Pasta e Fagioli

Pasta e Fagioli, an Italian favorite famously enjoyed at Olive Garden, is a hearty soup brimming with Italian sausage, beans, pasta, and a medley of Italian herbs and spices. This homemade version promises comforting flavors perfect for warming up on chilly winter evenings.

Why Make This Recipe

This Pasta e Fagioli recipe captures the essence of traditional Italian cuisine with its robust flavors and satisfying ingredients. It’s a comforting soup that’s both nutritious and filling, making it ideal for family dinners or gatherings.

How to Make Pasta e Fagioli

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 lb Italian sausage
• 1 small onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• ½ teaspoon dried oregano
• ½ teaspoon dried marjoram
• ½ teaspoon dried basil
• ½ teaspoon dried thyme leaves
• ½ teaspoon onion powder
• ¼ teaspoon red pepper flakes
• 4 cups low-sodium chicken broth
• 1 (8 ounce) can tomato sauce
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 (15.5 ounce) can red kidney beans, drained and rinsed
• 1 (15.5 ounce) can cannellini beans, drained and rinsed
• 2 bay leaves
• 3 tablespoons tomato paste
• 1 cup Ditalini pasta or elbow macaroni
• Kosher salt and freshly ground black pepper
• Freshly grated Parmesan cheese (optional, for serving)

Instructions:

1. Cook the Sausage and Vegetables:
   • Heat olive oil in a Dutch oven or heavy stockpot over medium heat. Add Italian sausage and cook until halfway browned. Add onions, carrots, and celery. Continue cooking until sausage is fully browned and onions are softened.
2. Add Herbs and Spices:
   • Reduce heat to low. Add garlic, oregano, marjoram, basil, thyme, onion powder, and red pepper flakes. Cook for 1 minute, stirring constantly to release flavors.
3. Simmer the Soup:
   • Stir in chicken broth, tomato sauce, fire-roasted tomatoes, kidney beans, cannellini beans, and bay leaves. Bring to a boil, then reduce to a simmer. Cook for 10 minutes, stirring occasionally.
4. Thicken the Soup:
   • Remove 2/3 cup of hot broth from the soup and whisk with tomato paste until smooth. Return mixture to the pot and simmer for an additional 5 minutes, stirring occasionally.
5. Cook the Pasta:
   • Add Ditalini pasta or elbow macaroni to the soup and cook until al dente, about 10 minutes. Remove bay leaves from the soup.
6. Season and Serve:
   • Season Pasta e Fagioli with kosher salt and freshly ground black pepper to taste. Optionally, serve each bowl with 1-2 tablespoons of freshly grated Parmesan cheese.

How to Serve Pasta e Fagioli

Enjoy Pasta e Fagioli hot, garnished with Parmesan cheese if desired. Serve as a comforting main dish or as part of a larger Italian-inspired meal.

How to Store Pasta e Fagioli

Store leftover Pasta e Fagioli in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Tips to Make Pasta e Fagioli

• For a lighter version, use turkey or chicken sausage instead of pork.
• Adjust the spice level by increasing or decreasing the amount of red pepper flakes.

FAQs

1. Can I use different types of beans? Yes, you can substitute with other beans like navy beans or great northern beans based on your preference.

2. Can I make this soup ahead of time? Yes, Pasta e Fagioli can be made ahead and reheated. However, add the pasta just before serving to prevent it from becoming mushy.

3. Is this recipe freezer-friendly? Yes, you can freeze Pasta e Fagioli without the pasta. Add cooked pasta when reheating.

Enjoy preparing and sharing this comforting Pasta e Fagioli soup with your family and friends!