Hearty Pasta Fagioli Soup (Gluten-Free) Recipe

Introduction

Pasta Fagioli Soup is a comforting and hearty Italian-inspired dish perfect for any season. This gluten-free version combines tender ground beef, vegetables, beans, and pasta in a flavorful tomato broth. It’s easy to prepare and satisfying for the whole family.

Ingredients

• 1 lb ground beef
• Salt and pepper to taste
• 2 tsp dried oregano (divided)
• 2 tsp dried basil (divided)
• 1 tbsp olive oil
• ½ white onion (diced)
• 1 cup celery (diced)
• 2 cups carrots (diced)
• 3 cloves garlic (minced)
• 1 15 oz can diced tomatoes
• 1 8 oz can tomato sauce
• 1 can cannellini beans (drained and rinsed)
• 5 cups beef broth
• 1 tbsp white wine vinegar
• 1 cup gluten-free elbow pasta
• 1 tbsp nutritional yeast (optional)
• 2 tbsp parsley (chopped)

Instructions

1. Step 1: In a large dutch oven or stockpot, crumble and brown the ground beef. Season lightly with salt, pepper, half of the oregano, and half of the basil. Remove the beef and set aside.
2. Step 2: Add olive oil to the same pot, then sauté the onion, celery, and carrots for 5 to 6 minutes until tender. Add the garlic and cook for another minute until fragrant.
3. Step 3: Stir in the diced tomatoes, tomato sauce, beef broth, cannellini beans, white wine vinegar, remaining oregano and basil, and the cooked ground beef. Bring the mixture to a boil.
4. Step 4: Add the uncooked gluten-free pasta and mix well. Reduce heat to a simmer and cook for about 10 minutes, stirring frequently, until the pasta is tender.
5. Step 5: Serve the soup topped with chopped parsley and, if desired, stir in nutritional yeast for a cheesy flavor. Adjust seasoning with salt and pepper to taste.

Tips & Variations

• Use cassava pasta to make this recipe paleo- and AIP-friendly.
• For a vegetarian version, substitute ground beef with mushrooms and use vegetable broth.
• Add a splash of lemon juice before serving to brighten the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, adding a little broth if the soup has thickened. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any gluten-free pasta shape will work. Just adjust the cooking time according to the pasta’s package instructions.

Is this recipe suitable for freezing?

Absolutely. Pasta Fagioli freezes well; however, the pasta may absorb some liquid and become softer after freezing. To prevent this, undercook the pasta slightly before freezing.

Hearty Pasta Fagioli Soup (Gluten-Free) Recipe

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★★★★★

4.7 from 64 reviews

This hearty Gluten-Free Pasta Fagioli Soup combines ground beef, cannellini beans, diced tomatoes, and gluten-free pasta in a flavorful broth seasoned with oregano, basil, and garlic. It’s a comforting, protein-packed Italian-inspired soup that’s perfect for a cozy meal and caters to gluten-free diets with optional adaptations for paleo and AIP preferences.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Meat and Seasonings

• 1 lb ground beef
• Salt and pepper to taste
• 2 tsp dried oregano (divided)
• 2 tsp dried basil (divided)

Vegetables and Aromatics

• 1 tbsp olive oil
• ½ white onion, diced
• 1 cup celery, diced
• 2 cups carrots, diced
• 3 cloves garlic, minced

Tomatoes and Beans

• 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)

Liquids and Others

• 5 cups beef broth
• 1 tbsp white wine vinegar
• 1 cup gluten-free elbow pasta (cassava pasta can be used for paleo/AIP)
• 1 tbsp nutritional yeast (optional)
• 2 tbsp parsley, chopped

Instructions

1. Brown the Ground Beef: In a large dutch oven or stockpot, add the ground beef and crumble it while cooking until browned. Lightly season with salt, pepper, 1 tsp dried oregano, and 1 tsp dried basil. Once browned, set the beef aside.
2. Sauté Vegetables: Using the same pot, add olive oil and then the diced onion, celery, and carrots. Sauté for 5 to 6 minutes or until the vegetables are fork-tender. Add the minced garlic and sauté for about one minute until fragrant.
3. Add Tomatoes, Beans, and Broth: Stir in the canned diced tomatoes, tomato sauce, beef broth, and rinsed cannellini beans. Add 1 tbsp white wine vinegar and the remaining oregano and basil. Add the cooked ground beef back to the pot and bring the mixture to a boil.
4. Cook the Pasta: Stir in the uncooked gluten-free pasta thoroughly. Reduce the heat to a simmer and cook for about 10 minutes, stirring often, until the pasta is tender but not mushy.
5. Finish and Serve: Remove from heat and stir in chopped parsley and nutritional yeast if using for a cheesy flavor. Taste and adjust salt and pepper as needed. Serve hot.

Notes

• For AIP (Autoimmune Protocol) diet, choose compliant canned tomatoes and tomato sauce or substitute with fresh pureed tomatoes.
• For Paleo/AIP variations, substitute cannellini beans with paleo-friendly beans or omit.
• Use cassava pasta or other grain-free gluten-free pasta options for paleo or AIP compliance.
• Nutritional yeast is optional and adds a cheesy flavor without dairy.

Keywords: Pasta Fagioli Soup, Gluten-Free Soup, Italian Soup, Ground Beef Soup, Cannellini Beans, Hearty Soup