Easy Pasta Fagioli Soup with Ground Beef

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This easy pasta fagioli soup is loaded with ground beef, beans, vegetables, tomatoes, and pasta for a hearty, cozy meal.

Here in South Texas, we were waiting for Tropical Storm Eduoard to blow through, and I found myself doing what I always seem to do when there's a storm brewing: making soup. It doesn't matter whether it's the middle of winter or the heat of summer. Something about knowing bad weather is on the way makes me want a big pot of something warm, hearty, and comforting simmering on the stove.

There's actually a practical side to my soup-making habit, too. I keep small containers in the freezer so I can portion out the leftovers and freeze them. If we lose power, those containers can thaw naturally, and because I have a gas stove, I can warm the soup on the stovetop. It's my own little storm-prep system, and a pretty delicious one at that.

On this particular evening, I made a big pot of pasta fagioli loaded with ground beef, kidney beans, tomatoes, vegetables, and pasta. I served it with warm dinner rolls, a fresh Italian chopped coleslaw, and caramel apple dumplings for dessert. By the time I sat down with that colorful plate of food in front of me, I'd almost forgotten there was a tropical storm headed our way.

And really, that's what Backyard Texas Grill is all about. Yes, we love barbecue and grilling around here, but we also love those cozy, satisfying meals that make you feel at home. Sometimes that's brisket coming off the smoker. Sometimes it's a big pot of soup, a warm roll for dipping, something sweet for dessert, and the feeling that—for the moment, anyway—all is right with the world.

What Is Pasta Fagioli?

Pasta fagioli—or pasta e fagioli—is an Italian soup whose name simply means “pasta and beans.” There are countless versions of this hearty dish, ranging from fairly brothy soups to thick, almost stew-like versions.

My version definitely lands on the hearty side. I added ground beef, carrots, celery, onion, tomatoes, kidney beans, and rotini pasta. It's filling enough to be the main course, particularly when you have a warm piece of bread handy for dipping.

Why You'll Love This Pasta Fagioli

This is one of those recipes that gives you a lot of reward without requiring anything complicated. Everything comes together in one big pot, and most of the ingredients are inexpensive pantry and refrigerator staples.

It's also a terrific make-ahead meal. In fact, I think soup like this gets even better after the flavors have had a chance to mingle overnight. Just keep in mind that the pasta will continue absorbing some of that flavorful broth as it sits, so you might want to add a splash of broth or water when reheating it.

Best of all, this recipe makes plenty. Eat it for dinner, pack some away for tomorrow, and tuck a few individual portions into the freezer for another day.

Ingredients

You will find a full printable recipe card at the bottom of this post but here's what you'll need to make this hearty pasta fagioli:

• 1 pound ground beef
• 1 medium onion, diced
• 2–3 carrots, peeled and diced
• 2 stalks celery, diced
• 1 tablespoon minced garlic or roasted garlic paste
• 1 tablespoon Italian herb paste or Italian seasoning, to taste
• 1 can (15 ounces) light red kidney beans, drained and rinsed
• 1 can (14.5 ounces) petite diced tomatoes
• 1 can (28 ounces) crushed tomatoes
• 32 ounces chicken broth
• 1 ½ cup dry rotini pasta
• Salt, to taste
• Black pepper, to taste

Optional for serving: grated or shredded Parmesan cheese, fresh parsley, or additional Italian seasoning.

How to Make Pasta Fagioli

Start by chopping your veggies and setting aside.

Place a large soup pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it into small pieces as it cooks. Drain away excess grease if necessary.

Add the diced onion, carrots, and celery.

Continue cooking for several minutes, stirring occasionally, until the onion begins to soften. Add the garlic and Italian herbs and stir them into the meat and vegetables. Add the drained kidney beans, petite diced tomatoes, crushed tomatoes, and chicken broth. Stir everything together well.

Bring the soup to a gentle boil, then reduce the heat and allow it to simmer for about 30 minutes. This gives the vegetables time to soften and allows all of those tomato, beef, garlic, and herb flavors to come together.

Once the vegetables are tender, add 1 cup of dry rotini directly to the soup. Continue simmering until the pasta is al dente, about 8–10 minutes, or according to the package directions. Stir occasionally so the pasta doesn't stick to the bottom of the pot.

If the soup becomes thicker than you like as the pasta cooks, simply add a little additional chicken broth or water until it reaches your preferred consistency.

Taste and adjust the salt and pepper before serving.

What to Expect from This Soup

This isn't a thin, delicate soup. It's thick, rustic, and absolutely loaded with goodies. You get tender pasta, savory ground beef, creamy kidney beans, little bites of carrots and celery, and a rich tomato broth in practically every spoonful.

The rotini worked especially well because all of those little spirals caught the thick tomato broth. And because I used crushed tomatoes, the broth had a little more body than some versions of pasta fagioli.

It's exactly the sort of soup that begs for a warm dinner roll on the side so you can soak up every last bit.

What to Serve with Pasta Fagioli

For our storm-night supper, I kept things simple. I baked some frozen Rhodes dinner rolls and brushed them with melted butter as soon as they came out of the oven. Nothing fancy, but they were perfect for dipping into the soup.

I also made an Italian Chopped Coleslaw with Pepperoni and Mozzarella, which added a cool, crunchy contrast to the warm, hearty soup. I'll link that recipe here once it's published.

And because a storm coming apparently doesn't eliminate the need for dessert, I used more of my frozen bread dough to make Caramel Apple Dumplings with Cinnamon Sugar.

If you're looking for something a little more indulgent to serve alongside your soup, don't forget about my Cheesy Garlic Bread on the Grill. That would be fabulous with this.

Variations and Substitutions

One of the nicest things about pasta fagioli is how adaptable it is. You can easily use what you have on hand.

Change the beans: Cannellini beans or Great Northern beans would be delicious in place of—or in addition to—the kidney beans. I think most recipes call for Cannellini but I didn't have any on hand.

Use a different pasta: Ditalini is traditional and would work beautifully, but elbow macaroni, small shells, or another short pasta can be substituted. I happened to have rotini, and I loved the way it turned out. I might use it every time because it holds so much of the broth in all of those crevices. Delicious!

Add Italian sausage: Replace some or all of the ground beef with Italian sausage for an even richer flavor.

Add more vegetables: Zucchini, spinach, or other vegetables can be added if you'd like to bulk up the soup.

Make it soupier: Add another cup or two of broth. Pasta fagioli ranges from brothy to quite thick, so there's plenty of room to make it the way your family likes it.

Add some heat: Red pepper flakes would give the soup a little kick.

Storing Leftover Pasta Fagioli

Store leftovers in an airtight container in the refrigerator for about 3–4 days.

Don't be surprised if your soup is considerably thicker the next day. Pasta continues absorbing liquid while it sits. Add a little chicken broth or water while reheating to loosen it back up.

You can reheat individual servings in the microwave or warm a larger amount gently on the stovetop.

Can You Freeze Pasta Fagioli?

You can, and I do.

For the very best texture, pasta-based soups are usually better frozen before the pasta is added because cooked pasta can soften after freezing and reheating. But I'm also a practical home cook, and if I've already made the whole pot, I'm certainly not going to let good soup go to waste.

I portion mine into smaller freezer-safe containers. That way I can pull out exactly what I need rather than thawing an enormous batch.

If you're deliberately making this recipe for the freezer, another option is to prepare the soup through the 30-minute simmer, freeze the soup base, and add freshly cooked pasta when you reheat it.

More Italian-Inspired Favorites

Apparently we've accumulated quite a few Italian favorites here at Backyard Texas Grill! If you're in the mood for more cozy Italian-inspired food, try these next:

• Homemade Meat Sauce
• Italian Sausage Tortellini Soup
• Italian Bowtie Pasta
• Cheesy Tortellini Bake
• Cheesy Garlic Bread on the Grill
• Shotgun Shells

Come to think of it, we might be getting awfully close to needing an entire Italian Favorites roundup around here.

Frequently Asked Questions

Thanks for Stopping By!

If you make this delicious soup and love it please leave a comment or review. And before you go, please pin some photos to your Pinterest boards. We're always thrilled when folks share our recipes.