Hey Foodies! Today, we’re whipping up a delicious twist on the classic Pasta e Fagioli Soup – a bowlful of Italian comfort that’s hearty and oh-so-satisfying!
Grab your apron, let’s dive into this soul-warming journey together. Spoiler alert: It’s pasta perfection in every spoonful!
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound spicy or sweet Italian sausage, removed from casings
- 1 small yellow onion, finely chopped
- 3 celery ribs, thinly sliced
- 2 carrots, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- Salt and Freshly ground black pepper
- 2 cans (15 ounces each) great northern beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 6 to 8 cups low sodium chicken broth
- 2 teaspoons sugar
- 1 teaspoon dried crushed rosemary
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1-½ cups ditalini pasta, or any other small shaped pasta
- Freshly grated Parmesan, for garnish
- Freshly chopped parsley, for garnish
Instructions
Heat 1 tablespoon olive oil in a Dutch oven or a large deep pot set over medium heat. Add sausage and cook, breaking up with a wooden spoon; cook for about 5 minutes, or until cooked through.
Transfer cooked sausage to a plate and set aside. Heat remaining tablespoon of olive oil in the same pot. Stir in the onions, celery, and carrots; cook for 5 minutes.
Add garlic and cook for 20 seconds, or until fragrant. Stir in the tomato paste. Season with salt and pepper. Add in beans, diced tomatoes, tomato sauce, and chicken broth.
Stir in the sugar, rosemary, basil, oregano, thyme, and previously cooked sausage; increase heat and bring to a boil. Once boiling, stir in the pasta and reduce heat to medium.
Cook for 8 minutes, or until pasta is al dente. Taste soup for seasonings and adjust accordingly. Remove from heat. Ladle into soup bowls and garnish with freshly grated parmesan and parsley.
Nutrition Information:
Calories: 380 | Protein: 15 grams | Carbohydrates: 40 grams | Fat: 18 grams | Fiber: 5 grams | Sugar: 5 grams | Sodium: 800 milligrams
Frequently Asked Questions:
Can I use a different type of sausage for this soup?
Yes, you can use different types of sausage, such as spicy or sweet Italian sausage, or even substitute it with turkey or chicken sausage for a leaner option.
How can I make this soup vegetarian or vegan?
To make this soup vegetarian, omit the sausage and use vegetable broth instead of chicken broth.
You can also add pis soup for later?
Yes, this soup can be frozen. Allow it to cool completely, then transfer it to airtight containers or freezer bags. Make sure to leave some space for expansion. Thaw and reheat when ready to enjoy.
What can I substitute for ditalini pasta?
If you don’t have ditalini pasta, you can use any small-shaped pasta like macaroni, small shells, or elbow macaroni.
Can I adjust the level of spiciness in this soup?
Yes, you can control the spiciness by choosing either spicy or sweet Italian sausage and adjusting the amount of red pepper flakes or black pepper to suit your preference. You can also serve it with extra red pepper flakes on the side for those who like it spicier.
Can I use different types of beans in this soup?
While the recipe calls for great northern beans, you can experiment with other types like cannellini or navy beans if you prefer their taste and texture.
Can I omit the sugar in the recipe?
Yes, you can omit the sugar if you prefer a lower-sugar option. The sugar is added to balance the acidity of the tomatoes and tomato paste, but it’s not essential for the recipe.
What can I substitute for the Italian sausage to make it vegetarian?
To make this soup vegetarian, you can omit the sausage and add ingredients like diced bell peppers, zucchini, or mushrooms for added flavor and texture.
Can I prepare this soup in advance?
Yes, you can prepare the soup in advance and reheat it when you’re ready to serve. Just make sure to store it in an airtight container in the refrigerator and reheat it gently on the stove or in the microwave.
How can I make the soup gluten-free?
To make this soup gluten-free, use gluten-free pasta or rice instead of regular pasta. Additionally, ensure that the sausage and chicken broth you use are also gluten-free.
Pasta Fagioli Soup Recipe
Ingredients
- 2 tablespoons olive oil divided
- 1 pound spicy or sweet Italian sausage removed from casings
- 1 small yellow onion finely chopped
- 3 celery ribs thinly sliced
- 2 carrots diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- Salt and Freshly ground black pepper
- 2 cans 15 ounces each great northern beans, drained and rinsed
- 1 can 15 ounces diced tomatoes
- 1 can 8 ounces tomato sauce
- 6 to 8 cups low sodium chicken broth
- 2 teaspoons sugar
- 1 teaspoon dried crushed rosemary
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1-½ cups ditalini pasta or any other small shaped pasta
- Freshly grated Parmesan for garnish
- Freshly chopped parsley for garnish
Instructions
- Heat 1 tablespoon olive oil in a Dutch oven or a large deep pot set over medium heat. Add sausage and cook, breaking up with a wooden spoon; cook for about 5 minutes, or until cooked through.
- Transfer cooked sausage to a plate and set aside. Heat remaining tablespoon of olive oil in the same pot. Stir in the onions, celery, and carrots; cook for 5 minutes.
- Add garlic and cook for 20 seconds, or until fragrant. Stir in the tomato paste. Season with salt and pepper. Add in beans, diced tomatoes, tomato sauce, and chicken broth.
- Stir in the sugar, rosemary, basil, oregano, thyme, and previously cooked sausage; increase heat and bring to a boil. Once boiling, stir in the pasta and reduce heat to medium.
- Cook for 8 minutes, or until pasta is al dente. Taste soup for seasonings and adjust accordingly. Remove from heat. Ladle into soup bowls and garnish with freshly grated parmesan and parsley.
