This hearty Italian soup was one of the first things I fell in love with when I found Pinterest several years ago. This recipe has evolved quite a bit over the course of things but all in all the essence remains the same. We still crave it every winter just like we did that first one, when the only soups I made were vegetable beef or canned.
One of the first things I did to make this recipe mine was take out the ground beef and replace it with the more hearty and flavorful Italian sausage. It adds the oomph the soup needs to get you through the cold winter evenings. Also letting the soup simmer for a little while really develops the flavors from the herbs and lets the envelope the broth, perfect for dipping some crusty bread-sticks in, or some crostinis.
It goes together really quickly and reheats well to have lunch the next day. I like to make extra and send a big bowl to my sister for her family to have dinner too.
My husband had quite a bit of dental work done last year and on one particular night, we had dinner at an Olive Garden. He decided since his mouth was still sore that he would order the Pasta E Fagioli and just see how mine compared to the original. He was shocked to report he likes mine better lol. I think I just know what he likes more than the Olive Garden chefs, but I’ll let y’all make it and let me know what you think.
It’s pretty simple to put together, just brown the sausage in a pot, (while the pasta cooks to the side) and then toss in onions, garlic and carrots. When they’re starting to get tender, add in the other ingredients, except the pasta and beans. Let it all come to a simmer, season to taste and then add in the pasta and beans. You’re ready to dish it all up!
Misty's Pasta Fagioli
Hearty Italian soup with small tube shaped pasta and beans that is a dupe for a popular restaurant chain's version.
2 lbs. Italian sausage
2 tsp. dried basil
6 carrots, sliced thin
6 cans Great Northern beans, drained
2 cans red kidney beans, drained
1 TB. minced garlic
1 tsp. oregano
1 ½ tsp. thyme
2 (15 oz.) cans tomatoes, diced
2 TBS. olive oil
2 cups Ditalina pasta
16 oz. can tomato sauce
3 cups chicken broth
- Cook pasta.
- Heat 1 TB. Olive oil and sausage until brown. Drain fat.
- Put 1 TB. Olive oil in stockpot. Stir in garlic, onions and carrots. Cook until tender.
- Whisk in chicken broth, tomato sauce, diced tomatoes, basil, thyme, Italian sausage and 1 cup water. Season with salt and pepper.
- Bring to a boil, reduce heat and simmer, covered, until veggies are tender, about 10- 15 minutes. Stir in beans and pasta.