Pasta E Fagioli Soup with Ground Beef and Spinach
Warm, hearty, and packed with rich Italian flavors, this Pasta e Fagioli Soup with Ground Beef and Spinach is the ultimate comfort food! Perfect for busy weeknights or cozy weekend dinners, this one-pot wonder features tender ground beef, nutrient-rich spinach, creamy cannellini and red kidney beans, and al dente pasta in a flavorful tomato-based broth. Enhanced with aromatic Italian seasonings, a touch of red pepper heat, and finished with a generous sprinkle of Parmesan cheese, this robust soup offers both satisfaction and nutrition in every bowl. Ready in under an hour and easy to make, it’s a crowd-pleaser that’s as nutritious as it is delicious. Pair it with crusty bread for an unforgettable meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 4 cloves, minced garlic
- 1 14.5-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 6 cups chicken broth
- 1 15-ounce can, drained and rinsed cannelini beans
- 1 15-ounce can, drained and rinsed red kidney beans
- 1 teaspoon dried Italian seasoning
- 1 teaspoon dried oregano
- 0.5 teaspoon crushed red pepper flakes
- 1 cup dried small pasta (e.g., ditalini or elbow)
- 4 cups, loosely packed fresh spinach
- 0.25 cup, grated (plus more for garnish) Parmesan cheese
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
Instructions
Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain excess grease if necessary.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Mix in the diced tomatoes, tomato paste, chicken broth, cannellini beans, kidney beans, Italian seasoning, oregano, and crushed red pepper flakes. Bring the soup to a boil.
Once boiling, reduce the heat to low and let the soup simmer uncovered for 20 minutes to allow the flavors to blend.
Stir in the dried pasta and cook for an additional 8-10 minutes, or until the pasta is tender. Stir frequently to prevent sticking.
Add the fresh spinach and grated Parmesan cheese to the pot. Stir until the spinach wilts, about 1-2 minutes.
Taste the soup and season with salt and black pepper as needed.
Serve hot, garnished with additional Parmesan cheese and a drizzle of olive oil if desired.
Nutrition Facts
Calories |
3314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 8396 mg | 365% | |
| Total Carbohydrate | 376.8 g | 137% | |
| Dietary Fiber | 82.4 g | 294% | |
| Total Sugars | 50.5 g | ||
| Protein | 200.7 g | 401% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1564 mg | 120% | |
| Iron | 45.3 mg | 252% | |
| Potassium | 9341 mg | 199% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
