Pasta Fagioli Soup

Pasta   Fagioli is one of my favorite soups! It’s on heavy rotation at my house (especially during those colder months) because we all love it so much! It has incredible flavor and it’s jam-packed with goodness making it a soup that’s fit to be the main dish.

Pasta  Fagioli Recipe

This recipe is a MUST that you can’t miss out on! It’s one of the best comfort foods if you ask me. Hence why this is actually my third time sharing it (I don’t think I’ve ever done that with a recipe, I just really want to make sure you try this one).

I love that it has lots of veggies and a good amount of protein from the beef and the beans, and of course, I can’t get enough of that delicious Italian flavor.

Another great thing about this soup is the addition of pasta (along with the beef and beans) it makes this soup extra filling.

After one bite I have the feeling this will be your go-to Pasta e Fagioli soup. And yes, it is actually even better than Olive Gardens!

Since sharing this soup 6 years ago it has become a reader favorite recipe. And of course a family favorite too – everyone in my family loves this soup.

You’ll love that it uses ingredients that are commonly kept on hand (do you store ground beef in the freezer as I do?), it has such a delicious satisfying flavor, it’s so hearty and it’s a dinner we can all agree on. Plus this is easy to make, nothing complicated here.

All-around win! Try it and let me know how you like it.

Pasta Fagioli Soup~ just like Olive Garden

You Need:

  • 2 lbs ground beef
  • 1 onion, chopped
  • 3 carrots, chopped
  • 4 stalks celery, chopped
  • 2 (28 ounces) cans diced tomatoes, undrained
  • 1 (16 ounces) can red kidney beans, drained
  • 1 (16 ounces) can white kidney beans, drained
  • 3 (10 ounces) can beef stock
  • 3 teaspoons oregano
  • 2 teaspoons pepper
  • 5 teaspoons parsley
  • 1 teaspoon Tabasco sauce (optional)
  • 1 (20 ounces) jar spaghetti sauce
  • 8 ounces pasta

Directions:
1. Sauté beef in oil in large 10-quart pot until beef starts to brown.
2. Add onions, carrots, celery, and tomatoes and simmer for about 10 minutes.
3. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles.
4. Simmer until celery and carrots are tender, about 45 minutes.
5. NOTES: Makes 9 quarts! Just cut the recipe down for smaller batches.

This entry was posted in Soups.