Hearty Pasta Fajioli Recipe

5 15 13
Hearty Pasta Fajioli Recipe
Hearty Pasta Fajioli Recipe photo by Taste of Home
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Hearty Pasta Fajioli Recipe

Read Reviews
5 15 13
Publisher Photo
Here's an Italian favorite. Spaghetti sauce and canned broth form the flavorful base. —Cindy Garland, Limestone, Tennessee
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.

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  • 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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MY REVIEW
650sw55ave User ID: 8374021 286587
Reviewed Apr. 13, 2018

"i added extra canned beans"

MY REVIEW
[email protected] User ID: 4589016 285514
Reviewed Mar. 24, 2018

"This soup is so good...just finished making for dinner and all I can say is delish!!!"

MY REVIEW
danielle_lyn User ID: 6139954 285395
Reviewed Mar. 21, 2018

"This makes a big pot, even when halving the recipe like I did! It was a really good pasta fajioli, that is pretty quick to put together. Not as flavorful as some other recipes that I have had before. But they were more work also. I like that this uses jarred pasta sauce to help with extra flavor and the ease factor. The only thing I did differently when halving the recipe, is used 1 can of chicken broth in place of 1 of the cans of beef broth, a little more seasonings added like italian seasoning and some minced garlic. I sauteed the veggies with the meat before adding the liquid ingredients. I also didn't add the beans until the end with the pasta and I also used ditalini pasta instead of shells. We served each bowl with freshly grated parmesan and it made a great meal. Serve with a salad and nice crusty bread and you are all set! Thanks for the recipe!"

MY REVIEW
Carolyn User ID: 9416540 285384
Reviewed Mar. 21, 2018

"This was a real hit with my husband and me. We love hearty soups in the winter and this hit the spot. I didn’t change a thing in the recipe"

MY REVIEW
janetlutter User ID: 8360151 285052
Reviewed Mar. 13, 2018

"I really like this soup. It is easy to make, is filling, and tastes great. I made 1/2 the recipe for a family of 4 and we have enough leftover for another night. I made the shells separate as recommended by one reviewer to ensure they were al dente. Thank you for this recipe!"

MY REVIEW
DuckyD User ID: 9295531 284797
Reviewed Mar. 8, 2018

"I thought this was good soup. My 39-year old son stated that it was nothing special. Anyway, I made it according to the directions and did not deviate from the recipe."

MY REVIEW
ginadeec User ID: 6862280 284552
Reviewed Mar. 3, 2018

"This is a hit! I made it for my Bible Study group and they wanted the recipe. It makes a large quantity , which wasn’t a problem at all according to my husband. This is going in my favorite recipes file. When I make pasta for a soup I make it separately. This insures al’denta results. If you have leftovers, you just make a fresh batch of pasta each time. This method keeps you from having mushy pasta each time you reheat."

MY REVIEW
Robby1 User ID: 1478802 282964
Reviewed Jan. 30, 2018

"This is truly a hearty, delicious soup to warm a winter day! Served with slices of fresh, warm baguette. I cut the recipe in half for the two of us, there was lots left over for next day lunch. It's a keeper for sure."

MY REVIEW
mspray01 User ID: 8252011 282192
Reviewed Jan. 16, 2018

"How do you print the recipe? There’s no print friendly"

MY REVIEW
Paul User ID: 9269201 282184
Reviewed Jan. 16, 2018

"Why not fry the onions, celery and carrot sofritto style to get even more flavour ?"

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