Soup Recipes

Pasta Fagioli Soup

February 12, 2020 /

My husband and I were recently out for lunch….WITHOUT THE KIDDOS!!! That alone was a privilege:) We went out to eat at the Olive Garden and I usually order the soup, salad, and bread (with the addition of couple wines) and my husband ordered some pasta dish. He decided to order soup and he tried the pasta fagioli soup (It’s an Italian soup which means a soup made with beans and pasta in English.) He usually doesn’t rave about much so I was startled at how much he loved the soup. I tried it and I really liked it as well and as a cook my new mission was set…I’m going to recreate this soup! I think the soup tastes like an Italian version of chili w/o the chili taste. It’s a pretty simple soup to make and very hearty. I suggest serving this with some crusty bread and topping it with some grated Parmesan.

Ingredients:

  • 1# of ground beef
  • 1# of ground Italian sausage (I used mild but if you like spice go for the hot)
  • 1 tablespoon of olive oil
  • 2 carrots shredded
  • 4 stalks of celery chopped
  • 3 cloves of garlic crushed
  • 1 onion chopped
  • 28 oz of fire roasted red tomatoes diced
  • 16 oz of kidney beans drained
  • 16 oz of pinto beans drained
  • 4 cups of beef stock
  • 3 tsp of oregano
  • 1 tsp of salt
  • 1 tsp of pepper
  • 4 tsp of parsley
  • 1 tsp of basil
  • 1 bay leaf
  • 1 jar of your favorite spaghetti sauce (28 oz)
  • 1/4 cup of ditalini pasta (uncooked)
  • 1/2 cup of grated Parmesan for topping

Directions:

Start by browning ground beef and sausage in a large skillet, drain fat (leave a couple tablespoons of fat to saute vegetables) Set aside. Next you want to add olive oil and reserved beef fat to a large dutch oven or soup pot and saute all the vegetables over medium heat until tender. Add beef stock, beef and sausage, spaghetti sauce, tomatoes, beans, seasonings, and simmer for about 30 minutes stirring frequently, add pasta and continue to simmer until pasta is cooked through. (If you feel your soup is too thick you can add more broth…if you feel it’s too thin your soup will thicken as it stands due to the pasta and beans but if you want it thicker take a ladle of beans out of the soup and puree it and then add back to soup.) Top with Parmesan and serve with some crusty bread!!

 

Enjoy,

XOXOXO Jessi