Hearty Pasta e Fagioli Italian Soup Recipe

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4.31 from 13 votes
My version of this hearty Italian soup!
Total Time 20 minutes

One of our favorite soup recipes is Pasta e Fagioli Italian Soup Recipe. If you haven’t tried this soup, to me it is like part chili, part spaghetti. It makes a great warm meal for cold winter nights. It is even better leftover the next day. This recipe is a part of my family recipe favorites collection.

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My husband can’t get enough of The Olive Gardens version of this hearty soup, so we searched the web to find a great knock-off version. We came across what we think is “the best” recipe by Todd Wilbur of Top Secret Recipes. But of course, we had to tweak it for our own taste, so here’s our adaptation of his version.

Bake some crusty bread and let’s make some soup!

Pasta e Fagioli Italian Soup Recipe

Pasta e Fagioli Italian Soup Recipe

Kim
My version of this hearty Italian soup!
4.31 from 13 votes
Prep Time 20 mins
Total Time 20 mins
Course Soup
Cuisine Italian
Servings 8 people
Calories 340 kcal

Ingredients
  

  • 1 pound ground turkey
  • 1 cup diced onion
  • 1 cup julienne carrots
  • 1 cup chopped celery
  • 2 cloves garlic minced
  • 2 14.5 ounce cans diced tomatoes
  • 1 15.5 ounce can red kidney beans with liquid
  • 1 15 ounce can great northern beans with liquid
  • 1 15 ounce can tomato sauce
  • 46 ounces of Spicy V-8 juice
  • 1 tablespoon of vinegar
  • 1 ½ teaspoons salt
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ½ teaspoon black pepper
  • ½ teaspoon thyme
  • ½ pound Ditalini pasta 1/2 of a 1pkg.

Instructions
 

  • Brown and drain the ground turkey in a large saucepan.
  • Add the turkey to a large stock pot.
  • Saute onion, carrot, celery {Hint: for more flavor~ add some of the celery leaves} and garlic until tender in a large saucepan.
  • Add veggies to stockpot.
  • Stir in all remaining ingredients, but do not add the pasta.
  • Simmer for at least an hour.
  • Cook pasta by package directions for al dente and drain.
  • Add the pasta to the soup.
  • Simmer for 5 minutes more and serve.

Notes

We absolutely love this soup it’s a monthly staple around our house and the longer it cooks the better it tastes. Serve with crusty bread! Enjoy!

Nutrition

Calories: 340kcal

The information shown is an estimate provided by a nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Values may vary depending on the brand of foods used.

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MAKE AHEAD: Place single servings in an airtight container and keep it in the refrigerator for 4-5 days. 
FREEZER: Place in an airtight container or freezer bag. Freeze for up to 3 months. Defrost in a microwave or in the refrigerator overnight. Heat on the stove at med-high for 25 minutes or microwave for 2-3 minutes on high until done.

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More of my Families Favorite soups~

  Turkey Taco Soup

TURKEY LASAGNA SOUP

Turkey Lasagna Soup

2 Comments

  1. Dolores Giles says:

    I’ve made this soup twice before and each time with a slight twist because I didn’t have some of the ingredients but not far off. Either way it was delicious. Today I’m preparing it again with most ingredients except for the white northern beans, expecting good results. I’m using ground beef didn’t have ground turkey. This soup is still good with a little love. Dolores G. Westchester, IL

    1. Thanks for the review Dolores, white northern beans and/or cannellini beans are very similar to red kidney beans. You can use red or light red instead if you want. The soup will not change in flavor you can absolutely use ground beef as well.

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