Easy Pasta e Fagioli

Easy pasta e fagioli soup is the perfect hearty meal. Packed with beef, beans, and pasta in a rich broth, this soup is every bit as good as Olive Garden’s and ready in just about 30 minutes.

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This has been the winter that just won’t quit.

We’ve had over a month straight of snow on the ground and tons of nuisance events and a few big deal kind of snow storm situations.

I am over it.

My kids are over it.

But no one is over this easy pasta e fagioli soup recipe, which became a staple on snow days this year.

It’s super cozy and comforting, like a bowl of “meatball soup” says my youngest, who absolutely adores meatballs.

And though it’s not a copycat of Olive Garden pasta e fagioli, it is every bit as good, less expensive, and on the table in just about 30 minutes, which is quite impressive considering it tastes like it was slow simmered all day.

While I mentioned cost briefly, let’s chat about how it’s a really yummy and ingenious way to stretch a pound of ground beef, which is super expensive right now.

This soup feeds my family of 5 for two nights, with enough leftover for a lunch one day.

And when you serve it up with homemade bread, no one seems to mind eating it a few times a week.

Ingredients and Kitchen Supplies

Here’s what you need for pasta e fagioli:

• Olive Oil – Just a little
• Lean Ground Beef – Stick to leaner ground beef for this. If you use a fattier beef than say 93/7, you will definitely want to drain it.
• Seasoning – Italian seasoning blend, a bay leaf, garlic powder, salt, and pepper.
• Mirepoix – Go ahead and get 2 containers of precut carrots, onions, and celery blend from the produce section of the grocery store or cut up your own onion, celery, and carrots in roughly equal portions.
• Garlic Cloves – 6 is my bare minimum but you can add more or less based on how much you like garlic.
• Tomato Sauce or Puree – Either way use the kind in the canned goods section and not jarred tomato sauce. You want the kind that does not have added seasoning.
• Vegetable Broth or Chicken Broth or Stock – Vegetable broth has a slightly different flavor compared to chicken broth. Both are good options for a slightly lighter tasting soup.
• Water – This is a trick straight from my Italian grandma. Just fill up the can empty can of sauce or puree about a third of the way and pour it into the soup. It helps thin it a bit plus it makes sure no tomato product gets left behind.
• Ditalini Pasta – You can use a different small pasta if you prefer, but this is the traditional one.
• Beans – We use a can of canellini and great northern breans drained and rinsed.
• Romano or Parmesan Cheese – You can use both if you really want to treat yourself.

You won’t need any equipment for pasta e fagioli, but you will want to get out your:

• Stock Pot
• Spoon
• Garlic Press
• Strainer

How to Make

1. Brown the beef.

In a large stock pot, add the ground beef and break apart with a spoon.

Brown the meat, stirring frequently, over medium heat.

Add in the Italian seasoning, garlic powder, salt, and pepper and stir to combine.

If you have a lot of excess fat, carefully drain it into an empty can or other collection device.

2. Soften the veggies.

Once the beef is ready, add in the mirepoix, bay leaf, and crushed or minced garlic.

Saute the veggies until they begin to soften and become fragrant.

3. Bring the soup together.

Pour in the tomato sauce or puree, water, and stock and bring to a simmer.

Once the soup is simmering, stir in the pasta and let it keep simmering for about 10 to 15 minutes.

As it simmers, open the cans of beans, drain them, and rinse them off in the sink.

After the pasta has softened, add in the beans and let cook for about 1 to 2 minutes.

Remove from heat and serve with a topping of fresh parsley and parmesan cheese.

Serving

Pasta e fagioli is a hearty soup that pairs well with homemade bread.

You can also pair it with a Caesar salad or other salad.

Storing

This stores very well.

Just let it cool to room temperature and transfer it to an airtight container or cover it tightly in the soup pot.

Refridgerate for up to 4 days.

To reheat, you can microwave a serving in the microwave or on the stove top over medium low heat.

Keep in mind that the longer the soup sits in the fridge, the more liquid the pasta and beans will absorb and the thicker the soup will be so you may want to stir in some extra broth prior to reheating.

Tips and Tricks

• For the fastest cooking time, make sure to fully brown the beef before adding in the veggies or broth.
• If you use higher fat meat, make sure to drain off the excess fat as much as possible. You may find with a leaner cut, you have less to drain.
• You can add some kale or spinach to the soup for added greenery towards the end of the cooking process when you add in the beans.
• I like to season every layer of ingredients when I make a dish like this. So I will season the beef while it cooks, then add a bit more seasoning to the veggies, and then after the pasta has cooked, I do like to give it a taste and make any adjustments in the seasoning prior to serving.

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