Hearty Pasta Fajioli Recipe

5 4 3
Hearty Pasta Fajioli Recipe
Hearty Pasta Fajioli Recipe photo by Taste of Home
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Hearty Pasta Fajioli Recipe

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5 4 3
Publisher Photo
Here's an Italian favorite. Spaghetti sauce and canned broth form the flavorful base. —Cindy Garland, Limestone, TN
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. Cook: 40 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. Cook: 40 min.

Ingredients

  • 2 pounds ground beef
  • 6 cans (14-1/2 ounces each) beef broth
  • 2 cans (28 ounces each) diced tomatoes, undrained
  • 2 jars (26 ounces each) spaghetti sauce
  • 3 large onions, chopped
  • 8 celery ribs, diced
  • 3 medium carrots, sliced
  • 2 cups canned cannellini beans, rinsed and drained
  • 2 cups canned kidney beans, rinsed and drained
  • 3 teaspoons minced fresh oregano or 1 teaspoon dried oregano
  • 2-1/2 teaspoons pepper
  • 1-1/2 teaspoons hot pepper sauce
  • 8 ounces uncooked medium pasta shells
  • 5 teaspoons minced fresh parsley

Directions

In a large stockpot, cook beef over medium heat until no longer pink; drain. Add broth, tomatoes, spaghetti sauce, onions, celery, carrots, beans, oregano, pepper and pepper sauce.
Bring to a boil. Reduce heat; simmer, covered, 30 minutes. Add pasta and parsley; simmer, covered, 10-14 minutes or until pasta is tender. Yield: 24 servings (7-1/2 quarts).
Originally published as Hearty Pasta Fajioli in Taste of Home Christmas Annual Annual 2016, p27

Nutritional Facts

1-1/4 cups: 212 calories, 6g fat (2g saturated fat), 20mg cholesterol, 958mg sodium, 25g carbohydrate (8g sugars, 5g fiber), 14g protein.

  • 2 pounds ground beef
  • 6 cans (14-1/2 ounces each) beef broth
  • 2 cans (28 ounces each) diced tomatoes, undrained
  • 2 jars (26 ounces each) spaghetti sauce
  • 3 large onions, chopped
  • 8 celery ribs, diced
  • 3 medium carrots, sliced
  • 2 cups canned cannellini beans, rinsed and drained
  • 2 cups canned kidney beans, rinsed and drained
  • 3 teaspoons minced fresh oregano or 1 teaspoon dried oregano
  • 2-1/2 teaspoons pepper
  • 1-1/2 teaspoons hot pepper sauce
  • 8 ounces uncooked medium pasta shells
  • 5 teaspoons minced fresh parsley
  1. In a large stockpot, cook beef over medium heat until no longer pink; drain. Add broth, tomatoes, spaghetti sauce, onions, celery, carrots, beans, oregano, pepper and pepper sauce.
  2. Bring to a boil. Reduce heat; simmer, covered, 30 minutes. Add pasta and parsley; simmer, covered, 10-14 minutes or until pasta is tender. Yield: 24 servings (7-1/2 quarts).
Originally published as Hearty Pasta Fajioli in Taste of Home Christmas Annual Annual 2016, p27

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Reviews forHearty Pasta Fajioli

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MarineMom_texas User ID: 31788 259619
Reviewed Jan. 13, 2017

"Sorry for double review."

MY REVIEW
MarineMom_texas User ID: 31788 259618
Reviewed Jan. 13, 2017

"We had this delicious soup for diner tonight. I only made several changes. I did pare it down for the two of us. Also, I used only kidney beans and ditalini pasta. We will be having this again. I highly recommend this recipe. (I am having trouble with this review. It keeps posting double so if there are two reviews, that is why. Also, there are supposed to be five gold stars.)"

MY REVIEW
annrms User ID: 2649709 258870
Reviewed Dec. 30, 2016

"DH made this today using bulk sausage (from the market with a sale tag) and without beans since we had just finished "Skillet Cassoulet" from TOH...wonderful! I love soup in winter!"

MY REVIEW
bicktasw User ID: 4201818 258867
Reviewed Dec. 30, 2016

"My sister made this delicious soup for us to eat while we were decorating the Christmas tree. She followed the recipe exactly except she did not have any carrots. It was a nice hearty soup with a wonderful Italian flavor. We served it with Italian bread for dunking. I'd recommend this soup anytime! Especially on a cold damp day ....... wonderful "comfort food" soup."

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