Description
Hearty and comforting Pasta e Fagioli Soup combines ground beef, vegetables, beans, and small pasta in a flavorful tomato and herb broth. This classic Italian-inspired soup is perfect for a filling meal, garnished with Parmesan cheese and fresh parsley.
Ingredients
Scale
Main Ingredients
- 1 ½ lb. Ground beef
- 1 Medium onion, chopped
- 1 cup Chopped carrots
- 1 cup Finely chopped celery
- 4 cups Chicken broth
- 3 cups Tomato sauce
- 1 cup Dry small pasta, cooked to your liking (any small pasta will do)
- 1 can Diced tomatoes, undrained
- 1 can Kidney beans, drained and rinsed
- 1 can Northern beans, drained and rinsed
- 3 tsp Minced garlic
- Salt and pepper to taste
Herbs and Seasonings
- 2 tsp Basil
- 1 tsp Oregano
- ½ tsp Thyme
- 2 tsp Granulated sugar
Optional Garnish
- Parmesan cheese
- Chopped fresh parsley
Instructions
- Brown the ground beef: Place the ground beef into a large deep pot over medium-high heat and cook until it begins to brown.
- Add vegetables: Mix in the chopped onion, carrots, and celery. Cook together until the meat is fully browned and the vegetables start to soften. Drain any excess grease from the pot.
- Season and sauté: Add salt, pepper, basil, oregano, thyme, and minced garlic to the pot. Sauté the mixture for another 30 seconds to develop the flavors.
- Add liquids and simmer: Reduce the heat to low-simmer, then pour in the chicken broth, tomato sauce, diced tomatoes with their juice, and granulated sugar. Stir well to combine. Cover the pot and let it cook for 20 minutes to meld the flavors.
- Add beans and pasta: Stir in the drained kidney beans, northern beans, and cooked pasta. Continue cooking the soup for an additional 5 minutes to heat everything through.
- Serve and garnish: Ladle the soup into bowls and garnish with freshly chopped parsley and grated Parmesan cheese if desired. Serve hot.
Notes
- You can substitute ground turkey or chicken to reduce the fat content.
- Use low-sodium chicken broth to control salt levels.
- Any small pasta shape such as ditalini, elbow macaroni, or small shells works well in this soup.
- For a vegetarian version, omit the ground beef and use vegetable broth instead of chicken broth.
- Leftover soup tastes great the next day as flavors continue to develop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Pasta e Fagioli, Italian soup, ground beef soup, bean soup, tomato pasta soup, hearty soup
