Description
This hearty Pasta e Fagioli Soup combines lean ground beef, a medley of vegetables, beans, and ditalini pasta in a flavorful tomato-based broth. Italian seasoning enhances the savory profile, making it a comforting, protein-packed meal perfect for any day.
Ingredients
Scale
Meat and Oil
- 1 pound lean ground beef
- 1 Tablespoon olive oil
Vegetables
- 1 cup diced carrots
- 1 cup diced onions
- 1 cup diced celery
- 4 cloves garlic, minced
Tomatoes and Sauces
- 15 oz diced tomatoes
- 15 oz tomato sauce
- 8 oz tomato sauce
Beans
- 15 oz dark kidney beans, drained and rinsed
- 15 oz northern beans, drained and rinsed
Liquids and Seasonings
- 4 cups chicken broth
- 1 Tablespoon Italian seasoning
- salt and pepper, to taste
Pasta
- 1 cup ditalini pasta
Instructions
- Brown the Ground Beef: Heat a large stock pot over medium-high heat. Add the ground beef, breaking it up with a spoon, and cook for 5-6 minutes until it is no longer pink. Remove the beef from the pot and set aside.
- Sauté Vegetables: Return the pot to medium heat and add the olive oil. Stir in the diced carrots, onions, and celery. Cook for 6-7 minutes until the onions become translucent and the vegetables begin to soften. Add the minced garlic and cook for an additional minute until fragrant.
- Add Tomatoes, Beans, and Broth: Pour in the diced tomatoes, both tomato sauces, drained beans, chicken broth, and Italian seasoning. Stir everything together until well combined. Bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low and let the soup simmer for about 20 minutes to allow flavors to meld. Season with salt and pepper to taste.
- Cook the Pasta (Option 1): Stir in the uncooked ditalini pasta during the last 10 minutes of simmering. Cook until the pasta is tender.
- Cook the Pasta (Option 2): Alternatively, cook the pasta separately according to the package instructions, then add it to each serving bowl just before eating to keep it from getting mushy.
- Serve: Ladle the soup into bowls and optionally top with grated Parmesan cheese and fresh parsley or basil for added flavor and garnish.
Notes
- You can substitute ground beef with ground turkey for a leaner alternative.
- For a vegetarian version, omit the meat and use vegetable broth instead of chicken broth.
- Adjust Italian seasoning to personal preference or use fresh herbs like oregano and basil.
- Storing pasta separately helps maintain its texture if you plan to refrigerate leftovers.
- This soup keeps well in the refrigerator for up to 4 days and freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Pasta e Fagioli, Italian soup, bean soup, pasta soup, ditalini pasta soup, hearty soup, lean ground beef soup
