Quick and Easy Pasta E Fagioli Soup
When I’m having a bad day, there’s something so comforting about a big bowl of soup. Last week, on a less-than-great day, I made my family this quick and delicious soup.
Utilizing just a pound of sausage, some carrots & garlic, and a handful of pantry staples, this quick soup comes together in less than thirty minutes – and still packs a punch of flavor.
This soup was so filling! And oh man – the leftovers are incredible! On the second day, most of the liquid will have been absorbed, and you have just this tasty bowl of pasta and beans….and it’s so good!
The next time you’re craving a bowl of soup as a pick-me-up, try this pasta e fagioli!
Here’s what you’ll need to make this soup:
1 lb. mild Italian sausage
2 cloves garlic – minced
2 large carrots, diced small
1 15 oz. can kidney beans (do not drain)
1 15 oz. can cannellini beans (do not drain)
1 box (4 cups) chicken stock
1 15 oz. can diced tomatoes (do not drain)
1 1/2 cups ditalini pasta
salt & pepper
My family does not like onion, so I don’t cook with it. However, if your family likes onion, I would add a small diced onion in with the carrots. You could also add diced celery.
Start by browning your sausage in a large pot or Dutch oven. I highly recommend cooking your sausage in the pot you’ll be making your soup – so you keep all that wonderful flavor! (I do not drain my sausage when it is cooked through. This gives the soup so much flavor!)
When your sausage has browned, add in the diced carrots, and cook until softened.
Add the minced garlic (I use a garlic press). Add in the beans (with their juices!), tomatoes (also undrained), and chicken stock.
Once your soup is boiling, add in the pasta. Reduce heat to medium, and cook until the pasta is al dente or to your liking. (I personally prefer my pasta to be on the softer side.)
Taste, and add salt and pepper to your liking. Top with fresh parmesan cheese and enjoy!!