Introduction
Copycat Pasta Fagioli Soup is a hearty Italian-style soup inspired by the popular restaurant classic. Made with ground meat, tender pasta, beans, vegetables, and a rich tomato broth, this soup is comforting, filling, and perfect for cool evenings or family meals. It delivers deep flavor with simple, everyday ingredients.
Ingredients
For the Soup
450 g (1 lb) ground beef or Italian sausage
1 tablespoon olive oil
1 small onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon thyme
Salt and black pepper, to taste
Liquids and Add-Ins
1 can (400 g / 14 oz) crushed tomatoes
2 tablespoons tomato paste
4 cups beef or chicken broth
1 cup water
1 can (400 g / 14 oz) red kidney beans, drained and rinsed
1 can (400 g / 14 oz) cannellini or great northern beans, drained and rinsed
1 cup small pasta (ditalini or elbow macaroni)
Optional garnish:
Grated Parmesan cheese
Fresh parsley or basil
Instructions
Heat olive oil in a large pot over medium heat.
Add ground beef and cook until browned. Drain excess fat.
Stir in onion, carrots, and celery; cook for 4–5 minutes until softened.
Add garlic, basil, oregano, thyme, salt, and pepper; cook for 30 seconds.
Stir in crushed tomatoes and tomato paste.
Add broth and water; bring to a gentle boil.
Reduce heat and simmer for 15 minutes to develop flavor.
Add beans and pasta.
Cook for an additional 10–12 minutes until pasta is tender.
Adjust seasoning and remove from heat.
Description
This Copycat Pasta Fagioli Soup is thick, rich, and loaded with hearty ingredients. The tender pasta and beans blend beautifully with the savory tomato broth, creating a satisfying, restaurant-quality soup that feels both rustic and comforting.
Tips
Use small pasta shapes so every spoonful is balanced.
Stir occasionally after adding pasta to prevent sticking.
For deeper flavor, use Italian sausage instead of ground beef.
Add extra broth when reheating, as the soup thickens over time.
Variations
Vegetarian: Omit meat and use vegetable broth with extra beans.
Spicy: Add crushed red pepper flakes.
Extra hearty: Increase pasta or add diced potatoes.
Slow cooker: Brown meat first, then cook on low for 6–8 hours, adding pasta in the last 30 minutes.
Gluten-free: Use gluten-free pasta.
Correction (Common Mistakes to Avoid)
Overcooking pasta, which makes it mushy.
Adding pasta too early, causing it to absorb too much liquid.
Skipping the simmering step, which reduces flavor.
Not adjusting seasoning at the end.
Enjoy
Serve hot with crusty bread and a simple salad for a complete meal. This soup is even better the next day, making it ideal for leftovers and meal prep.