Copycat Pasta e Fagioli Soup Dutch Oven Recipe
Experience the warmth and comfort of homemade Italian cuisine with this Copycat Pasta e Fagioli Soup Dutch Oven Recipe. This rich and hearty soup combines tender ground beef, nutritious beans, and al dente ditalini pasta in a savory tomato broth, making it perfect for lunch, dinner, or as a delightful starter. Ready in just 35 minutes, it is an ideal choice for busy weeknights when you crave something satisfying yet quick to prepare. With the added benefit of being nutritious, this soup is packed with protein and fiber from the beans and fresh vegetables, ensuring a wholesome meal for the whole family.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 lb ground beef
- 1 tablespoon olive oil
- 2 medium carrots, diced
- 1 large onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 15 oz can diced tomatoes
- 15 oz can tomato sauce
- 4 cups chicken broth
- 15 oz can Great Northern beans, rinsed and drained
- 15 oz can Kidney beans, rinsed and drained
- 1 cup ditalini pasta
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh basil, chopped
Instructions
- Heat olive oil in a Dutch oven over medium heat. Cook ground beef until browned, about 3-5 minutes. Drain excess fat.
- Add diced carrots, onion, celery, and minced garlic; sauté for 3-4 minutes until onions are soft.
- Stir in diced tomatoes, tomato sauce, and cooked beef; mix well.
- Pour in chicken broth and add both types of beans. Simmer for 10 minutes.
- Add ditalini pasta, Italian seasoning, salt, and pepper; cook for another 10 minutes until pasta is tender.
- Stir in fresh basil before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 710mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 60mg