There’s nothing quite like a warm bowl of Pasta Fagioli — hearty, comforting, and full of rich Italian flavor. This copycat version brings all the restaurant-style magic right to your kitchen. It’s a soup that’s both simple and soul-satisfying, made with ground beef, tender pasta, beans, vegetables, and a tomato-based broth that fills your home with irresistible aroma. Every spoonful offers warmth, texture, and comfort, making it a family favorite for cozy dinners or chilly evenings.
Ingredients
For the Soup Base:
- 1 pound ground beef (or Italian sausage for extra flavor)
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes (with juice)
- 4 cups beef broth (low sodium preferred)
- 1 cup water
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon sugar (to balance acidity)
For the Beans and Pasta:
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 cup small pasta (like ditalini, elbow, or small shells)
Optional Garnish:
Iframe sync- Freshly grated Parmesan cheese
- Chopped parsley or basil
- A drizzle of olive oil
Instructions
Step 1: Brown the Meat
Start by heating a large pot or Dutch oven over medium heat. Add the ground beef and cook until it’s browned and no longer pink, breaking it apart with a wooden spoon as it cooks. Once browned, drain any excess fat — this keeps the soup from becoming greasy.
Step 2: Sauté the Aromatics
Add the chopped onion, celery, and carrots to the pot with the cooked meat. Sauté for 5–7 minutes until the vegetables start to soften and the onion turns translucent. Stir in the minced garlic and cook for another minute until fragrant. This step builds a rich base flavor — the foundation of a great soup.
Step 3: Add the Tomatoes and Broth
Pour in the tomato sauce and diced tomatoes (including their juices). Stir well to combine with the meat and veggies. Add the beef broth and water, then season with Italian seasoning, basil, oregano, thyme, salt, pepper, and a touch of sugar. Stir thoroughly so the flavors blend evenly.
Step 4: Simmer for Flavor
Bring the soup to a gentle boil, then reduce the heat to low. Cover partially and let it simmer for about 25–30 minutes. This slow simmer allows the flavors of the herbs, vegetables, and tomatoes to meld beautifully into the broth, creating that signature Italian taste.
Step 5: Cook the Pasta Separately
While the soup simmers, bring a separate pot of salted water to a boil. Add your pasta and cook until al dente, following the package directions. Drain and set aside. Cooking the pasta separately prevents it from soaking up too much broth and becoming mushy.
Step 6: Add Beans and Pasta
Once the soup has simmered and developed flavor, stir in the kidney beans and cannellini beans. Let them heat through for about 5–7 minutes. Then add the cooked pasta to the pot. Stir everything together gently. The soup should now have a thick, hearty texture — if you prefer it thinner, you can add an extra cup of broth or water.
Step 7: Taste and Adjust
Give the soup a final taste. Adjust salt, pepper, or herbs if needed. Sometimes a splash of red wine vinegar or a pinch of chili flakes adds a pleasant depth and balance.
Step 8: Serve and Garnish
Ladle the hot soup into bowls and top with freshly grated Parmesan cheese. Sprinkle some chopped parsley or basil on top for freshness. A drizzle of olive oil adds a beautiful sheen and richness. Serve it with warm crusty bread or garlic breadsticks — perfect for soaking up the flavorful broth.
Cooking Tips
- Meat Variations: You can substitute half the ground beef with Italian sausage for a deeper, more robust flavor. For a lighter version, try ground turkey or chicken.
- Vegetarian Option: Skip the meat and use vegetable broth instead of beef broth. Add extra beans or some diced zucchini for texture.
- Storage: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some broth overnight, so add a bit of water or broth when reheating.
- Freezing: For best results, freeze the soup without the pasta. Add freshly cooked pasta when reheating to keep it from becoming soggy.
Flavor Profile
The beauty of this copycat Pasta Fagioli soup lies in its layered flavors. The savory beef provides depth, while the tomatoes and herbs lend brightness and warmth. The beans add creaminess and substance, transforming the soup into a filling meal. Each spoonful balances sweet, tangy, and earthy notes — just like the beloved restaurant version, but even fresher and more satisfying.
The tender vegetables soften perfectly into the broth, while the pasta soaks up the essence of garlic and herbs. The combination of two types of beans — kidney and cannellini — adds both texture and nutrition. With Parmesan sprinkled on top, every bite feels like a comforting hug from classic Italian cuisine.
Nutritional Information (Approx. Per Serving)
(Based on 6 servings)
- Calories: 340
- Protein: 20g
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 7g
- Sugars: 8g
- Sodium: 950mg
Serving Suggestions
Pair your Pasta Fagioli soup with a fresh green salad dressed in balsamic vinaigrette or a Caesar salad for an Italian restaurant–style meal. It also goes wonderfully with:
- Warm garlic knots or focaccia bread
- A sprinkle of red pepper flakes for spice lovers
- A glass of red wine like Chianti or Merlot
Chef’s Notes
Pasta Fagioli, which translates to “pasta and beans,” originated as a humble peasant dish in Italy — a meal created from simple, affordable ingredients that could feed an entire family. Today, it’s celebrated worldwide for its comforting texture and deep, home-cooked flavor.
This copycat version honors that tradition, staying true to the rustic essence while adding just enough restaurant polish. The key is patience — let it simmer gently, and the flavors will reward you. It’s not just soup; it’s a bowlful of Italian heart and history, perfect for sharing with loved ones around the table.