This Copycat Pasta E Fagioli Soup is a warm hug in a bowl! With tasty pasta, beans, and flavorful veggies, it’s filling and super comforting.
Honestly, I love slurping this soup on a chilly day. It’s so easy to make, and I always feel like a cooking wizard when it’s steaming hot on the table!
Plus, it’s perfect for leftovers. I often make a big pot and enjoy it for lunch all week. Who doesn’t love a meal that’s easy and keeps on giving?
Key Ingredients & Substitutions
Ground Beef: I usually go for ground beef, but Italian sausage is a fabulous swap for a spicier kick. If you want a lighter option, turkey or lentils work great too.
Beans: Kidney and cannellini beans are classics here! If you have black beans or chickpeas on hand, feel free to use those instead. They add different flavors and textures.
Pasta: Small pasta like ditalini is traditional, but elbow macaroni or even gluten-free pasta can fit in nicely. Just adjust cooking times as needed.
Broth: For a richer flavor, stick with beef broth. Vegetable broth makes this dish vegetarian-friendly while still delivering great taste!
How Can I Make Sure My Soup Is Full of Flavor?
Building flavor in your soup is essential. Start by browning the meat well; this caramelization adds depth. Sauté the veggies until they’re soft to let their sweetness shine through. Don’t rush these steps!
- Cook garlic briefly to avoid burning it, which can make it bitter.
- Add dried herbs early, so they infuse into the broth.
- Season gradually, adjusting to your taste as the flavors meld during simmering.
And remember, fresh herbs added last not only promote flavor but also bring a beautiful aroma!
How to Make Copycat Pasta E Fagioli Soup
Ingredients You’ll Need:
For the Soup:
- 2 tbsp olive oil
- 1 lb ground beef (or Italian sausage, optional)
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 4 cups beef or vegetable broth
- 1 cup water
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
- 3/4 cup small pasta (ditalini or elbow macaroni)
For Garnish:
- Fresh parsley or thyme sprigs
- Grated Parmesan cheese
How Much Time Will You Need?
Total time for this delicious soup is about 40-50 minutes. You’ll spend about 10-15 minutes prepping your ingredients, then around 30 minutes cooking, making it perfect for a quick weeknight dinner or a delightful weekend meal.
Step-by-Step Instructions:
1. Sauté the Meat:
In a large pot over medium heat, warm the olive oil. Add the ground beef (or sausage if using) and cook it until browned, breaking it up with a spoon. If there’s extra fat, carefully drain it out to keep the soup from being greasy.
2. Add the Vegetables:
Next, toss in the diced onion, celery, and carrots. Sauté these for about 5-7 minutes until they soften up and start to smell delicious. Cooking them gives the soup a lovely base of flavor!
3. Mix in Garlic:
Stir in the minced garlic and let it cook for about 1 minute, or until it’s fragrant. You want to smell that garlicky goodness, but make sure not to let it burn.
4. Combine the Ingredients:
Add the diced tomatoes (juice included), kidney beans, cannellini beans, broth, and water. Now stir in the dried oregano, basil, thyme, crushed red pepper flakes (if you like a little heat), and a pinch of salt and pepper. This mix is going to bring all the flavors together!
5. Simmer the Soup:
Bring the soup to a boil, then reduce the heat, allowing it to simmer uncovered for about 20 minutes. This is when all those beautiful flavors meld together!
6. Add the Pasta:
Time to add the small pasta! Cook it until it’s al dente, which usually takes about 7-10 minutes. Keep stirring occasionally to prevent sticking, and enjoy the tempting aroma as it cooks!
7. Final Touches:
Before serving, taste your soup and adjust the seasoning with salt and pepper as needed. A little tweak can make a big difference!
8. Serve and Enjoy:
Serve your soup hot, garnished with fresh parsley or thyme sprigs, and a generous sprinkle of grated Parmesan cheese on top. Dive in and enjoy this warm, hearty meal!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great substitute for a leaner option. It will still provide a delicious base for the soup, just make sure to season it well to enhance the flavors.
How Can I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 3 months. Just reheat gently on the stove or in the microwave, adding a splash of broth if it’s too thick.
Can I Add Other Vegetables to the Soup?
Definitely! Feel free to customize the soup by adding other vegetables like zucchini, bell peppers, or spinach. Just chop them up and add them when you sauté the onions, so they have time to soften.
What’s a Good Gluten-Free Pasta Option?
If you need a gluten-free option, look for gluten-free pasta made from rice or lentils. They work wonderfully in this soup, just keep an eye on the cooking time as they may cook faster than traditional pasta.