Hearty Pasta Fagioli with Italian Sausage – Perfect Comfort Food

Pasta Fagioli is a classic Italian soup that blends the hearty flavors of hot Italian sausage, tender beans, and small pasta, all simmered in a rich tomato broth. This comforting dish is perfect for chilly days and is easy to prepare, making it a favorite for weeknight dinners.

My family absolutely adores this Hearty Pasta Fagioli. The first time I made it, the delicious aroma of simmering sausage and Italian spices filled our home, drawing everyone to the kitchen. It has quickly become a staple in our household, especially on cold nights when we crave something warm and satisfying. My husband often asks for seconds, and the kids love dipping crusty bread into the flavorful broth.

Why This Hearty Pasta Fagioli?

• Hearty and Filling: Combines hot Italian sausage, tender beans, and small pasta for a satisfying meal.
• Rich in Flavor: Italian seasoning and red pepper flakes add depth and a bit of heat.
• Simple Ingredients: Uses common pantry staples and fresh vegetables.
• Quick and Easy: Perfect for busy weeknights, this soup comes together in under an hour.
• Versatile: Can be made with chicken or vegetable stock, and easily adapted to taste.

Ingredients:

• 1 tablespoon olive oil (15 ml)
• 1 onion, chopped (100 g)
• 1 carrot, peeled and chopped (70 g)
• 1 stalk celery, chopped (50 g)
• 2 cloves garlic, finely chopped
• 1 lb (450 g) hot Italian sausage, casings removed if necessary
• 1 tablespoon Italian seasoning (15 g)
• 1-2 teaspoons red pepper flakes, to taste (2-4 g)
• 1 15-ounce (425 g) can crushed tomatoes
• 3-4 cups chicken or vegetable stock (720-960 ml)
• 1 can (425 g) cannellini beans, drained and rinsed
• 1 cup (200 g) ditalini or other small pasta
• Parmesan cheese, for serving

Directions:

1. Heat the olive oil in a large heavy pot over medium-high heat. Add the chopped onion and cook until it begins to soften, about 2 minutes.
2. Add the chopped celery and carrots, and cook, stirring frequently, for another 3 minutes. Add the finely chopped garlic and cook just until fragrant, about 30 seconds.
3. Add the sausage to the pot, breaking it up as it cooks. Cook until the sausage is no longer pink.
4. Stir in the Italian seasoning and red pepper flakes, then add the crushed tomatoes and stock.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
6. Stir in the cannellini beans and ditalini pasta. If the soup has thickened too much, add an extra cup of stock or water. Simmer for another 6-8 minutes, or until the pasta is tender.
7. Serve the soup hot, topped with freshly grated Parmesan cheese.

Notes:

• Substitutions: You can substitute the hot Italian sausage with mild sausage if you prefer a less spicy version.
• Vegetarian Option: Use vegetable stock and omit the sausage for a vegetarian version. You can add more beans or vegetables for added protein and flavor.
• Pasta Alternatives: Feel free to use other small pasta types like elbow macaroni or small shells if ditalini is not available.
• Storage: This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stove, adding a bit of stock or water if it thickens too much.