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Pasta Fagioli Soup Recipe

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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.