Pasta Fagioli Soup Recipe (Barefoot Contessa Style)

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There’s something about a cold Appalachian evening that calls for a steaming bowl of comfort. I remember the first time I tasted a pasta fagioli soup recipe — it was my Aunt Luisa’s, thick with tender pasta, creamy beans, and vegetables so soft they nearly melted. She served it in mismatched bowls by the fire, a rustic tradition that stuck with me through the years.

Hearty pasta fagioli soup served in a rustic ceramic bowl.

Now, I’ve recreated that cozy charm with a little Barefoot Contessa twist — hearty ground beef, two kinds of beans, rich tomato broth, and all the savory depth you crave from a truly good pasta fagioli soup recipe. Whether you’re feeding a hungry family or batch-cooking for the week, this bowl delivers the kind of warmth only real home cooking can bring.

Let’s make memories one bite at a time.

Why You’ll Love This Recipe

This pasta fagioli soup recipe is a hug in a bowl. It’s cozy, satisfying, and full of rustic Italian flavor with a Southern kitchen twist.

You’ll love how easy it is to make with pantry staples like canned beans, pasta, and tomato sauce — nothing fancy, just real, honest food. It comes together in under an hour, but it tastes like it simmered all Sunday.

Whether you’re craving something hearty for dinner or stocking up the fridge with leftovers, this pasta fagioli soup recipe holds up beautifully. The ditalini stays firm, the broth deepens overnight, and those soft veggies? They only get better with time.

And let’s be honest — who can resist a spoonful of warm, cheesy comfort when the world outside is cold?

This one’s easy enough for beginners, forgiving for busy weeknights, and delicious enough to bring to a family gathering.

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Pasta fagioli soup in white bowl with Parmesan topping

Pasta Fagioli Soup Recipe (Barefoot Contessa Style)


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Description

This pasta fagioli soup recipe is cozy, savory, and full of traditional Italian comfort. Made with lean ground beef, beans, vegetables, pasta, and herbs, it’s a hearty one-pot meal you’ll come back to again and again.


Ingredients

  • 2 tablespoons olive oil, divided
  • 1 pound lean ground beef
  • 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
  • 3 (8 oz) cans tomato sauce
  • 2 (14.5 oz) cans low-sodium chicken broth
  • 1/2 cup water (plus more as needed)
  • 1 (15 oz) can diced tomatoes
  • 2 teaspoons granulated sugar
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • Salt and freshly ground black pepper, to taste
  • 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
  • 3 tablespoons fresh parsley, minced
  • Finely shredded Romano or Parmesan cheese, for garnish


Instructions

  1. Brown the Beef: In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat and transfer beef to a plate.
  2. Sauté Vegetables: Add remaining tablespoon olive oil to the same pot. Stir in onion, carrots, and celery. Sauté for 6 minutes until soft. Add garlic and cook for 1 minute more.
  3. Build the Broth: Stir in tomato sauce, diced tomatoes, chicken broth, water, sugar, and all dried herbs. Return beef to pot. Season with salt and pepper. Bring to a boil, then reduce to medium-low and simmer covered for 15–20 minutes.
  4. Cook the Pasta: While the soup simmers, cook ditalini in a separate pot until just shy of al dente. Drain and set aside.
  5. Combine: Add pasta, kidney beans, and great Northern beans to the soup. Stir and simmer 2 more minutes. Adjust consistency with extra water if desired.
  6. Finish and Serve: Stir in parsley. Ladle soup into bowls and top with grated Romano or Parmesan cheese. Serve hot.

Notes

If making ahead, keep pasta separate until serving to prevent over-softening. This pasta fagioli soup recipe also freezes well (without the pasta) and reheats beautifully for weekday meals.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Ingredient Overview

Large pot of simmering pasta fagioli soup on stove
pasta fagioli soup recipe
A Dutch oven bubbling with homemade pasta fagioli soup.

This pasta fagioli soup recipe is all about layers — flavor, texture, and a little kitchen magic. Here’s what brings it all together:

  • Olive Oil: A rich start to sauté your beef and veggies; choose a good one for real depth.

  • Ground Beef: Adds heartiness and protein. Choose lean so the soup stays light yet filling.

  • Yellow Onion, Carrots & Celery: The classic Italian soffritto base — fragrant, soft, and savory.

  • Garlic: Don’t hold back. It gives the broth its warming, irresistible aroma.

  • Tomato Sauce & Diced Tomatoes: Together, they create a velvety base with tang and richness.

  • Chicken Broth & Water: Balanced out for just the right consistency.

  • Ditalini Pasta: Cute, chewy little tubes that soak up the broth. Just slightly undercook before adding!

  • Kidney Beans & Great Northern Beans: Creamy, hearty, and protein-packed. The soul of any great pasta fagioli soup recipe.

  • Italian Herbs (Basil, Oregano, Thyme, Marjoram): Your kitchen will smell like an old Tuscan farmhouse.

  • Sugar: Just a touch to mellow the acidity.

  • Salt & Pepper: Be generous — this soup can take it.

  • Fresh Parsley & Romano or Parmesan Cheese: For that final, fragrant finish.

Style tip: Serve with a sprinkle of grated cheese and a few parsley leaves on top. It’s amazing what a little garnish can do for this humble dish.

Step-by-step Instructions

Step 1: Brown the Beef

Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook until browned, about 6–7 minutes. Once cooked through, drain any excess fat, transfer the beef to a plate, and set it aside.

Step 2: Sauté the Veggies

In the same pot, pour in the remaining tablespoon of olive oil. Toss in the onions, carrots, and celery. Sauté for about 6 minutes, until everything softens and the onions turn translucent. Stir in the minced garlic and cook for 1 minute more — your kitchen will smell amazing at this point.

Step 3: Build the Broth

Now it’s time to layer in the flavor that makes this pasta fagioli soup recipe so cozy. Add the tomato sauce, diced tomatoes, chicken broth, and water. Sprinkle in sugar, basil, oregano, thyme, marjoram, and don’t forget a generous pinch of salt and freshly ground pepper. Return the browned beef to the pot and bring everything to a gentle boil.

Step 4: Simmer with Love

Reduce the heat to medium-low, cover the pot partially with a lid, and let the soup simmer for 15 to 20 minutes. Stir occasionally. The vegetables should become tender, and the broth will take on a lovely richness that’s signature to a true pasta fagioli soup recipe.

Step 5: Cook the Pasta

While the soup simmers, cook your ditalini pasta in a separate pot of boiling salted water. Follow the package instructions but stop just shy of al dente — the pasta will finish cooking in the soup.

Tip: Don’t overcook the pasta here — it should still have some bite when you add it to the soup to avoid mushiness later.

Step 6: Add the Beans and Pasta

Drain the cooked pasta and add it to the pot along with the kidney beans and great northern beans. Stir everything together gently and simmer for just 1–2 more minutes, letting the flavors mingle.

Step 7: Finish and Serve

Stir in the fresh parsley. Ladle the soup into bowls and top each one with a generous sprinkle of grated Romano or Parmesan cheese. Serve hot — preferably with warm crusty bread on the side.

Pro Tips

Chopped ingredients for pasta fagioli soup on cutting board
Fresh ingredients ready for a rustic Italian soup recipe.

A great pasta fagioli soup recipe is all about balance and smart timing. Here’s how to make yours sing:

Don’t skip the sauté. Cooking the carrots, onions, and celery until soft releases their sweetness and forms the base of flavor. Let them go the full 6 minutes for best results.

Add pasta last. If you’re not serving right away, keep the pasta separate and stir it into individual bowls. That way, your pasta fagioli soup recipe won’t turn mushy in the fridge.

Use good broth. Low-sodium chicken broth works beautifully, but if you have homemade — even better. You can also use beef broth for a heartier spin.

Taste and adjust. After simmering, taste the broth. It might need another pinch of salt or an extra dash of oregano. Every cook’s version of a pasta fagioli soup recipe has its own personality.

Freeze in portions. This soup freezes like a dream (without pasta), so go ahead and tuck some away for future cozy nights. Add fresh pasta when reheating.

And for even more cozy seasonal soups like this, check out the Fall Soups and Stews (Healthy) collection on the blog.

Variations

Want to make this pasta fagioli soup recipe your own? Go right ahead — that’s the joy of it!

Make it vegetarian. Simply skip the beef and swap in vegetable broth. Add an extra can of beans or some diced zucchini for richness.

Spice it up. A pinch of red pepper flakes or a swirl of Calabrian chili oil can take the flavor up a notch without overpowering.

Swap the pasta. Don’t have ditalini? Use elbows, small shells, or even orzo — just keep the pasta small to soak up that savory broth.

Add greens. A handful of spinach or kale stirred in at the end gives this pasta fagioli soup recipe a lovely fresh twist — and adds a boost of nutrients.

Try sausage instead. Swap the ground beef for spicy Italian sausage for a bold, robust take on the classic.

Explore even more comforting soup ideas on the Fall Soup Recipe post — your cold-weather meal plan just got tastier.

Frequently Asked Questions

What ingredients are in pasta fagioli?

A traditional pasta fagioli soup recipe includes pasta, beans (usually kidney and cannellini or northern beans), tomato base, vegetables like carrots, celery, and onion, herbs, and sometimes meat like beef or pancetta.

What’s the difference between pasta fagioli and minestrone?

Minestrone typically has more vegetables and sometimes rice, whereas a pasta fagioli soup recipe centers on pasta and beans with a richer, thicker tomato broth.

What goes with pasta fagioli soup?

Crusty bread, garlic toast, or a light green salad pairs wonderfully. You can also serve it with a sharp Parmesan or a drizzle of olive oil for richness.

What’s the difference between pasta fazool and pasta fagioli?

“Pasta fazool” is just the Southern Italian-American pronunciation of pasta e fagioli, meaning “pasta and beans.” It’s the same dish, just with different regional lingo.

Serving Suggestions

Bowl of pasta fagioli soup with bread and parsley garnish
The ultimate weeknight dinner: pasta fagioli and crusty bread.

This pasta fagioli soup recipe begs to be served piping hot in big, deep bowls with a generous grating of Parmesan cheese on top. Pair it with crusty Italian bread, garlic knots, or buttery focaccia for dipping — it soaks up that savory broth like a dream.

If you’re going for a full Italian-style meal, serve the soup as a hearty first course followed by a simple green salad with vinaigrette and maybe even a slice of tiramisu for dessert. For a cozy night in, just ladle up this pasta fagioli soup recipe with warm socks and your favorite blanket — no judgment here.

And if you’re a tomato lover, you’ll also enjoy the brightness in this Tomato Soup with Fresh Tomatoes — it’s a great contrast to this rich, meaty broth.

Conclusion

A good pasta fagioli soup recipe is more than dinner — it’s tradition, comfort, and a little bit of magic in a pot. Whether you’re feeding a busy family, meal-prepping for the week, or bringing a dish to a friend in need, this soup has your back.

Remember, the best meals aren’t the fanciest. They’re the ones made with care, shared with love, and passed down through stories and spoons. So try this recipe, make it your own, and come back to it whenever life needs a little extra warmth.

If you’re hungry for more home-style goodness like this, swing by my kitchen and see what else we’re cooking up!

I’d love to know how your pasta fagioli soup recipe turned out! Leave a comment below with your favorite twist — or tag your cozy bowl on Pinterest (opens in new tab) so I can see it.

Sharing your version helps others feel inspired, too. And don’t forget to follow us for more comforting, crave-worthy dishes made for real life.

From my kitchen to yours — happy cooking, friends!

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