If you’ve never made it yourself, let me introduce you to a real gem: this Creamy Pasta e Fagioli Soup Recipe. It’s cozy, packed with flavor, and truly one of those meals that feels like a warm hug on a chilly day. I remember the first time I made it—I was blown away by how creamy and comforting it turned out, without being heavy at all. Stick around, because this recipe is not just delicious, it’s a total crowd-pleaser you’ll want on repeat.
Why You’ll Love This Recipe
- Rich, Creamy Texture: Unlike some brothy soups, this one has a luxurious creaminess that makes every spoonful feel indulgent but still light.
- Loaded with Veggies and Beans: It’s hearty and nutritious, perfect for a filling lunch or dinner that doesn’t skimp on flavor or fiber.
- Simple Ingredients, Big Flavor: You don’t need fancy pantry items; everyday staples come together beautifully here.
- Family-Friendly: My family literally goes crazy for this soup and I bet yours will too—it’s a win for picky eaters and soup lovers alike.
Ingredients You’ll Need
Getting the ingredients right is half the fun here. The combination of hearty beans, tender veggies, and aromatic herbs brings this soup alive. Don’t rush choosing your beans—drained and rinsed canned beans work great, but fresh cooked ones add that extra punch.
- Olive oil: Use good quality extra virgin olive oil for sautéing—it makes a subtle but yummy difference.
- Lean ground beef: I go for 90% lean to keep the soup hearty yet not greasy.
- Yellow onion: The classic base that sweetens as it cooks.
- Carrots: Adds natural sweetness and texture.
- Celery: Brings that savory backbone every great soup needs.
- Garlic: Fresh minced garlic is a must for that punch of flavor.
- Tomato sauce: Provides that rich, comforting tomato base.
- Chicken broth (low-sodium): Keeps the soup flavorful without overpowering salt.
- Water: To balance the soup’s consistency.
- Diced tomatoes: Adds texture and a little acidity to cut through richness.
- Granulated sugar: Just a touch to balance the acidity of tomatoes.
- Italian herbs (basil, oregano, thyme, marjoram): Essentials for authentic flavor.
- Salt and black pepper: To taste – be sure to season gradually.
- Ditalini pasta: Tiny pasta that’s perfect for this soup, holds up well without getting mushy.
- Kidney beans and great northern beans: Packed with protein and fiber, they’re the heart of this dish.
- Romano or Parmesan cheese: Grated fresh on top for that salty, nutty finish.
- Fresh parsley: Stirred in at the end for freshness and color.
Variations
I love how versatile this Creamy Pasta e Fagioli Soup Recipe is—you can easily tweak it to fit what you have on hand or dietary needs. Feel free to make it your own and keep it exciting!
- Vegetarian Version: Skip the ground beef and add extra beans or some chopped mushrooms for that meaty texture—my veggie-loving friends swear by this swap.
- Spicy Kick: Toss in some red pepper flakes or diced jalapeños if you want a little heat; I add this when serving to please spice lovers at my table.
- Different Pasta Shapes: While ditalini is traditional, orzo or small shells work beautifully too if that’s what you have around.
- Herb Freshness: Fresh herbs like thyme or oregano stirred in right before serving brighten the soup wonderfully when you have them on hand.
How to Make Creamy Pasta e Fagioli Soup Recipe
Step 1: Brown the Beef with Love
Start by heating half the olive oil over medium-high heat in a big pot. Crumble in your ground beef and let it cook, stirring occasionally, until it’s nicely browned and no pink remains—about 6-7 minutes. Remember to drain off any excess fat before setting the beef aside on a plate. This step locks in flavor without making the soup greasy.
Step 2: Sauté the Vegetables to Sweet Perfection
In the same pot, heat the remaining olive oil. Toss in the chopped onions, carrots, and celery, sautéing over medium-high heat until everything softens up—about 6 minutes. Then add the minced garlic for the last minute so it doesn’t burn but releases all its aroma. This trio forms the soulful base of your soup.
Step 3: Build the Broth and Simmer Slowly
Pour in the chicken broth, tomato sauce, water, and the canned diced tomatoes. Stir in the sugar and all the dried herbs—basil, oregano, thyme, and marjoram—and then add your cooked beef back to the pot. Season with salt and freshly ground black pepper. Bring everything to a boil, then lower the heat to medium-low, cover the pot, and let it simmer gently while stirring occasionally for about 15 to 20 minutes. You want the veggies tender and the flavors mingling beautifully.
Step 4: Cook Pasta Separately and Combine
While the soup simmers, cook your ditalini pasta according to package directions—go for al dente so it holds its shape and adds texture. Drain it well, then stir it into the soup along with both kinds of beans. If the soup feels too thick, thin it out with a splash more broth or water until you hit your preferred consistency. Heat everything together just about a minute more to marry the flavors.
Step 5: Finish with Freshness and Cheese
Stir in the minced fresh parsley for a burst of color and freshness right at the end. Ladle the soup into bowls and top generously with freshly shredded Romano or Parmesan cheese. Honestly, the cheese melting into every spoonful is what takes this from great to unforgettable.
Pro Tips for Making Creamy Pasta e Fagioli Soup Recipe
- Don’t Overcook the Pasta: I once added the pasta too early and ended up with mushy noodles—always cook separately and add last minute for perfect texture.
- Balance the Acidity: The sugar is key to mellow out the tomatoes’ tanginess—I started skipping it and found the soup too sharp.
- Use Fresh Herbs When Possible: Adding fresh parsley at the end brightens the soup, making it taste fresh and vibrant instead of heavy.
- Season Gradually: It’s easy to oversalt early on, so taste as you go and adjust at the end for best results.
How to Serve Creamy Pasta e Fagioli Soup Recipe
Garnishes
I love topping this soup with a generous handful of freshly grated Romano or Parmesan—there’s nothing like that hint of salty, nutty cheese melting right in. A sprinkle of chopped fresh parsley not only adds color but a little herbal brightness. Sometimes, if I’m feeling indulgent, a drizzle of good olive oil on top just rounds it out beautifully.
Side Dishes
On colder nights, I often serve this soup alongside warm, crusty Italian bread or garlic breadsticks, perfect for dipping. A simple green salad with a lemon vinaigrette cuts through the richness and balances the meal nicely.
Creative Ways to Present
For special occasions, I like serving this soup in mini bread bowls or even beautiful ceramic soup crocks to elevate the rustic charm. Adding a sprinkle of extra cheese and fresh herbs on a contrasting plate beneath the bowl can make a dinner feel that much more special, even if it’s just a weeknight.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it keeps beautifully for up to 4 days. Just be aware the pasta soaks up liquid over time, so I recommend adding a splash of broth or water when reheating to bring back that perfect creamy consistency.
Freezing
This Creamy Pasta e Fagioli Soup freezes well if you leave out the pasta. I freeze the soup base in portions, then cook fresh pasta when reheating—this keeps the noodles from turning mushy and preserves that delightful texture.
Reheating
Reheat gently on the stovetop over medium heat, stirring often and adding broth or water as needed. If you’ve frozen the base without pasta, cook the pasta separately and add it right before serving for the best experience.
FAQs
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Can I make this Creamy Pasta e Fagioli Soup Recipe vegetarian?
Absolutely! Omit the ground beef and use vegetable broth instead of chicken broth. Add extra beans or mushrooms for heartiness. This way, you get all the comfort and flavor, just without the meat.
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What type of pasta works best in this soup?
Ditalini is classic because its small tube shape holds the soup nicely without becoming mushy. However, orzo, small shells, or elbow macaroni are also great alternatives depending on what you have on hand.
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How can I prevent the pasta from getting mushy?
The key is to cook the pasta separately until al dente and add it to the soup right at the end. This prevents overcooking as the soup simmers and keeps the pasta firm and tasty.
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Can I prepare this soup in advance?
You can definitely make the soup base a day ahead. Just store it without the pasta, and add fresh cooked pasta when reheating. This keeps the soup fresh and the pasta perfectly textured.
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Do you have tips for adjusting the soup’s thickness?
If your soup feels too thick, simply add a bit more broth or water until it reaches your desired consistency. On the other hand, if it’s too thin, let it simmer a little longer uncovered to reduce the liquid.
Final Thoughts
This Creamy Pasta e Fagioli Soup Recipe has become one of my absolute favorites—not just because it’s easy and nourishing, but because it brings people together around the table. Whether you’re looking for a comforting solo lunch or a dinner to impress friends and family, this soup delivers every time. Give it a try soon—I promise, once you taste that blend of creamy, hearty, and fresh flavors, it might just become your go-to comfort soup too.
Print
Creamy Pasta e Fagioli Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Pasta e Fagioli Soup is an Olive Garden copycat recipe that delivers a hearty, comforting Italian classic brimming with vegetables, tender ground beef, beans, and ditalini pasta in a rich, flavorful tomato broth. Perfect for a satisfying weeknight meal or cozy lunch, it’s loaded with Italian herbs and finishes with a sprinkle of Romano or Parmesan cheese to elevate every spoonful.
Ingredients
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 (plus 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
To Serve
- Finely shredded Romano or Parmesan cheese
- 3 Tbsp minced fresh parsley
Instructions
- Cook the Beef: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add the ground beef, crumbling it as you cook. Stir occasionally until fully cooked through. Drain excess fat, then transfer the beef to a plate and set aside.
- Sauté Vegetables: In the same pot, heat the remaining 1 Tbsp olive oil. Add the chopped onions, diced carrots, and celery. Cook over medium-high heat, stirring occasionally, until the vegetables are tender, about 6 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
- Add Liquids and Seasonings: Pour in the chicken broth, tomato sauce, water, and canned diced tomatoes. Stir in the granulated sugar, dried basil, oregano, thyme, marjoram, and the cooked ground beef. Season with salt and freshly ground black pepper to taste.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to medium-low. Cover the pot with a lid and let it simmer, stirring occasionally, until the vegetables are very tender, about 15 to 20 minutes.
- Cook the Pasta: While the soup simmers, cook the ditalini pasta separately following package instructions until al dente. Drain the pasta and set aside.
- Combine Pasta and Beans: Add the drained cooked pasta, kidney beans, and great northern beans directly into the soup. If the soup seems too thick, thin it out with a little more chicken broth or water to your desired consistency.
- Finish Cooking: Let the soup cook for 1 more minute to meld the flavors. Stir in the fresh minced parsley right before serving.
- Serve: Ladle the soup into bowls and sprinkle generously with finely shredded Romano or Parmesan cheese. Serve warm and enjoy!
Notes
- This classic Pasta e Fagioli soup is one of the most beloved Italian dishes, celebrated for its rich flavor and hearty ingredients.
- The combination of two types of beans and fresh vegetables creates a nutritious, fiber-packed meal.
- Cooking the pasta separately prevents it from overcooking and becoming mushy in the soup.
- You can adjust the thickness of the soup by adding more or less broth or water as per preference.
- Leftovers taste even better the next day as flavors deepen—store refrigerated and reheat gently.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 12 g
- Sodium: 718 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 13 g
- Protein: 35 g
- Cholesterol: 49 mg
