Why You’ll Love this Hearty Pasta Fagioli
Comfort and satisfaction in a bowl—that’s what you’ll find with this hearty Pasta Fagioli. This Italian classic combines tender pasta, savory ground beef, and two types of beans in a rich, spicy tomato broth that warms you from the inside out.
I love how versatile this dish is. Don’t have kidney beans? White beans work fine.
Need to feed a crowd? Just double the recipe. The spicy V8 gives it a subtle kick that elevates it beyond ordinary soup territory.
Perfect for chilly evenings, meal prep, or when you need something that tastes like it simmered all day—but doesn’t have to.
What Ingredients are in Hearty Pasta Fagioli?
This classic Italian soup is built on a foundation of savory ground beef, colorful vegetables, and a spicy tomato base that brings everything together.
What I adore about Pasta Fagioli is how humble ingredients transform into something extraordinary with just a bit of simmering time. The combination of two different beans adds wonderful texture, while the pasta makes it substantial enough to serve as a complete meal.
- 1 pound ground beef
- 1 cup diced onion
- 1 cup julienned carrots
- 1 cup chopped celery
- 2 garlic cloves, minced
- 2 cans (14.5 ounces each) diced tomatoes
- 1 can (15 ounces) red kidney beans, undrained
- 1 can (15 ounces) great northern beans, undrained
- 1 can (15 ounces) tomato sauce
- 18 ounces spicy hot V8 juice (12 ounces at beginning, 6 ounces at end)
- 1 tablespoon white vinegar
- Seasonings: salt, oregano, basil, thyme, black pepper, cayenne pepper
- 1/2 pound ditali pasta
When shopping for this recipe, the spicy V8 is really non-negotiable if you want that signature kick—regular tomato juice just won’t deliver the same depth.
For the pasta, traditional ditali works beautifully, but in a pinch, small shells or elbow macaroni can substitute nicely.
And don’t drain those beans! The starchy liquid they’re packed in adds body and richness to the finished soup, creating that perfect consistency that clings to your spoon.
How to Make this Hearty Pasta Fagioli
Making this Pasta Fagioli couldn’t be simpler, and the results are absolutely worth the minimal effort. Start by browning 1 pound of ground beef in a large pot until it’s just starting to lose its pink color. This is where the flavor foundation begins—drain that excess grease (your arteries will thank you) before adding the 1 cup of diced onion, 1 cup of julienned carrots, 1 cup of chopped celery, and 2 minced garlic cloves.
Let this colorful mixture simmer for about 10 minutes until the vegetables start to soften and their aromas fill your kitchen.
Now comes the liquid gold—add your 2 cans of diced tomatoes, the undrained can of kidney beans, undrained can of great northern beans, 15-ounce can of tomato sauce, 12 ounces of spicy hot V8, and that vital tablespoon of white vinegar that brightens everything up.
This is also when you’ll sprinkle in your seasonings: salt, oregano, basil, thyme, black pepper, and a touch of cayenne for heat. The magic happens during the next hour as everything simmers together, melding those distinct flavors into a harmonious soup. Using a Dutch oven provides excellent heat distribution, making it perfect for slow-simmering this hearty soup to perfection.
Around the 50-minute mark, toss in your 1/2 pound of uncooked ditali pasta directly into the pot—why dirty another dish?
The pasta will absorb quite a bit of liquid as it cooks in the soup, so keep that extra 6-ounce can of spicy V8 nearby. You’ll likely need to add it during the final cooking stage to maintain that perfect soup consistency.
Just imagine the pasta soaking up all those savory flavors as it cooks—so much better than boiling it separately! Give everything a final taste and adjust your seasonings if needed.
The soup will continue to thicken slightly as it stands, creating that perfect not-quite-soup, not-quite-stew consistency that Pasta Fagioli is famous for.
After enjoying this hearty meal, you might want to treat yourself to a delicious beverage made with a luxury hot chocolate maker for the perfect sweet ending to your comforting dinner.
Hearty Pasta Fagioli Substitutions and Variations
While the classic version of this beloved Italian soup is magnificent all on its own, I’m a firm believer in adapting recipes to suit what you’ve got on hand or your dietary preferences.
You can substitute ground turkey or Italian sausage for beef, or skip meat entirely for a vegetarian version. No V8? Regular tomato juice works fine, just add extra spices.
White beans can replace kidney beans, and any small pasta shape will do instead of ditali—try elbow macaroni or small shells.
For a creamier texture, mash some of the beans before adding them. Want it spicier? Toss in red pepper flakes or a dash of hot sauce.
Trust me, this soup is forgiving.
What to Serve with Hearty Pasta Fagioli
A perfect pasta fagioli deserves equally delightful companions to round out your meal.
I love serving it with a simple garlic bread or crusty Italian loaf – something to soak up that rich, tomato-based broth. Can you imagine anything more satisfying?
A crisp green salad with a light vinaigrette works beautifully as a counterpoint to the hearty soup.
The fresh, bright flavors cut through the richness of the ground beef and beans.
For drinks, try a medium-bodied Italian red wine like Chianti or Sangiovese.
Their acidity complements the tomato base without overwhelming the subtle herb flavors in your soup.
Final Thoughts
After spending time with this classic pasta fagioli recipe, I’ve come to appreciate why it remains a beloved comfort food in kitchens everywhere. The combination of hearty ground beef, tender beans, and perfectly cooked pasta creates something truly magical in a bowl.
What I love most is how versatile this dish can be. Add more cayenne for extra kick, or throw in whatever vegetables you have on hand. It’s forgiving that way.
Remember to watch your pasta cooking time—nobody wants mushy ditali.
And don’t skimp on that final splash of V8. Trust me, it makes all the difference. If you enjoy cooking with spices, you might want to try making crispy fried chicken using a blend of twelve different seasonings for incredible flavor.
