Pasta Fagioli /Pasta E Fagioli (One Pot)

Quick & easy pasta fagioli/pasta e fagioli, made in one pot in 30 minutes on stovetop. Packed with simple ingredients: Italian herbs, beef, beans, vegetables.

This is a popular Italian soup that is translated to mean “pasta and beans.” Really it should be translated to “best soup ever.” 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 seems that traditional recipe has changed and evolved into what we all enjoy today, becoming very similar to minestrone soup.

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.

Key ingredients

• Olive oil- A healthier option for sauteing.
• Ground beef- You can also use Italian sausage.
• Garlic– Be sure it is finely minced.
• Ginger– Fresh is best in this recipe.
• Vegetables– Including onions, carrots, celery, diced tomatoes and zucchini.
• Chicken broth- A base to the soup with added taste.
• Tomato sauce- Brings in the classic tomato flavor.
• Spices and seasonings- This includes basil, oregano, thyme, parsley, dried marjoram, rosemary, salt and pepper.
• Pasta– I like to use Ditalini, but you can use something similar.
• Beans– Use red kidney beans and Great Northern beans.
• Garnish– With fresh basil or parsley.

Variations

• Vegetarian 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.
• Creamy option- Add 3/4 cup heavy cream at the end and garnish with 1/2 cup parmesan cheese.
• Use different noodles- Although Ditalini is the most traditional in this dish, you can also use small shells or elbow noodles.

How do you make pasta e fagioli?

1. Cook the ground beef– Then drain fat.
2. Add in– Onions, celery, carrots, garlic, ginger and cook until tender.
3. Mix in- The tomatoes, broth, herbs and seasonings, then bring to a boil.
4. When halfway cooked- Add in the pasta.
5. Pour in the beans- And let everything simmer until pasta is al dente.
6. Garnish– With fresh parsley or basil and you are done.

What to serve with this 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.

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 preference.
• Don’t drain or wash the beans– Just dump the whole can with all its juices into the pot.

Recipe FAQs

Storage

• Make ahead- 1-2 days in advance, make this dish, place in a sealed container, and place in the fridge. When ready, reheat and serve.
• Refrigerate- Store in an airtight container for up to 3 days.
• Freeze– Store in a sealed container for up to 1 month. Thaw and reheat before serving.
• Reheat– This can be warmed 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

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One Pot Pasta Fagioli/ Pasta E Fagioli

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

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.

Yield: 6 People

Ingredients

• 2 tbsp Olive oil
• 1 pound Ground beef, Or spicy Italian sausage with casing removed
• 3 tbsp Garlic, Finely minced
• 1 tbsp 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 tsp Basil, Dried
• 1.5 tsp Oregano, Dried
• 1 tsp Thyme, Dried
• 1 tsp Parsley, Dried
• 1/2 tsp Marjoram, Dried
• 1/4 tsp Rosemary, Dried
• Salt , To taste
• Pepper, To taste
• 1 1/3 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 tbsp 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

Calories: 383kcal, Carbohydrates: 38g, Protein: 20g, Fat: 16g, Saturated Fat: 6g, Cholesterol: 53mg, Sodium: 1587mg, Potassium: 1198mg, Fiber: 5g, Sugar: 10g, Vitamin A: 4310IU, Vitamin C: 41.2mg, Calcium: 104mg, Iron: 4.6mg

Course: Main Course

Cuisine: American, Italian

Calories: 383

Author: Abeer