This Pasta Fagioli Soup screams Italian. Ground beef and noodles sit in a tomato and herb broth, topped off, of course, with some parmesan cheese.

Difficulty: 1 (easy peasy)

Cook Time: 30 minutes    Total Time: 30 minutes    Servings: 6-8

It’s soup time y’all! Just another reason why fall is the best season ever. This Pasta Fagioli Soup is so hearty and filling that you don’t have to worry about your family going hungry after you serve soup for dinner. It’s got the veggies, the protein, and the carbs. And, of course, the flavor! I am definitely a lover of chunky soups. I mean pureed soups are fine…but it would be so much better if there was more to it! Let me tell you, this soup is not short on that! Chunky soup at it’s finest right here. Also, here’s my other favorite soup.

Italian Pasta Fagipoli
Serves 6
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 1 small onion - chopped
  2. 2 cloves garlic - minced
  3. 8 cups chicken broth
  4. 2 cans diced tomatoes
  5. 2 cans white kidney beans
  6. 1 tbsp Italian seasoning
  7. 1 tsp salt
  8. ½ tsp pepper
  9. ½ tsp crushed red pepper
  10. 1 cup parmesan cheese
  11. 1 cup ditalini pasta
  12. 1 lb ground beef - browned
  1. In a large pan mix together the onions, garlic, chicken broth, tomatoes, beans, seasoning, salt, pepper and crushed red pepper. Simmer for 10 minutes.
  2. Add the cheese, pasta and browned ground beef and simmer 20 more minutes - until pasta is cooked.
  3. Garnish with parmesan cheese and fresh basil.
The DIY Foodie


    • I am SO glad! It is such a great soup. It’s been too long since I’ve made it, maybe I’ll have to have it for dinner tonight 🙂

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