Hearty Pasta Fagioli Soup Recipe: A Comforting Italian Classic

Ingredients:

• 2 Tbsp olive oil, divided
• 1 lb lean ground beef
• 1 1/2 cups chopped yellow onion
• 1 cup diced carrots (about 2 medium)
• 1 cup diced celery (about 3 stalks)
• 3 cloves garlic, mincced (1 Tbsp)
• 3 (8 oz) cans tomato sauce
• 2 (14.5 oz) cans low-sodium chicken broth
• 1/2 cup water, plus more as needed
• 1 (15 oz) can diced tomatoes
• 2 tsp granulated sugar
• 1 1/2 tsp dried basil
• 1 tsp dried oregano
• 3/4 tsp dried thyme
• 1/2 tsp dried marjoram
• Salt and freshly ground black pepper, to taste
• 1 cup dry ditalini pasta
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can great northern beans, drained and rinsed
• Finely shredded Romano or Parmesan cheese, for serving
• 3 Tbsp minced fresh parsley

Preparation:

This Pasta Fagioli Soup is a hearty, comforting Italian classic that’s perfect for cozy evenings. Packed with lean ground beef, tender vegetables, and two types of beans, it’s a nutritious and satisfying meal. The blend of herbs and spices adds depth, while the ditalini pasta provides a delightful texture. Follow this easy recipe to create a warm, flavorful soup that’s sure to become a family favorite.

1. Heat 1 Tbsp olive oil in a large pot over medium-high heat. Crumble in the ground beef and cook, stirring occasionally, until fully browned. Drain excess fat and transfer the beef to a plate. Set aside.
2. In the same pot, heat the remaining 1 Tbsp olive oil. Add the chopped onions, carrots, and celery. Sauté over medium-high heat until tender, about 6 minutes. Add the minced garlic and sauté for 1 minute longer.
3. Stir in the chicken broth, tomato sauce, water, diced tomatoes, sugar, basil, oregano, thyme, and marjoram. Return the cooked beef to the pot and season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and let it simmer, stirring occasionally, until the vegetables are soft, about 15–20 minutes.
5. While the soup simmers, cook the ditalini pasta according to the package instructions, aiming for al dente.
6. Add the cooked and drained pasta to the soup, along with the kidney beans and great northern beans. If the soup is too thick, thin it with a little more broth or water.
7. Let the soup cook for 1 minute longer. Stir in the minced fresh parsley and serve warm, topped with finely shredded Romano or Parmesan cheese.

Enjoy this delicious, hearty Pasta Fagioli Soup that’s perfect for any season!