Best 20 Pasta Fagioli Soup Recipes

PASTA FAGIOLI SOUP

Steps:

• In a large saucepan, cook sausage over medium heat until no longer pink; drain, remove from pan and set aside. In the same pan, saute onion in oil until tender. Add garlic; saute 1 minute longer. , Add the water, beans, tomatoes, broth, macaroni and pepper; bring to a boil. Cook, uncovered, until macaroni is tender, 8-10 minutes. , Reduce heat to low; stir in sausage and spinach. Cook until spinach is wilted, 2-3 minutes. Garnish with cheese.

OLIVE GARDEN PASTA E FAGIOLI SOUP IN A CROCK POT (COPYCAT)

Steps:

• Brown beef in a skillet.
• Drain fat from beef and add to crock pot with everything except pasta.
• Cook on low 7-8 hours or high 4-5 hours.
• During last 30 min on high or 1 hour on low, add pasta.

PASTA E FAGIOLI (ITALIAN SOUP) WITH ITALIAN SAUSAGE

Steps:

• Heat olive oil in a large heavy pot over medium high heat.
• Cook onion in oil 2 minutes.
• Stir in garlic, celery and carrots and cook for 3 minutes.
• Add and brown crumbled sausage.
• Add basil, oregano and red pepper.
• Toss to coat.
• Stir in tomatoes and stock.
• Bring to a boil.
• Reduce heat and simmer 30 minutes.
• If necessary, add an additional cup of stock or water and stir in beans and tiny pasta.
• Simmer for 6- 8 minutes or until pasta is tender.
• Stir in parsley and serve hot with grated Parmesan cheese.

SLOW COOKER PASTA FAGIOLI SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef into a slow cooker.
• Add beef stock, diced tomatoes, spaghetti sauce, red and white kidney beans, beef broth, onion, carrots, celery, parsley, oregano, pepper, salt, and hot sauce to the slow cooker.
• Cover and cook on Low for 7 to 8 hours or on High for 4 to 6 hours, adding pasta in during the last 15 minutes.

PASTA FAGIOLI SOUP MIX

Steps:

• Place pasta in a small resealable plastic bag; place in a 1-qt. glass jar. Layer with beans. Place seasonings in another plastic bag; place in jar. Cover and store in a cool, dry place for up to 3 months. Yield: 1 batch., To prepare soup: Remove seasoning packet from jar. Remove beans; sort and rinse. Set pasta aside., Place beans in a Dutch oven; add 6 cups water. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand 1 to 4 hours or until beans are softened. Drain and discard liquid., Return beans to the pan. Add contents of seasoning packet and remaining water. Bring to a boil. Reduce heat; cover and simmer 1 hour or until beans are tender. Add tomatoes, carrots, celery and salt; cover and simmer 30 minutes longer, stirring occasionally., Stir in pasta. Cover and simmer 5-10 minutes or until pasta and carrots are tender, stirring occasionally. Remove bay leaf before serving. Garnish with cheese if desired.

PASTA AND BEAN SOUP (PASTA E FAGIOLI)

Steps:

• Combine beans and water in an 8-quart heavy pot and soak, covered, 12 hours.
• Add vegetables and 1 tablespoon rosemary to pot and simmer, covered, until beans are tender, about 2 hours.
• Using a slotted spoon, set aside 1 heaping cup bean mixture, then reserve 2 cups cooking liquid separately.
• Force remaining soup through a food mill into a very large bowl.
• Cook pancetta in cleaned pot over moderate heat, stirring, until it begins to render its fat.
• Add remaining rosemary and cook, stirring, 15 seconds.
• Stir in puréed soup, reserved whole beans, salt, and pepper and bring to a simmer, stirring frequently and scraping bottom with a wooden spatula to keep soup from sticking to pot (thin with some of reserved bean liquid if necessary).
• Add pasta and simmer, stirring frequently, until pasta is cooked, about 12 minutes.
• Serve soup drizzled with olive oil.
• -This soup is best the day after it's made.
• Cool it uncovered, before chilling, covered, up to 4 days.
• -You can use a blender or food processor instead of a food mill to purée the soup, but pulse briefly.
• This soup should be textured and thick.
• Makes 4 quarts, serving 8 to 10.

PASTA FAGIOLI SOUP IN A CROCK POT

Steps:

• Brown beef in a skillet
• Drain fat from beef and add to crock pot with
• everything except pasta.
• Cook on low 7-8 hours or high 4-5 hours.
• During last 30 minutes on high or 1 hour on low add pasta.

ZUPPA DI FAGIOLI CON LA PASTA (ITALIAN BEAN SOUP WITH PASTA)

Steps:

• Sort and wash beans. Place in heavy stock pot and cover with water. Bring to a boil. Remove from heat and let stand, covered, for about an hour. Drain. Add ham hocks and water to cover. Cook until the beans are tender and meat is easy to remove from bones. (2 - 3 hours).
• Drain, reserving 2 cups of liquid. Remove meat from ham bones and set meat aside.
• Sauté onion, carrots, garlic, procuitto and mushrooms in olive oil until tender.
• Add ham, beans, the 2 cups of reserved bean liquid and 6 cups of chicken stock. Cook several hours.
• Prepare pasta according to package directions. Drain and rinse well. Add to soup. Heat through.
• Serve with a sprinkle of Parmesan cheese.

LIGHTENED-UP PASTA FAGIOLI SOUP

Steps:

• In a Dutch oven coated with cooking spray, cook the turkey, onion, celery and carrots over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Add the water, beans, tomato sauce, tomatoes, parsley, bouillon, oregano, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the cabbage, green beans and macaroni; cover and simmer 8-10 minutes longer or until the vegetables and macaroni are tender.

PASTA FAGIOLI (BEAN) SOUP WITH SMOKED HAM

Steps:

• In a large stock pot, saute' onions,carrots and pepper in olive oil until tender. Add garlic,basil,oregano and ham Cook for 2 minutes. Add diced tomatoes, crushing them until they have a thick consistency.
• Add chicken stock and kidney beans, bring to a boil and stir in Rotini, boil until pasta is done. Scoop off excess fat.
• Remove from heat. Add salt and pepper to taste. Add mushrooms, Cover and set aside for about 5 minutes. Top with Parmesan cheese and scallions before serving.

FABIO'S PASTA E FAGIOLI SOUP

Steps:

• Heat a large cast-iron pot over medium heat. Add extra virgin olive oil. Add carrots, onions, and celery and stir. Meanwhile, dice fennel. Add to pot and stir. Strip the thyme sprigs over the pot and discard sticks. Add bay leaf. Sauté about ten minutes, or until the vegetables caramelize and start to soften. Add Borlotti beans and grated garlic; stir. Add stock, canned tomatoes, a pinch of sea salt and black pepper, and a drizzle of olive oil. Stir, cover, and boil for one hour, or until beans are soft. Add pasta and cook for five minutes. If you don't plan on serving the soup all at once, cook the pasta separately, and add to each bowl as you serve it. Otherwise, the pasta will soak up too much broth when stored. Chop basil and add to pot. Stir thoroughly, and remove from heat. Remove bay leaves and serve immediately.

LOW-FAT PASTA E FAGIOLI (ITALIAN PASTA & BEAN SOUP)

Steps:

• Combine onion, carrots, celery, fennel, and garlic in a food processor and process until vegetables are finely chopped, about 15 seconds (or finely chop by hand).
• Heat oil in a heavy 4-quart saucepan over medium-high heat.
• Add chopped vegetables and cook, stirring, until they begin to soften, 2-3 minutes, Stir in tomatoes and stock and bring to a boil.
• Cover, reduce heat to medium-low, and simmer for 20 to 30 minutes.
• Add beans and pasta and cook, stirring frequently, until pasta is tender but firm (al dente), about 10 minutes.
• Season with salt and pepper to taste. Stir in basil and parsley. Garnish each serving with some cheese, if desired.

SLOW COOKER PASTA FAGIOLI SOUP

Steps:

• Combine all ingredients except for pasta in crock pot.
• Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
• Cook pasta in a pot of boiling water according to package directions, drain, then combine with soup and serve.

VEGETARIAN PASTA E FAGIOLI SOUP

Steps:

• Sauté onion, carrot, celery and garlic and cook until onion is clear (approx 10 minutes). Add veggie crumbles and soy sausage and cook another 3-5 minutes.
• Add everything else except pasta, and simmer on low for one hour.
• Add pasta to bowls, ladle soup on top. Sprinkle with parmesan before serving.
• Note: If you do the first step, you can then throw this soup into the crockpot on low for 6-8 hours or so. In the last half hour, cook the pasta, and you've got a wonderful soup waiting for you at the end of a long day!
• Note the second: This recipe freezes beautifully. If you'd rather not make such quantity, you can halve it and just use one can of either chickpeas OR great northern beans.
• Note the third: If you prefer a soupier soup, add a can or two of vegetable broth, or thin with water.

FAGIOLI PASTA (NOT PASTA FAZOOL SOUP)

Steps:

• Start boiling salted water in large pot. Cook pasta until al dente (slightly firm).
• While pasta cooks, saute onion and garlic, and generous amount of salt and fresh ground black pepper, in olive oil until soft. Add tomato sauce and remaining spices, and simmer on medium-low heat for 20-minutes, stirring frequently.
• When pasta is done cooking, drain the water and return the pasta to the pot. Add the hot tomato sauce (be careful), broth, beans, and season with more salt and pepper, if needed. Mix thoroughly, continuing to heat on medium-low heat until desired temperature.
• Serve immediately, topping with generous amount of shredded cheese. Buon Appetito!

PASTA E FAGIOLI (SOUP OR IS IT STEW?)

Steps:

• Soak the beans in water to cover overnight.
• Heat 2 tsp of the olive oil in a large soup pot over medium heat. Cook the bacon (if using) in the olive oil until it starts to brown.
• Add the onion and cook for 2 - 3 minutes. Add 5 crushed garlic cloves and cook for 2 minutes more. Add the tomatoes and chicken stock (refer to note # 1 below). Add drained beans and add to the pot.
• Let it come to a boil. Reduce heat to simmer and cook approximately 1 ½ hours or until beans are tender and cooked through.
• Meanwhile cook pasta shells as instructed per package directions; set aside.
• Once the beans are tender, add the Essence Seasoning, more or less to taste (refer to note # 2 below) and correct seasoning with salt and pepper. Remove bacon from the pot.
• Also remove and reserve half of the cooked beans for garnish (or remove about 3/4 if you like more whole beans in your soup).
• Ladle the remaining beans and liquid into a blender or food processor, puree until smooth. Or if you own a hand-held-blender, puree the beans right in the pot, (If too thick, add more hot chicken stock until you reach the consistency of your choice). Check for seasoning.
• Mix in the reserved cooked pasta shells.
• In a small saute pan, heat the remaining 1/3 c olive oil over medium-low heat. Add the remaining 6 crushed cloves or garlic and cook for 2 minutes, being careful not to burn (if it browns, the garlic will impart a bitter taste).
• Add the oregano and rosemary and sauté for 1 - 2 minutes. Let stand (You can make this oil 1 - 2 days ahead of time).
• Strain and reserved the flavored oil. Ladle the soup into serving bowls. Sprinkle in some of the reserved beans. Drizzle with a spoonful of the oregano-rosemary oil and serve. If you desire, serve with grated parmesan and crusty bread.
• NOTE # 1: When cooking beans, never add salt before they are cooked through. It will toughen the beans. Always add the salt only when beans are tender. Keeping this in mind, if you use chicken bouillon or a stock that already contains salt, make sure you add bouillon cubes after beans are tender because bouillon contains salt. Substitute the chicken stock for water at the beginning of the recipe if bouillion is what you are using.
• Essence: Combine all ingredients thoroughly. Yield: 2/3 cup.
• NOTE # 2: Only use enough Essence to flavor soup as noted. Please DO NOT use the full measure. Store the rest for future use. This seasoning is terrific on many other dishes.

HEALTHIER OLIVE GARDEN PASTA E FAGIOLI SOUP

Steps:

• Brown the ground turkey in a large saucepan or pot over medium heat. Strain the fat.
• Add onion, carrot, celery and garlic and sauté for 10 minutes.
• Add remaining ingredients, except pasta, and simmer for 1 hour.
• About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
• Add the pasta to the large pot of soup.
• Simmer for 5-10 minutes and serve.
• ***I sometimes cook the noodles and leave out of the soup-this way, the guests can add as many as they would like and it freezes better without the noodles in it!

PASTA E FAGIOLI (BEANS AND PASTA SOUP)

Steps:

• Drain the beans and set aside. In a large stockpot heat the oil over moderate heat until hot. Add the onion, celery and carrot and cook, stirring occasionally, for 5 minutes. Add ham and garlic and cook stirring, 1 minute. Add tomatoes, beans, beef stock, thyme, bay leaf and pepper to taste. Add the Parmesan rind. Bring to a boil and simmer, covered, for 30 minutes. Transfer 1/2 cup of the beans to a small processor or blender and puree. Return beans to pot and season with salt and pepper to taste. Bring liquid to a boil and add pasta. Simmer until pasta is tender, about 6 minutes. Garnish with basil and cheese.;

SLOW COOKER VEGETARIAN PASTA E FAGIOLI SOUP (WITH OPTIONAL GROUND BEEF)

Steps:

• Drizzle the olive oil into a large saute pan set over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper and cook, stirring once or twice, for 1 minute. Splash in about 1/2 cup of the vegetable broth and scrape up any bits that are stuck to the bottom of the pan. Pour into slow cooker.
• To the slow cooker, add remaining vegetable broth, cabbage, carrots, zucchini if using, beans, and tomatoes. (If you're adding 1 pound ground beef to the entire batch, you can cook and drain ground beef well and add it now.) Cook for 8 hours on low (5-6 hours on high should also do the trick).
• 30 minutes before the cooking process ends, add pasta and put lid back on the Crock Pot.* Continue cooking on low until tender.
• *At this point, if you're adding ground beef to half, set a large saucepan over medium heat, add the 1/2 pound ground beef, and cook, stirring occasionally, until cooked through, 10-15 minutes. Drain any excess fat. Transfer a little less than half the soup to the pan with the ground beef and let simmer, covered, until pasta is completely tender and soup is heated through.
• Stir in red wine vinegar (divide between separate pots if doing the half-meaty version) and taste. Add additional salt and pepper if desired.
• Serve topped with chopped parsley and/or basil, a drizzle of olive oil, and pass with Parmesan cheese if desired.

PASTA FAGIOLI SOUP PLUS TURKEY (CROCK-POT)

Steps:

• MAY BE DONE ONE DAY AHEAD, THEN REFRIGERATED: Wash & mince zucchini (leave skin on). Heat olive olive oil in a skillet over medium heat. Add minced garlic, then zucchini. Cook, stirring occasionally, till garlic is fragrant & zucchini golden (less than 5 minutes). Remove from pan and set aside; return pan to heat. To same pan, add ground turkey. Cook, breaking up, until no longer pink. Remove from pan.
• Place broth, beans, tomatoes, basil & oregano in crock pot. Add cooked zucchini & turkey. Cover & cook on LOW 3 to 5 hours. Taste for seasonings & adjust as desired.
• Cook pasta in boiling water according to package directions (salt the cooking water if desired). Serve soup with a spoonful of pasta; top with croutons and cheese. We always serve it with crusty, warm bread.
• Source credit (I have made changes/ additions): Favorite Brand Name Slow Cooker Recipes, 2005.