Italian · Recipes

Pasta y Fagioli soup

IMG_3636

This version of Pasta y Fagioli is simple and hearty. My secret weapon was my cousin’s Italian herb mix (she grows her own herbs and dries them for Christmas presents). Instead of using spicy Italian sausage, you can opt for pancetta (if you want to live it up), mild italian sausage, or even chicken sausage. I like it best with a combination of spicy and mild sausage. I serve it with warm Italian bread for dipping in the soup. You can also assemble the soup and cooked it in a crockpot for 4-6 hours. I often do this during the work week, so I have a great meal to come home to.

You will need:

  • 2 tablespoons olive oil, divided
  • 1 pound mild or spicy Italian sausage, casing removed
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 2-3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cups chicken broth (I used reduced sodium. If you use regular, adjust your salt
  • 1 (15-ounce) can crushed tomatoes
  • 1 (15-ounce) can diced tomatoes
  • 2 teaspoons dried basil
  • 1-2 teaspoons dried oregano
  • 3/4 teaspoon dried thyme
  • 3/4 tsp Kosher salt and 1/2 tsp freshly ground black pepper, to taste. I also add 1/4 tsp crushed red pepper if I am using mild sausage.
  • 1 (15-ounce) can red kidney beans, drained and rinsed
  • 1 (15-ounce) can Cannellini beans, drained and rinsed
  • Cooked pasta to add to the soup (i.e. macaroni, ruffles, fusilli)

Slow cooker Instructions:

  • On the stovetop, Cook pasta according to package instructions in salted water; drain well and set aside.
  • Heat 1 tablespoon olive oil in a sauce pan over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and put in the slow cooker.
  • Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add to the slow cooker.
  • In the slow cooker, add chicken broth, crushed tomatoes, diced tomatoes, basil, oregano, thyme, beans, 1/2 cup water; season with salt and pepper, to taste. Cook for 4 hours.
  • Top with parmesan cheese and serve over a cup of pasta.

Stove top Instructions:

  • Heat 1 tablespoon olive oil in a large stockpot or over medium heat. Add Italian sausage to the skillet and cook until browned, about 5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
  • Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 4-5 minutes.
  • Add chicken broth, crushed tomatoes, diced tomatoes, basil, oregano, thyme, drained Italian sausage and 1/2 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes. Allow the soup to simmer for longer, so the flavor will deepen and improve – around an hour.
  • On the stovetop, Cook pasta according to package instructions in salted water; drain well and set aside.
  • Top with parmesan cheese and serve over a cup of pasta.

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