Nana's Pasta Fagiole Soup

Matthew Peterson


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.

★★★★★ 2 votes
1 Hr
1 Hr
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Mom knew how to make soup! This recipe is warm, delicious and full of flavor. I love the tip on having the pasta on the side so it doesn't get soggy. The seasoning amount in the dish is just perfect - the tomato base, Italian seasoning and the pepper flakes for a kick.


2 lb
ground beef
carrots, chopped
4 stalk(s)
celery, chopped
6 clove
1 can(s)
tomatoes diced; 10 oz.
1 can(s)
fire roasted diced tomatoes; 10 oz.
3 box
beef stock; 10 oz.
1 can(s)
kidney beans, canned; 16 oz.
1-16oz. can(s)
cannellini or white kidney beans canned
12 oz
can V8 juice
1 jar(s)
spaghetti sauce; 10 oz.
1 Tbsp
worcestershire sauce
3 tsp
oregano, dried
5 tsp
3 tsp
black pepper
1 tsp
red chile flakes
1 bag(s)
pasta of choice (elbow, macaroni, etc.)


1Brown beef in frying pan with house seasoning. (salt, pepper & garlic powder)
2In a large stock pot, add all other ingredients. Bring to a boil and reduce to a simmer until the veggies are tender and onions translucent, at least 30 minutes.
3While soup is simmering boil pasta in salted water until al dente. When finished set aside to cool. you can chill in refrigerator if needed.
4Ladle soup into large bowls and add as much pasta as you like. *** Always keep pasta separate until serving. If you put it in the soup when you cook it the noodles will get soggy and gross.***

About Nana's Pasta Fagiole Soup

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: Italian
Collection: Mom Made It Best