Recipe by ANGCHICK
"A quick and easy Italian favorite. Garnish with grated Romano cheese."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (29 ounce) can
2 (14 ounce) cans
great Northern beans, undrained
1 (14 ounce) can
chopped spinach, drained
2 (14.5 ounce) cans
1 (8 ounce) can
crisp cooked bacon, crumbled
1 1/2 teaspoons
ground black pepper
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 onions and 1 more cup of water. We found during first time, after adding the pasta, the soup was bit too thick. We also halved the salt (½ and ¼ teaspoon), because after adding cheese, we found it a little salty. We also substituted pasta with whole-wheat elbows. The recipe was a 5 star to start, the 2nd time we made it with these modifications we needed 6th star!
I come from an Italian family. A real Italian recipe uses fresh everything. I used Italian sausage, fresh crushed tomatoes, fresh spinach, fresh garlic, fresh parsley, oregano and basil.....and it was wonderful. Baked 2 loaves of french bread and it was a meal to remember......I will use my version from now on.
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 time I will cut down on garlic...whoaaa! 1/8 of a teaspoon of garlic powder is equal to 1 clove..and this recipe totalled 9 cloves! No one came near me for days! Update-use fresh spinach and add at the end. Also, use cannellini beans instead of northern. Yum!
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 added a little olive oil, chopped onions and Italian Seasoning. Will make it again, especially on cold winter nights.
This recipe is FANTASTIC. To "kick it up a notch" I use crumbled hot italian sausage in place of the bacon, add a dash or two of crushed red pepper, include the liquid from the spinach, and use one of those "Natural Goodness" boxes of chicken broth. The seashells tend to asborb a lot of the liquid after sitting for a while, so I like to use the small shells, and fewer than 1/2 the bag. I get rave reviews on this ALL THE TIME and it is some of my friend's favorites!
EXCELLENT! I did saute some chopped onions and a stalk of celery with the minced garlic before hand. It really made a difference! I didn't have a 29 oz. can of diced tomatoes so I just used one can of 14.5oz of the "petite diced" tomatoes. It doesn't need 8 slices of bacon, it gave it a great smoky flavor with 3 or 4. It turned out fabulous!! Very quick and easy.
My dinner guests loved this soup! I did use frozen chopped spinach instead of canned. It was great.
Not sure quite how to rate this, 'cause I did make quite a few changes based on other reviews and my own preferences, but the soup I ended up with was AWESOME! I began by sauteeing 1/2 an onion and celery in about 2 tsp of olive oil in my Dutch oven. Once the veggies were tender, I added the 2 cans of undrained beans, 6 cups of chicken broth, an 8 oz can of tomato sauce, 1 cup of water, 2 tsp of minced garlic and the spices... although I cut back to 1/2 tsp of salt since I used more broth, and also added 1/2 tsp of oregano and 1/4 tsp of red pepper flakes. While simmering for the 40 minutes, I sauteed 1 lb hot turkey italian sausage (removed from casings) and then drained the excess grease. Once the soup was done simmering, I added a package of FRESH spinach and it wilted within a couple minutes, and then stirred in the sausage. I added about 1.5 cups of whole wheat elbows and simmered for another 5 minutes, then removed from heat, so they gradually cook the rest of the way while the soup cooled. I added fresh parmesan and fresh cracked pepper to each serving and it was one of the best soups I've ever had! Thanks for the jumping off point!
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta Fagioli Soup II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 288
** Calories from Fat: 33
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a traditional Italian soup using common pantry items.
Watch how to make this savory Italian soup.
Watch how to make this top-rated recipe.