Pasta e Fagioli Soup

Pasta e Fagioli Soup

Ingredients

• 1 pound meat:  ½ ground Italian sausage, ½ ground beef 

• ½ yellow or white onion diced

• 3 teaspoons minced garlic

• 4 cups beef broth (do 5 1/2 c if using crockpot)

• 1 can white great northern or navy beans, rinsed and drained

• 1 can red kidney beans, rinsed and drained 

• 1 15 oz can tomato sauce

• 1 15 oz can diced tomatoes (not drained)

• 2 celery ribs chopped

• ½ cup carrots chopped or sliced

• 1 cup ditalini pasta boiled til tender (or in crockpot just add 1 c broth at beginning then add pasta at end)

• 1 teaspoon salt or to taste

• 1 ½ teaspoons dried Italian blend seasoning 

• ¼ teaspoon crushed red pepper flakes

• fresh basil, cracked black pepper, grated parmesan cheese (for topping)

Instructions

Slow Cooker:

1. Saute the meat, onions, and garlic in a pan on the stove over medium heat. (If meat is already cooked, just put onions and garlic in crockpot, raw)

2. Combine all ingredients except pasta in slow cooker, cover, and cook on high for 4  hours or on low for 6+ hours. 

3. About 30 min with crockpot on high, add pasta, or 60 min. on low.  (Or after being on high turn it to “keep warm” and can add noodles for 1 ½ hours)

Instant Pot: 

1. Preheat your instant pot using the "saute" setting, then add Italian sausage, and onions and saute for 3-5 minutes until sausage is browned. Add garlic and cook 1-2 minutes longer until fragrant.

2. Switch instant pot to the "soup" setting. Add chicken broth, tomato sauce, diced tomatoes, celery, carrots, salt, pepper, crushed red pepper flakes, beans and Italian seasoning and stir to combine.

3. Lock the lid in place and set the pressure release to "sealing". Cook on high pressure for 10 minutes. Allow the pot to sit for 3-4 minutes and then turn the release valve for a "quick release."

4. Stir in ditalini pasta, garnish with cracked black pepper, fresh basil, and grated parmesan cheese if desired and serve.