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Pasta Fagioli Soup

Pasta e fagioli, meaning “pasta and beans”, is a traditional Italian favorite. Usually meatless, my version of Pasta Fagioli Soup includes lean ground beef for extra protein and iron.  

Servings 4
Author Emily Weeks, RDN, LD


  • 1 cup ditalini pasta
  • 2 Tbsp olive oil
  • 1 lb lean ground beef
  • 2 tsp garlic minced
  • 1 Tbsp onion powder
  • 2 large carrots diced
  • 2 stalks celery diced
  • 1 zucchini diced
  • 3 cups chicken broth
  • 1 15- oz can tomato sauce no salt added
  • 1 15- oz diced tomatoes
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • salt and pepper to taste
  • 1 15- oz can kidney beans rinsed and drained
  • 1 15- oz can Great Northern or Cannellini beans rinsed and drained


  1. Cook the pasta according to package directions, drain and set aside.
  2. In a large pot or dutch oven, heat 1 Tbsp of olive oil. Add the ground beef. Cook until browned, about 6-8 minutes. Drain the fat and set aside.
  3. Add another tablespoon of olive oil to the pot and add the garlic, onion powder, carrots, zucchini and celery. Cook, stirring well, until soft.
  4. Stir in the chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, salt, pepper. Bring to a boil, then reduce and simmer about 10 minutes.
  5. Stir in the pasta and beans. Serve with a sprinkle of parmesan cheese.

Recipe Notes

I use onion powder instead of whole onions due to my IBS. If you would like to use whole onions, add them in the same step you would add the other vegetables. 1 Tbsp onion powder = 1 medium onion.