Italian Bean Soup with Mini-Meatballs {Pasta e fagioli inspired}

Italian Bean Soup with Mini-Meatballs. 

I intentionally did not call this a recipe for Pasta e fagioli, although it was clearly my inspiration. 

Pasta e fagioli is traditionally a meatless dish, comprised of pasta and beans in a tomato base.  When I did my standard recipe research I had a hard time avoiding the bazillion copycat recipes for Olive Garden’s Pasta e fagioli.  

We may be the only family I know who has not had a bowl of Olive Garden’s Pasta e fagioli.  I’m sure it’s delicious but I chose not to compete with the masses.

Instead I’m delivering Italian Bean Soup with Mini-Meatballs, inspired by Pasta e fagioli AND the delicious Italian Meatballs we enjoyed over the weekend.  I think this was a combination of win.

I’ve made it known that I have a soft spot for meatballs.  In fact I’ve even shared with you my Food Truck Fantasy (Mobile Meatballs).  They seemed like a great combination with this tomato based soup.  I prebaked the meatballs for 10 minutes so they would firm up a bit and hold their shape when added to the soup.  They then completed their cooking nestled in the fabulous broth.

Besides the white beans, the addition of small pasta, such as Ditalini is key in this soup.  I cooked the pasta separately and added it to individual serving bowls.  This way, if there were any leftovers, the pasta didn’t drink up all of our broth.  I’m delivering a bowl of Italian Bean Soup with Mini-Meatballs to one of my favorite taste-testers (who happens to be a big fan of Olive Garden’s Pasta e fagioli).  I’ll let her report back.

Italian Bean Soup with Mini-Meatballs {Pasta e fagioli inspired}

Libby with Lemony Thyme

I'm delivering Italian Bean Soup with Mini-Meatballs, inspired by Pasta e fagioli AND delicious Italian Meatballs.

5 from 1 vote

Print Recipe Pin Recipe

Cook Time 45 minutes mins

Total Time 45 minutes mins

Course Main Course

Servings 6

Ingredients

  

For the meatballs…

• 1/2 pound ground beef
• 1/2 pound ground pork
• 1 egg
• 1/2 cup fresh bread crumbs
• 1/4 cup grated Parmesan cheese
• 2 Tablespoons milk or cream
• 1 Tablespoons minced garlic
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1 handful fresh parsley finely chopped
• 1/2 tsp. salt
• 1/2 tsp. black pepper

For the soup…

• 1 Tbl. olive oil
• 1 onion chopped
• 2 carrots chopped
• 2 celery ribs chopped
• 2 cloves garlic minced
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1 tsp. Mrs. Dash garlic & herb seasoning
• 1/2 tsp. black pepper
• 1 30-ounce can diced tomatoes
• 1 cup Marinara or tomato sauce
• 2 cups chicken or vegetable broth
• 2 15-ounce cans white beans such as Cannellini or Great Northern, drained and rinsed.
• 1/2 pound Ditalini dried pasta or other small pasta

To serve…

• freshly grated parmesan cheese
• fresh parsley
• drizzle olive oil

Instructions

 

For the meatballs…

• Line a shallow baking pan with parchment paper. Preheat oven to 350 degrees.
• In a large bowl combine all meatball ingredients, except meat. Add meat and gently mix until just combined. Form into small (3/4-inch diameter) meatballs, arrange on baking sheet. Should make 60 – 70 meatballs. Bake for 10 minutes and reserve. Meatballs will complete their cooking in the soup.

For the soup…

• Prepare pasta according to package instructions. Drain and reserve.
• In a Dutch oven, heat olive oil over medium heat. Add in onion, carrots and celery; sauté until tender about 10 minutes. Add in garlic and seasoning and cook an additional minute.
• Add diced tomatoes, tomato sauce and broth and bring to a boil, then reduce heat to medium-low. Add in drained beans and return to a simmer. Gently add meatballs to soup pot and simmer for 10 minutes.

To serve…

• Add a generous scoop of warm pasta to individual bowls, then cover with hot soup. Sprinkle with freshly grated parmesan cheese, fresh parsley and a drizzle of olive oil

Other recipes you might enjoy:

Shepherd’s Pie – A Classic Comfort Food Italian Meatballs {Great Big Italian Meatballs}