Quick & Cozy Barefoot Contessa Pasta Fagioli Soup Recipe

Pasta fagioli soup whispers comfort straight from rustic Italian kitchens, embodying hearty warmth in every spoonful.

Rich culinary traditions dance through this classic peasant dish, transforming humble ingredients into something magical.

Generations of home cooks have perfected this soul-satisfying combination that marries legumes with tender pasta.

Robust flavors intertwine delicately, creating a symphony of textures that feels both nostalgic and inviting.

Mediterranean ingredients meld together, promising a deeply nourishing experience that transcends simple meal preparation.

Each carefully crafted bowl represents more than sustenance – it’s a celebration of family, connection, and cultural heritage.

You’ll find yourself transported to a cozy Italian countryside with this heartwarming recipe: savor every delicious moment.

Why Contessa’s Pasta Fagioli Soup is the Ultimate Comfort Meal

• Savor Rich, Hearty Flavors: This pasta fagioli soup bursts with deep, comforting flavors from perfectly seasoned ground beef, aromatic herbs like basil and oregano, and a robust tomato base that warms you from the inside out.
• Enjoy Satisfying Texture Blend: The combination of tender vegetables, al dente ditalini pasta, and creamy beans creates a delightful mix of textures that make every spoonful exciting and interesting to eat.
• Quick and Easy Weeknight Meal: Whipped up in just 50 minutes, this one-pot wonder delivers restaurant-quality taste with minimal cooking skills required, making it perfect for busy home cooks who want a delicious dinner without complicated steps.
• Customize to Your Comfort: The recipe welcomes personal touches like adjusting seasonings, choosing between Romano or Parmesan cheese, and tweaking the broth thickness, allowing you to make the soup perfectly suited to your taste preferences.

Essential Ingredients for Contessa’s Pasta Fagioli Soup

• Ground Beef: A hearty protein that adds rich flavor and substance to the soup, best when lean for less grease.
• Ditalini Pasta: Small, short pasta perfect for soup, providing a delightful texture and bite.
• Kidney Beans, Great Northern Beans: Creamy protein-packed legumes that add thickness and nutrition to the soup.
• Onions, Carrots, Celery: Classic soup base vegetables that create a deep, aromatic foundation with sweet and savory notes.
• Garlic: Powerful flavor enhancer that adds depth and warmth to the soup.
• Chicken Broth: Provides a rich, savory liquid base that adds depth of flavor to the soup.
• Tomato Sauce, Canned Tomatoes: Creates a tangy, slightly sweet background that complements the meat and beans.
• Basil, Oregano, Thyme, Marjoram: Aromatic herbs that contribute complex, traditional Italian flavor profile.
• Olive Oil: Used for sautéing vegetables and adding a subtle, rich undertone.
• Salt, Pepper: Essential for balancing and enhancing the overall taste of the soup.
• Sugar: Subtle sweetener that balances the acidity of tomatoes.

Step-by-Step Instructions for Contessa’s Pasta Fagioli Soup

Step 1: Sizzle Ground Beef

Heat olive oil in a large pot over medium-high heat. Crumble ground beef into the pot and cook thoroughly. Drain excess fat and transfer beef to a separate plate.

Step 2: Sauté Aromatic Vegetables

• Diced onions
• Chopped carrots
• Sliced celery

Cook vegetables until softened, about 6 minutes. Stir in minced garlic and cook for 1 additional minute.

Step 3: Build the Soup Base

• Chicken broth
• Tomato sauce
• Water
• Canned tomatoes
• Sugar
• Basil
• Oregano
• Thyme
• Marjoram
• Cooked beef

Season with salt and pepper to taste. Bring to a boil, then reduce heat to medium-low. Cover and simmer, occasionally stirring, until vegetables become tender (15-20 minutes).

Step 4: Prepare Pasta

Cook ditalini pasta according to package instructions, removing from heat when pasta is still slightly firm.

Step 5: Combine Soup Components

• Kidney beans
• Great Northern beans

Adjust consistency by adding extra broth or water if desired.

Step 6: Final Touch and Serve

Simmer for 1 more minute. Sprinkle chopped parsley throughout. Serve piping hot, topped with grated Romano or Parmesan cheese.

Pro Tips for Making Perfect Pasta Fagioli Soup

• Boost Flavor Depth: Crush dried herbs between fingers, releasing intense aromatics that elevate the soup's taste profile instantly.
• Perfect Pasta Texture: Cook ditalini slightly undercooked, allowing it to soften gently in the hot soup without becoming mushy.
• Clean Bean Technique: Thoroughly rinse canned beans to eliminate excess sodium and remove any unwanted metallic undertones.
• Precise Veggie Prep: Uniformly dice onions, carrots, and celery to ensure even cooking and consistent soup texture.
• Caramelization Magic: Brown ground beef carefully, developing a golden crust that adds rich, deep flavor to the entire soup base.

How to Keep Contessa’s Pasta Fagioli Soup Fresh

• Freeze Wisely: Pour cooled soup into freezer-safe containers, leaving 1-inch headspace for expansion. Exclude pasta during freezing to maintain optimal texture and prevent mushy noodles from absorbing too much liquid.
• Refrigeration Strategy: Store soup in glass or ceramic containers with tight-sealing lids to lock in freshness. Keep pasta separate in a different container, adding it only when ready to reheat and serve, ensuring crisp and perfectly cooked pasta.
• Reheating Technique: Thaw frozen soup overnight in the refrigerator for even temperature distribution. Warm gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. Cook fresh pasta separately and add just before serving to preserve its delightful al dente texture.

Fun Variations for Contessa’s Pasta Fagioli Soup

• Vegetarian Bean Bonanza: Swap ground beef with plant-based crumbles or extra firm tofu for a protein-packed meatless version that keeps all the original soup's hearty flavors.
• Spicy Mediterranean Mix: Add red pepper flakes, swap some herbs with za'atar seasoning, and include chopped chorizo for a bold Mediterranean-inspired profile that brings exciting heat and depth.
• Harvest Veggie Upgrade: Incorporate roasted butternut squash, sweet potatoes, and kale to create a nutrient-dense autumn-inspired soup that transforms the classic recipe with seasonal vegetables.
• Creamy Comfort Edition: Stir in a splash of heavy cream or half-and-half at the end, blend a portion of the soup to create a richer texture, and top with crispy pancetta bits for extra indulgence.

Final Thoughts on Contessa’s Pasta Fagioli Soup

Pasta fagioli emerges as a hearty Italian classic that warms souls and satisfies hunger with its rich blend of Mediterranean flavors.

Classic comfort meets nutritious ingredients in this Barefoot Contessa masterpiece, transforming simple components into a remarkable meal.

Robust beef, tender beans, and perfectly cooked pasta create a symphony of textures that dance across palates.

Generous herbs infuse depth while vegetables provide essential nutrients and complex flavor profiles.

Cheese sprinkled on top elevates this soup from ordinary to extraordinary, making each spoonful a delightful experience.

Passionate home cooks and soup enthusiasts: dive into this recipe, share your culinary adventure on social media, spark conversations about its deliciousness, and inspire fellow kitchen explorers with your gastronomic creativity.

Barefoot Contessa Pasta Fagioli Soup Recipe

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4.6 from 24 reviews

• Total Time: 50 minutes
• Yield: 6 1x

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Description

Ina Garten’s pasta fagioli soup brings rustic Italian comfort to your kitchen with hearty beans, savory pancetta, and rich tomato broth. Home cooks will savor each spoonful of this classic peasant dish that warms from the first delicious bite.

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Ingredients

Scale 1x2x3x

Proteins and Meat:

• 1 lb lean ground beef

Vegetables:

• 1 ½ cups chopped yellow onion
• 1 cup diced carrots (about 2 medium)
• 1 cup diced celery (about 3 stalks)
• 3 cloves garlic, minced (1 tablespoon)

Canned and Liquid Ingredients:

• 3 (8 ounces) cans of tomato sauce
• 2 14.5 ounces cans of low-sodium chicken broth
• ½ cup water, then more as desired
• 1 (15 ounces) can of diced tomatoes
• 1 (15 ounces) can dark red kidney beans, drained and rinsed
• 1 (15 ounces) can of great Northern beans, drained and rinsed

Herbs, Spices, and Seasonings:

• 2 tablespoons olive oil, divided
• 2 teaspoons granulated sugar
• 1 ½ teaspoons dried basil
• 1 teaspoon dried oregano
• ¾ teaspoon dried thyme
• ½ teaspoon dried marjoram
• Salt and freshly ground black pepper

Pasta and Toppings:

• 1 cup dry ditalini pasta
• Finely shredded Romano or Parmesan cheese, for serving
• 3 tablespoons minced fresh parsley

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Instructions

1. Heat 1 tablespoon (15 milliliters) of olive oil in a large Dutch oven over medium-high heat. Crumble the ground beef into the pot and cook thoroughly until the meat is no longer pink, breaking it into small pieces during cooking.
2. Drain excess fat from the beef and transfer to a clean plate, reserving the meat for later use.
3. Add the second tablespoon (15 milliliters) of olive oil to the same pot. Sauté the chopped onions, diced carrots, and sliced celery until vegetables become tender and slightly translucent, approximately 5-7 minutes.
4. Incorporate minced garlic and cook for an additional 45-60 seconds, stirring continuously to prevent burning.
5. Pour in the chicken broth, tomato sauce, water, diced canned tomatoes, sugar, and dried herbs including basil, oregano, thyme, and marjoram. Return the cooked beef to the pot and season with salt and black pepper to taste.
6. Bring the mixture to a rolling boil, then reduce heat to low. Cover and simmer for 15-20 minutes, occasionally stirring to prevent sticking and ensure even cooking of vegetables.
7. Meanwhile, prepare ditalini pasta according to package instructions, cooking until al dente and slightly firmer than fully cooked.
8. Drain the pasta and add it to the soup along with kidney beans and great northern beans. Adjust liquid consistency by adding extra broth if needed.
9. Simmer for an additional 1-2 minutes to meld flavors and heat beans thoroughly.
10. Remove from heat, sprinkle with fresh chopped parsley, and serve hot. Garnish with freshly grated Romano or Parmesan cheese for added flavor.

Notes

• Gather fresh, high-quality ingredients to elevate the soup’s overall taste and nutritional value.
• Chop vegetables uniformly to ensure even cooking and consistent texture throughout the dish.
• Brown ground beef thoroughly to develop deep, rich flavor and remove excess fat before adding other ingredients.
• Use low-sodium broth to control salt content and allow for personalized seasoning.
• Store leftovers in airtight containers, keeping the soup fresh and delicious for quick future meals.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 366
• Sugar: 4 g
• Sodium: 572 mg
• Fat: 11 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 10 g
• Protein: 23 g
• Cholesterol: 57 mg