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, focusing on pasta and beans rather than an abundance of veggies like in Minestrone.
Once cooked, refrigerate the soup in an airtight container and enjoy within 3 days for optimal flavor and nutrition.
For the best results, reheat gently on the stovetop, bringing it to a simmer.
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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!!