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Hearty Pasta Fagioli

Here's an Italian favorite made easier by using prepared spaghetti sauce and canned broth for the flavorful base. —Cindy Garland, Limestone, Tennessee
  • Total Time
    Prep: 40 min. Cook: 40 min.
  • Makes
    24 servings (7-1/2 quarts)


  • 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
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) cannellini 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


  • 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, until pasta is tender, 10-14 minutes.
Nutrition Facts
1-1/4 cups: 212 calories, 6g fat (2g saturated fat), 20mg cholesterol, 958mg sodium, 25g carbohydrate (8g sugars, 5g fiber), 14g protein.

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  • NancyCK
    Feb 11, 2021

    No comment left

  • staceyk
    Jan 16, 2021

    Robert: Freeze it, share it or cut it in half. Dividing by 2 isn’t exactly rocket science.

  • Robert
    Jan 14, 2021

    Why would I want 24 servings of soup?! Can you please cut these recopies down to a normal size. There are only 32 people in my household.

  • Ms Anne
    Oct 5, 2020

    This is a hearty winter soup. I use water and beef bouillon. The only thing I add is some chopped canned spinach and some thyme.

  • Bonnie
    Jul 6, 2020

    Delicious! My step-mom made it first and gave me some tips: use twice as many beans, carrots, and celery. Use only can of tomatoes and instead of 6 cans of broth, use 2.5 boxes (32 oz. boxes) of broth. We use bow tie / Farfalle pasta--cook it separately and a minute less than the minimum time! Otherwise, they get nasty if you reheat it---which you know you have to do, because it makes so much soup! Add the pasta at the end---it has to sit for a long time to cool (because it is scalding); so there is time for the pasta to cook a little bit more and take on the taste. There is enough for me to feed 8 adults and still have left overs! You can share with your elderly neighbors!

  • Linda
    Jul 3, 2020

    Very easy to make and delicious. I halved the recipe and still had to freeze some

  • Jessica
    Jun 11, 2020

    One of our favorite soups. Very hardy. Makes great left overs as well.

  • rwippel
    May 6, 2020

    Love this soup. It made a ton and was easy to put together. I recommend doubling the pasta. And maybe even adding another can of beans. I will definitely make again.

  • abbeb
    Apr 21, 2020

    Best soup ever

  • Laraine
    Jan 6, 2020

    My soup turned out fantastic. A little spicy, a little bit thick, and very tasty. Added mild italian sausage for half the ground beef. Added some sliced mushrooms with the pasta. Adjusted the seasonings at the end, and added a bit more tabasco, salt and pepper. Topped the soup with fresh grated parm and served with crusty bread. Delicious. Only made half the recipe, and it made a huge amount.