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Hearty Pasta Fajioli


  • 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


  • 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, 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.


Average Rating:
  • Wayne
    Mar 16, 2019
    Love it!!! Made a couple of little changes as it did not really need many. Made it yesterday and had it with my bread maker buttermilk bread. So good it is supper again tonight. There is only us two of old farts so I made a half batch. Now I have some for the freezer for a lazy day. We still have snow on the ground so it is soup season. Thank You Wayne
  • 650sw55ave
    Apr 13, 2018

    i added extra canned beans

  • Mar 24, 2018

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

  • danielle_lyn
    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!

  • Carolyn
    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

  • janetlutter
    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!

  • DuckyD
    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.

  • ginadeec
    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.

  • Robby1
    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.

  • mspray01
    Dec 31, 1969

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

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