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Hearty Pasta e Fagioli Soup with Italian Sausage and Beans Recipe

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★★★★★

5 from 126 reviews

Pasta e Fagioli is a hearty and comforting Italian soup featuring savory mild Italian sausage, tender white cannellini beans, ditalini pasta, and aromatic vegetables in a rich tomato broth seasoned with Italian herbs. This easy-to-make, protein-packed soup is perfect for weeknight dinners and chilly evenings, offering a flavorful and satisfying meal that stores well for leftovers.

Ingredients

Scale

Sausage and Meat

  • 12 oz mild Italian sausage, casings removed

Vegetables and Aromatics

  • 1 medium yellow onion, peeled and finely diced
  • 2 celery ribs, finely diced
  • 1 medium carrot, peeled and finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh Italian parsley, chopped (plus extra for garnish)

Tomatoes and Tomato Products

  • 2 tablespoons tomato paste
  • 1 (14 oz) can fire-roasted crushed tomatoes

Liquids and Broth

  • 4 cups chicken broth
  • 1 cup water

Beans and Pasta

  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 3/4 cup ditalini pasta (or small shell/elbows)

Cheese and Seasonings

  • 1 wedge Parmigiano Reggiano cheese, grated plus 1-inch square rind piece
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper, to taste

Instructions

  1. Brown the sausage: Heat a large Dutch oven or heavy pot over medium heat. Add the mild Italian sausage, breaking it up with a spoon into small chunks. Cook until browned and cooked through, about 5-7 minutes. Remove any excess fat if necessary.
  2. Sauté the aromatics: Add the diced onions, celery, and carrots to the sausage. Stir and cook for about 5-6 minutes until the vegetables soften and begin to take on a golden color. Use a flat-edged spatula to scrape up any flavorful browned bits from the bottom of the pot.
  3. Add tomatoes and seasonings: Stir in the tomato paste, fire-roasted crushed tomatoes, minced garlic, dried oregano, and dried basil. Mix well and cook for 1-2 minutes until the garlic becomes fragrant and the tomato paste darkens slightly.
  4. Cook the pasta in the soup: Pour in the chicken broth and water. Add the ditalini pasta and the piece of Parmigiano Reggiano rind. Bring the soup to a boil, then reduce heat to a lively simmer. Cook uncovered for about 10 minutes or until the pasta is al dente.
  5. Add the beans and finish: Reduce heat to low and stir in the drained cannellini beans. Simmer gently for 5 more minutes to warm the beans through. Taste and season with salt and pepper as needed. Remove and discard the cheese rind.
  6. Garnish and serve: Spoon the soup into bowls and top with chopped fresh Italian parsley and freshly grated Parmigiano Reggiano cheese. Serve hot with crusty bread if desired.

Notes

  • This soup keeps well refrigerated for up to 4 days; add additional broth or water when reheating to loosen the pasta.
  • Substitute hot Italian sausage for a spicier flavor or use ground turkey or pancetta as alternatives.
  • Any small pasta shapes like small shells or elbows can be used instead of ditalini.
  • White beans such as great northern or navy beans work well as substitutes for cannellini beans.
  • If preferred, use fresh herbs instead of dried, adjusting quantities accordingly.

Keywords: Pasta e Fagioli, Italian soup, sausage and bean soup, ditalini pasta soup, comforting soup, easy weeknight dinner

Find it online: https://tastybynova.com/hearty-pasta-e-fagioli-soup-with-italian-sausage-and-beans-recipe/