Pasta e Fagioli Soup

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  • Pasta e Fagioli is a deliciously comforting soup perfect for anytime of the year and packed with protein, veggies, pasta and beans making it hearty and filling. Our family loves this soup- a great recipe for all!

    overhead of pasta fagioli soup with cheese and parsley

    Pasta Fagioli Soup Recipe

    First thing is first, what does pasta e fagioli mean? It translates in Italian to “pasta and beans”. While it is a staple soup in Italy, the Olive Garden seems to have popularized it in the US.

    Somewhere along the line, the “e” (tranlating to and) was dropped and now most people just call it pasta fagioli. Both names are accetpable.

    pasta fagioli in a dutch oven with wood spoon

    The soup itself has three main elements: pasta, protein and beans. Most have a hearty helping of vegetables as well. And the base is usually a blend of tomato and chicken broths.

    Ingredients for Pasta Fagioli

    It might looks long, but these ingredients are really pantry and fridge staples.

    ingredients for pasta and bean soup: beef, carrot, celery, seasonings, onion, garlic and dry pasta
    • Extra-virgin olive oil
    • Ground beef, turkey or chicken- see section on this below
    • White onion– yellow or red are acceptable as well. Aim for about 1 cup, chopped.
    • Carrot
    • Celery
    • Fresh Garlic– use fresh, not jarred minced, which is usually a little sweeter with less garlicky flavor.
    • Tomato sauce– just a plain one, no seasonings added. Comes in a can, not a jar.
    • Canned diced tomatoes– plain or seasoned with Italian seasonings like basil and garlic, will do.
    • Chicken broth– can be substituted with just water or vegetable broth, but chicken tends to work the best for Pasta e Fagioli.
    • Italian seasoning– use bottled or make your own!
    • Marjoram– this is optional and oregano is a good substitute if you don’t have on hand. Has some citrus notes.
    • Light red kidney beans – or dark kidney beans
    • Great Northern beans – or any type of white bean
    • Wide egg noodles – see section below on noodles.
    • Lemon juice– adding just 1-2 tablespoons of anything acidic right before serving brightens up soup dishes. Vinegar and citruses are the most popular, but soy sauce, Worcestershire and wine also work.
    • Kosher salt & ground pepper– I didn’t add amounts because tastes on this in soup greatly vary. Seasoning right before serving as salt tends to get muted after simmer periods.
    • Parmesan cheese & Parsley– for garnish, optional


    Ditalini and fusilli are probably the most common shapes of pasta used, but honestly, you can use any type of pasta you want! I like egg noodles, but tubes, small, Israeli couscous and even a longer tagliatelle will work.

    close up of pasta e fagioli soup in a pot

    Don’t add the pasta too soon, you want to add, stirring occasionally and only cook until al dente.

    You add whatever you like best, but see my notes on storage and freezing before plopping all your pasta in!

    If you are going low carb, this soup is great without noodles too.

    close up of spoon of pasta and bean soup

    Ground Meat

    Beef is the most commonly used protein for Pasta E Fagioli, however chicken, pork, turkey or even veal can all be substituted. If you want to get super fancy, grab a package of “meatloaf mix” that has a blend. You can also add sliced and cooked Italian sausage.

    cooked ground beef in a glass bowl

    The main factor is making sure it is lean. And even with a lean meat, you’ll want to drain it after cooking to prevent having a oil slick in your soup.

    To make more flavorful pasta, give it a nice hot sear in a hot pan. Most people just cook ground beef instead of searing and browning, which will provide the most maximum flavor be producing the Maillard reaction. It also keeps it the juiciest and most tender.

    overhead of pasta e fagioli soup with blue linen

    Make it Vegetarian!

    Feel free to make this a vegetarian dish. It is certainly full flavors and heartiness with or without meat.

    Simply leave out the ground protein and substitute vegetable stock instead of chicken broth. You’ll still have a super flavorful soup.

    angle bowl of soup with egg noodles

    Make Ahead, Storage & Freezing

    This Pasta e Fagioli soup can be made head, stored and froze, but there is one thing you can do to make it stay as fresh and delicious as possible.

    And that is to keep the cooked pasta seperate until right before you are ready to serve. While some types of pasta gain flavor from sitting in soup broth, egg noodles tend to get bloated and mushy.

    Freeze soup base and add pasta after it has been thawed. Same with leftovers, keep the pasta and soup separate, adding pasta to each bowl instead of the whole pot.

    If the broth is hot enough (and it should be) it will be enough to gently warm the pasta noodles without actually having to recook them.

    pasta e fagioli soup for pinterest

    More homemade soup recipes:

    Instant Pot Chicken Noodle Soup
    bowl of chicken noodle soup
    Looking for a homemade chicken noodle soup recipe that you can enjoy all year round? This Instant Pot Chicken Noodle Soup is flavorful and SO easy to make!
    Instant Pot Panera Broccoli Cheddar Soup
    Broccoli Cheddar Soup in a bowl
    An easy instant pot recipe that tastes even better than the original Panera Broccoli Cheddar Soup. Ready in just 30 minutes! 
    20-Minute Chicken Wild Rice Soup
    close up of chicken and rice soup
    This 20-Minute Wild Rice Chicken Soup is an incredibly easy but flavorful 20 minute meal made with two kitchen hacks that will make your life so much easier! It’ll become a winter soup staple in your home!
    soup close up for pinterest

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    overhead bowl of pasta e fagioli soup
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    4.86 from 7 votes

    Pasta e Fagioli Soup

    Whether you call it Pasta e Fagioli or Pasta Fagioli, this EASY soup recipe is hearty and delicious! Full of authentic flavor!
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Soup
    Cuisine: Italian
    Keyword: pasta e fagioli
    Servings: 6
    Calories: 616kcal
    Author: Jessica Formicola


    • 2 tablespoons olive oil , divided
    • 1 pound ground lean ground beef/turkey/chicken
    • 1 medium white onion , chopped
    • 1 cup carrots , diced (about 3)
    • 1 cup celery , diced (about 3)
    • 4 cloves garlic , minced
    • 1 (24) ounce can tomato sauce
    • 1 (24) ounce can diced tomatoes
    • 4 cups chicken broth
    • 1 tablespoon Italian seasoning
    • 1/2 teaspoon dried marjoram
    • 1 (15) ounce can light red kidney beans , drained and rinsed
    • 1 (15) ounce can great Northern beans , drained and rinsed
    • 2 cups wide egg noodles , cooked to al dente
    • 2 tablespoons fresh lemon juice
    • Kosher salt & freshly ground pepper
    • Parmesan cheese & Parsley for garnish


    • Heat 1 tablespoon olive oil in a very large Dutch oven over medium heat.
    • Cook meat, breaking up as it cooks. Drain and set aside.
      cooked beef in a bowl
    • Heat the remaining 1 tablespoon oil in the Dutch oven, adding the onion, carrots and celery, cooking for about 4 minutes until just soft. Add the garlic, cooking an additional 1 minute.
      sauteing vegetables in a pot
    • Add the tomato sauce, diced tomatoes (with juice), broth, Italian seasoning, marjoram and cooked ground meat.
      add beef, veggies and seasonings to soup pot
    • Allow to simmer on low for 15 minutes.
    • Add drained and rinsed beans, cooked egg noodles and lemon juice, stirring to combine and heating for 5 minutes.
      add pasta and beans to soup pot
    • Season with salt and pepper.
    • Ladle into bowls, topping with Parmesan cheese and chopped parsley, as desired.
    • If you’ve tried this recipe, come back and let us know how it was in the comments or ratings!


    Calories: 616kcal | Carbohydrates: 89g | Protein: 44g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1456mg | Potassium: 2486mg | Fiber: 20g | Sugar: 12g | Vitamin A: 4316IU | Vitamin C: 40mg | Calcium: 211mg | Iron: 11mg

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