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.
duchessbelle 11.08.2013
Curious whether it’d work if the pasta was cooked in the soup broth instead of separately… Anything to get out of doing another dish!
Iowa Girl Eats 11.11.2013
Sure, I think that’d be ok! I’d just add 2 or 3 extra cups of broth.
Marie Leclerc 11.03.2013
This soup is excellent; however, I had Olive Gardens soup this week, and it did not have any meat. Another difference I noticed was OG had zucchini in it.
Becky 10.27.2013
Another hit from IGE! I travel a ton for work, so I like making big batches of soups, etc., when I am home so I know my husband isn’t eating McD’s the whole time I’m gone. This was a winner!
Dawn 10.15.2013
Had this at OG once and knew I had to make it for myself. Came across your recipe and made it tonight! Good enough to invite my mom over tomorrow for lunch! Lol
Copycat Olive Garden's Pasta e Fagioli | Kids Crafts and Cooking 10.02.2013
[…] Olive Garden’s Pasta e Fagioli and I looked on one of my favorite blogs and why yes she had a recipe all right! Â This soup is awesome! Â It’s nice and hearty with great Italian flavors! Â It […]
Mary Ann 09.15.2013
I am going to try this recipe – it is the best I’ve seen in searching for similar Olive Garden Pasta e Fagioli soup. I LOVE THE WAY YOU PREENTED EVERYTHING with all the pictures!
Thank You!
kay 08.26.2013
Love love love this soup
30 Blogs with the Best Copy Cat Recipes « House Sitting Jobs 07.03.2013
[…] Copycat Olive Garden Pasta e Fagioli Soup […]
trasloco-casa 05.15.2013
Non mi capita mai di fare commenti sui blog che leggo, ma in questo caso faccio un’eccezione, perché il blog merita davvero e voglio scriverlo a chiare lettere.
Joe 05.02.2013
My variation of this recipe uses my homemade mild Italian sausage instead of ground meat, 2 fire-roasted red peppers diced, and 1 26oz. jar of non-meat spaghetti sauce. A different twist with another dimension of flavor. Yours looks excellent!
Kathy 04.19.2013
Thanks for the recipe I made today and very good for this cold day in April
Chang 03.30.2013
My husband loves this type of soup!!!Thanks for the recipe!
Olive Garden Pasta e Fagioli Soup : I Love To Cook 03.17.2013
[…] For more details please visit this link : iowagirleats […]
Eileen 03.12.2013
Definitely going to try it
Ashley 02.27.2013
I pinned this a while back and am finally going to get around to making it. My toddler loves this type of soup, and I’m excited to give it a shot at home. My husband is Italian, so Olive Garden stuff is usually off limits, but I used to go there a lot and always loved this soup. Thanks for the recipe! :)
Olive Garden Pasta E Fagioli Soup « Delicious Recipes 02.20.2013
[…] Olive Garden Pasta E Fagioli Soup […]
Olive Garden Pasta e Fagioli Soup | Copycat Crafts 02.13.2013
[…] LINK:Â Copycat Olive Garden Pasta e Fagioli Soup | Iowa Girl Eats. […]
Barbara 01.31.2013
Loved this recipe and so did the whole family. Tastes just like OG. Thanks for sharing!
tec 01.28.2013
This was awesome! Made it tonight, had some for dinner and now my hubby has lunch for a couple days…makes a lot! So easy to make and soooo good. Only thing I changed was doubled the garlic and didn’t put in a parm ring. I will try it next time with half italian sausage for the meat like someone suggested. Thanks for the recipe!
Sharnette 01.08.2013
This was delicious! Thank you so much for posting this.