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Pasta Fagioli

Pasta Fagioli is a traditional Italian soup made easy with canned beans, veggies, and ground beef. It's better than Olive Garden!
Prep Time15 minutes
Cook Time46 minutes
Course: Main Course, Soup
Cuisine: Italian
Keyword: Olive garden Soup, Pasta Fagioli
Servings: 6 Servings
Author: Jen CIncyshopper

Ingredients

  • 1 lb lean Ground Beef
  • 1 tbsp Olive Oil
  • 1/2 medium Onion diced
  • 1 1/2 medium Carrots sliced
  • 2 stalks Celery sliced
  • 1 tbsp minced Garlic
  • 1 1/2 tsp Basil
  • 2 tsp Oregano
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 tsp Crushed Red Pepper Flakes
  • 24 oz jar Spaghetti Sauce
  • 32 oz Vegetable Beef or Chicken Broth
  • 1/2 cup Water
  • 14.5 oz can Diced Tomatoes
  • 1/2 tsp Sugar
  • 1 cup dry Ditalini Pasta
  • 15.5 oz can Dark Red Kidney Beans drained
  • 15.5 oz can Great Northern Beans drained
  • 3 tbsp Parsley chopped

Instructions

  • Crumble ground beef in a large pot over medium high heat. Cook until browned.
  • Drain fat from ground beef.
  • Transfer beef to a plate and set aside.
  • Heat olive oil in the pot over medium high heat.
  • Add onions, carrots and celery and cook about 20 minutes.
  • Add garlic, basil, oregano, pepper flakes, salt and pepper.
  • Stir well for about 1 minute to blend.
  • Add cooked beef, broth, spaghetti sauce, water, tomatoes, sugar, salt and pepper.
  • Stir to mix well, then bring to a boil,
  • Add dry pasta and drained beans.
  • Reduce heat to medium low, cover and simmer 20 minutes, stirring occasionally.
  • Garnish with parsley.

Notes

Cook pasta separately if not serving immediately.

Nutrition

Calories: 712kcal | Carbohydrates: 114g | Protein: 49g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 1036mg | Potassium: 2484mg | Fiber: 25g | Sugar: 10g | Vitamin A: 11016IU | Vitamin C: 39mg | Calcium: 206mg | Iron: 12mg