Author: Susanne at


Many, many, MANY years ago in southern California, I would frequently go to a popular Italian restaurant with friends for lunch. Back in the day they had an all you can eat soup, salad and breadsticks lunch special for a really reasonable price. That’s where I fell in love with Pasta Fagioli Soup.

If you know me at all, you know I set out to create it my way. I don’t remember if theirs had ground beef in it, but I like to include it in mine because it makes it a little heartier, in my opinion.


This is a super easy recipe to make, so I don’t have a ton of helpful hints.

Using quality ground beef is a good option, if you are able.

After adding the garlic, cook for 1 minute only, stirring the entire minute. You never want to risk burning garlic…it will ruin the entire dish.

Adding dry pasta to soup can cause it to absorb a lot of the liquid. If that is the case, it is sometimes necessary to add more liquid to compensate. Water and/or broth are both good options.


  • EVOO
  • Ground beef
  • Yellow onion
  • Celery
  • Baby carrots
  • Dried oregano
  • Dried basil
  • Dried thyme
  • Cavender’s Greek seasoning
  • Vegetable broth base
  • Fresh garlic
  • Canned diced tomatoes
  • Canned cannellini beans
  • Bay leaf
  • Beef broth
  • Kosher salt
  • Freshly ground black pepper
  • Ditalini pasta
  • Freshly grated Parmesan cheese


CHEESECAKE WITH RASPBERRY SAUCE DRIZZLE would make an excellent dessert.

HERBED HOTEL BUTTER would go great on some French bread toasted in the oven. I know I repeat this, but make a batch or 2 and store it in the freezer. It comes in handy all the time.

** This post contains affiliate links. That means if you click on a link and make a purchase we may receive a small commission at absolutely no cost to you. Thank you.**


You’ll need a soup pot for this recipe.

I use these Orrington Farms broth bases all the time. I have the beef, chicken and vegetable stocked in my spice cabinet at all times.

I use Cavender’s Greek seasoning so often that I buy it by the 5 pound tub. I kid you not!



5 from 18 votes
Print Pin Rate
Course: Dinner, Main Course, Soup
Cuisine: Italian
Keyword: Chicken Tortilla Soup, PASTA FAGIOLI, PASTA FAGIOLI SOUP
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Author: Susanne


  • Large soup pot


  • 3 Tablespoons EVOO
  • 1-1.5 pounds Ground beef I use the 1.3 lb organic ground beef from Costco
  • 1/2 Yellow onion Diced
  • 2 ribs Celery Strings removed, diced
  • 1/2 cup Baby carrots Diced
  • 1/2 teaspoon Dried oregano
  • 1 teaspoon Dried basil
  • 1 teaspoon Dried thyme
  • 1 teaspoon Cavender's Greek seasoning
  • 2 teaspoons Vegetable broth base Orrington Farms
  • 3 cloves garlic Grated
  • 14.5 ounce Canned diced tomatoes
  • 15.5 ounce Canned cannellini beans Drained
  • 2 Bay leaves
  • 32 Ounces Beef broth Or to taste
  • 1 cup Water
  • 1 teaspoon Kosher salt Or to taste
  • 25 grinds Freshly ground black pepper
  • 2 cups Ditalini pasta
  • Freshly grated Parmesan cheese For topping, to taste


  • In a large soup pot on medium-high heat, add EVOO, ground beef, onion, celery, carrot, oregano, basil and thyme, Cavender's, vegetable broth base, and cook, stirring often, until beef is cooked.
  • Add the grated garlic and cook for one minute only, stirring constantly.
  • To the pot, add the canned tomatoes, canned beans, bay leaves, beef broth, water, salt and pepper.
  • Bring mixture to a boil. As soon as the soup comes to a boil, turn the heat down to low, cover with a lid, and simmer for 30 minutes.
  • After the soup has simmered for 30 minutes, raise the temperature to medium, add the Ditalini pasta and cook for about 10 minutes, or until pasta is tender.
  • The pasta will absorb some of the liquid, so, if it needs to be soupier, simply add some water or additional broth, 1/2 cup at a time until desired consistency is reached.
  • Taste test to see if salt and pepper need to be adjusted.
  • Remove bay leaves.
  • Serve in bowls topped with freshly grated Parmesan cheese.
  • Buon appetito!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.