Description
This hearty Pasta Fagioli recipe combines tender ground beef, creamy cannellini beans, and nutritious vegetables in a flavorful tomato-based broth, enhanced with Italian seasonings and Parmesan cheese. Simmered until perfectly blended and finished with tender pasta and fresh baby spinach, this classic Italian soup is comforting, nutritious, and perfect for any meal.
Ingredients
Scale
Vegetables and Aromatics
- 2–3 large Carrots, chopped small
- 2–3 stalks Celery, chopped small
- 1 large Onion, chopped small
- 3 cloves Garlic, minced
- 5 oz bag Baby Spinach
Meat and Dairy
- 1 pound Ground Beef
- ½ cup Parmesan Cheese
Pantry Staples
- 3 tablespoons Olive Oil
- 6 oz Tomato Paste
- 28 oz Crushed Tomatoes
- 6 cups Beef Broth
- 15.5 oz Cannellini Beans, rinsed and drained
- 2 cups Ditalini Pasta
- 1 teaspoon Red Pepper Flakes
- 2 tablespoons Italian Seasoning
- 1 tablespoon Garlic Powder
- Salt and Pepper to taste
Instructions
- Sauté the Vegetables: In a large saucepan, heat the olive oil over medium-high heat. Add the chopped carrots, celery, onion, and minced garlic. Season the vegetables with red pepper flakes, salt, pepper, and 1 tablespoon of Italian seasoning. Sauté the mixture until the vegetables become soft and fragrant, about 5-7 minutes.
- Cook the Ground Beef: Add the ground beef to the sautéed vegetables. Break it up with a wooden spoon and cook until it is browned and fully cooked through. Once cooked, drain any excess fat from the pan to keep the soup light.
- Add Tomato Paste: Stir the tomato paste into the beef mixture and cook it together for 2 minutes to deepen the flavor and allow it to blend well with the meat and vegetables.
- Add Liquids and Beans: Pour in the beef broth, crushed tomatoes, and cannellini beans. Also, stir in the Parmesan cheese to enrich the broth. Season the soup with additional salt, pepper, 1 tablespoon Italian seasoning, and garlic powder. Bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer gently for 30 minutes. This allows all the flavors to meld together beautifully.
- Wilt the Spinach: Increase the heat back to medium-high. Stir in the baby spinach leaves and cook until they are wilted, which usually takes 2-3 minutes.
- Cook the Pasta: Add the ditalini pasta directly into the soup. Cook the pasta in the simmering broth until al dente, approximately 8-10 minutes, stirring occasionally to prevent sticking.
- Serve: Once the pasta is tender and the soup has thickened slightly, let it cool slightly. Serve the Pasta Fagioli warm and enjoy its rich, comforting flavors.
Notes
- For a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth.
- Use gluten-free pasta if you prefer a gluten-free dish.
- Adjust red pepper flakes to taste for milder or spicier soup.
- Leftover soup can be stored in the refrigerator for up to 3 days, and pasta can be cooked separately to avoid over-softening.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Pasta Fagioli, Italian soup, Ground beef soup, Cannellini bean soup, Hearty Italian soup, Comfort food
