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Homemade Pasta and Beans Soup

A heartwarming bowl of homemade pasta and beans soup that brings comfort and flavor, perfect for family gatherings or cozy nights in.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground Lamb Can substitute with ground beef or turkey.
  • 1 medium Onion Sweet yellow onion for mild flavor.
  • 2 stalks Celery Fresh and crisp.
  • 2 medium Carrots Use fresh for best flavor.
  • 2 cloves Garlic Fresh garlic is essential.
  • 1 can (14.5 oz) Diced Tomatoes High-quality canned tomatoes recommended.
  • 1 can (14.5 oz) Crushed Tomatoes Creates a thicker broth.
  • 1 can (15 oz) Red Kidney Beans Canned is fine, rinse well.
  • 1 can (15 oz) Cannellini Beans Creamy and buttery.
  • 4 cups Chicken Broth Homemade is best; low-sodium if store-bought.
  • 1 cup Ditalini Pasta Bite-sized shape.
  • 2 teaspoons Dried Oregano Fresh can also be used.
  • 1 teaspoon Dried Basil Fresh can enhance flavor.
  • 1 teaspoon Italian Seasoning
  • 1 to taste Red Pepper Flakes Adjust to your heat tolerance.
  • Salt to taste Salt For balancing flavors.
  • Pepper to taste Pepper Essential for flavor.

Method
 

Cooking
  1. In a large pot over medium heat, add your ground lamb. Cook until beautifully browned, about 5-7 minutes. If there’s significant fat, carefully drain it off.
  2. Toss in the chopped onion, celery, carrots, and minced garlic. Sauté for 8-10 minutes until softened and fragrant, stirring occasionally. You want the onion to turn translucent.
  3. Once your veggies are tender, stir in the diced and crushed tomatoes, red kidney beans, cannellini beans, and chicken broth. Mix well and bring everything to a boil.
  4. Reduce the heat to a gentle simmer and let the soup cook uncovered for about 20 minutes.
  5. Stir in the ditalini pasta and cook until tender, about 15-20 minutes. Stir occasionally to prevent sticking.
  6. Taste and season the soup with salt and pepper. If it seems too thick, add more broth to reach your desired consistency.

Notes

For leftovers, allow the soup to cool completely before storing. It will keep well in the fridge for 3-4 days, or freeze for up to 3 months. This soup is perfect for meal prep and can be made in advance, improving in flavor as it sits.