Pasta Fagioli Soup is hearty, filling and oh, so delicious! The perfect winter one-pot meal! This Italian favorite is full of rich flavors and loaded with beans, pasta, veggies, and beef in a silky tomato broth.
INGREDIENTS
- ½ to 1 pound ground beef (or bulk Italian Sausage)
- 1 small onion chopped (about 1 cup)
- 3 ribs celery chopped (about 1 cup)
- 2 carrots shredded (about 2 cups)
- 1 teaspoon kosher salt
- 8 grinds fresh black pepper
- 3 cloves garlic minced
- 1 teaspoon Italian Seasoning
- 1 15oz can cannellini or any white beans drained and rinsed
- 1 15oz can kidney or red beans drained and rinsed
- 1 28oz can diced or whole tomatoes, chopped with juices
- 4 cups chicken stock
- 2 cups water
- 1½ cups ditalini pasta
- chopped parsley for garnish optional
- Parmesan cheese for serving
INSTRUCTIONS
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In a large soup pot or dutch oven over medium heat, brown the beef. As it’s browning, move it to one side of the pot and saute the onion, celery and carrot in the other side using the fat from the beef. About 15 minutes, season with salt and pepper.
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When beef is browned and veggies are softening, add garlic and Italian Seasoning.
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Add all other ingredients, cover, lower heat to medium low. Simmer 30 to 40 minutes or until pasta is cooked.
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Garnish with parsley and serve with Parmesan cheese. As the soup sits, you may need to add another cup of water if it becomes too thick.
NOTES
- Make Ahead Instructions – A big pot of soup is a great make ahead meal prep for the week! Just store it in airtight containers, preferably glass, and reheat in the microwave or on the stovetop. You could also make it ahead but skip simmering it, store it in the fridge in the soup pot, and then simmer the whole thing for 30 minutes to finish cooking on the night you want to eat it.
- Freezer Instructions – Cool your containers overnight in the fridge first, then freeze for up to 6 months. Thaw overnight in the fridge before reheating.
- Wait to add the pasta if you plan to let the soup simmer on the stove longer than 30 minutes or if you want to make this in a slow cooker. All the other ingredients would be fine to simmer on low but the pasta will overcook if it sits too long.
