Hearty & Easy Pasta e Fagioli Soup: Your Ultimate Italian Comfort Meal
Discover the ultimate Italian comfort food with this incredibly hearty and flavorful Pasta e Fagioli Soup recipe. Packed with ground beef (or your choice of protein), an abundance of fresh vegetables, creamy cannellini beans, rich diced tomatoes, and aromatic herbs, this soup is a complete meal in itself. Perfect for any season, it’s designed to be both satisfying and surprisingly quick to prepare, making it an ideal choice for a busy weeknight dinner or a delightful starter to an Italian feast. Serve it alongside a crisp side salad and a loaf of crusty bread for a truly authentic experience.
The Magic of Homemade Pasta e Fagioli
There’s something truly special about a bowl of homemade soup, especially when it’s as comforting and robust as Pasta e Fagioli. While many might associate soup with cooler months, this Italian classic defies expectations. Its vibrant blend of fresh ingredients, combined with its quick preparation time, makes it a fantastic choice all year round. Imagine coming home after a long day and having a deeply satisfying meal on the table in under 30 minutes – that’s the promise of this incredible recipe.
Our journey to the perfect Pasta e Fagioli often begins with embracing local flavors. Here in Ohio, the summer months bring forth an abundance of fresh produce from our thriving farmers’ markets. These markets are a treasure trove of seasonal delights, bursting with everything from crisp vegetables and fragrant herbs to artisanal breads and sweet fruits. It’s a joy to explore them, knowing that every purchase contributes to a delicious meal and supports local growers.
One of my favorite local spots is the farmers market near the Cuyahoga Valley National Park. It’s a vibrant hub where you can find an incredible variety of fresh, high-quality ingredients. Last weekend, a trip there yielded a bounty of beautiful vegetables, artisan bread, juicy fruits, and even some gourmet salsa. The inspiration to create a truly fresh and flavorful soup was undeniable, and what better choice than my all-time favorite, Pasta e Fagioli?
Beyond the fresh produce, these markets are also home to an array of incredible food vendors. From gourmet quiches to authentic tacos and delicious dumplings, there’s always something new and exciting to try. On my last visit, I indulged in some heavenly Vegan Dumplings, filled with cooked cabbage and vegetables, and topped with a perfectly spiced tomato and onion sauce. These culinary adventures truly highlight the joy of fresh, wholesome food, a philosophy that deeply resonates with the essence of Pasta e Fagioli.
Speaking of delicious food and embracing Italian flavors, my husband Mike and I recently enjoyed a much-needed date night. We savored a crispy pizza and refreshing Peronis on the patio of a local Italian pizzeria. These moments, celebrating simple pleasures and authentic tastes, truly deepen our appreciation for classic Italian cuisine, like the beloved Pasta e Fagioli.
Why Pasta e Fagioli is Perfect Any Time of Year
You might be thinking, “Soup in July?” And yes, I’m going there! While summer often conjures images of fresh fruit salsas, grilling out, and zucchini-centric dishes (don’t worry, those are coming soon!), there’s a compelling case for enjoying a rich, flavorful bowl of Pasta e Fagioli even when the sun is shining. This soup isn’t heavy; it’s robust and full of fresh flavors that make it adaptable for any season. It’s an Italian comfort food that transcends seasonality, bringing warmth and satisfaction whenever you crave it.
One of the greatest benefits of this Pasta e Fagioli Soup recipe is its incredible efficiency. It comes together in under 30 minutes, making it a dream for quick weeknight meals. This hearty soup is incredibly versatile; you can serve it as a satisfying starter before a larger Italian meal, or it can easily stand alone as the main course, especially when paired with a fresh side salad and warm, crusty bread. It’s the perfect balance of filling and flavorful without being overly heavy, even on a warm day.
Customizing Your Classic Italian Soup
This recipe provides a fantastic foundation, but Pasta e Fagioli is wonderfully adaptable to your preferences and what you have on hand. For the protein, I often use lean ground beef, which adds a savory depth to the broth. However, many variations use Italian sausage (mild or spicy, depending on your taste), or you could even opt for a vegetarian version by simply omitting the meat and perhaps adding extra vegetables or a plant-based protein substitute. The choice is yours!
Beans are, of course, a crucial component of “fagioli.” While cannellini beans are traditional for their creamy texture and mild flavor, feel free to experiment with other varieties. I’ve had great success with red kidney beans, which add a slightly firmer texture and a deeper color, and even garbanzo beans (chickpeas) for a nuttier flavor. Each bean brings its unique character to the soup, allowing you to tailor it to your liking.
The vegetables are another area where you can get creative. Beyond the classic carrots, celery, and onion (the holy trinity of many great soups), consider adding spinach, kale, or zucchini during the last few minutes of cooking for extra nutrients and freshness. A sprinkle of fresh parsley or basil at the end brightens the entire dish, enhancing its overall appeal and aroma.
Tips for the Best Pasta e Fagioli and Easy Leftovers
This meal isn’t just delicious; it’s also fantastic for meal prepping, yielding leftovers that are perfect for lunch the next day or another dinner later in the week. To ensure your leftovers are just as delicious as the fresh batch, I have a crucial tip regarding the pasta. If you anticipate having soup left over, it’s best to cook the ditalini pasta separately and add it to individual bowls just before serving. This prevents the pasta from absorbing too much of the flavorful broth and becoming mushy, ensuring the soup maintains its ideal texture and consistency.
For an extra layer of authentic Italian flavor and a lusciously creamy texture, try adding a Parmesan rind to the soup while it simmers. The rind will slowly melt and infuse the broth with a rich, umami depth. Simply remove it before serving. This small addition can elevate your Pasta e Fagioli from delicious to absolutely extraordinary, adding that special touch often found in nonna’s kitchen.
With these simple adjustments, your homemade Pasta e Fagioli will be a consistently delightful experience, whether it’s the first serving or a comforting reheat. It’s truly a testament to how simple ingredients, prepared with a little care, can create a meal that feels both gourmet and incredibly homey.
Ready to Cook?
Whether you’re a long-time fan of Italian cuisine or looking for a new favorite weeknight meal, this Pasta e Fagioli recipe is sure to impress. It’s a celebration of fresh ingredients, rich flavors, and comforting warmth, all packed into a single, satisfying bowl. So, gather your ingredients, fire up your stove, and get ready to enjoy one of Italy’s most beloved soups.
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Pasta e Fagioli Soup
Julia Jolliff
10
minutes
20
minutes
30
minutes
8
servings
Saved
Pin
Pasta e Fagioli is a classic Italian soup with ground beef, vegetables, cannellini beans, diced tomatoes and herbs.
Ingredients
-
1
cup
ditalini pasta -
2
Tablespoons
olive oil,
{divided} -
1
pound
ground beef -
3
garlic cloves,
minced -
1/4
cup
onion,
chopped -
2
large
carrots,
peeled and chopped -
2
celery stalks,
chopped -
6
cups
vegetable broth,
{you can also use chicken broth} -
2
cans
diced tomatoes -
2
cans
cannellini beans,
drained and rinsed -
1
bay leaf -
1
teaspoon
dried basil -
1
teaspoon
dried oregano -
3/4
teaspoon
dried thyme -
1/4
teaspoon
crushed red pepper -
1/4
cup
fresh parsley,
chopped
Instructions
-
In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
-
Heat 1 tablespoon olive oil in a Dutch oven or large pot over medium heat. Add ground beef to the skillet and cook until browned, about 5 minutes, drain excess fat and set aside.
-
Add remaining 1 tablespoon oil to the pot and stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4minutes.
-
Stir in vegetable broth, diced tomatoes,cannellini beans, bay leaf, basil, oregano, thyme, crushed red pepper, ground beef and and season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until vegetables are tender, about 12-15 minutes.
-
Stir in pasta until heated through.
-
Garnish with the 1/4 cup fresh parsley, green onions, parmesan cheese. Serve immediately with crusty bread.
Notes
- If you plan to have leftovers of this soup I would not add the pasta to the soup but would put the pasta in each individual bowl.
- Then if you have leftovers save the extra pasta separate and add it to the soup when you are ready to eat it otherwise the pasta absorbs all of the liquid.
- If you can get your hands on a parmesan rind, add that in when cooking and remove when you are ready to serve the soup. It adds an extra does of cheese to the soup and creates a creamier texture.
Nutrition
Calories:
373
kcal
,
Carbohydrates:
42
g
,
Protein:
20
g
,
Fat:
15
g
,
Saturated Fat:
5
g
,
Polyunsaturated Fat:
1
g
,
Monounsaturated Fat:
8
g
,
Trans Fat:
1
g
,
Cholesterol:
40
mg
,
Sodium:
1014
mg
,
Potassium:
507
mg
,
Fiber:
8
g
,
Sugar:
6
g
,
Vitamin A:
3734
IU
,
Vitamin C:
14
mg
,
Calcium:
137
mg
,
Iron:
5
mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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