Making Pasta e Fagioli Soup Recipe, Its Instructions, And Ingredients

Pasta e Fagioli Soup is the BEST! And indeed, it surpasses Olive Gardens in quality!

This substantial Italian-style pasta e Fagioli soup is made with soft pasta, fresh veggies, creamy beans, and flavorful herbs in a thick broth.

Recipe For Homemade Pasta e Fagioli Soup

You must make this spaghetti Fagioli recipe; don’t skip it. One of the best soups you’ll ever prepare, it is the epitome of comfort food.

Since I first shared the recipe for this soup six years ago, readers have come to love it. Of course, this soup is a family favorite as well; my entire family adores it!

You’ll appreciate that it uses ingredients that you probably already have on hand (do you freeze your ground beef as I do? ), that it has a rich, satisfying flavor, that it’s hearty, and that it’s a meal that everyone will enjoy.

Furthermore, everything comes together in one pot and the recipe couldn’t be simpler!

Win all around! Give it a try and let me know what you think.

Pasta e Fagioli Soup: What Does That Mean?

Pasta and beans are the English translation of the Italian phrase “pasta e Fagioli.” There are lots of both in this hearty soup.

What Components Makeup Pasta Fagioli?

• Ground beef. Use at least 80% lean ground beef. You can also try it with half Italian sausage.
• Olive oil. This is used for sauteing the veggies so you won’t need much.
• Yellow onion, carrots, celery, garlic, and parsley. These fresh vegetables add layers of flavor.
• Canned tomato sauce, diced tomatoes, kidney beans, great northern beans, and low-sodium chicken broth. These canned ingredients make this a weeknight-friendly recipe cutting way down on prep.
• Sugar. This very small amount just balances the acidity of the canned tomatoes. If preferred you can omit it.
• Dried oregano, basil, thyme, and marjoram. If you don’t have all the different dried herbs then you can just use an Italian seasoning blend. Use 1 Tbsp.
• Ditalini pasta. In a pinch, another small pasta will work fine here like macaroni or even orzo.
• Parmesan cheese. Shredded Romano will work great too.

Pasta e Fagioli Soup:

1. Cook beef in a pot, drain and transfer beef.
2. Saute veggies in the same pot.
3. Add broth, tomato sauce, canned tomatoes, sugar, dried herbs, and beef.
4. Simmer until veggies are tender.
5. Cook ditalini.
6. Add pasta and beans to the soup warm briefly then stir in parsley.

How To Prepare Pasta Fagioli In A Crock Pot:

1. Saute beef then add to crock pot. Saute onion then garlic and add to crock pot.
2. Add remaining ingredients up to and including salt and pepper.
3. Cook on low heat for 4 hours. Cook pasta separately on the stovetop near the end of cooking.
4. Add beans and parsley to the soup and serve warm.

Tips for Storing:

Pasta e Fagioli soup can be kept in the fridge in an airtight container (apart from the pasta) for up to 3 days. I prefer to store food in separate microwave-safe containers so I can reheat servings directly from the refrigerator.

Can Pasta Fagioli Soup Be Freezed?

Yes. It freezes exceptionally nicely for about three months in an airtight container (be sure to allow for liquid expansion at the container’s top by about 3/4 inch).

In the freezer, I typically keep the soup and cooked pasta separate after tossing them with little olive oil. Before reheating, let the food thaw overnight in the fridge.

How To Warm Up:

In a pot on the burner, reheat the soup while occasionally stirring.

Pasta Fagioli Soup is served in two portions and is served with white dishes. French bread is provided on the side.

Is it Possible To Cook Pasta In Soup?

You can simply cook the pasta in the soup if you intend to serve the entire pot immediately (otherwise with leftovers the pasta gets soggy).

Add 1 cup of water to make up for what it will absorb during the 10 to 15 minutes that it will simmer.

Which Side Did dishes complement Pasta e Fagioli Soup?

a side salad with creamy pesto dressing or Italian salad dressing

• Olive Garden Breadsticks knockoff
• Avoid Kneading Crusty Bread
• Bacon-Cheese Bread

bread, salad, and soup. To me, this comfort food combination sounds ideal.

Copycat Recipe for Olive Garden’s Pasta e Fagioli

One of my all-time favorite soups and one of my most well-liked recipes is this Pasta e Fagioli! It is bursting with Italian flavor and packed with vegetables. It is incredibly delicious, hearty, and comforting.

6 servings total.

Prep

15-20 minutes

Cook

350 seconds

In 50 minutes, ready

Ingredients

• 2 tablespoons olive oil, split
• 1 pound of lean beef
• Yellow onion, cut into 1 1/2 cups
• 1 cup of carrots, chopped (about 2 medium)
• 1 cup of celery, diced (about 3 stalks)
• 3 minced garlic cloves (1 Tbsp)
• 3 cans of tomato sauce (8 oz each)
• Low-sodium chicken broth in two 14.5 oz cans
• 12 cup water at first, then as needed
• 1.5 cans of chopped tomatoes
• Granulated sugar, 2 teaspoons
• 1.5 teaspoons dried basil
• Dried oregano, 1 teaspoon
• Dried thyme, 3/4 teaspoon
• 0.5 teaspoon dried marjoram
• Freshly ground black pepper and salt
• 1 cup of dry fettuccine
• 1 (15 ounces) can of washed and drained dark red kidney beans
• Great Northern Beans, one (15 oz) can wash and drained
• Romano or Parmesan cheese that has been finely crushed for serving
• 3 Tbsp freshly minced parsley

Instructions

• *I advise putting the spaghetti in separate servings if you won’t be eating the entire pot of soup at once. Otherwise, the pasta absorbs too much broth and becomes mushy.