Italian Pasta Soup

2
Robyn Bruce

By
@Robyn1757

This soup is amazing with chunky carrots, kidney beans, Great Northern beans and tiny tubular pasta, garnished with Parmesan cheese. It's hearty and filling and is a great warm-me-up soup for Fall or winter, although you could make it any time of year. Great for leftovers to take for lunch, too! Make sure you've got garlic bread, buttery biscuits or crescent rolls to eat with it. Good stuff!!!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6
Prep:
15 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

  • 1 lb
    ground beef
  • 1 large
    onion, chopped
  • 4
    carrots, chopped/sliced
  • 2-3 stalk(s)
    celery, sliced
  • 1 tsp
    garlic powder
  • 3
    8-oz, cans tomato sauce
  • 1 large
    box of chicken broth
  • 2 c
    water (more if desired)
  • 1
    15-oz can diced tomatoes
  • 1-1/2 tsp
    dried basil
  • 1 tsp
    dried italian seasoning
  • 1 tsp
    dried thyme
  • 1 tsp
    dried marjoram
  • 1-1/2 c
    dry ditalini pasta
  • 1
    15-oz. can kidney beans, drained and rinsed
  • 1
    15-oz. can great northern beans, drained and rinsed
  • 1 Tbsp
    dried parsley
  • ·
    shredded parmesan cheese ,for garnishing
  • ·
    salt and pepper to taste

How to Make Italian Pasta Soup

Step-by-Step

  1. Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef, onion, carrots and celery and cook, stirring occasionally until ground beef is cooked through.
  2. Add garlic and saute 1 minute longer.
  3. Add chicken broth, tomato sauce, water, canned tomatoes, basil, Italian seasoning, thyme, marjoram, parsley and then season with salt and pepper to taste.
  4. Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
  5. Add dry pasta and simmer until the pasta is cooked al dente.
  6. Once the pasta is cooked, add the beans to heat up. At this point, if you feel you'd like to add a little water, you can do that.
  7. Allow to cook about five minutes more, then serve in bowls garnished with a little Parmesan cheese on top of the soup.

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