Pasta Fagioli Soup

"This is a wonderful hearty soup that is very easy to put together and tastes like you have been cooking it all day. It does make a lot so I package it up and put it in the freezer so it's ready at a moment's notice. If I'm freezing it I don't add the pasta or tortellini before freezing. Once it's thawed I add the cooked pasta and tortellini right before serving. Serve with some crusty garlic bread and a salad and your family will think you are amazing."
 
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Ready In:
2hrs
Ingredients:
20
Serves:
12
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ingredients

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directions

  • Remove Italian Sausage from it's casing and crumble into large heavy stockpot.
  • Add ground beef, onion and celery and saute over medium heat until meat is browned.
  • Drain off any excess grease.
  • Add Tomatoes, Garbanzo Peas, Kidney Beans, Great Northern Beans, Oregano, Basil, Salt, Black Pepper, White Pepper, Beef Broth, Tabasco Sauce and Spaghetti Sauce.
  • Cover and simmer over low heat for 45 minutes.
  • Add artichoke hearts and simmer for 10 minutes.
  • Add pasta and tortellini (if using) and gently simmer for 5 minutes.

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RECIPE SUBMITTED BY

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
 
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