Pasta Fagioli Soup

We are well into Fall here in the PNW and Football and festivities are in full swing. Plus we are ramping up for the holiday season in front of us and looking forward to spending good times with family and friends! So with the cooler weather comes hearty soups that are so satisfying and also great for a crowd. Pasta Fagioli is one of my “go to’s” that everyone loves. Similar to the Olive Garden favorite, I like to put my own twist on it using Italian sausage and a smig more spice. Never mind the fact that I love a ton of fresh Parmesan over the top!

• 2 Tbsp Olive Oil

• 1 Large Onion chopped

• 1/2 Red Bell Pepper chopped

• 2 stalks Celery minced

• 2 stalks carrots minced

• 5 cloves garlic

• 1/2 Tsp Crushed red pepper

• S&P to taste

• 1 cup Red Wine

• 1 Lb Ground Beef

• 1/2 Lb Ground Italian Sausage (mild)

• 3 14 oz cans Beef Broth

• 1 can Italian style diced tomatoes

• 1 Pkg Italian Dressing mix ( such as Good Seasons)

• 10 oz Dried ditalini Pasta

• 1 can Kidney beans drained

• 1 can Cannellini beans drained

• Fresh Parsley and grated Parmesan

  1. In a large pot, brown the ground beef and Italian sausage until cooked through. remove from the pot and set aside in a bowl.

  2. Add the additional Olive Oil to the pot and add the onions, carrots, celery, and bell pepper and saute for 3-4 minutes. add the garlic and cook for another minute.

  3. Add the seasoning packet and stir to combine.

  4. Add the meat into the vegetable mixture.

  5. Add the rest of the ingredients to the pot (except the Pasta) bring to a soft boil, then turn the temp down and simmer for 30-40 minutes.

  6. Add the dry pasta to the soup. (The starch of the pasta will thicken the soup)

  7. Simmer for another 10-15 minutes, adding more beef broth if necessary.

  8. Serve hot. sprinkle fresh chopped parsley and grated Parmesan on top.