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Pasta e Fagioli Soup

Servings: 4 -6 servings

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 1/2 lb sweet Italian sausage casings removed if using links
  • 1 carrot peeled & chopped
  • 1 stalk celery chopped
  • 1 sweet yellow onion diced
  • 2-4 cloves of garlic minced
  • 1 28 oz can of crushed or diced tomatoes
  • 4 cups of chicken broth
  • 1 can cannellini beans drained and rinsed
  • 1 can garbanzo beans drained and rinsed
  • 1 cup small tube pasta
  • 1-2 cups fresh baby spinach rinsed
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Pinch crushed red pepper or to taste
  • Salt and pepper to taste
  • Parmesan cheese for garnish

Instructions

  • Heat olive oil in a large heavy pot over medium high heat. Add sausage, break up into small crumbles with a fork and brown.
  • Add onion, celery, carrot and sauté until soft, around 10 minutes.
  • Stir in garlic, basil, oregano and crushed red pepper and cook for 1 minute. Then stir in tomatoes, beans, chicken broth and salt and pepper to taste. Bring to a boil, then reduce heat and simmer while the pasta cooks.
  • Cook pasta according to the directions on the box. Once cooked, drain and drizzle a little olive oil over the pasta and stir. This will prevent the pasta from sticking together and clumping when serving.
  • Add spinach to soup and cover until spinach wilts. Stir spinach into soup and taste to see if you need to add additional salt or pepper.
  • To serve: add a spoonful or two of pasta to a soup bowl then cover with soup. Sprinkle freshly grated parmesan cheese on top.

Notes

If you have leftovers, store the remaining pasta in a separate container from the soup. Otherwise, the pasta will absorb too much liquid and become mushy. If you want to freeze the soup, add the pasta and spinach when you reheat it.