When the weather turns chilly, there’s nothing quite like a warm, flavorful bowl of soup to bring comfort. This Copycat Pasta Fagioli Soup is packed with vegetables, tender pasta, and hearty beans, creating a rich and satisfying dish that tastes like it’s been simmering all day. It’s easy to make, incredibly filling, and perfect for family dinners or cozy nights in.
Copycat Pasta Fagioli Soup
Ingredients:
| Ingredient | Quantity |
|---|---|
| Celery stalks, chopped | 2 |
| Onion, chopped | 1 |
| Tomatoes, peeled and chopped | 2 medium |
| Cannellini beans, with liquid | 1 can |
| Olive oil | 1 tbsp |
| Garlic cloves, minced | 3 |
| Dried parsley | 2 tsp |
| Italian seasoning | 1 tsp |
| Crushed red pepper flakes | ¼ tsp |
| Tomato sauce | 8 oz |
| Chicken broth | 14 ½ oz |
| Salt and pepper | To taste |
| Uncooked spinach pasta | 8 oz |
Instructions:
In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the chopped celery and onion, sautéing until they soften and become fragrant. Stir in the garlic, dried parsley, Italian seasoning, and crushed red pepper flakes. Cook for about 5 minutes to let the flavors develop.
Next, pour in the tomato sauce, chicken broth, and chopped tomatoes. Bring the soup to a gentle simmer and let it cook for 15 minutes, allowing the flavors to meld together. Add the uncooked spinach pasta and continue cooking for another 15 minutes, or until the pasta is al dente.
Stir in the cannellini beans along with their liquid, and heat the soup through. Season with salt and pepper to taste. Serve it hot, topped with freshly grated Parmesan cheese for the perfect finishing touch. This soup is so comforting, you’ll find yourself making it on repeat.
