1 cup ditalini pasta (or small shells)
2 cups water or extra broth (as needed)
For Serving:
Freshly grated Parmesan cheese
Chopped fresh parsley
Crusty bread or garlic knots
(Optional: red pepper flakes for heat!)
Step-by-Step Instructions
1. Brown the Meat
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add ground beef and cook until browned, breaking it apart. Drain excess fat if needed.
2. Sauté the Veggies
Add onion, garlic, carrots, and celery. Cook for 5 mins until softened.
3. Add Tomatoes & Seasonings
Stir in diced tomatoes, tomato sauce, beans, broth, basil, oregano, thyme, bay leaf, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 15 mins.
4. Cook the Pasta
Add pasta and 2 cups water/broth. Simmer for 8-10 mins until pasta is al dente.
Remove the bay leaf. Adjust seasoning if needed.
5. Serve & Enjoy!
Ladle into bowls and top with Parmesan and parsley. Serve with crusty bread.
Pro Tips for the Best Soup
🔹 Don’t overcook the pasta – It will soften more as it sits.
🔹 For thicker soup – Blend ½ cup of beans before adding.
🔹 Make ahead? Cook pasta separately and add when reheating to prevent mushiness.
🔹 Vegetarian option – Swap beef for mushrooms or lentils.
Variations & Swaps
🍖 Meat lover’s – Use half beef, half Italian sausage.
🌱 Vegetarian – Skip meat, add extra beans & veggies.
🧀 Extra cheesy – Stir in shredded mozzarella at the end.
🌶 Spicy kick – Add red pepper flakes or a dash of hot sauce.
FAQs
Q: Can I use dry beans instead of canned?
A: Yes! Soak & cook ½ cup each of dry kidney and cannellini beans first.
Q: How long does it last?
A: 4-5 days refrigerated or 3 months frozen (without pasta).
Q: Can I make this in a slow cooker?
A: Yes! Brown meat first, then cook on Low 6-8 hrs. Add pasta last 30 mins.
Final Thoughts
This Copycat Pasta Fagioli Soup is hearty, flavorful, and just like the restaurant version—but even better because it’s homemade! Perfect for cozy nights or feeding a crowd.