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pasta fazool in large pot

Pasta Fazool (Pasta e Fagioli Soup)

Pasta Fazool, otherwise known as pasta e fagioli, is a hearty and rustic Italian soup that is bursting with flavor and texture. This Italian pasta soup is a simple dish made with sausage, pasta, and beans, but the combination of ingredients creates a rich and complex taste that is both satisfying and comforting.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Course, Soup
Cuisine American, Italian
Servings 6 servings

Ingredients
  

  • 1 pound ground sausage or ground beef/pork
  • 1 ½ cups chopped yellow onion
  • 1 cup carrots diced
  • 1 cup celery about 3 stalks, sliced
  • 1 tablespoon minced garlic cloves
  • 2 ½ cup tomato puree or passata
  • 3 cups low-sodium beef broth or chicken stock
  • ½ cup water then more as desired
  • 1 15 ounce can crushed tomatoes
  • 2 teaspoon granulated sugar
  • 1 ½ tablespoon Italian seasoning Herbs and spices
  • salt and freshly ground black pepper
  • 2 tablespoon olive oil divided
  • 1 cup uncooked gluten free small pasta ditalini, elbows, shells
  • 1 15 ounce can dark red kidney beans, drained and rinsed
  • 1 15 ounce can cannellini beans, white beans, drained and rinsed
  • finely shredded Romano or Parmesan cheese for serving
  • Chopped fresh parsley for serving

Instructions
 

  • In a large pot or dutch oven, heat 1 tablespoon of cooking oil and brown beef over medium-high heat.
  • Drain excess fat and transfer to a plate, set aside.
  • In the same pot, add 1 tablespoon oil and cook onions, carrots, and celery, over medium-high heat until tender about 5 minutes. Add garlic and saute for 30 seconds more.
  • After that, add Italian herbs, sugar, salt, black pepper, and beef. Cook for a couple of minutes until all are combined.
  • Add beef broth, tomato sauce, water, and canned tomatoes.
  • Simmer and bring to a boil over medium heat and then reduce the heat to medium-low heat. Cook until vegetables are tender but not overly soft.
  • Meanwhile cook the ditalini pasta according to the packaging directions (cook until al dente).
  • Stir in the cooked pasta to the soup, white beans, and kidney beans. Taste for seasoning.
  • If the soup seems to be too thick, you can thin it out with some water or broth.
  • Allow cooking 1 minute longer. Stir in parsley, and serve warm with grated Romano or Parmesan cheese. Enjoy!

Notes

  • It's a type of dish that tastes better than a restaurant! Add elements of pretty presentation and you have the perfect dish for a date night. We like to serve this with fresh herbs, grated parmesan cheese, baguette, or ciabatta.
  • If you plan to freeze this soup, it must be done without the cooked pasta. Cook everything as directed in the instructions but don’t add the pasta. Pasta will become thick, and large after freezing and will become mushy after reheating.
  • Swap the crushed tomatoes for fire-roasted diced tomatoes. It kicks the flavor up a notch.
  • It goes without saying, but don't overcook your pasta. it should be cooked al dente and after boiling it, rinsed under cold water to prevent further cooking. Basically, if you undercook the pasta, you're good!
Tried this recipe?Let us know how it was!