Hearty Pasta Fagioli Soup

Comforting, flavourful and packed with goodness!

There's nothing quite like a warm bowl of homemade soup! This hearty Italian-inspired Pasta Fagioli combines tender ground beef, creamy navy beans, vegetables and small pasta shells in a rich, savoury tomato broth.

Simple ingredients, big flavour and a satisfying meal the whole family will love. Serve with warm, crusty sourdough bread for dipping!

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Servings: 6–8

Ingredients

  • 1 lb (454 g) Homestead ground beef
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 can (796 mL) diced tomatoes
  • 2 tbsp tomato paste
  • 6 cups beef or chicken broth
  • 1 can (540 mL) navy beans, drained and rinsed
  • 1 can (540 mL) kidney beans, drained and rinsed (optional, for extra beans)
  • 1 cup dry small pasta shells (or any small pasta)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • Fresh parsley and grated Parmesan cheese, for serving

Instructions

  1. Brown the beef. Heat olive oil in a large soup pot over medium heat. Add ground beef and cook until browned, breaking it apart with a wooden spoon. Drain excess fat if necessary.
  2. Sauté the vegetables. Add onion, carrots and celery. Cook for 5–7 minutes until slightly softened. Stir in garlic and cook for another minute until fragrant.
  3. Build the flavour. Stir in tomato paste, oregano, basil, thyme and optional red pepper flakes. Cook for about 1 minute to release the flavours.
  4. Let it simmer. Add diced tomatoes, broth and bay leaf. Bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes, until the vegetables are tender.
  5. Add the beans. Stir in the navy beans and optional kidney beans. Simmer for another 5 minutes.
  6. Cook the pasta. Add dry pasta shells directly to the soup. Cook according to package directions, approximately 7–10 minutes, until tender. Add extra broth if needed.
  7. Finish and serve. Remove the bay leaf. Season with salt and pepper to taste. Ladle into bowls and garnish with freshly grated Parmesan and chopped parsley.

Homestead Hack 

Planning for leftovers? Cook your pasta separately!

Small pasta absorbs liquid as it sits, which can turn your beautiful soup into something closer to a stew overnight.

For the best leftovers, cook your pasta separately and add it to individual bowls just before serving. This also makes the soup base perfect for freezing!

A Little Italian Inspiration

Pasta e Fagioli literally means "pasta and beans," and there isn't just one traditional pasta shape.

Small varieties like ditalini, elbow macaroni, tubetti and small shells are all great choices. Ditalini and tubetti are especially traditional, but tiny shells work beautifully because they catch the delicious broth.

Traditionally, Pasta Fagioli is often made without ground beef, relying on beans, vegetables and sometimes pancetta for flavour. This version is a heartier, beef-enriched variation, perfect for a satisfying family meal.

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