What’s Cookin’? Patty’s Pasta Fagioli Soup [RECIPE]

It's a brand new year and we're kicking off 2019's What's Cookin' series with one of our favorites!  Patty Millay is back and, this month, she's sharing a delicious crock pot recipe that offers up a taste of Italy in a bowl.   Here's her slow cooker recipe for Pasta Fagioli Soup.

From Patty:

Never in my life would I have thought of using spaghetti sauce in soup but this intrigued me and man was it a HIT!  Just a handful of ingredients and very economical!  15 minutes of prep time then 6 hours in the crockpot.  That's it!  This recipe is very close to a soup served in a wildly popular Italian restaurant chain.  I took a few short cuts and they paid off big time!  I can't wait to make this again!

PASTA FAGIOLI SOUP

1 pound extra lean ground beef, browned and drained
1/2 cup onion flakes
1 cup chopped carrots
½ cup chopped celery
1 can (14 to 15 ounces) diced tomatoes with juice
1 can (14 to 15 ounces) kidney beans, rinsed and drained
1 can (14 to 15 ounces) white beans, rinsed and drained
4 -6 cups beef broth
1 jar (24  ounces) tomato-basil marinara or pasta sauce
1-1/2 teaspoons oregano
¾ teaspoon hot pepper sauce (such as Tabasco)
½ teaspoon salt
½ teaspoon black pepper
1-1/4 cups dry pasta (Small shells work well), cooked separately according to the package directions.
¼ cup chopped fresh parsley, optional for serving
Grated Parmesan, optional for serving

Directions:

Stir together the cooked and drained ground beef, onion, carrots, celery, tomatoes, beans, broth, pasta sauce, oregano, hot pepper sauce, salt and pepper in a 6 to 7-quart slow cooker.

This is easily made in the morning before work or even popped into the crockpot at lunch for dinner at 6:00 p.m.  The cheese really sets the final note for this soup.  Serve with oyster crackers, saltines or a buttered baguette.  It's warm, wonderful and super easy!  Ya'll enjoy!!!