This beloved Pasta Fagioli (pronounced pasta fah-jolie) is the ultimate rustic Italian soup—a rich tomato broth brimming with tender beans, pasta, ground meat, and herbs. It’s hearty, soul-warming, and every spoonful feels like Nonna made it just for you. Perfect for weeknights, chilly days, or whenever you need a bowl of love. 🇮🇹❤️
📝 Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 carrots, peeled & diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) cannellini or great northern beans, drained
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 tsp Italian seasoning
- ½ tsp dried oregano
- ½ tsp salt, more to taste
- ½ tsp black pepper
- 4 cups beef broth
- 1 cup ditalini pasta (or elbow)
- Optional: Parmesan cheese and fresh parsley for serving
👩🍳 Instructions
1️⃣ In a large soup pot, cook the ground beef over medium heat until browned. Drain excess fat.
2️⃣ Add onion, carrot, celery, and garlic. Sauté until softened, about 5–6 minutes.
3️⃣ Stir in the crushed tomatoes, tomato sauce, beans, and seasonings.
4️⃣ Pour in the broth, bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes.
5️⃣ Stir in the pasta and cook until al dente (about 10 minutes). If the soup gets too thick, add a splash more broth or water.
6️⃣ Serve hot, garnished with Parmesan cheese and a sprinkle of fresh parsley.
💡 Tips for a Perfect Bowl
- Want it meatless? Skip the beef and add more beans or zucchini.
- For extra flavor, add a Parmesan rind to simmer in the soup—just remove before serving.
- Make it ahead: It tastes even better the next day!
🍯 Why You’ll Love This Recipe
✔️ One pot and done—easy cleanup
✔️ Packed with protein, veggies, and Italian flavor
✔️ Freezer-friendly and perfect for meal prep
✔️ Cozy, filling, and loved by everyone from kids to Nonna! 🥰
Let me know if you want a slow cooker version or one with pancetta and white beans for a Tuscan twist!
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