Bertucci’s Pasta Fagioli Soup Recipe

Bertucci’s Pasta Fagioli Soup is a traditional Italian soup made with pasta, kidney and great northern beans, tomatoes, vegetables and flavored with garlic, herbs and Romano cheese.

Make our Bertucci’s Pasta Fagioli Soup Recipe at home. With our Secret Restaurant Recipe your Pasta Fagioli Soup will taste just like Bertucci’s.

Photo by Jody Richards

Bertucci’s Pasta Fagioli Soup

NOTE 1 – Read the instructions COMPLETELY before starting to prepare the Bertucci’s Pasta Fagioli Soup (Actually, this is a good idea for EVERY RECIPE) – Several lengthy steps can be done simultaneously.

Note 2 – Pasta Fagioli is usually made with cannellini beans and some type of small pasta in a tomato based broth seasoned with Italian spices. The longer the soup rests the more liquid the pasta will absorb. So you can thin it with additional beef broth, if desired, or keep the cooked pasta separate and add to the bowl just before serving.

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Bertucci's Pasta Fagioli Soup Recipe

Make our Bertucci's Pasta Fagioli Soup Recipe at home. With our Secret Restaurant Recipe your Pasta Fagioli Soup will taste just like Bertucci's.

Prep Time35 minutes mins

Active Time50 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Soup

Cuisine: Italian

Keyword: Beef, Pasta, Pork, Soup

Yield: 8 Servings

Ingredients

• 2 tablespoons Extra Virgin Olive Oil divided
• 1 pound lean Ground Beef or mild Italian Sausage
• 1 cup diced Carrots
• 1 cup diced Celery
• 3/4 cup chopped Yellow Onion
• 1 large clove Garlic finely minced
• Three 8-ounce cans Tomato Sauce
• 3 - 4 cups Beef Broth or Chicken Broth
• 1 cup Water
• One 15-ounce can diced Tomatoes undrained
• 1 tablespoon Granulated Sugar
• 1 1/2 teaspoon dried Basil
• 1 teaspoon dried Oregano
• 3/4 teaspoon dried Thyme
• 1/2 teaspoon dried Marjoram
• Salt and freshly ground Black Pepper to taste
• 1 cup Ditalini Pasta uncooked
• One 15-ounce can Dark Red Kidney Beans drained and rinsed
• One 15-ounce can Great Northern Beans drained and rinsed
• Romano Cheese for serving

Instructions

• Place 1 tablespoon olive oil in a large saucepan. Place pan over medium high heat.
• When oil is hot and shimmering, crumble in ground beef or sausage. Cook, stirring occasionally, until cooked through.
• Remove beef or sausage to a bowl and set aside.
• Place same pan back on heat.
• Add remaining 1 tablespoon olive oil.
• Add carrots, celery and onion. Sauté over medium high heat until tender, about 4 minutes.
• Add garlic. Sauté 1 minute longer.
• Reduce heat to a low.
• Add tomato sauce, beef broth, water, canned tomatoes, sugar, basil, oregano, thyme and marjoram. Stir to mix.
• Add in prepared beef or sausage. Stir to mix.
• Taste. Add salt and pepper, to taste.
• Cover with lid. Allow to simmer 30 minutes, stirring occasionally, until veggies are soft.
• Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente.
• Add cooked and drained pasta to soup.
• Serve warm with grated Romano cheese.
• Add kidney beans, great Northern beans and an additional 1 cup broth, if needed, to thin soup. Allow to cook 5 minutes longer.
• Serve warm with grated Romano cheese.

Bertucci's Pasta Fagioli Soup

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Photo of “Pasta e Fagioli” is by Jody Richards and is used by permission under the Attribution-NonCommercial-ShareAlike 2.0 Generic (CC BY-NC-SA 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-sa/2.0/legalcode. Thank you, Jody. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.