Easy Pasta Fagioli Soup. Flavorful and Hearty!

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I love this easy pasta fagioli soup!  It is full of tons of veggies and has enough meat in it to make it the kind of soup you can have as a meal. Just add a roll or a salad (or both!).

Just so you know, this recipe makes a nice big batch. I have found an easy and very effective way to freeze individual portions of this soup.   I’m a mason jar addict and I’ll show you how I freeze lunch portions of soup.

Lots of hamburger meat and vegetables are the basis for this filling soup.

How to Store and Freeze

As mentioned earlier, this recipe makes a large amount.  I LOVE freezing soup in individual portions and have tried many different ways.  Freeze soup in plastic bags is a great way to freeze individual portions.  The frozen bags would lay flat but sometimes the bags got dinged by other items in the freezer. There would be a small hole (or three) poked into the bag and then it would leak or even be freezer burned.

Filling these 12 oz jars makes a perfect individual portion. Just let them thaw in the fridge overnight and you have a delicious homemade lunch!

I’ve made and stored this many times. I’ll warn you that I have found that the pasta and the beans absorb the broth so sometimes you need to add a bit more so your soup so it has the right amount of liquid.  If you don’t have broth, it’s flavorful enough that you probably won’t notice if you add a bit of water.

Below the recipe are the jars that I use.  For some reason, they aren’t the popular ones sold in most of the stores I frequent.  Amazon to the rescue.  Also, I LOVE the plastic lids.  I reuse them and they clean up great in the dishwasher.   Oh, the Pioneer Woman dutch oven that I use and love is now also available at Amazon.   (Know, that I make a tiny, tiny commission if you click through and decide to buy any of the items I recommend, below).

Easy Pasta Fagioli Soup.

• Author: momcrieff
• Yield: 12 or more!

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Ingredients

• 2 Tbsp vegetable oil
• 1 1/2 lbs lean ground beef
• 3 large carrots – diced
• 5 celery stalks – diced
• 1/2 large sweet onion (diced)
• 1 28 oz can of crushed tomatoes (the large can)
• 1 30 oz beef broth
• 2 leaves Bay (optional but I love the flavor)
• 1 1/2 tsp dried oregano
• 2 tsp basil
• 1/2 tsp dried thyme
• 1 15 oz can cannelloni beans (drain then rinse)
• 1 15voz can red kidney beans (rained then rinse)
• 1 cup ditalini pasta – uncooked

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Instructions

1. Add oil to large skillet and brown ground beef. Set aside.
2. In a large dutch oven or pot add all ingredients except beans and pasta.
3. Bring to low boil and cook for approx. 1/2 hour.
4. Add beans and pasta. Cook until pasta is al dante. Approx. 10 minutes.
5. Remove bay leaves before serving or freezing.
6. Serve with fresh crusty rolls.