Pasta Fagioli Recipe With Ground Beef: Rustic Italian Soup in One Pot

This one-pot Italian classic brings hearty comfort in every spoonful. I developed this version after years of testing to capture that authentic rustic flavor with minimal effort.

The ground beef adds richness to the traditional bean and pasta base, creating a satisfying soup that’s perfect for cooler evenings. Small ditalini pasta soaks up the tomato broth beautifully, while fresh herbs brighten each bite.

What makes this special is its simplicity—just brown the beef, add the rest, and let it simmer. The aroma alone will have your kitchen smelling like Nonna’s.

Ready in under an hour, this dish proves great flavor doesn’t require complicated steps.

Ingredients for Pasta Fagioli Recipe with Ground Beef

Pantry staples meet fresh herbs for this cozy Italian favorite.

The ground beef is key here—80/20 blend gives you the best flavor and richness. I grab mine from Whole Foods or Costco for quality and value. For the beans, Goya or Progresso cannellini are my go-tos (just rinse well). The pasta? Any small shape works, but ditalini is traditional. Look for it in the Italian aisle or bulk section at Trader Joe’s. The tomatoes should be good quality—San Marzano if you’re feeling fancy.

No ditalini? Small shells or orzo work great. Out of cannellini? Great Northern beans are a perfect swap. Don’t have tomato paste? One extra cup of crushed tomatoes thickened with a cornstarch slurry gets you close. Fresh herbs can replace dried—use triple the amount. Vegetarian? Swap the beef for lentils or crumbled tempeh (brown it first for texture).

This soup tastes even better the next day once the flavors meld. Keeps for 4-5 days in the fridge, freezes beautifully for 3 months. I like to make a double batch—leftovers disappear fast (the good stuff, not the pre-shredded kind).

Step-by-Step Instructions for Pasta Fagioli With Ground Beef

This one-pot method delivers a hearty, rustic soup with minimal cleanup and maximum flavor.

Step 1: Brown the Ground Beef

Heat the 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the 1 lb ground beef and cook, breaking it up with a wooden spoon, for 5-7 minutes until browned and crumbly. You want to see no pink remaining.

Drain off excess fat if needed, but leave about 1 tbsp for flavor. Season the beef with the 1 tsp salt and 0.5 tsp black pepper. This creates a flavorful base for the entire soup.

Step 2: Sauté the Vegetables

Add the diced yellow onion, carrots, and celery stalks to the pot. Cook for 5 minutes until the vegetables soften and the onion becomes translucent. Stir in the minced 4 cloves garlic cloves and cook for 30 seconds until fragrant.

Next, add the 2 tbsp tomato paste, 2 tsp dried oregano, 1 tsp dried basil, and 0.5 tsp red pepper flakes. Cook for 1-2 minutes, stirring constantly, until the tomato paste deepens in color. This step builds a rich, aromatic foundation.

Step 3: Simmer the Soup

Pour in the 4 cups beef broth, 1 can crushed tomatoes, drained and rinsed 2 cans cannellini beans, and 1 whole bay leaf. Stir well to combine, scraping up any browned bits from the bottom of the pot.

Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer uncovered for 15 minutes to allow the flavors to meld together. Taste and adjust seasoning if needed at this stage.

Step 4: Cook the Pasta and Finish

Add the 1.5 cups ditalini pasta and stir to incorporate. Cook for 8-10 minutes until the pasta is al dente and the soup has thickened slightly. The pasta will continue to absorb liquid as it sits, so don’t overcook it.

Remove the bay leaf before serving. The soup is ready when the pasta is tender and the flavors are well balanced. If it’s too thick, add a splash of broth or water to reach your desired consistency.

Creative Variations of This Recipe

Spicy Arrabbiata Twist

Add 1 tsp red pepper flakes with the garlic and a pinch of cayenne for extra heat. I also stir in ½ cup marinara from New Seasons Market for depth. The spice cuts through the richness beautifully. This version reminds me of Nonna’s fiery Cincinnati kitchen. 🌶️

Creamy Tuscan Style

Swap the crushed tomatoes for 1 cup heavy cream and 2 cups chicken broth. Add 3 cups fresh spinach at the end for a creamy, veggie-packed twist. The cream mellows the beef’s richness while keeping it hearty.

Vegetarian Lentil Swap

Replace the beef with 1.5 cups cooked lentils from my Portland farmers market hauls. Brown them first with the onions for texture. The lentils soak up the broth just like beef, and no one misses the meat.

Hearty Winter Version

Add 2 cups kale and 1 diced sweet potato with the beans. The greens wilt perfectly, and the sweet potato adds body. This is my go-to when Pacific Northwest winters hit. ❄️

Quick Weeknight Hack

Use pre-cooked beef crumbles to cut browning time in half. I grab mine from the freezer section at New Seasons. Toss in 1 cup frozen peas at the end for a pop of color and freshness.

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