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Pasta e Fagioli Soup Recipe
5 from 21 votes

Pasta e Fagioli Soup Recipe

Pasta e Fagioli is a hearty Italian soup combining ground beef, vegetables, beans, canned tomatoes, and pasta in a tomato-infused broth. The soup has a rich, savory flavor with tender meat, soft vegetables, and al dente pasta providing varied textures. Parmesan cheese can be added for extra depth.

Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
Servings: 10 servings
Calories: 289 kcal
Course: Main Course, Soup
Cuisine: Italian

Ingredients

  • 1 pound ground beef lean
  • 1 cup white onion diced, or yellow onion
  • 1 cup carrot chopped, peeled
  • 1 cup celery chopped
  • 4 cloves garlic minced
  • 1 ½ tablespoons Italian seasoning
  • 1 ½ tablespoons dried sweet basil
  • 2-14.5 ounce diced tomatoes canned
  • 15 ounce tomato sauce canned
  • 15 ounce red kidney beans drained and rinsed, can
  • 15 ounce great northern beans drained and rinsed, canned
  • 2 ½ cups V-8 juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper ground
  • parmesan optional, rind
  • 8 ounces ditali pasta dry
  • Parmesan Cheese optional, grated

Instructions

    Cup of Yum
  1. Brown ground beef in a Dutch oven or large pot over medium heat.
  2. Drain most of the grease, and return beef to the pot. 
  3. Stir in onion, carrot, celery, and garlic. 
  4. Saute vegetables until soft, about 5-10 minutes.
  5. Stir in seasonings, and let cook for 30 seconds.
  6. Add the remaining ingredients except for pasta, and stir to combine. 
  7. Reduce heat to medium-low, cover, and simmer for 50 minutes.
  8. In a separate pot, cook pasta to al dente according to package directions.
  9. Stir cooked and drained pasta into soup, and let cook for an additional 5 minutes.
  10. Remove parmesan rind before serving, if using.
  11. Top with grated parmesan cheese, if desired.

Notes

  • Use 85% or 90% lean ground beef for balanced flavor and fat content.
  • Tomato sauce refers to canned pureed tomato for smooth texture.
  • Either light or dark red kidney beans work well in this soup.
  • Original V-8 juice adds a blend of vegetable flavor and tomato base.
  • Parmesan rind is optional but contributes additional depth if simmered with the soup; remove before serving.
  • Nutrition values are estimates and can vary with specific ingredients.

Nutrition Information

Serving 1serving Calories 289kcal (14%) Carbohydrates 41g (14%) Protein 19g (38%) Fat 5g (8%) Saturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 29mg (10%) Sodium 728mg (30%) Potassium 846mg (18%) Fiber 8g (32%) Sugar 7g (14%) Vitamin A 2891IU (58%) Vitamin C 25mg (28%) Calcium 102mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 289

% Daily Value*

Serving 1serving
Calories 289kcal 14%
Carbohydrates 41g 14%
Protein 19g 38%
Fat 5g 8%
Saturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 29mg 10%
Sodium 728mg 30%
Potassium 846mg 18%
Fiber 8g 32%
Sugar 7g 14%
Vitamin A 2891IU 58%
Vitamin C 25mg 28%
Calcium 102mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.