A bowl of pasta e fagioli soup with colorful veggies, ditalini pasta, two types of beans and ground beef.
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Pasta e Fagioli Soup

This pasta e fagioli is a hearty soup made with ground beef, pasta, vegetables and beans, all simmered together in a rich tomato broth. An easy dinner option that the whole family is sure to love!
Course Soup
Cuisine Italian
Keyword pasta e fagioli, pasta fazool
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 477kcal
Author Sara Welch

Ingredients

  • 2 teaspoons olive oil
  • 1 pound ground beef I use 90% lean
  • 1 onion finely diced
  • 2 teaspoons garlic minced
  • 1 cup celery sliced
  • 3 carrots peeled, quartered and sliced
  • 15 ounce can diced tomatoes do not drain
  • 3 8 ounce cans tomato sauce
  • 2 teaspoons dried Italian seasoning
  • 6 cups beef broth
  • salt and pepper to taste
  • 1 cup ditalini pasta uncooked
  • 15 ounce can red kidney beans drained and rinsed
  • 15 ounce can Great Northern beans drained and rinsed
  • 2 tablespoons chopped parsley

Instructions

  • Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook for 5-6 minutes, breaking up the meat with a spatula.
  • Add the onion and cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
  • Add the celery, carrots, tomatoes, tomato sauce, Italian seasoning, beef broth and salt and pepper to taste. Bring to a simmer.
  • Simmer for 15-18 minutes or until vegetables are tender.
  • While soup is simmering, boil the ditalini pasta in a separate pot according to package directions.
  • Add the cooked pasta and beans to the soup, stir to combine. Taste and add more salt and pepper if desired.
  • Sprinkle with parsley, then serve.

Notes

If you'd prefer to boil the pasta in the soup, you'll need to add an additional 3 cups of broth. Add the pasta and simmer for 8-10 minutes or until cooked through, then stir in the beans.
Pasta absorbs a lot of broth which is why I prefer to boil it separately then add it at the end, the pasta maintains a better texture that way.

Nutrition

Calories: 477kcal | Carbohydrates: 50g | Protein: 34g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 692mg | Potassium: 1307mg | Fiber: 13g | Sugar: 5g | Vitamin A: 105.3% | Vitamin C: 15% | Calcium: 15.3% | Iron: 39.8%