Pasta E Fagioli
Pasta E Fagioli is one of those delightful recipes that’s easy to assemble for a week night dinner. It’s made with Italian sausage, Great Northern Beans, tomatoes and tiny sea shell pasta. You can have this ready to serve in about an hour or a little more, if you want the flavors to meld more. It’s wonderful served with Garlic Bread and a tossed salad, if you desire.
I collected this recipe about 25 years ago. I can’t believe I haven’t made it before this. I remember eating it at a potluck at our church in DeSoto, Texas, shortly after we moved to Texas. The guy who gave me the recipe assured me it was quite easy to toss together, and he was right. The ingredients are not difficult to find any time of the year. I think I had just forgotten about this tasty soup recipe until I was looking through recipes one day and stumbled across it again.
I made Pasta E Fagioli and some sugar-free, gluten-free muffins for a lunch I served with a friend back in June. Both of us really enjoyed this soup and the muffins. I had actually made the soup the day before and then reheated it in my slow cooker that morning. This is one of those soups that’s great reheated for leftovers. But you will probably have to add extra water or broth to the soup since the pasta absorbs a lot of the liquid during refrigeration and even sitting out.
If you need a quick and delicious soup recipe for fall weeknight suppers, Pasta E Fagioli is sure to hit the spot. Add some muffins, Garlic Bread or homemade rolls and you have a delightful meal where everyone is sure to want seconds. 🙂
Pasta E Fajoili is great topped with Parmesan Cheese before serving.
This soup was delightful served with Mixed Berry Muffins.
The sea shell pasta absorbs a lot of the liquid while the soup sits out or refrigerates. So you may have to add additional water to thin it to the proper consistency when reheating.
Here’s what I did.
I used these ingredients. Note the Italian sausage is pre-cooked here.
Cook Italian sausage over medium heat. Use a hamburger chopper to break the meat into small pieces while frying.
Place carrots, celery, onion and garlic in a Dutch oven with olive oil.
Stir vegetables to combine.
Saute vegetables about 5 minutes until partially tender.
Add cooked Italian sausage and stir until well combined.
Add tomatoes and break up with a fork. You can also used diced petite tomatoes.
Here the tomatoes are cut down in smaller pieces.
Add chicken broth.
Reduce heat and simmer 30 minutes.
Add Great Northern Beans and tiny sea shell pasta.
Simmer pasta approximately 7-9 minutes.
Top servings of Pasta E Fagioli with grated Parmesan cheese, if desired.
This delicious soup is hearty and satisfying.
Pasta E Fagioli was fantastic served with some of my sugar-free Mixed Berry Muffins.
Here’s the recipe.
PASTA E FAGIOLI
(Recipe adapted from Brian Foster, Southwest Baptist Church, DeSoto, TX)
Pasta E Fagioli
- 1 large Dutch oven with lid
- 1 wooden spoon
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 hamburger chopper to cut meat down into tiny pieces while frying
- 1 tbsp. olive oil
- 1 onion chopped
- 1 lb. Italian sausage crumbled
- 2 cloves garlic finely minced
- 1 rib celery diced
- 1 carrot peeled and sliced
- 1 tbsp. dried basil Tablespoon NOT teaspoon
- 2 tbsp. dried oregano Tablespoon NOT teaspoon
- 1 1/2 cups chopped whole tomatoes with juice (or petite diced tomatoes)
- 4 cups chicken stock
- 16 oz. can Great Northern Beans rinsed and drained
- 1 cup tiny sea shell pasta shells
- In a large pot, heat olive oil.
- Sauté sausage until no longer pink.
- Use a hamburger chopper to break meat down into small pieces while frying.
- Add onions, garlic, celery, and carrots and lightly sauté.
- Add dried spices.
- Toss to coat.
- Stir in tomatoes and chicken stock.
- Bring to a boil.
- Reduce heat and simmer 30 minutes to 1 hour.
- Add more water if necessary.
- Stir in beans and pasta.
- Simmer pasta about 7-9 minutes, until done.
© Can’t Stay Out of the Kitchen
I loved it with Parmesan Cheese on top and served with Mixed Berry Muffins.
This soup is great reheated and excellent for week night dinners on cool, fall nights.