Homemade Italian Pasta Fagioli Soup Recipe

The comfort of a steaming bowl of Italian pasta fagioli soup recipe is hard to beat. This classic Italian-inspired soup has a way of filling the kitchen with warmth before the first spoonful is even served. Between the gentle simmer of tomato broth, the aroma of herbs, and the satisfying heartiness of beans and pasta, pasta fagioli feels like something you’d make on a quiet evening when you want dinner to linger a little longer.

This Italian pasta fagioli soup recipe is the kind you come back to year after year. It’s rich without being heavy, familiar without being boring, and deeply comforting in the way only a well-made soup can be. Ground beef adds depth, two kinds of beans make it filling, and tender ditalini pasta brings everything together in the most comforting way. It’s the sort of soup that tastes even better the next day, though it’s hard not to go back for seconds right away.

For a comforting one-pot meal that’s rich and hearty, try the Slow Cooker Beef and Noodles. It’s tender, savory and perfect for chilly nights.

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Why This Italian Pasta Fagioli Soup Recipe Works

What makes this Italian pasta fagioli soup recipe so dependable is balance. Each ingredient plays a clear role without overpowering the others. The olive oil, onions, carrots, and celery form a classic flavor base that slowly builds richness as they soften, while browning the ground beef separately keeps this Italian pasta fagioli soup recipe flavorful without becoming greasy.

The tomato sauce and diced tomatoes give this Italian pasta fagioli soup recipe a hearty broth with just enough acidity, while a small amount of sugar smooths out the edges. Dried basil, oregano, thyme, and marjoram layer in that unmistakable Italian-style warmth. Beans add creaminess and protein, and the ditalini pasta turns this Italian pasta fagioli soup recipe into a satisfying, full meal rather than just a starter.

Most importantly, this Italian pasta fagioli soup recipe is flexible. You can thin it with extra broth, adjust seasoning easily, and control how the pasta is added so leftovers stay just as good as the first bowl.

Ingredients That Build Flavor

Before you start cooking, it helps to see how each ingredient fits into the bigger picture. Nothing here is complicated, but together they create a soup that tastes like it’s been simmering all day.

• Olive oil is used in two stages, first to brown the beef and then to soften the vegetables.
• Lean ground beef adds savory depth without making the soup too heavy.
• Yellow onion, carrots, and celery create a flavorful base that gives the soup structure.
• Garlic adds aroma and warmth once the vegetables are tender.
• Tomato sauce and diced tomatoes form the backbone of the broth.
• Low-sodium chicken broth and water keep the soup rich but not salty.
• Granulated sugar gently balances the acidity of the tomatoes.
• Dried basil, oregano, thyme, and marjoram give the soup its classic Italian profile.
• Salt and freshly ground black pepper bring everything into focus.
• Ditalini pasta provides that signature pasta fagioli texture.
• Kidney beans and great northern beans add creaminess, protein, and heartiness.
• Fresh parsley and Romano or Parmesan cheese finish the soup with brightness and richness.

How This Soup Comes Together

This Italian pasta fagioli soup recipe comes together in layers, which is what gives it such depth without requiring long cooking times. Each step builds flavor gradually, resulting in a soup that tastes rich and well-developed without hours on the stove.

You’ll start by heating olive oil in a large pot and browning the ground beef until it’s fully cooked. Draining the fat keeps the final Italian pasta fagioli soup recipe clean and balanced. Once the beef is set aside, the same pot is used to soften the onions, carrots, and celery. As they cook, they absorb the savory bits left behind from the beef, building flavor right from the start.

Garlic is added just before the liquids so it stays fragrant instead of bitter. Chicken broth, tomato sauce, water, diced tomatoes, sugar, herbs, and the cooked beef are added together, forming the hearty base of this Italian pasta fagioli soup recipe. After bringing everything to a gentle boil, the soup simmers until the vegetables are tender and the flavors have blended.

While the soup simmers, the ditalini pasta is cooked separately until al dente. This step is especially important if you plan on leftovers. Once drained, the pasta is added to the Italian pasta fagioli soup recipe along with both types of beans. A brief final simmer brings everything together, and fresh parsley is stirred in right before serving.

Exact Ingredients List

• 2 Tbsp olive oil, divided
• 1 lb lean ground beef
• 1 1/2 cups chopped yellow onion
• 1 cup diced carrots (about 2 medium)
• 1 cup diced celery (about 3 stalks)
• 3 cloves garlic, minced (1 Tbsp)
• 3 (8 oz) cans tomato sauce
• 2 (14.5 oz) cans low-sodium chicken broth
• 1/2 cup water, then more as desired
• 1 (15 oz) can diced tomatoes
• 2 tsp granulated sugar
• 1 1/2 tsp dried basil
• 1 tsp dried oregano
• 3/4 tsp dried thyme
• 1/2 tsp dried marjoram
• Salt and freshly ground black pepper
• 1 cup dry ditalini pasta
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can great northern beans, drained and rinsed
• Finely shredded Romano or Parmesan cheese, for serving
• 3 Tbsp minced fresh parsley

Step-by-Step Directions

1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Crumble in the ground beef and cook, stirring occasionally, until browned and cooked through.
2. Drain the fat from the beef and transfer it to a plate. Set aside.
3. Heat the remaining 1 tablespoon of olive oil in the same pot. Add the onions, carrots, and celery and sauté over medium-high heat until tender, about 6 minutes.
4. Add the garlic and sauté for 1 minute longer.
5. Pour in the chicken broth, tomato sauce, water, diced tomatoes, sugar, basil, oregano, thyme, marjoram, and the cooked beef. Season with salt and pepper to taste.
6. Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer, stirring occasionally, until the vegetables are soft, about 15–20 minutes.
7. Meanwhile, prepare the ditalini pasta according to package directions, cooking it to al dente. Drain well.
8. Add the cooked pasta to the soup along with the kidney beans and great northern beans. Thin with additional broth or water if desired.
9. Cook 1 minute longer, then stir in the parsley. Serve warm with grated Romano or Parmesan cheese.

Serving Suggestions

This Italian pasta fagioli soup recipe is hearty enough to stand on its own, but it pairs beautifully with simple sides. A slice of crusty bread or a warm roll is perfect for soaking up the broth. A light green salad with a tangy vinaigrette balances the richness of the soup.

When serving, don’t skip the cheese. A generous sprinkle of Romano or Parmesan adds saltiness and depth that brings the whole bowl together.

Storage and Make-Ahead Tips

If you plan to enjoy leftovers, it’s best to store this Italian pasta fagioli soup recipe and the pasta separately whenever possible. Pasta continues to absorb liquid as it sits, which can make the soup thicker and overly soft. When stored on its own, the Italian pasta fagioli soup recipe will stay fresh in the refrigerator for up to 4 days.

To reheat, warm the Italian pasta fagioli soup recipe gently on the stove, adding a splash of broth or water as needed to loosen the consistency. Add the pasta just before serving so it stays tender rather than mushy.

For a nourishing bowl that’s light yet satisfying, try the Easy Vegetable Soup. It’s colorful, soothing and great any day of the week.

Helpful Cook’s Notes

• Cooking the pasta separately helps this Italian pasta fagioli soup recipe stay balanced and prevents the broth from becoming overly starchy.
• Always taste the Italian pasta fagioli soup recipe before serving and adjust the salt and pepper after the beans are added, since beans can change the overall seasoning.
• If the Italian pasta fagioli soup recipe thickens more than you prefer, simply stir in a bit of warm broth or water until it reaches your ideal consistency.

Variations to Try

Stir in a handful of spinach or kale at the end for extra greens.

Swap ground beef for ground turkey for a lighter version.

Use vegetable broth and skip the meat for a vegetarian-friendly option.

Add a pinch of red pepper flakes if you like a subtle heat.

A Cozy Bowl Worth Sharing

This Italian pasta fagioli soup recipe is the kind of dish that brings people back to the table. It’s warm, filling, and familiar in the best way, with layers of flavor that taste like they’ve been carefully built over time. Whether you’re making it for a family dinner or packing it away for leftovers, it’s a soup that always feels like home.

For a traditional warm dish that brings gentle flavor and nourishment, try the Winter Melon Soup Guide and Recipes. It’s soothing, wholesome and ideal for cold weather or wellness meals.

If this one hit the spot, there’s plenty more cooking inspiration waiting on Pinterest and Medium.

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