Crafty Imaginings & Silly Things: Delicious “Pasta e Fagioli” Soup Recipe

I don’t know about you, but the cooler temps make me want to cook warm comforting foods…like soups, stews, etc. And, I realized that I haven’t shared a recipe with y’all in a long time.

Not being a big soup person, I have only a couple of soup recipes that I truly love: my Chicken Tortilla Soup and this Pasta e Fagioli Soup recipe.

Have you ever had this soup at The Olive Garden? It is delicious. At least 5 years ago, I stumbled upon a copycat recipe and decided to give it a try. Not only is it super easy, but it may even be better than the original!! Nearly everyone who tries it, asks for the recipe…so here it is:

Pasta e Fagioli Soup
3 tsp. oil
2 lbs ground beef
12 oz chopped onion
14 oz slivered carrot
14 oz diced celery
48 oz diced, canned tomatoes
2 cans (~14 oz each) Red Kidney Beans
2 cans (~14 oz each) White Kidney Beans (or Great Northern Beans)
88 oz Beef Stock
3 tsps oregano
2 1/2 tsps black pepper
5 tsps fresh chopped parsley
1 1/2 tsps Tabasco Sauce
48 oz spaghetti sauce (*plain…I just buy an inexpensive can for this recipe)
8 oz pasta (tiny for soup)

In a large pot, sauté ground beef in oil until beef starts to brown. (BTW, if you don’t have one of these Pampered Chef Mixer/Choppers…they are AWESOME!)

Add onions, carrots, celery, tomatoes, and simmer for 10 minutes.

Drain and rinse beans, then add to pot.

Add beef stock, oregano, black pepper, Tabasco, spaghetti sauce, and pasta. Add chopped parsley.

Simmer until carrots and celery are tender; about 45 minutes. Makes ~9 quarts.Hope you enjoy this recipe! Please send me an email or comment if you make it…I’d love to hear how it turned out.