Description
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.
