#SoupSaturdaySwappers ~ Pasta e Fagioli Soup

Welcome to the April 2020 Soup Saturday Swappers event led by Wendy of A Day in the Life on Farm! Are you interested in joining this great group of Soup Swappers? Request to join our Facebook group here. For today's event, Karen of  Karen's Kitchen Stories invited us to make a soup with any kind of noodle!

I have kind of been obsessed with Olive Garden's Pasta e Fagioli soup foreeevveerrr. It's probably what I get at least half of the time when we visit there (on our once or twice a year Olive Garden visits). I love the depth of flavor and combination of veggies, beans, and pasta in this dish. I have to say I was incredibly happy with how this soup came out - it definitely hit the spot! I just need to order some of the Olive Garden dressing and I can totally have a in-house Olive Garden experience.

Next time I will need to make a batch of copycat Olive Garden bread sticks to dip too... mmm....

Take a look at all of our delicious soups with noodles that we're sharing with you today!

Chicken Cordon Bleu Noodle Soup from Cindy's Recipes and Writings

Curry Udon with Clams from Culinary Adventures with Camilla

Homemade Ravioli and Spinach Soup from Sid's Sea Palm Cooking

Leftover Beef Soup with Noodles from A Day in the Life on the Farm

Pasta e Fagioli Soup from Making Miracles

Taiwanese Beef Noodle Soup from Karen's Kitchen Stories

Vegetarian Thukpa from Sneha's Recipe

Pasta e Fagioli Soup from Cooking Classy

Ingredients
1 lb ground beef
1 medium yellow onion, diced
2 medium carrots, diced
3 medium stalks celery, diced
1 TBS minced garlic (jarred)
1 (15-oz) can tomato sauce
2 (14.5-oz) cans chicken broth
1 cup spaghetti sauce (or 1/2 - 1 cup water)
1 (15-oz) can diced tomatoes
2 tsp granulated sugar
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
1/2 tsp dried marjoram
Salt and freshly ground black pepper
1 cup dry ditalini pasta
1 (15-oz) can dark red kidney beans, drained and rinsed
1 (15-oz) can great northern beans, drained and rinsed
Grated Parmesan, for serving

Directions

1. In a large nonstick soup pot, cook the ground beef with the onion, carrots, and celery for about 8-10 minutes, until meat is cooked through. Season with salt and pepper. Drain excess grease if desired.
2. Add in the garlic and cook another minute, until fragrant.
3. Add the tomato sauce, broth, spaghetti sauce, diced tomatoes, sugar, basil, oregano, thyme, and marjoram. Simmer about 20 minutes, until vegetables are tender.
4. Meanwhile, cook the pasta separately just until done (about 10 minutes). Drain and set aside.
5. Add in the cooked pasta and beans to the soup. Taste and add salt and pepper, and adjust seasonings as desired.
6. Ladle into bowls and serve with a sprinkling of Parmesan cheese if desired.