Pasta Fagioli That is Bound to Be a Hit

For years I have been wanting to recreate my all-time favorite Italian soup at home and now I’ve finally done it! This Pasta e Fagioli Soup is just what I’ve been craving and is bound to be on a constant rotation at our family table this winter.

8 years ago, before our son was born, Todd, Eliza, and I lived in a quaint little town 30 minutes south of Atlanta, Georgia named Hogansville. The streets were lined with antebellum homes, picturesque little shops, and 1 tiny little Italian restaurant that had some of the most amazing food we have ever eaten. Hands down, my favorite dish Chef Sammy made was his Pasta e Fagioli, it was packed with slow simmered cranberry beans, pasta, and garlic in a rich creamy broth that I literally couldn’t get enough of!

A trip to the grocery is a chore in single digit temperatures. I find myself gravitating toward what I have on-hand to throw together something to eat rather than venturing out.

I made a batch of pasta e fagioli soup that put to use a number of ingredients in the pantry. Each satisfying spoonful of the tomato-laced broth was packed with warm and hearty bites of cannellini beans and orecchiette.



2 lbs. of ground beef
1 onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
2 (28 ounce) cans diced tomato’s, undrained
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can white kidney beans, drained and rinsed
3 (10 ounce) cans of beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces of pasta


Brown the beef and drain the fat……then put into crock pot with all other ingredients except the pasta. Cook on low for 7-8 hours or on High for 4-5 hours. Add the pasta 30 minutes before eating. Serve with crusty warm bread!!! Note: if you do not have a large crock pot, cut the recipe in half. Pasta Fagioli also freezes wonderfully, so you can make a big batch and freeze the rest!!! Enjoy everyone.