Description
This Italian pasta fagioli soup is a hearty, comforting one-pot meal made with ground beef, beans, tender pasta, and a rich tomato-based broth. It’s filling without being heavy and perfect for cozy dinners or make-ahead meals.
Ingredients
2 Tbsp olive oil, divided
1 lb lean ground beef
1 1/2 cups chopped yellow onion
1 cup diced carrots
1 cup diced celery
3 cloves garlic, minced
3 (8 oz) cans tomato sauce
2 (14.5 oz) cans low-sodium chicken broth
1/2 cup water, plus more as needed
1 (15 oz) can diced tomatoes
2 tsp granulated sugar
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
1/2 tsp dried marjoram
Salt and freshly ground black pepper
1 cup dry ditalini pasta
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can great northern beans, drained and rinsed
3 Tbsp fresh parsley, minced
Romano or Parmesan cheese, for serving
Instructions
1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat and brown the ground beef until fully cooked. Drain fat and set beef aside.
2. Add the remaining olive oil to the pot, then sauté the onion, carrots, and celery until tender, about 6 minutes.
3. Stir in the garlic and cook for 1 minute until fragrant.
4. Add chicken broth, tomato sauce, water, diced tomatoes, sugar, basil, oregano, thyme, marjoram, and the cooked beef. Season with salt and pepper.
5. Bring to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes until vegetables are tender.
6. Meanwhile, cook the ditalini pasta separately according to package directions until al dente. Drain well.
7. Add the cooked pasta, kidney beans, and great northern beans to the soup. Add additional broth or water if needed.
8. Simmer for 1 minute, stir in parsley, and serve warm with grated Romano or Parmesan cheese.
Notes
For best leftovers, store the pasta separately and add it to individual servings when reheating. Thin the soup with extra broth if it thickens too much.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420