This recipe is the perfect balance of comfort and flavor. It’s filling without being heavy, packed with protein-rich beans and tender pasta, and infused with aromatic herbs and garlic. It’s easy to make with pantry staples, budget-friendly, and tastes even better the next day. Whether served as a main dish or a starter, it’s always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) olive oil onion garlic carrots celery ground beef or Italian sausage canned diced tomatoes tomato sauce cannellini beans or kidney beans beef broth or chicken broth small pasta (like ditalini) Italian seasoning salt black pepper red pepper flakes fresh parsley
Directions
Heat olive oil in a large pot over medium heat.
Add chopped onion, carrots, and celery. Cook until softened, about 5–7 minutes.
Stir in minced garlic and cook for another minute until fragrant.
Add ground beef or Italian sausage and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
Pour in diced tomatoes, tomato sauce, and broth. Stir well to combine.
Add beans, Italian seasoning, salt, black pepper, and red pepper flakes. Bring to a simmer.
Let the soup simmer for about 20 minutes to develop flavor.
Add the pasta and cook until tender according to package instructions.
Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
You can make this dish vegetarian by omitting the meat and using vegetable broth. Add spinach or kale for extra greens. Swap the pasta for a whole wheat or gluten-free version if needed. For a thicker soup, mash some of the beans before adding them. You can also sprinkle grated Parmesan cheese on top for extra richness.
Storage/Reheating
Store leftover pasta fagioli in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, adding a splash of broth or water as the pasta may absorb liquid. You can also microwave individual portions. This soup can be frozen, but for best results, freeze it without the pasta and add fresh pasta when reheating.
FAQs
What does pasta fagioli mean?
It translates to “pasta and beans” in Italian.
Can I use canned beans?
Yes, canned beans are convenient and work perfectly.
What type of pasta works best?
Small pasta like ditalini is traditional.
Can I make it ahead of time?
Yes, it tastes even better the next day.
How do I thicken the soup?
Mash some beans or let it simmer longer.
Can I make it vegetarian?
Yes, just omit the meat and use vegetable broth.
Why is my soup too thick?
The pasta absorbs liquid—add more broth when reheating.
Can I freeze pasta fagioli?
Yes, but it’s best to freeze without the pasta.
What can I serve with it?
Crusty bread or a simple salad pairs well.
Can I use fresh tomatoes?
Yes, but you may need to adjust cooking time and seasoning.
Conclusion
Dean Martin’s Pasta Fagioli is a timeless, comforting dish that’s easy to prepare and full of hearty flavors. With its rich broth, tender pasta, and satisfying ingredients, it’s a recipe that brings warmth and tradition to any meal.
Dean Martin’s Pasta Fagioli is a hearty Italian-American soup made with tender pasta, creamy beans, and a rich tomato broth. This classic pasta fagioli recipe is comforting, budget-friendly, and perfect for family dinners or meal prep.
Ingredients
2 tablespoons olive oil 1 small onion, chopped 2 carrots, diced 2 celery stalks, diced 3 cloves garlic, minced 1 lb (450 g) ground beef or Italian sausage 1 can (14.5 oz) diced tomatoes 1 can (15 oz) tomato sauce 1 can (15 oz) cannellini beans or kidney beans, drained and rinsed 4 cups beef or chicken broth 1 cup small pasta (such as ditalini) 1 teaspoon Italian seasoning Salt, to taste Black pepper, to taste 1/4 teaspoon red pepper flakes (optional) Fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
Stir in garlic and cook for 1 minute until fragrant.
Add ground beef or Italian sausage and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
Pour in diced tomatoes, tomato sauce, and broth. Stir to combine.
Add beans, Italian seasoning, salt, black pepper, and red pepper flakes. Bring to a simmer.
Simmer for about 20 minutes to develop flavor.
Add pasta and cook until tender according to package instructions.
Taste and adjust seasoning. Garnish with fresh parsley and serve hot.
Notes
For a vegetarian version, omit the meat and use vegetable broth.Mash a portion of the beans for a thicker, creamier texture.Add spinach or kale for extra nutrients.For best freezing results, store without pasta and add freshly cooked pasta when reheating.Serve with crusty bread and optionally top with grated Parmesan cheese for extra richness.
