Pasta E Fagioli Soup with Ground Beef and Spinach

Warm, hearty, and packed with rich Italian flavors, this Pasta e Fagioli Soup with Ground Beef and Spinach is the ultimate comfort food! Perfect for busy weeknights or cozy weekend dinners, this one-pot wonder features tender ground beef, nutrient-rich spinach, creamy cannellini and red kidney beans, and al dente pasta in a flavorful tomato-based broth. Enhanced with aromatic Italian seasonings, a touch of red pepper heat, and finished with a generous sprinkle of Parmesan cheese, this robust soup offers both satisfaction and nutrition in every bowl. Ready in under an hour and easy to make, it’s a crowd-pleaser that’s as nutritious as it is delicious. Pair it with crusty bread for an unforgettable meal!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef
• 1 medium, diced yellow onion
• 2 medium, diced carrots
• 2 medium, diced celery stalks
• 4 cloves, minced garlic
• 1 14.5-ounce can diced tomatoes
• 2 tablespoons tomato paste
• 6 cups chicken broth
• 1 15-ounce can, drained and rinsed cannelini beans
• 1 15-ounce can, drained and rinsed red kidney beans
• 1 teaspoon dried Italian seasoning
• 1 teaspoon dried oregano
• 0.5 teaspoon crushed red pepper flakes
• 1 cup dried small pasta (e.g., ditalini or elbow)
• 4 cups, loosely packed fresh spinach
• 0.25 cup, grated (plus more for garnish) Parmesan cheese
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper

Directions

Step 1

Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain excess grease if necessary.

Step 2

Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 3

Mix in the diced tomatoes, tomato paste, chicken broth, cannellini beans, kidney beans, Italian seasoning, oregano, and crushed red pepper flakes. Bring the soup to a boil.

Step 4

Once boiling, reduce the heat to low and let the soup simmer uncovered for 20 minutes to allow the flavors to blend.

Step 5

Stir in the dried pasta and cook for an additional 8-10 minutes, or until the pasta is tender. Stir frequently to prevent sticking.

Step 6

Add the fresh spinach and grated Parmesan cheese to the pot. Stir until the spinach wilts, about 1-2 minutes.

Step 7

Taste the soup and season with salt and black pepper as needed.

Step 8

Serve hot, garnished with additional Parmesan cheese and a drizzle of olive oil if desired.

Nutrition Facts

Serving size	(4227.5g)

Amount per serving	% Daily Value*
Calories	3313.6

Total Fat 124.5g	0%
Saturated Fat 43.2g	0%
Polyunsaturated Fat 2.8g
Cholesterol 323.3mg	0%
Sodium 8395.7mg	0%
Total Carbohydrate 376.8g	0%
Dietary Fiber 82.4g	0%
Total Sugars 50.5g
Protein 200.7g	0%

Vitamin D 0IU	0%
Calcium 1564.3mg	0%
Iron 45.3mg	0%
Potassium 9341.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.7%

Protein: 23.4%

Carbs: 43.9%