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Pasta Fagioli

Have you ever tried something so delicious you can barely stand it This is one of those recipes. When you make this Recipe you’ll feel like you’ve died and gone to heaven.

Pasta Fagioli is a hearty pasta and bean soup from Italy. This simple one-pot vegetarian dinner will become a family favorite! I wanted some severe comfort food, so I made a huge pot of Pasta Fagioli. Pasta e Fagioli is a popular Italian soup that means “pasta and beans.” Tomatoes, vegetables, beans, spices, and pasta are used in this dish. In a word, it’s one of my favorite stuff in one pot!
It’s warm and inviting, and it’s ideal for cold seasons, or anytime you’re missing classic comfort food.
This recipe is also one of my favorites because it’s a quick weeknight meal. Only one pot is needed, and the entire family, including the children, enjoys it, particularly when garlic bread is served on the side. Major victory!
I still look forward to making leftovers of this soup because I believe it tastes much better the next day.
Allow the soup to cool to room temperature before covering and storing it in the refrigerator for up to five days. You may also freeze the soup for up to three months in a freezer bag. The soup may be reheated in the refrigerator or in a skillet on the stovetop. Add more vegetable broth if the soup is too deep.To Make this Recipe You’ Will Need the following ingredients:


  • Ground beef; I used approximately 900 grams.
  • 225 grams.Of pasta.
  • One medium onion, I chopped it finely.
  • 3 medium chopped carrots.
  • 4 stalks chopped celery.
  • 2 large cans. Of diced tomatoes, you don’t need to Drain them.
  • 1 medium can. Of red kidney beans, and another can. Of white kidney beans, I drained and rinsed them, I used the 16-oz sized cans.
  • 3 Cans. Of beef stock, 10-Oz sized.
  • 3 small spoons.Of oregano.
  • 2 small spoons.Of pepper.
  • 5 small spoons.Of parsley.,
  • 1 small spoon. Of tabasco sauce, If desired.
  • 1 Jar. Of spaghetti sauce, the largest size.


Step 1: The first thing I started with, was browning the beef and drained the fat before adding it to the crockpot with the rest of the ingredients except the pasta.

Step 2: Then, I cooked on low for 7 to 8 hours or high for 4 to 5 hours until it’s finished, when I was so busy I preferred to let it cooked all day, the taste was dangerously delicious.

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Step 3: Eventually, 30 minutes before serving, I added in the pasta, once I checked and found the past tender, I served with crusty warm bread!!!


If you don’t have a big crockpot, you can split the recipe in half. Pasta Fagioli freezes beautifully, so make a large batch and save the remaining!!!


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