Authentic Homemade Pasta e Fagioli Soup Recipe (Italian Chili)

I happen to love soup all year round, but it really makes me happy this time of year.  There’s nothing better than enjoying a bowl of warm and comforting soup at the end of the day.  And this homemade authentic Pasta e Fagioli soup recipe is the best I’ve tasted.

Nothing makes life easier than soup for dinner– and when served with a simple tossed salad and perhaps a loaf of homemade bread, dinner is complete!

Even better — soup is a delicious way to sneak some healthy veggies into your family’s diet.

While I’m a big fan of just about any kind of soup, Pasta e Fagioli is always on my meal rotation–even in summer.

This wonderful Italian soup recipe is easy to make, and I can have it on the table in about 30 minutes, making it one of my go-to weeknight recipes.

You might have tried this hearty soup at Olive Garden — and while I think their version is great, this recipe is even better! 

Not only is it bursting with flavor, you’ll love how it fills your home with the beautiful aroma of an authentic Italian ristorante while it simmers on the stove top.

By the way, “pasta e fagioli” means pasta and beans, but some people call this dish Italian chili –which is much easier to pronounce!

Whatever you choose to call it, I hope you love this hearty main-dish soup recipe as much as we do.

Authentic Pasta e Fagioli Soup (Italian Chili with Pasta and Beans)

Serves 6

Ingredients

• 1 pound ground beef (preferably grass-fed)
• ½ cup carrots, chopped*
• ½ cup onions, chopped*
• ½ cup celery, diced*
• 1 clove garlic, minced
• 1 15-ounce can diced tomatoes
• 1 15-ounce can pinto beans, drained and rinsed
• 1 15-ounce can white kidney beans or cannellini, drained and rinsed (optional)
• 32 ounces (1 qt.) beef stock (chicken stock works well, too)
• 2 teaspoons dried oregano
• 1 teaspoon salt (or to taste)
• 1 teaspoon pepper
• 2 tablespoons fresh chopped parsley, or 2 teaspoons dried
• 1 teaspoon Sriracha sauce or 1/2 tsp. crushed red pepper
• 1 small jar (16 oz.) spaghetti sauce
• 3/4 cup dried shell pasta, macaroni, or penne (for a gluten-free version of this soup, use gluten-free pasta and add it at the very end so it doesn’t over-cook and get mushy)
• Grated Parmesan or pecorino Romano cheese for topping

*To save time, I use chopped frozen mirepoix blend (from Kroger) for these 3 ingredients

Directions

1. Sauté ground beef in a large pot or Dutch oven until cooked through.
2. Add onions, carrots, celery, and garlic and cook until vegetables are tender–about 10 minutes.
3. Add tomatoes, drained beans, stock, oregano, salt, pepper, parsley, Sriracha, spaghetti sauce, and pasta to pan, stirring well.  Bring to a light boil, then reduce heat and simmer until pasta is tender, about 10 to 15 minutes.
4. If desired, top each portion with grated Parmesan or pecorino Romano cheese before serving. 

 

Enjoy!  xo jane

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