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Tried and True Italian Pasta Soup

Updated January 29, 2018
Tried and True Italian Pasta Soup
Tried and True Italian Pasta Soup

If you're looking for a soup recipe you can make anytime you've got soup on the mind, this is the one! Tried and True Italian Pasta Soup is here to stay because it's hearty, filling, and absolutely delicious. If you're a fan of the classic Olive Garden soup, Pasta e Fagioli, this recipe does a pretty decent job at copying everything about it. Made with distinctive pasta rounds, a variety of veggies, beans, and ground beef in a wonderfully flavorful broth, there is something to love in every bowl full. Treat yourself to a warm and tasty helping of this classic Italian soup tonight!


One Pot MealYes


  • 1 pound lean ground beef
  • 2 tablespoons olive oil, divided
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 (28-ounce) can tomato sauce
  • 1 (32-ounce) can chicken broth
  • 1 (28-ounce) can crushed tomatoes
  • 1 (28-ounce) can whole peeled plum tomatoes
  • 2 teaspoons granulated sugar
  • 1 1/2 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3/4 teaspoon dried thyme
  • Salt and fresh ground black pepper to taste
  • 1 cup dry ditalini pasta
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • 1 (15-ounce) can great northern beans, drained and rinsed
  • Finely shredded Romano or Parmesan cheese, for serving


  1. Heat 1 tablespoon olive oil in a large non-stick saucepan over medium heat, crumble in beef and cook, stirring occasionally until cooked through. 

  2. Add remaining 1 Tbsp olive oil and toss in carrots and celery over medium-high heat until tender (about 6 minutes).

  3. Reduce heat to low, add tomato sauce, beef broth, canned tomatoes, spices, and season with salt and pepper to taste. 

  4. Allow to simmer, stirring occasionally, until veggies are soft, about 20 minutes. Meanwhile, prepare pasta according to direction on package, cooking to al dente. 

  5. Add cooked and drained pasta to soup, along with beans. You can thin with some water if desired. 

  6. Serve with grated Romano or Parmesan cheese on top.

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This pasta soup is so comforting! I love the variety of veggies (plus the pasta).

This is an interesting soup made with ground beef. I would never had ventured to make a soup with ground beef. It does sound delicious so I think I may try it. It does sound good.

Wow! Look at the ingredients list! There is no way that this Italian pasta soup will not taste wonderful. With the cooler weather this will be a great new addition to the weekly meal menu.

So tomorrow is the first day of December and I am getting a head start of attempting to make better food choices. Compared to what I would have usually prepared for a meal, this is looking pretty good. I will just have to eat it without the buttered bread.

I'm coming down with a cold, so I could definitely use a large bowl of this soup right about now!

Yesterday was really chilly (it is winter here in South Africa) so this seemed like a great dinner option. At the last minute I substituted a can of lentils for the ground beef because we did not have any but our family loves vegetarian meals so that was not a problem. It was hearty, very tasty and we all felt lovely and snuggly warm afterwards. A good recipe to make again!

I love hearty and healthy soups like this one all year round. This version reminds me of a minestrone with ground beef in place of zucchini. Not only does it incorporate pantry staples that I always have on hand, it is very budget friendly too. If you leave out the ditalini for the end, it can easily be made ahead and frozen.


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