Description
Pasta Fagioli Soup is a comforting and hearty dish that brings together the robust flavors of ground beef, beans, and fresh vegetables in a savory tomato broth. This easy one-pot meal is perfect for busy weeknights or cozy family dinners. With its rich taste and nutritious profile, Pasta Fagioli Soup not only satisfies hunger but also warms the soul.
Ingredients
Scale
- 1 pound lean ground beef
- 1 ½ cups chopped yellow onion
- 1 cup diced carrots
- 1 cup sliced celery
- 2 ½ cups tomato sauce
- 3 cups low-sodium beef broth
- 1 can (15 oz) dark red kidney beans, drained and rinsed
- 1 cup uncooked gluten-free small pasta (like ditalini)
- Fresh parsley for garnish
- 1 tablespoon minced garlic cloves
- 2 teaspoon granulated sugar
- 1 ½ tablespoon Italian seasoning
- Salt and freshly ground black pepper
- 2 tablespoon olive oil (divided)
- 1 15 oz can crushed tomatoes
- 1/2 cup water (then more as desired)
Instructions
- In a large soup pot, heat 1 tablespoon of olive oil over medium-high heat. Brown the ground beef until fully cooked, then set aside.
- In the same pot, add another tablespoon of olive oil and sauté the onions, carrots, and celery for about 5 minutes until tender. Stir in minced garlic and cook for an additional 30 seconds.
- Add Italian seasoning, sugar, salt, black pepper, and the browned beef to the pot; mix well.
- Pour in beef broth, tomato sauce, and crushed tomatoes. Bring to a boil, then reduce heat to simmer until veggies are tender.
- Cook pasta according to package directions until al dente; drain and stir into the soup along with both types of beans.
- Allow everything to cook together for another minute before serving garnished with chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg