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A yummy one-pot meal that is super easy to make! Pasta Fazool is healthy comfort food that satisfies the whole family using commonly found ingredients!
Step-by-step photos and instructions are below!
This hearty Italian soup is really popular in my house any time of year. I love this soup primarily because it’s a meal in one pot, contains a ton of vegetables and beans, fills us up and is reasonably inexpensive to make!
It’s one of my favorite meals to make and freeze, so on busy nights, I have what I call “frozen assets” ready to be reheated. The bonus of this is that it is a family-loved recipe, so I know all I have to do is heat it, serve it and dinner is DONE.
Why you’ll love this recipe
- This recipe uses common pantry and fridge ingredients.
- Makes a LOT of food – perfect for serving large families, or planning for leftovers or lunches.
- Packed with vegetables and beans, this recipe is super satisfying and delicious!
Love a big bowl of comfort food? Try this DELICIOUS Homemade Chicken Noodle Soup, or this YUMMY White Chicken Chili.
Frequently Asked Questions
It simply means pasta with beans and is a kind of rustic hearty soup.
It’s super simple. It’s Pasta Fazool in the USA and Pasta Fagioli everywhere else!
I’m partial to a big hunk of crusty bread, if you’re in a rush – make these 30 minute dinner rolls! I like to add a little parmesan cheese over the top as well.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Ingredient Notes
The full list of ingredients and quantities is found in the printable recipe card below.
- Olive Oil. We use this twice. First to cook the ground beef, and then to cook the veggies.
- Ground Beef. I use ground beef or sausage, sometimes both!
- Onion, Carrots, Celery. We need equal amounts of these, so if your carrots are smaller, your celery larger or you only have a large onion, just make sure you have equal amounts.
- Garlic. Fresh garlic, finely minced.
- Tomato Sauce. Also known as passata or tomato puree in some parts of the world.
- Chicken Stock. Or chicken broth, or vegetable broth.
- Diced Tomatoes. I use fire-roasted tomatoes for a slightly smoky taste. But regular is fine too, no need to drain.
- Italian Seasoning. Make your own or grab it at the store.
- Pasta. Any small pasta will do, I like to use small salad shells or ditalini pasta. Orzo also works!
- Beans. I use red kidney beans and white beans (cannellini or great northern beans).
How to make this recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Heat 1 Tablespoon of the olive oil in a large Dutch oven or large pot over medium-high heat. Add the ground beef or sausage, stirring occasionally until cooked through. Remove meat from the pot, and drain the fat off.
Heat remaining 2 Tablespoons olive oil in the Dutch oven. Add onions, carrots, and celery, and cook until veggies are softened.
Add garlic and cook, stirring for 30 seconds.
Add chicken stock, tomato sauce, fire-roasted tomatoes, Italian seasoning, meat, and the pasta. Bring to a boil, then reduce the heat and cover with lid.
Simmer, stirring occasionally for 15 to 20 minutes, or until vegetables are tender and the pasta is cooked (al dente – firm to the bite).
Add kidney beans and cannellini beans, and cook a few minutes to allow the beans to heat through.
Season with salt and pepper (and red pepper flakes if you want a little spice!) and sprinkle the parsley over the top.
Kylee’s Notes
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
Substitutions/Additions
Add a pinch or two of crushed red pepper if you would like a little heat.
Freezing instructions
This recipe can be frozen. Pour into air tight containers, label, seal and freeze. Reheat in the microwave or stovetop.
More Soup Recipes
- Lentil Soup (with tomatoes and rice). Great as a starter to a main, or as a main itself, this nutritious soup sticks to your ribs and satisfies!
- Cauliflower Cheese Soup. Creamy, cheesy, family-friendly, and perfect for cold days when all you want is a hot bowl of something good!
- Loaded Baked Potato Soup. Thick, delicious and like comfort in a bowl!
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Pasta Fazool (Pasta e Fagioli)
Recommended Equipment
Ingredients
- 3 Tbs olive oil (divided)
- 1 lb ground beef ( or Italian sausage, casings removed)
- 1 onion (diced)
- 2 carrots (diced)
- 2 stalks celery (diced)
- 5 cloves garlic (minced )
- 3 cups tomato sauce
- 4 cups chicken stock
- 15 oz fire roasted tomatoes (do not drain)
- 1 Tbs Italian Seasoning
- 1 cup dry pasta (I use ditalini)
- 15 oz red kidney beans (drained and rinsed)
- 15 oz cannelini beans (drained and rinsed)
- 1/2 tsp salt
- ¼ tsp pepper
- ¼ cup fresh parsley (chopped finely)
Directions
- Heat 1 Tbs olive oil in a large dutch oven over medium-high heat. Add the ground beef or sausage, stirring occasionally until cooked through. Remove meat from the pot, and drain the fat off.
- Heat remaining 2 Tbs olive oil in the dutch oven. Add onions, carrots, and celery, and cook until veggies are softened.
- Add garlic and cook, stirring for 30 seconds.
- Add chicken stock, tomato sauce, fire-roasted tomatoes, Italian seasoning, meat, and ditalini.
- Bring to a boil, then reduce the heat and cover with lid.
- Simmer, stirring occasionally for 15 minutes, or until vegetables are tender and the pasta is cooked.
- Add kidney beans and cannellini beans, and cook a few minutes to allow the beans to heat through.
- Season with salt and pepper and sprinkle the parsley over the top.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in April of 2020. It was updated in December of 2021.
LouAnn says
Sounds like a great recipe for Pasta Fagoli, but I use more tomatoes and less tomato sauce in mine! Will try yours next week. Look forward to more recipes!