Hearty Pasta e Fagioli Italian Soup Recipe
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
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
Nutrition
The nutrition info provided is only an estimate. See my nutrition disclaimer for more info on how the data is collected for recipes.
Did you make this recipe?
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~
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
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.