Description
This Italian Pasta Fagioli Soup is a hearty and comforting dish packed with savory ground turkey or chicken sausage, tender beans, fresh vegetables, and flavorful herbs. Perfect for a family meal, this soup combines classic Italian flavors with a satisfying blend of pasta, beans, and aromatic seasonings, making it a delicious and wholesome option for dinner any night of the week.
Ingredients
Sausage and Vegetables
- 1 tablespoon olive oil
- 1 pound mild or spicy ground turkey or chicken sausage (casings removed)
- 1 large yellow onion, finely diced
- 3 medium carrots, finely diced
- 2 medium celery ribs, finely diced
- 4 cloves garlic, minced
Broth and Beans
- 5 cups low sodium chicken broth
- 14.5 ounces canned cannellini beans, rinsed and drained
- 14.5 ounces canned red kidney beans, rinsed and drained
Tomato Base
- 15 ounces canned diced tomatoes, with their juices
- 16 ounces tomato sauce
Seasonings and Herbs
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 bay leaves
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme
Pasta and Finishing Touches
- 4 ounces (1 cup) dried pasta, such as elbow macaroni or ditalini
- 3 tablespoons fresh Italian parsley, chopped
- 1/3 cup freshly grated Parmigiano-Reggiano, plus more for serving
- Crushed red pepper (optional)
Instructions
- Cook the Sausage: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the sausage and cook for 4-5 minutes, breaking up the meat as it cooks until browned and cooked through.
- Sauté Vegetables and Herbs: Add the diced onion, carrots, celery, fresh thyme, rosemary, and parsley to the pot. Cook, stirring frequently, for about 6 minutes until the vegetables begin to soften.
- Add Garlic: Stir in the minced garlic and cook for 1 more minute, allowing the garlic to become fragrant without burning.
- Add Broth, Beans, and Tomatoes: Pour in the chicken broth, cannellini beans, kidney beans, diced tomatoes with their juices, and tomato sauce. Season with salt, pepper, and add the bay leaves. Increase the heat to high to bring the mixture to a boil, then reduce to a simmer and cook for 5 minutes to meld flavors.
- Cook Pasta: Stir in the dried pasta. Simmer the soup for 9-10 minutes, or until the pasta is al dente—tender but still firm to the bite. Note that cooking time may vary depending on the pasta used.
- Remove Bay Leaves and Adjust Thickness: Remove and discard the bay leaves. The soup will thicken as the pasta cooks. If the soup is too thick, gradually add water or more chicken broth to reach your desired consistency.
- Finish with Cheese: Remove the soup from heat and stir in the freshly grated Parmesan cheese until melted and blended.
- Serve: Ladle the soup into bowls. Sprinkle with additional Parmesan cheese and crushed red pepper if you desire some heat. Serve immediately for best flavor and texture.
Notes
- This soup thickens as it sits; add additional broth or water before serving if needed.
- You can substitute the ground turkey or chicken sausage with Italian pork sausage if preferred.
- Use gluten-free pasta if you require a gluten-free version.
- Fresh herbs make a big difference; if not available, use 1 teaspoon each of dried rosemary and thyme.
- For a vegetarian version, omit sausage and use vegetable broth, adding extra beans for protein.
- Leftovers reheat well and flavors deepen overnight.
