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Pasta Fagioli Soup, Weeknight Style.

  • Author: Aubrey Johansen
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x


  • 1 lb ground meat (chicken or preference)
  • 2 cups marinara sauce
  • 68 cups chicken broth
  • 1 can kidney beans (rinsed and drained)
  • 1 can cannellini beans (rinsed and drained)
  • 1.5 cups carrots (diced)
  • 1.5 cups celery (diced)
  • .5 cups onion (diced)
  • 1 cup orzo (uncooked)
  • .5 cup parmesan or pecorino cheese (grated)
  • 2 T olive oil
  • 1 T dried oregano
  • 1 T garlic powder
  • 1 T dried parsley
  • 2 tsp dried chili flake or chili paste (optional)
  • salt & pepper to taste


  1. Preheat soup pot or dutch oven over medium-high heat. Drizzle in olive oil and add ground meat, breaking up with a wooden spoon, and cooking through, about 5-6 minutes.
  2. Add chopped celery, carrots, and onion, and reduce heat to medium, letting cook about 5 minutes to soften.
  3. Next, add your dried spices; the garlic, pepper, parsley, chili, oregano, and hefty pinches of salt and pepper. Stir and pour in stock, grated cheese, and marinara. Bring to a bubble, about 5 minutes.
  4. Finally, stir in the beans and pasta, turn heat to medium-low, and partially cover. Stir occasionally while pasta cooks, and soup thickens. Serve with a drizzle of olive oil and a sprinkle of cheese. This is perfect with crusty bread and a side salad, a soup-er hearty meal! Stores best in fridge for up to 6 days, or freeze leftovers for 3-5 months.

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