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.
Rebecca@A Dusting of Sugar 09.14.2012
I adore this soup and now you’ve got me craving some! This actually would be pretty easy to make in college. So I was wondering, why use tomato sauce and not just more crushed tomatoes? And what exactly is tomato sauce?
Candy 09.14.2012
Whenever we go to OG I always get the Pasta e Fagioli, salad and breadsticks!! This weekend I’m making beef barley, but this will definitely be one for next weekend. There is a girl at work that has had that same head cold all week and I’ve been praying that I don’t get it. Hope you feel better soon.
Katie @ Blonde Ambition 09.14.2012
I’m usually not into super tomatoey soups, but this looks sooooooo good!
Jessica 09.14.2012
It’s only 70 here in San Antonio….which feels really fall like :) I’m glad you shared the recipe – I’m cooking it tonight!!!
Trisha 09.14.2012
Mine’s not an fabulous Napa trip hangover, but I too have a nasty cold. Yesterday’s chilly, wet weather + my feeling awful had me in the kitchen baking cookies & making chili. I’m not ready to say goodbye to summer yet but boyyyy was it awesome smelling and warm in our house!
QC Laurie 09.14.2012
FYI for future reference, the skeevy liquid in the beans is actually good for you. This is where all of the starch from the beans are. If you include this starchy liquid, it acts as a thickening agent to any soup.
Hannah-lyz 09.14.2012
Whilst I don’t doubt it’s good for you, if you have a sensitive disposition with beans (i.e, they give you wind!) It’s better to drain and rinse them. It helps reduce the gassy effect!
Abbey 09.14.2012
Pasta e Fagioli is my favorite soup at OG and I get it every time! Also, I used to love Cheddar’s when I lived at home. I don’t have any around where i live now and most people haven’t even heard of it! I used to always get their chicken fingers and a virgin strawberry daquiri when I was younger. Delish!
Erin @ The Spiffy Cookie 09.14.2012
I just made a copycat recipe of their chicken and gnocchi soup. It was great and now I’ll have to make this!
Melissa 09.14.2012
This soup looks delicious, and I just want to let you know that you’re my hero for making food while sick. When I have a cold, it’s pretty much only microwave mac and cheese for me!
Mary 09.14.2012
This looks so good! I love making a big pot of soup on Sundays to take for lunch all week. Can’t wait to try this–thanks!
Jess S 09.13.2012
I made a big pot of Chicken Tortilla Soup tonight! The weather just called for it. It’s supposed to be a gorgeous weekend, though!
kathy 09.13.2012
You are so amazing!!! I have been dreaming for the day where I could find a legitimate recipe for the longest time.
Dream came through :)
Cathy 09.13.2012
Once it cools down more here, I am making this delicious recipe. Hope you feel better soon! I enjoy your wonderful postings every day.
Karna Pfeifer 09.13.2012
Thank you for this post! Anytime I eat out & there is Pasta Fagioli Soup on the menu I have to try it! I have the sniffles today too~ going to make this tomorrow! You are the best~
ALlison 09.13.2012
Pinned it! I love Olive Garden’s soup.
My husband has a bad cold too. It is so hard to avoid a cold when living with a sick person. Ick
Marci Johnson 09.13.2012
Sounds delicious. I love any combo or meat, tomatoes and pasta. :) And I guess veggies too……
kim@hungryhealthygirl 09.13.2012
Love olive garden’s salad and breadsticks! This soup definitely has me craving soups and chili. Time to break out the crockpot.
Lindsey 09.13.2012
Yummy! Definitely making this soon! :)
ashley 09.13.2012
lol i ve read both blog posts and i still can’t figure out the “meth teeth” reference
Iowa Girl Eats 09.13.2012
Hahaha, it’s right below the picture of the wines in the wood box with the name “Corison” on it:
https://iowagirleats.com/2012/09/11/napas-must-see-dive-winery-iron-chef-morimoto-and-me/
Alexis 09.13.2012
I am so excited to see this recipe! Just the other day I was wishing for this soup, but sadly there aren’t any Olive Garden’s in my area. Perfect timing, thanks :) Get well soon!