Real Recipes From Real Home Cooks ®

nana's pasta fagiole soup

★★★★★ 2
a recipe by
Matthew Peterson
San Antonio, TX

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.

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 10-12
prep time 1 Hr
cook time 1 Hr
method Stove Top

Ingredients For nana's pasta fagiole soup

  • 2 lb
    ground beef
  • 1
  • 4
    carrots, chopped
  • 4 stalk
    celery, chopped
  • 6 clove
  • 1 can
    tomatoes diced; 10 oz.
  • 1 can
    fire roasted diced tomatoes; 10 oz.
  • 3 box
    beef stock; 10 oz.
  • 1 can
    kidney beans, canned; 16 oz.
  • 1-16oz. can
    cannellini or white kidney beans canned
  • 12 oz
    can V8 juice
  • 1 jar
    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
    pasta of choice (elbow, macaroni, etc.)

How To Make nana's pasta fagiole soup

  • 1
    Brown beef in frying pan with house seasoning. (salt, pepper & garlic powder)
  • 2
    In 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.
  • 3
    While soup is simmering boil pasta in salted water until al dente. When finished set aside to cool. you can chill in refrigerator if needed.
  • 4
    Ladle 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.***