Pasta Fagioli Soup Recipe
This easy recipe for pasta fagioli soup is a hearty, classic Italian soup made with pantry staples. It’s full of ground beef, veggies, and beans in a delicious tomato broth.
Servings: 8 people
Calories: 385kcal
Ingredients
- 1 pound ground beef recommend 85/15
- 1 cup onion diced, yellow or white
- 1 cup celery diced
- 1 cup carrots diced
- 1 28-ounce can crushed tomatoes
- 1 can white beans drained
- 1 can kidney beans drained
- 5 cups beef broth
- 24 ounces marinara sauce store bought or homemade
- 1½ teaspoons garlic powder
- 1 tablespoon Italian seasoning
- 1 cup ditalini pasta
Instructions
- Heat a large pot over medium high heat then add the ground beef, diced onion, diced celery, and diced carrots. Cook, stirring occasionally, until the onions are transparent and the meat is just slightly pink.
- Add the crushed tomatoes, white beans, kidney beans, marinara sauce, and beef broth. Stir to combine. Add the garlic powder and Italian seasoning.
- Bring to a boil, then reduce to a simmer and continue to cook for about 20 minutes. Add the pasta and cook for 10 more minutes, or until the pasta is cooked.
- Remove from the heat and cool for a few minutes. Serve with crusty bread, or top with parsley and/or grated parmesan cheese. Enjoy!
Notes
Storing leftovers: store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.
Reheating: put soup into a dutch oven or sauce pot and warm over medium heat, stirring occasionally, until warmed through. Make-ahead: if you plan to make this soup ahead of time, keep the pasta separate from the soup. It will taste better once reheated.
Nutrition
Calories: 385kcal | Carbohydrates: 46g | Protein: 23g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 1156mg | Potassium: 1244mg | Fiber: 9g | Sugar: 10g | Vitamin A: 3322IU | Vitamin C: 18mg | Calcium: 130mg | Iron: 6mg