gram's pasta fagioli soup

Name: Nana's Pasta Fagiole Soup
Prep time: 15 min
Cook time: 1 h 20 min
Yield: 10
Cuisine: Italian
Ingredients: 2 pound(s) ground beef; 1 teaspoon(s) salt; 3 1/2 teaspoon(s) black pepper, divided; 1 teaspoon(s) garlic powder; 1 medium onion, diced; 4 large carrots, chopped; 4 stalk(s) celery, chopped; 6 clove(s) garlic, minced; 1 can(s) diced tomatoes (14.5 oz); 1 can(s) fire-roasted diced tomatoes (14.5 oz); 2 box(es) beef stock (32 oz each); 1 can(s) kidney beans (15.5 oz); 1 can(s) cannellini or white kidney beans (15.5 oz); 12 ounce(s) V8 juice; 1 jar(s) spaghetti sauce (24 oz); 1 tablespoon(s) Worcestershire sauce; 3 teaspoon(s) dried oregano; 5 teaspoon(s) fresh parsley; 1 teaspoon(s) red chile flakes; 1/2 pound(s) pasta of choice (elbow, macaroni, etc.); Parmesan cheese, for serving

(2 RATINGS)

982 Pinches 11 Photos

Matthew Peterson

San Antonio, TX

Updated on May 3, 2024

This is one of my favorites from my sweet mom. If you're down or not feeling well this soup will cure what ails you.

Rate

Blue Ribbon Recipe

Nana knows how to make a bowl of pasta fagioli soup. It's delicious and full of flavor and texture. There are a few shortcuts that make this a simple soup to make. But, there are just enough fresh veggies to give this a from-scratch feel. We love the tip of cooking the pasta on the side so it does not get soggy. Very hearty, the soup is filled with pasta, ground beef, diced tomatoes, kidney beans, and cannellini beans. There is a kick from the pepper, so if you are sensitive to spice cut back on the red pepper flakes and black pepper. Serve with garlic bread or breadsticks for a comforting bowl of soup.

— The Test Kitchen

prep time 15 Min

cook time 1 Hr 20 Min

method Stove Top

yield 10 serving(s)

Ingredients

2 pounds ground beef
1 teaspoon salt
3 1/2 teaspoons black pepper, divided
1 teaspoon garlic powder
1 medium onion, diced
4 large carrots, chopped
4 stalks celery, chopped
6 cloves garlic, minced
1 can diced tomatoes (14.5 oz)
1 can fire-roasted diced tomatoes (14.5 oz)
2 boxes beef stock (32 oz each)
1 can kidney beans (15.5 oz)
1 can cannellini or white kidney beans (15.5 oz)
12 ounces V8 juice
1 jar spaghetti sauce (24 oz)
1 tablespoon Worcestershire sauce
3 teaspoons dried oregano
5 teaspoons fresh parsley
1 teaspoon red chile flakes
1/2 pound pasta of choice (elbow, macaroni, etc.)
Parmesan cheese, for serving

How To Make gram's pasta fagioli soup

Test Kitchen Tips

We tossed the pasta in a little bit of olive oil after cooking to prevent it from sticking together.

Step 1

In a large soup pot, brown ground meat. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder. Once the meat is cooked, drain the excess grease.

Step 2

Add all other ingredients, except for the beans. Bring to a boil. Reduce to a simmer until the veggies are tender and the onions are translucent; 30 minutes to 1 hour depending on the size of the carrots and celery.
Step 3

Once the carrots and onions are cooked, add the beans and bring back to a simmer.
Step 4

While the soup is simmering boil the pasta in salted water until al dente. Drain and set aside.
Step 5

To serve, put the desired amount of pasta in a bowl. Always keep the pasta separate until serving. If you put it in the soup when you cook it the noodles will get soggy and gross.
Step 6

Ladle soup over the pasta. Top with Parmesan cheese.
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