Quick & easy pasta fagioli recipe/ pasta e fagioli, made in one pot in 30 minutes on stovetop. Packed with simple ingredients: Italian herbs, beef, beans, vegetables.
Trust me, this is no boring soup. It's hearty and loaded with flavor from lots of Italian herbs and the addition of pasta makes it a filling meal, unlike many other soups. It is actually very similar to Olive Garden's version. However, I wouldn't call this an exact copycat because I feel like there is still a subtle difference between my recipe and the original recipe from the restaurant. Overall, it is one of my favorite Italian soups along with my One Pot Tomato Tortellini Soup and One Pot Lasagna Soup.
Jump to:
Key ingredients
- Olive oil- This is used for adding flavor in sauteing.
- Ground beef- The higher quality, the better the soup.
- Garlic- Be sure it is minced.
- Ginger- Fresh will enhance the overall flavor.
- Vegetables- Including onion, carrots, celery, diced tomatoes and zucchini.
- Chicken broth- This can be homemade or store bought.
- Tomato sauce- Use your favorite brand.
- Spices and seasonings- Including basil, oregano, thyme, parsley, dried marjoram, rosemary, salt and pepper.
- Pasta- The Ditalini pasta is most traditional.
- Beans- You will need bod kidney and great northern for this recipe.
- Garnish- With fresh basil or parsley.
Variations
- Vegetarian/Vegan option- Just omit the ground beef or sausage and replace chicken broth with vegetable broth to make this recipe totally vegetarian.
- Crockpot/ Slow cooker version- Add all the ingredients except for the pasta and beans in the slow cooker and cook on high for 3-4 hours. Add the pasta and beans and cook on high for an additional 30-35 minutes or until pasta is fully cooked.
- Use sausage- Instead of ground beef, replace with spicy Italian sausage with casing removed.
- Try different pasta- Such as acini de pepe, tubetti, small shells, or even orzo.
- Toss in some kale- To add color and nutrition.
- Make it creamy- Just add ¾ cup heavy at the end and garnish with ½ cup parmesan cheese.
How to make easy one pot pasta e fagioli recipe from scratch?
- Cook the ground beef- Then drain fat.
- Add in- Onions, celery, carrots, garlic, ginger and cook until tender.
- Mix in- The tomatoes, broth, herbs and seasonings, then bring to a boil.
- When halfway cooked- Add in the pasta.
- Pour in the beans- And let everything simmer until pasta is al dente.
- Garnish- With fresh parsley or basil and you are done.
What to serve with this Italian fagioli soup?
This is a main dish, so some sides that will pair well include breadsticks, garlic bread, cornbread, biscuits, pull-apart bread, or dinner rolls. You could also pair it with this Easy Green Salad (One Bowl).
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from One Pot Recipes
Tips and techniques
- Use low sodium broth- To prevent the meal from becoming too salty.
- If the soup is too thin- Cook it on high heat for a bit longer until liquid is reduced and soup is thickened to your desired consistency.
- If the soup is too thick- Add more broth or water and cook for a few minutes until you are satisfied with consistency.
- Zucchini is entirely optional- But I add it since that's the only way I can get my family to eat zucchinis.
- Adjust the amount of seasonings- Based on your personal preference.
- Don't drain or wash the beans- Just dump the whole can into the pot.
Recipe FAQs
No, but they are both very similar. Minestrone soup is typically vegetarian without any beef and the other one has beef.
Yes, traditionally it is made with ground beef or ground Italian sausage.
This is a popular Italian soup that is translated to mean "pasta and beans." Some add the word ricetta at the end which means "recipe." Really it should be translated to "best soup ever."
Storage
- Make ahead- This is a great meal to make in advance. Keep in a sealed container in the fridge for up to 3 days, reheat, and serve.
- Refrigerate- Place in an airtight container and keep for up to 3 days.
- Freeze- You can place in a sealed container for up to 1 month, but the noodles may become mushy so it is not recommended. Thaw in the fridge and reheat before serving.
- Reheat- You can warm this up in the microwave or on the stovetop.
More one pot soup recipes
- One Pot Tomato Basil Soup
- One Pot Easy Vegetable Soup
- One Pot Easy Homemade Chicken Noodle Soup
- Slow Cooker Minestrone Soup
- One Pot Lasagna Soup
Recipe
One Pot Pasta Fagioli/ Pasta E Fagioli
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from One Pot Recipes
Ingredients
- 2 tablespoon Olive oil
- 1 pound Ground beef Or spicy Italian sausage with casing removed
- 3 tablespoon Garlic Finely minced
- 1 tablespoon Ginger Finely minced
- 1 Onion Medium size, Finely chopped
- 1 cup Carrots Peeled, Diced
- 1 cup Celery Diced
- 6 cups Chicken broth Low sodium
- 1 can Tomato sauce 16 oz. can
- 1 can Diced tomatoes 15 oz. can
- 1 teaspoon Basil Dried
- 1.5 teaspoon Oregano Dried
- 1 teaspoon Thyme Dried
- 1 teaspoon Parsley Dried
- ½ teaspoon Marjoram Dried
- ¼ teaspoon Rosemary Dried
- Salt To taste
- Pepper To taste
- 1 ⅓ cup Ditalini pasta Uncooked
- 1 can Red kidney beans 15 oz. can
- 1 can Great Northern beans 15 oz. can
- 1 Zucchini Medium size, Diced, Optional
- 1-2 tablespoon Fresh basil or parsely Roughly chopped, For garnish
Instructions
- In a large nonstick pot, heat oil over medium high heat.
- Add ground beef or Italian sausage and cook until brown. Drain fat.
- Add garlic, ginger, onion, carrots, celery, zucchini and cook until tender all vegetables are tender.
- Add broth, tomato sauce, diced tomatoes, basil, oregano, thyme, parsley, marjoram, rosemary, salt, pepper and bring everything to a boil.
- Reduce the heat to medium low and add the pasta and let it simmer until pasta is halfway cooked. Be sure to stir occasionally to prevent soup from burning and sticking to the pot.
- Add beans and zucchini and cook until pasta is al dente.
- Garnish with fresh basil or parsley and freshly shredded parmesan cheese and serve immediately.
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Melanie Bauer says
Looks fabulous! I love everything about this, combinations of those flavors are amazing, so tasty and flavorful!
Kimberly says
Such a great classic, this looks delicious!
Katerina says
This is my favorite!! Looks incredibly delicious!!
carrie r says
Looks like pure comfort food to me!
Allyson Zea says
The soup looks so good! I love that it's hearty but also healthy!
Brandy O'Neill says
Have to make this for my husband!
jessica says
seriously perfect for a chilly night! i bet these make great leftovers too!