Pasta e Fagioli Soup

Pasta e fagioli is the kind of soup that started in Italian farmhouse kitchens and ended up on restaurant menus for good reason. It is filling without being heavy, simple without being boring, and it turns a handful of canned goods and one pot into something that tastes like it simmered all day.

This version uses ground beef for richness and a combination of cannellini and kidney beans for texture and color. Ditalini pasta goes in at the end so it cooks right in the broth and thickens everything up. The whole pot comes together in under 45 minutes and makes enough to feed a crowd or stock the fridge for the week.

Why This Recipe Works

• Ground beef builds a savory base from the start. Browning the beef creates a layer of caramelized fond on the bottom of the pot. That fond dissolves into the tomato broth and adds a depth of flavor you cannot get any other way.
• Two types of beans give the soup body and variety. Cannellini beans are creamy and mild while kidney beans hold their shape and add a slightly firmer bite. Together they give every spoonful a different texture.
• Pasta cooks directly in the broth. Adding the ditalini to the pot instead of cooking it separately lets the starch thicken the broth into something closer to a stew. It also means the pasta absorbs all that tomato and beef flavor as it cooks.

Ingredient Notes

• Ditalini pasta: These small tube-shaped noodles are the classic choice for pasta e fagioli. They hold up well in broth and fit neatly on a spoon. Small shells or elbow macaroni work as substitutes if ditalini is hard to find.
• Beans: The combination of cannellini and kidney beans is traditional and gives the soup visual contrast. You can use all of one type if that is what you have on hand. Drain and rinse them to remove the starchy liquid from the can.
• Ground beef: Lean 90/10 keeps the broth from getting greasy. Italian sausage (casings removed) is a popular swap that adds fennel and herb flavor without changing the method.
• Tomato paste: Cooking it in the pot with garlic for a full minute concentrates the flavor and removes the raw metallic taste. This step makes a noticeable difference in the finished broth.

How to Make Pasta e Fagioli

1. Brown the ground beef.

Heat olive oil and cook the beef until deeply browned with no pink remaining. The crumbles should be small so they distribute evenly through the soup. Transfer the beef out and keep those flavorful drippings in the pot.

2. Build the broth.

Onion, carrots, and celery soften in the beef drippings and pick up all that residual flavor. Tomato paste and garlic go in next for a quick bloom. Then crushed tomatoes, diced tomatoes, broth, and water create the base. The browned beef goes back in, and everything simmers covered for 15 minutes to develop.

3. Add the pasta and beans.

Ditalini and both cans of beans go in together. The pasta needs 8 to 10 minutes at an uncovered simmer, and stirring every couple of minutes keeps it from clumping or sticking to the bottom. The broth thickens naturally as the pasta releases its starch.

4. Season and serve.

Pull out the bay leaves, taste the broth, and adjust the seasoning. Ladle into deep bowls and finish with a handful of fresh parsley and a generous dusting of Parmesan. The cheese melts into the hot broth and adds a salty, nutty layer.

Pro Tips

• Cook the pasta in the soup, not separately. The starch released from the ditalini thickens the broth into a hearty, almost stew-like consistency. This is a feature, not a problem. If you cook the pasta separately and add it, the broth stays thin and the pasta does not absorb any flavor.
• Do not overcook the pasta. Pull the soup off the heat when the ditalini is just barely al dente. It continues to soften as the soup sits, especially during storage. Mushy pasta in leftover soup is the most common complaint, and undercooking by a minute prevents it.
• Stir the pot after adding pasta. Ditalini sinks and sticks to the bottom fast. Stir every 2 to 3 minutes during those final 10 minutes to keep everything moving.
• Adjust the thickness. If the soup gets too thick after sitting, add a splash of broth or water when reheating. The pasta absorbs liquid even off the heat. Start with the amount listed and add more broth if you prefer a thinner consistency.

Variations

• Italian sausage version: Swap the ground beef for Italian sausage (sweet or hot, casings removed). Brown it the same way. The fennel and herbs in the sausage add complexity without any extra seasoning.
• Vegetarian pasta e fagioli: Skip the beef, use vegetable broth, and add an extra can of beans for protein. Stir in a tablespoon of soy sauce or a Parmesan rind during simmering for umami depth.
• Spicy: Increase the red pepper flakes to 1 teaspoon or add a diced calabrian chili with the garlic. A drizzle of chili oil at serving works too.

Storage and Reheating

Refrigerate leftover pasta e fagioli in an airtight container for up to 4 days. The soup thickens considerably in the fridge as the pasta absorbs liquid, so add a splash of broth or water when reheating on the stovetop over medium heat.

For freezing, cook the soup without the pasta and freeze the base for up to 3 months (USDA guideline for cooked soups with meat). Cook fresh pasta and add it when you reheat. Frozen pasta turns mushy and breaks apart when thawed, so keeping it separate preserves the texture.

Frequently Asked Questions

Can I use a different pasta shape?

Small shapes that hold up in broth work here. Small shells, elbow macaroni, and orecchiette are all solid options. Avoid long pasta like spaghetti or anything too thin that will dissolve. The pasta should fit on a spoon alongside the beans.

Why is my pasta e fagioli too thick?

The ditalini absorbs liquid as it sits, which is completely normal. Stir in broth or water a quarter cup at a time until you reach the consistency you want. Fresh off the stove it should be somewhere between a soup and a stew.

Do I need to soak dried beans for this recipe?

Canned beans make this a weeknight-friendly recipe that is ready in under 45 minutes. If you want to use dried beans, soak them overnight and cook them until tender before adding them in place of the canned beans. Keep in mind that dried beans roughly double in volume after soaking and cooking.

What to Serve With Pasta e Fagioli

A loaf of crusty Italian bread is the classic pairing, perfect for soaking up the thick tomato broth. For a soup night spread, set it alongside chicken soup or potato soup for variety. A simple arugula salad with lemon and shaved Parmesan cuts through the richness. If you want another Italian-inspired comfort meal in rotation, hamburger soup shares the same ground-beef-and-tomato backbone with a different vegetable lineup.