Pasta Fagioli Soup

by Sheryl

Pasta Fagiolo Soup is one of my favorite rotations as it fits to be the main dish. It has all those amazing flavors that I love so much, it is packed, and one of the best comfort food that you should not miss. I make this more during colder months. It warms my soul, it gives me comfort, and I love a nice, delicious soup to fight off the cold. Pasta e Fagioli means pasta and beans, it is a traditional Italian soup that you can make in a breeze. It is a whole meal soup, therefore, I believe a must-have in every household. A seriously delicious soup that is heartwarming, healthy, and a classic. This hits the sweet and spice spot, but you can make it with or without Tabasco. But I like it with Tabasco, again it is all up to you. Have a bowl of this hearty, warming, filling soup in a breezy night.


2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounces) cans diced tomatoes, undrained
1 (16 ounces) can red kidney beans, drained
1 (16 ounces) can white kidney beans, drained
3 (10 ounces) can beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounces) jar spaghetti sauce
8 ounces pasta

How to make Pasta Fagioli Soup

Step 1: In a large 10-quart pot with oil, sautee the beef until it starts to brown.

Step 2: Stir in the onions, carrots, celery, and tomatoes. Let it simmer for approximately 10 minutes.

Step 3: Drain and rinse the beans before adding them into the pot.

Step 4: Pour the beef stock into the pot and add in the organic, pepper, Tabasco, spaghetti sauce, and noodles.

Step 5: Simmer for about 45 minutes or until the celery and carrots are tender.

Step 6: Serve hot. Enjoy!

This makes 9 quarts. Or you can cut the recipe down to serve smaller batches.

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