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Pasta Fagioli Soup in a white pot

Pasta Fagioli Soup Recipe

Julia | The Yummy Bowl
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!
5 from 16 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Italian
Servings 6 servings
Calories 321 kcal

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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

Calories: 321kcalCarbohydrates: 27gProtein: 20gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 51mgSodium: 339mgPotassium: 1113mgFiber: 4gSugar: 9gVitamin A: 4193IUVitamin C: 16mgCalcium: 76mgIron: 4mg
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