Pasta e Fagioli Soup Recipe

Having kids has changed a lot of things. I knew it would change a lot of things, but one thing that I didn’t count on was that once the kids came along, we pretty much stopped going out to eat.

Trying to wrangle four kids seven and under while out to eat doesn’t always work out so well. So, we grab a little takeout here and there, but we almost never take the whole crew out to eat.

Since we don’t eat out very often, I make versions of restaurant meals that we like at home. This pasta e fagioli soup recipe tastes similar to the same-named Olive Garden soup.

This soup is very easy to make, and it comes together pretty quickly. This soup is also very hearty. I like to serve it with bread (I’ll have the recipe for the bread shown in the picture coming up soon).

More Soup Recipes!

• Lentil Sausage Soup
• Wisconsin Cauliflower Soup
• Slow Cooker Smoky White Bean and Sausage Soup

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Pasta e Fagioli Soup Recipe

Hearty pasta e fagioli soup recipe

Author: i heart eating

Prep Time: 15 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 20 minutes

Course: Main Course, Soup

Servings: 8

Print Recipe

Ingredients

• 1 pound lean ground beef
• 1 cup diced white or yellow onion
• 1 cup chopped peeled carrot
• 1 cup chopped celery
• 4 cloves garlic minced
• 1 1/2 tablespoons Italian seasoning
• 1 1/2 tablespoons dried sweet basil
• 2-14.5 ounce cans diced tomatoes
• 15 ounce can tomato sauce
• 15 ounce can red kidney beans drained and rinsed
• 15 ounce can Great Northern beans drained and rinsed
• 2 1/2 cups V-8 juice
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• parmesan rind optional
• 8 ounces dry ditali pasta
• Grated parmesan cheese optional

Instructions

1. Brown ground beef in a Dutch oven or large saucepan over medium heat.

2. Drain most of the grease, and return beef to the pot. 

3. Stir in onion, carrot, celery, and garlic. 

4. Saute vegetables until soft, about 5-10 minutes.

5. Stir in seasonings, and let cook for 30 seconds.

6. Add the remaining ingredients except for pasta, and stir to combine. 

7. Reduce heat to medium-low, cover, and simmer for 50 minutes.

8. In a separate pot, cook pasta to al dente according to package directions.

9. Stir cooked and drained pasta into soup, and let cook for an additional 5 minutes.

10. Remove parmesan rind before serving, if using.

11. Top with grated parmesan cheese, if desired.

Recipe Notes

*Nutrition values are estimates.

Nutrition facts per serving (1g)

Calories: 339kcal

Fat: 3g

Saturated fat: 1g

Cholesterol: 35mg

Sodium: 910mg

Potassium: 1070mg

Carbohydrates: 51g

Fiber: 9g

Sugar: 8g

Protein: 24g

Vitamin A: 72.1%

Vitamin C: 37.8%

Calcium: 12.5%

Iron: 29%

Adapted from Top Secret Restaurant Recipes 2.