I absolutely love pasta fagioli soup. My family does too and after the blizzard that we all went through a few days ago, it was the number one request for dinner. This soup is super yummy and comes together for a hearty, healthy and filling family meal in around 30 minutes. There is nothing like warming up to a bowl of delicious homemade soup after shoveling heavy wet fallen snow. I think you will enjoy this one too. Serve it up with a nice crusty baguette. I promise, you might find yourself licking the bowl after!
1 pound of ground beef
1 8 0z can of tomato sauce
1 8 oz can of diced tomatoes
1 box (32 0z) beef broth
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons dried parsley
3 cloves garlic diced
1 yellow onion diced
1 cup uncooked ditalini pasta
1/2 teaspoon black pepper
salt to taste
1 8 oz can kidney beans, drained unrinsed
1 small bag of frozen vegetable (corn, carrots, green beans, peas). You can also just add carrots and celery too for a traditional take.
1/4 cup of Parmesan Romano cheese (in the can from Trader Joe’s)
- In a large stock pot, brown the beef, garlic and onions together in a bit of olive oil.
- Next add the the remainder of the ingredients except for the cheese and simmer for 20 minutes until the pasta is tender.
- Last, add the cheese, stir well until combined and serve hot.
This pasta fagioli soup recipe is also easily transitions from the stovetop to the crock pot as well. Simply add all the ingredients to the crock pot except for the cheese and pasta. Simmer on high for 4-5 hours or low for 6 to 8 hours. You can add the pasta to the soup an hour before it is done in the crock pot. Stir in the cheese 5 minutes prior to serving.