The MOST SCRUMPTUOUS Pasta E Fagioli Soup!

This post may contain affiliate links and ads. Read our disclosure policy here.

Mmmmm… when the weather is frigid, there just nothing better than a nice warm crock pot meal! I was browsing through some of my old posts, and came across this one from last winter. It’s for a delicious, hearty Pasta E Fagioli Soup, which I found over at Meal Planning Mommies. It tastes just like Olive Garden’s version and freezes extremely well, so go ahead and make a lot.

Here’s a slight change that I made: once I simmered the beef, carrots, tomatoes, celery, and onions, I dumped all of it and the remaining ingredients in the crock pot on low for 3 hours. YUMMY!!

Here is what you need for 3 qts. (serves 6)

2/3 lb Ground beef
4 oz chopped onion (about 1/2 of a medium)
4 2/3 oz slivered Carrots
4 2/3 oz diced celery
16 oz tomatoes, canned, diced
2/3 cup cooked Red Kidney Beans
2/3 cup cooked white Kidney Beans
32 oz beef stock
1 tsp. Oregano
3/4 tsp. Pepper
1 2/3 tsp fresh, chopped Parsley
1/2 tsp. Tabasco sauce
16 oz Spaghetti sauce
3 oz dry pasta bow tie macaroni (or noodle of choice)

Step 1: Chop up your onions, celery and carrots

Step 2: Brown the hamburger in a 10 qt. pan until it browns

Step 3: Add onions, carrots, celery and tomatoes. Simmer about 10 minutes.

Step 4: Drain and rinse beans, add to the pot. Then add the beef stock, oregano, pepper, tabasco, spaghetti sauce, parsley and noodles.

Step 5: Simmer for about 45 minutes or until celery and carrots are tender.

Step 6: While the soup is simmering, bake your bread and fix a nice salad


(photo courtesy of pghrecipe)

Leave a Comment