Pasta e Fagioli Soup Recipe
Pasta Fagioli Soup, also known as Pasta e Fagioli soup, is hearty, comforting, and delicious.
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- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, or ground beef)
- 1 small yellow onion (diced)
- 1 tablespoon garlic (minced)
- 2 carrots (peeled and diced)
- 1 rib celery (diced)
- 14.5 ounces canned diced tomatoes (with juices, 1 can)
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme leaves
- ½ teaspoon dried rosemary
- 15 ounces tomato sauce
- 8 cups reduced sodium chicken broth
- 15 ounces canned red kidney beans (drained and rinsed, 1 can)
- 15 ounces canned cannellini beans (drained and rinsed, or Great Northern beans)
- salt and black pepper (to taste)
- 1 cup ditalini (or small pasta such as tubetti or elbow macaroni)
- chopped fresh parsley (for garnish)
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In a large soup pot or Dutch oven, heat olive oil over medium heat. Add ground Italian sausage and cook without moving for about one minute. Crumble it using a wooden spoon and continue cooking until browned, 3-5 minutes. Drain excess fat.
Move the cooked sausage to one side of the pot, add the onion and garlic to the other half, and cook for 1-2 minutes, stirring occasionally, until the onion is tender.
Add chopped carrots, celery, and diced tomatoes. Stir and cook until tender, 4-5 minutes.
Add basil, Italian seasoning, thyme, rosemary, tomato sauce, chicken broth, and drained and rinsed beans. Season with ½ teaspoon each salt and pepper.
Bring to a boil, and reduce the heat to a simmer. Cover and cook for 10-15 minutes or until the vegetables are tender. If needed, add more water, one cup at a time.
In a separate pot, add water and bring to a boil over medium-high heat. Season with salt. Cook pasta according to package instructions. Drain well and toss with a bit of olive oil. Set aside.
Once vegetables are tender, stir in pasta until heated through.
Garnish with parsley and grated parmesan cheese if desired.
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