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.
Keyword pasta e fagioli soup, pasta fagioli soup, soup recipe
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Servings 8(1 1/2 cups each) people
1lblean ground beef
1yellow onionfinely diced
3cans (14.5 oz each)beef broth
1can (14.5 oz)petite diced tomatoesdo not drain
1jar (24 oz)spaghetti sauce
1cupthinly sliced celery
1cupthinly sliced carrots
1can (15 oz)kidney beansdrained & rinsed
1can (15 oz)cannellini beansdrained & rinsed
8ozdried small shell pastaabout 1½ cups
In a LARGE stock pot, cook ground beef, onion, and ½ teaspoon salt over medium-high heat. Crumble beef as you cook it until no longer pink. Drain.
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 and freeze. 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 quart 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.