Delicious Pasta Fagioli Soup

Ingredients:

1 pound ground beef

1 yellow onion finely diced

½ teaspoon kosher salt

3 cans (14.5 oz each) beef broth

1 can (14.5 oz) petite diced tomatoes do not drain

1 jar (24 oz) pasta sauce

1 cup thinly sliced celery

1 cup thinly sliced baby carrots

1 can (15 oz) kidney beans drained & rinsed

1 can (15 oz) cannellini beans drained & rinsed

1 teaspoon oregano

1 teaspoon dried basil

½ teaspoon kosher salt

½ teaspoon black pepper

8 oz uncooked small shell pasta (about 1½ cups dried)

Instructions:

Step 1:

In a large stock pot/soup pot, cook and crumble the ground beef, onion, and ½ teaspoon salt over medium-high heat.

When beef is no longer pink drain the excess grease from the pot.

Step 2:

Add beef broth, diced tomatoes, jarred pasta sauce, celery, carrots, beans, oregano, basil, salt & pepper.

Bring to a boil over medium-high heat.

Step 3:

Once boiling, cover the soup pot with a lid and reduce to medium-low heat.

Step 4:

Simmer for 30-40 minutes.

Remove the lid and give the soup a good stir a few times during the simmer time.

* Make sure the vegetables are tender and softened to your preference before proceeding with the recipe. Reduce the heat to low if the soup is getting too hot and sticking to the pot.

Step 5:

Add the uncooked small shell pasta and cover the pot with the lid.

Let simmer for an additional 10 minutes, or until the pasta is cooked to al dente or to your preference.

Step 1:

Serve with chopped fresh parsley and/or freshly grated parmesan cheese (optional).

Notes:

Versatile Protein: Ground beef is a common choice for this recipe, but you can easily swap it out for ground turkey or leave it out entirely for a vegetarian version.

Customizable Broth: While beef broth adds depth to the flavor, chicken or vegetable broth can be substituted, altering the taste slightly but still resulting in a delicious soup.

Fresh vs. Canned Tomatoes: While canned diced tomatoes are convenient, using fresh tomatoes can provide a different texture and flavor, requiring adjustments to cooking time and liquid levels.

Make-Ahead Option: This soup freezes well, making it a convenient option for meal prep. Simply thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

Homemade Pasta Sauce: While store-bought pasta sauce is convenient, homemade sauce can elevate the flavor of the soup, allowing for adjustments to seasoning according to personal taste.

Bean Varieties: The recipe calls for kidney beans and cannellini beans, but feel free to experiment with other bean varieties such as navy beans, black beans, or chickpeas.

Substitute for Celery: If celery is not available, additional carrots or other vegetables like bell peppers or zucchini can be used as substitutes.

Herb Choices: While dried herbs are used in the recipe, fresh herbs can provide a more vibrant flavor. Adjust the quantity accordingly, using approximately three times the amount of fresh herbs compared to dried.

Adjusting Soup Thickness: If the soup becomes too thick, simply add more broth or water until reaching the desired consistency.

Slow Cooker Option: This recipe can be adapted for a slow cooker, providing convenience for busy days. Brown the ground beef and onions before transferring to the slow cooker along with other ingredients, cooking on low for 6-8 hours or on high for 3-4 hours.

Nutrition Information:

Serving Size: 1 cup (approximately)

Frequently Asked Questions:

Can I use ground turkey instead of ground beef in this recipe?

Absolutely! Ground turkey is a great alternative to ground beef and will work well in this soup.

Just cook and crumble the ground turkey as instructed for the ground beef.

I’m a vegetarian. Can I omit the ground beef and still make this soup?

Of course! You can omit the ground beef entirely or substitute it with plant-based ground meat alternatives or extra beans for added protein and texture.

Can I use fresh tomatoes instead of canned diced tomatoes?

Yes, you can use fresh tomatoes instead of canned diced tomatoes if you prefer.

Simply dice fresh tomatoes and use them in place of the canned tomatoes.

Keep in mind that you may need to adjust the cooking time slightly as fresh tomatoes may release more liquid.

Is there a substitute for beef broth if I don’t have any on hand?

Yes, if you don’t have beef broth, you can use chicken broth or vegetable broth as a substitute.

The flavor profile of the soup may vary slightly depending on the broth used, but it will still be delicious!

Can I make this soup ahead of time and freeze it for later?

Absolutely! Pasta Fagioli Soup freezes well.

Once the soup has cooled completely, transfer it to airtight containers or freezer bags, leaving some space for expansion.

Store in the freezer for up to 3 months.

To reheat, simply thaw in the refrigerator overnight and then reheat on the stovetop or in the microwave until warmed through.

Can I use homemade pasta sauce instead of store-bought?

Definitely! Homemade pasta sauce can be used instead of store-bought for a fresher flavor.

Adjust seasoning accordingly.

Can I use other types of beans?

Yes, feel free to use your favorite beans or whatever you have on hand.

Great alternatives include navy beans, black beans, or chickpeas.

What can I substitute for celery if I don’t have any?

If you don’t have celery, you can substitute with additional carrots or other vegetables like bell peppers or zucchini.

Is it necessary to drain and rinse the beans?

Yes, draining and rinsing the beans helps remove excess sodium and starch, resulting in a cleaner flavor for the soup.

Can I use fresh herbs instead of dried?

Absolutely! Fresh herbs can provide a more vibrant flavor.

Use about three times the amount of fresh herbs compared to dried.

Can I freeze leftovers?

Yes, Pasta Fagioli Soup freezes well.

Store in airtight containers or freezer bags for up to 3 months.

Thaw overnight in the refrigerator before reheating.

What should I do if the soup is too thick?

If the soup is too thick, you can thin it out by adding additional broth or water until reaching your desired consistency.

Can I make this soup in a slow cooker?

Yes, you can adapt this recipe for a slow cooker.

Brown the ground beef and onions before transferring to the slow cooker along with other ingredients.

Cook on low for 6-8 hours or on high for 3-4 hours.