This old fashioned beef and macaroni soup or Pasta e Fagioli which means "pasta and beans", is a traditional healthy Italian soup. It is loaded with pasta, ground beef, veggies, tomato sauce, and beans.
This lovely comforting Italian soup is a perfect dish for a chilly night. Just top it off with some parmesan cheese and serve it with crusty Italian bread; so delicious! I love everything about this Pasta e Fagioli recipe; it is healthy, flavourful and super easy to make.
Related: Pasta with Breadcrumbs.
Beef And Macaroni Soup Ingredients
- Minced beef: Use extra lean ground beef
- Celery: Chopped into small chunks
- Carrots: To give your dish a crunchy texture.
- Onion: It will give your soup a rich umami flavor
- Olive oil: To saute the veggies, use any kind you have
- Garlic: It will give your soup a delicious flavor
- Crushed tomato: Canned or fresh
- Tomato sauce: Any kind you prefer
- Kidney beans: Drain them well
- Chicken broth/stock: You can use water instead if you like.
- Pasta: Uncooked, use ditalini or elbow
- Italian seasoning: To give the dish an earthy, piney flavor
- Salt and ground black pepper: To taste
- Parsley (optional): To garnish
How To Make Old Fashioned Beef And Macaroni Soup
Cooking the beef: Heat the oil on medium then add the meat. Break it into small pieces and cook for about 4-5 minutes until it becomes brown. Transfer the meat to a bowl then set aside.
Making the soup: In the same pot, add carrots, celery, onion, and minced garlic. Sauté for 3-4 minutes or until the veggies become soft.
Return the minced beef back to the pot with the veggies. Add chopped tomatoes and tomato sauce, stir everything. Next add in the kidney beans, chicken broth, salt, ground black pepper and Italian seasoning. Let everything simmer for about 10 minutes.
Finally, stir in the pasta. Keep cooking until the pasta is fully cooked (about 10-13 minutes). Garnish with chopped parsley then serve.
Tips and Variations
- You can use any small pasta such as elbow, mini penne, ditalini, or small shells.
- You may add green beans, peas, spinach or any other veggies you prefer to this dish.
- Use ground chicken or turkey instead of beef.
- Substitute Italian seasoning with dried basil or thyme.
- Add some parmesan or mozzarella cheese to your soup to make it super creamy.
Storage
- If you make this soup ahead of time, I recommend not adding in the pasta until you’re about ready to eat otherwise the pasta will become mushy.
- To store this soup, just put it in the fridge for 2-3 days, well covered.
- This soup freezes and reheats well, without adding the pasta, of course.
More Recipes
Recipes you may like
Recipe Card
Old Fashioned Beef And Macaroni Soup
Equipment
Ingredients
- 500 g minced beef
- 1 stalk celery , chopped into small chunks
- 2 carrots
- 1 onion
- 2 tablespoon olive oil
- 2 cloves garlic
- 400 g crushed tomato in tomato sauce
- ½ cup tomato sauce
- 400 g kidney beans canned, drained
- 5 cups chicken broth/stock
- 1 cup pasta uncooked (ditalini or elbow)
- 1 teaspoon Italian seasoning
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon parsley (optional)
Instructions
- Heat the oil on medium then add the meat. Break it into small pieces and cook for about 4-5 minutes until it becomes brown. Transfer the meat to a bowl then set aside.
- In the same pot, add carrots, celery, onion, and minced garlic. Sauté for 3-4 minutes or until the veggies become soft.
- Return the minced beef back to the pot with the veggies. Add chopped tomatoes and tomato sauce, stir everything. Next add in the kidney beans, chicken broth, salt, ground black pepper and Italian seasoning. Let everything simmer for about 10 minutes.
- Finally, stir in the pasta. Keep cooking until the pasta is fully cooked (about 10-13 minutes). Garnish with chopped parsley then serve.
Notes
- You can use any small pasta such as elbow, mini penne, ditalini, or small shells.
- You may add green beans, peas, spinach or any other veggies you prefer to this dish.
- Use ground chicken or turkey instead of beef.
- Substitute Italian seasoning with dried basil or thyme.
Storage
- If you make this soup ahead of time, I recommend not adding in the pasta until you’re about ready to eat otherwise the pasta will become mushy.
- To store this soup, just put it in the fridge for 2-3 days, well covered.
- This soup freezes and reheats well, without adding the pasta, of course.
Nutrition
If you like this recipe, pin it for later.
Follow Healthy Life Trainer on Facebook, Twitter, Pinterest and Instagram to keep up-to-date with all new recipes. Also, you can subscribe to my Newsletter to recipe all the latest recipes once published.
Comments
No Comments