Hearty Pasta Soup Food

HEARTY BEEF AND PASTA SOUP RECIPE - (4.2/5)

Steps:

• 1. Put everything except beans, pasta and cheese into a 6-quart slow cooker and stir, making sure to break up the ground beef. 2. Cook on low 7-8 hours or high 3-4 hours. 3. 30 minutes before the end, stir in beans (drained and rinsed) and pasta. Add more salt and pepper if desired. 4. Remove bay leaves before serving. Sprinkle grated parmesan on top.

HEARTY HAMBURGER-PASTA SOUP FROM THE INSTANT POT!

Steps:

• 1. Select the saute button on your Instant Pot.
• 2. Add ground beef, onion and garlic. Brown meat and soften onions.
• 3. Press CANCEL on Instant Pot.
• 4. Drain meat and return to pot. Add tomato sauce, Beef broth, salt & pepper, frozen peas & carrots, and corn; Stir into the pot.
• 5. Cover and lock the lid. Make sure the steam releasing handle is pointing to sealing.
• 6. Set to HIGH pressure for 6 minutes.
• 7. When cooking is finished, press cancel, then use quick release.Be sure venting is completely finished before opening the lid!
• 8. Open the lid carefully. Add pasta to pot and stir.
• 9. Cover and lock the lid again. Make sure the steam releasing handle is pointing to sealing again.
• 10. Cook on high pressure for 4 minutes
• 11. When finished cooking, press cancel, use quick release. Be sure venting is completely finished before opening the lid.
• 12. Ladle Soup into Bowls, sprinkle with fresh parsley and serve with hot biscuits or Italian bread & butter!

HEARTY PASTA FAGIOLI SOUP

Steps:

• In a large soup pot, heat olive oil over medium heat. Add onions and carrots, cook 5 minutes to soften, stirring occasionally. Add garlic, stirring for 1 minute. Add chicken broth and tin of diced tomatoes with their juices. Bring to a boil over high heat. Reduce heat to low and simmer, partially covered, for 20 minutes.
• Meanwhile, in a small saucepan, cook pasta according to package directions. Drain and set aside.
• After soup has cooked for 20 minutes, add white kidney beans and chickpeas, simmering partially covered for 10 minutes.
• Remove 2 cups of bean soup and place in food processor. Puree, return to soup pot and bring to a boil over high heat. Add cooked pasta, Parmesan, basil, salt and pepper, simmering 5 minutes. Serve with additional Parmesan cheese.

BEAN & PASTA SOUP

Steps:

• Heat oil in a large stockpot over medium-high heat. Crumble ground beef into pot and cook, stirring frequently, until well browned. Remove meat, leaving excess oil in pot.
• Cook onion and garlic in oil over medium-high heat until translucent. Stir in tomatoes, kidney beans, vegetable soup mix, and water. Reduce heat, and simmer 40 minutes.
• Add pasta stars, cover, and simmer 20 minutes more, or until pasta is tender. You may add more water at any time to adjust consistency.

HEARTY PASTA SOUP

Steps:

• Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.
• Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.

HEARTY PASTA FAGIOLI

Steps:

• Brown the beff in a large pot(I like to use my cast iron enamel dutch oven)
• Drain the fat and add the onion, celery, garlic, and carrots. Let is sautee for about 10 minutes
• Add all the remaining ingredients except the pasta and the vinegar and let it cook for about 30 minutes or until the carrots are tender.
• You can either choose to add the pasta dry into the soup to cook next, but keep in mind that the pasta will soak up some of the liquid so you may need to add a bit more stock.
• You can also cook the pasta separate until it is al dente and then add it to the soup. I have done it both ways and it has come out great. It is more convenient and less pots to clean if you add the pasta directly to the soup.
• At the end, add the white vinegar and cook for another minute and then turn off.
• The vinegar will add that zip that pasta fagioli is known for.
• This soup is so flavorful and it is a great healthy option as well. I always feel satisfied when I eat this, and never feel like Ive been on a diet.
• I like to top mine with fresh or grated parmesan cheese and its perfect with my homemade french bread as well!

HEARTY PASTA FAGIOLI SOUP

Steps:

• Brown the meats: Heat the olive oil in a large Dutch oven over medium-high heat. Add the bacon and cook until browned, about 3-4 minutes. Add the sausage and continue cooking until browned as well, about 4-5 minutes.
• Sauté the vegetables: Add the carrots, celery, onions and garlic and cook until starting to soften, about 4-5 minutes.
• Season and deglaze: Stir the tomato paste, Italian seasoning and garlic powder into the pot until evenly distributed. Pour the red wine into the pot and cook, scratching the browned bits off the bottom of the pot, for 1 minute.
• Cook the soup: Add the tomato sauce, diced tomatoes, chicken broth, salt and pepper to the pot. Stir well and bring to a boil. Reduce the heat to a low simmer and cover the pot. Cook for 15-20 minutes.
• Add pasta and beans: Stir uncooked Ditalini through soup, cook, uncovered, for 10 minutes. Stir through drained beans and continue simmering for 4-5 minutes, until pasta is cooked and beans are heated, stirring through more broth if needed. Serve immediately with parmesan and parsley, if desired. Refrigerate leftovers for up to 3 days.

HEARTY TOMATO SOUP WITH CHICKEN AND PASTA

Steps:

• In a large stock pot, combine the chicken broth, tomato puree, garlic powder, dried oregano, dried basil, salt, pepper, and Tabasco sauce (go easy on the Tabasco to start - you can always add more later). Bring to a simmer on medium heat, stirring occasionally. Simmer for ten minutes.
• Stir in the fresh basil, fresh oregano, and chicken. Continue simmering for another five minutes.
• Turn the heat up to medium-high to bring the soup to a boil. Add the soup pasta and cook according to package directions.
• Remove from heat, and serve with grated parmesan cheese and/or garlic-flavored croutons.
• Refrigerate or freeze any leftovers.

HEARTY PASTA SOUP MIX

Steps:

• In a half-pint glass container, layer the first 7 ingredients in the order listed; seal tightly. Place the pasta in a 1-pint resealable jar; seal. Yield: 1 batch (3 cups). , To prepare soup: Place water in a Dutch oven; stir in soup mix. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add chicken, tomatoes and pasta. Cover and simmer until pasta, peas and lentils are tender, 15-20 minutes longer.

HEARTY PASTA FAGIOLI

Steps:

• In a large stockpot, cook beef over medium heat until no longer pink; drain. Add broth, tomatoes, spaghetti sauce, onions, celery, carrots, beans, oregano, pepper and pepper sauce., Bring to a boil. Reduce heat; simmer, covered, 30 minutes. Add pasta and parsley; simmer, covered, until pasta is tender, 10-14 minutes.

HEARTY PASTA TOMATO SOUP - SLOW COOKER

Steps:

• In a skillet, cook the sausage over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker; add the next 13 ingredients. Cover and cook on high for 3-4 hours or until the vegetables are tender.
• Cook tortellini according to package directions; drain. Stir into slow cooker; cover and cook 30 minutes longer. Serve with Parmesan cheese if desired. Yield: 14 servings (about 3-1/2 quarts).

30-MINUTE HEARTY PASTA FAGIOLI

Steps:

• Heat butter and oil in an 8 quart stock pot over medium high heat, add bacon and cook until almost crispy. Remove bacon from pan with a slotted spoon. Add onion and carrots to pan and cook until onions are almost translucent; add garlic, thyme sprig, rosemary sprig, and bay leaf. Add tomato paste, chicken broth, tomatoes, beans salt and pepper. Cover and bring to a boil. Add pasta and cook according to the package directions, about 7 minutes. Remove from heat, remove herb stems, serve and enjoy!