Pasta e Fagioli
Pasta e Fagioli is a hearty Italian soup with pasta and beans. Add sausage, ground beef or chicken for a hearty meal that is so satisfying.
Servings: 8
Calories: 778kcal
Ingredients
- 1 pound Italian Sausage
- 1 onion diced
- 4 stalks celery sliced thin
- 2 carrots sliced thin
- ¼ cup olive oil
- 3 tablespoons granulated garlic
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 ounces tomato paste
- 14.5 ounces petite diced tomatoes
- 6 cups chicken broth
- 15.5 ounces can kidney beans rinsed and drained
- ½ pound chicken cooked, diced
- 2 cups ditalini pasta cooked
Instructions
- Brown sausage in a dutch oven or large soup pan, over medium-high heat, breaking it up as it cooks until well browned. Remove to a bowl and set aside.
- Dice onions, slice celery and carrots.
- Coat the dutch oven with olive oil and add chopped vegetables. Cook over medium heat, stirring often until vegetables are softened.
- Add garlic, basil, oregano, salt and pepper, stirring cooking 1 – 2 minutes.
- Stir in tomato paste, diced tomatoes and chicken broth.
- Next, add the cooked sausage and diced chicken along with rinsed and drained beans.
- Cook the pasta for 6 minutes in boiling water or until it reaches desired doneness. Drain well and set aside.
- Cook soup for 10 minutes over medium heat, stirring occasionally. Lower to simmer until ready to serve.
- Ladle into bowls adding cooked pasta into the bowls, this keeps the pasta from getting gummy.
- Garnish with fresh grated parmesan cheese if desired.
Notes
- Add-ins: Fresh or frozen greens like baby spinach, Swiss chard or kale can be added in with the sausage if desired.
- Make it Spicy: Use spicy Italian sausage or add red pepper flakes to the seasonings for a spicier soup.
- Storage: Store leftover soup in an air-tight container in the refrigerator for 3-4 days. Freeze up to 3 months. Pasta can be stored separately or mixed into the soup.
- Reheat: Cook soup in a saucepan over medium-high heat, stirring occasionally until heated through. Frozen soup can be thawed overnight in the refrigerator and then reheated.
Nutrition
Calories: 778kcal | Carbohydrates: 53g | Protein: 20g | Fat: 54g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 26g | Cholesterol: 71mg | Sodium: 1684mg | Potassium: 872mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2944IU | Vitamin C: 11mg | Calcium: 126mg | Iron: 5mg
