Gluten Free Pasta e Fagioli is hearty, filling, easy, and inexpensive to make. This soul-satisfying soup recipe is pure comfort food!
“Pasta Fagioli is one of my absolute favorite soups, and I’ve made many iterations over the years … but THIS — Wow! — this has got to be the best one yet. It’s a keeper and I know I’ll be making it for years to come.”
If you have someone in your life who thinks soup isn’t a complete meal, I urge you to serve them a bowl of Gluten-Free Pasta e Fagioli then see what they have to say after licking their bowl clean.
This hearty, absolutely delicious soup is packed with protein, vegetables, and plenty of other good-for-you ingredients, and will keep you full for hours!
What is Pasta e Fagioli?
Pasta e Fagioli is a traditional Italian soup made with pasta and beans, and is a cinch to make gluten-free.
It’s inexpensive, made with everyday ingredients, and perfect for whipping up on the weekend and enjoying for lunch or dinner all week long.
Main Ingredients Needed
The ingredients for Pasta e Fagioli are inexpensive fridge and pantry staples I almost always have on hand. Here’s what you’ll need:
- Ground beef: I like using 85/15 or 80/20 in soups and stews because it stays super tender. You can scoop away any excess fat that rises to the top of the soup as it simmers.
- Fresh vegetables: Carrots, celery, onions, and garlic both flavor the Pasta e Fagioli, and make it wholesome and nutritious.
- Canned tomatoes: Both crushed tomatoes and tomato sauce give the soup gorgeous color and flavor.
- Beef broth: I like gluten-free beef broth from Pacific, HyVee, or Progresso brands.
- Canned beans: Both kidney beans and Great Northern beans add fiber and protein (aka staying power) to each bowl. Feel free to swap either bean for your favorite variety, such as chickpeas. I like Bush’s brand beans.
- Gluten-free elbow pasta: The pasta is cooked separately from the soup to maintain a good texture and ensure it doesn’t overcook. I like corn-rice blend gluten-free pasta for soup, such as Rummo or Barilla GF pasta.
- Seasonings and herbs: dried oregano, basil, parsley, and thyme add depth of flavor to each bite.
- Parmesan cheese: Both grated Parmesan cheese and Parmesan cheese rind add a ton of flavor to the soup!
How to Store and Freeze
Leftover Pasta e Fagioli can be refrigerated for up to 5 days. Keep the pasta separate from the soup until you’re ready to reheat it.
This recipe also freezes very well. Cool and chill the soup completely, then scoop into gallon-size freezer bags and freeze flat for up to 6 months. Cook the noodles fresh when reheating the soup.
How to Make Pasta e Fagioli Soup
Start by browning ground beef in a large soup pot or Dutch oven, seasoning with homemade seasoned salt and pepper.
Drain any excess grease, then return the beef to the pot and add sliced carrots, celery, shallot or onion, and garlic. Saute for 10 minutes, stirring occasionally.
Use Freezer Mirepoix
Use 2 cups of freezer mirepoix instead of chopping the carrots, celery, and onion separately!
Next, add crushed tomatoes, tomato sauce, beef broth, light red kidney beans, Great Northern beans, dried herbs and seasonings, plus a Parmesan cheese rind, which will give the soup depth of flavor like you wouldn’t believe!
Bring the soup to a bubble, then turn the heat down to low and simmer for 50-60 minutes, or until your desired consistency is reached, stirring occasionally.
I like my Pasta e Fagioli to be almost ragu-like, so I simmer it for a full hour.
Just before serving, cook your favorite short gluten-free pasta (again, I use elbows), then divide it among bowls and ladle the hot Pasta e Fagioli on top.
Finish with a flourish of freshly grated parmesan cheese, plus Gluten-Free Focaccia or Biscuits, then dig in!
I hope you love every bite of this hearty, satisfying dish. Enjoy!
More Cozy Soups and Chilis To Try
- One-Pot Chicken and Rice
- Kickin Green Chili
- CrockPot White Chicken Chili
- Italian Wedding Soup
- Hamburger Soup
- Smoked Sausage, White Bean and Spinach Soup
- Sweet Corn, Kielbasa and Potato Soup
- Signature Chili
Equipment
Ingredients
- 1 lb ground beef
- 1 cup baby carrots or 1 large carrot, thinly sliced
- 2 ribs celery, thinly sliced
- 1 small onion or large shallot, chopped
- homemade seasoned salt and pepper, see notes
- 2 cloves garlic, pressed or minced
- 28 oz can crushed tomatoes
- 15 oz can tomato sauce
- 15 oz can beef broth, plus more for reheating
- 15 oz can light red kidney beans, undrained
- 15 oz can great northern beans, undrained
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 2×2" parmesan rind
- 8 oz gluten-free elbow pasta, or other short-grain pasta
- freshly grated parmesan cheese for topping
Directions
- Heat a large soup pot or Dutch oven over medium-high heat then add the ground beef, season with seasoned salt and pepper, and brown. Drain any excess grease then return the beef to the pot.
- To the pot add the carrots, celery, and onion or shallot, season with more seasoned salt and pepper, then saute for 9 minutes, stirring occasionally. Add the garlic then continue to saute for 1 more minute.
- Add the remaining ingredients to the pot except the pasta then turn the heat up to high to bring the liquid to a simmer. Once simmering, turn the heat down to medium-low / low then simmer uncovered for 50-60 minutes, or until the soup has thickened, stirring occasionally.
- When the soup has 15 minutes left to simmer, cook the pasta in a separate pot then drain and scoop into bowls. Remove the parmesan cheese rind from the soup pot then ladle over the pasta and serve with freshly grated parmesan cheese.
Notes
- Use 2 cups freezer mirepoix instead of individually chopping the carrots, celery, and onion.
- Slightly adapted from Todd Wilbur.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I’ve been making your recipe for this for several years now and made it again last night. It is excellent!! The best Pasta Fagioli ever. I always freeze a quart so we have it on hand and for leftovers, I add some beef broth so it smoothes it out. So good!
I am so thrilled you love this soup so much, Jeanne! Thank you so much for your feedback and recipe rating!
How many calories is in a cup of this soup?
What is your favorite brand of GF pasta? Some I have tried doesn’t taste much like regular pasta. Thanks
I like Barilla or Rummo GF corn/rice-blend pasta for this particular soup!