White cannellini beans, ditalini pasta with vegetables, lean hamburger, and herbs are simmered in vegetable juice and chicken broth. It is like an Italian chili like Olive Garden®'s Pasta Fagioli and even better the second day.

Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

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  • Heat olive oil in a large saucepan over medium-high heat; saute carrot, celery, and onion until softened, 5 to 10 minutes. Add garlic and saute until fragrant, 1 to 2 minutes. Stir vegetable juice cocktail, chicken broth, parsley, basil, oregano, and black pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup for 20 minutes.

  • Bring a large pot of lightly salted water to a boil. Cook ditalini pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.

  • Stir cannellini beans and ground beef into soup; cook and stir until soup is heated through, about 10 minutes.

  • Spoon about 1/3 cup pasta into each serving bowl; ladle soup over pasta.

Cook's Note:

Keep pasta separate from soup for leftovers and combine when reheating.

Nutrition Facts

299 calories; protein 17.9g 36% DV; carbohydrates 33.2g 11% DV; fat 10.1g 16% DV; cholesterol 35.5mg 12% DV; sodium 566mg 23% DV. Full Nutrition

Reviews (81)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/07/2015
I may be biased but Karyn (Meme) is my mother and this is her recipe. She was a fantastic cook and I grew up on this and other wonderful kitchen creations of hers. Thank you all from the bottom of my heart for those of you who gave her high ratings on this recipe! She was so flattered by them and was so excited when this one was published online! Thank you again! Read More
(50)

Most helpful critical review

Rating: 2 stars
09/26/2016
The V8 juice was overpowering. It was gross. This would probably be so much better with regular canned tomatoes and/or sauce. Read More
(2)
109 Ratings
  • 5 star values: 88
  • 4 star values: 18
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/07/2015
I may be biased but Karyn (Meme) is my mother and this is her recipe. She was a fantastic cook and I grew up on this and other wonderful kitchen creations of hers. Thank you all from the bottom of my heart for those of you who gave her high ratings on this recipe! She was so flattered by them and was so excited when this one was published online! Thank you again! Read More
(50)
Rating: 5 stars
11/10/2014
I used Spicy V8®, and it definitely ramped up the flavor without being too spicy or overpowering the other ingredients. And I will always use that when making this recipe, too! I'll admit that this is the first time I've eaten pasta fagioli, and I have no idea what Olive Garden®'s version tastes like, but I loved all of the bold and rich layers of flavor in this recipe. Thanks, Karen Osborne, for this tasty soup, we thoroughly enjoyed it! Read More
(19)
Rating: 5 stars
03/12/2015
Wonderful soup and even though I changed a couple things it didn't change the base recipe, which is definitely worth this 5 star rating. I did use Spicy V8 as suggested by others plus I added one extra can of cannelloni beans but the biggest change (which again didn't alter the base recipe) was I omitted the ground beef and chunked up some polish sausage that I needed to use up and I used three cheese tortellini I also needed to use up in place of the pasta. I sautéed the sausage and veggies (no added olive oil needed), dumped all but the tortellini in the crockpot on low for 6 hours, added chunked zucchini the last hour, cooked up the tortellini and stirred it all together and served with Parmesan cheese. Can you spell R-A-V-E reviews??? This definitely replaces my other Pasta Fagioli soup recipe! Read More
(17)
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Rating: 5 stars
11/22/2014
Just delicious, we loved it. Great flavor. I used low sodium V8, so it did need salt when it was done. I also included more carrots and celery than the recipe, only because that what I normally do (try to get as many vegetables my diet as possible) I'm sure it tastes even better the next day, but it didn't last that long around our house. Next time I will make a double batch so there are leftovers. Will make this over and over again. Read More
(9)
Rating: 5 stars
03/04/2015
We made ahead the day before, then cooked the pasta before serving. All I can say is excellent! Great Job!!! Read More
(6)
Rating: 5 stars
03/07/2018
Delicious with minimal effort. I did NOT taste V-8 at all, just a wonderful full flavor. Great recipe and added to my recipes! Thanks! *** Have made this several times, with this last time using ground turkey. Also very good. **March, 2018 Just an update - this is perhaps one of 3 of the very best recipes on this site. Thanks again! Read More
(6)
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Rating: 5 stars
11/03/2015
First time making this type of soup, and It turned out pretty good. My husband loved it. I only had tomato juice, but still turned out with an extra cup of chicken broth. Read More
(5)
Rating: 5 stars
07/28/2017
This is my first time eating Pasta Fagioli and this one is very good, even in the summertime. I put it in the crockpot and let it Simmer all night then added a can of diced Italian-seasoned tomatoes to "beef" it up because I only used the recommended amount of vegetables. I bet this will be really good when it's cold outside too. Keeping the noodles separate is brilliant and I will use that idea with other recipes. Thanks so much Karyn for submitting your recipe. Read More
(4)
Rating: 5 stars
06/08/2014
Made it many times Read More
(3)
Rating: 2 stars
09/26/2016
The V8 juice was overpowering. It was gross. This would probably be so much better with regular canned tomatoes and/or sauce. Read More
(2)