“I’ve been making this at least once a week for the past month! I can’t seem to keep it in the house.”
This Copycat Pasta Fagioli Soup is a hearty and comforting dish packed with flavor. It’s a perfect meal for a chilly day.
ADVERTISEMENT
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 olive oil and sauté celery and onion until softened.
- Stir in garlic, dried parsley, Italian seasoning, and red pepper flakes. Cook for 5 minutes.
- Add tomato sauce, chicken broth, and chopped tomatoes. Simmer for 15 minutes.
- Add uncooked spinach pasta to the soup and cook for 15 minutes or until al dente.
- Stir in cannellini beans with their liquid. Heat through.
- Season with salt and pepper to taste.
- Serve hot with grated Parmesan cheese.
