This easy Pasta Fagioli recipe brings the classic Olive Garden-style soup to your kitchen in about 45–55 minutes. Made with lean ground beef, tender vegetables, tomato sauce, two kinds of beans, beef broth, and small ditalini pasta, it makes approximately 6–8 hearty servings for a comforting family dinner.
Every spoonful is savory, tomato-rich, and satisfying, with creamy beans, tender pasta, and a delicious mix of carrots, celery, onion, and Italian seasoning. Serve it with grated Parmesan and warm bread for a cozy Italian-inspired meal that tastes even better the next day.
Jump to RecipeWhy You’ll Love This Recipe
Pasta Fagioli, sometimes called pasta e fagioli, means pasta and beans. It is a classic Italian comfort food known for being filling, affordable, and wonderfully adaptable, and this version captures the familiar flavor of a popular restaurant-style soup.
The combination of beef and beans gives the soup plenty of substance, while tomato sauce and diced tomatoes create a rich red broth. Ditalini is the standard pasta choice because its small shape fits easily on a spoon with beans, vegetables, and broth.
This recipe is also practical for busy evenings. The vegetables do not need complicated preparation, the soup cooks in one pot, and the ingredient list relies on familiar pantry staples that are easy to keep on hand.
If you are planning a complete Italian-inspired dinner, a loaf of easy homemade beer bread is a delicious choice for dunking into the tomato broth.
Ingredients You’ll Need
Start with a large Dutch oven or soup pot that gives the ingredients room to simmer without bubbling over. A heavy pot also helps the ground beef brown evenly and keeps the soup at a steady temperature.
- Ground beef: Lean ground beef adds savory flavor and makes the soup hearty without requiring a large amount of meat.
- Aromatic vegetables: Yellow onion, carrots, and celery form the flavorful base of the soup. Dice them evenly so they soften at the same rate.
- Tomatoes: Tomato sauce creates a smooth foundation, while undrained diced tomatoes add texture and tomato flavor.
- Broth and seasoning: Beef broth, Italian seasoning, kosher salt, and black pepper round out the soup.
- Beans: Kidney beans provide color and a firm bite, while cannellini, Great Northern, or another white bean contributes a softer, creamy texture.
- Pasta and toppings: One cup of dry ditalini thickens the soup and makes it more filling. Fresh parsley and grated Parmesan are optional but highly recommended for serving.
Use low-sodium broth and canned tomatoes or beans when possible. The beef, beans, Parmesan, and prepared broth may already contain a considerable amount of salt, so it is best to season gradually and adjust at the end.
How to Make It Step-by-Step
Step 1: Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the lean ground beef and cook for 5–7 minutes, breaking it into small pieces with a wooden spoon so the meat distributes throughout the soup. If there is a noticeable amount of excess fat, carefully drain it before continuing.
Step 2: Add the finely diced onion, carrots, and celery to the pot with the beef. Cook for 5–6 minutes, stirring from time to time, until the vegetables start to soften. This short sauté builds flavor and prevents the finished soup from tasting like the vegetables were simply boiled.
Step 3: Add the minced garlic and stir constantly for about 30 seconds. Garlic cooks quickly, so keep it moving and stop as soon as it becomes fragrant rather than allowing it to brown heavily.
Step 4: Add the tomato sauce, undrained diced tomatoes, beef broth, Italian seasoning, kosher salt, and black pepper. Stir well, scraping the bottom of the pot if needed, then raise the heat and bring the mixture to a boil.
Step 5: Reduce the heat to a gentle simmer and cook uncovered for about 15 minutes. The broth will become more flavorful during this time, and the carrots and celery should become tender enough to pierce easily with a fork.
Step 6: Stir in the drained and rinsed kidney beans, drained white beans, and dry ditalini pasta. Simmer for 8–10 minutes, stirring occasionally, until the pasta is just tender. Do not walk away for too long because ditalini can sink to the bottom and stick as it cooks.
Step 7: Taste the soup carefully and adjust the salt and pepper. Stir in the chopped parsley if desired, then spoon the pasta fagioli into warm bowls and sprinkle each serving with grated Parmesan.
Pro Tips for the Best Pasta Fagioli
Dice the onion, carrots, and celery into small, similar-sized pieces. This gives every spoonful a balanced mixture and helps the vegetables finish cooking at the same time as the rest of the soup.
Rinsing the canned beans removes excess canning liquid and helps keep the broth cleaner tasting. Add the beans during the final stage rather than at the beginning, since they are already cooked and only need to warm through.
Keep the ditalini just tender when you remove the pot from the heat. Pasta continues softening in hot broth, and slightly undercooked pasta will have a better texture by the time the soup reaches the table.
For a meal featuring another comforting pasta dish, you can also browse this Cajun sausage pasta idea when planning a future dinner.
For a thicker texture, let the finished soup stand for a few minutes before serving. If it becomes thicker than you prefer, stir in a small amount of warm broth when reheating rather than adding cold liquid directly to the pot.
Serving Suggestions
Serve Pasta Fagioli in generous bowls with a shower of grated Parmesan and a little chopped parsley. The salty cheese melts into the hot broth and adds a pleasant savory finish to the tomatoes and beans.
A simple green salad makes the meal feel fresh without competing with the soup. Crusty bread, toasted slices, or homemade beer bread are especially useful for collecting every last drop of the flavorful broth.
This soup is filling enough to stand alone, but it also works well as the first course of a larger Italian dinner. If you want a different pasta-centered option another evening, try crispy Parmesan chicken with creamy pasta.
Finish the meal with a simple fruit dessert such as this pineapple banana dessert. For a seasonal sweet option, an easy late-summer peach cake also makes a lovely ending.
Storage and Reheating
Once the soup has cooled, transfer leftovers to airtight containers and refrigerate them. The flavor often becomes even more developed after resting, but the ditalini will continue absorbing broth and may make the soup very thick.
For the best leftover texture, cook the ditalini separately and add it to individual bowls when serving. This is particularly useful if you expect to keep the soup for several days or plan to freeze part of the broth and bean mixture.
- Refrigerator: Store the soup in airtight containers and reheat gently on the stovetop or in the microwave.
- Thick soup: Add a little warm broth while reheating until it reaches your preferred consistency.
- Seasoning: Taste again after reheating, since the pasta and beans may absorb some of the salt and seasoning.
- Serving: Add fresh Parmesan and parsley after reheating for the brightest finish.
Reheat only the amount you plan to eat when possible. Repeated heating can make the pasta softer and cause the vegetables to lose their pleasant texture.
Easy Pasta Fagioli Recipe (Classic Italian Olive Garden Style)
Ingredients
Method
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the ground beef and cook for 5–7 minutes, breaking it into small pieces as it browns; drain excess fat if necessary.
- Add the diced onion, carrots, and celery to the browned beef. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Keep the garlic moving so it does not scorch.
- Pour in the tomato sauce, undrained diced tomatoes, beef broth, Italian seasoning, kosher salt, and black pepper. Stir well, then bring the soup to a boil.
- Reduce the heat and simmer the soup uncovered for about 15 minutes. This gives the carrots and celery time to become tender while the tomato broth develops a fuller flavor.
- Stir in the drained kidney beans, white beans, and dry ditalini pasta. Simmer for 8–10 minutes, or until the pasta is just tender, stirring occasionally because the pasta can settle and stick to the bottom.
- Taste the soup and adjust the salt and black pepper as needed. Stir in the chopped parsley if using, ladle into bowls, and finish each serving with grated Parmesan.
Notes
Final Thoughts
This easy Pasta Fagioli recipe is the kind of dinner that feels generous without being complicated. Ground beef, beans, vegetables, tomatoes, and ditalini come together in one pot to create a deeply comforting soup with plenty of texture and flavor.
Follow the timing closely, stir after adding the pasta, and season gradually so the broth stays balanced. A final sprinkle of Parmesan and fresh parsley turns each bowl into a warm, satisfying meal that is perfect for family dinners, casual entertaining, or a cozy night at home.
Make a full pot for tonight and save a portion for later, keeping the pasta separate when you want the best leftover texture. With warm bread on the side and a simple dessert afterward, this classic Italian-inspired soup makes dinner feel special while remaining wonderfully easy.