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Bowl of pasta e fagioli with ditalini, white beans, kale and sausage
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5 from 2 votes

One Pan Pasta e Fagioli Soup (Stanley Tucci Inspired)

A hearty, one-pan Italian pasta fagioli soup loaded with savory ground beef, tender pasta, creamy beans, and a rich tomato broth that's pure comfort in every spoonful.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Dinner, Main Course, Soup
Cuisine: American, Italian, Mediterranean
Keyword: 45 Minute Dinner, Comfort Food, Copycat, Date Night, Dinner, Family Dinner, Healthy, Italian, Kid Friendly, Pasta, Quick Dinner, Soup, Soup Recipe, The Cooking Mawma
Servings: 6

Equipment

  • 1 Dutch oven

Ingredients

  • 2 tbsp olive oil
  • 1 white/yellow onion diced
  • 1 large carrot diced
  • 1 red bell pepper diced
  • 1 tbsp Italian seasoning
  • 1 tsp dried thyme
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1 lb ground beef I use 80/20
  • 7 garlic cloves minced
  • 3 tbsp tomato paste
  • 8 cups beef broth
  • 1 24oz jar marinara sauce or tomato sauce
  • 1 15 oz can cannellini or white navy beans drained or rinsed
  • 2 bay leaves
  • 1 parmesan cheese rind optional, but highly recommended!
  • 1 cup dry Ditalini pasta or any small pasta
  • 2 handfuls kale stemmed and chopped

Optional Garnishes

  • fresh squeeze of lemon juice
  • freshly grated Parmesan cheese
  • red pepper flakes
  • drizzle of olive oil

Instructions

  • In a large, deep, stock pot or Dutch oven, add olive oil on medium heat.
  • Add onions, carrots, bell peppers, Italian seasoning, dried thyme, salt and pepper. Cook for 6-8 minutes until softened, stirring often.
  • Add garlic and cook another minute.
  • Add ground beef and cook until browned.
  • Add tomato paste and cook for 2-3 minutes, then mix.
  • Add beef broth, tomato or marinara sauce, drained beans, bay leaves, and rind of parmesan (if using).
  • Increase heat to medium-high and bring to a boil.
  • Once boiling, reduce heat to medium-low and simmer the soup. Allow the soup to simmer, uncovered, for 30 minutes, stirring occasionally.
  • After 30 minutes of simmering, add the uncooked pasta and cook for 9-10 minutes, or under tender.
  • Stir in chopped kale and taste for salt, add more if needed.
  • Remove parmesan cheese rind (if added) and bay leaves.
  • Serve soup with optional garnishes and enjoy!

Nutrition

Calories: 393kcal | Carbohydrates: 29g | Protein: 22g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 2288mg | Potassium: 663mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2850IU | Vitamin C: 34mg | Calcium: 86mg | Iron: 4mg