Easy Pasta Fagioli Soup Recipes

Beef and Bean Pasta Fagioli

This hearty version combines ground beef, kidney beans, white beans, tomatoes, pasta sauce, broth, carrots, oregano, and small pasta. It makes a filling one-pot dinner and is easy to adjust with different beans or vegetables.

Yield: About 10-12 servings

Cooking method: Stovetop

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 onion, diced or grated
• 2 carrots, peeled and diced
• 1 can (28 ounces) diced or chopped tomatoes with their juice
• 1 can (15 ounces) kidney beans, drained and rinsed
• 3 cups cooked white beans or 2 cans (15 ounces each), drained and rinsed
• 6-7 cups low-sodium beef broth
• 1 jar (24 ounces) pasta or spaghetti sauce
• 2 teaspoons dried oregano
• 1/2 teaspoon black pepper
• 1 1/2 cups uncooked small pasta, such as ditalini, elbows, or small shells
• Salt, to taste
• Grated Parmesan cheese, for serving

Directions

1. Heat the olive oil in a large soup pot over medium heat.
2. Add the ground beef and diced onion.
3. Cook until the beef is browned and the onion is tender, breaking the meat into small pieces as it cooks.
4. Drain excess grease if necessary.
5. Add the carrots, diced tomatoes, kidney beans, white beans, beef broth, pasta sauce, oregano, and black pepper.
6. Stir until combined and bring the soup to a gentle boil.
7. Reduce the heat and simmer for about 15 minutes, or until the carrots are almost tender.
8. Add the uncooked pasta.
9. Continue simmering for 8-12 minutes, stirring occasionally, until the pasta is tender.
10. Taste before adding salt because the broth, beans, and pasta sauce may already contain sodium.
11. Serve with grated Parmesan cheese, if desired.

Slow Cooker Pasta Vegetable Soup

This lighter soup combines broth, tomatoes, mixed vegetables, herbs, and pasta. Unlike the beef-and-bean Pasta Fagioli, it contains no meat or beans when prepared with vegetable broth, unless you choose to add them. It is a useful recipe for using small amounts of vegetables from the refrigerator or freezer.

Yield: About 8 servings

Cooking method: Slow cooker

Ingredients

• 6 cups low-sodium vegetable broth, or beef broth if a meat-free soup is not needed
• 1 can (14 1/2 ounces) diced tomatoes with their juice
• 1 package (12-16 ounces) frozen mixed vegetables
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 2 cups uncooked small pasta
• Salt, to taste

Fresh Vegetable Option

Instead of frozen mixed vegetables, use 2-3 cups of chopped vegetables. Add firm vegetables such as carrots, green beans, and cauliflower at the beginning. Add broccoli, zucchini, peas, corn, or spinach near the end so they do not become overly soft.

Optional Additions

• 1 can (15 ounces) white beans or kidney beans, drained and rinsed
• 2 cups cooked shredded chicken
• 2 cups fresh spinach
• Grated Parmesan cheese

Directions

1. Add the broth, diced tomatoes, firm vegetables such as carrots, green beans, or cauliflower, garlic powder, Italian seasoning, and black pepper to the slow cooker.
2. Stir until combined.
3. Cover and cook on Low for 5-6 hours or High for 2 1/2-3 hours.
4. Add quick-cooking vegetables such as peas, corn, broccoli, zucchini, or spinach during the final 20-30 minutes.
5. If using beans or cooked chicken, stir them in during the final 30 minutes.
6. For the best texture, cook the pasta separately according to the package directions and add it to individual bowls.
7. If cooking the pasta directly in the slow cooker, stir it in during the final 20-30 minutes.
8. Check the pasta frequently and serve as soon as it is tender.
9. Stir in fresh spinach during the final 5 minutes, if using.
10. Taste and add salt or additional seasoning as needed.