Sausage Pasta Fagioli
Sausage Pasta Fagioli is a hearty Italian-inspired soup combining spiced Italian sausage, cannellini and lima beans, plum tomatoes, and penne pasta. It offers a comforting blend of tender beans and pasta cooked directly in a flavorful broth, featuring a subtle kick from red pepper flakes and optional Parmigiano-Reggiano rind for depth. The pasta softens in the broth, absorbing savory flavors, and the texture varies from brothier to stew-like depending on added water. This dish serves well as a warming main course when you want a filling, bean-rich pasta soup.
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
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 714
% 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.