Pasta Fagioli Soup is hearty, filling and oh, so delicious! The perfect winter one-pot meal! This Italian favorite is full of rich flavors and loaded with beans, pasta, veggies, and beef in a silky tomato broth.
115oz can cannellini or any white beansdrained and rinsed
115oz can kidney or red beansdrained and rinsed
128oz candiced or whole tomatoes, chopped with juices
chopped parsley for garnishoptional
Parmesan cheese for serving
In a large soup pot or dutch oven over medium heat, brown the beef. As it's browning, move it to one side of the pot and saute the onion, celery and carrot in the other side using the fat from the beef. About 15 minutes, season with salt and pepper.
When beef is browned and veggies are softening, add garlic and Italian Seasoning.
Add all other ingredients, cover, lower heat to medium low. Simmer 30 to 40 minutes or until pasta is cooked.
Garnish with parsley and serve with Parmesan cheese. As the soup sits, you may need to add another cup of water if it becomes too thick.
Make Ahead Instructions - A big pot of soup is a great make ahead meal prep for the week! Just store it in airtight containers, preferably glass, and reheat in the microwave or on the stovetop. You could also make it ahead but skip simmering it, store it in the fridge in the soup pot, and then simmer the whole thing for 30 minutes to finish cooking on the night you want to eat it.
Freezer Instructions - Cool your containers overnight in the fridge first, then freeze for up to 6 months. Thaw overnight in the fridge before reheating.
Wait to add the pasta if you plan to let the soup simmer on the stove longer than 30 minutes or if you want to make this in a slow cooker. All the other ingredients would be fine to simmer on low but the pasta will overcook if it sits too long.
Keyword authentic Italian Pasta Fagioli Recipe, Pasta Fagioli Soup, Pasta Fazul recipe