Soup's On: Pasta Fagioli

As the weather gets colder, I crave a warm bowl of soup. If I feel sick, I instinctively make chicken soup. Last week I tried two new soup recipes. I love soup. People ask me for my recipes somewhat regularly so I have decided to put them on the blog. I posted the my Curry Butternut Squash soup recipe back in March. That's a great winter soup too. We were blessed early on in our marriage to get a stand up freezer. This time of year I like filling it with soup so other days I don't have to cook. I also like crock pot soups where I throw the ingredients in and let it go. My husband will make biscuits, or I'll will make bread in the bread maker. An easy cooking day that is comforting too.

Last week my eldest daughter asked if I could make the soup that makes her nose run. Pasta Fagioli. I make this recipe once a year, and I double batch it. A single batch is huge. A double batch is gigantic. I freeze it leaving out the noodles. When I reheat it I make the noodles at the same time and then combine them. I hope you enjoy it as much as we do. This year I had a helper to cut, pour and measure. She's souper.

Pasta Fagioli Soup:


This is for a double batch, but add two more spaghetti sauce cans I forgot.

1 lb ground beef
1 lb Italian sausage
4-5 celery stalks diced
3 carrots julienned
4 cans of diced tomatoes
6 cans beef stock
2 large cans of spaghetti sauce
1 can dark red kidney beans
1 can light red kidney beans
5 tsp parsley
3 tsp oregano
2.5 tsp pepper
1 to 1.5 tsp Tabasco sauce
8 oz pasta shells





Brown beef and sausage. Drain. Add celery, carrots and cook for 10 minutes. Add tomatoes, stock, spaghetti sauce, seasonings. Cook about 45 minutes. Rinse beans and add. Add pasta shells and cook until tender.

Just enough room for the beans.