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Pasta e Fagioli
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Pasta e Fagioli

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings: 6
Course: Main Course, Soup
Cuisine: Italian

Ingredients

  • 2 tsp olive oil
  • 2-3 turkey Italian sausage casing removed
  • ½ onion diced, sweet yellow
  • 4 cloves garlic minced
  • 1 (28 oz) whole tomatoes blended, canned
  • 4 cups chicken broth
  • 2 (15 oz) White beans drained, canned
  • 1 tsp dried basil
  • ½ tsp oregano dried
  • Pinch crushed red pepper
  • sea salt fresh cracked pepper
  • black pepper fresh cracked pepper
  • 1 cup tubed pasta
  • 1-2 cups spinach fresh, baby
  • 2 tbsp parsley chopped, fresh
  • Parmesan Cheese freshly grated, for garnish

Instructions

    Cup of Yum
  1. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes or until softened.
  2. Add the turkey sausage, removed it from the casing, and cook until done and well crumbled. Add the garlic and stir constantly for 60 seconds then add the chicken broth.
  3. Pour the tomatoes and their juices into a large bowl, blend the tomatoes thoroughly with an immersion blender (or just use a blender) then pour into the Dutch oven.
  4. Add the drained beans and seasonings to the soup and simmer partly covered for 1-2 hours.
  5. When you are ready to eat, turn the soup up to a slow boil then add the pasta and cook per instructions. Taste the soup and re-season if needed.
  6. Once the pasta is cooked, add the fresh spinach and parsley. Serve with a bit of freshly grated Parmesan cheese on top. Enjoy.
  7. Side Note: Be careful not to add too much pasta because it will thicken up the soup too much.