I just made an Easy Pasta Fagioli Soup that tastes like Olive Garden but with richer, meatier depth and everyone at my table went back for seconds.

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I’m obsessed with this Easy Pasta Fagioli Soup because it tastes like the best lazy weeknight dinner. I love the heft from ground beef and how the tomato-forward broth gets tangy and serious.

It’s basically Beef Pasta Soup but smarter, with a little bite from red pepper flakes. I crave the starchy pasta soaking up broth and cheese.

It hits dinner hard, no nostalgia required. But messy spoonfuls are welcome.

And seconds are mandatory. This is the kind of bowl I actually want in my life on repeat.

No fuss, just honest filling food, always for weeknights and lazy weekends.

Ingredients

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Ground beef: hearty protein, gives the soup real meaty comfort.
Olive oil: cooks things nicely and adds gentle fruity richness.
Yellow onion: sweet base, it softens and flavors everything.
Carrots: add subtle sweetness and a tiny bit of crunch.
Celery: bright vegetal note, it keeps the broth lively.
Garlic: punchy aroma, it makes the whole pot sing.
Tomato paste: concentrated tomato punch, deepens that red sauce taste.
Crushed tomatoes: body and tang, it makes the broth saucier.
Beef broth: savory backbone, it’s where all flavors hang out.
Cannellini beans: creamy protein and a nice soft bite.
Ditalini pasta: tiny tubes that soak up the broth perfectly.
Dried oregano: earthy herb note, simple and comforting.
Dried basil: sweet herbal lift, keeps it from tasting flat.
Bay leaf: quiet depth, you’ll barely notice but it helps.
Salt: brings everything into focus, adjust to your taste.
Black pepper: mild heat and a little peppery snap.
Red pepper flakes: optional kick, adds a friendly heat.
Sugar: tames tomato acidity, subtle and useful.
Parmesan cheese: salty, nutty finish that pulls it together.
Parsley: fresh green brightness, just enough to wake it up.

Ingredient Quantities

1 lb ground beef, 80 20 or leaner if you prefer

2 tbsp olive oil

1 medium yellow onion, finely chopped

2 medium carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

2 tbsp tomato paste

1 (28 oz) can crushed tomatoes

4 cups beef broth, low sodium if you like

1 (15 oz) can cannellini or great northern beans, drained and rinsed

8 oz ditalini or small tube pasta (about 1 1/2 cups)

1 tsp dried oregano

1 tsp dried basil

1 bay leaf

1 tsp salt, plus more to taste

1/2 tsp freshly ground black pepper

1/4 tsp red pepper flakes, optional for a little heat

1 tsp sugar, to balance acidity (optional but handy)

1/2 cup grated Parmesan cheese, plus extra for serving

2 tbsp fresh parsley, chopped, for garnish

How to Make this

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1. Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 lb ground beef and brown, breaking it up with a spoon, about 6 to 8 minutes. Season with 1 tsp salt and 1/2 tsp black pepper as it cooks. Drain excess fat if there’s a lot, but leave a little for flavor.

2. Push the beef to one side, add the chopped 1 medium yellow onion, 2 diced carrots and 2 diced celery stalks to the pot. Cook until softened, about 5 minutes, stirring so nothing sticks. Add 3 minced garlic cloves in the last minute and don’t let it burn.

3. Stir in 2 tbsp tomato paste and cook 1 to 2 minutes to deepen the flavor, scraping up any browned bits from the bottom. This little step makes the soup taste richer, trust me.

4. Pour in 1 (28 oz) can crushed tomatoes and 4 cups beef broth. Add the drained and rinsed 1 (15 oz) can cannellini or great northern beans. Stir to combine.

5. Add 1 tsp dried oregano, 1 tsp dried basil, 1 bay leaf, 1/4 tsp red pepper flakes if you want heat, and 1 tsp sugar if the tomatoes taste too acidic. Taste and adjust salt and pepper later.

6. Bring the soup to a simmer, then reduce heat to low and let it gently simmer uncovered for 15 minutes so flavors marry. If it gets too thick, add a splash more broth or water.

7. Add 8 oz ditalini or other small pasta and simmer until the pasta is al dente, usually 8 to 10 minutes. Stir occasionally so the pasta does not clump or stick to the bottom.

8. Once the pasta is cooked, remove the bay leaf. Stir in 1/2 cup grated Parmesan cheese until melted and creamy. If the soup seems too thick, add up to 1 cup extra broth or water to reach the texture you like.

9. Taste and adjust seasoning with salt, pepper, and more red pepper flakes if needed. Stir in 2 tbsp chopped fresh parsley. Let the soup sit off heat a couple minutes so it cools slightly and flavors settle.

10. Serve hot with extra grated Parmesan on the side and crusty bread for dipping. Leftovers thicken as they sit so add a splash of broth when reheating.

Equipment Needed

1. Large heavy-bottomed pot (6 to 8 quart)
2. Wooden spoon or heatproof spatula
3. Chef’s knife
4. Cutting board
5. Colander or fine mesh strainer
6. Measuring cups and spoons
7. Box grater for Parmesan
8. Ladle and a pot lid

FAQ

Q: Can I make this vegetarian or use ground turkey instead of beef?

A: Yes. Swap the beef for 1 lb ground turkey or a plant based crumble, and use vegetable broth instead of beef broth. The flavor will be a bit lighter, so add an extra pinch of salt or a splash of soy sauce if it feels flat.

Q: Can I use dried beans instead of canned?

A: You can, but plan ahead. Use about 1 cup dried cannellini beans, soak them overnight and simmer until tender before adding to the soup. Or cook them in a pressure cooker for 25 30 minutes. Canned is fastest though.

Q: How do I stop the pasta from getting mushy if I want leftovers?

A: Cook the ditalini separately and keep it aside, then add portions to bowls and ladle hot soup over when serving. If you store soup with pasta already in it, the pasta will soak up the broth and get soft. Also undercook the pasta by 1 minute if you must mix it in early.

Q: Can I freeze this soup?

A: Yes freeze without the pasta for best texture. Cool completely, portion into freezer safe containers and freeze up to 3 months. When reheating add fresh or previously cooked pasta at serving time.

Q: My soup tastes too acidic, how do I fix it?

A: Stir in the optional teaspoon of sugar, or a small pat of butter, and let it simmer a few minutes. A pinch of baking soda will neutralize acid too, but add very little and taste as you go.

Q: Any quick hacks to boost flavor fast?

A: Brown the meat well so you get those browned bits, add the tomato paste early and let it caramelize a minute, and finish with a handful of Parmesan rind while it simmers. Take out the rind before serving. Little steps like that make a big difference.

Warm Up With This Easy Pasta E Fagioli Recipe Substitutions and Variations

Ground beef: swap with ground turkey or chicken for a leaner bowl, or use mild Italian sausage if you want more flavor and fat — it makes the soup richer and a little spicier.
Olive oil: you can use vegetable oil or light butter instead, both brown and give a nice base for the veggies if you’re out of olive oil.
Cannellini beans: great northern beans, chickpeas, or even red kidney beans work fine — they all hold up in the simmer and add protein and creaminess.
Ditalini pasta: small shells, elbow macaroni, or orzo are perfect substitutes, just watch the cook time since shapes vary and you don’t want mushy pasta.

Pro Tips

– Brown the beef well and don’t rush it. Let it get some good color before you add the veggies, scrape up the browned bits, those are pure flavor. If there’s a huge puddle of fat, pour most off but leave a little for taste.

– Cook the tomato paste a minute or two until it darkens slightly. It sounds small but it makes the whole soup taste richer and less “canned.” Stir constantly so it doesn’t burn.

– Don’t overcook the pasta in the pot unless you want mushy leftovers. Cook the ditalini just shy of al dente, or cook it separately and add to bowls when serving. Leftover soup thickens because pasta keeps sucking up liquid.

– If the tomatoes taste too sharp, a teaspoon of sugar helps, but so does a splash of milk or a little butter at the end for roundness. Taste before adding more salt since the Parmesan and broth can be salty.

– For storage and reheating: freeze portions without the pasta for best texture, or refrigerate and add a splash of broth when reheating. Stir in fresh parsley and extra grated Parmesan right before serving to keep them bright.

Warm Up With This Easy Pasta E Fagioli Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I just made an Easy Pasta Fagioli Soup that tastes like Olive Garden but with richer, meatier depth and everyone at my table went back for seconds.

Servings

servings

Calories

520

kcal

Equipment: 1. Large heavy-bottomed pot (6 to 8 quart)
2. Wooden spoon or heatproof spatula
3. Chef’s knife
4. Cutting board
5. Colander or fine mesh strainer
6. Measuring cups and spoons
7. Box grater for Parmesan
8. Ladle and a pot lid

Ingredients

1 lb ground beef, 80 20 or leaner if you prefer
2 tbsp olive oil
1 medium yellow onion, finely chopped
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 (28 oz) can crushed tomatoes
4 cups beef broth, low sodium if you like
1 (15 oz) can cannellini or great northern beans, drained and rinsed
8 oz ditalini or small tube pasta (about 1 1/2 cups)
1 tsp dried oregano
1 tsp dried basil
1 bay leaf
1 tsp salt, plus more to taste
1/2 tsp freshly ground black pepper
1/4 tsp red pepper flakes, optional for a little heat
1 tsp sugar, to balance acidity (optional but handy)
1/2 cup grated Parmesan cheese, plus extra for serving
2 tbsp fresh parsley, chopped, for garnish

Directions

Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 lb ground beef and brown, breaking it up with a spoon, about 6 to 8 minutes. Season with 1 tsp salt and 1/2 tsp black pepper as it cooks. Drain excess fat if there’s a lot, but leave a little for flavor.
Push the beef to one side, add the chopped 1 medium yellow onion, 2 diced carrots and 2 diced celery stalks to the pot. Cook until softened, about 5 minutes, stirring so nothing sticks. Add 3 minced garlic cloves in the last minute and don’t let it burn.
Stir in 2 tbsp tomato paste and cook 1 to 2 minutes to deepen the flavor, scraping up any browned bits from the bottom. This little step makes the soup taste richer, trust me.
Pour in 1 (28 oz) can crushed tomatoes and 4 cups beef broth. Add the drained and rinsed 1 (15 oz) can cannellini or great northern beans. Stir to combine.
Add 1 tsp dried oregano, 1 tsp dried basil, 1 bay leaf, 1/4 tsp red pepper flakes if you want heat, and 1 tsp sugar if the tomatoes taste too acidic. Taste and adjust salt and pepper later.
Bring the soup to a simmer, then reduce heat to low and let it gently simmer uncovered for 15 minutes so flavors marry. If it gets too thick, add a splash more broth or water.
Add 8 oz ditalini or other small pasta and simmer until the pasta is al dente, usually 8 to 10 minutes. Stir occasionally so the pasta does not clump or stick to the bottom.
Once the pasta is cooked, remove the bay leaf. Stir in 1/2 cup grated Parmesan cheese until melted and creamy. If the soup seems too thick, add up to 1 cup extra broth or water to reach the texture you like.
Taste and adjust seasoning with salt, pepper, and more red pepper flakes if needed. Stir in 2 tbsp chopped fresh parsley. Let the soup sit off heat a couple minutes so it cools slightly and flavors settle.
Serve hot with extra grated Parmesan on the side and crusty bread for dipping. Leftovers thicken as they sit so add a splash of broth when reheating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.