The beef sizzles against the bottom of the Dutch oven, and the kitchen starts smelling like the first part of a good soup before the broth even goes in. I like how this Italian Pasta e Fagioli Soup with Ground Beef turns everyday pantry beans and a handful of vegetables into a pot that eats like dinner. Ditalini gives each spoonful a little pasta, while the ground beef makes the broth hearty without making it heavy.
The order matters: brown the beef first, soften the vegetables in the same pot, then let the tomatoes, beans, and herbs simmer together before the pasta goes in. That gives the broth time to develop while keeping the ditalini from sitting in it too long. The result is a tomato-rich bowl with tender vegetables, creamy cannellini beans, kidney beans that hold their shape, and pasta that still has a little bite.
Kitchen Note
Start checking the ditalini at the 8-minute mark. I take the pot off the heat when the pasta is tender but still firm, rather than waiting for it to feel completely soft.
Save Italian Pasta e Fagioli Soup with Ground Beef for its tender ditalini, two kinds of beans, and rich tomato broth.
Why the Beef Goes In Before the Vegetables
Starting with the beef gives it direct contact with the hot pot, so it can brown instead of simply turning gray as it cooks beside vegetables releasing moisture. That browned meat brings a deeper savory taste to the broth, and the little bits left on the bottom become part of the soup when the liquid goes in. A 6-quart Dutch oven gives the beef room to cook, and breaking it up as it browns helps the pieces cook evenly.
Then the onion, carrots, and celery soften in that same pot. They pick up the beefy flavor without needing a separate pan, and their sweetness rounds out the tartness of the diced tomatoes. Tomato paste gets a brief turn with the garlic before the liquid is added; that short cook takes away its raw edge and helps the finished broth taste fuller. Each step adds a layer, but nothing needs a complicated technique or a long ingredient list.
How the Beans, Beef, and Ditalini Shape This Soup
- Ground beef — The 85% lean grind has enough fat to keep the soup savory without leaving it excessively greasy. A standard grocery-store pack works well here; there’s no need to seek out a specialty grind.
- Cannellini and kidney beans — Cannellini beans bring a soft, creamy contrast, while kidney beans stay a little firmer. Drain and rinse both so their canning liquid doesn’t cloud the broth. If you’re short one kind, swap in the same amount of the other, knowing the soup will lose some of that contrast.
- Ditalini — These small tubes are just the right size to catch broth and beans in a spoonful. If you can’t find them, small elbow macaroni is a close substitute; check it for tenderness during the same 8-to-10-minute simmer because pasta brands and shapes vary.
- Tomato paste and diced tomatoes — The paste adds concentrated tomato flavor, while the canned diced tomatoes provide both their pieces and their juice. Regular canned tomatoes are fine; there’s no need to buy a premium brand for this soup.
- Low-sodium beef broth — A lower-sodium broth leaves room for the salt and seasoning from the beef and lets the tomato and herbs come through. Choose a broth you like the taste of on its own, since it makes up most of the soup’s liquid.
- Dried oregano and basil — Dried herbs suit the simmering broth and are easy to keep on hand. Rub them briefly between your fingers as you add them to loosen their aroma.
The Order That Keeps the Vegetables Tender and the Pasta Firm
Brown the Beef in the Dutch Oven
Heat the olive oil in a 6-quart Dutch oven over medium-high heat, then add the ground beef, kosher salt, and black pepper. Break the meat into small pieces as it cooks for 6–8 minutes. Look for browned bits throughout rather than large pink clumps; the beef should reach 160°F before you move on. Keep stirring and breaking it up so the pieces cook evenly.
Soften the Onion, Carrots, and Celery
Add the diced onion, carrots, and celery, then cook over medium heat for 5–7 minutes, stirring occasionally. The onion should turn translucent and the carrots and celery should begin to soften, but they don’t need to be falling apart. If vegetables are still firm, give them the full cooking time before adding the garlic. This brief head start gives them time to tenderize in the finished soup.
Wake Up the Garlic and Build the Broth
Stir in the minced garlic and tomato paste and cook for 1 minute, stirring so the paste coats the vegetables and beef. Add the diced tomatoes, beef broth, drained and rinsed cannellini beans, drained and rinsed kidney beans, oregano, and basil. Bring the pot to a boil, then reduce the heat and simmer uncovered for 15 minutes. Keep the simmer steady rather than letting the soup boil hard; the broth should bubble gently while the beans stay intact.
Simmer the Ditalini Just Until Firm
Stir in the dry ditalini and simmer uncovered for 8–10 minutes, stirring occasionally so pasta doesn’t settle on the bottom. Taste a piece near the lower end of the time range; it should be tender but still firm in the center. If it needs more time, keep simmering and check again rather than walking away. Remove the pot from the heat, then ladle the soup into bowls.
Three Practical Ways to Adapt This Pot of Pasta e Fagioli
Make It Vegetarian with Beans and Vegetable Broth
Leave out the ground beef, use vegetable broth instead of beef broth, and add another drained and rinsed can of cannellini beans. Cook the vegetables in the olive oil before continuing with the garlic, tomato paste, and remaining ingredients. The soup will be less beefy, but the extra beans keep it hearty.
Make a Gluten-Free Bowl
Use gluten-free ditalini or another small gluten-free pasta, and choose gluten-free low-sodium beef broth in place of the regular broth. Cook the pasta separately according to its package directions, then spoon it into bowls and ladle the soup over it. This keeps the pasta from thickening the shared pot as it sits.
Add a Little Heat
Stir a pinch of red pepper flakes into the pot with the garlic and tomato paste. The brief cook disperses their heat through the beef and vegetables, giving the tomato broth a gentle kick without changing the soup’s hearty texture.
Storage and Reheating
- Refrigerator: Transfer leftovers to shallow airtight containers within 2 hours and refrigerate at 40°F or colder for 3–4 days. The pasta will continue to absorb broth, so the soup gets thicker and the ditalini softens.
- Freezer: Freeze in airtight containers for up to 2–3 months for best quality. Thaw overnight in the refrigerator; expect the pasta to be softer after freezing.
- Reheating: Warm gently on the stovetop, stirring now and then, until the soup reaches 165°F throughout. Avoid a long, hard boil, which can make the pasta overly soft.
Questions That Come Up When Making Pasta e Fagioli
Italian Pasta e Fagioli Soup with Ground Beef
Ingredients
Equipment
Method
- Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
- Add the ground beef, salt, and pepper; cook for 6–8 minutes, breaking up the beef, until browned and it reaches 160°F.
- Add the onion, carrots, and celery and cook over medium heat for 5–7 minutes, stirring occasionally, until softened.
- Stir in the garlic and tomato paste and cook for 1 minute.
- Add the diced tomatoes, beef broth, cannellini beans, kidney beans, oregano, and basil. Bring to a boil, then reduce the heat and simmer uncovered for 15 minutes.
- Stir in the ditalini and simmer uncovered for 8–10 minutes, stirring occasionally, until the pasta is tender but still firm.
- Remove the pot from the heat.
- Ladle the soup into bowls.
