With summer in the rearview mirror and cooler temps upon us, it feels fitting to share the comforting recipe for Gluten Free Pasta e Fagioli with you today. This rustic soup is warming, filling, healthy, and feeds an army too!
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 is the perfect dish to whip up on a Sunday afternoon (glass of wine in hand for an extra dash of cozy!) then enjoy for Sunday dinner. Leftovers reheat beautifully for easy lunches all week long OR you can transfer the soup into Ziplock freezer bags and freeze flat for another time.
Pasta e Fagioli Ingredients
Like I said, the ingredients for Pasta e Fagioli are humble, simple, and easy to find. I bet you’ve got most if not all of them on hand in the fridge and pantry right now.
- Ground beef. I prefer using 85/15 or 80/20 ground beef in soups and stews as it stays tender without drying out.
- Fresh vegetables: carrots, celery, onions, and garlic not only flavor the Pasta e Fagioli, but make it wholesome and nutritious.
- Crushed tomatoes and tomato sauce. Be sure to use gluten free tomato products – not all brands ensure ALL their tomato products are GF! I like Red Gold.
- Beef broth. I like Pacific, HyVee, or Progresso brands of gluten free beef broth.
- Kidney and Great Northern Beans. Inexpensive, filling, and packed with nutrients.
- Short cut gluten free pasta. Or feel free to use regular pasta if you don’t need to eat GF.
- Seasonings and herbs: salt, pepper, oregano, basil, dried parsley, and thyme.
- Parmesan cheese. Both grated parmesan cheese and parmesan cheese rind flavor this soup.
I mentioned that this soup freezes very well. Since gluten free pasta doesn’t hold up well to freezing after cooking though, I advise you cook the gluten free pasta fresh then add to the soup after thawing from frozen.
Allllrighty, let’s cook!
How to Make Pasta e Fagioli Soup
Start by browning ground beef in a large soup pot, seasoning with homemade seasoned salt and pepper. Drain if there’s a lot of grease then return to the pot and add sliced carrots, celery, shallot or onion, and garlic. Saute for 10 minutes, stirring every so often.
Next add a crushed tomatoes, tomato sauce, beef broth, light red kidney beans, great northern beans, plus dried oregano, dried basil, dried parsley, dried thyme, and a parmesan cheese rind, which will give the soup depth of flavor like you wouldn’t believe!
Bring the soup up to a bubble then turn the heat down to medium and simmer for 50-60 minutes, or until your desired consistency is reached, stirring every so often. I like my Pasta e Fagioli to be almost ragu-like, so I simmer for a full hour.
Just before eating, cook up your favorite gluten free short cut pasta – I use elbows – then add to bowls and scoop the hot Pasta e Fagioli on top. Stir to combine, top with freshly grated parmesan cheese, then dig in! I hope you enjoy this hearty, filling dish!
More Cozy Soups and Chilis To Try
- One-Pot Chicken and Rice
- Vegetable Beef and Rice Soup
- Smoked Sausage, White Bean and Spinach Soup
- Italian Sausage and Vegetable Soup
- Signature Chili
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Gluten Free Pasta e Fagioli
Description
Gluten Free Pasta e Fagioli is hearty, filling, easy, and inexpensive to make. This soul-satisfying soup recipe is pure comfort food!
Ingredients
- 1lb ground beef
- 1 cup baby carrots or 1 large carrot, thinly sliced
- 2 stalks celery, thinly sliced
- 1 small onion or large shallot, chopped
- homemade seasoned salt and pepper
- 2 cloves garlic, pressed or minced
- 28oz can crushed tomatoes
- 15oz can tomato sauce
- 15oz can beef broth + more for reheating
- 15oz can light red kidney beans, undrained
- 15oz can great northern beans, undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 2x2" parmesan rind (optional) + freshly grated parmesan cheese for topping
- 8oz short-cut gluten free pasta
Directions
- Brown ground beef in a large soup pot over medium-high heat, seasoning with homemade seasoned salt and pepper. Drain if theres a lot of excess fat then return beef to the pot. Add carrots, celery, onion or shallot, season again with seasoned salt and pepper then saute for 7 minutes, stirring occasionally. Add garlic then continue to saute for 3 more minutes.
- Add all remaining ingredients except the pasta to the pot then turn heat to high to bring to a bubble. Turn heat down to medium then simmer for 50-60 minutes or until soup has thickened, stirring occasionally.
- When soup has 15 minutes left to cook, cook pasta in boiling water then drain and divy up between bowls. Remove parmesan cheese rind from soup then scoop over pasta and serve with freshly grated parmesan cheese.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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
The pasta e Fagioli was perfect. It made a large amount and told my husband we could freeze some if he gets tired of it. We ate it all over 3 days. This is a favorite for us. So yummy.
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.
Oh I’m so thrilled to hear it, Lauren! Thank you so much for your feedback! :)
I’m a soup lover too and honestly have made all these soups!!
Where did you get those cute bowls?
I think it’s from Target a few yeas ago!
Yum! This really looks and sounds incredible! It was always my favorite type of soup to order in a restaurant and I’ve never made it from scratch before, but I love how this recipe looks and definitely plan to make it soon!
[…] from IowaGirlEats.com, has a lovely recipe up over at her site for a mouthwatering Knock-off Olive Garden Pasta e Fagioli Soup recipe. I’m a big fan of pasta e fagioli, as much as I am of minestrone. I love the tomato […]
This soup is better than OliveGarden -Wow. Just perfect. I followed the recipe exactly and it is perfect. Thank you soooo much.
[…] Source:Â Iowa Girl Eats […]
I just made this for dinner tonight. It looks beautiful….just like picture and is delicious.
I made this for the first time last night and it’ll move into the monthly meal rotation – EXCELLENT. I used ground turkey and chicken broth instead of beef, and added extra minced garlic and diced onion to overcome the potential loss of flavor with the different meat
This recipe has become a staple in my house! I eat this year round and it is consistently good each and every time!
[…] Pasta e Fagioli Soup – Cheer yourself up with this awesome tomato based soup which is packed full of delicious vegetables, ground beef, beans and pasta. […]