Hearty, cozy, and flavorful, this Pasta e Fagioli is comfort in a bowl. Packed with ground beef, Italian sausage, tender vegetables, creamy beans, and starch-resistant ditalini pasta, it’s a one-pot wonder that’s both satisfying and simple to make. Want a vegetarian version? Just skip the beef; it’s just as rich and delicious without it.
Serve with a warm slice of crusty sourdough bread or rosemary focaccia for the perfect soaking partner to absorb every last spoonful. Add a drizzle of olive oil or a sprinkle of Parmesan to take it to the next level. As an alternative to bread, pair it with a light arugula salad with lemon vinaigrette or a Caprese salad to keep things fresh and vibrant without overpowering the soup.
For a classic touch, serve Pasta e Fagioli with a medium-bodied Italian red like Chianti or Montepulciano d’Abruzzo. Their acidity balances the soup’s richness and enhances the tomato and herb flavors. Prefer white? Try a Vermentino or Pinot Grigio for a crisp contrast.
Whether you’re feeding your family or a table of friends, this soup is sure to become a go-to favorite.
Ingredients
1 – 2 cups Ditalini pasta, cooked and stored overnight in the refrigerator to make starch-resistant
1 onion, chopped
2 carrots, chopped
1/2 cup celery, diced
3 cloves garlic, minced
1/2 lb. Italian sausage
1/2 lb. ground beef
4 Tbsp. extra virgin olive oil
2 8-oz. cans tomato sauce
1 can fire-roasted tomato
3 Tbsp. tomato paste
4 cups chicken broth
3 cups water
1/2 tsp. each oregano, basil, thyme, onion powder, marjoram
2 tsp. Swerve granular
1/4 tsp. red pepper flakes
2 bay leaves
1 can kidney beans, rinsed and drained
1 can navy beans, rinsed and drained
3 Tbsp. parsley, chopped
3/4 tsp. each salt and pepper
1 Tbsp. lemon juice
Parmesan cheese for garnish
Instructions
Cook the pasta 24 hours ahead of time and store it in the refrigerator overnight to make the pasta starch-resistant.
In a large pot, saute the onion, carrot, celery, and garlic in olive oil until soft.
Add the ground beef and Italian sausage. Cook until no longer pink. Drain.
Add tomato sauce, fire-roasted tomatoes and tomato paste. Stir until the tomato paste is melted.
Add broth and water. Stir.
Add all seasonings, Swerve granular, red pepper flakes and bay leaves. Stir and simmer 10 minutes.
Add the beans and stir.
Add the cooked pasta. Stir.
Add the chopped parsley and simmer 20 minutes on low. Remove from the heat and discard the bay leaves.
Stir in the salt, pepper and lemon juice. Stir. Drizzle some extra virgin olive oil and garnish with a sprinkle of Parmesan cheese before serving.
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Pasta e Fagioli
Equipment
- 1 measuring cup
- 1 knife
- 2 large pots
- Measuring spoons
- 1 resealable bag
- 1 Large spoon
- 1 colander
Ingredients
- 1 – 2 cups Ditalini pasta cooked and stored overnight in the refrigerator to make starch-resistant
- 1 onion chopped
- 2 carrots chopped
- 1/2 cup celery diced
- 3 cloves garlic minced
- 1/2 lb. Italian sausage
- 1/2 lb. ground beef
- 4 Tbsp. extra virgin olive oil
- 2 8- oz. cans tomato sauce
- 1 can fire roasted tomato
- 3 Tbsp. tomato paste
- 4 cups chicken broth
- 3 cups water
- 1/2 tsp. each oregano, basil, thyme, onion powder, marjoram
- 2 tsp. Swerve granular
- 1/4 tsp. red pepper flakes
- 2 bay leaves
- 1 can kidney beans rinsed and drained
- 1 can navy beans rinsed and drained
- 3 Tbsp. parsley chopped
- 3/4 tsp. each salt and pepper
- 1 Tbsp. lemon juice
- Parmesan cheese for garnish
Instructions
- Cook the pasta 24 hours ahead of time and store in the refrigerator overnight to make the pasta starch-resistant.
- In a large pot, saute the onion, carrot, celery, and garlic in olive oil until soft.
- Add the ground beef and Italian sausage.
- Cook until no longer pink.
- Drain.
- Add tomato sauce, diced tomatoes and tomato paste.
- Stir until the tomato paste is melted.
- Add broth and water. Stir.
- Add all seasonings and bay leaves.
- Stir and simmer 10 minutes.
- Add the beans and stir.
- Add the cooked pasta.
- Stir.
- Add the chopped parsley and simmer 20 minutes on low.
- Remove from the heat and discard the bay leaves.
- Stir in the salt, pepper and lemon juice.
- Stir.
- Drizzle some extra virgin olive oil and garnish with a sprinkle of Parmesan cheese before serving.
