Pasta Fagioli Soup
A delightful and hearty soup combining tender pasta and rich flavors, perfect for family gatherings or cozy dinners.
Ingredients
For the Soup Base
- 2 Tbsp olive oil (divided) Adds a silky finish and enhances the flavors.
- 1 lb lean ground beef Juicy and tender, provides a satisfying protein base.
- 1.5 cups chopped yellow onion Adds sweetness and depth to the soup.
- 1 cup diced carrots Contributes color and sweetness.
- 1 cup diced celery Gives a refreshing crunch and aromatic profile.
- 3 cloves garlic (minced) Brings the dish alive with aroma.
- 3 cans (8 oz) tomato sauce Rich and creamy, coats the ingredients beautifully.
- 2 cans (14.5 oz) low-sodium chicken broth Provides a savory base.
- 0.5 cup water To adjust soup consistency.
- 1 can (15 oz) diced tomatoes Juicy bursts of flavor.
- 2 tsp granulated sugar Balances acidity of the tomatoes.
- 1.5 tsp dried basil Offers a fragrant, herbal aroma.
- 1 tsp dried oregano Adds an earthy flavor.
- 0.75 tsp dried thyme Enhances the overall taste.
- 0.5 tsp dried marjoram Provides a sweet, peppery touch.
- Salt and freshly ground black pepper (to taste) Essential for flavor enhancement.
- 1 cup dry ditalini pasta Tiny shapes that soak up the broth.
- 1 can (15 oz) dark red kidney beans (drained and rinsed) Creamy texture and rich flavor.
- 1 can (15 oz) great northern beans (drained and rinsed) Adds heartiness and protein.
- Romano or Parmesan cheese (finely shredded, for serving) A savory finish.
- 3 Tbsp fresh parsley (minced) Brightens the dish.
Instructions
Preparation
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the lean ground beef and cook until browned, about 5-7 minutes.
- Transfer the cooked beef to a plate and set aside.
- In the same pot, add the remaining tablespoon of olive oil, then add the chopped onion, diced carrots, and diced celery. Sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
Cooking
- Pour in the tomato sauce, low-sodium chicken broth, and water. Stir well.
- Add diced tomatoes, granulated sugar, dried basil, oregano, thyme, marjoram, and season with salt and pepper to taste.
- Bring the mixture to a gentle simmer, then reduce heat to low and let simmer for 20-25 minutes, stirring occasionally.
- While the soup simmers, cook the ditalini pasta according to package instructions. Drain and set aside.
- Return the cooked ground beef to the pot with the kidney beans and great northern beans.
- Add the cooked ditalini pasta and stir everything together, cooking for an additional 5 minutes.
Serving
- Ladle the soup into bowls and top with Romano or Parmesan cheese and minced fresh parsley.
Notes
For extra flavor, brown the ground beef with red pepper flakes. Use fresh parsley for contrast; replace ground beef with rotisserie chicken for a quicker option. Customize with your favorite vegetables.