Description
This hearty Pasta e Fagioli Soup is a comforting Italian classic, combining tender ground beef, flavorful vegetables, ditalini pasta, and two types of beans simmered in a savory tomato broth. Perfect for a satisfying weeknight dinner, this soup is rich in flavors and garnished with fresh parsley and shredded Romano or Parmesan cheese for an authentic touch.
Ingredients
Scale
Meat and Oil
- 2 Tbsp olive oil, divided
- 1 lb lean ground beef
Vegetables
- 1 1/2 cups chopped yellow onion
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (about 3 stalks)
- 3 cloves garlic, minced (1 Tbsp)
Liquids and Canned Goods
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans low-sodium chicken broth
- 1/2 cup water, then more as desired
- 1 (15 oz) can diced tomatoes
Seasonings
- 2 tsp granulated sugar
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp dried thyme
- 1/2 tsp dried marjoram
- Salt and freshly ground black pepper, to taste
Pasta and Beans
- 1 cup dry ditalini pasta
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can great northern beans, drained and rinsed
Garnish
- Finely shredded Romano or Parmesan cheese, for serving
- 3 Tbsp minced fresh parsley
Instructions
- Cook ground beef: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Crumble in the ground beef and cook, stirring occasionally, until fully cooked through. Drain the fat and transfer the beef to a plate; set aside.
- Sauté vegetables: In the same pot, heat the remaining 1 tablespoon of olive oil. Add chopped onions, diced carrots, and diced celery. Sauté over medium-high heat until the vegetables are tender, about 6 minutes. Add minced garlic and sauté for 1 minute longer.
- Add liquids and seasonings: Pour in the chicken broth, tomato sauce, water, and diced tomatoes. Stir in granulated sugar, dried basil, oregano, thyme, marjoram, and the cooked ground beef. Season the mixture with salt and freshly ground black pepper to taste.
- Simmer the soup: Bring the soup to a boil, then reduce heat to medium-low. Cover with a lid and let it simmer, stirring occasionally, until the vegetables are soft and flavors meld, about 15 to 20 minutes.
- Cook pasta: Meanwhile, prepare the ditalini pasta according to package directions, cooking to al dente. Drain and set aside.
- Combine pasta and beans: Add the cooked and drained ditalini pasta to the soup along with the drained and rinsed kidney beans and great northern beans. If the soup is too thick, thin it with additional broth or water as desired.
- Final simmer and garnish: Allow the soup to cook for 1 minute more after adding pasta and beans. Stir in the minced fresh parsley. Serve the soup warm, garnished with finely shredded Romano or Parmesan cheese.
Notes
- To make this soup vegetarian, omit the ground beef and use vegetable broth instead of chicken broth.
- For a thicker soup, reduce the amount of water added or cook a bit longer uncovered.
- Adjust seasoning with salt and pepper towards the end as flavors develop during simmering.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Using low-sodium broth allows you to control the salt content better according to your preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Pasta e Fagioli, Italian soup, ground beef soup, bean soup, ditalini pasta soup, hearty soup
