"Wonderful Italian veggie soup. My parents had it while in Rome and convinced the chef to give them the recipe." — Kathy
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prosciutto, finely chopped
ground cayenne pepper
distilled white vinegar
salt and pepper to taste
1 (16 ounce) package
Yum Yum! I had the most incredible soup while on my honeymoon in Rome. Since returning I have craved it and have been disappointed by the American version which resembles Chili with pasta. This recipe is as close as I could find with few minor changes: I omitted the tomato juice and used 1 can of crushed tomatoes instead. I used Great Northern Beans instead of the red beans. I used fresh basil. I used Acini de pepe pasta. I added 1 cup fresh chopped spinach. I also added 2 more cups of chicken broth. Delicious!!
The recipe itself can be improved, so make sure you listen to the reviewers. I used proscuitto, which is rather expensive, and wish I hadn't since you can't even taste it in the soup. Would rather have used beef or regular ham or something. I upped the spices (basil, parsley and cayenne) and was glad I did because it was well seasoned. I used the tomato juice, but added a can of diced tomatoes as wel. Good started recipe, but needs modifcation to be good.
This was very good, but with modifications: hubby and I love this soup from Olive Garden, so I used 2 lbs. of ground beef instead of the proscioutto, and I doubled the cayenne and added a couple drops of tabasco sauce for added quick. Also, I didn't have tomato juice, so I used two cans of diced tomatoes and one can of tomato sauce. Lastly, I threw in a little brown sugar to carmelize the onions as they were sauteing. Lastly, top with freshly grated parmesean! Fabulous! (I tried the recipe exactly as written the first time, but it was bland, so I couldn't quite give it a full 5 stars).
Delicious!!! I made a couple of changes, that you might want to try though. I added a can of crushed tomatoes and a small can of tomato paste to thicken the soup slightly. But the flavor was not changed one bit.
Excellent recipe! We ate all the soup in one sitting. I substituted 2 teaspoons balsamic vinegar for the white vinegar, 8 oz tomato sauce for 8 oz of tomato juice, and used vegetable broth instead of chicken broth.
I made this recipe for my Italian father -- he loved it and has already shared the recipe with friends. For storing leftovers, be sure to store the soup and pasta in separate bowls or the pasta will absorb most of the broth.
Made several times already. Everyone enjoys this recipe, especially during the winter months! It has been put in the "favorites" file. Thanks Kathy. I have modified the followng just for preference sake: red onion, lean ground beef instead of prosciutto, 1/2 chicken 1/2 vegtable broth, tomato sauce instead of juice, balsamic instead of white vinegar, and upped the seasonings to taste.
Followed others advice, used diced tomatoes and a bit of tomato paste. Added green beans and white beans. Tripled the garlic and used chopped carrots vs. grated. Also didnt have enough broth so added water and turned out FAB!!! Husband and mother-in-law raved. I impressed myself even. Thanks for the great soup.
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta e Fagioli II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 50
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