Pasta e Fagioli Soup just hits the spot; especially now that the weather is starting to cool off.  Invite someone over and enjoy some soup together!

Pasta e Fagioli Soup

I made this Pasta e Fagioli Soup the other night; however I doubled the batch.  It turned out to be a good thing that I doubled it, as my married kids showed up hungry and had some hungry kids with them!  Through the years, I have learned to make plenty of food, so when my children brought their friends home, I could say “there is soup (or whatever I made that day) in the fridge”.  I do like having food on hand, because someone is always hungry.  I even had enough soup to take to my neighbor that is a widow.  You will enjoy this recipe.

Pasta e Fagioli Soup
Recipe Type: Soup
Author: Amy
Prep time:
Cook time:
Total time:
Serves: 10 people
  • 1 Tablespoon Olive oil
  • 1 lb. ground beef
  • 1/2 cup onion (chopped)
  • 1 garlic clove (minced)
  • 2 (14.5 ounce) cans of Beef broth or Chicken broth
  • 3 – 4 medium carrots (peeled and slice)
  • 2 – 3 stalks of celery (diced)
  • 2 (14.5 ounce) cans of Petite Diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon oregano
  • 1/2 teaspoon dried thyme
  • 1 1/4 teaspoon basil
  • 1/8 teaspoon dried marjoram
  • 3 bay leaves
  • 3/4 teaspoon salt
  • Pepper to taste
  • 1 cup Ditalini pasta
  • 1 (14.5 ounce) can red kidney beans, (drained and rinsed)
  • 1 (14.5 ounce) can great northern beans, or cannellini, (drained and rinsed)
  1. Heat olive oil in a a large skillet, add ground beef and brown. (Depending on how much time you have, you can cook this in a slow cooker or a large heavy pot).
  2. Drain ground beef and set it aside.
  3. Saute onion until translucent, (about 4 – 5 minutes on medium heat) add garlic and saute an additional 1 minute, and then remove from heat.
  4. Cook broth, carrots, and celery over medium heat; cook just until tender.
  5. Reduce to a simmer and add tomato sauce, oregano, thyme, basil, marjoram, bay leaves, salt, pepper, ground beef, onions and garlic.
  6. Cook ditalini pasta according to package directions, just until done; (do not over cook as the soup is hot and it will keep cooking and go too soft).
  7. About 20 minutes before serving add the beans.
  8. Right before serving add the cooked pasta.
  9. Slow cooker:
  10. One half hour before serving, add drained beans and pasta (uncooked).
  11. Discard the bay leaves.
  12. If soup is too thick you can add more broth.
Slow Cooker Instructions
  1. After adding the ground beef and onion to the slow cooker, add the rest of the ingredients, except the beans and pasta, (they will go too soft) and cook on low for 6 – 7 hour or high 3 – 4 hours.
  2. Discard bay leaves.
  3. Serve while nice and hot.
  4. Optional: Sprinkle with Parmesan or Mozzarella cheese.


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