Published: by Susan Moncrieff · This post may contain affiliate links · 10 Comments
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I love this easy Pasta e fa*gioli soup! It is full of tons of veggies and beans (think fiber) and has enough meat in it to make it the kind of soup you can have as a meal. This is a pretty close copycat recipe to the Pasta e fa*gioli at the Olive Garden.
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If you love hearty soups, you will also enjoy this Taco Soup as well as this Italian Wedding soup.
Be aware that this recipe makes a nice big batch. I have found an easy and very effective way to freeze individual portions of this soup. I'll share those with you below.
Table of contents
- Why I love this soup
- Ingredients
- Pro Tip
- Instructions
- How to Store and Freeze Leftovers
- FAQ
- Other Delicious Soups
Why I love this soup
Lots of hamburger meat and vegetables are the basis for this filling soup. This is a classic Italian soup, and all kinds of substitutions are allowed! It's flavorful and filled with delicious and healthy ingredients. This is a recipe I love to make on a lazy Sunday or a rainy day.
Ingredients
2 tablespoons olive oil (or vegetable oil)
1 ½ lbs lean ground beef (ground turkey also works)
3 large carrots - diced
5 celery stalks - diced
½ large sweet onion (diced) or one small onion
1 28 oz can of crushed tomatoes (the large can)
1 30 oz beef broth (or chicken broth)
2 leaves Bay (optional, but I love the flavor)
1 ½ teaspoon dried oregano
2 teaspoon basil
½ teaspoon dried thyme
1 teaspoon dried garlic
1 15 oz can cannelloni beans (drain then rinse)(aka chickpeas)
1 15voz can red kidney beans (rained then rinse)
1 cup ditalini pasta - uncooked (macaroni noodles also work!)
1 teaspoon Worcestershire Sauce (optional) - I often add to beef-based recipes
Optional veggies to add - green beans, bell peppers, russet potatoes or red potatoes, fresh or canned diced tomatoes, frozen corn, zucchini
Adding salt and ground black pepper is optional. I find when using canned beans, no extra salt is needed.
Pro Tip
Try to chop/cut all your vegetables to a similar size. It's easier to eat, and that's how the professionals do it!
Instructions
Step 1
Add oil to a large Dutch oven or pot and brown ground beef.
Step 2
In the same pot, add all ingredients except beans and pasta.
Bring to an easy boil, then turn down to simmer (usually medium heat) and cook for approx. ½ hour stir occasionally.
Step 3
Add beans and pasta. Cook until pasta is al dente. Approx. 10 minutes but check the pasta container directions, since cooking times may vary.
Remove bay leaves before serving or freezing.
Step 4
If desired, serve in a bowl and garnish with freshly grated parmesan cheese and ground pepper. If handy, add some fresh parsley as a garnish for color.
Serve with fresh crusty rolls or a salad to round out the meal.
How to Store and Freeze Leftovers
As mentioned earlier, this recipe makes a large amount. I LOVE freezing soup in individual portions and have tried many different ways. Freezing soup in flat plastic bags is a great way to freeze individual portions.
I prefer filling these 12 oz jars; it makes a perfect individual portion. Let them thaw in the fridge overnight, and you have a delicious homemade lunch!
I've made and stored this many times. I have found that the pasta and the beans absorb the broth, so sometimes you need to add more so your soup has the right amount of liquid. If you don't have broth, it's flavorful enough that you probably won't notice if you add a bit of water.
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FAQ
What is the difference between pasta fa*gioli soup and minestrone?
Pasta fa*gioli soup is a thicker soup. It also has pasta, which is not found in traditional minestrone recipes. The same applies to hamburger meat - Minestrone soup is more a vegetable-based soup.
Other Delicious Soups
- Italian Wedding Soup
- Hamburger Soup
- Butternut Squash Soup with Leeks
- Easy and Delicious Taco Soup Recipe (hearty).
Easy Pasta fa*gioli Soup.
A delicious and hearty soup that eats like a meal! Flavorful, similar to Olive Garden's Pasta-e-fa*gioli. This is a scratch recipe, and the hardest most time-consuming part is chopping some of the vegetables! This recipe was also known as Hamburger soup by my kids!
5 from 10 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 20 minutes minutes
Servings: 12 or more!
Calories: 251Kcal
Author: Susan Moncrieff
Ingredients
- 2 tablespoons olive oil or vegetable oil
- 1 ½ lbs lean ground beef
- 3 large carrots - diced
- 5 celery stalks - diced
- ½ large sweet onion diced
- 1 28 oz can of crushed tomatoes the large can
- 1 30 oz beef broth or chicken broth
- 2 leaves Bay optional but I love the flavor
- 1 ½ teaspoon dried oregano
- 2 teaspoon basil
- ½ teaspoon dried thyme
- 1 teaspoon dried garlic
- 1 15 oz can cannelloni beans drain then rinse
- 1 15 oz can red kidney beans rained then rinse
- 1 cup ditalini pasta - uncooked
- optional veggies to add - green beans, bell peppers, russet potatoes or red potatoes, fresh or canned diced tomatoes, frozen corn, zucchini
- Adding salt and ground pepper is optional. I find when using canned beans no extra salt is needed.
Instructions
Add oil to heavy pot or dutch oven and brown ground beef.
Add all ingredients except beans and pasta.
Bring to an easy boil then turn down to simmer (usually medium heat) and cook for approx. ½ hour stir occasionally.
Add beans and pasta. Cook until pasta is al dante. Approx. 10 minutes.
Remove bay leaves before serving or freezing.
Serve in a bowl and garnish with freshly grated parmesan cheese and ground pepper if desired. If handy, add some fresh parsley as a garnish for color.
Serve with fresh crusty rolls.
Notes
If you don't have crushed tomatoes handy, I have used tomato sauce. Elbow macaroni also works if you don't have ditalina pasta.
(Adding salt and ground pepper is optional. I find when using canned beans no extra salt is needed.)
Other delicious and hearty soups on my website.
Homemade Italian Wedding Soup
Chicken Tortilla Soup
Taco Soup
Nutrition Disclaimer
Nutrition information is an estimate only provided as a courtesy using an ingredient database. Garnish and optional ingredients are not included in the calculations.
Nutrition
Serving: 1bowl | Calories: 251Kcal | Carbohydrates: 30g | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 619mg | Potassium: 770mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2787IU | Vitamin C: 9mg | Calcium: 77mg | Iron: 4mg
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**Originally published Jan. 30, 2018 and updated regularly.
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Reader Interactions
Comments
Cathy Brown
I made this soup tonight and it is delicious and filling. Can’t wait to pack it for lunches this week. Thanks for sharing!Reply
momcrieff
Hi Cathy! Thanks for trying this soup and for commenting. I love making this soup because it is filling and I have lots of leftovers that I can freeze for other meals!
Reply
Gail
I used half tomato juice and half beef broth and it turned out sooo good. Next time I will try V-8 juice instead of tomato juice.Reply
momcrieff
I like the idea of trying V-8 juice. That would add some different seasonings/flavors. Please let me know how that works!
Reply
Christine | Vermilion Roots
I like having a hearty bowl of soup as a meal. Sometimes I make a big batch to freeze so we'll have convenient dinners on busy days.Reply
sprinklesandsprouts
I love a good heart soup like this. We are just coming into Autumn so this will be perfect very soon 🙂Reply
peter @feedyoursoultoo
Such a hearty soup. Totally warming from the inside out.Reply
Claudia | Gourmet Project
cozy sunday night? pasta e fa*gioli of course! love your recipe.Reply
ginger and scotch
Love soups - especially the kind that's easy to make in big batches and freeze for later!
Reply
Patti
Looks so delicious. My husband is half Italian but I have never had this from anyone is his family. I'll have to try it because I know he will like it. Pinning.Reply
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