It's soup season and today we're making an Italian classic that's been on one South Philadelphia menu for 125 years!

This copycat recipe perfectly captures the essence of Olive Garden’s pasta e fagioli. The key is the combination of flavorful ...

Fill a third pot with salted water and bring to a boil over high heat. Add pasta; cook until just al dente. Strain and toss with a bit of olive oil. Assemble the soup: Strain broth into a ...

Each of these delicious soup recipes are highly rated and packed with seasonal veggies like squash, root vegetables and leafy ...

This pasta fagioli recipe makes a very large amount of soup ... Thaw the soup in the fridge overnight before reheating it.

Stir in pasta. Cover and cook on high 20-30 minutes longer or until pasta is al dente. Reduce heat to low or set on warm. Gradually stir in grated parmesan until melted. Turn the slow cooker off.

Beefy pasta e fagioli. Velvety avglemono enhanced with ditalini ... If you know you won't eat the whole pot the day you make ...

Regardless, it was the best dish on the menu. I suppose that’s why, when I saw Stanley Tucci making it recently, I was immediately transported back to that kitchen, where my love of pasta fagioli ...