I may be biased but Karyn (Meme) is my mother and this is her recipe. She was a fantastic cook and I grew up on this and other wonderful kitchen creations of hers. Thank you all from the bottom of my heart for those of you who gave her high ratings on this recipe! She was so flattered by them and was so excited when this one was published online! Thank you again!
I used Spicy V8®, and it definitely ramped up the flavor without being too spicy or overpowering the other ingredients. And I will always use that when making this recipe, too! I’ll admit that this is the first time I’ve eaten pasta fagioli, and I have no idea what Olive Garden®’s version tastes like, but I loved all of the bold and rich layers of flavor in this recipe. Thanks, Karen Osborne, for this tasty soup, we thoroughly enjoyed it!
Wonderful soup and even though I changed a couple things it didn’t change the base recipe, which is definitely worth this 5 star rating. I did use Spicy V8 as suggested by others plus I added one extra can of cannelloni beans but the biggest change (which again didn’t alter the base recipe) was I omitted the ground beef and chunked up some polish sausage that I needed to use up and I used three cheese tortellini I also needed to use up in place of the pasta. I sautéed the sausage and veggies (no added olive oil needed), dumped all but the tortellini in the crockpot on low for 6 hours, added chunked zucchini the last hour, cooked up the tortellini and stirred it all together and served with Parmesan cheese. Can you spell R-A-V-E reviews??? This definitely replaces my other Pasta Fagioli soup recipe!
This soup has the best flavor all on its own. We didn’t have the spicyV8-but added a 1/2 tsp. of cayenne pepper. Thanks for sharing this family recipe! I’ll make a double batch next time-my kids loved this!
Just delicious, we loved it. Great flavor. I used low sodium V8, so it did need salt when it was done. I also included more carrots and celery than the recipe, only because that what I normally do (try to get as many vegetables my diet as possible) I’m sure it tastes even better the next day, but it didn’t last that long around our house. Next time I will make a double batch so there are leftovers. Will make this over and over again.
1 pound extra lean ground beef, browned and drained
1 cup chopped onion
1 cup chopped carrots
½ cup chopped celery
1 can (14 to 15 ounces) diced tomatoes with juice
1 can (14 to 15 ounces) kidney beans, rinsed and drained
1 can (14 to 15 ounces) white beans, rinsed and drained
4 cups beef broth
1 jar (24 to 26 ounces) tomato-basil marinara or pasta sauce
1-1/2 teaspoons oregano
¾ teaspoon hot pepper sauce (such as Tabasco)
½ teaspoon salt
½ teaspoon black pepper
1-1/4 cups dry pasta (I used fusilli, but shells or ditalini would work well), cooked separately according to the package directions.
¼ cup chopped fresh parsley, optional for serving
Grated Parmesan, optional for serving
Stir together the cooked and drained ground beef, onion, carrots, celery, tomatoes, beans, broth, pasta sauce, oregano, hot pepper sauce, salt and pepper in a 6 to 7-quart slow cooker.
Cover and cook on LOW for 5 to 7 hours, or until the vegetables are as tender as you like them.
When ready to serve, stir the cooked pasta into the soup. Taste the soup and adjust the salt and herbs to suit your tastes.
Serve with grated parmesan and a sprinkling of fresh parsley if desired.