Easy Pasta Fagioli

I'm giving this 4 stars but I did change the recipe. The amount of tomato sauce (32 oz.) compared to the amount of chicken broth (14 oz.) seemed off to me. I thought it might taste just like eating tomato sauce. Anyway, I reversed the amounts with 32 oz. of 99% fat free broth and 15 oz. of tomato sauce. I may experiment with the proportions in the future. I also added one chopped onion instead of using only one slice & reduced the basil quite a bit, due to family preference. Finally I added whole wheat pasta separately to the soup at the table so the pasta wouldn't get too mushy when the leftovers were reheated.

Very good and similar to the recipe I have been using. My kids don't like to see a lot of beans in this dish. So, I reserved 1/2 cup beans and 1/4 cup chicken broth and pulsed in food processor to make the dish creamier. It also turns out lighter in color.

yum! I upped the oil 3-4 T, upped the garlic to 5 cloves crushed, substituted one of the cans of tomato sauce for a can of diced tomatoes for more texture and added freshly grated parmesan cheese at the end. Don't forget to serve with oven warmed crusty italian bread!

Quite good, especially on a cool night. I too reversed the quantities of tomato sauce and chicken broth, and I'm glad I did.

I too used 2 cups of tomato sauce and 4 cups of chicken broth instead of the other way around. I also chopped up a whole onion and cooked the pasta in the actual soup (didn't see the need to dirty another pan!). I finished it off with some parmesan cheese over each bowl.

Change the name of this recipie to Easy and Delicious! Everyone loved this. I added garlic powder and a pinch of pepper flakes in addition to the ingredients listed. Can't wait to make this again.

Thanks for this delicious, easy recipe. I discovered pasta fagioli at Olive Garden and wanted to make it ever since. We liked this version just as well -- and there's no red meat in it!

Delicious! I reversed the broth and tomato sauce quantities and it was great. Otherwise I think it would be too "tomatoey".

I make a more tasty and complex pasta fagioli, but this one was pretty good for the time it took. I added 1 1/2 c water since the tomato sauce was too thick for a soup. I also wish I only put in 1c pasta. I also used a big can of cannelli beans. overall pretty tasty and really easy to make! I'll make this again!

Delicious!! This has been added to my weekly rotation. I follow the recipe exactly.

I have made this recipe twice. First as written. It was good, but needed changes. First used 1 (14oz) can diced tomatoes, 1 (14oz) can tomato sauce, 4 (16 oz) cans of chicken broth. The added 1/2 of a zucchini diced, 1 (10oz) pkg chopped spinach thawed and drained, and diced fresh mushrooms (about 1/2 cup). I also left out the pasta. I cooked the pasta and added when served.

This was great!! I thought I was in for a not-so-good dinner tonight when I realized we didn't have any meat in the freezer. But, I found this easy recipe, and I thought I'd give it a try! I happened to have everything right in my cupboard, I just had to use shell pasta instead. I think adding red pepper flakes is a must, it gives it a nice spicey kick. I also added more chicken broth and less tomato. YUM! Thanks for this recipe!

Followed this recipe - couldn't wait - but was greatly disappointed. I think this is the first time I only give 2 stars. My husband who is Italian, said it was edible, and the leftovers were not kept. Sorry!

Great recipe! I used 1 15 oz. can of tomato sauce and one 28 oz can of Diced tomatoes and about 2 cups low sodium chicken broth. Also used a whole onion (diced) and replaced celery with zuchinni (only because we are not big fans of celery), also added some diced red peppers.I used a whole wheat pasta. These amounts worked for me because I have a family of three so it was enough to feed us and have a little bit leftover. It came out perfect not too soupy. It was nice and hearty. My family and I loved this even my 9 yr old and that says it all! Infact I can't wait to have the leftovers for lunch today. =-) I did pair this with a side of fried Cabbage. Fried (sauteed) in butter, a splash of Red Wine Vinegar and some black pepper. A definite A+ in my house, perfect for the coming cold months.

This was the best I have ever had and it was very easy to put together. It's a keeper.

wonderful soup...I just added some water to make it less thick. Thank you for the recipe

Needs more broth as is. I would also add Italian sausage for my family since we enjoy that flavor.

This was an amazing recipe, however there were a few things I changed to get it to this point: I did as others suggested and reversed amounts of tomato paste and broth, I also used red kidney beans and macaroni instead. Five Stars. A wonderful Flavor.

This was good, but I thought it could use more beans and less pasta.

I have recently become a vegetarian and look for great new recipes. I was babysitting for my 6 year old granddaughter last night (who doesn't like anything green)and decided to make this soup. OMG! She ate her bowl, my hubby licked his clean and I can't wait for the leftovers today. I did follow the advise of others and used 1 15 oz can tomato sauce, 1 15 oz can diced tomatoes and 1 32 oz container vegetable broth. I also threw in 1/2 of a red onion instead of 1 slice and wanted to use up a zucchini and some green beans, so threw them in as well. This takes to a lot of variations and you should really try it.Thanks for a wonderful recipe Cindy.

I followed this recipe to a t. Whole family enjoyed. My 8 year old is a huge soup fan. This soup is better the next day than it is on the day you make. The pasta does soak up the liquid. When I reheated - usually cup by cup -- I added a little bit of water to make it more soupy.

This was awesome but I did add extra chicken broth. I took some to my daughter and she loved it as well.

I really like how this turned out! The flavor is great- I chose to use beef broth and ground beef in mine.

I LOVED this recipe! It was so easy and uses ingredients I'm likely to already have in my pantry. I made a couple of small changes...I used navy beans instead of cannellini beans because I couldn't find any of those. I also added a few slices of cooked bacon I had leftover in the freezer. Also, I sauteed the veggies and added these and all of the rest of the ingredients (except the pasta) to the slow cooker. I cooked it on high for about 4 hours. I cooked the ditalini separate and just added it at the last minute. It turned out great!!

Great soup on a cold winter night. I added more garlic and cayenne pepper as we like our food a bit spicy. Also, i used anothe can of chicken bthan the recipe called for.

Not the greatest recipe. It came out too thick and sausy.

I tried this for the first time tonight and it was a hit! Like I always do, I took into consideration some of the suggestions of others and I added a hair more broth and only 1 can of tomato sauce to get that thinner consistancy. Added 4 garlic cloves for flavor and followed everything else exactly. Served it with Ceasar Salad. Awesome! I plan on making this some weekend with friends for soup, salad and I will add some bread and wine! Excellant healthy meal! :) Thanks for Sharing! UPDATE: I added mushrooms and used mini shells...still delish!

I've had this soup at italian restaurants before, and this recipe taste very similar. I will be making this again!

Great basic recipe. I switched ou things based on what I had but it was have been great as is.

I made it the first time following the recipe exactly. Way too much tomato taste for me. I cut the tomato sauce to 15 ounces & increased the chicken broth to one quart. Outstanding! Will definitely make this again in the cold northeast.

I made this just as written except I doubled the celery and left out the carrot. It was okay, but too bland--it mainly just tasted like tomato sauce. I would add more seasonings to it if I made it again and more vegetables.

This was very good. It came out very thick as it is written. The leftovers seemed to have no liquid and more of a thick sauce. This tasted good leftover! I do think I would add another half of a can of both to thin it out. This is also very inexpensive to make. I will make again.

I used celery seed rather than celery despite that(hate cooked celery), and used canned already-cooked carrots & avoided using oil altogether. Otherwise made as is. I generally prefer making the recipe close to as is, but this is one time I wished I'd seen the suggestion to switch proportions around for the tomato sauce & broth. I didn't think it taste too tomato-y. I just didn't think it was all that exciting, but mostly there just seemed to be way too much pasta relative to the liquid, even given that fagioli is usually thick. But I think I'll try that switch. (Also cooked the pasta first, sat aside, and reused that pan to save on pans.)

very good. I switched it up a bit. I only added 3 cans of tomato sauce, and I added an extra cup of chicken broth, and then I also diced up 3 plum tomato's and threw them in...

It was easy to make and fairly cheap, too. I used elbow macaroni since it is what I had. Tasted almost like vegetable soup. It wasn't bad, but nothing special to repeat.

very, very, good. tweaked a little for my family. homemade chicken broth. (had in freezer). a can of tomato paste to replace tomato sauce (for a thicker consistency) and fresh basil.

The recipe was great! I was a little nervous about the 4 cans of tomato sauce (I don't like tomato soup and was afraid it might taste like that) but I decided to try it and I'm glad I did. The only changes I made were to add 2 bay leaves, puree about half of the beans to make the soup thicker, and I used Pipete pasta because I couldn't find Ditalini. Served with grated parmesan cheese on top--YUM!

Pretty tasty. Took advise of other and added more chicken broth and reduced tomato sauce.

It seemed like I was making a marinara sauce. I ended up omitting the beans, adding a can of minced clams with their juice, and serving the delicious sauce over cooked thin spaghetti! An entirely different recipe, but it was really good!

Delicious with some changes. Used equal amounts tomato sauce & chicken broth; pureed some of the cannellini beans to thicken broth; used 1-2 garlic cloves, half a diced onion, 1-2 tablespoons of fresh basil chopped. Cooked the ditalini pasta in a separate pan, drained & added cooked pasta at the end. Topped fagioli with shaved parmesan cheese & served with garlice bread.

This was a tasty, easy, inexpensive, and healthy recipe. I used mini shells because I couldn't find the type of pasta the recipe called for.

Delicious! I made the soup as instructed in the recipe, but used fresh basil from the garden. Also, at the end I stirred in about a half pound of cooked ground beef that I'd seasoned with Italian herbs and garlic powder. My store did not have any ditalini pasta, so I replaced with a sort of tube pasta, with a lasagne type ruffle along the side. Very good!

It's a hit at our house! I subbed some things to use what I had in the pantry: V8 instead of tomato sauce (1/2 the amount), beef broth instead of chicken, and whole wheat penne. Served with parmesan and crusty rolls. YUM!

Great recipe - I don't use chicken broth though, veggy here :)

My husband and I made this recipe 2 days ago. The only change we made is we used Classico sausage tomato sauce and added ground mild italian sausage . The soup was so delicious that we are making it again for our son Evan.

Yummmm. This was good. I will be making it again next winter!!!

recipe was great with no changes - not sure what all the hoopla was about the sauce and the broth, I followed the recipe to a tee, family loved it-thought it was better than Olive Gardens

Super simple to make. I love garlic, so I added a total of 4 tsp. of garlic. My husband raved about it. My picky-eating 1 year old loved it too. Made a garden herb bread to go with it, which went very well together. Will definately make this again.

This was easy and absolutely delicious, my picky kids even loved it. Will definitely make again and again.

This was a nice and easy dinner put together with a salad.

I changed things up a bit for my family's tastes and what we had on hand. I sauted about a tsp of minced garlic in oil for about a minute, then I added 2 cans of chicken broth and a little over a cup of meatless spaghetti sauce. I also added some dried basil, pepper, and a couple shakes of dehydrated onion flakes. I let it simmer for a few minutes, then I added 1 can of drained garbanzo beans and ½ can of drained black beans. I pureed the rest of the can of black beans with some of the soup and then stirred it into the soup (it helped to thicken and improve the texture and colour of the soup). I let that simmer for another ten minutes, then I added a couple cups of a frozen pasta-veggie blend (mini bow ties, peas, carrots, corn). Ten minutes later, dinner was done and made extra-tasty with some parmesan. It was very similar to minestrone and quite delicious. Thanks for sharing, Cindy!

This is one of my favorite soup recipes! I don't like the texture of the beans, so I squeeze the insides of them into the soup. This is delicious and easy!

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I love this recipe and make it regularly (but I use veg broth for chicken broth). This time I didn't have any carrots or celery so I substituted zucchini and broccoli and it was still delicious. I like the strong tomato flavor. I will make it again and may incorporate even more veggies!

This is a good reciepe. Simple and easy to make. I cook Organic and this is a very cost effective meal for 5. Served with bread and parmesan cheese. I will keep this one on the books for future fall nights.

Excellent and easy to make. The only thing I added to enhance the flavor was 1.5 lbs. of cooked lean chopped ground beef (drain any excess grease before adding to soup). I also froze half of the soup for those cold winter rainy days.

I really liked this recipe. Here are the changes I made: I added an entire finely chopped onion, one bay leaf, 2 T. fresh parsley instead of dried, and an additional garlic clove. For the broth I used equal parts tomato sauce and chicken broth (about 32 oz. each). Served with some homemade garlic bread.

This is indeed easy and delicious. I doubled the amount of vegetables and substituted one can of diced tomatoes for 16 oz. of the tomato sauce. It was well-liked by us all.

FOLLOWED RECIPE EXACTLY & SHOULD HAVE DONE WHAT OTHERS SUGGESTED AND REVERSED AMOUNTS OF TOMATOE SAUCE & CHICKEN STOCK. TASTED LIKE EXTRA SALTY TOMATOE JUICE.

Easy recipe, and excellent, almost like Grandmas!

Really good and easy! I realize that some like their pasta fagioli chunkier than others, but I thought it was still pretty thick with using twice the recommended amount of broth and half the amount of sauce. This is a keeper!

Let me start by saying that we loved this! I did halve the tomato sauce and doubled the chicken broth and garlic as others did. It is a keeper, just as it is! However, in talking it over with my soup lover husband (who also gave it 5 *) I think the next time, I may add chopped green pepper, or chopped bacon, or some chopped spinach, or all of the above! Excellent recipe and so EASY!

Very easy and great tasting!!! I did shift around the liquids a little. I used 1 can chicken broth, 1 can beef broth and 1 1/2 cans tomato sauce. REALLY good on a cold day with a loaf of bread!!!

I made this last week & the entire family loved it--even the kids. The only thing I did differently was substitute Tomato Basil Prego for the tomato sauce & dried basil. We had it with garlic bread sticks & every last drop was eaten. Making it again tonight.

Made this dish & must say was MOST EXCELLENT - I did, however, make a big enough pot & found that the ingredients listed here were a bit shy of a big pot of soup - so kinda tweeked recipe here & there where I needed to & gotta say - my husband, father-in-law & I absolutely positive loved it :) Thank you for this wonderful recipe & we all give it 5 stars...... :)

OMG this is sooooooooooo good!. I started to follow as written, but then saw I would want it 'soupier' so i added a full 32 oz box of chicken broth to 28oz tomato sauce. mmmmmmmmm so good! I will do this( without beans and pasta) as a base for cream of tomato soup too, from now on!!! My husband just finished his bowl and said, "This is better then what we get at the italian restaurant!"

I thought this was a great soup! I added ground beef to make it a little heartier for my family. I also increased the chicken stock as others have suggested, turned out delicious!

this recipe was ok, my husband wasn't to impressed with the beans, and I think the tomato taste was to strong, other than that it was good and really easy to make

Followed the recipe as is with the only exception is adding a pound of sweet italian sausage

It's a good comfort dish and warm & hearty for a cold winter night (like tonight when I made it for the first time), but I would rename it Minestrone. Although maybe that's because I'm used to whiter, less tomato-heavy pasta & fagioli. I saw many of the reviewers say that they switched the ratio of chicken stock and tomato sauce, but since I'm pretty new at this cooking thing, I'm hesitant to vary from recipes. However, since we're vegetarian, I did use vegetable stock instead of chicken stock, and I doubled the garlic for a little more flavor and health boost, and it came out well.

For the most part I did follow the recipe, but I did make a few variations...And I too switched the ratio of tomato sauce and chicken broth (Swanson's makes a 99% fat free/low sodium option-I used that). It ended up being like a 2:1 ratio (Broth:Sauce). And I minced fresh basil-rather than dried...about one stem of leaves plus a few extra larger leaves... I really like basil! And I used two large cloves of garlic, diced fine. And I added a small tomoato to the veggies when I sauted them in the skillet. Also, I added about half the broth to my skillet(rather than saute in a sauce pan) and let it simmer for a few minutes, then I poured it into a stock pan along with the rest of the broth and sauce. Then in the same skillet, I browned a lb of ground round(85-15 fat content ratio...), which I seasoned with fresh ground black pepper, and added that into the stock pot after draining it. I salted the stock pot to taste with fresh ground sea salt-again less sodium. I didn't cook the pasta all the way, but drained it and added it to the stock pot. Then I let it simmer on the lowest setting, stirring occasionally, from about 2:00 on. My husband had the first bowl at 6:00 and said it was GREAT! Then he asked if he could take a container to one of his friends at work who is a bachelor!!! =) Thanks for a great recipe!

I find it so irritating when someone completely changes a recipe and then gives a mediocre review. Here I am having changed the recipe but I am giving a positive review. As some suggested I switched the amounts of broth and tomato sauce, then I didn't hsve any beans except for a can of pork and beans which I used. I then used elbow macaroni for the pasta. My husband, the soup lover, liked it a lot. It would be better with the beans in the recipe but much to my surprise the pork and bean worked OK. Thanks for the good recipe.

Super Easy. I made it a meal by adding 1 lb or ground beef. My Fav Soup to date.

Very good. I would definitely recommend using low sodium /no salt tomato sauce and chicken broth.

Very addictive! Exchanged 32 oz vegetable broth and 14 oz diced tomatoes and tomato sauce.

I made a few changes. 1 14oz can of tomato sauce, 1 14oz can of diced tomato..with juice and 2 cups veggie broth. Added some crushed red pepper. Was delicious!

Easy to make and tasted good!! My hubby and our guest had seconds! I reversed the amount of Tom sauce and broth...per other reviews I read and am glad I did. I also used a half onion

The basic idea is great, but the liquid ingredient ratios are off. I used 16 oz of san marzano crushed tomatoes to about a quart of vegetable stock. We all love a lot of pasta in our soups, so I doubled the ditalini pasta. I've also varied the recipe with garbanzo beans, adding zucchini when we are inundated with it in the summer, and adding spinach at the end of cooking. It tastes better the next day, but you may have to add additional liquid when rehear

This is just as good as Olive Garden. I was amazed at how easy this was to make. I added a teaspoon of sugar and a 1/2 lb of beef just to have some substance to the soup and it is DELISH !!!! Great with salad and bread sticks.

I made this soup early in the morning pretty much as it was listed, but I chose to double the recipe, because in this cold weather - we can never have enough good soup! Although I did not have enough tomato sauce in the house, I used petite diced tomatoes with garlic and the soup was fantastic. I brought some over to my parents' house and they loved it as well! This is a very hearty and easy soup to make and I will definitely make it again in the coming winter months.

This was delicious and so easy to make!! I combined everything but the beans and pasta and in my crock pot and cooked it on low for 3 - 4 hours. As suggested I added the beans while the pasta was cooking and the pasta went in once it was done.

This is SO great and healthy. I have used pureed tomato instead of tomato sauce and it turn out nice as well. Make sure your veggies and herbs are fresh if possible, it makes a world of difference. Yum Yum Yum, summer or winter soup!

This soup is perfect for a cold winter night, and very easy to make! I took another's suggestion of adding 1 1/2 cups of water to the recipe to keep it from being too saucy, and it came perfect. I look forward to adding it to my recipe box!

good with ground turkey

Simple, quick and delicious. I followed all of the suggestions and it was fantastic with the switch of tomato sauce and chicken broth. I used a whole onion and 1/2 the amount of basil that was recommended. I will make this again.

Absolutely wonderful

This was fabulous-I couldn't stop eating it! I didn't have canned chicken broth so use Chicken Boullion. I will probably use more liquid next time as it did get pretty thick after sitting awhile. The flavor was perfect, a definite keeper thanks for a great recipe to add to my regulars.

After retirement, my husband and I moved to the tiny Italian village that was home to his grandparents. We now live at the top of an old apartment building. When my husband came in, a few days ago, he said he smelled pasta fagioli (pasta fazool) on the way up, and it smelled just like his nonna's. So, I found this recipe and made it tonight. He said it was perfect. The only difference, he said, was that "Nonna's was brown." The only change I made to the recipe was that my husband said there should be pancetta in it, which I added. He deemed the result perfect, and ate three big bowls. It's truly is a very simple recipe, and has made one NJ Italian boy very happy. Will I make it again? Do I have a choice?" Thanks, Cindy!

Use 2 cans of canolini beans and 2 cups of pasta. When Pasta Fagioli was done I stirred in a 1/4 cup romano. Let stand for 5 min and served.

I really like how this turned out! The flavor is great- I chose to use beef broth and ground beef in mine.

Delicious meal! Felt it could use more veggies so I doubled the amount and did use a little more onion. Forgot to add more liquid to compensate so mine wasn't as soupy as it could have been. Need to remember next time. I'm not a big soup person but I still thought it was great!!

I followed this recipe and made one addition. I added ground Italian sausage. Turned out it was a hit for my boyfriend and my mom! Will make this again soon.

Very good and easy to make. Would definitely make it again!

Simply yummy! Thank you!

This recipe was very easy to make and was very tasty. I used 4 cans each of tomato sauce and chicken broth and that ended up being the perfect amount. I like my pasta fagioli a bit on the thicker side so I added a small amount of heavy cream. Next time I might try a bit of corn starch to make it thicker. All in all, great recipe!

Delicious!

Made by M. many times. Always good!

Good recipe. I used rather more chicken broth than tomato sauce & added some oregano as well. Also ran some tomatoes from our local farmer's market through a food processor for the tomato bit. It's one of those dishes that tastes even better after brewing a day or two. A really satisfying soup. Thanks!

it was just ok, I've made Pasta Fagioli for years using 2 cans of beans cannellini and kidney. also before adding pasta i scoop out about 1/2 - 1 cup of the soup and put it through a sieve or blitz's it in a blender if in a hurry. this adds a creaminess to it. also used crushed or chopped caned tomatoes and a nice amount of Italian seasoning.
YUM!