Name: Pasta Fagioli Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 pound lean ground beef; 1 ½ cups chopped yellow onion; 1 cup diced carrots; 1 cup sliced celery; 1 tablespoon minced garlic; 2 ½ cups tomato sauce; 3 cups low-sodium beef broth; 1 cup uncooked gluten-free small pasta (like ditalini); 1 can dark red kidney beans, drained and rinsed; 1 can cannellini beans, drained and rinsed

Description

Warm and inviting, this Pasta Fagioli Soup Recipe is a delightful blend of hearty beef, nutritious beans, and vibrant vegetables simmered in a flavorful tomato broth. Perfect for family dinners or cozy nights in, this soup is not only easy to make but also incredibly versatile. With simple ingredients and straightforward steps, even novice cooks can impress their loved ones with this Italian comfort food. You can serve it as a main dish or a starter at gatherings, and it’s an excellent option for meal prep—freezing well for those busy weeknights. Enjoy the rich flavors that warm the soul with every spoonful.

Ingredients

Scale

1 pound lean ground beef
1 ½ cups chopped yellow onion
1 cup diced carrots
1 cup sliced celery
1 tablespoon minced garlic
2 ½ cups tomato sauce
3 cups low-sodium beef broth
1 cup uncooked gluten-free small pasta (like ditalini)
1 can dark red kidney beans, drained and rinsed
1 can cannellini beans, drained and rinsed

Instructions

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Brown the ground beef thoroughly.
Drain excess fat, then add another tablespoon of oil to the pot. Sauté onions, carrots, and celery until tender (about 5 minutes). Stir in minced garlic and cook for an additional 30 seconds.
Add Italian seasoning, granulated sugar, salt, black pepper, beef broth, tomato sauce, water, and crushed tomatoes to the pot. Bring to boil; reduce heat to medium-low and simmer until vegetables are tender.
Cook gluten-free pasta separately according to package instructions until al dente.
Stir in cooked pasta along with drained kidney beans and cannellini beans into the soup. Adjust seasoning as needed.
Serve warm garnished with chopped fresh parsley and grated Romano or Parmesan cheese.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main
Method: Simmering
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 600mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 20g
Cholesterol: 70mg

Keywords: Use fresh ingredients for maximum flavor. Customize by adding more vegetables or substituting different proteins like turkey. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to three months.