Name: Creamy Pasta e Fagioli Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 Tbsp olive oil, divided; 1 lb 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 (about 1 Tbsp); 3 (8 oz) cans tomato sauce; 2 (14.5 oz) cans low-sodium chicken broth; 1/2 cup water, plus more as desired; 1 (15 oz) can diced tomatoes; 2 tsp granulated sugar; 1 1/2 tsp dried basil; 1 tsp dried oregano; 3/4 tsp dried thyme; 1/2 tsp 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 Tbsp minced fresh parsley; Finely shredded Romano or Parmesan cheese, for serving

If you’re on the hunt for a cozy, flavorful soup that feels like a warm Italian hug, you’re in the right place. I absolutely love sharing this Creamy Pasta e Fagioli Soup Recipe with friends because it’s one of those dishes that tastes like you’ve been simmering it all day, even when you haven’t. Packed with hearty beans, tender pasta, and that rich, tomatoey broth, it’s a family favorite that never disappoints. Stick with me and I’ll show you step-by-step how to nail it every time!

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Why You’ll Love This Recipe

Authentic Flavor: This creamy Pasta e Fagioli tastes just like your favorite Italian spot, with rich tomato and herb notes.
Hearty & Nourishing: Loaded with beans and pasta, it’s comforting and filling without being heavy.
Perfect for Weeknight Cooking: Quick to prep and simmers while you get things done around the house.
Family Approved: My loved ones go crazy for this soup, and I bet yours will too!

A close-up view of a ladle holding a rich, chunky soup above a white pot with a black rim, all resting on a white marbled surface. The soup has multiple layers visible: a thick, deep red broth base mixed with small bits of brown ground meat, bright orange carrot cubes, pale white and red kidney beans, green celery slices, and small round pasta pieces. Fresh green herbs are sprinkled throughout, adding a fresh touch. Black pepper flecks are visible on the surface of the soup and ladle, giving it a seasoned look. photo taken with an iphone --ar 2:3 --v 7 - Creamy Pasta e Fagioli Soup, Italian pasta and bean soup, hearty Italian bean soup, easy Pasta e Fagioli recipe, comforting Italian soup

Ingredients You’ll Need

Getting the right balance of fresh veggies, herbs, and pantry staples is what makes this Creamy Pasta e Fagioli Soup Recipe sing. I’ve included some notes on each ingredient to help make your shopping and prep a breeze.

Flat lay of a small puddle of golden olive oil glistening on a simple white ceramic dish, a mound of fresh ground lean beef with a deep red color, a heap of chopped bright yellow onion pieces, a small pile of diced vibrant orange carrots, a cluster of diced light green celery stalks, three whole garlic cloves with papery white skins, a small white bowl filled with smooth red tomato sauce, a small white bowl containing rich golden chicken broth, a small white bowl of clear water, a small white bowl heaped with diced fresh red tomatoes, a tiny heap of granulated white sugar crystals, a neat stack of dried greenish basil leaves, a small amount of dried oregano flakes, a small pile of dried thyme, a pinch of dried marjoram leaves, a few grains of coarse sea salt and freshly cracked black peppercorns side by side, a small mound of dry ditalini pasta shaped like tiny short tubes, a small white bowl filled with shiny dark red kidney beans, another small white bowl with smooth white great northern beans, a neat pile of finely shredded Romano cheese, and a sprig of fresh vibrant green parsley leaves, all arranged with perfect symmetry and realistic proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Pasta e Fagioli Soup, Italian pasta and bean soup, hearty Italian bean soup, easy Pasta e Fagioli recipe, comforting Italian soup

Olive Oil: Use good quality extra virgin olive oil to boost flavor when sautéing the veggies and browning the beef.
Lean Ground Beef: Lean works best here to keep the soup hearty but not greasy.
Yellow Onion: Adds natural sweetness and depth to your soup base—diced finely for even cooking.
Carrots: I recommend fresh, diced carrots for subtle sweetness and texture.
Celery: Adds a nice savory crunch that softens nicely as it cooks down.
Garlic: Fresh minced garlic packs way more punch than powdered—it really elevates the flavor.
Tomato Sauce: The backbone of the soup’s tomato flavor; I like a good-quality plain sauce with no added herbs.
Chicken Broth: Low-sodium is key so you can control the salt level yourself.
Water: Helps thin the broth to just the right consistency.
Diced Tomatoes: For a bit of texture and extra tomato brightness—you can go with fire-roasted for a smokier depth.
Granulated Sugar: Just a pinch to balance acidity in the tomatoes.
Dried Herbs (Basil, Oregano, Thyme, Marjoram): These Italian classics bring authentic aroma and flavor.
Salt & Pepper: Season carefully, tasting as you go.
Ditalini Pasta: Traditionally used for e fagioli; small pasta cooks quickly and holds up well in soup.
Kidney Beans & Great Northern Beans: Canned and rinsed to keep salt in check and add hearty texture.
Romano or Parmesan Cheese: Finely shredded for topping—this finishing touch adds that luscious umami kick.
Fresh Parsley: Adds a fresh, herbaceous pop when sprinkled right before serving.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Creamy Pasta e Fagioli Soup Recipe is—you can tweak it easily to suit whatever you have on hand or dietary preferences. Here are a few of my favorite tweaks to try for your own spin.

Vegetarian Version: I sometimes skip the beef and add extra beans and mushrooms for a rich, meaty texture without the meat.
Spicy Kick: Adding a pinch of crushed red pepper flakes while you sauté the garlic gives the soup a subtle heat that wakes up your taste buds.
Gluten-Free: Swap the ditalini pasta for gluten-free small pasta shapes or even quinoa for a grain-free option.
Seasonal Veggies: Feel free to toss in chopped zucchini or spinach near the end for extra color and nutrients.

How to Make Creamy Pasta e Fagioli Soup Recipe

Step 1: Brown the Ground Beef with Love

Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Crumble in the ground beef—don’t rush this part. Let it brown nicely, stirring occasionally until it’s cooked through with no pink in sight. I like to drain off the fat after this because it keeps the soup from becoming greasy but still leaves a ton of flavor behind. Set the cooked beef aside on a plate temporarily while you work on the veggies.

Step 2: Sauté Your Veggies to Perfect Tenderness

Now add the remaining tablespoon of olive oil to the same pot. Toss in your chopped onions, diced carrots, and celery. Sauté them over medium-high heat for about 6 minutes until they’re soft but not mushy. Add the garlic and cook for another minute until fragrant—this builds the aromatic base that’ll make your soup sing.

Step 3: Building the Soup Base

Pour in the chicken broth, tomato sauce, water, and diced tomatoes. Sprinkle in the sugar, basil, oregano, thyme, and marjoram followed by the browned beef you set aside. Season with salt and pepper to your taste. Bring everything to a boil, then reduce the heat and cover with a lid. Let it simmer gently for 15 to 20 minutes, stirring occasionally. The veggies soften and meld with the herbs during this time, creating that rich, comforting flavor.

Step 4: Cook Pasta and Beans Separately

While your soup simmers, cook the ditalini pasta according to package instructions until al dente. Don’t overcook it here because it will soften more when added to the soup. Drain and set aside. Rinse and drain your canned kidney and great northern beans so they’re ready to go.

Step 5: Bring It All Together

Add the cooked pasta and both types of beans straight into the soup pot. If the soup looks too thick, go ahead and thin it out with a splash more broth or water until it reaches your desired consistency. Warm everything through for about one more minute, then stir in fresh minced parsley for a pop of bright, fresh flavor.

Step 6: Serve It Up with Cheese

Ladle the soup into bowls and generously sprinkle with finely shredded Romano or Parmesan cheese. This final step is my absolute favorite because the cheese melts right into the warm soup creating that creamy, irresistible finish that makes this recipe stand out.

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Pro Tips for Making Creamy Pasta e Fagioli Soup Recipe

Don’t Overcook the Pasta: I learned the hard way that adding pasta too early makes it mushy; cooking it separately keeps the texture perfect.
Use Fresh Herbs When Possible: Fresh parsley at the end makes a world of difference—brightens and lightens the whole bowl.
Drain Beans Well: Rinsing canned beans cuts excess sodium and prevents your soup from tasting too salty.
Balance Your Seasonings: Taste at every stage—tomatoes can be acidic so a pinch of sugar really balances that out.

How to Serve Creamy Pasta e Fagioli Soup Recipe

A white bowl filled with a thick red soup containing small tube pasta, red kidney beans, minced meat, and diced orange carrots and celery pieces. The soup is sprinkled with finely chopped fresh green herbs and a layer of grated white cheese on top. The bowl sits on a white plate with some green herb bits scattered around. Nearby are slices of a white baguette and a large silver spoon resting on the plate. The scene is set on a white marbled surface with a dark green cloth in the top right background. photo taken with an iphone --ar 2:3 --v 7 - Creamy Pasta e Fagioli Soup, Italian pasta and bean soup, hearty Italian bean soup, easy Pasta e Fagioli recipe, comforting Italian soup

Garnishes

I usually keep it classic with a generous sprinkle of finely shredded Romano or Parmesan cheese. Sometimes, I add a drizzle of good olive oil or a little cracked black pepper on top for extra depth. When I’m feeling fancy, a few fresh basil leaves or an extra sprig of parsley really elevate the presentation and freshness.

Side Dishes

Crusty Italian bread or garlic bread is my go-to pairing because it’s perfect for dunking into that luscious broth. A simple green salad with a light vinaigrette balances the heartiness of the soup nicely, especially on warmer days.

Creative Ways to Present

For a cozy dinner party, serve the soup in rustic bread bowls—that’s always a crowd-pleaser and looks fantastic! You can also ladle it into pretty ceramic bowls, topped with fresh herb sprigs and a wedge of lemon on the side to brighten flavors.

Make Ahead and Storage

Storing Leftovers

Cool the soup completely before transferring it to an airtight container. I store mine in the refrigerator where it keeps beautifully for up to 3 days. Just stir gently before reheating since the pasta can soak up the broth a bit.

Freezing

I’ve found this soup freezes well if you skip cooking the pasta before freezing. Portion the soup (without pasta) into freezer-safe containers and freeze up to 3 months. When you’re ready, thaw overnight, cook your pasta fresh, and combine.

Reheating

Reheat gently on the stovetop over low to medium heat, adding a splash of broth or water if it’s too thick. If you froze pasta separately, stir it in at the end just to warm through. Avoid microwave reheating pasta-heavy soup as it tends to get gummy.

FAQs

Can I make this Creamy Pasta e Fagioli Soup Recipe vegetarian?

Absolutely! Just skip the ground beef and increase the beans or add mushrooms for some texture and extra protein. Use vegetable broth instead of chicken broth for a fully vegetarian version. It’s just as comforting and delicious!
What’s the best pasta to use in Pasta e Fagioli soup?

Ditalini pasta is classic because its small tube shapes hold broth nicely without getting mushy. If you can’t find it, small elbow macaroni or other small pasta shapes work well, too. Just be careful not to overcook.
How thick should the soup be?

This Creamy Pasta e Fagioli soup is on the thicker side—almost stew-like—but still spoonable. You can always add extra broth or water if you want it thinner. It’s all about your personal preference!
Can I use dried beans instead of canned?

You can, but you’ll need to soak and cook them ahead of time, which adds prep time. Canned beans are a great shortcut without compromising flavor or texture, especially on a weeknight.
How long does this soup keep in the fridge?

Stored properly in an airtight container, this soup stays fresh for up to 3 days in the refrigerator. It’s best eaten within that time frame for flavor and food safety.

Final Thoughts

When I first tried this Creamy Pasta e Fagioli Soup Recipe, I was blown away by how such humble ingredients came together into something spectacularly comforting. It’s become one of those recipes I turn to again and again, especially when I want something hearty but not complicated. I really hope you’ll give it a try and see how easy it is to make a restaurant-worthy Italian soup right in your own kitchen. Trust me, your family and friends will thank you!