Of course! This Copycat Pasta Fagioli Soup recipe captures the hearty, savory, and comforting essence of the famous restaurant version. It’s a one-pot wonder that’s even better the next day.
Copycat Pasta Fagioli Soup
This recipe yields a large pot, perfect for 6-8 servings.
Ingredients:
For the Meat & Aromatics:
· 1 lb ground beef (or Italian sausage for more flavor)
· 1 large yellow onion, diced
· 2-3 cloves garlic, minced
· 1 tbsp olive oil
For the Vegetables:
· 2 large carrots, peeled and diced
· 2 stalks celery, diced
· 1 (15 oz) can red kidney beans, drained and rinsed
· 1 (15 oz) can cannellini beans (or great northern beans), drained and rinsed
· 1 (28 oz) can crushed tomatoes (or petite diced tomatoes)
For the Broth & Seasonings:
· 4 cups (32 oz) beef broth (use chicken or vegetable for a lighter taste)
· 2 cups (16 oz) V8 juice or tomato juice (this is the secret for depth of flavor!)
· 1 tsp dried oregano
· 1 tsp dried basil
· ½ tsp dried thyme
· 1 bay leaf
· 1 tbsp sugar (to balance the acidity of the tomatoes)
· Salt and freshly ground black pepper to taste
For the Pasta:
· 1 cup ditalini pasta (or other small pasta like elbow macaroni or small shells)
· Garnish: Freshly grated Parmesan cheese and chopped fresh parsley
Instructions:
- Brown the Meat:
· In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s no longer pink.
· If there’s excess grease, drain it, leaving about 1 tablespoon in the pot.
- Sauté the Aromatics:
· Add the diced onion, carrots, and celery to the pot with the beef. Cook for 5-7 minutes, until the vegetables begin to soften.
· Add the minced garlic and cook for another minute until fragrant.
- Build the Soup:
· Pour in the crushed tomatoes, V8 juice, and beef broth. Stir to combine.
· Add the drained kidney beans and cannellini beans.
· Stir in all the seasonings: oregano, basil, thyme, bay leaf, sugar, and a good pinch of salt and pepper.
- Simmer:
· Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 20-30 minutes to allow the flavors to meld together.
- Cook the Pasta (CRUCIAL STEP):
· To prevent the pasta from absorbing all the broth and making the soup too thick, cook it separately.
· While the soup is simmering, bring a separate medium pot of salted water to a boil. Cook the ditalini pasta according to package directions until al dente. Drain.
- Combine and Serve:
· Right before serving, stir the cooked and drained pasta into the hot soup. This keeps the pasta perfectly tender and prevents it from getting mushy.
· Remove the bay leaf. Taste and adjust seasoning with more salt and pepper if needed.
· Ladle the soup into bowls and garnish generously with grated Parmesan cheese and fresh parsley.
Pro Tips for the Best Soup:
· The “Secret” Ingredient: V8 juice is the key to achieving that rich, complex, restaurant-style tomato base. Don’t skip it!
· Avoid Mushy Pasta: Cooking the pasta separately is the single best tip for this soup. It allows you to control the texture perfectly and makes leftovers much better.
· Make it Ahead: You can make the entire soup base (through step 4) up to 2 days in advance. Store it in the fridge and simply reheat it on the stove, then add the freshly cooked pasta just before serving.
· Leftovers: The pasta will continue to absorb liquid in the fridge. When reheating leftovers, you will likely need to add a splash of water or broth to thin it back out to your desired consistency.
· Flavor Boost: For an extra layer of flavor, add a Parmesan rind to the pot while the soup is simmering. Remove it before serving.
· Vegetarian Version: Simply omit the ground beef and use vegetable broth. The beans and vegetables make it hearty and satisfying on their own.
Enjoy your delicious, homemade Pasta Fagioli