Sausage Pasta Fagioli
User Reviews
5
Sausage Pasta Fagioli
Description
Sausage Pasta Fagioli is a rich, satisfying pasta and bean soup highlighted by bulk Italian sausage and a combination of cannellini and lima beans. The preparation starts with browning the sausage, followed by sautéing onions and garlic with a touch of crushed red pepper flakes to add mild heat. Plum tomatoes and beans join the mix with a Parmigiano-Reggiano rind to infuse the broth as it simmers.
The pasta cooks directly in the soup, absorbing much of the liquid and thickening the dish. Frequent stirring prevents sticking, and extra water can be added based on preferred thickness—whether you like it more soupy or stew-like. The final seasoning is adjusted with salt and pepper to balance flavors.
This versatile pasta and bean soup works well as a comforting meal during cooler weather, delivering both protein and fiber. The inclusion of red pepper flakes gives a subtle warming spice without overwhelming the flavors.
For best results, choose pasta shapes that complement the sizable beans, such as ziti or cavatappi. Cooking pasta in the broth concentrates flavors, but for leftovers, cooking pasta separately is advised to avoid over-softening. Leftovers store well for a few days and reheat easily.
Ingredients
- 4 tablespoons olive oil divided
- 1 pound Italian sausage bulk
- 5 cloves garlic sliced
- 1 medium onion diced
- 1/4 teaspoon red pepper flakes crushed, hot
- 1 ounce can cannellini beans drained, but don't rinse
- 2 ounce cans lima beans drained, but don't rinse, aka butter beans
- 6 cups water to start but add more as needed
- 3 plum tomatoes hand crushed, note: just 3 plum tomatoes from 1 can - that's it!
- 8 ounces penne pasta or any pasta you like
- 1 Parmigiano-Reggiano rind optional
- salt to taste
- black pepper to taste
Instructions
- In a large heavy pot saute the sausage in two tablespoons of olive oil over medium heat until browned (about 5 minutes) and cooked through.
- Next, add in the remaining olive oil and the onions and saute for 5 minutes then add in the garlic and cook for 1-2 minutes more until just golden. Finally, add the hot red pepper flakes and cook for 30 seconds.
- Next, add 6 cups of water and the plum tomatoes. Add in the drained beans and the Parmigiano Reggiano rind and bring to a boil for 3 minutes.
- Lower the heat to medium and crush some of the beans by smashing them against the side of the pot with a wooden spoon.
- Add in the pasta and cook until al dente. Keep an eye on the pot and stir very frequently to avoid sticking. The pasta will absorb much of the liquid so add more water as needed. The final consistency is 100% a personal preference. If you like it soupier, add more water!
- Once the pasta is al dente turn off the heat and taste test. Adjust salt and pepper, and hot red pepper to taste.
- When satisfied with the taste, serve in bowls with crusty bread. Offer grated cheese, hot red pepper flakes, or black pepper on the side and drizzle some high-quality extra virgin olive onto each bowl. Enjoy!
Notes
- Pasta shapes like ziti or cavatappi are ideal to complement the size of the lima and cannellini beans.
- Cooking pasta in the sauce allows better flavor absorption, but for leftovers, cook pasta separately to maintain texture.
- Leftovers can be refrigerated and reheated within 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 714 kcal
% Daily Value*
| Calories | 714kcal | 36% |
| Carbohydrates | 73g | 24% |
| Protein | 34.8g | 70% |
| Fat | 31.7g | 49% |
| Saturated Fat | 8.4g | 42% |
| Cholesterol | 119mg | 40% |
| Sodium | 1048mg | 44% |
| Potassium | 510mg | 11% |
| Fiber | 9.1g | 36% |
| Sugar | 5.9g | 12% |
| Calcium | 113mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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