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Pasta e Fagioli Soup
Pasta e Fagioli soup is no-fuss recipe that makes a hearty and comforting weeknight meal.
Course
Entrees
Cuisine
Italian
Keyword
pasta soup, soup, winter soup
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
6
Calories
597
kcal
Author
Wendie
Ingredients
1
cup
ditalini pasta
2
tablespoons
olive oil
1
medium onion diced
2
celery stalks diced
1
large carrot diced
1/2
pound
ground Italian sausage
1/2
pound
ground beef
4
garlic cloves minced
1
teaspoon
red pepper flakes
1
teaspoon
salt
1/2
teaspoon
ground black pepper
4
cups
chicken stock
1
20oz can tomato sauce
1
14 oz can diced tomatoes
1
cup
dry red wine
1
tablespoon
granulated sugar
2
teaspoons
dried Italian herbs
1
15 oz can red kidney beans, drained and rinsed
1
15oz can Great Northern Beans, drained and rinsed
1/2
cup
parmesan cheese
1
tablespoon
fresh chopped basil
Instructions
In a medium pot with boiling water cook pasta to al dente according to the pkg directions. Drain and set aside.
In a large pot add olive oil, onion, celery and carrots and cook for 2-3 minutes.
Add in sausage and ground beef and cook until browned about 3-5 minutes. Drain excess fat.
Add in garlic, red pepper, salt, black pepper, stir and cook 30 seconds.
Add in chicken stock, tomato sauce, diced tomatoes, red wine, sugar and dried herbs. Stir and simmer 10-15 minutes.
Add in beans, cooked pasta, parmesan cheese and fresh basil.
Serve immediately!
Video
Notes
No alcohol- Just add chicken stock instead
Nutrition
Serving:
1
g
|
Calories:
597
kcal
|
Carbohydrates:
48
g
|
Protein:
35
g
|
Fat:
27
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
17
g
|
Cholesterol:
67
mg
|
Sodium:
1884
mg
|
Fiber:
10
g
|
Sugar:
14
g