This Hearty Pasta e Fagioli is truly a one-pot wonder. Loaded with sausage, noodles, beans, and fresh veggies, it’s easy to make, deliciously satisfying, and family friendly!
March is always crazy here in Utah. I get so excited for spring and then, inevitably, Mother Nature throws a curve ball. We recently had a blizzard. It was so intense that they closed part of the freeway and there were some crazy accidents.
So just when I’m ready for green trees, cool breeze, and fresh salads, I have to bundle up and whip up something piping hot to warm me up. One of the best warm-you-up meals, of course, is soup. And what’s better than a satisfying bowl of soup chock full of all kinds of goodies? This Hearty Pasta e Fagioli is one of my favorites, and it’s so easy to make.
I first had pasta e fagioli at Olive Garden. Being a chili fan, I instantly fell in love with it. With ground beef (or sausage), beans, and veggies, it’s basically an Italian chili with noodles in it. So when I challenged myself to make my own version at home, I happily accepted. Loaded with ground sausage, pasta, beans, and fresh veggies, it’s my new go-to on chilly nights. Best part? You can enjoy it the next day, because it makes incredibly delicious leftovers. Note that the noodles soak up a lot of the broth, so leftovers are more like a pasta with ground sausage, veggies and a delicious tomato-based sauce. And friends, it’s just as good as the soup. Maybe even better (gasp!).
- 1 lb. ground Italian sausage
- 1 medium onion, chopped
- 2 stalks celery, sliced
- 20 baby carrots, sliced
- 3 cloves minced garlic
- 3 cups chicken broth
- 1 14.5-oz can diced tomatoes
- 1 8-oz can tomato sauce
- 2 tsp Italian seasoning
- Salt and pepper, to taste
- Red pepper flakes, optional
- 8 oz elbow noodles
- 1 15-oz can cannellini beans, rinsed and drained
- 1 15.5-oz can kidney beans, rinsed and drained
- Chopped fresh basil
- Grated parmesan, for sprinkling on top
- In a large stockpot over medium-high heat, cook sausage, stirring occasionally, until browned. Remove from pan and drain pan, leaving a little grease.
- Add onions, celery, carrots, and garlic to pot and saute, stirring occasionally, about 3 minutes.
- Add broth, diced tomatoes, tomato sauce, Italian seasoning, salt and pepper, and red pepper flakes. Bring to a boil for one minute. Then simmer mixture, covered, for about 10 minutes.
- Add elbow noodles and beans and simmer for an additional 10 minutes, or until pasta is tender. Serve with chopped basil and grated parmesan to sprinkle on top. Enjoy!
Dang this looks like comfort food at its absolute tastiest best. I’ve never actually tried pasta e fagioli but I love saying the name. Maybe it’s time to make it so I can say the name then stuff my face with it.
Haha! I love it. It really is fun to say, isn’t it? 🙂