Best Pasta Fagioli Soup

4.6 from 11 votes

Recipe by Danelle

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Posted December 13, 2021Last Updated October 1, 2024

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BEST PASTA FAGIOLI SOUP — With a tomato based broth, lean ground beef, ditalini pasta, beans and plenty of herbs and spices, this heartwarming soup is one you’ll make again and again.

There are probably a million versions of pasta e fagioli, or pasta and beans, available online. I’ve tried many of them, and this Best Pasta Fagioli Soup really is my favorite.

I’m honestly not sure what makes it so special, but I know that somehow all of the ingredients combine to make a hearty, flavorful soup that is the epitome of comfort food.

I’m not a big fan of kidney beans, which are commonly used in this soup, so I make my pasta e fagioli with cannellini beans. Great Northern beans would also work well.

I prefer the smooth, creamy texture of cannellini beans, but this soup would still be delicious with kidney beans, or even a combination of two or three types of beans.

Even my husband, who says he doesn’t like beans, ate a big bowl and came back for seconds!

This soup traditionally contains some type of very small pasta. I prefer ditalini, but it’s not always easy to find at the store.

Tiny pasta shells are a great substitution, and elbow macaroni works well too, but I wouldn’t use a pasta any larger than that or the soup will lose some of it’s traditional texture and appearance.

This recipe does make enough to feed a very large family, or a small army, but it’s even better the next day and the leftovers freeze well.

I love making it when all my boys are home for winter holidays. It’s perfect for chilly days, and a big batch means we can enjoy it for dinner one night, and a few lunches after that.

Although the ingredient list for the Best Pasta Fagioli Soup doesn’t contain anything fancy, everything comes together to create one of the most delicious soups you’ll ever have!

Be sure to save this recipe for the Best Pasta Fagioli Soup to your favorite Pinterest board for later.

Here’s what you’ll need to make the Best Pasta Fagioli Soup

Ground beef
Olive oil
Produce: onion, celery, garlic, fresh parsley
Spices: Italian seasoning, salt and pepper
Beef broth
Canned crushed tomatoes
Tomato paste
Ditalini pasta
Cannellini beans
Grated Parmesan cheese

Best Pasta Fagioli Soup

With a tomato based broth, lean ground beef, ditalini pasta, beans and plenty of herbs and spices, this heartwarming soup is one you'll make again and again.

4.55 from 11 votes

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Course: Soups

Cuisine: Italian

Prep Time: 20

Cook Time: 2

Total Time: 2 20

Servings: 16 -20 servings

Calories: 281kcal

Author: Danelle

Ingredients

3 pounds lean ground beef
3 tablespoons olive oil
1 large onion diced
2 cups diced celery
6-8 cloves garlic minced
12 cups beef broth
1 28 oz. can crushed tomatoes
1 6 oz. can tomato paste
2 tablespoons Italian seasoning
Salt and pepper to taste
2 cups uncooked ditalini or other small pasta
2 15 oz. cans cannelini beans, drained
Chopped fresh parsley for garnish
Parmesan cheese for garnish

Equipment

Dutch Oven
Soup Bowls
Wooden Spoons
Garlic Press

Instructions

In a large Dutch oven over medium heat, cook beef until no longer pink. Drain and set aside.
In the same pot, heat the olive oil. Add the onion, celery, and garlic and cook until vegetables are tender, about 8 minutes. Stir in the beef broth, crushed tomatoes and tomato paste.
Stir in the Italian seasoning, and salt and pepper, to taste. Cover and simmer for about 1 hour.
Stir in the cooked ground beef, along with the pasta. Simmer until the pasta is tender, about 10 minutes. Add the beans and cook until heated through.
Serve hot topped with fresh parsley, Parmesan cheese, and a drizzle of olive oil.