Description
Warm up with a bowl of Hearty Pasta Fagioli Soup, a comforting Italian-inspired dish that brings together a delightful mix of flavors and textures. This soup is not only easy to prepare but also incredibly satisfying, making it an ideal choice for family dinners or chilly evenings. Packed with nutritious vegetables, protein-rich beans, and tender pasta, this recipe is sure to please everyone at the table. Plus, it’s freezer-friendly—perfect for meal prep or leftover enjoyment. With its rich tomato base and aromatic spices, every spoonful warms the heart and soul!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 ½ ounces diced Turkey Bacon
- 1 pound ground turkey or beef
- 3 medium carrots, peeled and diced (about 1 ½ cups)
- 5 medium celery stalks, diced (about 1 ½ cups)
- 2 small-medium onions, peeled and diced (about 1 ½ cups)
- 4 cloves garlic, peeled and minced
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- ½ cup red apple vinegar or more broth
- 1 (24-oz) can tomato sauce
- 1 (15-oz) can diced tomatoes
- 5 cups chicken broth or more as needed
- Salt and black pepper to taste
- 1 cup dry Ditalini pasta
- 1 (15-oz) can dark red kidney beans, rinsed and drained
- 1 (15-oz) can white cannellini beans, rinsed and drained
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the Turkey Bacon and cook until browned, about 3–4 minutes. Then add the sausage, cooking until browned, approximately another 4–5 minutes.
- Add the carrots, celery, onions, and garlic. Cook until they start to soften, about 4–5 minutes.
- Stir in the tomato paste, Italian seasoning, and garlic powder until evenly distributed. Pour in the red apple vinegar to deglaze the pot while scraping up any browned bits from the bottom for added flavor; cook for about one minute.
- Add in the tomato sauce, diced tomatoes, chicken broth, salt, and pepper. Stir well to combine. Bring to a boil then reduce heat to low simmer. Cover the pot and let it cook for about 15–20 minutes.
- Stir uncooked Ditalini pasta into the soup. Cook uncovered for about 10 minutes. Then mix in drained beans and simmer for an additional 4–5 minutes until pasta is cooked through and beans are heated. If needed, stir through more broth to reach your desired consistency. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 6g
- Sodium: 750mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 40mg
Keywords: Feel free to customize your soup by adding seasonal vegetables like spinach or zucchini. For a vegetarian version, omit the meats and use vegetable broth.