Pasta Fagioli Soup II

Pasta Fagioli Soup II

124
ANGCHICK 33

"A quick and easy Italian favorite. Garnish with grated Romano cheese."

Ingredients

1 h 15 m servings 288 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 48.5g
  • 16%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 1135 mg
  • 45%

Based on a 2,000 calorie diet

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Directions

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  1. In a large stock pot, combine diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, bacon, parsley, garlic powder, salt, pepper, and basil. Bring to a boil, and let simmer for 40 minutes, covered.
  2. Add pasta and cook uncovered until pasta is tender, approximately 10 minutes. Ladle soup into individual serving bowls, sprinkle cheese on top, and serve.
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Reviews

124
  1. 165 Ratings

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The first time we tried the recipe it was great but needed some extra help. We replaced the bacon with ½-pound Italian sausage cooked and finely chopped in a food processor. We added ¼ cup diced...

Overall this was great soup...very close to Olive Garden..I substituted the bacon (why bacon??)for Italian sausage which was much better. I also omitted the salt..didn't need it at all. Next tim...

EXCELLENT! Thanks for a great recipe. My husband had been asking for this for a while but doesn't like the kind of Fagioli that is too tomatoee. This one was perfect. Used frozen spinach and...