Easy Pasta Fagioli Soup

I love this easy Pasta e Fagioli soup!  It is full of tons of veggies and beans (think fiber) and has enough meat in it to make it the kind of soup you can have as a meal. This is a pretty close copycat recipe to the Pasta e Fagioli at the Olive Garden.

If you love hearty soups, you will also enjoy this Taco Soup as well as this Italian Wedding soup.

Be aware, that this recipe makes a nice big batch. I have found an easy and very effective way to freeze individual portions of this soup.  I'll share those with you below. 

Why I love this soup

Lots of hamburger meat and vegetables are the basis for this filling soup. This is a classic Italian soup, and all kinds of substitutions are allowed! It's flavorful and filled with delicious and healthy ingredients. This is a recipe I love to make on a lazy Sunday or a rainy day.

Ingredients

2 tablespoons olive oil (or vegetable oil)
1 ½ lbs lean ground beef (ground turkey also works)
3 large carrots - diced
5 celery stalks - diced
½ large sweet onion (diced) or one small onion
1 28 oz can of crushed tomatoes (the large can)
1 30 oz beef broth (or chicken broth)
2 leaves Bay (optional but I love the flavor)
1 ½ teaspoon dried oregano
2 teaspoon basil
½ teaspoon dried thyme
1 teaspoon dried garlic
1 15 oz can cannelloni beans (drain then rinse)(aka chick peas)
1 15voz can red kidney beans (rained then rinse)
1 cup ditalini pasta - uncooked (macaroni noodles also works!)
1 teaspoon Worcestershire Sauce (optional) - I often add to beef based recipes
Optional veggies to add - green beans, bell peppers, russet potatoes or red potatoes, fresh or canned diced tomatoes, frozen corn, zucchini
Adding salt and ground black pepper is optional. I find when using canned beans no extra salt is needed.

Pro Tip

Try to chop/cut all your vegetables to a similar size. It's easier to eat, and that's how the professionals do it!

Instructions

Step 1
Add oil to a large dutch oven or pot and brown ground beef.
Step 2
In the same pot, add all ingredients except beans and pasta.
Bring to an easy boil then turn down to simmer (usually medium heat) and cook for approx. ½ hour stir occasionally.

Step 3
Add beans and pasta. Cook until pasta is al dente. Approx. 10 minutes but check the pasta container directions, since cooking times may vary.
Remove bay leaves before serving or freezing.

Step 4
If desired, serve in a bowl and garnish with freshly grated parmesan cheese and ground pepper. If handy, add some fresh parsley as a garnish for color.
Serve with fresh crusty rolls or a salad to round out the meal.

How to Store and Freeze Leftovers

As mentioned earlier, this recipe makes a large amount.  I LOVE freezing soup in individual portions and have tried many different ways.  Freezing soup in plastic bags that lay flat is a great way to freeze individual portions.  

I prefer filling these 12 oz jars; it makes a perfect individual portion. Just let them thaw in the fridge overnight, and you have a delicious homemade lunch!

I've made and stored this many times. I have found that the pasta and the beans absorb the broth, so sometimes you need to add a bit more so your soup has the right amount of liquid.  If you don't have broth, it's flavorful enough that you probably won't notice if you add a bit of water.

FREE SIGN UP

Looking for DIY ideas for beautiful planters? You will receive lots of ideas and inspiration. Plus, tutorials on how to plant planters.

First Name Email Address

By subscribing, I consent to receiving emails.

FAQ

Other Delicious Soups

Easy Pasta Fagioli Soup.

A delicious and hearty soup that eats like a meal!  Flavorful, similar to Olive Garden's Pasta-e-Fagioli.   This is a scratch recipe, and the hardest most time-consuming part is chopping some of the vegetables!  This recipe was also known as Hamburger soup by my kids!

5 from 10 votes

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 12 or more!

Calories: 251cal

Author: Susan Moncrieff

Ingredients

• 2 tablespoons olive oil or vegetable oil
• 1 ½ lbs lean ground beef
• 3 large carrots - diced
• 5 celery stalks - diced
• ½ large sweet onion diced
• 1 28 oz can of crushed tomatoes the large can
• 1 30 oz beef broth or chicken broth
• 2 leaves Bay optional but I love the flavor
• 1 ½ teaspoon dried oregano
• 2 teaspoon basil
• ½ teaspoon dried thyme
• 1 teaspoon dried garlic
• 1 15 oz can cannelloni beans drain then rinse
• 1 15 oz can red kidney beans rained then rinse
• 1 cup ditalini pasta - uncooked
• optional veggies to add - green beans, bell peppers, russet potatoes or red potatoes, fresh or canned diced tomatoes, frozen corn, zucchini
• Adding salt and ground pepper is optional. I find when using canned beans no extra salt is needed.

Instructions

• Add oil to heavy pot or dutch oven and brown ground beef.
• Add all ingredients except beans and pasta.
• Bring to an easy boil then turn down to simmer (usually medium heat)  and cook for approx. ½ hour stir occasionally.
• Add beans and pasta. Cook until pasta is al dante. Approx. 10 minutes.
• Remove bay leaves before serving or freezing.
• Serve in a bowl and garnish with freshly grated parmesan cheese and ground pepper if desired.  If handy, add some fresh parsley as a garnish for color.
• Serve with fresh crusty rolls.

Notes

If you don't have crushed tomatoes handy, I have used tomato sauce.  Elbow macaroni also works if you don't have ditalina pasta.
(Adding salt and ground pepper is optional. I find when using canned beans no extra salt is needed.)

Other delicious and hearty soups on my website.

Homemade Italian Wedding Soup

Chicken Tortilla Soup

Taco Soup

Nutrition

Serving: 1bowl | Calories: 251cal | Carbohydrates: 30g | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 619mg | Potassium: 770mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2787IU | Vitamin C: 9mg | Calcium: 77mg | Iron: 4mg

Please pin to your Pinterest account!

**Originally published Jan. 30, 2018 and updated regularly.