Pasta Fagioli Soup
Pasta Fagioli Soup is a easy Italian recipe that serves 6. 350 calories per serving. Recipe by The Domestic Geek on YouTube.
Prep: 20 min | Cook: 36 min | Total: 1 hr 6 min
Cost: $12.97 total, $2.16 per serving
Ingredients
- 2 tablespoons Olive Oil (extra virgin preferred)
- 1 pound Ground Beef (extra‑lean (90% lean))
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 medium Onion (diced)
- 2 Celery Stalks (chopped)
- 2 Carrots (peeled and diced)
- 4 Garlic Cloves (minced)
- 1 teaspoon Italian Seasoning (store‑bought or homemade blend of thyme, oregano, basil, parsley)
- 1 can White Kidney Beans (Cannellini) (15 oz, drained and rinsed)
- 1 can Red Kidney Beans (15 oz, drained and rinsed)
- 1 can Crushed Tomatoes (28 oz)
- 1 can Diced Tomatoes (14.5 oz)
- 4 cups Beef Broth (low‑sodium)
- 1 Parmesan Rind (saved from a block of Parmesan, whole piece)
- 1 cup Ditalini Pasta (dry, small tube pasta)
- 2 teaspoons Granulated Sugar (helps balance tomato acidity)
- 2 tablespoons Fresh Parsley (chopped, for garnish)
- 1/4 cup Parmesan Cheese (freshly grated, for serving)
Instructions
Heat Oil
Add olive oil to the large soup pot and heat over medium‑high until shimmering.
Time: PT2M
Temperature: medium‑high
Brown Ground Beef
Add ground beef, break it up with the back of a spoon, and season with salt and pepper. Cook until fully browned, about 5 minutes.
Time: PT5M
Temperature: medium‑high
Sauté Mirepoix
Add diced onion, chopped celery, and diced carrots to the pot. Cook, stirring occasionally, until softened, about 4 minutes.
Time: PT4M
Temperature: medium
Add Garlic & Italian Seasoning
Stir in minced garlic and Italian seasoning; cook for another 2 minutes until fragrant.
Time: PT2M
Temperature: medium
Add Beans
Add the drained white kidney beans and red kidney beans to the pot; stir to combine.
Time: PT1M
Temperature: medium
Add Tomatoes & Broth
Pour in crushed tomatoes, diced tomatoes, and beef broth. Stir well.
Time: PT2M
Temperature: medium
Add Parmesan Rind
Drop the whole Parmesan rind into the soup to infuse umami flavor.
Time: PT0M
Temperature: medium
Bring to a Boil
Increase heat and bring the soup to a rolling boil, about 5 minutes.
Time: PT5M
Temperature: high
Cook Pasta
Add dry ditalini pasta (or any small pasta) and stir. Reduce heat to a gentle simmer and cook until pasta is tender, 10–12 minutes, adding extra broth if needed.
Time: PT12M
Temperature: medium‑low
Balance Acidity
Stir in 2 teaspoons granulated sugar to mellow the tomato acidity.
Time: PT1M
Temperature: medium
Finish & Serve
Remove the Parmesan rind, ladle soup into bowls, garnish with chopped parsley and freshly grated Parmesan cheese.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 40 g
- Fat
- 12 g
- Fiber
- 8 g
Dietary info: Can be made vegetarian by omitting meat and using vegetable broth, Can be made gluten‑free with gluten‑free pasta, Can be made dairy‑free by omitting cheese and rind
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Ground Beef: ground turkey, ground chicken, omit for vegetarian
- Instead of Onion: shallot
- Instead of Celery Stalks: carrot sticks
- Instead of Carrots: parsnip
- Instead of Garlic Cloves: garlic powder (1 tsp)
- Instead of Italian Seasoning: herbes de Provence
- Instead of White Kidney Beans (Cannellini): great northern beans
- Instead of Red Kidney Beans: pinto beans
- Instead of Crushed Tomatoes: tomato puree
- Instead of Diced Tomatoes: additional crushed tomatoes
- Instead of Beef Broth: chicken broth, vegetable broth
- Instead of Parmesan Rind: parmesan cheese powder (1 tsp)
- Instead of Ditalini Pasta: orzo, small shells, elbow macaroni
- Instead of Granulated Sugar: honey (1 tsp)
- Instead of Fresh Parsley: fresh basil
- Instead of Parmesan Cheese: pecorino romano
Equipment Needed
- Large Soup Pot
- Wooden Spoon
- Knife
- Cutting Board
- Can Opener
- Measuring Spoons
- Ladle
- Microplane Grater
- Serving Bowls
Critical Steps — Do Not Skip
- Browning the ground beef for flavor
- Cooking the mirepoix until soft
- Adding the Parmesan rind for umami depth
- Cooking pasta directly in the soup and monitoring liquid level
Chef Tips from the Video
- Use extra‑lean ground beef to keep the broth clear and less fatty
- Save Parmesan rinds from every cheese‑grating session – they’re a secret umami booster
- A pinch of sugar is the trick that balances tomato acidity without making the soup sweet
Troubleshooting
Soup is too thick after pasta absorbs liquid
Stir in additional broth or water, 1/2 cup at a time, until desired consistency is reached.
Pasta is mushy
Cook pasta al dente in a separate pot, then add to the soup at the end.
Flavor is flat
Add a splash more beef broth, a pinch more salt, or an extra Parmesan rind for depth.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Cool completely, then freeze in freezer‑safe containers for up to 3 months.
Room temperature: Do not store at room temperature longer than 2 hours.
Make-Ahead Tips
- Prepare the Parmesan rind in advance and store in a zip‑top bag in the freezer
- Cook the soup a day ahead; it tastes even better after flavors meld
- Reheat gently on the stove, adding a splash of broth if it thickens
Frequently Asked Questions
What is the cultural significance and history of Pasta e Fagioli in Italian cuisine?
Pasta e Fagioli, meaning “pasta and beans,” is a classic comfort dish from Italy’s countryside, traditionally made with pantry staples to feed families on a budget. It embodies the Italian philosophy of turning simple, humble ingredients into a nourishing, flavorful meal.
What are the traditional regional variations of Pasta e Fagioli in Italy?
In Rome and central Italy the soup often uses small ditalini pasta and cannellini beans, while in the south you might find larger pasta shapes, chickpeas, or the addition of pancetta. Northern versions sometimes incorporate broth made with beef or pork and may include vegetables like zucchini.
How is Pasta e Fagioli traditionally served in Italy?
It is typically served hot in a deep bowl, topped with a drizzle of extra‑virgin olive oil, a sprinkle of grated Pecorino or Parmesan, and a few fresh herbs. Some families pair it with crusty bread for dipping.
During what occasions is Pasta e Fagioli commonly enjoyed in Italian culture?
Pasta e Fagioli is a staple for everyday family meals, especially during cooler months. It’s also served at casual gatherings, after‑work meals, and sometimes as part of a larger Italian feast during holidays like Christmas when families want a hearty starter.
What makes Pasta e Fagioli special or unique in Italian cuisine?
Its uniqueness lies in the balance of protein from beans and meat, the comforting starch of pasta, and the depth of flavor from a Parmesan rind and aromatics—all in one pot, making it both economical and satisfying.
What are the most common mistakes to avoid when making Pasta e Fagioli?
Common pitfalls include overcooking the pasta so it becomes mushy, not seasoning the broth enough, and forgetting to remove the Parmesan rind before serving. Also, adding too much tomato can make the soup overly acidic, which is why a pinch of sugar helps.
Why does this Pasta e Fagioli recipe use a Parmesan rind instead of just grated cheese?
The rind releases umami‑rich minerals slowly during simmering, infusing the broth with a deep, savory flavor that grated cheese alone cannot provide. It’s a traditional Italian trick for richer soups.
Can I make Pasta e Fagioli ahead of time and how should I store it?
Yes, the soup improves after a night in the refrigerator. Store it in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently and add a splash of broth if it thickens.
What texture and appearance should I look for when making Pasta e Fagioli?
The broth should be slightly thickened by the pasta starch, with visible beans and vegetables. Pasta should be al dente—soft but still firm to the bite—and the soup should have a rich, reddish‑orange hue from the tomatoes.
How do I know when Pasta e Fagioli is done cooking?
When the pasta is al dente (about 10‑12 minutes) and the beans are heated through, the soup is ready. Taste and adjust seasoning; the broth should be flavorful but not overly salty.
What does the YouTube channel The Domestic Geek specialize in?
The Domestic Geek focuses on quick, healthy, and family‑friendly recipes that use everyday pantry ingredients, with an emphasis on meal‑prep tips and approachable cooking techniques for busy home cooks.
How does the YouTube channel The Domestic Geek's approach to Italian cooking differ from other cooking channels?
The Domestic Geek blends classic Italian flavors with modern, time‑saving shortcuts—like cooking pasta directly in the soup and using a Parmesan rind—while keeping the recipes nutritious and suitable for meal‑planning platforms.
Last updated: August 20, 2026
