Restaurant Style Pasta e Fagioli Soup

Pasta e Fagioli, simply translating to “pasta and beans,” is more than just a soup; it’s a culinary hug in a bowl. This beloved Italian-American staple, enhanced with seasoned ground beef, a colorful array of garden vegetables, and a generous blend of dried herbs, embodies the very essence of comforting home cooking. Our carefully crafted recipe aims to replicate, and arguably surpass, the famous Olive Garden version, making it incredibly simple to whip up this satisfying dish in your own kitchen.

As soon as the crisp air of autumn signals the start of soup season, my thoughts turn to dishes that deliver both incredible flavor and substantial satisfaction. This Italian vegetable and beef soup consistently hits all the right notes. Its robust taste and wonderfully hearty texture ensure that every spoonful is as delightful as the last, inviting you to return for more of its wholesome goodness.

There’s something uniquely comforting about a warm, hearty soup when the temperatures drop. This Pasta e Fagioli Soup isn’t just a meal; it’s an experience designed to chase away the chill, offering a delightful blend of tender pasta, savory beef, and nutrient-rich beans in a broth that’s bursting with authentic Italian flavors. It’s the perfect dish to gather your family around on any cool day, promising warmth and deliciousness no matter the weather outside.

KEY INGREDIENTS FOR THE BEST PASTA E FAGIOLI

Crafting this exceptional Pasta e Fagioli Soup begins with a selection of fresh, high-quality ingredients. Each component plays a vital role in building the layers of flavor that make this soup so irresistible. Here’s what you’ll need:

• Ground Beef: Opt for 80/20 lean ground beef for a perfect balance of flavor and richness. The fat renders down to create a savory base, which is then drained for a lighter finish.
• Olive Oil: A good quality extra virgin olive oil is essential for sautéing the aromatics and adding a touch of authentic Mediterranean flavor to the base of your soup.
• Carrot: Finely chopped carrots add a subtle sweetness and vibrant color, contributing to the classic mirepoix foundation of the soup.
• Celery: Diced celery provides a crisp texture and an earthy, aromatic note that is indispensable in Italian soups.
• Onion: A staple in countless recipes, diced onion brings a foundational savory sweetness and depth that truly defines the soup’s character.
• Bell Pepper: Diced bell pepper (green is traditional, but red or yellow can add more sweetness) adds a fresh, slightly sweet, and peppery layer of flavor.
• Garlic: Minced fresh garlic is non-negotiable for Italian cooking, infusing the soup with its pungent, warm, and highly aromatic essence.
• Diced Tomatoes: A 28-ounce can of good quality diced tomatoes provides a bright, tangy counterpoint and a rich tomato base, contributing to the soup’s robust body.
• Bay Leaves: These unassuming leaves release a subtle, earthy, and slightly floral aroma during simmering, adding complexity to the broth that deepens over time.
• Kidney Beans: One can, thoroughly drained and rinsed, brings a firm texture and a mild, slightly sweet, and earthy flavor, key to the “fagioli” (beans) in the soup’s name.
• Cannellini Beans: Also one can, drained and rinsed. These creamy white beans add a tender texture and a delicate, nutty flavor that complements the kidney beans beautifully, enhancing the soup’s heartiness.
• Tomato Paste: A small amount of tomato paste is a secret weapon for intensifying the tomato flavor, adding a concentrated richness that elevates the entire dish.
• Tomato Sauce: Canned tomato sauce forms a smooth, rich component of the broth, binding all the other flavors together and giving the soup its signature color and consistency.
• Dried Seasonings: A blend of dried basil, dried oregano, and dried thyme are the quintessential Italian herbs, imparting that classic aromatic and savory Italian taste.
• Small Pasta: Small shell pasta, elbows, or ditali are ideal choices. They cook quickly and their small size perfectly integrates into the soup without overwhelming it.
• Broth: A combination of low sodium chicken broth and beef broth creates a layered, savory liquid base. Using low sodium varieties allows you to control the overall saltiness of the soup.
• Salt and Pepper: Essential for seasoning to taste, ensuring every ingredient sings and the overall flavor profile is perfectly balanced.

HOW TO MAKE PASTA E FAGIOLI SOUP: A STEP-BY-STEP GUIDE

Creating this delicious Pasta e Fagioli is simpler than you might think. Follow these straightforward steps to achieve a robust and comforting soup that will impress everyone at your table:

1. Cook the Pasta: Begin by preparing your chosen small pasta according to the package directions. It’s crucial to cook it al dente, as it will continue to cook slightly when added to the hot soup. Once cooked, drain the pasta and rinse it under cold running water to prevent it from sticking together. Set it aside. This step helps prevent the pasta from becoming mushy and absorbing too much broth later on.
2. Brown the Ground Beef: In a large soup pot or Dutch oven over medium-high heat, add the ground beef. Break it apart with a spoon and cook until it is fully browned and no longer pink. This process develops a deep, savory flavor. Once cooked, carefully drain off any excess fat from the pot to keep the soup from being greasy.
3. Sauté the Aromatics: Return the pot to the heat and add the remaining olive oil (if needed, depending on how much fat rendered). Add the chopped carrots, celery, diced onion, and bell pepper to the pot. Sauté these vegetables, stirring occasionally, until they begin to soften and become tender, which usually takes about 8 minutes. Add the minced garlic during the last minute of sautéing to prevent it from burning, ensuring its fragrant aroma infuses the vegetables.
4. Season the Vegetables: Stir in the dried basil, dried oregano, and dried thyme with the sautéed vegetables. Cook for an additional minute, stirring constantly, to toast the spices lightly. This helps to release their aromatic oils and deepen their flavor profile before liquids are added.
5. Simmer the Broth: Pour in the beef broth and chicken broth. Stir in the tomato paste, canned tomato sauce, diced tomatoes (undrained), and the bay leaves. Add the drained and rinsed kidney beans and cannellini beans. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for at least 30 minutes. This simmering time allows all the flavors to meld beautifully and the vegetables to become fully tender.
6. Concentrate the Flavors: After 30 minutes, remove the lid from the pot. Increase the heat slightly and continue to simmer the soup for another 10 minutes, uncovered. This step is key for allowing some of the liquid to evaporate, concentrating the flavors and thickening the broth to a perfect consistency.
7. Incorporate the Pasta: Add the pre-cooked pasta to the simmering soup. Stir gently to combine and allow it to heat through for a few minutes.
8. Final Seasoning and Serving: Taste the soup and season generously with salt and black pepper to your preference. Remember to remove the bay leaves before serving, as they are not meant to be eaten. Ladle the hot soup into bowls.
9. Garnish and Enjoy: For an extra layer of flavor and a touch of elegance, sprinkle freshly shredded Parmesan cheese on top of each bowl before serving. Enjoy your homemade, superior Pasta e Fagioli Soup!

CHEF JENN’S EXPERT TIPS FOR A PERFECT SOUP

Elevate your Pasta e Fagioli Soup from good to absolutely extraordinary with these insider tips from Chef Jenn:

• Efficient Prep: Maximize your time by chopping all your vegetables (carrots, celery, onion, bell pepper, garlic) while the ground beef is browning. This allows for a seamless transition between steps, making the cooking process much more enjoyable and quicker.
• Embrace Aquafaba: Don’t discard the liquid from your canned beans (aquafaba)! It’s a fantastic plant-based egg substitute and can be used in a variety of recipes, from meringues to mayonnaise. Save it for your next culinary adventure.
• Boost Umami with Parmesan Rind: For an incredible depth of flavor that a regular sprinkle of Parmesan can’t quite match, add a hunk of Parmesan cheese rind to the soup while it simmers. The rind will slowly dissolve, releasing rich, savory, and umami notes into the broth. Just remember to remove it before serving!
• The Art of Concentration: Simmering the soup without the lid during the final 10 minutes is a critical step. This allows excess moisture to evaporate, intensifying all the wonderful flavors and achieving that perfectly rich, hearty broth. Don’t skip this for a truly robust soup.
• Pre-Cooked Pasta Advantage: Cooking the pasta separately and adding it right before serving prevents it from becoming overly soft and mushy. It also ensures the pasta doesn’t absorb too much of your precious broth, leaving you with a richer, more flavorful soup.
• Adjust for Spice: If you enjoy a touch of heat, consider adding a pinch of red pepper flakes along with the dried herbs. Start with a quarter teaspoon and add more to taste.
• Fresh Herb Finish: While dried herbs are used for simmering, a sprinkle of fresh chopped parsley or basil just before serving can brighten the flavors and add a beautiful garnish.

MORE HEARTY SOUP RECIPES YOU’LL LOVE

If you’re a fan of comforting, flavorful soups like Pasta e Fagioli, be sure to explore these other delicious recipes that are perfect for any occasion:

MAKE IT A MEAL: PERFECT PAIRINGS FOR YOUR SOUP

While this hearty Pasta e Fagioli Soup is incredibly satisfying on its own, pairing it with the right accompaniments can elevate your dining experience to a whole new level. Here are some delicious ideas to complete your meal:

• Crusty Bread or Breadsticks: A classic pairing, a warm, crusty loaf of Italian bread or soft garlic breadsticks are perfect for soaking up every last drop of the rich broth. The contrast in textures is simply divine.
• Sweet & Savory Cornbread: For a delightful twist, serve your soup with some light and fluffy Honey Butter Cornbread Madeleines. Their subtle sweetness perfectly complements the savory notes of the soup.
• Fresh Green Salad: To add a refreshing contrast, a simple, light salad is an excellent choice. A crisp Spinach, Asparagus, & Fennel Salad provides a vibrant, earthy element without being too heavy. Dress it with a light vinaigrette.
• Hearty Potato Side: If you’re looking for an extra substantial meal, these tender and aromatic Garlic & Rosemary Braised Potatoes are an incredibly flavorful and comforting addition.
• Quick Dessert: Cap off your meal with a speedy sweet treat. This delectable Banana-Chocolate Chip Mug Cake cooks in just 90 seconds, offering a warm, satisfying dessert without any fuss.

CREATIVE VARIATIONS FOR YOUR ITALIAN SOUP

One of the joys of cooking is the ability to customize dishes to your personal taste. While this Pasta e Fagioli recipe is fantastic as is, here are several exciting variations to inspire your culinary creativity and tailor the Italian soup to your preferences:

• Bean Adaptations: The “fagioli” (beans) are central to this soup, but you have options! If kidney beans aren’t your favorite, feel free to substitute them with pinto beans, red beans, or even black beans for a different earthy note. For the cannellini beans, great northern white beans or butter beans make excellent creamy alternatives. You can even use a mix of three different beans for added complexity.
• Bean-Free Option: While it technically wouldn’t be “Pasta e Fagioli” without the beans, if you have a bean aversion, you can certainly omit them. The soup will still be hearty and delicious with just the pasta, beef, and vegetables. Consider adding extra vegetables or another protein source to maintain the substance.
• Tomato Blend: Experiment with your tomato base. Instead of just diced tomatoes and tomato sauce, try using one 15-ounce can of crushed tomatoes and one 15-ounce can of fire-roasted crushed tomatoes. The fire-roasted variety will add a subtle smoky depth that is absolutely divine.
• Vegetarian Twist: Easily transform this into a vegetarian delight. Simply omit the ground beef and replace it with a plant-based ground crumble, or add extra mushrooms for an umami boost. Use vegetable broth instead of chicken and beef broth. You can also add more hearty vegetables like zucchini, spinach, or kale for added nutrients and texture.
• Protein Power-Up: For different protein profiles, consider substituting the ground beef with Italian sausage (mild or spicy, depending on your preference), ground turkey, or even shredded cooked chicken. If using sausage, brown it and drain the fat just like the ground beef.
• Herb Garden Freshness: While dried herbs are convenient, fresh herbs can add a vibrant lift. Stir in a handful of fresh chopped parsley or basil during the last few minutes of cooking, or use them as a beautiful garnish.
• Spice It Up: If you enjoy a bit of a kick, add a pinch of red pepper flakes along with the dried herbs. For a smoky heat, a dash of smoked paprika can also be a wonderful addition.
• Pasta Alternatives: Don’t limit yourself to small shells. Ditalini, elbow macaroni, or even broken spaghetti noodles work well. For a gluten-free option, use your favorite gluten-free pasta. Just remember to cook it separately and add it at the end.
• Cheesy Indulgence: Beyond Parmesan, consider a dollop of ricotta or a swirl of mascarpone cheese stirred in at the end for an extra creamy and luxurious texture.

STORAGE AND MEAL PREP TIPS

Pasta e Fagioli Soup is not only delicious freshly made but also fantastic as leftovers, often tasting even better the next day as the flavors deepen. Here’s how to properly store your soup to enjoy it later:

• Refrigeration: Allow any leftover soup to cool completely to room temperature before transferring it to an airtight container. Stored this way, it will keep beautifully in the refrigerator for 3 to 4 days. When you’re ready to reheat, simply warm it gently on the stovetop over medium-low heat, stirring occasionally, or use the microwave until heated through. You might need to add a splash of extra broth or water if the soup has thickened too much in the fridge.
• Freezing for Later: Pasta e Fagioli Soup freezes exceptionally well, making it a perfect candidate for meal prepping. Transfer the cooled soup to freezer-safe airtight containers or heavy-duty freezer bags, leaving a little headspace for expansion. It can be stored in the freezer for up to 3 months.
• Freezing with Pasta Considerations: A common tip for freezing pasta-based soups is to freeze the soup base and the cooked pasta separately. If you anticipate freezing large portions, consider cooking a fresh batch of pasta when you thaw and reheat the soup. This prevents the pasta from becoming mushy or breaking down too much during the freezing and thawing process. If you freeze it all together, the pasta will still be edible but might have a softer texture.
• Thawing and Reheating: When you’re ready to enjoy your frozen soup, transfer it from the freezer to the refrigerator overnight to thaw. Once thawed, reheat it on the stovetop or in the microwave, adding extra broth or water as needed to reach your desired consistency.
• Individual Portions: For ultimate convenience, freeze the soup in individual serving sizes. This allows you to pull out exactly what you need for a quick and comforting lunch or dinner without thawing a whole batch. Silicone freezer molds are excellent for this purpose.

WANT MORE DELICIOUS AND EASY RECIPES?

If you enjoyed making and savoring this comforting Pasta e Fagioli, then you’re in for a treat! Chef Jenn offers a wide array of other incredible recipes designed to bring flavor and ease into your kitchen. Explore more of her culinary creations and discover new family favorites:

• Perfectly Cooked Steaks on a Blackstone Griddle
• Homemade Peameal Bacon: A Canadian Delicacy
• Tender and Flavorful Smoked Lamb Chops
• Mouth-Watering Smoked Eye of Round Roast
• Unique and Savory Smoked Shotgun Shells