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.)

How to Make Nana's Pasta Fagiole Soup


  • 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.***

Printable Recipe Card

About Nana's Pasta Fagiole Soup

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