Pasta Soup Recipe

I found this recipe here, a version of the Olive Garden Pasta Fagiolli Soup. I did tweak it a little because I didn’t have two ingredients, but other than that I had everything in my house and I really needed to go grocery shopping. Make sure you put it in a large crock pot or freeze half because it makes a lot!! It was very good, 4 year old approved!! Enjoy 🙂

1-2 lbs. ground beef  (I only used 1 lb and it was an italian seasoned ground beef and it tasted very good)
1 onion, chopped
3 carrots, chopped
1 c. celery, chopped
2 (28 oz.) cans diced tomatoes, undrained
1 (16 oz.) can red kidney beans, drained
1 (16 oz.) can black beans, drained (the recipe called for white kidney beans but I didn’t have a can)
4 cups beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. tabasco sauce
1 (20 oz.) jar spaghetti sauce
8 oz. pasta

Brown ground beef in skillet, drain fat. Add the beef and all the ingredients except the pasta into a crock pot. Cook on low for 7-8 hours or on high for 4-5 hours.
Before serving, cook pasta according to package. Drain and add to the soup. Enjoy with some fresh bread 😉

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