Sunday, October 21, 2012

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 2

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!)Pasta e Fagioli Soup 3Add onions, carrots, celery, tomatoes, and simmer for 10 minutes.  Pasta e Fagioli Soup 4Drain and rinse beans, then add to pot.  Pasta e Fagioli Soup 5Add beef stock, oregano, black pepper, Tabasco, spaghetti sauce, and pasta.  Add chopped parsley.  Pasta e Fagioli Soup 6Simmer 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.

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