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Italian Pasta Fagioli Soup

Italian Pasta Fagioli Soup Recipe
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This Italian Pasta Fagioli Soup Recipe is the embodiment of comfort food, delivering a hearty blend of beans, tender pasta, and rich tomato broth that warms the soul. Originating from the rustic kitchens of Tuscany, this dish is perfect for family dinners or cozy gatherings. With its delightful combination of protein-packed beans and vibrant vegetables, it not only satisfies hunger but also nourishes the body. The simplicity of preparation makes it an ideal choice for busy weeknights or special occasions alike. Enjoy each spoonful as a generous helping of warmth and flavor.

Ingredients

Scale
  • 1 pound ground turkey or chicken sausage
  • 1 can (14.5 ounces) cannellini beans (rinsed and drained)
  • 1 can (14.5 ounces) red kidney beans (rinsed and drained)
  • 1 large yellow onion, finely diced
  • 3 medium carrots, finely diced
  • 2 medium celery ribs, finely diced
  • 4 cloves garlic, minced
  • 5 cups low sodium chicken broth
  • 1 can (15 ounces) diced tomatoes (with juices)
  • 1 can (16 ounces) tomato sauce
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 bay leaves
  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon fresh thyme
  • 3 tablespoons fresh Italian parsley, chopped
  • 1 cup (4 ounces) dried pasta (elbow macaroni or ditalini)
  • 1/3 cup freshly grated Parmigiano-Reggiano (plus more for serving)
  • Optional: Crushed red pepper flakes for serving

Instructions

  1. In a large pot, brown the ground turkey or chicken sausage over medium-high heat for about 4-5 minutes.
  2. Add diced onions, carrots, celery, rosemary, thyme, and parsley; sauté for approximately 6 minutes until softened.
  3. Stir in minced garlic and cook for an additional minute until fragrant.
  4. Pour in chicken broth, cannellini beans, kidney beans, diced tomatoes with juices, tomato sauce, seasonings, and bay leaves. Bring to a boil; then reduce heat to simmer for about 5 minutes.
  5. Incorporate the pasta into the soup and continue to simmer for another 9-10 minutes until al dente.
  6. Remove bay leaves from the pot and stir in grated Parmigiano-Reggiano cheese until melted.
  7. Adjust the thickness with additional broth if necessary. Taste and season with salt and pepper before serving.

Nutrition

Find it online: https://yayarecipes.com/italian-pasta-fagioli-soup-recipe/