The Best Pasta Fagioli Soup

Pasta Fagioli Soup is a classic Italian soup recipe with a 5-star rating! It's savory broth, hearty beans and beef, tender pasta, pasta sauce, and dried seasonings make this the best soup for Fall, or anytime! You'll love the savory broth that has tons of flavor thanks to a jar of marinara sauce!

Course Soup

Cuisine American

Keyword pasta e fagioli soup, pasta fagioli soup

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 373kcal

Author Jessica

Equipment

Ingredients

1 pound ground beef
1 yellow onion finely diced
½ teaspoon kosher salt
3 cans (14.5 oz each) beef broth
1 can (14.5 oz) petite diced tomatoes do not drain
1 jar (24 oz) pasta sauce
1 cup thinly sliced celery
1 cup thinly sliced baby carrots
1 can (15 oz) kidney beans drained & rinsed
1 can (15 oz) cannellini beans drained & rinsed
1 teaspoon oregano
1 teaspoon dried basil
½ teaspoon kosher salt
½ teaspoon black pepper
8 oz uncooked small shell pasta (about 1½ cups dried)

Instructions

In a large stock pot/soup pot, cook and crumble the ground beef, onion, and ½ teaspoon salt over medium-high heat. When beef is no longer pink drain the excess grease from the pot.
1 pound ground beef, 1 yellow onion, ½ teaspoon kosher salt
Add beef broth, diced tomatoes, jarred pasta sauce, celery, carrots, beans, oregano, basil, salt & pepper. Bring to a boil over medium-high heat.
3 cans (14.5 oz each) beef broth, 1 can (14.5 oz) petite diced tomatoes, 1 jar (24 oz) pasta sauce, 1 cup thinly sliced celery, 1 cup thinly sliced baby carrots, 1 can (15 oz) kidney beans, 1 can (15 oz) cannellini beans, 1 teaspoon oregano, 1 teaspoon dried basil, ½ teaspoon kosher salt, ½ teaspoon black pepper
Once boiling, cover the soup pot with a lid and reduce to medium-low heat.
Simmer for 30-40 minutes. Remove the lid and give the soup a good stir a few times during the simmer time.
^{* Make sure the vegetables are tender and softened to your preference before proceeding with the recipe. Reduce the heat to low if the soup is getting too hot and sticking to the pot.}
Add the uncooked small shell pasta and cover the pot with the lid. Let simmer for an additional 10 minutes, or until the pasta is cooked to al dente or to your preference.
8 oz uncooked small shell pasta
Serve with chopped fresh parsley and/or freshly grated parmesan cheese (optional).

Video

Notes

Serving Size : This recipe makes about 12 cups of soup. Each serving size is about 1.5 cups of soup.

Broth Tip : I use 2 cans beef broth + 1 can reduced-sodium beef broth. If you use all regular beef broth then you may not need to add the additional 1/2 teaspoon salt. Vice versa, if you use all low-sodium beef broth, then you may need to add additional salt. Taste and add/subtract to your desired amount. You can also use vegetable broth or chicken broth if preferred.

Pasta Sauce : Use a jar of classic spaghetti sauce or a jar of the basil & garlic spaghetti sauce. You don't want to pick a super loaded flavor of spaghetti sauce or else that is what will shine through in the soup. Go with a plainer/more classic flavor.

Note : This recipe has been updated with new images & more helpful text in September 2023. The original recipe is the same.

Nutrition