There’s nothing quite like a steaming bowl of Pasta e Fagioli Soup to warm you up from the inside out. This hearty Italian dish, translating to “pasta and beans,” is a classic comfort food that has been enjoyed for generations. I really shouldn’t complain because we’ve had a really mild winter in Minnesota this year but lately we’ve gotten some more seasonable weather again so it’s nice to come home to a hot bowl of soup. I love making this soup because it’s easy and it’s something everyone in my family will eat.
I live in a small town so we have drive at least an hour to get somewhere good to eat and then there’s so many good choices that I don’t get to Olive Garden very often. I keep hearing people talk about how good the Pasta e Fagioli Soup is so when I found this recipe in Todd Wilbur’s book Top Secret Restaurant Recipes 2: More Amazing Clones of Famous Dishes from America’s Favorite Restaurant Chains I decided to give it shot and find out for myself how good it is. I’m thinking next I need to work on the Olive Garden Breadsticks recipe so we can enjoy unlimited soup and breadsticks from the comfort of our home.
Let me say, I was not disappointed, this soup is awesome and I love having another simple recipe for an easy dinner that I can make and everyone will eat! So next time you’re in need of a hearty and flavorful meal, consider making a pot of Pasta e Fagioli Soup, you’ll be happy you did!
What is Pasta e Fagioli Soup?
Pasta e Fagioli Soup is a traditional Italian dish, which translates to “pasta and beans”. It is a hearty, rich and satisfying meal, often considered comfort food. It is made primarily from pasta and beans, but also contains a variety of vegetables such as tomatoes, carrots, celery and onions. Additional ingredients can include garlic, spices, and sometimes meat, typically pork or beef.
The soup is known for its thick consistency, much like a stew, and is often served with a sprinkle of Parmesan cheese and a side of crusty bread. Its flavors are robust and savory, offering a comforting and filling meal that is both economical and easy to prepare.
Ingredients
- Ground beef
- Onion
- Carrot
- Celery
- Garlic
- Diced tomatoes
- Red kidney beans
- Great northern beans
- Tomato sauce
- V-8 juice
- White vinegar
- Salt
- Oregano
- Basil
- Black pepper
- Thyme
- Ditalini pasta
How to make Pasta e Fagioli Soup
Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
Add onion, carrot, celery and garlic and sauté for 10 minutes.
Add remaining ingredients, except pasta, and simmer for 1 hour.
About 50 minutes into the simmering, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until the pasta is al dente, or slightly tough. Drain.
Add the pasta to the large pot of soup. And simmer for 5 to 10 minutes.
Ladle soup into bowls and serve.
TOOLS FOR THIS RECIPE
(Amazon affiliate links)- These are the tools I use when making this recipe!
- Le Creuset Cast Iron Dutch Oven – Enameled cast iron delivers superior heat distribution and retention, plus it’s easy to clean.
- Bamboo Spatulas – Utensils are crafted from 100% organic nonstick bamboo, which are stronger and more durable than other natural woods.
MORE DELICIOUS RECIPES TO TRY
Maid-Rite Sandwiches – Copycat
Pasta e Fagioli Soup
Ingredients
- 1 pound ground beef
- 1 small onion diced (1 cup)
- 1 large carrot julienned (1 cup)
- 3 stalks celery chopped (1 cup)
- 2 cloves garlic minced
- 2 14.5- ounce cans diced tomatoes
- 1 15- ounce can red kidney beans with liquid
- 1 15- ounce can great northern beans with liquid
- 1 15- ounce can tomato sauce
- 1 12- ounce can V-8 juice
- 1 tablespoon white vinegar
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 pound 1/2 pkg. ditalini pasta
Instructions
- Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
- Add onion, carrot, celery and garlic and sauté for 10 minutes.
- Add remaining ingredients, except pasta, and simmer for 1 hour.
- About 50 minutes into the simmering, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until the pasta is al dente, or slightly tough. Drain.
- Add the pasta to the large pot of soup. And simmer for 5 to 10 minutes.
- Ladle soup into bowls and serve.
