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Pasta e Fagioli (Italian Chili with Pasta and Beans)

September 25, 2016
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I happen to love soup all year round, but it really makes me happy in the fall.  There’s nothing better than enjoying a bowl of warm and comforting soup at the end of a chilly day.  And this recipe for paste e fagioli, or pasta and bean soup, is one of our favorites!

Pasta Fagioli (Italian Chili with Pasta and Beans)

Nothing makes life easier than soup (except maybe a husband who makes the soup).  When served with a simple salad and perhaps a loaf of homemade bread, dinner is complete!  Plus, soup is such a delicious way to sneak some healthy veggies into your meals.

While I’m a fan of just about any kind of soup, the one that’s always at the top of my soup-loving list is Pasta e Fagioli, or Pasta and Beans.  (Sometimes also called Italian chili, which is a lot easier to say than fagioli!)   You may have tried this soup at Olive Garden–and their version is great–but honestly, I think this recipe is even better.

Not only is this wonderful soup mouthwateringly tasty, you’ll love how it fills your home with the beautiful aroma of Italy while it simmers on the stovetop!

Try it–I have a feeling pasta e fagioli will become one of your favorites, too!

Pasta e fagioli (Italian Chili with Pasta and Beans)

Pasta e Fagioli (Italian Chili with Pasta and Beans)

Serves 6


1 lb. ground beef (preferably pasture-raised)
½ cup carrots, chopped*
½ cup onions, chopped*
½ cup celery, diced*
1 clove garlic, minced
1 15 oz. can diced tomatoes
1 15 oz. can pinto beans, rinsed and drained
1 15 oz. can white kidney beans, rinsed and drained
32 ounces (1 qt.) organic beef stock (chicken stock works well, too)
1 teaspoon 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 teaspoon Tabasco sauce (or to taste)
1 small jar (16 oz.) spaghetti sauce
½ cup dry shell pasta or macaroni
grated Parmesan or pecorino Romano cheese (optional)

*To save time, I use frozen chopped mirepoix blend for these 3 ingredients

1. Sauté 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, 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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