Copycat Pasta Fagioli Soup Recipe

Instructions:

1. Cook the Meat: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef or Italian sausage, breaking it up with a spoon as it cooks. Cook until the meat is browned and no longer pink, about 5-7 minutes. Drain any excess fat from the pot.
2. Sauté the Vegetables: Add the diced onion, carrots, and celery to the pot with the cooked meat. Sauté for about 5 minutes until the vegetables are softened. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the Tomatoes and Broth: Pour in the diced tomatoes with their juices, tomato sauce, and beef broth. Stir well to combine. Add the kidney beans, great northern beans, dried oregano, basil, thyme, crushed red pepper flakes (if using), and season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes to allow the flavors to meld.
4. Cook the Pasta: While the soup is simmering, cook the pasta separately in a pot of boiling salted water according to the package instructions until al dente. Drain the pasta and set aside.
5. Combine and Serve: Once the soup has finished simmering, stir in the cooked pasta. Let the soup heat through for another 5 minutes. If the soup is too thick, you can add a little more beef broth or water to reach your desired consistency.
6. Garnish and Enjoy: Ladle the Pasta Fagioli soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired. Serve hot with crusty bread or a side salad for a complete meal.

Tips:

• Make It Ahead: This soup is a great make-ahead meal. Prepare the soup up to the point of adding the pasta, then store it in the refrigerator. When ready to serve, reheat the soup and stir in freshly cooked pasta.
• Customize the Protein: If you prefer a vegetarian version, simply omit the meat and use vegetable broth instead of beef broth. You can also add extra beans or some chopped spinach for added protein and nutrients.
• Freezer-Friendly: Pasta Fagioli soup freezes well. Store the soup (without the pasta) in an airtight container in the freezer for up to 3 months. When ready to eat, thaw, reheat, and add freshly cooked pasta.