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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!
Course Main Course, Soup
Cuisine Italian
Keyword Olive garden Soup, Pasta Fagioli
Prep Time 15 minutes
Cook Time 46 minutes
Servings 6 Servings
Calories 712kcal
Author Jen

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