Sunday marked the first snowfall of the year. A cold, wintry day calls for a warm hearty dinner. I love this recipe for Pasta e Fagioli. Since this soup is best when simmered for about an hour, it’s perfectly suited for weekend evenings when one has time to hang out in the kitchen. Preparing the vegetables was also a time-consuming process for me, as it took me awhile to julienne the carrots.
Due to copyright restrictions, I am unable to post the recipe here. However, you can find it on Top Secret Recipes. The flavor of this pasta e fagioli soup is very similar to the one found at Olive Garden, but this soup is thicker and seems to contain more pasta.
I have made very few changes to the original recipe. Due to personal preferences, I used crushed tomatoes in place of diced tomatoes and substituted ground turkey for ground beef. I also omitted the chopped celery, adding 1/4 tsp of celery salt for flavor.
When I prepared the pasta e fagioli soup this time, I found that the finished product was too thick, so I added 1 cup of chicken broth a few minutes before I served the soup. Next time, I might cut down on the pasta. According to Top Secret Recipes, this recipe yields 8 servings. In my experience, it yields 8 large servings! I’m going to try freezing some of the leftovers to keep on hand for quick weeknight meals.