I love cooking Italian. Truly, it's a whole thing that involves wine and Mambo Italiano radio on Pandora...I love it! When I stumbled across this recipe for Pasta Fagioli, or Pasta Fazool, by Cooking Classy last week I quickly realized I had to try it, so I did.
I will say that it was a bit of work, but it was worth every single bit of it! Everyone in the family loved this recipe and it made enough that we ate if for three days.
You have to try this amazing zoup! If you do try it, let me know what you think! I must agree with Dean Martin: That's Amore!
Homemade Pasta Fagioli Soup Recipe
This pasta fagioli recipe is a MUST that you can’t miss out on. It’s one of the ultimate comfort food and truly one of the best soups you’ll make!
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 like I do?), it has such a delicious satisfying flavor, it’s so hearty and it’s a dinner everyone agree on.
Plus this is super easy to make, nothing complicated here and it all comes together in one pot!
What Does Pasta e Fagioli Mean?
The Italian term “pasta e fagoili” translates in English to pasta and beans. It’s a hearty soup consisting of plenty of the two.
What Ingredients go into Pasta Fagioli?
Ground beef. Use at least 80% lean ground beef. You can also try it with half Italian sausage.
Olive oil. This is used for sauteing the veggies so you won’t need much.
Yellow onion, carrots, celery, garlic and parsley. These fresh vegetables add layers of flavor.
Canned tomato sauce, diced tomatoes, kidney beans, great northern beans, and low-sodium chicken broth. These canned ingredients make this a weeknight friendly recipe cutting way down on prep.
Sugar. This very small amount just balances the acidity of the canned tomatoes. If preferred you can omit it.
Dried oregano, basil, thyme, marjoram. If you don’t have all the different dried herbs then you can just use an Italian seasoning blend. Use 1 Tbsp.
Ditalini pasta. In a pinch another small pasta will work fine here like macaroni or even orzo.
Parmesan cheese. Shredded Romano will work great too.
How to Make Pasta Fagioli Soup:
Cook beef in a pot, drain and transfer beef.
Saute veggies in same pot.
Add broth, tomato sauce, canned tomatoes, sugar, dried herbs and beef.
Simmer until veggies are tender.
Cook ditalini.
Add pasta and beans to soup warm briefly then stir in parsley.
How to Store:
Store pasta e fagioli soup (separate from pasta) for up to 3 days in the refrigerator in an airtight container. I like to store in individual microwave safe containers to I can reheat individual portions straight from the fridge.
Pasta e Fagioli Soup {Olive Garden Copycat Recipe}
This Pasta e Fagioli is one of my all time favorite soups and one of my most popular recipes! It's loaded with vegetables and brimming with Italian flavor. It's perfectly comforting, hearty and absolutely delicious!
Servings: 6 servings
Prep15 minutes Cook35 minutes Ready in: 50 minutes
Ingredients
2 Tbsp olive oil, divided
1 lb lean ground beef
1 1/2 cups chopped yellow onion
1 cup diced carrots (about 2 medium)
1 cup diced celery (about 3 stalks)
3 cloves garlic, minced (1 Tbsp)
3 (8 oz) cans tomato sauce
2 14.5 oz cans low-sodium chicken broth
1/2 cup water, then more as desired
1 (15 oz) can diced tomatoes
2 tsp granulated sugar
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
1/2 tsp dried marjoram
Salt and freshly ground black pepper
1 cup dry ditalini pasta
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can great northern beans, drained and rinsed
Finely shredded Romano or Parmesan cheese , for serving
3 Tbsp minced fresh parsley
Instructions
Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.
Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.
Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.
Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.
Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.
Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired.
Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.
Notes *If you don't plan on eating all of the soup right away I recommend adding the pasta to individual servings. Otherwise pasta gets soggy and absorbs too much broth.
Nutrition Facts Pasta e Fagioli Soup {Olive Garden Copycat Recipe} Amount Per Serving Calories 540Calories from Fat 126 % Daily Value* Fat 14g22% Saturated Fat 4g25% Cholesterol 49mg16% Sodium 718mg31% Potassium 1616mg46% Carbohydrates 70g23% Fiber 13g54% Sugar 12g13% Protein 35g70% Vitamin A 4375IU88% Vitamin C 24mg29% Calcium 150mg15% Iron 8mg44% * Percent Daily Values are based on a 2000 calorie diet. Nutrition values are estimates only. See full disclaimer here.
Course: Main Course Cuisine: American Keyword: Pasta Fagioli Author: Jaclyn
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