Description
This hearty and comforting Pasta e Fagioli Soup combines Italian sausage, beans, tomatoes, and ditalini pasta in a rich broth seasoned with Italian herbs and fresh rosemary. Perfect for a cozy meal, this soup balances protein, fiber, and flavorful ingredients for a satisfying dish.
Ingredients
Scale
Sausage and Vegetables
- 2 tablespoons olive oil
- 1 pound ground Italian or pork sausage
- 1 yellow onion, diced
- 2 carrots, chopped
- 2 ribs celery, chopped
- 4 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
Liquids and Beans
- 5 cups low-sodium chicken broth (or beef broth)
- 15 ounces great Northern beans, drained and rinsed (1 can)
- 15 ounces kidney beans, drained and rinsed (1 can)
- 15 ounces diced tomatoes (1 can)
- 8 ounces tomato sauce (1 can)
Seasonings and Pasta
- 2 teaspoons Italian seasoning
- 2 sprigs fresh rosemary
- 1½ cups dry ditalini pasta
Optional Garnishes
- Grated Parmesan cheese
- Fresh parsley
Instructions
- Brown the Sausage: In a large Dutch oven set over medium heat, heat the olive oil until shimmering. Add the ground Italian or pork sausage and cook until browned, about 5 minutes, breaking it up with a wooden spoon to ensure even cooking.
- Sauté Vegetables: Stir in the diced onion, chopped carrots, and chopped celery into the sausage. Cook until the vegetables are slightly softened, about 5 minutes, stirring occasionally to combine.
- Add Garlic and Seasonings: Add the minced garlic to the pot and cook for 30 seconds until fragrant. Season the mixture with kosher salt and freshly ground black pepper according to taste. Then add the drained and rinsed great Northern beans, kidney beans, diced tomatoes, tomato sauce, chicken broth, Italian seasoning, and fresh rosemary sprigs. Stir well and bring the mixture to a boil.
- Cook Pasta and Simmer: Once boiling, stir in the dry ditalini pasta. Reduce the heat to medium and cook the soup for 8 to 10 minutes, or until the pasta is al dente. Taste the soup and adjust seasoning if needed. Remove the rosemary sprigs and discard them before serving.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley if desired. Serve warm and enjoy this flavorful Italian classic.
Notes
- Using low-sodium broth allows better control of the soup’s saltiness.
- Italian sausage adds richness, but you can substitute ground turkey for a lighter version.
- For a vegetarian version, omit the sausage and use vegetable broth.
- The ditalini pasta cooks quickly; be careful not to overcook it to avoid mushiness.
- Fresh rosemary imparts a subtle earthy flavor but can be omitted if unavailable.
