Pasta E Fagioli Soup with Ground Beef and Spinach

Nutriscore Rating: 72/100

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!

Recipe Information

• Prep Time: 15 min
• Cook Time: 40 min
• Total Time: 55 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

19 items

• 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

8 steps

1. 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.

2. 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.

3. 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.

4. Once boiling, reduce the heat to low and let the soup simmer uncovered for 20 minutes to allow the flavors to blend.

5. Stir in the dried pasta and cook for an additional 8-10 minutes, or until the pasta is tender. Stir frequently to prevent sticking.

6. Add the fresh spinach and grated Parmesan cheese to the pot. Stir until the spinach wilts, about 1-2 minutes.

7. Taste the soup and season with salt and black pepper as needed.

8. Serve hot, garnished with additional Parmesan cheese and a drizzle of olive oil if desired.

Nutrition Facts

1 serving (578.0g)

Calories		480
% Daily Value*
Total Fat		22.0 g	28%
	Saturated Fat	7.5 g	38%
	Polyunsaturated Fat	0.0 g
Cholesterol		54 mg	18%
Sodium		1122 mg	49%
Total Carbohydrate		45.1 g	16%
	Dietary Fiber	7.5 g	27%
	Total Sugars	6.9 g
Protein		27.2 g	54%
Vitamin D		0.1 mcg	1%
Calcium		164 mg	13%
Iron		5.2 mg	29%
Potassium		1036 mg	22%

*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.

Source of Calories

Fat: 1196 cal (40.9%%)

Protein: 650 cal (22.2%%)

Carbs: 1080 cal (36.9%%)