Hearty Pasta Fagioli Soup


  • 1 lb lean ground beef
  • 1 yellow onion finely diced
  • ½ teaspoon salt
  • 3 cans (14.5 oz each) beef broth
  • 1 can (14.5 oz) petite diced tomatoes do not drain
  • 1 jar (24 oz) spaghetti sauce
  • 1 cup thinly sliced celery
  • 1 cup thinly sliced carrots
  • 1 can (15 oz) kidney beans drained & rinsed
  • 1 can (15 oz) cannellini beans drained & rinsed
  • 1 teaspoon ground oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 8 oz dried small shell pasta about 1½ cups
Hearty Pasta Fagioli Soup


  1. In a LARGE stock pot, cook ground beef, onion, and ½ teaspoon salt over medium-high heat. Crumble beef as you cook it until no longer pink. Drain.
  2. Add beef broth, diced tomatoes, spaghetti sauce, celery, carrots, beans, oregano, basil, salt & pepper. Bring to a boil. Once boiling, cover pot with lid and reduce to medium-low heat.
  3. Simmer for 30-40 minutes. Vegetables should be tender and you may have to lift the lid and check on it 1 or 2 times to stir it and make sure it's not burning or too hot. Reduce heat to low, if needed.
  4. Add pasta and cover with lid. Let simmer for an additional 10 minutes or until the pasta is cooked.
  5. Serve with fresh parsley and parmesan cheese.
  6. Leftovers will keep in the fridge for several days or divide the leftovers into quart-sized Ziploc bags and freeze. Just add some additional water or beef broth when reheating soup from the freezer.

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