Pasta fagioli is a hearty soup that’s loaded to the rim with pasta, beans, ground beef, veggies, and lots of flavorful seasonings. It’s an easy one-pot meal that can feed a crowd on a cold day, plus it makes great leftovers!

Why this recipe works

Though there are many different ways to make pasta fagioli, the two main ingredients to the soup remain the same – pasta and beans. The Italian phrase “pasta e fagioli” translates to pasta and beans, so everything else in this recipe is a combo of veggies, ground beef, seasonings, and a savory broth to complement the two.

This is our version of Olive Garden’s pasta e fagioli. We’ve also made a copycat recipe for their Zuppa Toscana and those irresistible breadsticks that you can never seem to have just one of. The soup, salad, and breadsticks deal has its hook in all of us.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

PASTA – Ditalini pasta is best, however, if you can find it you can use any small pasta like macaroni or tubettini (a smaller version of ditalini).

BEANS – We used dark red kidney beans and cannellini beans. You can substitute the cannellini beans with great northern beans if desired.

BEEF – Use whatever percentage of ground beef you like best. We typically opt for a 90/10 ratio. Substitutions include ground turkey or ground chicken. Or, simply subtract the beef entirely for a vegetarian version and add more beans to the mix.

How to Make Pasta Fagioli

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Over medium heat, brown the ground beef in a 5.5 quart dutch oven for about 7 minutes.
As the beef finishes browning drain off the majority of the grease. Add the onion, carrots, and celery, stirring occasionally for about 10 minutes. Add the garlic and saute for 1-2 minutes.
Add in the remaining ingredients except for the pasta. Simmer for 20 minutes.
While soup is simmering, cook pasta in a seperate pot according to package instructions. Add the drained pasta to the soup just before serving.

EXPERT TIP – If you plan on keeping some as leftovers, only add the pasta to the individual bowls you’re serving. The pasta will soak up a lot of the broth as it sits in the refrigerator and may get mushy.
Top with basil and fresh parmesan to enjoy.

Frequently Asked Questions & Expert Tips

Can I freeze this soup?

Yes, you can freeze pasta fagioli. Allow the soup to cool before storing it in an air-tight container. Do not add pasta if you plan on freezing, you can add it when you’re ready to serve. Allow for some space at the top of the container so the soup has room to expand in the freezer. It will keep well for up to 3 months.

How long does it keep in the refrigerator?

This soup will be good for 3-4 days when kept in an air-tight container in the refrigerator. I would suggest holding off on adding the pasta to the whole batch of soup if you plan on keeping some for leftovers as it can soak up a lot of the liquid and become mushy. Add pasta to the individual bowls as you serve. When reheating, you can add a bit more broth or water to loosen it up.

Serving Suggestions

Serve pasta fagioli with chunks of Italian bread, breadsticks, or garlic bread with a crisp side salad. Garnish with fresh basil and parmesan cheese. Be sure to check out my other budget friendly ground beef dinners.

More Soup Recipes

Looking for more ground beef ideas? See our collection of 90 best ground beef recipes here.

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