Pasta Fagioli Soup Recipe
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Pasta Fagioli Soup Recipe
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Full of pasta, beans, vegetables, and ground beef, this easy pasta fagioli soup recipe makes a warm and comforting meal. This hearty soup is easy to make and perfect for a chilly day! The veggies, spices, and broth come together to ensure there is flavor in every bite.
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Ingredients
- 1 lb ground beef
- 1 cup ditalini pasta
- 1 (15 oz) can cannellini beans
- 3 cups chicken broth
- 2 cups crushed tomatoes
- 1 cup white onion Diced
- 1 cup celery Diced
- 1 cup carrot Diced
- 1 teaspoon garlic salt
- ½ tablespoon Italian seasoning
Instructions
- Cook your ground beef in a large pot over medium-high heat for about 7 minutes, or until it is no longer pink in the middle. Use a wooden spoon or spatula to break up the meat as it cooks.
- Drain the excess grease from the pot and add in the celery, onion carrot, garlic salt, and Italian seasoning. Continue cooking for an additional 5 minutes, stirring frequently.
- Add the cannellini beans, pasta, chicken broth, and crushed tomatoes. Stir the soup to combine the ingredients and bring the soup to a low boil.
- Once the soup is boiling, cover it with a lid and reduce the heat to a simmer. Allow the soup to simmer over low heat for 15 minutes, or until the pasta is fully cooked.
- Serve and enjoy!
Notes
- You can make your own Italian seasoning by combining equal parts garlic salt, oregano, basil, onion powder, and thyme.
- Feel free to use whatever ground beef you have on hand. Since you are going to drain the fat anyway you can use ground beef with any fat percentage. You can also substitute ground beef for ground sausage.
- We like to top our fagioli soup with freshly chopped basil, parsley, or freshly grated parmesan cheese.
- You can make your own Italian seasoning by combining equal parts garlic salt, oregano, basil, onion powder, and thyme.
- Feel free to use whatever ground beef you have on hand. Since you are going to drain the fat anyway you can use ground beef with any fat percentage. You can also substitute ground beef for ground sausage.
- We like to top our fagioli soup with freshly chopped basil, parsley, or freshly grated parmesan cheese.
- Swap out the cannellini beans for kidney beans or another firm bean.
Nutrition Information
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Calories
2111kcal
(106%)
Carbohydrates
196g
(65%)
Protein
116g
(232%)
Fat
97g
(149%)
Saturated Fat
36g
(180%)
Polyunsaturated Fat
4g
Monounsaturated Fat
40g
Trans Fat
6g
Cholesterol
336mg
(112%)
Sodium
6072mg
(253%)
Potassium
4082mg
(117%)
Fiber
24g
(96%)
Sugar
43g
(86%)
Vitamin A
22938IU
(459%)
Vitamin C
67mg
(74%)
Calcium
471mg
(47%)
Iron
20mg
(111%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 2111 kcal
% Daily Value*
| Calories | 2111kcal | 106% |
| Carbohydrates | 196g | 65% |
| Protein | 116g | 232% |
| Fat | 97g | 149% |
| Saturated Fat | 36g | 180% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 40g | 200% |
| Trans Fat | 6g | 300% |
| Cholesterol | 336mg | 112% |
| Sodium | 6072mg | 253% |
| Potassium | 4082mg | 87% |
| Fiber | 24g | 96% |
| Sugar | 43g | 86% |
| Vitamin A | 22938IU | 459% |
| Vitamin C | 67mg | 74% |
| Calcium | 471mg | 47% |
| Iron | 20mg | 111% |
* Percent Daily Values are based on a 2,000 calorie diet.
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