Hearty Pasta and Bean Soup Recipe
If you’re looking for a comforting, filling meal that’s easy to prepare, this Pasta and Bean Soup recipe is the perfect choice. Combining savory ground beef or Italian sausage with vegetables, beans, and pasta, this hearty dish is a crowd-pleaser that works well for any occasion. Whether cooked on the stovetop or in a slow cooker, the rich flavors and satisfying textures of this soup are guaranteed to impress.
Ingredients
To prepare this flavorful Pasta and Bean Soup, gather the following ingredients:
- 1 pound of ground beef or Italian sausage
- 1 medium-sized onion, peeled and chopped
- 2 carrots, peeled and sliced into small pieces
- 2 celery stalks, chopped
- 1 can of diced tomatoes (15 ounces)
- 1 can of red kidney beans (14.5 ounces), drained
- 1 can of white kidney beans (cannellini beans) (14.5 ounces), drained
- 1 can of beef broth (15 ounces)
- 1 can of tomato sauce (8 ounces)
- 1 cup of spaghetti sauce (a tomato, basil, and garlic sauce works well)
- 2 teaspoons of dried oregano or Italian seasoning
- 1/2 teaspoon of ground black pepper
- 3 teaspoons of dried parsley
- 1 teaspoon of minced garlic
- 1/2 teaspoon of Tabasco sauce (optional, for added heat)
- 1 cup of water
- 1 cup of ditalini pasta or shell pasta
Instructions
Brown the Meat
- Heat a large pot over medium heat. Add the ground beef or Italian sausage and cook until browned, breaking it into small pieces as it cooks.
- Drain any excess fat from the pot to prevent the soup from becoming greasy.
Add Vegetables and Seasonings
- Add the chopped onion, carrots, celery, and minced garlic to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables start to soften.
Combine Liquids and Beans
- Stir in the diced tomatoes, kidney beans, cannellini beans, beef broth, tomato sauce, spaghetti sauce, and water.
- Add the dried oregano, black pepper, dried parsley, and Tabasco sauce (if using). Mix everything well to combine the flavors.
Simmer the Soup
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pot with a lid and let the soup simmer gently for 30-40 minutes, stirring occasionally.
Cook the Pasta
- About 10 minutes before the soup is done simmering, stir in the ditalini or shell pasta. Allow it to cook until al dente, which should take about 8-10 minutes.
Serve and Enjoy
- Once the pasta is cooked, remove the soup from the heat. Ladle it into bowls and garnish with shredded Parmesan cheese, if desired.
Tips for Making Perfect Pasta and Bean Soup
- Choose High-Quality Ingredients: Use high-quality canned tomatoes and beef broth for the best flavor.
- Don’t Overcook the Pasta: Add the pasta toward the end of cooking to prevent it from becoming mushy.
- Customize the Spice Level: Adjust the Tabasco sauce to your liking for a touch of heat, or omit it for a milder flavor.
- Enhance the Flavor with Cheese: Sprinkle shredded Parmesan cheese on top for a savory, creamy finish.
- Prep in Advance: Chop the vegetables and measure out the seasonings ahead of time to streamline the cooking process.
- Use a Slow Cooker for Convenience: This recipe can easily be adapted for a slow cooker (see the FAQs below).
Frequently Asked Questions
Can I use a slow cooker for this recipe?
Yes! To make this soup in a slow cooker, brown the meat in a pan first, then drain it and transfer it to the slow cooker. Add all the ingredients except the pasta. Cook on low heat for 7-8 hours or high heat for 4-5 hours, adding the pasta during the final 30 minutes of cooking.
What other types of pasta can I use?
Ditalini and shell pasta work well, but you can also use elbow macaroni, farfalle, or penne. Adjust the cooking time based on the type of pasta you choose.
Can I freeze this soup?
Yes, this soup freezes beautifully! Let it cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months, and reheat gently on the stovetop, adding a bit of water or broth to adjust the consistency.
Can I substitute the meat?
Absolutely. Ground turkey, chicken, or plant-based meat alternatives are great substitutes for ground beef or sausage.
How do I make this recipe vegetarian?
To make a vegetarian version, omit the meat and use vegetable broth instead of beef broth. You can also add more beans or include diced zucchini for extra texture.
How long does this soup last in the fridge?
Stored in an airtight container, this soup will keep for 3-4 days in the refrigerator.
Can I add other vegetables?
Yes, feel free to add vegetables like zucchini, bell peppers, or spinach to customize the soup to your liking.
What can I use instead of canned beans?
You can use dried beans, but they need to be soaked and cooked beforehand. Aim for 1 1/2 cups of cooked beans to replace each can.
How can I thicken the soup?
If you prefer a thicker soup, use less water or add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) during the final 10 minutes of cooking.
Final Thoughts
This hearty Pasta and Bean Soup is a versatile, family-friendly dish perfect for busy weeknights or meal prep. Packed with protein, vegetables, and pasta, it’s a meal in itself that’s as delicious as it is satisfying. With simple ingredients and easy preparation, this recipe is sure to become a regular on your menu. Enjoy!