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Pasta e Fagioli is hearty, filling, easy and inexpensive to make. This gluten free soup recipe is the epitome of comfort food!

Close up of a bowl of Pasta e Fagioli Soup

Good grief, my timing for sharing this comfort food recipe for Pasta e Fagioli dish couldn’t be worse – we just kicked off one of the hottest weeks of the year. Go home September, you’re drunk!

That said, tuck the idea for this hearty dish in your back pocket for when the heat index is you know, not hovering around 100 degrees. It’s a recipe I know you’ll come back to all fall and season-that-shall-not-be-named long as it’s warming, filling, healthy, and inexpensive too. Just the dish to tuck in with on a cool night with no place to be!

Front view of a bowl of Pasta e Fagioli Soup

Filled with everyday ingredients like ground beef, canned beans and tomatoes, broth, pasta, and chopped vegetables, Pasta e Fagioli is super simple to whip up and feeds an ARMY. I’m the kind of person who could eat leftovers – like the same leftovers – every single day, so I appreciate having a huge pot of food in the fridge to reheat for a satisfying lunch. Sometimes salads cut it, but I will say, I hardly ever go searching for an afternoon snack after eating a warm and cozy lunch like this.

Truly, the temps will eventually start to dip over the next few weeks and this is a great dish to simmer on a Sunday afternoon, windows and doors wide open, for Sunday family supper. I made a big pot last weekend while meal prepping my Green Smoothie Muffins and Maple-Cinnamon Oatmeal Breakfast Bars for easy weekday breakfasts for the kids. Accompanied by a little glass of cab – it was one cozy afternoon!

Now, a quick note on the gluten free pasta portion of this dish: most recipes for Pasta e Fagioli will instruct you to either cook the pasta in the sauce itself, or add al dente-cooked pasta during the last few minutes of simmering to finish softening in the sauce. Since gluten free pasta can easily overcook and/or fall apart in hot soups, I like to cook it separately, scoop into bowls, and then scoop the hot Pasta e Fagioli on top and mix. OH, and don’t forget a generous sprinkling of freshly grated parmesan cheese on top. You’ll never look back!

Spoon taking a scoop of Pasta e Fagioli Soup

How to Make Pasta e Fagioli Soup:

Start by browning 1lb 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 for 10 minutes, stirring every so often.

Next add a 28oz can crushed tomatoes, 15oz cans of tomato sauce, beef broth, light red kidney beans, and great northern beans, 1 teaspoon each dried oregano, dried basil, and dried parsley, 1/2 teaspoon dried thyme, and a parmesan cheese rind if you’ve got one (toss the rinds into a Ziplock bag in the freezer to pull out and add to soups like this. They really add a TON of flavor!)

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 used elbows here – 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! Whether you enjoy it now or when the temps finally begin to dip, I hope you enjoy this hearty, filling dish!

Large bowl of Pasta e Fagioli Soup

Pasta e Fagioli


Pasta e Fagioli is hearty, filling, easy and inexpensive to make. This gluten free soup recipe is the epitome of comfort food!


serves 10-12

  • 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


  1. 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.
  2. 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.
  3. 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.

Photo collage of Pasta e Fagioli Soup


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