Name: Easy Pasta e Fagioli Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
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, to taste; 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; 3 Tbsp minced fresh parsley; Finely shredded Romano or Parmesan cheese, for serving

If you’re craving a cozy, hearty soup that fills you up with rich Italian flavors but won’t keep you in the kitchen all day, you’re going to absolutely adore my Easy Pasta e Fagioli Soup Recipe. This is the kind of recipe that feels like a warm hug on a chilly day and comes together without hassle—perfect for busy weeknights or casual meals with family and friends. Plus, it’s loaded with veggies, tender pasta, and beans that make it satisfying and wholesome. Stick around, because I’ll share all my personal tips and little tricks to make sure you nail it every time!

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Why You’ll Love This Recipe

Comforting and Hearty: A perfect mix of tender pasta, beans, and savory broth that warms you up from the inside out.
Simple Ingredients: Uses pantry staples you likely already have, making dinner prep a breeze.
Family Favorite: My loved ones keep asking for this soup—it’s that good and easy to adapt to everyone’s taste.
Totally Flexible: Easily tweak it to be vegetarian, add more greens, or swap pasta shapes without losing flavor.

A close-up view of a ladle holding a rich, chunky soup above a white pot with a black rim, all resting on a white marbled surface. The soup has multiple layers visible: a thick, deep red broth base mixed with small bits of brown ground meat, bright orange carrot cubes, pale white and red kidney beans, green celery slices, and small round pasta pieces. Fresh green herbs are sprinkled throughout, adding a fresh touch. Black pepper flecks are visible on the surface of the soup and ladle, giving it a seasoned look. photo taken with an iphone --ar 2:3 --v 7 - Easy Pasta e Fagioli Soup, pasta e fagioli recipe, hearty Italian soup, quick pasta e fagioli, comforting bean and pasta soup

Ingredients You’ll Need

The magic of this Easy Pasta e Fagioli Soup Recipe is really in the way these ingredients work together visually and taste-wise: chiffonade onions and celery add earthiness; tomatoes bring acidity; beans give body; and a handful of herbs tie it all together. When you shop, go for good-quality canned tomatoes and broth—that little upgrade makes a difference.

Flat lay of a small puddle of golden olive oil glistening on a simple white ceramic dish, a mound of fresh ground lean beef with a deep red color, a heap of chopped bright yellow onion pieces, a small pile of diced vibrant orange carrots, a cluster of diced light green celery stalks, three whole garlic cloves with papery white skins, a small white bowl filled with smooth red tomato sauce, a small white bowl containing rich golden chicken broth, a small white bowl of clear water, a small white bowl heaped with diced fresh red tomatoes, a tiny heap of granulated white sugar crystals, a neat stack of dried greenish basil leaves, a small amount of dried oregano flakes, a small pile of dried thyme, a pinch of dried marjoram leaves, a few grains of coarse sea salt and freshly cracked black peppercorns side by side, a small mound of dry ditalini pasta shaped like tiny short tubes, a small white bowl filled with shiny dark red kidney beans, another small white bowl with smooth white great northern beans, a neat pile of finely shredded Romano cheese, and a sprig of fresh vibrant green parsley leaves, all arranged with perfect symmetry and realistic proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Pasta e Fagioli Soup, pasta e fagioli recipe, hearty Italian soup, quick pasta e fagioli, comforting bean and pasta soup

Olive oil: Use a good extra virgin olive oil for sautéing to boost flavor.
Lean ground beef: If you want leaner, turkey works too or leave it out to keep it vegetarian.
Yellow onion: The base flavor, make sure it’s fresh and firm.
Carrots: Adds natural sweetness and a pop of color.
Celery stalks: Provides that classic Italian soffritto flavor foundation.
Garlic cloves: Fresh minced garlic is a must for that garlicky warmth.
Tomato sauce: Choose a simple, unseasoned variety for rich tomato flavor without additives.
Chicken broth: Low sodium is best so you can control saltiness.
Water: Helps control soup thickness—feel free to adjust as you go.
Diced tomatoes (canned): Adds texture and acidity.
Granulated sugar: Just a pinch to balance acidity from tomatoes.
Dried basil, oregano, thyme, marjoram: Classic Italian herbs that layer flavor beautifully.
Salt and black pepper: Essential for seasoning to taste.
Ditalini pasta: Small pasta holds the broth nicely without overpowering.
Kidney beans and Great Northern beans (canned): Rinsed and drained to avoid excess sodium.
Romano or Parmesan cheese: Freshly shredded for topping that perfect Italian touch.
Fresh parsley: Brightens and freshens up the finished soup.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Easy Pasta e Fagioli Soup Recipe is. Over the years, I’ve tried so many twists—some with extra veggies, some with different beans, even a meatless one that was surprisingly delightful. Feel free to make it truly yours!

Meatless Option: Swap out the ground beef for extra beans and a splash of vegetable broth—just as hearty without the meat.
Greens Addition: Stir in chopped spinach or kale during the last few minutes for some vibrant color and nutrition.
Spicy Kick: Add crushed red pepper flakes or a dash of cayenne if you like things with a little heat—my family does!
Pasta Shape Swap: Use elbow macaroni or small shells if you can’t find ditalini, but watch cooking times to avoid mushiness.

How to Make Easy Pasta e Fagioli Soup Recipe

Step 1: Brown the Beef with Care

Start heating 1 tablespoon of olive oil over medium-high heat in a large soup pot. Crumble in the ground beef and cook it, stirring occasionally, just until it’s fully browned. Don’t overdo it here—you want it cooked but still juicy. Once ready, drain any excess fat (this makes the soup less greasy), then set the beef aside on a plate. This step builds the hearty meat flavor that blends into the soup beautifully.

Step 2: Sauté Your Sofritto Perfectly

In the same pot, pour the remaining tablespoon of olive oil and add your chopped onions, carrots, and celery. Sauté them over medium-high heat until everything is tender and smells amazing, about 6 minutes. Then toss in the minced garlic and cook for just one more minute—don’t let it burn because that will make your soup bitter. This aromatic base is what gives the soup its warm, layered flavor.

Step 3: Build the Soup Base

Pour in the chicken broth, tomato sauce, canned diced tomatoes, and half a cup of water. Add your sugar, basil, oregano, thyme, marjoram, and the cooked beef back into the pot. Give it a good stir, then season with salt and freshly ground black pepper to your liking. Bring everything to a gentle boil before lowering the heat to medium-low. Cover with a lid and let the soup simmer for 15 to 20 minutes, stirring occasionally until your veggies are nice and soft. This slow simmer blends all the flavors into one comforting bowl.

Step 4: Cook Pasta Al Dente Separately

While the soup simmers, cook your ditalini pasta according to the package instructions until al dente. It’s really important not to overcook the pasta here because it will cook a little more when added to the hot soup and you don’t want it mushy. Once cooked, drain it well and set it aside.

Step 5: Bring It All Together

Add the cooked pasta plus both kinds of beans into the pot. If the soup looks too thick, thin it out with a little more broth or water until it suits your preferred consistency. Let everything heat together for about a minute so the flavors marry well. Stir in the chopped fresh parsley, and your soup is ready to ladle.

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Pro Tips for Making Easy Pasta e Fagioli Soup Recipe

Use Low-Sodium Broth: It’s easier to adjust salt levels when you control the base seasoning yourself.
Cook Pasta Separately: This prevents the pasta from soaking up too much broth and becoming overly soft.
Don’t Skip Draining Beef Fat: Removing excess grease keeps the soup light and clean tasting.
Add Herbs Gradually: Taste as you go, herbs can be adjusted to avoid overpowering the soup.

How to Serve Easy Pasta e Fagioli Soup Recipe

A white bowl filled with a thick red soup containing small tube pasta, red kidney beans, minced meat, and diced orange carrots and celery pieces. The soup is sprinkled with finely chopped fresh green herbs and a layer of grated white cheese on top. The bowl sits on a white plate with some green herb bits scattered around. Nearby are slices of a white baguette and a large silver spoon resting on the plate. The scene is set on a white marbled surface with a dark green cloth in the top right background. photo taken with an iphone --ar 2:3 --v 7 - Easy Pasta e Fagioli Soup, pasta e fagioli recipe, hearty Italian soup, quick pasta e fagioli, comforting bean and pasta soup

Garnishes

I always finish my bowl with a generous sprinkle of freshly grated Romano or Parmesan cheese—it melts into the hot soup adding nuttiness and richness I can’t get enough of. A tiny drizzle of good olive oil and an extra pinch of chopped parsley on top brighten the flavors and make it look irresistible on the table.

Side Dishes

Crusty Italian bread or garlic breadsticks are my go-to sides here; they’re perfect for dipping into every last bit of your hearty soup. A simple green salad with a lemony vinaigrette adds a fresh balance, especially on warmer days.

Creative Ways to Present

For special occasions, I like serving this soup in rustic bread bowls—just hollow out a small loaf and ladle the soup inside for a charming presentation that’s part of the meal. Another trick is to layer the soup in clear glasses or jars for a fun visual effect at casual parties.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully in an airtight container in the fridge for up to 4 days. I usually wait to add cheese until serving to keep leftovers fresh and vibrant. Just reheat gently on the stovetop or microwave until warmed through.

Freezing

I’ve frozen this soup multiple times with great success. Pro tip: Freeze the soup without the cooked pasta if possible, then cook fresh pasta when you reheat. This keeps the pasta texture from turning mushy after thawing.

Reheating

Reheat soup slowly on the stovetop over medium-low heat, adding a splash of broth or water to adjust consistency if needed. If you froze it without pasta, cook fresh ditalini separately and stir them in just before serving to keep things perfectly al dente.

FAQs

Can I make this Easy Pasta e Fagioli Soup Recipe vegetarian?

Absolutely! Simply skip the ground beef and replace the chicken broth with vegetable broth. You can add extra beans or some chopped mushrooms to maintain a hearty texture and flavor.
What pasta works best in this soup?

Ditalini pasta is classic because its small tube shape holds the broth nicely, but you can use elbow macaroni, small shells, or even orzo. Just be sure to cook the pasta separately to avoid it getting mushy in the soup.
How do I prevent the pasta from getting soggy?

Cook the pasta al dente in a separate pot, drain it well, then stir it into the soup right before serving. This keeps the pasta from soaking up too much liquid and becoming mushy.
Can I prepare this soup ahead of time?

Definitely! The soup actually tastes better the next day as the flavors deepen. Store it with the pasta separate, and reheat gently before serving.

Final Thoughts

This Easy Pasta e Fagioli Soup Recipe has become one of my all-time favorites because it’s both down-to-earth and full of comforting Italian charm. Every time I make it, I’m reminded how satisfying homemade soup can be when you have the right balance of flavors, texture, and a pinch of love. I really hope you give this a try—it’s wonderful whether you’re feeding hungry family members or just want a bowl of something really delicious for yourself. Let me know how it turns out and what twists you love best!