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an overhead view of this pasta fagioli soup recipe inside of a stoneware bowl with handles and crispy bread
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5 from 4 votes

Pasta Fagioli Soup

When the weather starts to cool off there is something about a nice bowl of soup! It's full of comfort and warmth and just does the body good. This Pasta Fagioli Soup is nice and meaty while balanced out with delicious beans, and veggies and topped off with pasta!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Dish, Soups/Chilis
Cuisine: American, Italian
Keyword: creamy potato soup recipe, Pasta Fagioli Soup
Servings: 8
Calories: 354kcal

Ingredients

  • 1 pound ground beef
  • 1 cup small onion diced
  • 1 cup large carrot julienned
  • 3 stalks of celery chopped, ( 1 cup)
  • 2 cloves garlic
  • 2 14.5 oz cans diced tomatoes
  • 1 15 oz can red kidney beans with liquid
  • 1 15 oz great northern beans with liquid
  • 1 15 oz can tomato sauce
  • 1 12 oz can V-8 juice
  • 1 - tablespoon white vinegar
  • 1 ½ - teaspoon salt
  • 1 - teaspoon oregano
  • 1 - teaspoon basil
  • ½ - teaspoon pepper
  • ½ - teaspoon thyme
  • ½ - pound ½ package ditali pasta

Instructions

  • Brown the ground beef in a large saucepan or post over medium heat. Drain off most of the fat
  • Add onion, carrot, celery, and garlic and sauté for 10 minutes
  • Add remaining ingredients, except pasta and simmer for 1 hour. Or in the slow Cooker on high for 2 to 4 hours or low for 4 to 8 hours.
  • About 10 minutes before serving, cook pasta in 1 ½ quarts of boiling water over high heat. Cook for 9-10 minutes or just until pasta is al dente, drain. 

Notes

I like to keep the pasta separate and add to each bowl of soup but you can add pasta to the large pot of soup. If you do add it Simmer for 5 - 10 minutes and serve!

Nutrition

Serving: 11 serving | Calories: 354kcal | Carbohydrates: 38g | Protein: 27g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 50mg | Sodium: 933mg | Fiber: 11g | Sugar: 8g