Best Pasta Fagioli Soup
With a tomato based broth, lean ground beef, ditalini pasta, beans and plenty of herbs and spices, this heartwarming soup is one you'll make again and again.
Servings: 16 -20 servings
Calories: 281kcal
Equipment
- Soup Bowls
- Wooden Spoons
Ingredients
- 3 pounds lean ground beef
- 3 tablespoons olive oil
- 1 large onion diced
- 2 cups diced celery
- 6-8 cloves garlic minced
- 12 cups beef broth
- 1 28 oz. can crushed tomatoes
- 1 6 oz. can tomato paste
- 2 tablespoons Italian seasoning
- Salt and pepper to taste
- 2 cups uncooked ditalini or other small pasta
- 2 15 oz. cans cannelini beans, drained
- Chopped fresh parsley for garnish
- Parmesan cheese for garnish
Instructions
- In a large Dutch oven over medium heat, cook beef until no longer pink. Drain and set aside.
- In the same pot, heat the olive oil. Add the onion, celery, and garlic and cook until vegetables are tender, about 8 minutes. Stir in the beef broth, crushed tomatoes and tomato paste.
- Stir in the Italian seasoning, and salt and pepper, to taste. Cover and simmer for about 1 hour.
- Stir in the cooked ground beef, along with the pasta. Simmer until the pasta is tender, about 10 minutes. Add the beans and cook until heated through.
- Serve hot topped with fresh parsley, Parmesan cheese, and a drizzle of olive oil.
Video
Nutrition
Serving: 1g | Calories: 281kcal | Carbohydrates: 19g | Protein: 25g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 61mg | Sodium: 636mg | Fiber: 2g | Sugar: 1g