Our next installment of Fall Soup Week is a classic Italian staple: Pasta e Fagioli. Perhaps you’ve tried an authentic recipe, or maybe it’s your favorite soup to order at The Olive Garden. Either way, it’s impossible to leave the table hungry after eating this soup loaded with sausage, veggies, beans, and pasta.
TIP: Pasta e Fagioli freezes really well. Simply leave out the pasta before freezing, then add it back in when you reheat it. It is also an excellent meal to make for a meal train, as it is loaded with protein and carbs. A little goes a long way!
TIP: Ditalini pasta looks like short macaroni, and it’s traditional to this dish. If you can’t find it at your store, feel free to substitute with normal macaroni.
Pasta e Fagioli
1 TBSP olive oil
1 onion, chopped
2 cloves garlic, chopped
2 carrots, peeled & chopped
2 stalks celery, chopped
1 lb Italian sausage (We prefer Isernio’s Mild Italian Chicken sausage)
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
1 15-oz can crushed tomatoes
4 C chicken stock
14 oz canned cannellini beans, drained and rinsed
1 C ditalini pasta
Parmesan cheese for serving
Heat olive oil in a large, heavy pot over medium high heat. Add the diced onion and cook until it just begins to soften, about 2 minutes. Add celery and carrots; cook, stirring frequently, for another 3 minutes. Add garlic and cook just until fragrant, about 30 seconds.
Add the sausage to the pot, crumbling as it cooks (remove from casings, if necessary). Cook until the sausage is no longer pink. Stir in herbs and spices.
Stir in tomatoes and stock. Bring the mixture to a boil. Reduce heat and simmer 30 minutes.
Stir in the beans and pasta. Simmer for 6- 8 minutes or until pasta is tender. Serve piping hot, topped with Parmesan cheese.