Pasta e Fagioli, AKA Pasta Fazool in many Italian-American communities, is a classic soup that will warm your soul.
It’s a simple, customizable and budget-friendly dish that’s full of great flavors, and will be a hit with the entire family!
There’s just something extra comforting about a pasta soup. We’ve got quite a few, from the classic Chicken and Stars that everyone grew up on, to regional gems like New Orleans’ own Yakamein.
Today’s Pasta Fazool is right up there with the best of them… especially when you use my secret ingredient!
Why You’ll LOVE this Recipe
This Pasta Fazool soup is not just comforting and tasty but also nutritious, with a great mix of proteins, carbs, and vitamins.
What’s more, it’s incredibly versatile and customizable, allowing for variations like chicken, turkey, or Italian sausage, along with your choice of pasta shapes, beans, or veggies.
Easy to make and economical, it’s a great family meal that won’t stretch your budget.
What is Pasta Fazool?
Pasta Fazool, more traditionally known as Pasta e Fagioli, is a classic Italian soup that translates to “pasta and beans.” The name “Pasta Fazool” comes from the Neapolitan dialect, and became a popular term in Italian-American communities.
This hearty and comforting dish has its roots in the rural, peasant cuisine of Italy. It was originally a meatless meal, made with inexpensive ingredients that were readily available.
Over time, as it got integrated into different regional cuisines, various adaptations emerged, with some versions including meats like pancetta or ground beef.
It gained widespread popularity when it became one of the signature soups on the Olive Garden menu.
Ingredient Notes
For a complete list, along with exact measurements, see the recipe card at the end of the post. Here are the main things you’re going to need to make Pasta e Fagioli:
- Onion, Carrots, and Celery – These vegetables form the classic “soffritto” base.
- Garlic – We like to use Fresh garlic. If you’re out, garlic powder can be used in a pinch.
- Ground Beef – This can be substituted with ground turkey, chicken, or Italian sausage. For a vegetarian version, omit the meat.
- Tomatoes – Both diced and tomato sauce. For the diced, we prefer fire roasted for more depth of flavor.
- Dried Herbs (Thyme, Oregano, Basil, Rosemary) – Fresh herbs can be used if you have them on hand. The ratio is 1 tablespoon of fresh herbs to 1 teaspoon of dried.
- Crushed Red Pepper – Adjust the amount to your preference for heat.
- Beans (Red Kidney and Cannellini) – Feel free to use other beans, though these are most traditional.
- Chicken Broth – Vegetable broth can be used for a vegetarian version. Beef broth works for a richer flavor.
- Ditalini Pasta: Other small pasta shapes like orzo, elbow macaroni, or small shells can be used.
- Secret Ingredient – Parmesan rind! Yes, you should always hang onto leftover parmesan rinds, because they work wonders in soups. That being said, if you don’t have one, don’t let that stop you from trying this soup!
Pasta e Fagioli Soup Recipe
1. Sauté aromatics: Heat oil in a pot over medium heat and sauté your onion, carrots and celery until they become soft and aromatic. Add in garlic for a minute.
2. Brown the meat: Add in ground beef and crumble it up. Cook until it is no longer pink.
3. Simmer tomatoes: Add in tomatoes along with herbs. Let them cook for about five minutes.
4. Create the broth: Add in beans, chicken broth, bay leaf and parmesan rind. Simmer for 15-20 minutes. If time allows, go ahead and simmer for longer to let the flavors to develop even more.
5. Cook the pasta: Stir in pasta.
Simmer for 10-15 minutes, until the pasta is tender. Taste and adjust for salt and pepper.
Variations
- Meat Options: Experiment with different types of meat like ground turkey, ground chicken, or even Italian sausage for a different flavor profile.
- Vegetarian Version: Skip the meat entirely and perhaps add more beans or vegetables like zucchini or spinach.
- Different Beans: Try any of your favorite bean varieties. Chick peas go very well here.
- Spicy Version: Add more red pepper flakes, chopped jalapeños, or hot sauce for a spicy kick.
Storage and Reheating
Pasta e Fagioli refrigerates well for 4-5 days. First, allow it to cool completely, then transfer to an airtight container for refrigeration.
It can also be frozen for up to 3 months in a freezer-safe container. Just thaw overnight in the fridge before using.
Reheat the soup in a pan on stovetop over medium heat until heated through. Note that the pasta will have absorbed some of the liquid, so you may wish to add some water to regain the soupy consistency.
Tips for the BEST Pasta and Bean Soup
- Sauté Vegetables Properly: Take time to slowly sauté the onions, carrots, and celery until they are softened. This step builds a flavor base for the soup.
- Simmer Slowly: Let the soup simmer gently. If time allows, simmer for longer before adding the pasta.
- Mind the Consistency: Pasta e Fagioli is traditionally not too thick or too thin. Add more broth if it’s too thick or let it simmer longer if too thin.
- Rest the Soup: Allowing the soup to rest for a bit before serving can enhance the flavors, as they continue to meld and develop.
Curl up with a big bowl of our Pasta Fazool soup, we’re sure you’ll relish every bite.
For more easy weeknight dinners, check out our hand picked collection of Dinner Ideas for Tonight. Until next time…
Pasta Fazool, on our Gypsy Plate… enjoy!
Try these other great soups!
Portuguese Bean Soup
Italian Sausage Soup
Finnish Salmon Soup
Caldo de Res
Sopa de Fideo
Tuscan Bean Soup
Sancocho
Pasta Fazool (Pasta e Fagioli)
Pasta Fazool, or Pasta e Fagioli, is a hearty and budget friendly soup that's perfect for feeding a crowd.
Ingredients
- 2 Tbsp extra virgin olive oil
- ½ medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, finely chopped
- 1 pound lean ground beef
- 1 15oz can fire roasted diced tomatoes
- 1 15oz can tomato sauce
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried rosemary
- ½ tsp crushed red pepper
- 1 15oz can red kidney beans, drained
- 1 15oz can cannellini beans, drained
- 4 cups chicken broth
- 1 bay leaf
- 2 inch parmesan rind (optional)
- ¾ cup ditalini pasta
- salt, to taste
- pepper, to taste
- fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot or dutch oven over medium heat. Add onion, carrot and celery. Sauté until the vegetables become soft, stirring frequently to avoid browning them.
- Add garlic and cook for 1 minute.
- Add ground beef and crumble with a wooden spoon. Cook, stirring occasionally, until no pink remains.
- Add diced tomatoes, tomato sauce, thyme, oregano, basil, rosemary and crushed red pepper. Bring to a simmer and cook for 5 minutes.
- Add in beans, chicken broth, bay leaf and parmesan rind. Simmer for 15-20 minutes.
- Stir in pasta. Simmer for 10-15 minutes, until the pasta is tender. Taste and adjust for salt and pepper.
- Serve in bowls garnished with fresh parsley.
Notes
- The same recipe can be followed replacing the beef with ground chicken or turkey for a lighter dish. Or you can use crumbled Italian sausage for deeper flavors.
- Ditalini can be replaced with other small shapes such as orzo, elbow macaroni, or small shells.
- The individual herbs can be replaced with 1 tablespoon of Italian seasoning. Or, if you have fresh herbs, use 1 tablespoon of fresh in place of 1 teaspoon of dried.
- The parmesan rind is optional, but it adds great flavor and thickness to the soup. Any remaining portion that does not melt can be discarded.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 470Total Fat 16gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 71mgSodium 1664mgCarbohydrates 47gFiber 11gSugar 9gProtein 37g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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