This hearty Pasta Fagioli recipe is loaded with tender beans, pasta, and ground turkey in a rich, herby tomato broth. Inspired by the classic Italian pasta-and-bean soup, it’s an easy, comforting one-pot dinner that’s adaptable and full of flavor. Video included!
This is the best soup I have ever cooked. Craveable.
I first fell in love with Pasta Fagioli while working at Olive Garden in the early ’90s, when I was still in college. Back then, the all-you-can-eat soup, salad, and breadsticks were all the rage, especially among college students on a budget. And I have to admit, the soup was surprisingly good! Hearty, warming, and deeply comforting.
Over the years, we’ve taken everything we loved about that soup and made it our own. Our version uses ground turkey, a touch of smoked paprika for depth, and a combination of fresh and dried herbs that make the tomato broth especially flavorful.
What I love most about Pasta e Fagioli (which means “pasta and beans” in Italian) is how adaptable it is. Use cannellini beans or whatever beans you have on hand, swap in your favorite small pasta, and choose ground turkey, beef, sausage, or a plant-based alternative. It’s a wonderfully resourceful, satisfying meal.
Why You’ll Love This Pasta Fagioli Recipe
Hearty and satisfying. Loaded with protein-rich ground turkey, tender beans, pasta, and vegetables, this cozy Italian-inspired soup is a complete meal in a bowl.
Easy to customize. Use whatever beans, small pasta, or ground meat you have on hand. It’s also easy to make vegetarian or vegan!
Even better the next day. The savory tomato broth deepens in flavor as it sits, making this a wonderful recipe for meal prep. Just keep the pasta separate if making ahead.
Pasta Fagioli Ingredients
- Ground turkey – A lean, protein-rich addition that makes this soup extra hearty. Substitute ground beef, chicken, Italian sausage, or plant-based ground meat, or leave it out for a vegetarian version.
- Beans – Cannellini beans are classic, but navy beans, kidney beans, or chickpeas work beautifully, too. Use a combination if you like!
- Small pasta – Ditalini is traditional, but small shells, elbows, or orzo are good alternatives. Use gluten-free pasta if needed.
- Onion, carrots, celery, and garlic – Create a flavorful, aromatic foundation for the soup.
- Tomatoes – Give the broth its rich, savory tomato flavor.
- Broth – Chicken or vegetable broth creates the flavorful base. Use vegetable broth for a vegetarian version.
- Italian herbs – Rosemary, basil, thyme, and marjoram add depth and a wonderful aroma.
- Smoked paprika – Adds a subtle smokiness that makes this version especially flavorful.
- Red wine vinegar – A splash at the end brightens the soup and balances the richness.
- Olive oil, salt, and pepper РEssential for saut̩ing and seasoning.
- For serving – Fresh parsley, Parmesan cheese, and optional red pepper flakes or Aleppo pepper.
- See the recipe card below for the full ingredient list and measurements.
How to make Pasta Fagioli
Prep your veggies. As you chop your vegetables, consider your pasta size in mind and cut them roughly the same size. Keep in mind, the smaller you chop, the faster this recipe will cook!
Saute. In a soup pot, add olive oil and onions; sauté over medium-high heat for a few minutes, until translucent and softened. Add garlic, ground turkey, smoked paprika, salt, and pepper.
Lower the heat to medium and sauté for about 4-5 minutes, until the turkey is no longer pink. Stir in celery, carrots, rosemary, basil, thyme, and marjoram for about 1 minute to combine.
Simmer. Add the broth, tomatoes (break up a bit with a spoon if using whole tomatoes), and beans; simmer covered for 10-15 minutes over medium-low heat.
Pasta. Add pasta; cook until tender, about 8-12 minutes.
Season. Add red wine vinegar. Adjust salt, pepper, and vinegar to taste. Add red pepper flakes or Aleppo for spicy goodness.
Serve with fresh grated Parmesan or pecorino (my favorite) and fresh parsley.
Storage and Make-Ahead
To store: Let the soup cool, then refrigerate in an airtight container for up to 3-4 days. The pasta will continue absorbing broth as it sits, so add a splash of broth or water when reheating.
To freeze: For the best texture, freeze the soup without the pasta for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and add freshly cooked pasta before serving.
To make ahead: Prepare the soup base in advance and cook the pasta separately. Add the pasta just before serving to keep it from becoming too soft.
Chef’s Tips
- Add a Parmesan rind. Simmer a Parmesan rind in the broth for extra savory depth and richness. Remove it before serving. I’ve found that doing this adds a really elevated depth of flavor!
- Cook the pasta separately for leftovers. If you’re making a big batch or planning to enjoy the soup over several days, cook the pasta separately and add it to individual bowls. This keeps the noodles from soaking up too much broth.
- Finish with a splash of vinegar. Don’t skip the red wine vinegar! It brightens the tomato broth and brings balance to the soup!
What to Serve with Pasta Fagioli
Though we consider this one-pot meal complete, you can round it out with crusty bread or any of the sides or salads below!
More Italian-Inspired Soups
Love this recipe? Here are more ground turkey recipes to enjoy!
This recipe gets even more flavorful in the next day or two. Yay for leftovers! Let us know what you think in the comments below. Hope you enjoy! Tonia
Pasta Fagioli Video
Pasta Fagioli Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 cups 1x
- Category: dinner idea, fall dinner, one pan meal, Soup, weeknight dinner
- Method: stovetop
- Cuisine: American, Italian
Description
A hearty and completely adaptable delicious soup, Pasta Fagioli is a traditional Italian soup stocked with beans, meat and pasta in a flavorful herby tomato broth.
Ingredients
- 3 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, roughly chopped
- 12 ounces ground turkey, ground beef, ground lamb, or plant-based substitute
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon smoked paprika
- 2 celery stalks, chopped small
- 1 cup carrots, chopped small
- 1 tablespoon fresh rosemary, minced
- 1 teaspoon each dried basil, thyme, and marjoram
- 4 cups chicken broth
- 15 oz tomatoes, whole or crushed
- 15 ounces (1 1/2 cups) northern cannellini beans, not drained
- 1 tablespoon red wine vinegar
- 4 ounces dry pasta ( 1 heaping cup)- ditalini or other small pasta
- Top with fresh parsley and parmesan cheese if desired.
Instructions
- Prep veggies. As you chop your vegetables, think of the size of the noodles and chop in a roughly similar size.
- Saute. In a soup pot, add olive oil and onions; sauté over medium-high heat for a few minutes, until translucent and softened. Add garlic, ground turkey, smoked paprika, salt, and pepper. Lower heat to medium, sauté for about 4-5 minutes, until turkey is no longer pink. Stir in celery, carrots, rosemary, basil, thyme, and marjoram for about 1 minute to combine.
- Simmer. Add broth, tomatoes (break up a bit with a spoon if using whole tomatoes), and beans; simmer covered for 10-15 minutes over medium-low heat.
- Pasta. Add pasta; cook until tender, about 8-12 minutes.
- Season. Add red wine vinegar. Adjust salt, pepper, and vinegar to taste. Add red pepper flakes or Aleppo for spicy goodness.
- Serve with Parmesan cheese.
Notes
Add parmesan rind to the simmering broth for a richer flavor.
If you are planning on leftovers, consider cooking the pasta separately and just adding to the portions you are serving.Â
Nutrition
- Serving Size: 1 1/4 cup
- Calories: 346
- Sugar: 5.2 g
- Sodium: 901 mg
- Fat: 12.4 g
- Saturated Fat: 2.3 g
- Carbohydrates: 38.3 g
- Fiber: 7.5 g
- Protein: 22.3 g
- Cholesterol: 39.1 mg
FAQs
Made with turkey, beans, and a rich tomato broth, Pasta e Fagioli is rich in protein, fiber, veggies, essential amino acids, and minerals- filling and satisfying!
A traditional Italian dish, meaning “pasta and beans”. It was a common peasant dish composed of inexpensive ingredients.
Yes, substitute plant-based meat for the turkey or leave it out, adding more beans or veggies to the mix.
FABULOUS!!!! I added a box of Boursin garlic herb cheese….Sooooooo gooood!
Thank you!!!
Oh that sounds amazing Marg! Glad you enjoyed.
This is the best soup I have ever cooked. Craveable.
So glad to hear Marcia!
Have loved Olive Garden pasta fagoul forever. I believe this is even better.
Nice to hear!
Delicious, used gluten free shells. Thank you
Great to hear Ann!