This Pasta Fagioli soup is a classic that’s easy to make at home! This version is gluten and dairy-free and can be made paleo and AIP-friendly.

Pasta Fagioli Soup

Pasta Fagioli soup was always on repeat at my house growing up! It’s my dad’s favorite, and my mom was always making it. Pasta e Fagioli translates to “pasta and beans”, and this soup is traditionally made with a tomato broth, vegetables, and a blend of different beans. It’s comforting, flavorful, and veggie-packed!

This version is gluten and dairy-free, and with some tweaking, it can also be made paleo and AIP.

The Ingredients for Pasta Fagioli soup

• Ground Beef.
• Cannelini Beans. I highly recommend using the beans if you can, but if you don’t tolerate them, you can add extra veggies instead!
• Salt, Pepper, Dried Oregano, and Dried Basil.
• Olive Oil.
• White Onion, Celery, Carrots, and Garlic. These vegetables saute and bring so much flavor to the dish!
• Diced Tomatoes and Tomato Sauce. If you do not tolerate tomatoes, you can omit the tomato and sub nomato sauce.
• Beef Broth. I love Kettle & Fire’s broths!
• White Wine Vinegar.
• Gluten-Free Elbow Pasta. I like Jovial pasta and you can sub cassava pasta for paleo/AIP.
• Nutritional Yeast.
• Parsley.

How to make Pasta Fagioli Soup

• Brown the ground beef. Using a large dutch oven or stockpot, add the ground beef and crumble the ground beef until browned. Lightly season with salt, pepper, oregano, and basil. Set aside.
• Add the olive oil to the pan along with the onion, celery, and carrots. Saute for 5-6 minutes or until fork-tender. Add the garlic and saute for about a minute or until lightly fragrant.
• Add the diced tomato, tomato sauce, broth, beans, white wine vinegar, additional seasonings, and cooked ground beef. Bring to a boil.
• Stir in the uncooked pasta and stir well. Reduce to a simmer for 10 minutes or so, stirring often until the pasta is cooked to your liking.
• Serve! Serve topped with chopped parsley and stir in nutritional yeast if a cheesy flavor is desired! Season further with salt and pepper to taste. 

Can you make this recipe ahead of time?

This recipe is best within 24 hours as the pasta can absorb the liquid if it’s in the fridge too long. The best way around this is to cook the pasta separately and add a little less broth to the soup!

How do you make this recipe AIP?

• Omit the black pepper.
• Omit the tomato and sub nomato sauce. It’s not as rich in color this way, but it still tastes great!
• Omit the cannellini beans and sub more veggies.

You’ll also love…

• Lasagna Soup
• Cabbage Roll Soup
• Pizza Soup

Pasta Fagioli Soup {Gluten-free}

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Michelle
• Prep Time: 20
• Cook Time: 30
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stove Top
• Cuisine: Italian
• Diet: Gluten Free

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Ingredients

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• 1 lb ground beef
• Salt and pepper to taste
• 2 tsp dried oregano, divided
• 2 tsp dried basil, divided
• 1 tbsp olive oil
• 1/2 white onion, diced
• 1 cup celery, diced
• 2 cups carrots, diced
• 3 cloves garlic, minced
• 1 15 oz can diced tomatoes (see notes for AIP)
• 1 8 oz can tomato sauce (see notes for AIP)
• 1 can cannellini beans, drained and rinsed (see note for paleo/AIP)
• 5 cups beef broth
• 1 tbsp white wine vinegar
• 1 cup gluten-free elbow pasta (sub cassava pasta for paleo/AIP)
• 1 tbsp nutritional yeast, optional
• 2 tbsp parsley, chopped

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Instructions

1. Using a large dutch oven or stockpot, add the ground beef and crumble the ground beef until browned. Lightly season with salt, pepper, oregano, and basil. Set aside.
2. Add the olive oil to the pan along with the onion, celery, and carrots. Saute for 5-6 minutes or until fork-tender. Add the garlic and saute for about a minute or until lightly fragrant.
3. Add the diced tomato, tomato sauce, broth, beans, white wine vinegar, additional seasonings, and cooked ground beef. Bring to a boil.
4. Stir in the uncooked pasta and stir well. Reduce to a simmer for 10 minutes or so, stirring often until the pasta is cooked to your liking.
5. Serve topped with chopped parsley and stir in nutritional yeast if a cheesy flavor is desired! Season further with salt and pepper to taste. 

Notes

To make this soup AIP, omit the pepper and sub 3 cups of nomato sauce for the tomato. Omit the beans and sub more veggies.

All nutrition facts are estimated and will vary.

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Nutrition

• Serving Size: 1
• Calories: 469
• Fat: 8.3g
• Carbohydrates: 58.2g
• Fiber: 10.4f
• Protein: 41.4g

Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats