Description
Heartwarming Italian pasta fagioli soup brings rustic comfort straight from Tuscany’s countryside kitchens. Packed with hearty beans, tender pasta, and rich tomato broth, this classic dish promises warm satisfaction you’ll savor spoonful by spoonful.
Ingredients
Scale
Protein:
- 1 pound mild or spicy ground turkey or chicken sausage (casings removed)
Vegetables and Aromatics:
- 1 large yellow onion (finely diced)
- 3 medium carrots (finely diced)
- 2 medium celery ribs (finely diced)
- 4 cloves garlic (minced)
Liquid and Beans:
- 5 cups low sodium chicken broth
- 1 can (14.5 ounces) cannellini beans (rinsed and drained)
- 1 can (14.5 ounces) red kidney beans (rinsed and drained)
- 1 can (15 ounces) diced tomatoes (with juices)
- 1 can (16 ounces) tomato sauce
Herbs and Seasonings:
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 bay leaves
- 1 tablespoon fresh rosemary (minced)
- 1 tablespoon fresh thyme
- 3 tablespoons fresh Italian parsley (chopped)
Pasta and Cheese:
- 1 cup (4 ounces) dried pasta (elbow macaroni or ditalini)
- 1/3 cup freshly grated Parmigiano-Reggiano (plus more for serving)
Optional Garnish:
- Crushed red pepper flakes (for serving)
Instructions
- Brown sausage in a large pot over medium-high heat for 4-5 minutes, crumbling the meat while cooking.
- Incorporate onions, carrots, celery, rosemary, thyme, and parsley. Sauté for 6 minutes until vegetables soften and release their aromatic flavors.
- Add minced garlic and cook for 1 minute, allowing its fragrance to permeate the mixture.
- Pour in chicken broth, cannellini beans, kidney beans, diced tomatoes, tomato sauce, seasonings, and bay leaves. Bring to a rolling boil, then reduce to a gentle simmer for 5 minutes.
- Introduce pasta and continue simmering for 9-10 minutes until pasta reaches perfect al dente texture.
- Discard bay leaves and remove pot from heat. Fold in Parmesan cheese, allowing it to melt and create a creamy consistency.
- Adjust soup’s thickness by adding extra broth if needed. Taste and fine-tune seasoning with additional salt and pepper.
- Ladle into serving bowls, garnishing with extra Parmigiano-Reggiano and optional crushed red pepper flakes for a spicy kick.
Notes
- Customize Protein Options by swapping sausage with ground turkey, chicken, or plant-based crumbles for a leaner or vegetarian version.
- Control Sodium Levels by using low-sodium chicken broth and reducing added salt, making the soup heart-friendly.
- Achieve Perfect Pasta Texture by adding pasta during the last 10 minutes of cooking to prevent overcooking and maintain ideal al dente consistency.
- Enhance Leftovers Storage by keeping pasta separate from soup broth to prevent soggy noodles, storing them in different containers and combining when reheating.
- Prep Time: 7 minutes
- Cook Time: 24–26 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 285 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 55 mg