Pasta e Fagioli is a hearty Italian-American soup combining ground beef, beans, vegetables, and ditalini pasta in a rich tomato broth. This home-friendly recipe replicates the depth and satisfaction of restaurant versions without complicated technique.
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In a large Dutch oven or pot over medium-high heat, brown the ground beef, breaking it up with a spoon.
Add the diced onion, black pepper, crushed garlic, and 1 tablespoon of salt. Sauté until the onion is softened, about 5 minutes.
Stir in the diced celery and carrots and cook for another 5 minutes.
Add the dried oregano, dried basil, Italian seasoning, and tomato paste. Stir well to combine and cook for 1 minute until fragrant.
Pour in the petite diced tomatoes, tomato sauce, 2 cups of the chicken broth, and sugar. Stir everything together.
Bring the soup to a simmer, then add the cannellini beans, kidney beans, and the bay leaf.
Cover the pot, reduce the heat to low, and let it simmer for 30 minutes.
While the soup simmers, cook the ditalini pasta in a separate pot of boiling salted water for about 7 minutes, or until al dente. Drain and set aside.
After 30 minutes, remove the bay leaf from the soup. Stir in the cooked pasta.
Add the remaining 2 cups of chicken broth, or more if you prefer a thinner consistency. Season with additional salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh parsley, shredded Parmesan cheese, and red pepper flakes if desired.
Serve hot with a slice of toasted crusty bread.
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months; reheat gently on the stovetop over medium-low heat, adding broth if needed.
Yes. Ground turkey will produce a leaner result; Italian sausage will add more seasoning and richness. Brown either the same way as ground beef.
Cannellini beans are traditional and most authentic. Kidney beans or white beans are good substitutes if that's what you have on hand.
Yes. This soup freezes well for up to 3 months. Store cooked ditalini separately if making ahead more than a few hours to prevent mushiness.
Add ditalini in the last 10–12 minutes of cooking and stir occasionally. Pasta continues to absorb liquid while cooling, so slightly under-cook it if storing.
Yes. Use 2 cans (28 oz each) of crushed tomatoes or diced tomatoes; you may need to adjust salt and simmer slightly longer for depth.
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