Pasta fagioli soup is so warm, comforting, and bursting with flavor. Convenient canned spaghetti sauce and beef broth form the base for this soup and then it’s loaded with ground beef, vegetables, beans, tomatoes, and tender pasta. Serve with garlic bread or crusty rolls and you have a hearty dinner soup.
PASTA FAGIOLI SOUP RECIPE
When temperatures get cold the only thing I want is a big bowl of hot soup. Soup is my #1 comfort food. And it’s also the best because the leftovers are perfect for lunch for a few days after.
And because most soup recipes make a lot, they’re also perfect to freeze for an easy meal later.
You may know this pasta fagioli soup from Olive Garden. I have never had it so I can’t say if it’s a copycat or not but I do know that this soup is AMAZING. The “secret” ingredient is a jar of spaghetti sauce and trust me when I say that it totally makes this soup crazy delicious.
The directions say to let the soup simmer for at least 30 minutes and please actually do that. The flavor develops into this rich and almost creamy like soup while it simmers. It really is so yummy, so promise me you will let it simmer for the full 30 minutes!
Spend that 30 minutes to continue binge watching (so guilty here!) your favorite Netflix show. Or do something more fun and practical like break up fights between your two oldest kids, pick up all the dishes from the kitchen floor because your 1 year old likes to empty the cabinets, or clean up the chocolate milk that my 3 year old has spilled for the 3rd time in one day. Yes, this is my life people. Real life 🙂
Serve this pasta fagioli soup with some garlic bread because dipping the bread into the hearty broth is heaven. I will usually buy a bag of frozen pre-cooked crusty French rolls and then heat them in the oven for 10 minutes.
They are crispy on the outside but soft in the center. Perfect for dipping into this soup. Or of you want to get real fancy then try my soft & fluffy 1 hour rollsto dip into this soup. Just thinking about that combo has my mouth watering and now I’m starving!
- 1 lb lean ground beef
- 1 yellow onion (finely diced)
- 1/2 teaspoon salt
- 3 cans (14.5 oz each) beef broth
- 1 can (14.5 oz) petite diced tomatoes (undrained)
- 1 jar (24 oz) spaghetti sauce
- 1 cup thinly sliced celery
- 1 cup thinly sliced carrots
- 1 can kidney beans (drained and rinsed)
- 1 can cannellini beans (drained and rinsed)
- 1 teaspoon ground oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 oz dried small shell pasta (about 1 1/2 - 2 cups)
In a LARGE stock pot, cook ground beef, onion, and 1/2 teaspoon salt over medium-high heat. Crumble beef as you cook it until no longer pink. Drain if needed.
Add beef broth, diced tomatoes, spaghetti sauce, celery, carrots, beans, oregano, basil, salt & pepper. Bring to a boil. Once boiling, cover pot with lid and reduce to medium-low heat.
Simmer for 30-40 minutes. Vegetables should be tender and you may have to lift the lid and check on it 1 or 2 times to stir it and make sure it's not burning or too hot. Reduce heat to low, if needed.
Add pasta and cover with lid. Let simmer for an additional 10 minutes or until the pasta is cooked.
Serve with fresh parsley and parmesan cheese.
Leftovers will keep in the fridge for several days or divide the leftovers into quart-sized Ziploc bags. Just add some additional water or beef broth when reheating soup from the freezer.
I use 2 can low-sodium beef broth + 1 can regular beef broth. If you use all regular beef broth then you may not need to add the additional 1/2 teaspoon salt. Vice versa, if you use all low-sodium beef broth, then you may need to add additional salt. Taste and add/subtract to your desired amount.
Use a jar of classic spaghetti sauce or a jar of the basil & garlic spaghetti sauce. You don't want to pick a super loaded flavor of spaghetti or else that is what will shine through in the soup. Go with a plainer/more classic flavor.
You will more than likely need to add some water or beef broth when you reheat the leftovers of this soup. I always freeze the leftovers because it makes a lot. I use quarts-sized freezer bags. To reheat, I add the soup to a pot and then add just a small amount of water. Like any soup with pasta, the soup thickens quite a bit once the pasta is cooked.
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