When the weather cools down, there's nothing quite like a warm, comforting bowl of Pasta e Fagioli soup to bring a sense ...

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

If you're in the mood for a warm and comforting bowl of soup that brings all the cozy vibes of an Italian kitchen, look ...

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

To serve, spoon the pasta e fagioli into four serving bowls. Spoon over the parmesan and tomato mixture. Season, to taste, with freshly ground black pepper. Drizzle a splash of olive oil over each ...

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 ...

Beefy pasta e fagioli. Velvety avglemono enhanced with ditalini ... Makes 4 to 6 servings. Note: To halve this recipe use 3 ...

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.

"Pasta e fagioli" (often shortened to pasta fagioli ... You’ll be glad you did. Tip 3: Add a rind. Tucci’s original recipe doesn’t call for a Parmesan rind, but it’s my secret for any soup since it ...