Pasta e Fagioli Soup is a rich and hearty Italian soup loaded with ground beef, fresh vegetables, creamy beans, tender pasta and delicious herbs. It’s hearty, comforting, and oh so delicious!
A super easy, no-fuss copycat recipe that’s wonderfully hearty and comforting, except it tastes 100x better than the restaurant-version! Perfect for those dreary winter evenings when you want something fast and delicious, this soup comes together in 50 minutes, and it’s super adaptable.
The BEST Pasta e Fagioli Soup
Pasta e Fagioli Soup is a rich and hearty Italian soup loaded with ground beef, fresh vegetables, creamy beans, tender pasta and delicious herbs. It’s hearty, comforting, and oh so delicious!
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Ingredients
- 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
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