Pasta Fagioli: Better Than Breadsticks

Hearty and Satisfying

Pasta Fagioli, meaning “pasta and beans,” is a comforting and flavorful soup that’s easy to make. It’s packed with ground beef, beans, veggies, and pasta, making it a satisfying and hearty meal.


  • Ground beef
  • Beans (red kidney beans and Great Northern beans)

  • Vegetables (onion, carrot, garlic)
  • Herbs and spices (Italian seasoning, black pepper, red pepper flakes)
  • Tomatoes (crushed)
  • Broth (chicken or vegetable)

  • Red wine vinegar
  • Pasta (ditalini, small shells, or elbow macaroni)
  • Parmesan cheese (optional)


  1. Brown the beef: Cook the ground beef in a large pot until browned. Remove and set aside.
  2. Sauté the veggies: Add olive oil to the pot and sauté the onion, carrot, and garlic until softened.
  3. Add the tomatoes: Increase heat and simmer the crushed tomatoes for 5 minutes.
  4. Add the beans and broth: Stir in the beans, broth, herbs, spices, and Parmesan rind (if using). Simmer for 10 minutes.
  5. Puree the soup: Transfer a portion of the soup to a blender and puree until smooth. Stir back into the pot.
  6. Add the pasta: Stir in the pasta and simmer until al dente (tender but still firm).

  7. Finish: Stir in the red wine vinegar, parsley, and cooked beef. Adjust seasoning to taste.


  • Use dried beans: You can substitute dried beans for canned beans. Cook them according to the package directions.
  • Make it meatless: Omit the ground beef and use vegetable broth instead of chicken broth.
  • Store leftovers: Store leftover pasta fagioli in an airtight container in the refrigerator for up to 5 days.

Serving Suggestions

  • Serve with a side salad or bread.
  • Top with grated Parmesan cheese and a drizzle of olive oil.


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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