Italian Pasta Soup
Italian Pasta Soup combines hearty pork, tender beans, and flavorful tomatoes with pasta, creating a comforting, savory dish perfect for family dinners and chilly evenings.
Ingredients
- 3/4 lb. ground pork ⓘ
- 1/2 tsp. fennel seed ⓘ
- 1/2 tsp. dried basil ⓘ
- 1 onion, chopped
- 1 onion, chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 2 c. dried pinto beans, rinsed ⓘ
- 2 qt. water ⓘ
- 2 chicken bouillon cubes ⓘ
- 2 (16 oz.) cans whole tomatoes ⓘ
- 1/2 tsp. hot red pepper flakes
- 1 small green pepper, chopped ⓘ
- 1/2 c. red wine ⓘ
- 1 tsp. salt ⓘ
Instructions
- Brown the ground pork with fennel seed, dried basil, half of the chopped onion, and minced garlic in a stock pot.
- Once the meat is lightly browned, add the rinsed pinto beans, water, chicken bouillon cubes, whole tomatoes, and red pepper flakes.
- Simmer the mixture for 1 1/2 hours or until the beans are tender.
- Add the remaining chopped onion, chopped green pepper, and red wine, then simmer for another 20 minutes.
- Add salt and broken spaghetti noodles (cut into 2-inch pieces) to the soup.
- Cook just until the spaghetti is al dente.
Tips & Substitutions
For a richer flavor, consider adding a splash of balsamic vinegar or a pinch of sugar to balance the acidity of the tomatoes. If you prefer a vegetarian version, substitute ground pork with lentils or mushrooms and use vegetable broth instead of chicken bouillon. Fresh herbs like parsley or oregano can enhance the dish's aroma; add them just before serving.
Serving Suggestions
This Italian Pasta Soup is hearty on its own but pairs beautifully with crusty bread or a simple green salad. For a complete meal, consider serving it alongside Italian recipes like Chicken Francaise With Broccoli or a light antipasto platter. A sprinkle of freshly grated Parmesan cheese on top can elevate the flavors even further.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply warm the soup on the stovetop over low heat, adding a bit of water if necessary to loosen it up, as the spaghetti may absorb some of the liquid.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Pasta Soup contains roughly 253 calories, with 18g protein, 20g carbohydrates, and 11g fat. It is an excellent source of vitamin C (149% of the Daily Value), protein (35% of the Daily Value), and vitamin A (25% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 892mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of beans in this soup?
Yes, you can substitute pinto beans with other varieties like cannellini or kidney beans. Just keep in mind that cooking times may vary depending on the type of bean used, so adjust accordingly for the best texture.
Is it possible to make this soup in a slow cooker?
Absolutely! To make this soup in a slow cooker, brown the pork and aromatics first, then transfer everything to the slow cooker and cook on low for 6-8 hours or until the beans are tender. This method allows for deeper flavors to develop.
Can I freeze the leftovers?
Yes, you can freeze this soup for up to three months. To do so, let it cool completely, then transfer it to freezer-safe containers. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop, adding a little water if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).